Green Lentil Hummus

I will admit that this appetizer is not exactly the most attractive looking dish. I mean its green, and there is not much you can do to it to make it attractive. You could add a few springs of cilantro for a garnish , which is even more green :)  But it is delicious as well as healthy so its ok in my book.
  
I try to eat lentils on a regular basis, and I do love them, but the idea of making a healthy dip that I could serve to guests or take to a party is appealing to me.  I like to show people that they can eliminate the unhealthy stuff and eat well.

This dip is good on crackers and pita chips, but I would also serve it with veggie crudites, and perhaps spread on a sandwich.

Ingredients: 
3 cups veggie broth 
1 cup green lentils 
1 bay leaf 
3 cloves garlic
3 tbsp fresh lemon juice
1/4 cup olive oil
1/4 tsp ground cumin 
pinch cayenne pepper 
1/4 cup cilantro 
pinch sweet paprika 

In a saucepan combine the broth, lentils, bay leaf.  Bring to a boil, then cover and reduce to very low heat for 45 minutes.  Uncover and allow to cool. Discard the bay leaf. 

Put the lentils in the food processor.  Add the rest of the ingredients and blend until smooth.  Chill and serve.  

Quinoa Almond Pancakes

Who knew quinoa could be so darn good in pancakes?  I was shocked how well these came out.  And my husband loved them so these are a keeper. I will never make regular pancakes again! 

I did not develop this recipe, it is from Jeanette's Healthy Living.  This woman must be a genius!  I've got to give credit where it's due.

Almond flour is a great substitute for white or whole wheat flour and I love using it.  I buy it from Trader Joes and keep it in a freezer bag in the freezer. It will go bad quickly and this way I keep it fresh longer. I just take out the amount I need for a recipe and return the rest to the freezer. You can grind the almond meal a little more to make it lighter like a flour but I used it they way it is and it was fine.

I also found out that when I blended the batter in the vitamix it was extremely thick and hard to blend. The reaction is to add more milk, but if you do the pancakes will be too thin, more like a crepe, and they are extremely hard to flip.  So try to keep the batter a little on the thick side.  I also cooked mine in Ghee although the original recipe calls for coconut oil.  I just prefer my pancakes cooks in butter for the flavor. 

I also served mine with a small amount of butter, hot syrup, and freshly sliced strawberries. Any type of fresh berry would be delish.  

Ingredients for pancakes:
1 cup cooked quinoa 
1 cup almond flour, or meal  
4 tbsp coconut oil 
2 eggs
1/2 to 1 cup almond milk 
4 tsp baking powder 
2 tbsp maple syrup 
1 tsp vanilla 
1/2 tsp salt 

Other ingredients:
Ghee 
butter 
maple syrup 
fresh strawberries 

Put all the pancake ingredients into a blender or vitamix and blend until smooth. Lightly grease a hot skillet and pour 1/4 cup of batter for each pancake. Cook until brown, a couple of minutes, and very gently flip to other side and cook for about 1 minute more.  Plate and top with butter, hot syrup and berries.

If you have issues with sugar, or are diabetic, serve without the syrup. 

Roasted Tomatoes with Goat Cheese

As I often do, I see a recipe and then later think about it and try to make it based on what I remember. This is one of those.  Because of this, I don't have exact measurements. I just get in the kitchen and throw the stuff together and either it works or it doesn't.  This one worked. And it worked well. These tomatoes were absolutely delicious!

It's summertime and the first thing I look for are local organic tomatoes.  I like the farmers market the best and I can't get enough of them. This recipe is a great way to eat more tomatoes but not in the traditional sense.   If you are lucky enough to have a garden full of tomatoes I know you are always looking for ways to use them up.  You will love this.  

Use large tomatoes. Cut the top off and reserve. Using a spoon, dig out some of the flesh from the tomato. Make just enough space for however much goat cheese you want to put into it. 

In a small bowl, mix some goat cheese with some minced garlic, finely chopped basil, salt and pepper, and an egg.  Add a bit of olive oil to make a smooth filing. Spoon it into the tomatoes.  Put the top back on them, drizzle on some olive oil and a sprinkle of salt.  

Roast on a baking sheet in a hot 425 degree oven for about 35 minutes. The cooking time may vary depending on how many you are making.  Serve warm. 

As you can see from the picture we like to eat outside. A glass of wine, a good meal, outside in nature with my hubby and dog, and I am a happy woman.  Enjoy!

