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Easy and Healthy Banana Oat Pancakes

28/1/2015

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Serves: 2

Ingredients

2 bananas
2 eggs
½ cup rolled oats
½ teaspoon baking powder
pinch of salt
maple syrup, to serve (optional)
fresh fruit of your choice, to serve

Instructions

In a blender, combine the peeled banana, eggs, oats, baking powder and salt.
Allow to blend until the mixture is as smooth as you want it and blended well.
Heat a non-stick frying pan over medium heat.
Fry spoonfuls of the batter until golden brown on both sides.
Serve with a drizzle of maple syrup and fresh fruit of your choice.

Compliments:Alida Ryder Recipe

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Quinoa with Roasted Garlic, Tomatoes and Spinach

27/1/2015

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Ingredients:

1 tablespoon olive oil
Whole head garlic
1 tablespoon finely chopped shallots
1/4 teaspoon crushed red pepper
1/2 cup uncooked quinoa, rinsed and drained
1 tablespoon dry white wine

1 cup vegetable broth low salt
1/2 cup baby spinach leaves
1/3 cup chopped seeded tomato (1 small)
1 tablespoon shaved fresh Parmesan cheese
1/4 teaspoon salt

Preparation

1. Preheat oven to 350°.

2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.

Compliments: Mary Ellen Smith,

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Gluten Free Bread

16/1/2015

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This is no regular bread recipe. It looks like bread, it tastes like a dense sesame seed bread and I have called it bread… However, instead of your pathogen, inflammation and autoimmune response causing wheat-base (gluten) being the foundation of this regular staple, this recipe is comprised of almond meal yet will still satisfy your bread craving.

INGREDIENTS

2 Cups Almond Meal
1/2 Cup Desiccated Coconut
1 tsp Organic Baking Powder (optional)
Pinch of Salt
1/4 cup of Assorted seeds, plus extra
2 tsp coconut oil
1 Tbsp Macadamia Oil
4 Eggs
1 Tbsp Apple Cider Vinegar

METHOD

Preheat oven to 200 degrees C.
In a bowl mix the dry ingredients together (almond meal, coconut, baking powder, salt and seeds)
In another bowl whisk your eggs until beaten then continue to whisk as you add the coconut oil, Macadamia oil and vinegar.
Add the egg mix to the dry and fold through using a spatula
Line a baking loaf tin with baking paper and pour the ‘bread’ dough in, before sprinkling over extra seeds and baking for 35-45 minutes depending on your oven. It should be golden on top and dense to touch.

Compliments: Daniel Churchill - The Healthy Cook

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Black Bean and Quinoa Burgers / Vegetarian

9/1/2015

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Ingredients

1/3 cup raw quinoa
1 cup vegetable broth
1 1/2 cups cooked black beans, or 1 can of black beans (see below)
1/2 cup bread crumbs
1/4 cup finely diced red bell pepper
1/4 cup finely diced green onion
1 egg
1 teaspoon cumin
1 teaspoon smoked paprika (or regular paprika)
Salt and pepper to taste
2 tablespoons olive oil
Hamburger buns and condiments for serving
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For seasoning canned black beans:
1-2 tablespoons olive oil
1/2 cup chopped onions
1 teaspoon minced garlic
1 teaspoon cumin
1/2 teaspoon chile powder
1 teaspoon smoked paprika (optional)
Salt and pepper to taste

Prep Time: 15 minutes
Cook Time: 15 minutes

Total Time: 30 minutes
Yield: 4-5 veggie burgers

Preparation

In a small saucepan, bring the quinoa and vegetable broth to a simmer. Cover and cook over low heat for 12-15 minutes. Turn off heat and let quinoa sit, covered, for five minutes longer. Remove cover and fluff quinoa with a fork.
Add the black beans to a large bowl (To season canned black beans: Place olive oil in a skillet over medium low heat. Add the onion, garlic, cumin, chile powder and smoked paprika. Cook, stirring often, until onion is soft and fragrant. Add the canned beans to the skillet, including their liquid. Cook over medium heat, stirring often, until most of the liquid has evaporated. Taste and season with salt and pepper as needed). Sprinkle the beans with salt and pepper, and mash the beans gently with a potato masher.
Add the cooked quinoa, the bread crumbs, the diced red pepper, the green onions, the cumin, the paprika, and the egg to the bowl with the mashed beans. Stir everything together well with a fork. Add more bread crumbs if the mixture is too wet to form into patties. Season mixture with salt and pepper to taste.
Shape the mixture into 4 or 5 patties, about 1 inch thick. Heat the olive oil in a heavy skillet over medium heat.
Cook the patties in the skillet until well browned on one side (3-5 minutes). Carefully flip the patties and cook on the other side until well browned on the other side. Continue to turn and cook patties until they are cooked through and crispy on the outside (about 8-12 minutes total).
Serve quinoa and black bean burgers in buns, with assorted condiments such as ketchup, mustard, pickles, guacamole.

Compliments: www.healthylatineating.com

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Red Quinoa con Pollo and Guacamole Verde with Tomatillo

9/1/2015

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Time: 50 minutes

5 tablespoons olive oil
4 boneless chicken thighs (about 11/4 pounds), cut into 1-inch cubes
Kosher salt
1 tablespoon Spanish paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 cup chopped Spanish onion
1 tablespoon chopped garlic
1 tablespoon chopped fresh
Ginger
2 cups dry red quinoa
11/4 cups chopped tomatoes (canned are fine)
1 tablespoon chopped fresh
Oregano
2 tablespoons chopped fresh
Cilantro, plus sprigs for garnish
1/4 cup pitted green olives

In a large bowl, combine 1 tablespoon of the olive oil with the chicken, 1/2 teaspoon salt, the paprika, the cumin, and the turmeric. Toss well and let sit at room temperature for 10 minutes.

Meanwhile, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, and ginger and sweat until aromatic, about 6 minutes. Add the quinoa and stir to combine. Add 2 1/2 cups water and bring to a simmer. Stir in the tomatoes, oregano, and cilantro, then cover. Remove from the heat and let steam undisturbed for 20 minutes.

In a large skillet over medium, heat the remaining 2 tablespoons olive oil. When hot, add the marinated chicken and cook until golden on all sides, 3 to 5 minutes.

To serve, fluff the quinoa with a fork. Season with salt. Transfer to a large platter, top with the chicken, and garnish with the olives and cilantro sprigs.

Guacamole Verde with Tomatillo

Ingredients and Method (Serves 4) Time: 5 minutes

3 ripe avocados
2 tablespoons diced red onion
3 tablespoons fresh lime juice
3 tablespoons finely chopped
Fresh cilantro
1/4 cup diced tomatillo
1/2 teaspoon kosher salt or more to taste
3 tablespoons Cotija cheese (optional)

With a sharp knife, cut the avocados in half lengthwise. Remove the pit and with a spoon, scrape the flesh into a small bowl. Transfer half to a medium bowl and use the back of a fork to mash it until a paste for ms.

Add the onion, lime juice, cilantro, tomatillo, and salt and stir to combine. Add the reserved avocado half, mix gently, and season with more salt, if needed.

Transfer the guacamole to a serving bowl and garnish with the cheese.

Compliments healthylatineating.com

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Easy and Healthy Banana Oat Pancakes

Quinoa with Roasted Garlic, Tomatoes and Spinach

Gluten Free Bread

Black Bean and Quinoa Burgers / Vegetarian

Red Quinoa con Pollo and Guacamole Verde with Tomatillo

Healthy Recipes

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