Now that we are home, I can stock us up on healthier snack options. We do ok with snacking when traveling because I always make sure to have nuts and granola on hand but that gets old after a while.
We don’t eat bread on a regular basis but when we do, we buy these awesome pita’s from Papa Filin’s. They are made locally and always fresh. They are organic, whole wheat and only have 5 ingredients. Think that’s not a big deal? Go look at the list of ingredients in the loaf of bread you have sitting on your counter. Can you pronounce all of the ingredients?
By the same token that we don’t eat bread regularly, we also don’t eat “chips”. To satisfy that urge to have a “chippy” snack, we make our own pita chips and customize them to our tastes.
AND…these pita’s are only 2 WW points if you are keeping track. Since they don’t contain all of the nasty chemicals for preserving, they will mold faster than processed bread so just keep that in mind. If you don’t think you’ll be eating them as bread, whip up some pita chips with the rest so they will last longer.
If you were to make a whole package of pitas into chips, you would have A LOT of chips and at only around $3.00 a package, that makes a cheap, low ingredient, organic snacky treat.
We like them plain, with salt and pepper, sprinkled with parmesan or with a little Neufchâtel cheese and some homemade jam. You could even make a sweeter version of the pita chip and use some organic honey with a sprinkle of cinnamon.
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Spinach Tomato Feta Quinoa Breakfast Bake
If you’ve been following any of my other posts you probably know that I have a love affair with quinoa. Any chance I can get to use it in a recipe, I do it. I literally crave it. It’s pretty much the perfect food for me and probably the most purchased item in my pantry.
If I were to tell you my favorite thing about it, I couldn’t narrow it down to one thing. It’s the whole package. The protein, the fiber, the adaptability to any flavors, versatility in so many recipes and probably 25 more things.
So I guess just sit back and enjoy my newest quinoa creation. Let me know how it turns out for you or if you made any substitutions, I love hearing about other peoples variations.
This recipe can easily be made paleo by eliminating the feta and adding chopped mushrooms instead.
1 cup or 1 large handful of fresh spinach (I like a lot of spinach so I do a VERY full handful)
1 cup unsweetened almond milk
3 Tablespooon almond flour (can sub with regular flour but you will need to add an addtl tablespoon making it 4)
½ cup fire roasted tomatoes (I use canned organic. Save remainder of tomatoes for serving).
½ cup white or yellow onion (finely diced)
½ cup crumbled feta (or for a paleo recipe, sub feta with chopped mushrooms)
1 Tablespoon ghee for saute (can sub with coconut oil)
½ teaspoon parsley
½ teaspoon basil
dash salt and pepper
Preheat oven to 350.
Start quinoa first - put 1 cup dry quinoa in a medium saucepan and add 2 cups vegetable broth. Stir and bring to a boil. Once boiling, reduce heat to simmer and cover. Cook for 15 minutes, stirring occasionally. If quinoa starts to get dry, add a tablespoon of broth at a time to it and continue cooking. You will know it's done with little sprouts appear from the grain.
While quinoa is simmering you can get everything else ready.
In a small frying pan melt ghee and add spinach and onion. Saute until spinach is wilted and onion is softening.
Add parsley, basil, salt and pepper to spinach and stir. Remove from heat. You want the spinach/onion to cool down for a minute before adding it to the egg mixture so the heat doesn't cook the eggs prematurely.
In a medium bowl whisk eggs.
Add almond milk and almond flour to eggs and whisk to combine until smooth.
Add spinach/onion mixture to eggs, stir.
Add cooked quinoa next and stir to combine thoroughly.
Fold in fire roasted tomatoes and feta (or mushrooms if making paleo). You just want to incorporate them into the quinoa mixture, not smash them in.
Pour mixture into a baking dish (8x8 or a pie pan)
Bake for 45 minutes.
Serve topped with remaining uncooked fire roasted tomatoes. Delish!
This took me a while to write because I kept taking taste testing breaks. This dish is so delicious. I literally walked around the kitchen telling myself “I am so awesome”! This is exactly the reaction I expect you to get from anyone you cook this for.
