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Category: Make ahead

  • No Bake Blueberry Lemon Cheesecake Bites

    No Bake Blueberry Lemon Cheesecake Bites

    No Bake Blueberry Lemon Cheesecake Bites cover page

    I LOVE desserts. I love them SO much that I sometimes I wonder if I was born with 32 sweet tooths instead of just one. Okay, bad dad joke- I couldn’t help myself! Anyways, you know what I love just as much as dessert? Making healthy food taste just. like. dessert. You read that right- healthy food. Meaning nuts, fruits, spices, no sugar. You get the gist. 

    No Bake Blueberry Lemon Cheesecake Bites

    Besides the fact that its for my favorite meal, there are a number of reasons why I love this recipe. I’ll give you my top three:

    • Healthy to the core- Made with raw, wholesome ingredients like cashews and dates, that actually help with the refuel and recovery process. 
    • NO BAKING- less mess to clean and no risk of burning these delicious treats. This also means no more excuses for those of you who “don’t know how to cook” 🙂 
    • Prep time takes all of about 10 minutes- As long as you can remember to soak your cashews, you can whip a batch together after your morning workout with minimal effort. Don’t worry if you forgot to soak your cashews. You can hack this by boiling them on low heat for about 15 minutes. 

    No Bake Blueberry Lemon Cheesecake Bites3

    Okay I lied, I’m giving you my top four. My absolute favorite thing about this recipe is how fresh all of the ingredients taste. There is just something about the combination of fresh blueberries, juice from a real lemon, and fresh mint leaves that has the power to fill any void imaginable!

    The process to “no bake” these is simple. I prefer to take a blend-blend-freeze approach.

    No Bake Blueberry Lemon Cheesecake Bites

    Step 1: combine ingredients for your crust (the bottom layer) in a food processor or high powered blender. When combined pack tightly into the bottoms of a lined muffin tin. 

    Step 2: combine ingredients for your filling (top layer) in a food processor or high powered blender. When combined, spoon mixture into muffin pans and top with fresh blueberries. 

    Step 3: place muffin pan in the freezer for about four or so hours until “cheesecakes” are frozen. Once these babies are nice and solid, remove them from the freezer and transfer to an airtight, freezer safe container for safe keeping. This will help prevent freezer burn. 

    No Bake Blueberry Lemon Cheesecake Bites

    When you’re ready to enjoy, I suggest placing them on the counter to thaw for a few minutes before digging in. This will help make sure you’re able to bite through them and will really help the flavors stand out! 

    No Bake Blueberry Lemon Cheesecake Bites

    Bon Appetite! 

    No Bake Blueberry Lemon Cheesecake Bites

    No Bake Blueberry Lemon Cheesecake Bites
    Yields 12
    A perfect guilt free dessert, these No Bake Lemon Blueberry Cheesecake Bars are refreshing & full of flavor! They’re so delicious that no one will ever guess they’re made of mainly fruits and nuts.
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    Crust (bottom layer)
    1. • 1/2 cup raw hazelnuts
    2. • 1/2 cup raw pecans
    3. • 1/2 cup raw almond slivers
    4. • 4 dates, de-pitted
    5. • 1 TBS cinnamon
    6. • 1/2 TBS nutmeg
    7. • 1/2 TBS raw honey
    8. • 1/3 cup virgin coconut oil
    9. • Dash of sea salt
    Filling (top layer)
    1. • 1 cup fresh blueberries
    2. • 1 cup raw cashews, soaked in water overnight (or at least three hours) and drained
    3. • 5 dates, de-pitted
    4. • Handful of fresh mint leaves
    5. • 2 TSP fresh lemon juice
    6. • 1/2 cup full-fat coconut milk
    7. • 1 tsp vanilla extract
    Instructions
    1. • Soak cashews overnight or for at least 3 hours. Drain water.
    2. • Make crust (bottom layer) by combining hazelnuts, pecans, almond slivers, dates, cinnamon, nutmeg, honey, coconut oil, and sea salt in food processor or high powered blender. Pulse and blend until all ingredients are completely combined.
    3. • Scoop crust into lined muffin pan tins and pack tightly.
    4. • Make filling (top layer) by combining blueberries, soaked and drained cashews, dates, mint leaves, lemon juice, coconut milk and vanilla extract in food processor or high powered blender. Blend until all ingredients are completely combined.
    5. • Spoon blueberry filling into muffin tins and garnish with fresh blueberries, lemon zest, or mint leaves as desired.
    6. • Transfer muffin tin to freezer until frozen (at least 4 hours).
    7. • Once frozen, remove cheesecake bites from muffin tin and transfer to an airtight, freezer safe container.
    8. • Place cheesecake bites on counter to thaw, serve and enjoy!
    Notes
    1. • Store in airtight, freezer safe container for up to one month
    2. • Additional dates can be added to increase sweetness
    3. • Soak cashews at room temperature overnight (preferred) or for at least three hours. If you’re short on time boil cashews over low heat for ~15 minutes until soft. Drain water and use in recipe.
    God Save the Quinoa https://www.godsavethequinoa.com/

    Recipes for endurance athletes

     

  • Honey Roasted Turmeric Pepitas

    Honey Roasted Turmeric Pepitas

    turmeric pepitas cover pageThese honey roasted turmeric pepitas are the perfect combination of sweet and spicy and are loaded with the essential nutrients every endurance athlete needs but never gets enough of. Enjoy them on top of salads, soups, or by the handful when you’re on the go! 

    Nuts and seeds are an excellent snack to nosh on thanks to their high contents of omega-3 fatty acids and vitamins. Omega-3 is an “essential” fatty acid, meaning your body requires it for good health but isn’t capable of producing it on its own. Our only choice is to ingest it- by consuming lots of foods with Omega 3’s like these honey roasted turmeric pepitas!

    In addition to being “essential” for your health, consuming plenty of omega 3 (also known as polyunsaturated fatty acid) is essential to the performance of endurance athletes. Here’s why:

    IMG_4962

    For starters, the body has a limited ability to store carbs. The average person can deplete their body’s carb reserves within two hours of moderate exercise. If you’re training for an Ironman, two hours is nothing! Luckily,  your body has a much greater capacity to store fats. These fat stores, which are often stored in your muscles and liver, can contain over 50 times more energy compared carbohydrates.

    Fat tends to be the predominant choice of fuel during lower intensity workouts. When you ramp up the intensity, carbohydrates become, and remain, you body’s main fuel source until you finish your workout. Of course, the level of intensity and heart rate in which this switch happens is different for everyone. The best way to determine this is to complete a lactate threshold or VO2 max test. If you’re wondering why your coach spends SO much time telling you to stick to your nutrition plan and keep your heart rate low the first half of your race, this is precisely why. 

    The moral of the story, make sure you’re eating healthy fats to fuel your 3 hour long bike ride this weekend and make this recipe! 

    Turmeric Pepitas

    The main ingredient in this snack mix, pepitas (AKA pumpkin seeds), are guaranteed to pull you out of any nut-rut you may find yourself stuck in.

