Apple Pie Quinoa

Full disclosure: I invented this recipe in a desperate need to figure out ways to use a gallon of apple juice that was purchased to make cider for a party that never got put out. I found myself with a giant glass jug of apple juice in a two person household that never drink juice. You know I love a sweet quinoa, so when I woke up on this cold and rainy morning craving something warm and comforting, inspiration struck! Why not cook the quinoa in the cider and see how the flavor gets absorbed? I have to say it turned out even better than I'd imagined, and I think this could be a really healthy, gluten free, vegan alternative to an apple pie (if one were so inclined). It also made for that warm and comforting breakfast I craved.

Apple Pie Quinoa (serves 2) 
1 cup quinoa
2 cups apple juice
1/2 apple (sweeter varieties work best)
1 tablespoon cinnamon
1 teaspoon lemon juice 

Slice the 1/2 apple into bite size pieces (about an inch thick). Add quinoa, apple, and apple juice into a large saucepan and bring to a boil. After boiling, turn burner to low and add cinnamon and lemon juice. Let the mixture simmer until quinoa and apples are soft (about 15 minutes). If you are not concerned with this being particularly low in sugar or vegan, I imagine a dollop of whipped cream on top would make it a really pretty and extra delicious dessert.

Breakfast Quinoa

It's that time of year when all that I want when I get out of bed in the morning is something warm to fill my belly. The only problem is that oatmeal gets old. That processed instant crap that is full of sugar is just no good for you and sometimes there's no level of flavor change up that gets me passed the boredom with that steel cut oat texture day after day. Luckily I attended a fantastic nutrition workshop at Yoga District Tea Lodge this past spring that had a fantastic idea for changing it up, breakfast quinoa! It's hearty and comforting the same way that oatmeal is, but can be a nice switch up to the texture routine. You can add a lot of different flavor combinations to it, but below is my favorite maple almond blueberry combo. If you're generally weirded out at the idea of a sweet flavored quinoa, just try it once and I have a feeling you will be sold.

Almond Blueberry Breakfast Quinoa
(serves 2)
1 cup quinoa
1.75 cups water
15 dried blueberries
1 tablespoon maple syrup (make sure it's really maple syrup and not corn syrup in disguise!)
1/2 cup sliced almonds
Boil water and then add quinoa and dried blueberries to the pot. Note that the sweetness of blueberry is going to permeate all of the grains, so if you are choosing a tarter berry you might want to hold off on adding it until the quinoa is cooked. Let it simmer until quinoa is soft (about 12 minutes). The quinoa doesn't need a lot of attention, so feel free to spend this time making your lunch or other morning routine activities. After the quinoa is cooked, scoop it into a bowl and drizzle with a teaspoon of maple syrup and quarter cup of almonds in each bowl. Enjoy!

Breakfast on the Go - Muffin Tin Frittatas

Is there anything more comforting than a hot breakfast? If I had it my way, we'd all start work at 10-11 am and spend the morning leisurely enjoying a homemade breakfast before starting the day. Given that the odds of that happening are slim to none, the closest I've been able to get is zapping a frittata in the microwave to get a warm egg and vegetable treat, first thing. I tend to make these by the dozen or half dozen and eat them throughout the week each weekday morning. They do not disappoint!

Muffin Tin Frittatas
6 eggs
6 egg whites
4 medium potatoes - diced small
2 medium leeks - diced
(you can use any combination of vegetables, broccoli is also a nice one)
2 tablespoons of coconut oil
1 tablespoon vegetable oil (for greasing muffin tin)
salt and pepper to taste
1/2 cup low fat milk
1/2 cup cheddar cheese (optional)

Pre-heat oven to 375.
Add coconut oil to a skillet and sautee leeks until soft (about 10 minutes). Add the potatoes and a generous toss of salt to the leeks and stir until potatoes start to soften (15 minutes). While that is sauteing you can start cracking eggs into a mixing bowl. To get all the egg whites possible, I switch the yolk between hands until all of the white has shed the yolk and finds the bowl. After the potatoes are soft, remove the potato leek mixture from pan and let it cool at least 15 minutes so that you don't wind up with scrambled eggs. After they've cooled, add them to the mixed eggs along with milk and a pinch of salt and pepper. Fill each muffin slot with egg mixture and top with cheese, if adding. Place in the oven for 20 minutes (eggs should be puffed up and golden brown on top).

Note - If you are cooking a half dozen, just halve this recipe and only cook for 15 minutes.