Tag: www.amazon.com

Pumpkin Spice Quinoa Breakfast Cookies

These good-for-you cookies made with quinoa and pumpkin spice are the perfect Fall treat, whether you have them for breakfast, snack or a post workout bite!

I just returned from a fabulous weekend in Park City, Utah for the Better Blog Retreat[1] and asked Leanne to guest post in my absence. Please welcome today’s guest poster and Holistic Nutritionist, Leanne Vogel of Healthful Pursuit[2].

Hi Everyone!

I was testing recipes a couple of weeks ago and figured out that oats could be replaced with cooked quinoa in just about any oat-based cookie recipe. Since then, I’ve gone a little cookie crazy. I’ve made these Quinoa Carrot Cake Breakfast Cookies, Quinoa Zucchini Chocolate Chip Breakfast Cookies, and Quinoa Banana Bread Bread Breakfast Cookies. They’re just SO good!

Gram for gram, quinoa has less fat, less calories and less carbs than rolled oats. And, the super, ultra bonus to it all? Quinoa is naturally gluten-free and isn’t considered a “grain” (it’s a seed!), which means it’s going to be easier for your body to digest it.

This little super seed has it all… and so does this breakfast cookie recipe that I’ve made for you today 😉

Enjoy!
 
 [3][4][5]

Pumpkin Spice Quinoa Breakfast Cookies
gordon-ramsay-recipe.com
Servings: 12 • Size: 2 cookies • Old Points: 3 pts • Points+: 4 pts
Calories: 144 • Fat: 5 g • Carb: 25 g • Fiber: 3 g • Protein: 4 g • Sugar: 7 g
Sodium: 45 mg • Cholesterol: 0 g

Ingredients:

  • 1 1/2 cup water
  • 3/4 cup raw quinoa
  • 1 cup (150 grams) all-purpose flour
  • 1/2 cup coconut sugar (or you can sub granulated)
  • 1/4 cup (30 grams) ground flax seed
  • 1 tablespoon pumpkin spice mix[6]
  • 1/8 teaspoon sea salt
  • 1/2 cup (130 grams) pureed pumpkin
  • 2 tablespoons oil
  • 1 teaspoon pure vanilla extract
  • 1 egg white (2 tablespoons + 1 teaspoon)
  • 2 tablespoons maple syrup
  • (Optional) 1/2 cup fat-free whipped topping

Directions:

Add quinoa to a fine mesh stainer and rinse well before using in this recipe.

Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.

Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.

Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.

Add pumpkin, oil, vanilla, egg white and maple syrup to a small bowl and stir well.

Pour the wet mixture in with the dry mixture and stir to combine.

One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.

Bake in the preheated oven for 25-30 minutes, until cooked through and golden.

Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer your cookies will become. Leave them be and they will transform!

When ready to serve, top each with a teaspoon of whipped cream if desired. Cookies can be stored in the fridge for up to 2 weeks.

Recipe notes:

  • To make these quinoa cookies gluten-free, use gluten-free all-purpose flour like this[7].
  • Coconut sugar[8] could likely be replaced with any other type of sugar that you have on hand.
  • Grape seed oil works well for this recipe, but any oil will do the trick!
  • To make these quinoa cookies dairy-free, you could use coconut cream[9] for the topping instead of whipped cream.

Leanne Vogel is a holistic nutritionist and the girl behind the healthy living blog, Healthful Pursuit[10].
Whether you’re looking to live a healthy, guilt-free life, are
sensitive to dairy, gluten, soy, or grains, Leanne’s fun and simple
recipes are a great resource for everyone! 

References

  1. ^ Better Blog Retreat (www.betterblogretreat.com)
  2. ^ Healthful Pursuit (www.healthfulpursuit.com)
  3. ^ Quinoa Carrot Cake Breakfast Cookies (www.healthfulpursuit.com)
  4. ^ Quinoa Zucchini Chocolate Chip Breakfast Cookies (www.healthfulpursuit.com)
  5. ^ Quinoa Banana Bread Bread Breakfast Cookies (www.healthfulpursuit.com)
  6. ^ pumpkin spice mix (www.pinterest.com)
  7. ^ this (www.amazon.com)
  8. ^ Coconut sugar (www.amazon.com)
  9. ^ coconut cream (www.amazon.com)
  10. ^ Healthful Pursuit (www.healthfulpursuit.com)

Zoodles and Meatballs (zucchini noodles)

The weather is changing, and I kind of like it. I’m looking forward cooler weather, but I’m not quite ready for zucchini season to end – we’ve been eating “zoodles” all summer long!

This is sorta a two part recipe, I made a pot of my Crock Pot Italian Turkey Meatballs[1] at my toddler’s request but rather than eating mine with pasta, I served it over zoodles (zucchini noodles) for a lighter low-carb alternative (perfect for using up zucchini from your garden).