Trail Mix Cookies (gluten free option)

Apparently this recipe originally came from Miraval Resort and Spa in Arizona. I liked lots about the recipe but I did not want to use all purpose flour so I made a gluten free version. I decided to use almond flour and coconut flour for a couple of reasons. The recipe has nuts in it and the almond flour would pair nicely, but it can be a little heavy, so I lightened it up a bit by using coconut flour.  Using two different flours also adds to the layers of flavor, which I am a big proponent of. 

Another note about layers of flavor.  I used three different sweeteners in this recipe.  The flavor profile is so much more interesting this way.  

If you want to make these the original way simply use 1 cup of all purpose flour in place of the almond and coconut flours. 

Ingredients: 
4 Tbsp butter, room temp 
1/2 cup brown sugar
1/4 cup coconut palm sugar
1/4 cup agave nectar, or honey
2 egg whites 
3/4 cup almond flour 
1/4 coconut flour 
1/2 tsp baking soda
1/4 tsp salt
2 cups rolled oats 
1/2 cup combo of pumpkin and sesame seeds
1/2 dried cherries
1/4 cup cacao nibs  

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. 

In a stand mixer with a paddle attachment cream the butter, brown sugar, and coconut palm sugar until smooth.  Add the agave and egg whites and blend another minute. 

In a separate bowl combine the almond flour, coconut flour, baking soda, salt and rolled oats. 

Add the dry ingredients to the mixer and mix until just combined. Remove from stand, then stir in the seeds, fruit and cacao nibs until well mixed. 

Use a 1 tablespoon scoop and place on cookie sheet with 1 inch in between cookies.  These cookies can tend to crumble easily so make sure they are formed together well before baking and that they are flat.  Bake for approximately 10 minutes. Remove from the oven and allow to cool on the sheet for another 10 minutes, then remove to a cooling rack or wax paper. Allow to cool completely.  If you try to eat them before they are completely cool and have firmed up they will fall apart. I found this out the hard way :) because sometimes I just can't wait! 

These are perfect to have around for the week, or to pack into a lunch, and to take on a road trip.  And I don't feel guilty when I eat one!

Pasta with Salmon and Peas

This pasta came out of one of those nights when I was searching the kitchen for something to cook so I would not have to go to the store. You know how that goes, we've all had them. I would have eaten just about anything because I was in my pj's and was NOT going to get dressed no matter what. 

I found a really sad piece of salmon in the freezer, along with some peas, and a box of gluten free pasta in the pantry.  I figured I could make something happen with that. I mean if you have pasta in the house you have a meal. 

The surprising thing is that it turned out so good my husband kept asking me if I wrote down the recipe.  Of course I had not, but figured I better do so right away before I forget what I did. Now it is one of our favorite quick night meals. 

Ingredients: 
Shallots 
Stock 
Butter
Cream 
Salt and Pepper 
Peas 
Salmon 
Cheese 
Pasta (use regular or gluten free)

Cook the salmon in a saute pan for a couple minutes per side, then set aside to cool. Break up into bite size pieces. 

Cook the pasta while you are making the sauce. 

In the same saute pan you cooked the salmon in cook the minced shallots, then add some chicken or vegetable stock, reduce slightly, add some butter and cream and continue to cook for a few minutes. Add the peas and cook until just heated through. Season with salt and pepper, add the salmon. Add the pasta to the pan and toss gently.  Add some cheese and serve.    

Coconut flour and chia seed mini muffins

I've been experimenting a lot with gluten free flour products and coconut flour is my new favorite so I tried making these muffins with coconut flour and chia seeds.  Chia seeds are so healthy because they are a great source of omega 3's.  If I can get them into a muffin I'm going to be feeling pretty healthy when I eat it. 

The difficult part about not eating gluten is that I desperately miss bread.    I used to make homemade bread and eat it while it was still warm with butter. My mouth is salivating.  So you will understand that since I can't do that anymore I really miss bread and bread like products. If I can find a recipe that helps with that craving and it is healthy I am in.  I made a batch of these and kept them by the coffee maker for a few days so I could have two with my coffee each morning. What a splurge for me!

Remember these are mini muffins, not full size, so they are tiny. These would be great if you were having the girls over for brunch. It's a nice little treat but not so horrible anyone is going to feel guilty about eating it.   

Ingredients: 
3 large eggs, room temp 
1/4 unsweetened applesauce 
3 tbsp honey
2 tbsp coconut oil, melted 
2 tbsp chia seeds 
1 tbsp lemon zest 
1 tsp vanilla 
1/4 coconut flour
1/2 tsp baking soda
1/2 tsp ground ginger
Sea salt, pinch 
Dried cherries, handful

Preheat the oven to 350 degrees.
  
