Breakfast Quinoa - so much better than oatmeal!

I've been on a bit of a breakfast kicker lately! Between the weekend brunch shifts at work, and the 30 pounds of apples I’m trying to utilize from a few weeks ago, I’m really trying to explore different uses for these sweet fruits.

I’m not a huge oatmeal fan by any measure – but that doesn’t mean I don’t appreciate a good bowl when it comes around. One thing I do realize is that I love the sweet and savory aspects of traditional oatmeal; but not the heavy and sticky parts. So how else could I possibly set myself up with something easy to grab in the morning?

I recently came to a compromise and discovered I had already stumbled upon the solution! In one of my previous posts (fall brunch menu) I had a breakfast quinoa on the menu. It occurred to me that I could easily make something super yummy and very quickly since it acts like rice (concerning the cooking process) and it’s a lot fluffier and lighter (with more texture) than oats are.

Quinoa is also a super food, and much better for you than say rolled oats or something like that. Most of your grains don’t possess the fat content, nor omega-3 fatty acid count that this fluffy grain provides. It also serves as a complete protein by itself. You can get more information on quinoa here 

Breakfast Quinoa:

Suggested modifications/substitutions:

1. Substitute the fruit content with your favorite seasonal fruit or fruit preserve.
2. Use vanilla/chocolate flavored lacto-free milk such as a nut or soy milk. 
3. Make a batch of plain (no fruit) so anyone can grab some and add fresh fruit of choice. 
4. Throw a handful of your favorite nuts in (in the beginning with the apples will result in a nuttier taste with a softer nut after it absorbs liquid, adding in at the end will keep them crunchy). 
5. Boost your protein by adding some vegan chili or a fried egg. 

Preparation time: 5 minutes

Cooking time: 20 minutes

Ingredients:

1-2 apples (small dice, skin-on)

1 Tablespoon coconut oil or butter

½ tsp cinnamon (fresh ground)

Dash coriander

¼ tsp fennel seed

3 T maple syrup or honey

2 T Apple butter

1 cup quinoa

2 cups whole milk

Directions:

1. Put medium sized pot on the fire at a medium heat.
2. Once hot, put in your coconut oil or butter and allow to melt.
3. Place your apple, cinnamon, coriander, and fennel in the pot and sauté until apples begin to brown.
4. Pour in your quinoa and stir quickly to coat it in the fat.
5. Pour in your milk and stir, let cook on medium/low heat until quinoa is soft.
6. Stir occasionally to check when it’s done.
7. Serve hot or cold with fresh fruit and honey.

Apple-maple Granola aka “The Crunch Attack”

I’m nicknaming this granola “Crunch attack” because it is the crunchiest, most gnarliest granola EVER! It’s super easy to make and packed full of nutrients and protein.

I chose to us a wide variety of seeds and nuts based on their nutritional value; however you can substitute with your favorite variety as well. You can also substitute the dried fruit for whatever dried fruit you want. 

Just keep in mind that it comes down to a ratio of fat/sugar to the remaining product. I would suggest that no matter what you try and move around, that you keep the quinoa in it as it is one of the main crunch components.

As far as chopped nuts go, I did a pretty rough chop. The idea is that most of the large items besides the main garnish (apple) are the same size. This will allow for an easier cluster formation. You can also cheat and throw the nuts/seeds you want to use in a blender or food processer and buzz it up a few times (way faster and cleaner than doing it with a knife on the board).

Please enjoy with yogurt and apple butter/apple sauce. Store in a cool, dry place.

Ingredients:

2 cups oats

½ cup quinoa

¼ cup peanuts (chopped)

¼ cup almonds (chopped)

¼ cup pepitas (pumpkin seeds)

¼ cup soy nuts (chopped)

2 Tablespoons flax seed

3 Tablespoons hemp seeds

1 cup apples (dehydrated)

½ cup cranberries (dehydrated)

1/3 cup coconut oil

2 Tablespoons apple butter

2/3 cup maple syrup  or honey

Pinch dark chili powder

Pinch pink Himalayan salt

Directions:

1. Heat coconut oil, apple butter, and maple syrup in small sauce pot until coconut oil is melted.
2. Take remaining ingredients and combine in a large mixing bowl.
3. Add liquid and mix until incorporated.
4. Place the mixture on a sheet  tray line with parchment paper or foil.
5. Bake in the oven at 225 for 2 hours.

