Herbed Lentils and Quinoa (or Rice)

I also make this with organic brown rice instead of quinoa. I like the quinoa best and the family seemed to like it better than rice as well. This dish can be adapted to be vegetarian or even vegan.

Herbed Lentils and Quinoa

2 & 2/3 cups chicken broth, vegetable broth or water
3/4 cup dry lentils
1/2 cup dry quinoa or dry brown rice
3/4 cup chopped onion (I omit for the sake of the children)
1/4 cup dry white wine (or extra broth or water)
1/2 teaspoon dried crushed basil
1/4 teaspoon salt
1/4 teaspoon dried crushed thyme
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded Swiss, Parmesan, or cheddar cheese (or a mixture)

Method: Mix together broth, lentils, quinoa OR brown rice, onion, wine, basil, salt, thyme, garlic powder, and pepper. Pour into small greased casserole dish.

Bake covered at 350 degrees for 1 and 1/2 hours.

Remove from oven. Top with cheese and return to oven until cheese melts.

Here is a dip of the lentils and quinoa along with my favorite asparagus simply lightly sauteed in coconut oil and sprinkled with fresh ground salt and pepper, dilled baked tilapia, and cheese souffle. 

Best Homemade Granola Bars Ever

These have completely replaced store-bought granola bars in our house (except when I run out of time to make them.) But we LOVE them and vary the nuts and dried fruit so we have variety. I double the recipe. Don't let the steps intimidate you. Once you make them for the first time, it is a breeze. I got the recipe from www.debbiekoenig.com.

See the original recipe link here... 

Chewy Quinoa Granola Bars
Adapted from Inspired Taste
Makes 12
ETA in response to reader requests: If you’ve got nut allergy issues (in your family or at school), swap the almond butter for sunbutter, and the sliced almonds for a bit more rolled oats and quinoa. You could also replace the almonds with sunflower seeds, pumpkin seeds, or coconut, if those work for your needs.
2 1/2 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/4 cup white quinoa
1/2 cup dried cherries, chopped
1/3 cup honey
1/3 cup almond butter (or nut butter of your choice)
1/4 cup unsalted butter, cut into pats
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips
Preheat the oven to 350°F and line an 8 x 8-inch square baking pan with parchment paper—cut the piece big enough to have paper hanging over the sides a bit.

1. Spread oats, almonds, and quinoa in a rimmed baking sheet. Bake for 8-10 minutes, shaking and stirring once or twice, until oats and almonds are golden-brown. Transfer to a large mixing bowl and stir in the dried cherries.
2. Put the honey, nut butter, unsalted butter, brown sugar, and salt into a small saucepan over medium heat. Cook, stirring occasionally, until fully combined and bubbly. Stir in the vanilla.
3. Pour the mixture over the contents of the mixing bowl and stir well—be careful, since that liquid is quite hot. Allow to cool slightly, then stir in all but a handful of the chocolate chips (set that handful aside). Don’t worry if they melt a bit.
4. Transfer the mixture to the prepared baking pan. Spread as evenly as you can, then lay a piece of parchment paper over the top and press with your hands—smooth and flatten firmly. Don’t be afraid to press hard, in order to create solid bars that won’t fall apart. Remove the parchment and scatter the remaining chocolate chips over the top of the bars.
5. Refrigerate until completely chilled, then use the overhanging parchment paper to remove the entire block of bars at once. Cut into 12 bars—I like to wrap them individually, to make them easy to toss into Harry’s lunchbox, then store in an airtight container in the fridge. Straight from the fridge they’re quite firm, but by lunchtime they’re perfect. (I imagine you could freeze them, too, and let them defrost in your kid’s lunchbox.)

- See more at: http://debbiekoenig.com/2013/10/26/chewy-quinoa-granola-bars-picky-eater-lunchbox/#sthash.795VKKJF.dpuf

Chewy Quinoa Granola Bars
Adapted from Inspired Taste
Makes 12
ETA in response to reader requests: If you’ve got nut allergy issues (in your family or at school), swap the almond butter for sunbutter, and the sliced almonds for a bit more rolled oats and quinoa. You could also replace the almonds with sunflower seeds, pumpkin seeds, or coconut, if those work for your needs.
2 1/2 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/4 cup white quinoa
1/2 cup dried cherries, chopped
1/3 cup honey
1/3 cup almond butter (or nut butter of your choice)
1/4 cup unsalted butter, cut into pats
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips
Preheat the oven to 350°F and line an 8 x 8-inch square baking pan with parchment paper—cut the piece big enough to have paper hanging over the sides a bit.

