Cocoa-nut Quinoa Bites
Delicious and easy-to-make, no-bake, Cocoa-nut Quinoa Bites! They even have peanut butter in them. ;)
Find this recipe at Vegan Yack Attack!
Holy crap, I love quinoa, but never even considered it like this!
This is a reblog, looks like a healthier dessert option. I’ll try with Greek yogurt.
beautifulpicturesofhealthyfood:
Almond-Honey Granola Cups With Yogurt and Berries. Click HERE for recipe
(via mayelima)
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Finished Indian inspired meal for the night. All the recipes listed individually below.
I’m officially stuffed. Goodnight.
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Cottage cheese enchiladas!
These are a great vegetarian protein alternative. Instead of merely cheese, some nonfat cottage cheese will add a substantial amount of protein.
What you need…
1 large container nonfat cottage cheese
2 cups shredded cheese, I chose cheddar/Monterey jack blend
12-15 corn tortillas
1 large container enchilada sauce(I prefer red)
Crumpled cotija and chopped cilantro to top
How to make…
Mix cottage cheese and shredded cheese in a large bowl.
Warm up tortillas(I prefer using the stove).
Place spoonful of cheese mixture in tortilla and roll up, then place in baking pan.
Cover with foil and bake on 350 for about 15-20 minutes.
Serve warm, sprinkle cotija, cilantro, and anything else on the top(like jalapeños).
They’ll notoriously fall apart a bit, but that’s ok!
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Nopales con papas y frijoles negros!
Dice three red potatoes and cook in 1 tbsp olive oil on medium high for 10 minutes. Stir consistently to prevent burning so all potatoes have goldfish brown sides.
Add diced 1/2 white onion.
Rinse half jar nopales in cool water then dice. Add after white onion.
Add 1/2 can of rinsed black beans.
Cook for another 5-7 minutes until potatoes are tender.
Serve on fresh warm corn tortillas with cilantro and crumbled cotija.
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Mission Chinese!
After reading about how phenomenal Mission Chinese is, I decided to adventure there with a friend. Thinking is find a plethora of amazing veg options, I was pretty disappointed.
With only three veg dish options, I tried two, and wasn’t impressed by either. Bummer.
Started with Beijing vinegar peanuts. Peanuts in a balsamic vinegar with the largest pickled garlic cloves possible…not awesome.
Thrice cooked bacon, sans the bacon…tofu skin, rice “cakes”, too many scallions, and bitter melon.
Wild pepper leaves, pressed tofu, pumpkin, and excessively salty broth.
Came home to make a healthier, better wild rice and tofu stir fry.
Like Public Enemy said…Don’t believe they hype!
Lunch! Had a bag of panini bread and some ideas….
For myself, I wanted to try out this vegetarian bbq “pork”. Sauteed the “pork” with onions, mushrooms and finely chopped spinach. Broiled the panini bread with colby jack and added some bbq sauce with diced jalepenos for kick.
For little guy, he wanted pasta and also a sandwich. He was torn on the decision so I combined them. A pasta panini. Leftover penne pasta with a nice simple red sauce combined with finely chopped broccoli and vegetarian Italian style “sausage”. Added to a broiled panini bread with three cheeses.
Powerhouse muffins!
This has become my new favorite staple snack in the last several months. Delicious, healthy, and well balanced. Enjoy!
1 cup whole wheat flour
1 cup almond meal
1 banana
1 cup frozen blueberries
1 cup shredded zucchini
2 tbsp flax meal
2 scoops choc whey protein powder
1/3 cup water
1 whole egg
1 cup liquid egg whites
1 cup stevia(splenda works too)
1 tbsp of cocoa powder
1/2 tsp of baking soda
* zucchini is meant for adding moisture, if you don’t want it, you could add half a cup of applesauce to assist with moisture, but it’ll add a bit more sugar.*
Mix all together in bowl then:
-Pour into a baking pan about 2 inches thick.
-Pour into a mini muffin tray or a regular muffin tray.
-Bake at 350 for like 20-30 min.
Make about 12-14 regular size muffins or 48-50 mini muffins or 2 bread loafs. Throw into a ziploc and refrigerate til you’re ready to eat one.
Calorie breakdown per 1 muffin/4 mini muffins/1 slice of bread.
140 cal, 9g net carbs, 3g fiber, 10g protein, 6g fat