    Before you get to cooking, there are two things you need to know:

    1. You need more pepitas in your life.

    Pepitas are the richest natural source of magnesium. Why does this matter? Well, magnesium is a critical but often overlooked electrolyte. If your calves never fail cramp a few miles in or the bottom of your foot ALWAYS cramps while swimming, despite the gallons of electrolytes you’re consuming, chances are you’re not getting enough magnesium.

    IMG_4975

    Magnesium imbalances are caused by drinking too much caffeine, alcohol, and surprisingly enough, too much water. That’s right- it is possible to drink so much water (especially the day before a big race) that you flush out all of your electrolytes! (This is why you should always alternate between H2O and an electrolyte drink.)  Because sweat loss, as well as high intensity and endurance exercises also deplete magnesium levels, its important to incorporate magnesium into your everyday diet. What better way to start than with these honey roasted turmeric pepitas! 

    2. You can never have too much turmeric.

    Well, I’m sure its possible to consume too much turmeric (disclosure: I’m not a doctor) but as far as I’m concerned you can never cook with too much turmeric! I love adding this inflammation fighting powerhouse to just about everything I cook. Its benefits include helping the body to fight inflammation and acting as an antioxidant. As an endurance athlete I’ll take all of the help fighting fatigue and sickness I can get!

    IMG_4991

    I know you’re dying to make these, so I’ll keep the remaining commentary brief.

    Please note that the recipe calls for a “heaping teaspoon” of both turmeric and curry powder. If you’re not sure what a “heaping teaspoon” is, look at the picture above. This is my way of saying a rounded teaspoon with lots of spices- don’t measure exactly. Add a little extra. I believe this is a trait I inherited from my Granny! 

    I personally love making a big batch of these on Sunday night to enjoy throughout the week… assuming they last that long! I’m a Trader Joe’s die hard and have found that one bag of their raw, unsalted pumpkin seeds will get me through about two batches of these bad boys. If you haven’t checked out Trader Joe’s bulk nut aisle, stop what you’re doing and do it now! You’ll never buy bulk nuts and sees anywhere else ever again.

    Turmeric Pepitas

    I hope you enjoy these as much as I do! Comment below and let me know!

    Honey Roasted Turmeric Pepitas
    Yields 3
    These honey roasted turmeric pepitas are the perfect combination of sweet and spicy and are loaded with the essential nutrients every endurance athlete needs but never gets enough of. Enjoy them on top of salads, soups, or by the handful when you’re on the go! 
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    Prep Time
    5 min
    Cook Time
    10 min
    Total Time
    15 min
    Prep Time
    5 min
    Cook Time
    10 min
    Total Time
    15 min
    Ingredients
    1. • 1 TBS coconut oil
    2. • 1 heaping tsp turmeric
    3. • 1 heaping tsp curry powder
    4. • 2 TBS raw honey
    5. • 1/2 tsp sea salt
    6. • 2 cups raw, unsalted, shelled pepitas (pumpkin seeds)
    7. • 1 cup raw, unsalted walnut halves and pieces
    Instructions
    1. • Pre-heat oven to 350 degrees F and line large baking sheet with parchment paper
    2. • Heat the coconut oil in the microwave (I use a large glass measuring bowl) until coconut oil begins to boil. Remove from microwave, quickly add turmeric and curry powder and stir until fragrant (reheat contents for 15 – 20 seconds in microwave if needed). Stir in honey and salt until contents are well combined.
    3. • Place pepitas and walnuts in a large bowl. Pour coconut oil mixture over nuts and fold mixture until nuts are fully coated.
    4. • In a thin layer, spread coated pepitas and walnuts on parchment lined baking sheet. Roast in the center of the oven for 10 minutes, stirring after 5 minutes.
    5. Remove nuts from oven and set aside to cool completely in a single layer (at least 15 minutes.) When cooled, break apart any clusters and transfer to a glass jar to store and enjoy!
    Notes
    1. • For best results, use parchment paper to line your cookie sheet.
    2. • Coat your tablespoon measuring cup with coconut oil before measuring honey. This will allow the honey to slide right out and make cleanup easier.
    3. • Make sure nuts are spread in a thin layer across your cookie sheet before putting it in the oven. Some overlap is okay, but try to spread out and avoid thick clumps.
    4. • Pepitas and walnuts will look moist right out of the oven but will crisp when cooled.
    God Save the Quinoa https://www.godsavethequinoa.com/

    Recipes for endurance athletes

  • Homemade Basil Pesto

    Homemade Basil Pesto

    Homemade Basil Pesto

    This homemade basil pesto is packed with wholesome and fresh ingredients and can be made in less than 5 minutes! Oh, did I mention it only contains FIVE ingredients?! Don’t believe me? See for yourself! 

    Homemade Basil Pesto ingredients

    Fresh basil. Shredded parmesan. Garlic cloves. Raw pine nuts. Extra Virgin Olive Oli (EVOO).  5 ingredients + 5 minutes = this delicious pesto… yes, please! 

    5 ingredients + 5 minutes = this delicious pesto… yes, please! 

    Simply add all ingredients to a food processor or blender, add sea salt and cracked black pepper to taste, and combine. When adding salt and pepper to taste, I suggest using a 1:2 salt to pepper ratio; use twice as much pepper as salt. 

    There are limitless options for what you can pair this pesto with! A few of my favorites are to mix it into cooked quinoa, mix into noodles (regular noodles, zoodles, sweet potato noodles, etc.), spread on sandwiches, put a dollop inside a stuffed sweet potato, toss it with mixed veggies, smear on top of salmon before baking, stuff it in chicken breasts, mix in with mashed potatoes, sprinkle on salad… the list goes on and on! 

    Homemade Basil Pesto

    I’d love to hear how you put this recipe to use! Comment below to let me know! 

    Homemade Basil Pesto
    Yields 1
    This homemade basil pesto is packed with wholesome and fresh ingredients and can be made in less than 5 minutes!
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    Prep Time
    5 min
    Prep Time
    5 min
    Ingredients
    1. • 4 oz. fresh basil
    2. • 4 garlic cloves
    3. • 1/4 cup shredded parmesan
    4. • 3 TBS raw pine nuts
    5. • 1/4 cup + 1 TBS EVOO
    6. • Sea Salt and Cracked Black Pepper to taste (1:2 ratio)
    Instructions
    1. • Pull basil leaves off the stems and add into a food processor or blender and add garlic cloves, shredded parmesan, pine nuts, and EVOO (extra virgin olive oil)
    2. • Sprinkle with sea salt and cracked black pepper using a 1:2 ratio with salt and pepper; use twice as much pepper as salt
    3. • Blend contents together in food processor or blender until well blended. Use a spatula to scrape the sides down to ensure all ingredients are completely combined.
    4. • Serve and enjoy!
    Notes
    1. Store in an airtight container in the refrigerator up to 2 weeks. EVOO may separate in fridge- this is completely normal! Simply stir contents before reusing to bring your pesto back to life!
    God Save the Quinoa https://www.godsavethequinoa.com/

    Fabulous recipes by Mandi at godsavethequinoa.com

  • Skinny Pumpkin Spice Granola

    Skinny Pumpkin Spice Granola

    skinny-pumpkin-spice-granola-title

    This skinny pumpkin spice granola tastes like fall and is a perfect addition to any dish! I promise this recipe will quickly become one of your go-to “pumpkin spice” favorites. I love adding this to greek yogurt, ice cream, cereal, or eating it alone as a snack. The options are endless! 