1. Spread oats, almonds, and quinoa in a rimmed baking sheet. Bake for 8-10 minutes, shaking and stirring once or twice, until oats and almonds are golden-brown. Transfer to a large mixing bowl and stir in the dried cherries.
2. Put the honey, nut butter, unsalted butter, brown sugar, and salt into a small saucepan over medium heat. Cook, stirring occasionally, until fully combined and bubbly. Stir in the vanilla.
3. Pour the mixture over the contents of the mixing bowl and stir well—be careful, since that liquid is quite hot. Allow to cool slightly, then stir in all but a handful of the chocolate chips (set that handful aside). Don’t worry if they melt a bit.
4. Transfer the mixture to the prepared baking pan. Spread as evenly as you can, then lay a piece of parchment paper over the top and press with your hands—smooth and flatten firmly. Don’t be afraid to press hard, in order to create solid bars that won’t fall apart. Remove the parchment and scatter the remaining chocolate chips over the top of the bars.
5. Refrigerate until completely chilled, then use the overhanging parchment paper to remove the entire block of bars at once. Cut into 12 bars—I like to wrap them individually, to make them easy to toss into Harry’s lunchbox, then store in an airtight container in the fridge. Straight from the fridge they’re quite firm, but by lunchtime they’re perfect. (I imagine you could freeze them, too, and let them defrost in your kid’s lunchbox.)

- See more at: http://debbiekoenig.com/2013/10/26/chewy-quinoa-granola-bars-picky-eater-lunchbox/#sthash.795VKKJF.dpuf

Chewy Quinoa Granola Bars

2 and 1/2 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/4 cup white quinoa
1/2 cup dried cherries, chopped
1/3 cup honey
1/3 cup almond (or nut butter of your choice or sunflower seed butter)
1/4 cup butter, cut into pats (sometimes I use coconut oil)
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips

Method: Spread oats, quinoa, and almonds on a rimmed baking sheet and bake at 350 degrees for 8-10 minutes or until golden brown. Shake or stir twice. Transfer to large mixing bowl and add dried chopped cherries.

Put the honey, nut butter, butter or coconut oil, brown sugar, and salt in medium sauce pan and heat, stirring until fully combined and bubbly. Stir in vanilla. Pour mixture over oats/quinoa mixture. Be careful because the sauce is hot. Stir well and allow mixture to cool slightly. Add all but a handful of the chocolate chips. It is okay if the melt a little.

Transfer mixture to an 8X8 square baking sheet lined with parchment paper. Spread as best you can. Place another sheet of parchment paper on top and press the bars hard with your hands. Remove the top parchment paper and scatter remaining chocolate chips on top.

Refrigerate until completely chilled. I use the overlaying parchment paper to turn the bars out onto a clean cutting board to cut into squares. Can be wrapped individually for lunches and snacks. YUM!

Chewy Quinoa Granola Bars
Adapted from Inspired Taste
Makes 12
ETA in response to reader requests: If you’ve got nut allergy issues (in your family or at school), swap the almond butter for sunbutter, and the sliced almonds for a bit more rolled oats and quinoa. You could also replace the almonds with sunflower seeds, pumpkin seeds, or coconut, if those work for your needs.
2 1/2 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/4 cup white quinoa
1/2 cup dried cherries, chopped
1/3 cup honey
1/3 cup almond butter (or nut butter of your choice)
1/4 cup unsalted butter, cut into pats
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips
Preheat the oven to 350°F and line an 8 x 8-inch square baking pan with parchment paper—cut the piece big enough to have paper hanging over the sides a bit.

1. Spread oats, almonds, and quinoa in a rimmed baking sheet. Bake for 8-10 minutes, shaking and stirring once or twice, until oats and almonds are golden-brown. Transfer to a large mixing bowl and stir in the dried cherries.
2. Put the honey, nut butter, unsalted butter, brown sugar, and salt into a small saucepan over medium heat. Cook, stirring occasionally, until fully combined and bubbly. Stir in the vanilla.
3. Pour the mixture over the contents of the mixing bowl and stir well—be careful, since that liquid is quite hot. Allow to cool slightly, then stir in all but a handful of the chocolate chips (set that handful aside). Don’t worry if they melt a bit.
4. Transfer the mixture to the prepared baking pan. Spread as evenly as you can, then lay a piece of parchment paper over the top and press with your hands—smooth and flatten firmly. Don’t be afraid to press hard, in order to create solid bars that won’t fall apart. Remove the parchment and scatter the remaining chocolate chips over the top of the bars.
5. Refrigerate until completely chilled, then use the overhanging parchment paper to remove the entire block of bars at once. Cut into 12 bars—I like to wrap them individually, to make them easy to toss into Harry’s lunchbox, then store in an airtight container in the fridge. Straight from the fridge they’re quite firm, but by lunchtime they’re perfect. (I imagine you could freeze them, too, and let them defrost in your kid’s lunchbox.)

