Quinoa Pizza Bites

Ingredients

1 cup uncooked quinoa
2 large eggs
1 cup chopped onion
Handful of shredded mozzarella cheese
2 teaspoons minced garlic

1/2 cup fresh kale chopped

2 tablespoons dried basil
1/2 cup cherry tomatoes, diced
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
1/2 cup pizza sauce (for dipping)- optional

Directions

1. Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.
2. Preheat oven to 350 degrees.
3. Mix together all ingredients, except pizza sauce, in a medium mixing bowl.
4. Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.
5. Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.

Makes 24 mini muffin bites.

Theses were a hug hit at my house! One of my favorite recipes!

Adapted from: www.soveryblessed.com

Gluten-Free Baking Conversion Chart!

This is a super handy conversion chart!

Green Apple & Fig "Porridge"

In the month of Ramadhan, I am always looking for nutritious GF foods for Suhur that will give me energy for the whole day when I'm fasting! I absolutely love this!

Ingredients:
-2 chopped green apples
-1 teaspoon finely diced ginger
-3/4 cup of soaked raw almonds (I soak them overnight or soak the almonds in boiling water for 20min)
-1 cup Chopped dried figs
-1/4 cup Lemon juice
-1/4 cup Hemp seed
-Sprinkle flax seed as desired

-Mix apples, figs, almonds, ginger and lemon juice in food processor.
-Sprinkle ground flax seed and hemp seed on top. Enjoy!

You can change this recipe as desired, so if you love figs, add more (or replace it with something else like dates) . If you hate flax seed, leave it out. It's flexible.

Why you should eat this for breakfast/ Suhur:
-Figs are a great source of dietary fiber and potassium. Studies have also shown that figs prevents macular degeneration (so helps maintain good vision)!

-Ginger prevents inflammation, can eliminate gastrointestinal distress and boosts immunity!

-Almonds help reduce your risk of heart disease and is full of healthy fats and vitamin E.

-Hemp seeds are high in phytonutrients,  zinc, calcium, phosphorus, magnesium and protein which will give you energy for the whole day!


*And the best part is that you can make a batch and keep it in the fridge for up to 5 days!


Adapted from: http://adinaniemerow.com/2012/06/13/boost-your-digestion-with-a-simple-breakfast/

Who knew Vegan Gluten-Free Cupcakes could taste so good?

Ingredients:

• 1 tablespoon apple cider vinegar
• 1 1/2 cups almond milk
• 1 cup brown rice flour
• 1/2 cup buckwheat flour
• 1/2 cup sorghum flour
• 1 teaspoon potato starch
• 1 teaspoon xantham gum
• 1 cup evaporated cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut oil, warmed until liquid
• 1 1/4 teaspoons vanilla extract

Icing:

1/2 cup Vegan butter

1-3 cup Icing sugar (depends on desired sweetness)

1/4 cup Natural peanut butter for drizzling

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.

2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. 

3. In a large bowl, Whisk together the flours, xantham gum, potato starch, sugar, baking powder, baking soda and salt. 

4. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.

5. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.

6. For the frosting, sift the icing sugar, then mix the butter in a mixer. Slowly add in the icing sugar until desired sweetness is achieved. Decorate with natural peanut butter :)

7. Enjoy

HEMPSEED AND BLUEBERRY CORN MUFFINS

Yummy corn muffins! Hempseeds add omega-3 fatty acids and fiber.

Ingredients

2/3 cup cornmeal
1/3 cup buckwheat flour
1/3 cup brown rice flour
1 tsp potato starch
1 tsp xantham gum
1/2 cup hempseeds
1/4 tsp baking soda
2 tsp baking powder
1/2 teaspoon salt

2 free-range organic eggs

1/2 cup almond milk

1/3 cup honey

1 teaspoon vanilla extract

3 tablespoons melted butter

1/2 cup fresh or frozen blueberries

Method:

Preheat oven to 425°F and grease a 12-cup muffin tin. In a large bowl, whisk together cornmeal, flours, potato starch, xantham gum, hempseeds, baking powder, baking soda and salt. In another bowl, whisk together eggs, milk, honey and vanilla. Pour egg mixture into flour mixture and stir until just combined. Stir in melted butter and blueberries. Spoon batter into prepared muffin tin and bake for 12 to 15 minutes, until tops are golden and a toothpick inserted in the center of a muffin comes out clean. Serve hot or at room temperature.

Adapted from the whole foods market recipe blog.

Mango Kale Salad

Ingredients:
1 bunch of organic kale (finely chopped)
1-2 mangos diced (depends on size of lemon)
2 tbsp pumpkin seeds (can add more if desired)
1/4 cup alfalfa sprouts (I use mum's brand seeds and sprout them)
1 lemon worth of lemon juice
1/4 cup organic olive oil
1tsp salt
2 tsp honey
Black pepper (as much as desired)



Directions:
1) Place kale in salad bowl and drizzle with approx. 1/2 of the lemon juice. "Massage" the kale  with your hands until it softens a bit. Set it aside for a few minutes while you make the dressing.
2) Mix the remaining lemon juice olive oil, salt, pepper and honey.
3)Now mix the seeds, sprouts and mangoes with the kale and add dressing.
4)Toss salad.
5) Enjoy!

Why eat Kale?
Kale is one of the most nutrient-dense cruciferous vegetables. Studies have shown that Kale can help reduce bad cholesterol levels, reduce risk of developing cancer and can help detoxify the body among other health benefits. More info
Another benefit of Kale is that since it has a coarse texture, unlike other leafy greens, it wont get soggy and a kale salad can be left in the fridge for a few days and still taste great!
Kale can be found at most health food/ natural food stores and some regular grocery stores such as metro have started to carry kale, so it isn't too hard to find.

Vegetable Quinoa Biryani

One of my favorite Quinoa recipes!
Ingredients:
2 tsp vegetable oil
1/2 cup onion (chopped)
1/2 cup carrot (thinly sliced)
1/2 cup red bell pepper (chopped)
2 garlic cloves (minced)
2 tsp curry powder
1 tsp chili paste
2 Tbsp biryani powder
2 Tbsp organic yogurt
1/2 tsp peeled fresh ginger (grated)
6 cup kale (torn) or spinach works too
2 cups brown rice (cooked)
1 cup quinoa (cooked)
2 Tbsp fresh cilantro (minced)
1 Tbsp soy sauce
1 (15 oz) can chickpeas (drained)

Procedure:
1. Cook the quinoa according to package directions. Set aside 1 cup cooked quinoa.
2. Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, bell pepper, and garlic; sauté 2 minutes. Add curry, biryani powder, yogurt, chili paste, and ginger; sauté 1 minute.
3. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.