    I prefer making homemade granola as opposed to buying the store bought stuff. Not only do you get alot more bang for your buck but you can also control the ingredients (especially the sugars) you’re putting into it.

    skinny pumpkin spice granola

    If you’ve ever read the ingredients list on the package of your favorite store bought granola you’ll likely see a list of various items such as cane syrup, brown rice syrup, corn syrup, cane sugar, canola oil, vegetable oil, fructose, natural and articfical flavoring, and soy lecithin to name a few. To translate… sugar, sugar, and more sugar! Ingredients on food labels are listed by quantity from highest to lowest. Anytime you see sugary ingredients like the ones listed above ahead of “real” ingredients you should think twice before buying!  Store bought granola may taste delicious but you are much better off making your own. 

    Don’t believe me? I bet you’ll have a different opinion after making this Skinny Pumpkin Spice Granola. 

    skinny pumpkin spice granola

    I love this recipe because its packed full of healthy grains, heart healthy fats, and natural sugars. Not to mention its delicious and super easy to make! You’ll be out of the kitchen, start to finish, in about 35 minutes with only a few dishes to wash! 

    skinny pumpkin spice granola ingredientsYou’ll start by toasting your old fashioned rolled oats and uncooked quinoa. To do this simply spread the oats and quinoa across a parchment lined baking sheet and place in the oven at 325 degrees F for 10 minutes. Note: There is no need to spray the baking sheet or parchment paper with cooking spray.  

    Skinny pumpkin spice granola ingredients

    After 10 minutes remove toasted quinoa and old fashioned rolled oats from oven and pour into a large bowl along with the rest of your dry ingredients which include flaxseed meal, chia seeds, slivered almonds, walnut pieces, and pumpkin seeds. If you’re not a fan of almonds, walnuts, or pumpkin seeds you can swap them out for a nut or seed that better suits your preferance. I’ve personally made this recipe using various combinations of sunflower seeds, pecans, cashews, and whole almonds and the result is delicious every time! Just make sure you stay true to the measurements in the recipe.

    skinny pumpkin spice granolaStir all of your dry ingredients together and reduce the oven to 300 degrees F. 

    In a microwave safe bowl combine your wet ingredients: maple syrup, honey, pumpkin puree, coconut oil, pumpkin pie spice, nutmeg, cinnamon, a dash of salt, and vanilla extract. Mix well and microwave for one minute. Your wet ingredient mixture should be thick and gooey. Warning- it will smell delicious! Since there are no raw eggs its okay to sneak a taste or two! 

    Give your wet ingredients one more stir and pour over dry ingredients. Use a spatula to scrape the sides of the wet ingredients bowl to make sure you’re able to transfer as much as possible to your dry ingredients.

    skinny pumpkin spice granola ingredients

    Now its time to combine your wet and dry ingredients. Its important to make sure that all dry ingredients are evenly coated. I find best results come from applying a folding technique using a spatula to combine. 

    Next, use your spatula to transfer all ingredients to a parchment lined baking sheet. Again, do not spray parchment paper or baking sheet with cooking spray. 

    pumpkin-spice-granola-9-of-25

    Make sure ingredients are tighly packed and evenly spread across the baking sheet. Place the goods in a 300 degree F oven for 20 – 22 minutes. Toss ingredients about 10 minutes in and sprinkle dried cranberries over the top. Bake for 10 – 12 more minutes until granola is golden brown. Remove from oven and immediately sprinkle dark chocolate chips (optional) across cooked granola. Its important to do this as soon as you remove the granola from the oven to enable the dark choclate chips to melt and spread across granola before it cools. 

    skinny pumpkin spice granola

    I know this will take alot of willpower, but let granola cool completely before digging in. Once granola has competely cooled you’re free to break granola into smaller chunks as desired and remove from the parchment paper lined baking sheet. 

    skinny pumpkin spice granolaThere are a couple of options for how to store your granola. You can store this yummy treat in an airtight container (mason jar, tupperware, etc.) on your countertop or pantry or in the freezer. Granola will keep for at least one month if stored on your countertop and at least three months in your freezer. I’ve stored ganola for up to six months in the freezer. If storing granola in the freezer make sure you’re using a sturdy, well sealed container to avoid freezer burn. 

    pumpkin-spice-granola-18-of-25 pumpkin-spice-granola-23-of-25 pumpkin-spice-granola-21-of-25

    Skinny Pumpkin Spice Granola
    Yields 4
    This recipe will become one of your go-to “pumpkin spice” favorites. This skinny pumpkin spice granola tastes like fall and is a perfect addition to any dish!
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    Prep Time
    15 min
    Cook Time
    20 min
    Total Time
    35 min
    Prep Time
    15 min
    Cook Time
    20 min
    Total Time
    35 min
    Ingredients
    1. • 1/4 cup uncooked quinoa
    2. • 1.5 cups of old fashioned rolled oats
    3. • 1/4 cup flaxseed meal
    4. • 1/4 cup chia seeds
    5. • 1/4 cup raw, unsalted slivered almonds
    6. • 1/2 cup raw, unsalted walnuts halves & pieces
    7. • 1/4 cup raw, unsalted pumpkin seeds
    8. • 1/4 cup + 1 tsp real maple syrup
    9. • 2 tsp honey
    10. • 1/3 cup pumpkin puree
    11. • 2 tsp coconut oil
    12. • 1 TBS pumpkin pie spice
    13. • 1 TBS nutmeg
    14. • 1 TBS cinnamon
    15. • Dash of salt
    16. • 1.5 tsp vanilla extract
    17. • 1/4 cup dried cranberries
    18. • 1/4 cup dark chocolate chips (optional)
    Instructions
    1. • Pre-heat oven to 325 degrees F
    2. • Spread uncooked quinoa and old fashioned rolled oats on a baking sheet with parchment paper & place in the oven to toast for 10 minutes (do NOT spray any cooking spray on the parchment paper)
    3. • Remove quinoa and old fashioned rolled oats from oven and pour into a large bowl along with flaxseed meal, chia seeds, slivered almonds, walnut pieces, and pumpkin seeds. Stir to combine. These are your dry ingredients.
    4. • Reduce oven heat to 300 degrees F
    5. • In a microwave safe bowl combine maple syrup, honey, pumpkin puree, coconut oil, pumpkin pie spice, nutmeg, cinnamon, salt, and vanilla extract. These are your wet ingredients.
    6. • Mix wet ingredients well and heat in microwave for 1 minute.
    7. • Stir wet ingredients one more time and pour over dry ingredients using a spatula to combine until dry ingredients are completely coated.
    8. • Spread combined ingredients on a baking sheet lined with parchment paper (again, do NOT spray any cooking spray on parchment paper). Pack ingredients tightly by pressing down on them with a spatula to form a thin, evenly dispersed layer.
    9. • Place baking sheet in 300 degree F oven for 20 – 22 minutes. Toss ingredients with a spatula about halfway through and sprinkle dried cranberries on top.
    10. When golden, remove from oven and sprinkle dark chocolate chips (optional) on top. Let ingredients cool completely and break larger chunks into smaller pieces as desired and enjoy!
    Notes
    1. Store in an air-tight container on counter-top or freezer. Granola will keep for at least one month when stored on counter and at least three months when stored in freezer.
    2. Use any combination of nuts and seeds (cashews, sunflower seeds, whole almonds, pecans, etc.) as preferred. For best results keep measurements listed above true.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Let me know what you think! 