Use paper liners in the mini muffin pan or cooking spray for prevent sticking.

In a food processor puree the eggs, applesauce, honey, coconut oil, chia seeds, lemon zest, and vanilla.  Add the coconut flour, baking soda, ginger and salt and puree until smooth. 

Divide that batter between 12 muffin cups.  Press a few pieces of dried cherry on top of each muffin.  Press down slightly so they don't pop out while baking. 

Bake for 20 minutes or until dry when tested with a toothpick inserted in the center. Cool completely in the pan. 

Store in an airtight container.  

I want to thank Daily Blog Bites.com for the recipe. 

Chickpea Flatbread

This was my first time cooking with chickpea flour and I have to say I was pleasantly surprised.   I'm always looking for gluten free recipes, and recipes that I can eat similar to bread, since I can't eat bread anymore.  This recipe seemed promising so I thought I'd give it a try. 

About chickpea flour:  It is low in saturated fat, cholesterol and sodium.  It is a good source of dietary fiber, magnesium, copper, folate, and manganese. It is also a low glycemic food and therefore I would recommend this product to my diabetic clients. 

This recipe makes 6 pieces and you can use a 11 x 7 inch baking dish or a baking sheet pan.  Its nice if you cook it up thin so it's not too heavy. I like to top it with tomatoes that I normally make for brushetta, but use your imagination.  I also roasted some asparagus one night and put that on top. I've also done a pan of caramelized onions then added that to the pan prior to cooking so it cooks up in the flat bread. 

If I serve this as a meal I serve two pieces along with a salad. If I serve them as appetizers for a dinner party I serve one piece per person.  If it's cocktails I cut them into much smaller pieces and serve as finger food.  You can easily double this recipe and bake it on a baking sheet pan.  You would increase the temp to 450 and cook for 35 to 40 minutes. 

This takes a little advance planning as it has to sit for at least 2 hours before baking.   I prefer to allow it to sit for 6 hours or even overnight. I think it enhances the flavor. 

Ingredients: 
1 1/2 cups chickpea flour 
3 cups warm water 
1 tbsp sea salt 
Freshly ground black pepper
2 tbsp finely chopped rosemary
1/4 cup olive oil  

Pour the water into a large bowl.  Slowly whisk in the chickpea flour, salt and pepper.  Let stand at room temp for 2 hours.  

Preheat the oven to 350 degrees.  

Stir in the rosemary and olive oil. 

Brush a sheet pan with olive oil then pour the batter into the pan.  It should be solid when done and slightly brown. 

Bake 40 minutes.  

Cut into 6 pieces.

Tomato topping:  Cut up two tomatoes into small dice and put into a bowl.  Add 2 to 3 cloves of minced garlic, salt and pepper, a tbsp or more or chopped basil, and two tbsp olive oil.  Allow to sit for at least 30 minutes for the flavors to develop.  

Another topping I would recommend would be grilled veggies. 

You could also other items prior to cooking:
caramelized onions
bacon
prosciutto
additional herbs
garlic 
cheese, pecorino, Parmesan etc. 
greens like escarole 

As you can see there are lots of things you can do with this recipe.  

Oat Flour Banana Muffins

I've tried so many gluten free recipes over the past year.  I'm sorry to say that most of them are not good. And some are worse, horrible!  So when I made these muffins and they actually came out I knew I had to share the recipe with you.  

For this recipe you will need to grind some rolled oats or buy a good quality oat flour.   There is very little sugar in this recipe which is another reason why I like it so much. And with the addition of nuts they are especially satisfying. 

Dry Ingredients:
2 cups old fashioned oats, gluten free
2 tablespoons ground flax seeds 
1 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda 
1/4 cup chopped walnuts

Wet Ingredients:
4 very ripe bananas 
1/2 cup unsweetened apple juice 
1/2 cup unsweetened applesauce 
1 1/2 tsp vanilla
1 1/2 tsp apple cider vinegar 

Grind the oats into flour using a Vitamix or other grain grinder. 

Put all dry ingredients into a large mixing bowl.  

Puree the wet ingredients in a food processor just until smooth. Do not over blend.

Pour wet over dry ingredients and mix with a spatula. Do not over mix. 

Fill muffin pan with papers, or use cooking spray, and fill 2/3 full. Bake at 350 degrees for 22 minutes. A toothpick inserted in the center of a muffin should come out clean when done.

