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!
With another snowstorm upon us in the Midwest, staying inside and keeping warm sounds just about right. But that doesn’t mean you can’t pretend it’s hot as blazes outside. I mean we don’t stop eating ice cream do we? Warm and cozy inside or hot as blazes outside still calls for a delicious sweet treat.
What do you get when you combine frozen blueberries and Greek yogurt? A sweet, nutritious, kid friendly snack that everyone will love. Even non-yogurt lovers!
Until recently I have never ever been a fan of yogurt of any kind. Trust me, I wanted to love it. My husband eats it like it was going out of style. But I recently found a way to love Greek yogurt and I can’t believe how simple it is.
Organic blueberries (I used fresh)
Vanilla Greek yogurt (or any flavor of your choice)
Seriously, these are so easy that you will be like “is that it”?
Line a pan with parchment paper or aluminum foil if you have no parchment paper. I used a glass pan because I like how cold they get.
Using a toothpick, dip each blueberry in the yogurt of your choice. Get it nice and covered. Place it on the parchment paper. Try not to let them touch otherwise they will all freeze in one big clump.
Place pan in freezer for about an hour.
Take pan out, enjoy fruity yogurt treat.
IF you have any leftovers just keep them in the freezer covered until the next time.
These are a delicious and fun healthy alternative to high sugar popsicles and ice cream. But I’m not waiting until summer, these are too good to wait for.
You can use this same technique with green grapes or even raspberries using any flavor of Greek yogurt. Let the kids make up their own flavor combinations.
Boy oh boy do I love pizza! What I don’t love are the carbs, the white processed flours and preservatives in the crust. Plus I’m always looking for a way to make something more nutritious without sacrificing flavor.
I posted a recipe for Cauliflower Cheese Sticks a little while ago and with the leftover cauliflower made myself a delicious cauliflower crusted personal pizza. The technique is slightly different though and this recipe is for a medium size pizza.
The steps are really easy, there are just a few of them. But it’s well worth it to me because I like knowing exactly what’s in my food and more importantly, what is not.
You’ll be impressed with yourself with what a delicious, nutritious and satisfying pizza crust you made. Let’s get started shall we?
1 medium size head of cauliflower (you’ll make “rice” with it)
1 egg (room temperature)
3/4 tablespoon italian seasoning
1/4 tablespoon dried onion flakes
1/2 teaspoon olive oil
3 tablespoon finely grated parmesan (like the kind that comes in a shaker)
HOW-TO make cauliflower rice. This is so easy peazy, it’s ridiculous. I took my head of cauliflower, trimmed off the big green stem and the leaves and took it to the grater.
I grated it just like cheese and it magically became cauliflower rice. So genius. I didn’t grate all the down to the stems, I just did all of the florets. If you have a food processor you can put the “rice” in it for a few pulses to make it even finer. Now that you have your “rice”, the rest is even easier.
Place your cauliflower rice in a microwave safe bowl and cook on high for 5 minutes. Don’t add any water, just the cauliflower. This will release a lot of the moisture in the cauliflower.
After the 5 minutes are up, lay out a clean dish rag and put 2 paper towels on top of it. Place your cauliflower on the paper towels.
Let it cool down just a minute and wring out the water from your mixture. I ended up using 2 more paper towels for a second wringing just to make sure I got as much water out as possible.
In a bowl, mix the cauliflower, italian seasoning, onion flakes, olive oil and parmesan cheese.
In a separate bowl whisk the egg like you were making scrambled eggs. Now add the egg to the cauliflower mixture. Mix everything well.
Almost done. Now form your mixture into a ball and place on a greased parchment paper lined baking sheet. Flatten dough out to (about a 1/4 inch thick) make a round pizza crust. You can make it any shape (heart, square, etc.) as long as it’s only about a 1/4 inch thick. The thinner it is, the crispier your crust will be.
Bake crust for 12 – 15 minutes.
You’ll want to see some browning around the edges before flipping. A little more than I show in my photo above. I flipped a little too soon (as you can see in the photo below). It didn’t matter though, it will end up cooking more when the toppings go on.
Once you’ve flipped it, it’s time for TOPPINGS!!!! Add some sauce, veggies, fruit, meat, cheese, whatever you want and cook for another 5 – 6 minutes depending on how well you like your pizza done.
Word of caution, it will be hot so if you can stand it, let it cool off a couple of minutes before cutting.
This pizza was amazing! Make it a family fun night and divide up your cauliflower crust mixture into mini-pizzas that everyone can personalize. Shape it into a heart crust for that someone special or do like I did and make it for yourself and don’t share with anyone 🙂