    Fabulous recipes by Mandi at godsavethequinoa.com

  • Sweet Potato Quinoa Patties with Basil Avocado Spread

    Sweet Potato Quinoa Patties with Basil Avocado Spread

    Sweet Potato Quinoa Patties with Basil Avocado SpreadIf you don’t have dinner plans for tonight I’ve got you covered! My sweet potato quinoa patty recipe is always a big hit. I mean who doesn’t love good hearty veggie burger made with sweet potatoes and quinoa, smothered in a creamy basil avocado spread, topped with fresh pomegranate seeds and served over a fresh bed of lettuce? I know not everyone agrees with the fact that veggie burgers > hamburgers (just ask my husband). One thing you will agree with is how much you love these sweet potato quinoa patties! 

    This recipe makes quite a few patties and (depending on how hungry you are or how big your family is) you’re pretty much guaranteed to have leftovers! Okay….this post is officially making me hungry! 

    Sweet Potato Quinoa Patties

    In all seriousness, my favorite food combination right now is….wait for it…. sweet potatoes, avocados, and pomegranate seeds. I know… its kind of random and sounds totally gross, but trust me on this one. You will not regret making this dish or any others that have to do with sweet potatoes, avocado, and pomegranate seeds for that matter! I can’t wait to post all of my delicious creations for you to try! 

    Basil Avocado Spread

    When you look at the recipe for the first time, these might seem daunting to make. Truth be told, they’re actually pretty simple. Aside from containing yourself from eating them before they’re served, the most difficult task is cooking the quinoa, the sweet potatoes, and sauteeing the onions. 

    If you break this recipe into three parts you’ll see what I mean: 

    Step 1: Prepare ingredients for quinoa patties. Ingredients include cooked quinoa, cooked sweet potatoes, and sauteed onions.

    Sweet Potato Quinoa Patties ingredientsYou’ll need 2 cups of cooked quinoa. (That’s 1 cup of dry quinoa mixed with two cups of water). If you need to brush up on how to make quinoa check out my post on how to cook the perfect quinoa. When quinoa is cooked, scoop into a bowl and set aside.

    Cook your sweet potatoes by rinsing then with water, brushing them with EVOO, and piercing the with a fork. (Note: I cooked my sweet potatoes in the microwave to speed things up). Wrap each sweet potato in a paper towel. Heat potatoes in microwave on high for 5 minutes. Flip potatoes to other side and heat for 3 more minutes or until they’re soft to the touch. They should be very soft and very hot so be careful! 

    Sweet Potato Quinoa Patties (2 of 17)

    Scoop out sweet potato insides into the bowl with the quinoa. Lastly, you’ll need to saute your onion. Heat EVOO in a sauté pan and stir in some minced garlic. Add your diced onions, sprinkle with salt, pepper, and thyme and sauté until onions become translucent.  then place onions in bowl with quinoa and sweet potatoes.

    Lastly, you’ll need to saute your onion. Heat EVOO in a sauté pan and stir in some minced garlic. Add your diced onions, sprinkle with salt, pepper, and thyme and sauté until onions become translucent.  then place onions in bowl with quinoa and sweet potatoes.

    Add sauteed onions to the bowl with quinoa and sweet potatoes. Throw in some fresh basil, mix together and baby, you’re in business! 

    Sweet Potato Quinoa Patties

    Step 2: Shape and bake your quinoa patties. Use your hands to shape patty mixture into balls. Aim for a size slightly larger than golf ball size. IMPORTANT!!! Make sure they are very tightly packed so they don’t fall apart in the skillet! 

    Sweet Potato Quinoa Patties (5 of 17)

    Use coconut oil to cook your patties in a cast iron skillet. Make sure your skillet is nice and hot before you put your patties in. Place 3 – 4 patty balls in a skillet at one time and listen to them sizzle! Use a spatula to VERY VERY GENTLY press the top of each patty. Do NOT attempt to flatten the patties. If you press too hard the patties will fall into pieces and you will end up eating sweet potato quinoa scramble instead of these delicious sweet potato quinoa patties. This has happened to me and I can attest that the sweet potato quinoa stir-fry is also delicious. 🙂 You shouldn’t be afraid of messing these up because either way, the outcome will taste fantastic! 

    Cook patties for about 3 minutes on each side. Add another 1 – 2 tablespoons of coconut oil to cast iron skillet between batches for best results. 

    Sweet Potato Quinoa Patties (7 of 17)

    Step 3: Make the Basil Avocado Spread. Basil? Check! Avocado? Check! Greek Yogurt? Check! Now that the gang’s all here, throw them in the food processor. Sprinkle salt, pepper, and paprika over the contents and grind away! In about 30 – 45 seconds your delicious creamy basil avocado spread will be your for the tasting! (Add salt and pepper until your taste buds are satisfied!) 

    Basil Avocado Spread 2

    DINNER IS SERVED! 

    Arrange your sweet potato quinoa patties over a bed of leafy green lettuce (my favorite is the baby spinach and kale mix) drizzle with basil avocado spread, top with fresh pomegranate seeds and goat cheese then dig in! 

    Sweet Potato Quinoa Patties (17 of 17)

    Sweet Potato Quinoa Patties (6 of 17)

    Wondering how to use those leftovers? These sweet potato quinoa patties are delicious in a pita or severed in a whole wheat hamburger bun. Have an idea of your own? Leave a comment and let me know! I’d love to hear from you! 

