Happy Friday Everyone.
So I want to get right to it, yesterday I made a few dishes, and I want to go over the recipes.
For dinner I made a Quinoa Crunch Casserole that I saw on Caitlin Blog. This was so easy to make and I loved the fact that you did not have to cook the quinoa, the recipe calls for it to be raw.
Ingredients (for three servings):
- 3 cups chopped broccoli
- 3/4 cup raw quinoa
- 4 eggs
- 1/4 cup hummus
- 1/4 cup salsa
- 1/2 can black beans, drained and rinsed
- 1 tablespoon hot sauce
- Dash of pepper
- Topping: Pasta sauce
- Preheat oven to 400 degrees and grease a loaf pan.
- In a wok, stirfry the broccoli until it begins to brown.
- In a mixing bowl, combine all the ingredients + broccoli except the pasta sauce. Mix well.
- Pour mixture into loaf pan and cook for 40 minutes.
- Remove and slice.
- Top with pasta sauce and enjoy.
With the casserole I made a side dish of Polenta Provencale that I got from Trader Joe’s.
Then I steamed a side of asparagus, and I heated up a jar of pasta sauce.
This meal ended up being one of my favorites. I loved the crunchy’s on the top of the casserole.
Now if there is one thing I like to keep on hand this is it. Chocolate Chip Pumpkin Cookies. I got this recipe from Annette Blog.
Chocolate Chip Pumpkin Cookies (bonus: high in protein!)
- 1 box chocolate cake mix (or spice cake works too)
- 1 large can pumpkin
- 2 Tb vanilla
- 2 Tb cinnamon
- 1 Tb nutmeg
- 1/2 cup oats
- chia seeds (2 Tb)
- 1 scoop of protein powder <–optional
- chocolate chips (I put 3 chocolate chips on top of each cookie), but you can add directly to the mix
- Preheat oven to 350.
- Mix all of the above ingredients together in a large bowl.
- Add chia seeds and protein powder if desired.
- If the batter is too thick, add 1 Tb water or if it is too wet, add 1/8 cup extra oats.
- Drop by spoonfuls onto a baking sheet.
- Bake for 18 minutes.
- Cool and enjoy!
These cookies are soft, moist, chocolately, and delicious. And SO easy to whip up. Oh, and they’re semi-healthy with a punch of protein. Each cookie has 94 calories.
Normally I eat these for breakfast, but really they would be good as a dessert.
I love rice krispy treats and Luna bars and when I saw a recipe on Chocolate Covered Katie for a Homemade Luna Bar, I thought why not try to make a Luna Bar/Brown Rice Crispy Bar.
Brown Rice Krispy Treats
- 6 cups crispy brown rice cereal (I used Erewhon)
- 2 tablespoons almond butter, peanut butter or other nut butter
- 3/4 cup agave syrup (I used Domino’s Organic agave)
- Place cereal in a mixing bowl.
- Heat nut butter and rice syrup on low heat, stirring until warm and creamy, but not boiling.
- Pour the nut butter and rice syrup mixture over cereal and raisins and coat evenly.
- Press mixture evenly into a 13×9 casserole dish.
- I put the pan in the freezer for about 30 minutes to make it easier to cut into squares.
Bagged up and stored in the freezer to keep them fresh and on hand whenever I want them.
Have a great weekend, we are expecting some mild weather here in Michigan. How is it possible that we have had 3 days of 40 degree weather in February.
Question of the Day: what have you baked lately?
Check Ya Later.