recipes
hot healthy cereal Servings: 4 Prep Time: 25 mins Preparation Tips: Make sure you give the hot cereal enough time to cook through. The key here is LOW and SLOW!
Preparation: In a medium pot bring water to a boil and add cream of brown rice and quinoa. Cook on medium heat for 15 mins and stirring often.
Ingredients:
Add in flax seed, hemp hearts, vanilla, and cinnamon.
¾ cup cream of brown rice ¾ cup quinoa 2 tbs ground flax seed 2 tbs hemp hearts 2 cups water 1 tsp vanilla 2 tsp cinnamon HEALTH TIPS: Having a nutritiously dense complex carbohydrate first thing in the morning will help stabilize your blood sugar levels throughout the day, curb cravings, and help boost your metabolism. Cream of brown rice is a great alternative to oatmeal if you have a gluten allergy or wheat sensitivity.
1 cup fresh berries
Serve with fresh berries, nuts, and sweetener. Naomi’s Comments: Look for premixed hot cereals in your local health food store. There are many brands available that are gluten free and contain a variety of grains, nuts, and seeds.
4 tbs slivered almonds (nuts or seeds of choice) 4 tbs agave syrup (optional sweetener of choice)
quinoa greek salad Servings: 8 Prep Time: 30 mins Preparation Tips: Rinse quinoa in water before you begin preparing this dish, to avoid a raw or bitter taste. Quinoa is coated with saponin, a natural substance that protects the grain by repelling insects and birds. Ingredients: 1 cup quinoa ½ cup grape tomatoes, cut in half 2 sprigs green onion, chopped ¼ cup red onion, chopped ½ cup green and/or yellow peppers, chopped ¼ cup kalamta olives (water cured), chopped HEALTH TIPS: Not only is quinoa high in protein, the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa is also a rich source of the amino acid lysine, which is essential for tissue growth and repair. Furthermore, this complex carbohydrate is also gluten free.
¼ cup feta cheese (lactose free: substitute with goat cheese), crumbled 2 tbs lemon juice 2 tbs extra virgin olive oil 2 tbs balsamic vinegar
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spring 2014 | mcmurraygirl.com
2 tbs fresh parsley, chopped 1 tsp basil, oregano, and black pepper Preparation: Bring 2 cups of water to a boil. Add quinoa and simmer for 20-35 mins or until quinoa becomes a light fluffy texture. Place in fridge and allow to cool completely. Make dressing by combining lemon juice, olive oil, balsamic vinegar, basil, and oregano. Whisk and set aside. Combine cooled quinoa, chopped vegetables, feta cheese, and drizzle with dressing (time saver: use premade salad dressing). Season with parsley and black pepper. Naomi’s Comments: I love this fresh light recipe! It's great to have on hand when you're stuck for time and is high in protein. It stores well in the refrigerator for about 4-6 days.