Recipe: Apple Pie Breakfast Quinoa

Up until now, I’ve only been sharing recipes that I’ve tested out with the intention of posting as tried-and-true original and rigid recipes. However, I realize my favorite meals and recipes are those that I throw together, especially when it comes to my variations on go-to staples. They’re easy and and delicious and definitely worth sharing with all of you looking for a quick meal that will fill you up and nourish your body.

With that in mind, it only makes sense to share my new favorite breakfast with you:

Apple Pie Breakfast Quinoa:

(serves 2)

2 teaspoons coconut oil or non-dairy butter, such as Earth Balance
2 cup cooked quinoa
2 small apples, finely chopped
4-5 medjool dates, finely chopped
1/4 cup almonds or walnuts, finely chopped
1/2 cup coconut milk
1-2 teaspoons cinnamon
1 pinch of nutmeg
1 pinch salt
1 teaspoon vanilla extract

*Toppings: shredded coconut, almond butter, chopped banana and/or your favorite granola.

Over medium heat, add walnuts or almonds to a small frying pan. Stirring frequently, toast nuts until they become fragrant, about 5 minutes. Set aside.

In a medium saucepan, add non-dairy margarine or oil. Once it’s completely melted, toss in quinoa and mix together until quinoa is coated. Simmer for about 3-5 minutes. Add chopped apples, coconut milk and dates and allow to cook on medium-low heat for 2-3 minutes.

Add in cinnamon, nutmeg, salt and vanilla extract. Stir together and continue to cook for an additional 1-2 minutes.

Removed pan from heat. Add in toasted nuts and desired toppings. Serve immediately.

This recipe gets me so excited for fall, especially with that hint of nutmeg spice thrown in for good measure. Warm, hearty and healthy – sweater weather is just around the corner and I couldn’t be happier.

Hope you all have a great weekend!

No-bake Chocolate Cherry Dessert

You guys. It’s hot.

I don’t know if I’ve become a mega-wuss since moving to the Pacific Northwest from the Great Midwest, but I no longer enjoy the heat. Over 80 degrees? Totally unnecessary. Who can function in this ridiculousness? Not me.

So when my sweet tooth kicked in yesterday afternoon, I knew there was no way I was turning on my oven. After all, these PNW folks don’t believe in air conditioning. Sooooo….no-bake it was!

*As an added bonus, this recipe is full of good fats, carbs and protein so it can also serve as a great snack on-the-go to fuel you during hikes or as a pre or post-workout treat.

 

For The Base

1 cup dates, soaked (at least 30 minutes) and pitted

1/2 cup almonds

1/2 cup cashews

1/2 cup cherries, pitted and chopped

1/4 cup rolled oats

1/4 cup carob powder

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

 

Toppings

1/3 cup cherries, pitted and chopped

1 tablespoon sliced almonds

1 tablespoon flaked or shredded coconut

 In a food processor, add all ingredients except for the cherries. Blend until you have a sticky batter. Once mix is fully processed, add cherries and pulse until just combined. You will want the cherries to be in pieces but not fully blended so don’t overdo it. 

Spread batter evenly into a 9-inch pie dish. You may want to wet your hands so that the batter doesn’t stick to you or a spatula.

Top with the rest of the cherries, flaked coconut and sliced almonds. 

Allow to chill in the freezer for 30-60 minutes.

 

 Chocolate Drizzle:

1 tablespoon coconut oil

1 tablespoon carob powder

1/4 teaspoon cinnamon

Remove cake from freezer. Add ingredients to a small saucepan. Over medium-low heat, mix until coconut oil is melted and ingredients are combined.

With a spoon, immediately drizzle sauce over your pie. Don’t worry about it being perfect – just make sure you get a little drizzle over the entire surface. 

Freeze for at least one hour before serving. This will allow the drizzle to harden, giving it a crunchy texture. 

 

Are you guys enjoying the heat? Or do you prefer the milder temps like me? What are your favorite cool-down treats to make at home?

Quickie Eats: My Favorite Recovery Smoothie

When it comes to food, I’m a big fan of variety. However, I’ve kind of hit my sweet spot with my post-workout smoothie. It’s filling, energizing and keeps me full until lunch. Obviously you can make smoothies a million different ways but I thought’d I’d share my favorite recipe right now. It’s super easy and keeps me going after a really tough workout.

Recovery Smoothie:

1 scoop protein powder ( I use pea protein or Vega)

1 cup spinach or kale

1 frozen banana

1/2-1 cup coconut water (depending on your preferred consistency)

1 teaspoon maca powder

1/2 tablespoon chia seeds

Directions:

Add everything but the banana into a blender and blend until smooth. If you want a thicker consistency, add less coconut water or a little at a time. Add your frozen banana and blend again until mixture because creamy, like soft serve ice cream. Serve immediately. 

Optional toppings: hemp seeds, chopped fruit, cacao nibs, chopped nuts 

 

*Note: I always add greens to a smoothie, no matter what. I can never taste them so I figure why not? If you’d prefer not to add them, that’s ok too. 

 *When I’m feeling fancy, I like to put my smoothie in a bowl and eat it like ice cream. The frozen banana will make it really creamy, so top it with you favorite seasonal fruit, nuts and seeds for an extra special treat.

 

So that’s it for today – short and sweet on this beautiful Monday afternoon. Hope you’re all having a great start to your week and let me know if you try my quick little recipe!