Makes 12 muffins.  These freeze well. 

Options: you could also add some fruit to this recipe.  Perhaps some fresh blueberries, or some finely grated green apple.  You will need to increase the baking time however. 

Original recipe from Forks over Knives.com 

Miso soup with buckwheat, bok choy, shitake

I could live on soup.  It's warm, it's comforting, it's delicious.  You can make soup out of anything, and I can make a big batch of it and have it ready to eat for days.  You know my motto, cook once, eat twice! 

I have a gluten intolerance so I've been experimenting with grains.  Buckwheat is gluten free and it's a good replacement if you miss pasta like I do. And it's inexpensive. I go to the local Asian market and buy a package that contains about 7 or 8 bundles, which equates to enough for 7 or 8 meals, and it's only a few dollars. 

This soup takes some preparation so get into the kitchen and do all your chopping.  Once that is done it comes together very quickly.  For me it's always the washing and slicing and dicing that takes up so much time and energy.  I try to get his done early enough so that once we are hungry I can just get into the kitchen and this will be on the table in 10 minutes. 

This soup is aromatic and great for cold and flu season. The mushrooms and ginger are immunity building! 

Ingredients: 

2 tbsp olive or coconut oil 
1 tbsp freshly grated ginger 
4 scallions
3 garlic cloves, minced 
4 oz shitake mushrooms 
1 small sweet potato 
4 oz buckwheat noodles 
1 baby bok choy 
1 handful sugar snap peas 
1/2 cup white miso 
Lime wedges 
coarse salt

Peel and very finely mince the ginger. 

Slice the scallions and separate the white and green parts.  You will use the white parts to saute into the soup and green parts as a garnish when its done. 

Mince the garlic. 

Clean and slice the mushrooms. 

Peel the sweet potato and cut into 1 inch cubes. 

Wash and slice the bok choy into 1 inch slices.

Prepare the sugar snap peas removing any strings.

Dissolve the miso in a small amount of hot water so its ready to pour into the soup.

Cut the limes in wedges. 

In a medium pot heat the oil, add the ginger, scallion whites, and garlic and cook 1 to 2 minutes. Do not burn the garlic.   Add the sweet potatoes and 6 cups of water. Bring to a boil and cook until potatoes are tender about 6 to 8 minutes.  

Meanwhile cook the buckwheat noodles according to package directions.  Pour into a colander and allow to drain well. 

To the soup add the bok choy, mushrooms, peas, cook 1 minute.  Reduce heat to low and add the miso.  You  never want to boil miso.  Cook one minute more keeping the veggies crisp tender.

To serve:  Put noodles into the bowl, add some of the soup, top with the scallion greens and a wedge of lime. 

Serves 4.

Pumpkin Spice Granola

Around the holidays I love cooking and baking with pumpkin. The health benefits of pumpkin are many: it is rich in antioxidants, vitamins and minerals, and high in fiber.

This granola is a healthy snack to have around, but I like eating it with some Greek yogurt and perhaps some fresh berries.  It also makes a nice gift. Put it in clear bag and tie it with some ribbon, or pack it into a nice looking jar. 

Ingredients: 
3/4 cup pumpkin puree 
1/2 brown sugar, packed 
2 tbsp coconut oil 
1 tbsp vanilla 
2 tsp pumpkin pie spice 
1 tsp ground cardamom
1 tsp kosher salt 
3 cups rolled oats 
1 cup pecans, coarsely chopped 
1 cup pumpkin seeds 
1 cup dried cranberries 

Preheat the oven to 325. 

In a large bowl add the pumpkin puree, brown sugar, coconut oil, vanilla, spices and salt. Mix well.  Add the oats and nuts and toss well to coat every piece.  Spread on a parchment lined baking sheet. 

Bake for 15 minutes. Remove from oven and using a spatula, toss.  Bake another 15 minutes. Remove from the oven and add the cranberries, toss again, then bake another 15 minutes. Total baking time is 45 minutes, in 15 minutes intervals. 

Allow to cool in the pan for 30 minutes. 

Flaxseed Pancakes

I know what you're thinking. Flaxseed pancakes?  That sounds horrible!  Well hold on a minute, because they are not horrible.  They are not even close to horrible.  When I made them I was astounded (filled with overwhelming surprise or shock). Yep that about sums it up.  I was astounded!  These took me by complete surprise.  I made them because I am always looking for healthy nutritious recipes that up the nutrition quotient and provide good prolonged energy, plus flax seeds have Omega 3's which is a bonus. I had to try them for no other reason. I fully expected them to "taste healthy" but not be so great tasting. I gotta say I was completely wrong. These are so good that now I make them because I crave them. They taste just like a good blueberry pancake would and I love that I can eat them with abandon, feeling the energy and good stuff cursing through my body. Ok enough of that! 

