A friend of mine posted this recipeand I immediately knew I was going to make it in the very near future. Well, today was that day. I was craving something sweet but healthy. This totally did it for me. I just changed a couple of ingredients but I’m sure the original recipe is just as fantastic.
This sweet filling treat is also dairy free, gluten free, paleo, vegan and has loads of protein. Hullo!! Next variation will be made with cocoa powder so it resembles coco wheats!! Add some strawberries to that and whoa nelly, you’ve got a chocolate covered strawberry superstar!! Sorry, I’m usually one recipe ahead of myself. Back to this delicious recipe….
Lets run down the ingredient line up here and you’ll see why I’m so jacked up about this treat.
The 1/2 cup of pumpkin has 3.5 grams of fiber and 1.5 grams of protein
The quinoa has 6 grams of fiber and 12 grams of protein. 12!!
The 2 tablespoons of flax seed has almost 6 grams of fiber and almost 4 grams of protein
Getting excited yet? That’s not even the best part. It’s DUH-LICIOUS!
Plus it’s super easy. You are heating stuff up and stirring it. So exercise your stirring hand and make this deliciously filling healthy treat!
I know, I know brussels sprouts aren’t everyone’s bag but I LURVVVVV them. There, I said it. That felt good. I like em plain with some ghee (butter) or fancy schmancy like this easy recipe.
I went to Sunday morning outdoor yoga this morning, took a beautiful walk with my doggie friend Truman then came home and whipped up this bad boy. I was actually craving brussels sprouts if you can believe it.
First I just trimmed up a pound of fresh organic sprouts and rinsed them really good and grated a little fresh ginger. While I was trimming up the sprouts and grating my ginger, I toasted the walnuts. By the time the nuts were nice and fragrant, my sprouts and ginger were ready for the pan. I’m all about multi-tasking. Note to self: next time I make this I’m going to chop up the brussels sprouts into smaller pieces. No reason in particular, I just like smaller pieces.
After the nuts toasted up nicely, I set them aside and heated up the coconut oil in the same pan. Then I added the brussels sprouts and ginger. Stirring frequently, I sauteed the sprouts until lightly browned.
Next I added the remaining ingredients except for the walnuts. Sauteed on low for 5 – 10 minutes until the liquid cooked off and thickened up coating everything.
Lastly, toss in your walnuts and give it a gentle stir. After making these, maybe you’ll crave brussels sprouts too because these ain’t your grandmas brussels sprouts. I love the mix of textures from the crunchy walnuts and quinoa. These would be great to bring for a holiday dinner or pot luck too.
Sweet and Spicy Brussels Sprouts and Quinoa - Paleo, Gluten Free, Vegetarian
1 lb. fresh brussels sprouts (trimmed and halved or smaller, whatever your preference)
½ cup chopped walnuts
½ cup cooked quinoa (I used a pre-cooked quinoa from Trader Joes but you can make your own too)
¼ cup vegetable broth
2 Tablespoons coconut oil
1 Tablespoon raw honey
1 Tablespoon fresh lime juice
2 teaspoon grated fresh ginger
1 teaspoon sriracha sauce (or more if you like a lot of heat)
1 teaspoon coconut aminos (can sub with soy sauce)
If making your own quinoa, start cooking it first and by the time you need it, it will be finished. But if you are using pre-cooked quinoa like I did from Trader Joes, just heat it in the microwave and set aside until needed.
In a dry skillet, toast walnuts on medium heat. Stir often and toast for about 5 minutes until nice and fragrant. (While the walnuts are toasting, you can trim and wash your brussels sprouts and grate your ginger.)
In the same pan that you used for the walnuts, heat coconut oil, add brussels sprounts and ginger on medium-high heat. Brown brussels sprouts slightly (about 5 minutes), stirring occasionally.
Add the remaining ingredients (including quinoa) except for the walnuts.
Saute on low for 5 - 10 minutes. You want to cook off most of the liquid and thicken it up so that the sauce coats everything nicely.
Even though it’s Fall, it sure doesn’t feel like it here in Arizona. What a wonderful November day. So to make it seem more like Autumn, I needed to make something Fall-ish. I previously made and Acorn Squash with Quinoa and Apple dish so this time I wanted to make something more dessert like. This turned out awesome. Sweet and savory.
It reminds me of the sweetness of sweet potatoes and the tanginess of a walnut apple tart. Great combination of flavors. Top this with a scoop of vanilla coconut ice cream and you got yourself a dream dessert.