    Sweet Potato Quinoa Patties with Basil Avocado Spread
    Yields 10
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    Prep Time
    25 min
    Total Time
    35 min
    Prep Time
    25 min
    Total Time
    35 min
    Ingredients
    1. • 2 cups cooked quinoa
    2. • Insides of 2 cooked sweet potatoes
    3. • 1 medium yellow onion, diced
    4. • 3 garlic cloves, minced
    5. • 1 TBS fresh thyme, finely chopped
    6. • 1 TBS EVOO
    7. • Salt and pepper
    8. • Coconut oil for cooking patties
    9. • 1/4 cup + 1 cup fresh basil leaves, divided
    10. • 1 large avocado
    11. • 2 TBS Greek Yogurt
    12. • 1 TBS paprika
    13. • Leafy green lettuce (I prefer kale and spinach mixture)
    14. • Feta cheese
    15. • Pomegranate seeds
    Instructions
    1. • Prepare 2 cups of cooked quinoa (1 cup dry quinoa and 2 cups of water). Scoop cooked quinoa into a bowl and set aside.
    2. • Rinse sweet potatoes with water. Brush sweet potatoes with EVOO, pierce with a fork, and wrap each sweet potato in a paper towel. Heat in microwave on high for 5 minutes. Flip potatoes to other side and heat for 3 more minutes or until sweet potatoes are soft to the touch.
    3. • Cut sweet potatoes in half, scoop insides out and place in bowl with cooked quinoa.
    4. • Heat EVOO in a sauté pan. Stir in minced garlic cloves. When fragrant, stir in diced onions salt, pepper, and thyme. Sauté until onions become translucent then place onions in bowl with quinoa and sweet potatoes.
    5. • While contents in bowl cool, finely chop 1/4 cup basil leaves and stir in to mixture. Use hands to completely combine all ingredients.
    6. • When combined, pack mixture together in balls (slightly larger than golf ball size). Make sure ingredients are well packed. This will help ensure your patties stay in one piece.
    7. • Heat 1-2 TBS of coconut oil in a cast iron skillet over medium-high heat.
    8. • Place 3 – 4 sweet potato quinoa balls in skillet. Using a spatula, very gently press down on the top of each ball to flatten. (NOTE: Do not attempt to completely flatten the patty).
    9. • Cook patties for about 3 minutes on each side until a crispy brown crust begins to form and set aside. (Add 1-2 TBS coconut oil to cast iron skillet each time you start a new “batch” of patties.)
    10. • While patties cool, prepare Basil Avocado spread by peeling and placing 1 ripe avocado, 1 cup of fresh basil leaves, and 2 TBS of Greek yogurt in a food processor. Add 1 TBS paprika and salt and pepper to taste. Combine until reaching desired consistency.
    11. • Serve patties over a bed of leafy green lettuce. Place a dollop of basil avocado spread on each patty. Top with pomegranate seeds and feta, serve and enjoy!
    Notes
    1. Make sure to pack patties very tightly before cooking.
    2. Add an additional 1 -2 TBS of coconut oil to cast iron skillet after each round of patties. Let coconut oil heat up before placing patties in cast iron skillet. For best results cook 3 – 4 patties at same time. Depending on size of balls, patties might take longer to cook. Do not cook patties for more than 6 minutes on each side.
    3. Store leftover patties and basil avocado spread in separate airtight containers. Contents should keep for up to 5 days. Stir basil avocado spread before re-serving to bring back color.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

  • Spicy Roasted Chickpeas

    Spicy Roasted Chickpeas

    Spicy Roasted Chickpeas

    These no-effort, spicy roasted chickpeas are one snack you will never feel guilty about munching on! This spicy roasted chickpea recipe has quickly become one of my new go-to’s. I can’t remember the last grocery list I made that didn’t have at least two cans of  “chickpeas” on it. One of the reasons I love them so much is because they go with just about anything! Seriously, you can enjoy these delicious little nuggets a la carte, on top of a salad, over soups, in pastas, combined with trail mix… the options are truly limitless!  

    Spicy Roasted Chickpeas

    Start by lining a cookie sheet with foil and turning your oven on broil. Next, open your canned chickpeas and drain. Try and get all of the liquid out- the drier your chickpeas are, the better! Pat them dry with a paper towel or dish cloth if needed and place in a large bowl. Personally, I like to use a bowl with a lid that seals so I can shake everything together. I have some really awesome kitchenaid prep bowls that are PERFECT for this recipe! If you don’t have a bowl with a lid, don’t worry! You can always rely on a trusty tupperware container! Just make sure there’s enough room for everything to shake around! 

    Pour one tablespoon of olive oil over your chickpeas followed by lemon juice and laundry list of spices: cumin, smoked paprika, chili powder OR use chipotle peppers for some extra heat, garlic powder, lemon pepper, and cardamom. Put the lid on your bowl and shake away! You’ll want to shake until chickpeas are completely coated in olive oil, lemon juice, and spices. (Bet you didn’t think you’d get a workout in when making these!) 

    Spicy Roasted Chickpeas

    Once chickpeas are completely coated, transfer all of the contents in your bowl onto a baking sheet. You’ll probably need to use a spatula to scrape the excess spices and oil off the sides of your bowl and onto your chickpeas. Once your bowl has been emptied use your spatula to evenly spread your chickpeas. You do not want them to overlap each other! 

    Sprinkle chickpeas with a dash or two (or three if you’re feeling super spicy) and place in the oven. Let your new favorite snack broil for 10 minutes. I recommend you place your cookie sheet in the center of the middle rack for best results! 

    Spicy Roasted Chickpeas

    After 10 minutes open your oven to remove your cookie sheet and toss your chickpeas. I usually flip and rotate them around, mainly to prevent them from sticking to the foil and having one side be more crispy than the other. Once you’ve successfully tossed the chickpeas, put them back in the oven. I know… it’s a lot to ask, but you’ll have to wait for 5 more minutes until these bad boys are binge worthy!

    Once the timer goes off remove them from the oven and prepare your taste buds for your new favorite snack! Make sure you let them cool so you don’t burn yourself! 

    I hope you enjoy these as much as I do! 🙂 

    Spicy Roasted Chickpeas
    Serves 2
    These no-effort, spicy roasted chickpeas are one snack you will never feel guilty about munching on! Simply toss in olive oil, lemon juice, and assortment of spices, pop in the oven and enjoy!
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    Prep Time
    3 min
    Cook Time
    15 min
    Prep Time
    3 min
    Cook Time
    15 min
    Ingredients
    1. • 1 (15 oz) can of Chickpeas, drained
    2. • 1 TBS EVOO
    3. • 1 TBS lemon juice
    4. • 1 TBS Smoked Paprika
    5. • 2 TBS Chili Powder OR if you want your chickpeas to be REALLY spicy use 1 TBS of Chipotle Peppers
    6. • 2 TBS Cumin
    7. • 1 TBS Garlic Powder
    8. • 1 TBS Lemon Pepper
    9. • 1 tsp Cardamom
    10. • Dash of Cayenne for extra spice
    Instructions
    1. • Line a small cookie sheet with foil and place oven on broil
    2. • Drain chickpeas and place in a bowl or bag
    3. • Add Olive Oil, Lemon Juice, and all Spices to your drained chickpeas and mix well so that chickpeas are fully coated.
    4. • Use a spatula to spread spiced chickpeas across foil lined baking sheet (scrape sides of bowl to transfer excess spices as needed).
    5. • Sprinkle cayenne on top of chickpeas for some added spice and place baking sheet on the middle rack of oven. Broil for 10 minutes.
    6. • After 10 minutes, use your spatula to toss and rotate chickpeas and let broil for 5 more minutes
    7. • When chickpeas are crispy, remove from oven to let cool and enjoy!
    Notes
    1. Enjoy these spicy roasted chickpeas as a snack or mixed in with your favorite salad!
    2. Store in an airtight container for up to 5 days
    God Save the Quinoa https://www.godsavethequinoa.com/
     Fabulous recipes by Mandi at godsavethequinoa.com

  • Skinny Greek Yogurt Banana Muffins

    Skinny Greek Yogurt Banana Muffins

    Greek Yogurt Banana Muffins Title Page_GSQ

    Hello! I hope you’re excited about this Skinny Greek Yogurt Banana Muffin Recipe! I sure am!