This recipe is supposed to serve two but I made them one time and ate the entire thing myself. I could not stop. 

The protein power takes the place of the flour. A pretty neat trick if you ask me. 

The recipe:
In a bowl mix the dry ingredients 
1/4 cup ground flaxseed
1/4 cup protein powder (I use vanilla flavored) 
1 tsp baking powder 
pinch of salt 
1 tbsp of any sugar you prefer or 1 package stevia

In a second bowl mix the wet ingredients 
3 eggs 
1/4 cup heavy whipping cream 
1 tbsp Greek yogurt or sour cream 
Vanilla, a big dash 

Fresh Berries 

Add the dry to the wet and mix gently until just combined.  

Using a non stick pan to cook the pancakes, and no oil is necessary. If you want to use a small amount of oil, use coconut oil.

The topping should be fresh berries. I like to use blueberries Mash them and add a little sweetener of your choice.  Serve this over the pancakes.  You can also drizzle on just a tiny bit of maple syrup or agave if you  must have it but it is good with just the fruit.  

Options:  You could replace the yogurt with ricotta and you could add some chopped nuts. Yum! 

Quinoa Pilaf with leeks and peas

Yes, I'm still at it with the quinoa. I am determined to make it a regular part of my diet and so I continue to try various ways of serving it.  I made this one for a concert in the park picnic and it was pretty good. 

Ingredients: 
3/4 cup peas
2/3 cup quinoa
2 tbsp olive oil, plus some  
1 large leek, or 2 small, cleaned well and chopped 
3 cloves very good garlic, minced 
fresh herbs - any combo of thyme, rosemary, tarragon, basil, sage
salt and pepper

Bring a pan of salted water to a boil and cook the peas.  They may take anywhere from 4 minutes if frozen to 10 if fresh. Remove the peas, set aside and reserve the water. 

Measure the quinoa into a strainer and rinse well with cold water. 

Measure out 2 cups of the reserved pea water, bring to a boil, then add the quinoa and reduce to low. cook 15 minutes or until tender.  Fluff with a fork and then allow to sit for 15 minutes. 

Heat 2 tbsp olive oil in a saute pan.  Add the chopped and cleaned leeks and cook for 10 minutes or so until they are very tender and just stating to caramelize.  Add the garlic and cook for 2 minutes, do not allow to burn. 

In a large bowl combine the quinoa, peas, leek mixture, salt, pepper the herbs and toss.  If dry, add a little more olive oil.  Serve at room temp or chill until ready to use.  Can be made ahead.

Brown Rice Pasta with Fresh Mozzarella and Tomatoes

Pasta is a popular dish in America.  It is easy and quick to make and it is filling.  Some people however, over do it on pasta, and eat entirely too much.  Try having a small bowl of it and supplement the meal with a green salad.  The white flour variety can cause a sharp increase in your glucose level so this might be something you want to consider changing. Moving to a  whole grain pasta can be a simple step to improve your health. In addition, I have gluten sensitivity so I have to use alternative blends.  


This is a perfect summer time meal as it requires little cooking, only the heating of the water for the pasta.  Then you throw in all the ingredients, toss, and enjoy. This is also a good week night meal for busy people and kids love it. 


This is a pasta made with brown rice flour that you can buy at Trader Joe's, Sprouts, or other health food stores.  Ciliegine is the mozzarella that is sold in little 1 inch balls.  Certainly if you can't find ciliegine you could use a larger shape and just cut it into 1/2 inch pieces. 


I start by preparing all my ingredients.  Mise en place is the term used in professional kitchens meaning literally "putting in place".  Before you start cooking you get everything ready so that once the cooking process starts all your ingredients are prepared and ready to grab quickly. 


Ingredients:
6 ounces pasta 
8 ounces ciliegine 
8 ounces organic grape or cherry tomatoes
1 tbsp olive oil 
1 tbsp balsamic vinegar 
3 tbsp fresh chopped basil 
1 tbsp fresh chopped chives


Mise en place: Prepare all and put into individual bowls. 
Slice the tomatoes in half. 
Slice the ciliegine in half. 
Chop the herbs. 
Measure the oil and balsamic. 
Line up your bowls next to the stove so they are ready. 

