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Tag: Gluten-Free

Quinoa and Brown Rice stuffed Mushrooms 

Quinoa and mushrooms are two of my favorite ingredients to work with in the kitchen. Quinoa stuffed mushrooms make the perfect combination of two kitchen powerhouses. They are both so versatile and a play well with other ingredients.

Quinoa stuffed mushrooms make the perfect combination of two kitchen powerhouses. They are both… Click To Tweet

 


Quinoa is a nutrient dense small grain. Each little grain is packed with protein, healthy fats, vitamin E, and calcium, offering bone health, cancer prevention, and many other benefits.

Quinoa is a nutrient dense small grain. Each little grain is packed with protein, healthy fats,… Click To Tweet

Mushroom contain compounds that boost the immune system, helps fight against cancers, combats infections, and protects against auto-immune diseases like lupus and arthritis.

Mushroom contain compounds that boost the immune system, helps fight against cancers, combats… Click To Tweet

Ingredients
2 cups quinoa prepared according to directions

1 cup brown rice prepared according to directions

1 onion diced and sautéed

1 bell pepper diced and sautéed.

1 cup Parmesan cheese grated

1/4 cup parsley chopped.

10-12 mushroom or 4 portobello

Directions

Prepare quinoa, brown rice, onions and bell peppers.

Mix together and add Parmesan cheese and parsley.

Rinse mushrooms and pat dry.

Place mushrooms cap-side up on an oiled pan.

Spoon quinoa mixture into mushroom caps and press lightly.

Bake at 350 degrees Fahrenheit for 20 minutes.

Increase to 400 degrees Fahrenheit for an additional 5 minutes.

Enjoy.

 

5.0 from 3 reviews
Quinoa & Brown Rice stuffed Mushrooms
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 13
 
Easy and delicious Meatless Monday meal or perfect party appetizer.
Ingredients
  • 2 cups quinoa prepared according to directions
  • 1 cup brown rice prepared according to directions
  • 1 onion diced and sautéed
  • 1 bell pepper diced and sautéed.
  • 1 cup Parmesan cheese grated
  • ¼ cup parsley chopped.
  • 10-12 mushroom or 4 portobello
Instructions
  1. Prepare quinoa, brown rice, onions and bell peppers.
  2. Mix together and add Parmesan cheese and parsley.
  3. Rinse mushrooms and pat dry.
  4. Place mushrooms cap side up on an oiled pan.
  5. Spoon quinoa mixture into mushroom caps and press lightly.
  6. Bake at 350 degrees Fahrenheit for 20 minutes.
  7. Increase to 400 degree Fahrenheit for an additional 5 minutes.

Cucumber Date Salad

I enjoy eating cucumbers. I love the refreshing crunch every time I bite into one. They have become one of my favorite snacks. I also like Medjool dates.  I could just eat them with nuts and a glass of San Pelligrino. Perfection.  This salad is a combination of all the above because I served it with a glass of San Pelligrino and a slice of lemon. 😉

Ingredients

2 English cucumbers


1 red bell pepper diced

1/2 onion diced

4 Medjool dates diced


Vinaigrette 
2 tablespoon mustard

1 tsp pepper

1/4 tsp salt

Juice 1/2 lemon

1 tbsp olive oil

Ingredients: 
Slice cucumbers and then cut into fours.

Add bell pepper, onion and dates. Toss together till mixed.

Whisk together vinaigrette ingredient and mix into the salad.

Serve immediately or place in airtight container and enjoy the next day.

 

Cucumber Date Salad
Author: 
Recipe type: Salad
 
A quick and easy Cucumber Salad with a touch of sweetness.
Ingredients
  • 2 English cucumbers
  • 1 red bell pepper diced
  • ½ onion diced
  • 4 Medjool dates diced
  • Vinaigrette
  • 2 tablespoon mustard
  • 1 tsp pepper
  • ¼ tsp salt
  • Juice ½ lemon
Instructions
  1. tbsp olive oil
  2. Slice cucumbers and then cut into fours.
  3. Add bell pepper and onions. Toss together till mixed.
  4. Whisk together vinaigrette ingredient and mix into the salad.
  5. Add diced dates.
  6. Serve immediately
  7. If not serving immediately. Store salad in an airtight container. Add dates when ready to serve.

