Red Quinoa Porridge

Yields 1 serving

Nutrition Information:  101 calories, 12g carbs, 5g fat, 3g protein, 0mg Cholesterol, 10mg Sodium, 0g sugar, 3g fiber

Ooops!  I've had this post for over two months and totally forgot to post it - haha! I swear I am not a hoarder.

My close friends know that I LOVE LOVE LOVE porridge and yes, it might be an addiction.  It's warming, nutritious, delicious, filling (in a good way).  The other day, a friend of mine said, "I like food that makes me feel good".  At first, most people would say, "duh".  But - think about it...  I LOVE ice cream and frosting and burritos and and and well cabbage chocolate, but I never feel good after eating it.  I feel yucky.  Those foods don't give me energy, which is the main purpose of food - is it not...?

Haha - sorry for the rant.  Anyways, I hope you enjoy this yummy meal too!  I like to eat it for lunch, but breakfast would work too :).  Also, depending on the spices and ingredients you add - you could quickly turn this into a savory dish.  Cumin, chicken, and green beans...?  Have fun my lovelies!

Ingredients:

• 1 teaspoon Nutiva Organic Chia Seeds
• ½ teaspoon Organic Extra Virgin Coconut Oil
• ¼ teaspoon Bob’s Red Mill Flax Seed
• 2 tablespoons Raw Red Quinoa
• 1 cup water
• Cinnamon
• Almond and/or vanilla extract 
• (pictured with 1/4 cup Fage 0% yogurt - add 33 calories)

Directions:

1. Soak all ingredients overnight (if you can).  If you can’t, that’s fine – you will just need to cook it longer.
2. In a pot, bring water up to a boil.  Turn stove down and let ingredients simmer until your porridge has reached your desired consistency.  I like mine wetter than traditional quinoa.
3. Add fruit, yogurt, or whatever goodies you enjoy!

Pumpkin Quinoa Date Muffins

Yields 12 muffins, depending on how much dough you nibble.

Nutrition Information:  164 calories, 22g carbs, 5g fat, 3g protein, 28mg Cholesterol, 16mg Sodium, 17g sugar, 1g fiber

 Ingredients:

• ¼ cup butter
• ¼ cup almond milk
• ¾ cups pumpkin puree
• 1 tablespoon maple syrup
• ½ cup brown sugar
• 1 egg
• ½ teaspoon ginger
• 1 teaspoon cinnamon
• Vanilla Extract
• ¼ teaspoon nutmeg
• Pumpkin pie spice
• 1 cup cooked quinoa
• 5 Mejool dates (chop)
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt (if you want)
• 1 cup flour
• 1 teaspoon white sugar (save for topping)

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, mix butter, milk pumpkin puree, maple syrup, brown sugar, egg, spices, chopped dates and vanilla extract until smooth.
3. Add quinoa and stir until incorporated.
4. Add dry ingredients: baking soda, baking powder, salt, and flour.  Stir until just mixed.
5. Sprinkle 1 teaspoon white sugar and as much cinnamon as you would like over the top of the muffins.
6. Bake muffins for roughly 15-20 minutes, until toothpick comes out clean.

Pumpkin Quinoa Cookies

If you enjoy a deliciously moist cookie, these Pumpkin Quinoa Cookies will be your new best friend.

Yields roughly 42 cookies, depending on how much dough you nibble.

Nutrition Information: 97 calories, 13g carbs, 5g fat, 1 gram protein, 11mg Cholesterol, 21mg Sodium, 8g sugar, 0g fiber

Ingredients:

• ½ cup butter
• 2 tablespoons coconut oil
• ¾ cups pumpkin puree
• 1 cup white sugar
• 1 egg
• ½ teaspoon ginger
• 1 teaspoon cinnamon
• Vanilla Extract
• ¼ teaspoon nutmeg
• pumpkin pie spice
• 1 ¾ cups cooked quinoa
• 1 cup white chocolate chips
• 3 tablespoons oat bran
• ½ teaspoon baking soda
• 1 ½ cups flour

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, mix butter, coconut oil, pumpkin puree, sugar, egg, spices, and vanilla extract until smooth.
3. Add quinoa and white chocolate chips, stir until incorporated.
4. Add dry ingredients; oat bran, baking soda, and flour. Stir until just mixed.
5. Refrigerate dough for about 2 hours (this step is not required).
6. Bake cookies for roughly 13 minutes.