Not only is this dessert tasty tasty but it’s healthy (gluten free and vegetarian). You know how I love healthy disguised as delicious 🙂 Seriously, you do not need processed foods to have a satisfying sweet dessert.
The hubby said this tasted like a country apple pie, especially with a scoop of ice cream on top.
When I go to the grocery store I like to check out foods I’ve never made before. What if it’s something that I absolutely love? I’ll never know unless I give it a taste.
Which brings me to Acorn Squash. I love Spaghetti Squash as seen in my Low Carb Spinach Bacon Carbonara and I often eat it topped with a little ghee and marinara but I hadn’t tried Acorn Squash yet. I found this great recipe at www.thelemonbowl.com and had to give it a try.
This recipe is super awesome because not only is it vegan and gluten free but paleo is you omit the walnuts. Nutritionally it boasts 6 grams of protein and 4 grams of fiber. Hearty, filling and nutritious is a pretty perfect meal or side dish in my book.
You don’t know what you are missing if you don’t branch out and try new foods. I used to be close minded to things I never tried before but after being pleasantly surprised a couple of times, now I look forward to trying new foods.
Acorn Squash with Quinoa and Apple - Vegan and Gluten Free
1 acorn squash, seeded and cut into small cubes (leave the skin on)
¼ cup olive oil - divided
1 teaspoon salt - divided
½ teaspoon pepper - divided
1 cup uncooked quinoa - prepared according to package instructions (I used vegetable broth instead of water to cook mine, it just adds a little more flavor)
1 apple - cored and diced small
½ cup scallions - minced
¼ cup parsley - minced
¼ cup lemon juice
⅓ cup chopped walnuts - toasted (optional if making paleo)
Read the entire recipe before starting.
Preheat oven to 400 and line a baking sheet with foil.
Place acorn cubes in a resealable plastic bag and coat with half of the olive oil, salt and pepper (2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper.) Seal bag and massage to combine.
Lay out the squash on foiled lined baking sheet and bake for 25 minutes or until softened.
Since the squash will be softer at this time, if you need to make the pieces smaller, you can easily do that now.
While squash is baking, combine cooked quinoa, diced apple, scallions and parsley in a large bowl.
Toast walnuts in a dry pan for 4-5 minutes over medium heat or until they smell toasted. Add to bowl with quinoa.
Add cooked squash to the quinoa and dress with lemon juice, remaining olive oil, salt and pepper (2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper.) Toss well and season with additional salt or pepper if needed.
Posting from South Dakota again. Today we have a vigorous 10K hike up Harney Peak. Very excited. Yesterday we visited the Badlands and the view was absolutely breathtaking. I’ve never seen this part of the country.
This picture above was taken at the prairie dog park where we got to hand feed little prairie dogs. There were tons of babies too. After that we moved on down the road to an unbelievably vast site. So why not do a little yoga? Made sense to me. Yoga is awesome anywhere.
Onto today’s lean clean protein machine recipe. This is a super fresh, filling, low-fat, paleo salad. Clean protein from the shrimp and the quinoa. Tons of flavor too.
I made a lime walnut version of quinoa which complimented the lime shrimp perfectly. I love quinoa period and one of the main reasons is that it is so versatile that you can adapt it to pretty much any recipe and it always turns out great.
1 cup dried quinoa (rinse according to box instructions if not using pre-rinsed)
2 cups vegetable broth
1 Tablespoon chopped green onions (the green part)
Zest of 1 lime
Juice of 1 lime
1 Tablespoon olive oil
½ cup chopped walnuts
dash of salt/pepper
Optional: ½ lemon, sliced into wedges
In a medium saucepan, combine 1 cup dried quinoa and 2 cups vegetable broth. Bring to a boil, cover and lower to simmer for 10 minutes. Stir occasionally. Fluff with fork.
Add zest of a half of a lime, juice of a half of lime, olive oil, ¼ cup of chopped walnuts, chopped green onions and dash of salt/pepper to the quinoa. Stir to combine.
While the quinoa is simmering, get the shrimp started.
In medium saucepan, heat ghee and saute shrimp.
In a small bowl combine zest of ½ of a lime, juice of half of a lime and coconut palm sugar. Pour mixture into saucepan on top of the shrimp and continue sauteing shrimp in lime/sugar mixture until shrimp is thoroughly pink.
Serve shrimp with quinoa on a bed of mixed greens. Squirt lemon wedge over everything.