    I know it’s been FOREVER since I last posted! You see, I’ve been a little busy lately. Since my last post in April I’ve finished two half marathons, two triathlons, planned a wedding, bought a house, started a new job at work, went on my bachelorette party in Mexico, moved into the house we bought, GOT MARRIED, went on my honeymoon to Costa Rica, traveled all over Texas to celebrate our first holiday season as newly weds with friends and family, and finished moving into the house we bought. It feels good to FINALLY have free time again!

    Don’t worry, during all of the madness I continued to cook and come up with new recipes. Let’s be honest, there was no way to keep me from using my big new kitchen! My recipe book is full of new creations and I cannot wait to share them with you! Before I share this delicious and very healthy Greek Yogurt Banana Muffin Recipe without, I would be remiss if I didn’t share some of my favorite wedding photos! THANK YOU to the wonderful Beth McElhannon Photography for capturing all of these perfect moments! 

    Such fun memories!

    Ok, I’ll stop fantasizing about the best day ever and share this recipe with you! 

    First of all, this recipe is SUPER easy to make. In fact, you probably have most of the ingredients laying around your house! I love this recipe because all of the ingredients are natural and wholesome. Because there is no oil, flour, or butter in these muffins you actually feel good after eating one of these bad boys! 

    Skinny Greek Yogurt Banana Muffins- ingredients

    The batter is made from oats, greek yogurt, and “old” bananas. Just because a banana looks black, bruised, and feels extra soft does NOT mean you should throw it out! In fact, you should wait until your bananas show these characteristics before making this recipe. In my opinion, the older the banana, the better. While this isn’t 100% necessary, I highly recommend it (as long as your banana is not rotten). On a side note, you should not use green or unripened bananas to make this recipe. The batter just won’t be the same. 

    Skinny Greek Yogurt Banana Muffins- Oats and Bananas

    VERY IMPORTANT! If you don’t read anything else in this post, please read this paragraph. The lack of oil in these muffins WILL cause them to stick to paper muffin liners. I learned this the hard way after my first attempt making these. I basically had to perform surgery to remove the paper liners from the sides of the muffins before eating them. YOU MUST USE FOIL MUFFIN LINERS!!! I use the Reynolds Foil Baking Cups. YES- you should remove the paper liners! These are only used to prevent the liners from sticking together in their package. You should also grease the muffin pan, as well as the insides of the liners with non-stick cooking spray.

    Skinny Greek Yogurt Banana Muffins Batter

    These muffins take a mere 10 minutes to prep. Simply pre-heat your oven to 400 degrees. Spray your muffin pan and the insides of your cupcake liners with non-stick cooking spray. In a large mixing bowl or kitchen aid combine oats, bananas, greek yogurt, brown sugar, baking soda, baking powder, and eggs. Mix until well combined then stir in in dark chocolate chips, pecan pieces, and honey. Mix on medium-high for a few seconds until well combined. Fun fact, my sweet grandmother picked and shelled these pecans herself! They are so tasty and I love having them around the house to use in my recipes!

    Skinny Greek Yogurt Banana Muffins Batter

    Use a large spoon (or my personal favorite, an ice cram scoop) to fill each foil lined muffin pan about 3/4 full. Top with a few dark chocolate chips (optional) and pop them in the oven. My best results came from baking these for 15-20 minutes on the middle rack. You should remove these delicious bites from the oven once a tooth-pick comes out clean and muffins are a dreamy golden brown.

    Skinny Greek Yogurt Banana Muffins

    I know you will be DYING to dig in, but let them cool for about 10 minutes before taking that first bite. Let the countdown begin.

    Skinny Greek Yogurt Banana Muffins

    Congratulations! After the longest 10 minutes of your life has passed, you’re free to eat up!

    Skinny Greek Yogurt Banana Muffins

    You can eat these for dessert, a snack, or a quick on-the-go breakfast. My {new} husband, Greg, loves to eat these before long triathlon training sessions. Sometimes he spreads peanut butter across the top, which is delicious if I do say so myself.

    If you’re not a fan of dark chocolate or pecans, you can certainly use milk chocolate chips, walnuts, almond slivers, or cashews! The sky is the limit!

    Skinny Greek Yogurt Banana Muffins

    Skinny Greek Yogurt Banana Muffins
    Yields 12
    You won’t find any oil, four, or butter in these muffins. Instead, enjoy all of the fresh, natural flavors of clean eating. We won’t tell anyone your secret!
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    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Ingredients
    1. • 2 ripe bananas
    2. • 1 cup + 1 TBS plain non-fat Greek Yogurt
    3. • 2 eggs
    4. • 2 cups of rolled oats (old fashioned or quick oats will work)
    5. • 1/4 cup light brown sugar
    6. • 1 1/2 tsp baking powder
    7. • 1/2 tsp baking soda
    8. • 1 cup of dark chocolate chips
    9. • 3/4 cup raw pecan pieces
    10. • 1-2 TBS all natural honey
    Instructions
    1. • Pre-heat oven to 400 degrees F
    2. • Spray a muffin pan with non stick spray. Line cupcake tins with FOIL cupcake liners (be sure to remove the paper from inside the foil liners). Spray the inside of the foil liners with cooking spray. This is VERY IMPORTANT because the lack of oil in these muffins can cause them to stick to the paper liners.
    3. • Combine peeled bananas, Greek yogurt, eggs, rolled oats, light brown sugar, baking power and baking soda in a large bowl and mix on high speed until all ingredients are combines and batter is smooth.
    4. • Stir in dark chocolate chips, raw pecans, and honey, mixing on low speed if needed until chocolate chips and pecan pieces are evenly dispersed.
    5. • Spoon batter into greased, lined muffin pans, filling each about 3/4 full. If you wish, sprinkle 2-3 dark chocolate chips on top of each muffin.
    6. • Bake on middle rack of oven for 15 – 20 minutes, until tops are golden brown and toothpick comes out clean.
    7. • Remove from oven and let cool for 10 minutes before serving and enjoy!
    Notes
    1. • You should only use FOIL cupcake papers. If the foil papers are lined with thin paper you should remove it! The lack of oil in these muffins will cause them to stick to the papers.
    2. • Muffins will stay good for about a week when stored in an airtight container
    3. • Enjoy these for dessert, a delicious snack, or for breakfast on the go!
    God Save the Quinoa https://www.godsavethequinoa.com/

     Fabulous recipes by Mandi at godsavethequinoa.com

  • Black-Eyed Pea Tomato and Vegetable Soup

    Black-Eyed Pea Tomato and Vegetable Soup

    Black-Eyed Pea Tomato and Vegetable Soup

    HAPPY NEW YEAR!!! I hope everyone had a very happy holiday season! Mine was fabulous and I enjoyed celebrating the holidays and the New Year with the best of friends and family! 2014 will be hard to top but I have high expectations that 2015 will be even better! 