Sriracha Pumpkin Quinoa Sliders

Last Friday my kids school had a Trunk n Treat festival, and I could not get dinner ready fast enough for them to get out of here and play with their classmates. Fridays are the days I will raid the fridge and see what can be “repurposed”. These sliders were born from this clean out.

I featured Sriracha Pumpkin Hummus for the Pumpkins and Pinterest series. True to form, I made a double batch and froze one. I pulled it out a couple days ago and had a bit left in the fridge. I grabbed the hummus; some leftover quinoa, eggs and coconut flour; out of that the quinoa pumpkin sliders were born.

Sriracha Pumpkin Sliders


2 cups quinoa (prepared according to package directions)
1 cup sriracha pumpkin hummus
4 eggs
1/2 cup coconut flour
Salt and pepper to taste.

Heat griddle on medium heat
Combine first three ingredients and mix well
Slowly add in coconut flour and mix till smooth.
Let mixture sit for five minutes to thicken a bit.

Using a 1/4 cup cookie scoop out mixture and place on griddle.
Use a damp spatula to flatten slider
Cook on medium for 3 minutes each side

We initially ate the sliders plain and dipped them in the Chick Fil A Polynesian sauce. Yeah, we will just put that in the 20 percent category.
We had the sliders again and served them with a cranberry spinach salad dressed with an apple cider vinegar and honey vinaigrette.

 

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Pumpkin Quinoa Slider
Author: 
Recipe type: Dinner
Serves: 24
 
This quick and easy protein and fiber packed slider will satisfy the whole family.
Ingredients
  • 2 cups quinoa (prepared according to package directions
  • 1 cup sriracha pumpkin hummus
  • 4 eggs
  • ½ cup coconut flour
  • Salt and pepper to taste.
Instructions
  1. Heat griddle on medium heat
  2. Combine first three ingredients and mix well
  3. Slowly add in coconut flour and mix till smooth.
  4. Let mixture sit for five minutes to thicken a bit.
  5. Using a ¼ cup cookie scoop out mixture and place on griddle.
  6. Use a damp spatula to flatten slider
  7. Cook on medium for 3 minutes each side

Top 10 Meatless Meals

In light of the recent research study from WHO (World Health Organization) which classified the consumption of red meat and processed meats as a possible carcinogens (cancer causing), I wanted to round up some flavorful, easy to prepare meals that can give you a good amount of protein as well.

The key here is to be balanced and choose lean meats, poultry, and fish, as well as plant sources such as beans, legumes, nuts and seeds. Eating processed meats such as ham, bacon and hot dogs that are usually very high in saturated fat and sodium should be consumed in moderation.

 


My Top Ten Meatless Meals

1. Quinoa Sliders
2. Crockpot Shredded Chicken Tacos
3. Grilled Veggie and Hummus Wraps
4. Massaged Kale and Pumpkin Salad IMG_0454.JPG
5. Crustless Quiche
6. Cauliflower Pizza
7. Black bean Burgers
8. Pumpkin Soup
9. Quinoa Stuffed Sweet Peppers with Mushroom
10. Sweet Potato Waffles with Eggs

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The biggest thing is not to freak out. We all are still learning about how food affects our overall health. Again, the key is to find a balance. My family aims for the 80/20 rule. 80 percent of the time we eat whole foods concentrating on fruits and vegetables. There is that 20 percent of the time I may feel like throwing together an indulgent treat or meal. The Mediterranean diet is a great way to experience a plant focused eating structure offering a variety of foods. Find what works for you and your family and work together to make healthier choices step by step.
How do you ensure you are making the best food choices for you and your family?
Are you open to trying new recipes that offer more nutrient dense options?

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