- See more at: http://debbiekoenig.com/2013/10/26/chewy-quinoa-granola-bars-picky-eater-lunchbox/#sthash.795VKKJF.dpuf

Chewy Quinoa Granola Bars
Adapted from Inspired Taste
Makes 12
ETA in response to reader requests: If you’ve got nut allergy issues (in your family or at school), swap the almond butter for sunbutter, and the sliced almonds for a bit more rolled oats and quinoa. You could also replace the almonds with sunflower seeds, pumpkin seeds, or coconut, if those work for your needs.
2 1/2 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/4 cup white quinoa
1/2 cup dried cherries, chopped
1/3 cup honey
1/3 cup almond butter (or nut butter of your choice)
1/4 cup unsalted butter, cut into pats
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips
Preheat the oven to 350°F and line an 8 x 8-inch square baking pan with parchment paper—cut the piece big enough to have paper hanging over the sides a bit.

1. Spread oats, almonds, and quinoa in a rimmed baking sheet. Bake for 8-10 minutes, shaking and stirring once or twice, until oats and almonds are golden-brown. Transfer to a large mixing bowl and stir in the dried cherries.
2. Put the honey, nut butter, unsalted butter, brown sugar, and salt into a small saucepan over medium heat. Cook, stirring occasionally, until fully combined and bubbly. Stir in the vanilla.
3. Pour the mixture over the contents of the mixing bowl and stir well—be careful, since that liquid is quite hot. Allow to cool slightly, then stir in all but a handful of the chocolate chips (set that handful aside). Don’t worry if they melt a bit.
4. Transfer the mixture to the prepared baking pan. Spread as evenly as you can, then lay a piece of parchment paper over the top and press with your hands—smooth and flatten firmly. Don’t be afraid to press hard, in order to create solid bars that won’t fall apart. Remove the parchment and scatter the remaining chocolate chips over the top of the bars.
5. Refrigerate until completely chilled, then use the overhanging parchment paper to remove the entire block of bars at once. Cut into 12 bars—I like to wrap them individually, to make them easy to toss into Harry’s lunchbox, then store in an airtight container in the fridge. Straight from the fridge they’re quite firm, but by lunchtime they’re perfect. (I imagine you could freeze them, too, and let them defrost in your kid’s lunchbox.)

- See more at: http://debbiekoenig.com/2013/10/26/chewy-quinoa-granola-bars-picky-eater-lunchbox/#sthash.795VKKJF.dpuf

Qunioa Stuffed Portabella Mushrooms

I made this recipe up. It is original to me so if you share, please include my information.

This recipe can be vegan-friendly or meat-friendly. Adapt to your liking.

They are delicious and so healthy you can eat two without feeling guilty.

 

 Quinoa Stuffed Portabella Mushrooms

5 Portabella Mushrooms
1/2 cup uncooked quinoa
1 cup vegetable or chicken broth (I used Wildtree's vegetable bouillon soup base mixed with water.)
2 medium Roma tomatoes, de-seeded and chopped
1/2 cup raw spinach, torn or chopped
1/2 cup cheddar cheese, cubed or chopped
Optional - 1 Tablespoon Wildtree's Zesty Lemon Grapeseed oil

Method: Preheat oven to 350 degrees. Cook quinoa in vegetable broth. (I used Wildtree's vegetable soup bouillon base with water.) While quinoa is cooking, remove stems from mushrooms. Chop the stems and place in food prep bowl. Wipe mushroom caps clean with damp paper towel or cloth. De-seed and shop tomatoes into small chunks and put in bowl with chopped mushroom stems. Tear or chop raw spinach into small pieces and add to bowl. Cut cheese into small cubes or pieces and add to bowl with vegetables. I added about a tablespoon of Wildtree's Zesty Lemon Grapeseed oil to the vegetable mixture. You could really use any variation of vegetables you like. When quinoa is fully cooked, add to vegetables in food prep bowl. Place mushrooms, cap side down, in greased pan. (9X13). Divide filling evenly among the five mushroom caps. I sprinkled the top of the filling with Wildtree's California Style Garlic and Pepper Blend. Bake for about 20 minutes. Serve fresh from the oven.

Calories per serving: 163, Calories from fat: 53, Protein, 9 grams. 

Read More http://nutritiondata.self.com/facts/recipe/2748940/2#ixzz2HfyzKvDm

Fried Cabbage and Quinoa

This is an alternative to the fried cabbage and noodle dish I grew up eating. Although it carries the word "fried," don't panic, it won't sabotage your healthy eating plan at all.

1 head of cabbage, heart removed and sliced in thin strips (It will look like a LOT, but it reduces down to just enough.)

Fry cabbage in a Tablespoon or two of Wildtree's Butter grapeseed oil (or regular butter.) Stir often. Add about a teaspoon or two of sugar to the cabbage when its starting to look brown around the edges. Salt and pepper to taste. Serve with cooked quinoa or cooked buttered noodles.