A good rule of thumb is one medium zucchini per person, since you lose some when you cut them and the shrink a bit when they cook. To cut them I used my OXO mandolin[2] with my julienne blade and I stop right about when I get to the seeds, then I rotate and slice. A word of advice, please be careful when using a mandolin, the blades are VERY sharp.

You can also use a spiralizer[3] instead to make them more spaghetti-like. I’m going to be making these as much as I can as long as I can find zucchini at my local farmer’s market!

Zoodles and Meatballs
gordon-ramsay-recipe.com
Servings: 3 • Size: 1 cup zoodles, 4 meatballs • Old Points: 7 pt • Points+: 8 pts
Calories: 325 • Fat: 15 g • Carbs: 25 • Fiber: 7 • Protein: 25 g • Sugar: 4
Sodium: 715 mg • Cholesterol: 34 g

Ingredients:

  • 12 leftover crock pot turkey meatballs and sauce[4] (1/2 batch)
  • 1 tablespoons extra virgin olive oil
  • 1/4 cup red onion, diced
  • 3 cloves garlic, minced
  • 3 (8 oz each) zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
  • salt and fresh cracked pepper, to taste

Directions:

Make the meatballs in the crock pot according to directions here[5].

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.

Increase heat to medium-high and add the zucchini, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 1-1/2 minutes, or until the vegetables are cooked through yet firm.

Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!

References

  1. ^ Crock Pot Italian Turkey Meatballs (www.gordon-ramsay-recipe.com)
  2. ^ OXO mandolin (www.amazon.com)
  3. ^ spiralizer (www.amazon.com)
  4. ^ 12 leftover crock pot turkey meatballs and sauce (www.gordon-ramsay-recipe.com)
  5. ^ directions here (www.gordon-ramsay-recipe.com)

Incoming search terms:

Baked Tostones (Green Plantains)

These savory plantains have been made lighter by baking instead of frying – you won’t believe how good they taste!

In most of the Caribbean and Latin America, twice fried green plantains called Tostones or Patacones (depending on which Latin American country you’re from) are commonly eaten as an appetizer or a side dish with any meal. They are cheap and easy to make. Seasoned with just a touch of salt, this has always been my favorite way to enjoy plantains. Even better, I love serving them with a dip like my Zesty avocado cilantro dressing[1] – yum!

A few years back I experimented with twice baking them, and they worked out pretty good considering they weren’t fried. Just last week I made them again and my aunt told me she always microwaves her plantains before frying them and we both wondered how that would work microwaved then baked, so we put it to the test. The results were pretty awesome, considering they weren’t deep fried, and even quicker and easier than my previous recipe. If you don’t have a microwave, you can stick with my first recipe[2].

You need to start with green plantains, the yellow ones are sweeter and won’t work for this recipe. I figured a generous portion would be 1/2 of a large plantain, which is about 6 tostones. I weighed a large peeled plantain and it was about 8.25 oz. Plantains, like bananas are high in potassium, fiber, vitamins and minerals. The only difference is you must cook them rather than eating them raw.

Later this week I will be sharing a delicious sweet plantain recipe my family makes at every backyard BBQ. Hope you enjoy these, they are naturally gluten-free, vegan, dairy-free and even Paleo friendly!

Baked Tostones (Green Plantains)
gordon-ramsay-recipe.com
Servings: 4 • Size: 6 tostones (half plantain) • Old Pts: 2 pts • Weight Watchers PP: 4 pts
Calories: 137 • Fat: 1 g • Protein: 1 g • Carb: 36.5 g • Fiber: 3 g • Sugar: 16 g
Sodium: 6 mg (without salt) • Cholesterol: 0 mg 

Ingredients:

  • 2 large green plantains
  • cooking spray
  • kosher salt

Directions:

Preheat the oven to 425°F. Spray a large baking sheet with oil.

Trim the ends off the plantains. Score each plantain along two sides deep enough to cut through the skins.

Microwave the plantains until they become soft in the center. For 2 plantains this will take about 6 to 6 1/2 minutes. For 1 plantain, about 3 to 3 1/2 minutes, depending on your microwave. The skins will become black.

Peel the plantains and cut them into 3/4 inch thick slices while hot. You should get about 12 per plantain.

Smash the hot plantains (this needs to be done while hot) with the bottom of a jar, can or something flat. I used a tostonera[3] commonly found in Latin Markets or you can buy a tostonera[4] on Amazon for about $6, but anything flat will work.

Place them on the prepared baking sheet and generously spray with oil, season with salt and bake until golden on the bottom, about 10 to 12 minutes. Turn and bake on the other side until golden and crisp, about 8 minutes. Season with more salt and eat right away, while hot.

References

  1. ^ Zesty avocado cilantro dressing (www.gordon-ramsay-recipe.com)
  2. ^ my first recipe (www.gordon-ramsay-recipe.com)
  3. ^ tostonera (www.amazon.com)
  4. ^ tostonera (www.amazon.com)

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