    In the South, we believe that eating black-eyes peas on New Years day will bring you luck and prosperity throughout the year. This Black-Eyed Pea Tomato and Vegetable Soup recipe is healthy, full of hearty vegetables, and is the PERFECT good luck dish to enjoy on this chilly New Year’s Day! 

    I wanted to create something tasty and filling that can be enjoyed as an appetizer or main dish, alone or with a group of friends or family members. This is a pretty simple recipe and involves minimal cooking, so its a great dish to make while entertaining company! 

    Before cooking, drizzle 2 Tablespoons of Olive Oil over 2 cups of whole cherry tomatoes and 6 baby red potatoes (cut into eighths) and sprinkle with salt, pepper, and dried rosemary. Roast in the oven at 400 degrees for 20 minutes. 

    Black-Eyed Pea Tomato and Vegetable Soup- tomatoes and potatoes

     While tomatoes and potatoes are roasting chop 1 sweet onion, 1 and half cups of baby carrots, 2 leeks, 4 celery sticks, and 5 cups of fresh kale. Set aside. Prepare 24 oz. of black-eyed peas. You can cook bulk black-eyed peas or use canned black-eyed peas. If using canned black-eyed peas, be sure to drain them. 

    Black-Eyed Pea Tomato and Vegetable Soup: fresh veggies

    Once everything is chopped, heat 2 tablespoons of olive oil in a large pot and add minced garlic, onions, and leeks. Sauté for about 5 minutes or until leeks and onions are translucent. Once your tomatoes and potatoes are done roasting add them to the pot along with a 15 oz. can of diced tomatoes, 4 cups of veggie broth, black-eyed peas, chopped celery, baby carrots, and one 4 oz. can of diced green chilies. Bring burner to high heat and stir 1 teaspoon of cayenne, 1 tablespoon of cumin, 1 tablespoon of dried rosemary and 1 teaspoon of salt and pepper into contents of pot. Mix well so all ingredients are combined. Cover with a lid and let sit for about 20 – 25 minutes. Contents in pot should come to a steady boil. Let ingredients boil for about 5 – 10 minutes, then reduce to medium heat for remainder of time.  

    After 20 – 25 minutes, ingredients should look soupy and translucent. (Your house should be smelling pretty delicious at this point too!) Add your chopped kale to the pot, quickly stir, and cover for about 5 more minutes on medium-low heat. The steam in the pot will cause your kale to wilt to the perfect consistency. 

    Black-Eyed Pea Tomato and Vegetable Soup (8 of 8)

    After about 5 minutes, give your soup a quick stir, reduce heat to low, and spoon into bowls, top with freshly shaved parmesan and serve! Leave soup coverd on low heat. This will keep it warm incase anyone wants seconds… or thirds! 

    Black-Eyed Pea Tomato and Vegetable Soup (5 of 8)

    You can store your leftovers in an airtight container in the refrigerator. Re-heat in the microwave to enjoy again and again! 

    MEAT OPTION: If you want to add meat or make a meat-frendly version, I suggest adding 3 cups of chopped sausage and 1 cup of chopped bacon. Stir your cooked meat in when adding the veggie broth and chopped veggies. Again, be sure to cook the sausage and bacon before adding! 

    Black-Eyed Pea Tomato and Vegetable Soup
    Serves 6
    Ring in the New Year with this colorful tomato soup, full of hearty vegetables and good luck black-eyed peas.
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    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Ingredients
    1. • 2 cups cherry tomatoes (whole)
    2. • 6 baby red potatoes, cut into eighths
    3. • 4 Tablespoons EVOO (extra virgin olive oil), divided
    4. • 2 Tablespoons dried rosemary, divided
    5. • 2 teaspoons salt, divided
    6. • 2 teaspoons fresh cracked black pepper, divided
    7. • 2 garlic cloves, minced
    8. • 2 leeks, sliced
    9. • 1 sweet yellow onion, sliced
    10. • 1 (15 oz.) can diced tomatoes
    11. • 4 cups low sodium veggie broth
    12. • 4 celery sticks, chopped
    13. • 1.5 cups baby carrots, chopped
    14. • 24 oz. (2 cans) black-eyed peas, drained
    15. • 4 oz. can diced green chilies
    16. • 1 Tbs cumin
    17. • 4 cups chopped kale
    18. • Fresh parmesan for garnish
    Instructions
    1. • Pre-heat oven to 400 degrees
    2. • Toss 2 cups of cherry tomatoes and baby red potatoes (cut into eighths) in 2 TBS EVOO, 1 TBS rosemary, 1 tsp salt and 1 tsp pepper. Place on foil lined cookie sheet and roast for 20 minutes.
    3. • While tomatoes and potatoes are roasting, chop onion, carrots, leeks, celery, kale, and set aside.
    4. • Heat 2 Tbs EVOO in a large pot, add minced garlic, leeks, and onion. Sauté for about 5 minutes or until leeks and onion are translucent.
    5. • Remove roasted tomatoes and potatoes from oven and add to pot.
    6. • Stir in can of diced tomatoes, veggie broth, chopped celery, baby carrots, black-eyed peas, and diced green chilies.
    7. • Bring to high heat and stir ingredients together along with 1 Tbs dried rosemary, 1 Tbs cumin, 1 tsp salt and 1 tsp fresh cracked black pepper.
    8. • Cover with lid and let sit for 20 – 25 minutes. Contents in pot should come to a steady boil. Let ingredients boil for about 5 – 10 minutes, then reduce to medium heat for remainder of time.
    9. • After 20 – 25 minutes, ingredients should look soupy and translucent. Add chopped kale to the pot, quickly stir, and cover. Let sit for about 5 more minutes on medium-low heat.
    10. • When finished, stir ingredients, spoon into a bowl, top with freshly shaved parmesan and enjoy!
    Notes
    1. Recipe serves 6 – 8 people. Place leftovers in an airtight container in refrigerator for up to 5 days. Re-heat in microwave to enjoy again and again!
    2. MEAT OPTION: Add 3 cups of chopped sausage and 1 cup of chopped bacon when adding vegetables. Cook sausage and bacon before adding.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com 

  • Pumpkin Hummus

    Pumpkin Hummus

    Pumpkin Hummus (9 of 12)

    Happy Fall yall! I don’t know about you, but Fall is most certainly my FAVORITE time of year! The weather is finally starting to cool off and its seasonally appropriate to cook and eat pumpkin inspired goodies! (Hence the pumpkin hummus recipe you’re looking at now). 