This recipe was very easy and straightforward. Just a few slices of an eggplant and onions and some can opening. Just be careful not to get crazy with the knife like I did.
It’s a good idea to salt the eggplant and let sit for 30 minutes to prevent any bitterness from the eggplant. I sliced mine (carefully) and sprinkled with a little sea salt while I prepared everything else. Then I rinsed the slices in a colander and laid on top of the other ingredients. Topped with olive oil and it was ready to bake.
You can easily make this paleo or vegan by omitting the feta. Instead you can top it with more fire roasted tomatoes or vegan cheese. Either way you choose to top it, you will love it.
With or without the cheese, the sherry vinegar, vegetable broth, fire roasted tomatoes, onions and spices really make this recipes flavor explode.
I’ve been eating the leftovers for every meal since I made this yesterday. I have never loved eggplant more than I do in this recipe.
When I think of nachos all I can think about is stale gmo corn tortillas fried in oil covered in orange fat laden processed cheese.
This is my healthy gluten free version of nachos that makes me forget that I even entertained the thought of that nasty concession stand version of nachos.
Think “ADULT NACHOS” or “SOPHISTICATED CHIPS AND DIP”
Only 3 ingredients – crunchy munchy cheesy and sweet all at the same time. I eat these a lot. I feel like I’m indulging in some fancy treat.
(Did I see you crinkle your nose when you saw the ingredients?)
A serving size of sea salt quinoa chips, a scoop of organic ricotta cheese and drizzle it with some raw honey that I heated in the microwave until it was in a liquid state. Drizzle the honey over the ricotta and dig in. Try it, they are mmm good (and gluten free)!
It’s no secret how much I love quinoa. It’s so versatile, packed with protein (more than most meats), is gluten-free and adapts to so many different flavors. I use it in place of oatmeal for breakfast and in place of meat in stuffed peppers. Thanks to quinoa I don’t miss pasta at all.
I ran across a quinoa mac and cheese recipe at Spill The Beans and put my own spin on it. 99% of the time I like to think I’m very humble but after tasting what just came out of my oven, I’m a friggin genius! This stuff is AMAZE-BALLS! Ok, patting myself on the back complete, let’s get to the recipe 🙂
Quinoa mac and cheese packed with protein, fiber and incredible taste. Gluten free too. You will not miss the pasta at all. Amazingly good.
Author: The Organic Rabbit
Recipe type: Gluten Free
½ cup quinoa
1 cup chicken broth
¼ cup milk
1 egg white
1 cup of shredded cheese (I used an organic Mexican style blend)
¼ cup chopped onion
2 big handfuls of fresh spinach
Olive Oil (for sauteing spinach and onion)
Salt and Pepper for taste
**Optional: panko crumbs (omit if making gluten free)**
Preheat oven to 350.
Grease a pie pan. I sprayed mine with coconut oil.
Prepare quinoa with a cup of organic chicken broth (½ cup of quinoa and a 1 cup of chicken broth). I ended up needing to add an additional ¼ cup of broth but you'll know your quinoa is done when the grains sprout little curlycue tails. If you add too much liquid to the quinoa just continue cooking until the liquid is cooked off.
Saute spinach, onions and a dash of salt and pepper until the spinach leaves are completely wilted.
In a medium bowl whisk milk, egg white and cheese.
Add quinoa/veggie mixture to the milk/egg/cheese mixture. Toss until well combined.
Put everything in your greased pie pan and top with additional cheese if you want. I topped mine with more cheese and a sprinkling of panko crumbs.
You can use whatever vegetables you like to suit your tastes. Maybe some zucchini, tomatoes or even mushrooms. Whatever vegetable mixture you come up with, it should be about 3/4 of a cup cooked veggies.
I really need to start on another recipe because I’ve almost eaten half a pan of this quinoa mac and cheese. This recipe is especially exciting for me because I don’t eat pasta. With this recipe, I don’t miss it one bit!
Update: I have made this recipe more times than any other recipe besides the portabella creations. I love it SO much!