In a large stockpot cook the pasta according to package directions. 


When pasta is done, reserve about 1 half cup of the liquid, then drain the pasta quickly and return to the pan. Add all the ingredients and toss well.  The cheese will just slightly begin to melt. If you need more moisture, which I usually do, I add some of the pasta water until I get it to the consistency I want. I would guess this would require anywhere from 1/4 to 1/2 cup. 


Serves 2.  

Snack bars - gluten free

Now that I am dealing with gluten sensitivity I can't eat bread, or baked goods, or multigrain pancakes, one of my weekend pleasures, boo hoo!  And it's been months without any kind of starchy carb.  It's been easier than I first imagined, and I finally got used to the idea and adjusted my diet accordingly.  But now that I have mastered this I find I just want something familiar. You know, a baked good of some kind, similar to a cookie or a piece of cake.  Is that too much to ask?  That being said, I am on the hunt for recipes that allow me to eat something that looks and feels like a wheat product. 

I have to say that now days there are so many more recipes that are gluten free it's actually easy to find things to make. I've tried many different prepared products from the store and most of them leave much to be desired. I've discovered that when it comes to gluten free it really is best to make my own.

This recipe is one of first I tried and I thought it came out pretty well. It is nice to have a healthy snack around that I can have mid afternoon or that my husband can take with him to work.  
One of the nice things about this recipe is that it's quite simple to change up. You can add cranberry's instead of raisins.  You can use different nuts and seeds, some dried fruits, flax seed.  I've tried this with some soy flour and it works well so experiment with different combinations of flours.  You can use honey instead of agave. As you can see, this is a good base recipe that you can have fun with.  

Ingredients:
1 1/4 cups almond flour
1/4 tsp Celtic sea salt
1/4 tsp baking soda
1/4 cup grapeseed oil
1/4 cup agave nectar
1 tsp vanilla 
1/2 cup unsweetened shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup almond slivers
1/4 cup raisins

In a small bowl combine the almond flour, salt and baking soda.
In a large bowl combine the grapeseed oil, agave and vanilla.
Stir dry ingredients into wet ingredients.
Mix in coconut, pumpkin seeds, sunflower seeds, almonds and raisins.
Grease a 8 x 8 inch Pyrex baking dish with grapeseed oil.
Press dough into the baking dish, patting down evenly.
Bake at 350 degrees for 20 minutes. 
Allow to cool completely.
Cut into 12 bars.

Quinoa Cereal

Quinoa.....breakfast of champions.  You either love it, or you hate it.

I've had a difficult time with quinoa.  I want to like it, but I don't.  I've tried several recipes for quinoa as an entree, or part of a meal, and I am never thrilled with the results.  But I want to like it because it is so good for you.  It is a grain that contains all the amino acids that make it a complete protein. That's hard to find and we should all be eating it on a regular basis to up our nutrient quotient.

The other day I was reading yet another cooking magazine and I saw, for the second time, a recipe for quinoa cereal for breakfast or as part of a brunch. I was curious about it, wondering if I might actually like it when made like oatmeal.  I do love my oatmeal so I decided I would give it a try.

I was lucky because I picked a rainy day, when it's wet and cold outside and you don't want to leave the house, you just want comfort food and your jamies. The result was fantastic, and I loved it!  Yes I said love!  It is delicious, she says surprised.  I feel so much better because now I know I can eat it with regularity and get the health benefits of it.

Ingredients:
1 1/2 cups milk
1/2 cup quinoa
2 tbsp maple syrup
1/4 tsp cinnamon
1/2 cup fresh berries
1 banana, sliced
Walnuts, small handful, chopped fine 

Rinse the quinoa and drain.  Heat the milk in a small saucepan, add the quinoa, bring to a boil then cover and reduce to a low simmer for about 15 minutes. Most of the milk will be gone, with just enough left to eat as cereal.  Remove from the heat and add the rest of the ingredients. Eat straight away!

This recipe is so flexible you can add anything you want.  Other items to add would be:  almonds, pecans, dried cranberries, raisins, diced apple.  Fresh fruit is great but you could also add frozen fruit.  If you have issues with sugar use stevia, or another sweetner like agave.  

You can also use any type of milk you like, from full fat to skim, or almond or soy milk.  Use what you like.  Of course the more fat in the milk the better the end product but if you shy away from full fat milk use whatever you have.

I hope you will give it try.  You just might be surprised too.

This recipe serves 2.