Stawberry Lemonade Greek Yogurt Parfait

It occurred to me the other day that I’ve not posted anything sweet really on this blog so far. So, I figured we’re pretty much ready for something sweet right? Cool. Let’s do that!

Its strawberry season and I simply can’t get enough of those juicy berries! During the last heat-wave, I decide that no matter what the date was - summer was here for the week. When life throws you lemons, make lemonade; I added strawberries!

Here’s a dish I’m calling a “Strawberry-Lemonade Greek Yogurt Parfait” It’s really easy to take these processes and apply them to what you have in the fridge and then utilize them as the picture portrays. However, I’ve been known to just snack down on any of these items here. This will be two recipes combined in one presentation, enjoy!

Lemonade Greek Yogurt

Ingredients:

1lb Plain Greek yogurt

1 zest and juice lemon

2 drops lemon extract (vanilla works too)

5 leaves mint (thinly sliced)

**Extra points: add 2 tsp lemon curd**

Directions:

1. Combine all ingredients in bowl and incorporate with a whisk or rubber spatula
2. Transfer to container and let sit in the fridge for 3 hours

Want to make it extra thick?

Here’s how:

1. Using a cheese cloth, line a tall container that has a lid and will fit in your fridge. Make sure there is at least 2” of cloth hanging over the container.
2. Fill container with mixture, making sure to keep the cloth outside of the container.
3. Gently place lid on container.
4. Pinch the cloth on opposite corners, creating two diagonals and pull slowly. You want to suspend the mixture in the cloth inside the container.
5. Press the lid down to hold the cloth in place.
6. Tie off each diagonal cloth.
7. Let rest overnight.

Lemon Marinated Strawberries

Ingredients:

1 Quart local strawberries (quartered with green tops taken off)

1 Zest and juice of lemon

1 Tablespoon local honey (strawberry if you can find it)

Directions:

1. Combine all ingredients in container and combine until incorporated.
2. Let sit in the fridge for 3 hours and marinate.

Time to build the dessert!

Ingredients:

¾ Cup Lemon Marinated Strawberries

¾ Cup Lemonade Greek Yogurt

¾ Cup Granola (your favorite variety)

1 Mint sprig top (for garnish)

Sprinkle of cinnamon

**Extra Greek points if you add ½ cup figs to granola**

Directions:

1. Use a bowl, wine glass, parfait glass, or clear plastic pimp cup for this application.
2. Place ¼ cup granola on bottom of vessel. Tap slightly on the bottom to settle it out.
3. On top of granola, pour ¼ cup Lemonade Greek Yogurt. Tap slightly on bottom to settle it evenly as possible.
4. Scoop ¼ cup Lemon Marinated Strawberries on top of yogurt. Tap slightly on bottle to settle it out.  
5. Repeat last 3 steps until desired amount is filled.
6. Top with sprinkled cinnamon and top of mint sprig.

Breakfast Pita Pizza

I’m not sure about you, but two of my favorite things in the world are pizza and breakfast. Yes, I’m American – I know. I decided one morning to combine these two amazing ideas into one mini-pie of awesomeness.

As a general rule, you can substitute any ingredient in this recipe with something else. This is cooking, not rocket science; it doesn’t have to be exact. If you don’t have cilantro, any herb will do. You can also substitute or omit the cheese. I chose not to have any meat on this particular pizza, but feel free to throw some sausage or bacon on there as well.

I would encourage you to be creative and make something that is completely your own. This is also a great way for a family style meal. By simply setting up stations with prepared ingredients, you can feed a whole army and everyone will get what they want. This recipe works well after you add the ingredients to fold it up like a slice (taco shape). Enjoy!

Ingredients:  

• 1 pita bread warmed 
• 3 Tablespoons tomato sauce 
• 2 eggs scrambled 
• Cheese as desired 
• 1/8 small red onion (shaved or diced) 
• 1/8 cup cilantro 
• Sriracha

Directions:

• Warm pita in hot pan until soft 
• Using the same hot pan, scramble eggs 
• Once eggs are done, add cheese if desired 
• Smear tomato sauce on pita 
• Add eggs on top 
• Garnish with sprinkle of onion and cilantro 
• Add meat if desired 
• Top with Sriracha