    Pumpkin Hummus Recipe

    This recipe is probably one of the easiest things I’ve ever made. All it takes is 9 simple ingredients: raw cashews, pumpkin puree, minced garlic, salt, white cannellini beans, cumin, paprika, fresh lemon juice, and EVOO. 

    Pumpkin Hummus (4 of 12)

    Simply place ingredients into a food processor.

    Pumpkin Hummus (6 of 12)

    (Use a blender if you don’t have a food processor.) 

    Pumpkin Hummus (7 of 12)

    Combine until ingredients reach desired consistency. 

    Pumpkin Hummus (8 of 12)

    Pair with chips, bread, or veggies, serve, and enjoy! 

    Pumpkin Hummus (10 of 12) Pumpkin Hummus (11 of 12) Pumpkin Hummus (12 of 12)

    Did I mention there’s only 82 calories per serving? That’s right! (PS- one serving is 4 Tablespoons!) So, if you eat too much your waistline will forgive you. If you want more, you can make some more in a matter of seconds. You can thank me later! 

    Pumpkin Hummus
    Serves 12
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    Prep Time
    3 min
    Cook Time
    2 min
    Total Time
    5 min
    Prep Time
    3 min
    Cook Time
    2 min
    Total Time
    5 min
    Ingredients
    1. • 1 cup pumpkin puree
    2. • 2 TBS raw, unsalted cashews
    3. • 1 tsp cumin
    4. • 1/2 tsp paprika
    5. • 1/8 tsp salt
    6. • 2 1/2 TBS fresh lemon juice
    7. • 1 (15 oz.) can of white cannellini beans
    8. • 1 TBS Extra virgin olive oil
    9. • 2 garlic cloves, minced
    Instructions
    1. Add all ingredients in a food processor and pulse for about 30 seconds until well combined and thick. Serve with warm pita chips, whole grain wheat thins, or veggies and enjoy!
    Notes
    1. Store in airtight container in refrigerator for 7 – 10 days.
    2. 82 calories per serving (1 serving = 4 TBS)
    Adapted from Cooking Light
    Adapted from Cooking Light
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

  • Cocozia Blueberry Lemon Pops

    Cocozia Blueberry Lemon Pops

    Cocozia Lemon Blueberry pops_title

    Coconut water is an excellent way to rehydrate after a long sweat session on a summer day. I love keeping these in the freezer to enjoy after a long run in 90+ degree heat. Besides jumping in a swimming pool, there’s nothing that’s more refreshing! So, why not combine the best of both worlds and enjoy the delicious taste of coconut water and take advantage of its healthy benefits at the same time?

    By the way, I used the leftover frozen blueberries and fresh lemon juice from the Blueberry Lemon Mini-Bundt Muffins I made the other day. Making popsicles is a great way to use any extra fruit you have before it goes bad! 

    What is coconut water? Well, it’s a liquid that forms, naturally, inside the hard shell of a coconut and is packed full of B vitamins, potassium, electrolytes, enzymes, and amino acids. With this laundry list of ingredients, its no wonder people refer to coconut water as “nature’s sports drink”.

    Cocozia Lemon Blueberry popsicles (1 of 2)

    I don’t know about you, but this Texas girl tends to overindulge on chips and guacamole at Mexican restaurants. Did you know that the potassium in coconut water can help your body nix the excess sodium from all of these delicious, salty chips. Hooray! For best results, reach for coconut water labeled “100% raw or organic coconut water” with no added ingredients.

    Cocozia Lemon Blueberry popsicles (1 of 7)

    I’ve tried my fair share of coconut water, and trust me, nothing out there is better than Cocozia Coconut Water. Cocozia is the real deal, yall. It’s so fresh tasting- probably because its 100% coconut water and has zero additives or extra ingredients. Cocozia is very clean and natural tasting, and unlike other coconut waters I’ve had, is not overly sweet or sour. I’m telling you, when you drink Cocozia you’re going to think you’re drinking directly out of the fruit!

    Cocozia Lemon Blueberry popsicles (2 of 7)

    It comes in super convenient pouches that are perfect to throw in your gym bag or drink on the go! It tastes just as good straight out of the package as it does in these delicious popsicles. It’s also tasty in smoothies, and I’ve even used it to make quinoa! (Be on the lookout for this recipe coming soon).

    Cocozia Lemon Blueberry popsicles (5 of 7)

    These popsicles are SO easy to make! I purchased the Zoku single quick pop  maker at Crate and Barrel ON SALE! Seasonal Sales are the best time to stock up on new toys! You have to let the Zoku sit in the freezer for at least 24 hours before using, but the single quick pop maker will make 3 pops in one sitting, which is perfect for me. But if you have a bigger family (or appetite) you can purchase a two or three serving quick pop maker, to enjoy six or nine pops in one sitting.

    Cocozia Lemon Blueberry popsicles (3 of 7)-2

    All you have to do is mix together your freshly squeezed lemon juice and coconut water.  Measure out one third of the liquid and pour it into the Zoku, filing until your liquid is right below the fill line. Add your blueberries and jam the Zoku stick in the quick pop maker, wiping away any liquid that overflows. Let it sit for 9 minutes, then remove and immediately enjoy!

    Cocozia Lemon Blueberry popsicles (2 of 2)Zoku also makes these awesome storage containers, made especially for Zoku Quick Pops you you can store your treats in the freezer and enjoy later in the week! 
     

    Cocozia Blueberry Lemon Pops
    Serves 3
    These fruity coconut water popsicles are a perfect snack for a hot summer day and a great way to rehydrate after a long run.
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    Prep Time
    3 min
    Cook Time
    9 min
    Prep Time
    3 min
    Cook Time
    9 min
    Ingredients
    1. • 1/4 cup + 2 Tbs Cocozia Coconut Water
    2. • 1.5 TBS freshly squeezed lemon juice
    3. • 6 TBS frozen blurberries (2 TBS for each popsicle)
    4. • Zoku quick pop maker
    Instructions
    1. • Let Zoku Quick Pop Maker sit in freezer for at least 24 hours
    2. • Combine Cocozia Coconut Water and lemon juice in a cup
    3. • Put 2 Tbs of frozen blueberries in Zoku Quick Pop Maker then immediately pour coconut water lemon juice mixture up to Zoku fill line
    4. • Insert Zoku stick into the quick pop maker (make sure it is in all the way)
    5. • Wait 7 – 9 minutes until contents are completely frozen (You will be able to see when your pop is done because the Quick Pop Maker freezes from the bottom up)
    6. • Use the Zoku key to remove your pop from the Quick Pop Maker and enjoy!
    Notes
    1. If ingredients overflow from Zoku, wipe immediately.
    2. Recipe makes 3 pops using Zoku Quick Pop Maker.
    God Save the Quinoa https://www.godsavethequinoa.com/
     Fabulous recipes by Mandi at godsavethequinoa.com