Quinoa For One, Please!

 

As a stay at home mom, sometimes hot dogs or peanut butter and jelly just don't cut it at lunch time!

And since I'm trying to eat healthier AND save money, eating out isn't really an option...

So, this was a pretty quick and easy meal to throw together! And it's a good source of protein**, veggies, and fiber.

And it's delicious!

Avocado Tomato Quinoa for One

1/4 cup Quinoa, rinsed well
1/2 cup Water
A Sprinkle of Garlic Salt
1/2 tsp. Onion Flakes
1 Small Roma Tomato, diced
1/4 Avocado, cut into chunks
3 Tbsp. Shredded Mozzarella Cheese
1 Tbsp. Grated Parmesan or Romano
Fresh Ground Pepper
Drizzle of Balsamic Vinegar

In a small saucepan, combine the rinsed quinoa, water, garlic salt, and onion flake. Bring to a boil. Reduce heat to low, and let simmer for 10-15 minutes, or until the quinoa is translucent and soft, and the water is absorbed.

Stir in diced tomatoes. Transfer to your bowl or plate of choice. Add the cheeses and avocado, and top with fresh ground pepper and a drizzle of balsamic vinegar.

Ta-da!! It's that easy...

**Quinoa is the only plant-based complete protein, or so I've heard...

(Note: Quinoa is much like rice... always use 1 part quinoa to 2 parts liquid ratio. And always make sure it's rinsed well first. I don't know why. That's just part of the "quinoa cooking rules".)

Overnight Oatmeal!

Mornings always come too soon in our house. Especially during the school year.

I always make sure my kids eat, but I don't always eat myself, and therefore become grumpy and easily irritated.

I'm like a walking Snickers commercial when I don't eat a good breakfast.

This make-ahead oatmeal is yummy and filling, and with the added fruit and yogurt, it's pretty darn healthy too! And it's ready pretty much as soon as you get up!

I like it cold, but it would be good heated as well. And really, the toppings are endless...
Peanut (or Sun, or almond, or cashew... or COOKIE) butter and jelly, Nutella, dried fruit, fresh fruit, chocolate chips, nuts, wheat germ or ground flax seed... do with it as you please!

Overnight Refrigerator Oatmeal

3/4 C. Old Fashioned Oats (not quick oats... they'll get too mushy)

1 Tbsp Agave Syrup (or Real Maple Syrup, or 2 Tbsp. Brown Sugar... or no sweetener if you aren't a fan of sweets. Whatevs.)

3/4 C. Milk (I use nonfat, but sub any kind you use, or water even, but milk makes it more rich and creamy)

A Sprinkle of Cinnamon (Optional)

After the oatmeal is ready...
1/2 C. Yogurt of your choice (optional)
Toppings of your choice. I used fresh mango, raspberries and blackberries.


In a container with a lid, combine the oats and the agave. Pour the milk over it so the oats are covered. Cover with the lid, and put in the fridge.

Go to bed. Sleep.

Get up.

In the morning, take it out.

(*If you want it hot, heat it now, before you put toppings on it. You know your microwave better than I do, so you can decide how long you need to heat it, but my guess is about a minute.)

Top with the yogurt, and whatever other toppings you like.

Eat.

Enjoy.

Yum.

Super Easy And Oh So Yummy Granola Bars

I may be alone here in saying that I can't stand those Quaker Chewy Granola Bars.

Seriously.

They're like my least favorite snack food. Possibly ever.

I know. I'm weird like that.

I've seen a lot of home made versions of granola bars, but they all seem to call for tons of oil, and I've been trying to find something a little healthier, or at least without so much added fat, without sacrificing the yummy, part chewy, part crunchy  texture, and of course the flavor.

So, of course, I made up my own.

This recipe makes a lot of granola bars... at least 24 good sized bars, which could actually be cut in half and still be super satisfying.

You can also control the "add ins" yourself, subbing Sunflower Seed Butter for the Peanut Butter if your kids have allergies, Brown Rice Syrup for the honey, different kinds of dried fruit, white chocolate... the list could go on forever!

Homemade Granola Bars
6 cups Rolled Oats
1 cup Raw Sliced Almonds (I toasted mine in a skillet with a sprinkle of cinnamon and nutmeg)
1 cup (packed) Sweetened Coconut
1 cup Peanut Butter, melted
1 1/2 cups Honey
1/4 cup Maple Syrup
1 cup Semi Sweet Chocolate Chips
1 cup Milk Chocolate Chips
1 Tbsp Vegetable Oil (for the cookie sheet)

Preheat the oven to 325.

In a large mixing bowl, combine the oats, almonds and coconut. Add the peanut butter, honey, and maple syrup, and stir. (I use my hands to stir. They just really get everything combined better than a plain ol' spoon does.)

Now add in the chocolate chips, and stir some more.

It's good like this, in it's raw state, but I like the crunchy nuttiness cooking the bars adds.

Use the veggie oil to grease a cookie sheet with sides or sheet pan. I like to use my Large Bar Pan from Pampered Chef since it just makes everything bake so nice and evenly, but a metal one would work fine too.

Evenly spread the granola bar mixture in he pan, and bake for 25-30 minutes, or until it's lightly golden brown on top.

While it's still hot, use a pizza cutter or a sharp knife to cut the granola into bars. Like I said this makes at least 24 bars, but it could easily make 48.

And PS... they're REALLY good when they're warm, since the chocolate gets all gooey and delicious. Mmm....