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  • 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

  • Chickpea, lemon, and tuna salad

    Chickpea, lemon, and tuna salad

    Lemon, chickpea, and tuna salad (14 of 16) copy

    Lately I’ve been using chickpeas non-stop in my recipes. They’re so versatile and easy to cook with, not to mention they have great health benefits! They’re an excellent source of fiber, full of iron, and believe it or not, actually have a lot of protein! With all these pro’s, I couldn’t resist adding them to this tuna salad recipe!

    Lemon, chickpea, and tuna salad (1 of 16)

    One thing I love about this tuna salad recipe is it requires NO cooking, making it the perfect recipe for one of those “I’m too lazy to cook” nights. All you have to do is chop the ingredients and mix them together.

    Chop and dice fresh cucumbers, onions, tomatoes, bell peppers, and parsley, then zest and juice your lemons.  

     

    In a large bowl combine your veggies and add in your chickpeas, lemon zest, fresh lemon juice and mix.

    Lemon, chickpea, and tuna salad (6 of 16)

     

    Lemon, chickpea, and tuna salad (9 of 16)

    Fold in your tuna and a dash of EVOO, followed by salt, pepper, and spicy dijon mustard to taste. Fold and mix all ingredients together until everything is completely combined. Scoop into a bowl or onto pita bread and enjoy! 

    Lemon, chickpea, and tuna salad (10 of 16)

    Lemon, chickpea, and tuna salad (11 of 16) Lemon, chickpea, and tuna salad (12 of 16) Lemon, chickpea, and tuna salad (13 of 16) Lemon, chickpea, and tuna salad (14 of 16) Lemon, chickpea, and tuna salad (15 of 16) Lemon, chickpea, and tuna salad (16 of 16)

    Chickpea, lemon, and tuna salad
    Serves 5
    A fresh medley of chickpeas, tomatoes, onions, cucumbers, and bell peppers, mixed with lemon juice and tuna. Mixed with spicy mustard instead of mayo, this tuna salad is a light and refreshing dish for you to enjoy anytime of the day!
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    Prep Time
    15 min
    Prep Time
    15 min
    Ingredients
    1. • 1 (15.5 oz.) can of chickpeas, drained
    2. • 3 Roma tomatoes, chopped
    3. • 1/2 red onion, diced
    4. • 1 handful of chopped parsley
    5. • 1 red bell pepper, diced
    6. • 1 cucumber, diced
    7. • 1/2 tsp lemon zest
    8. • 3 Tbs lemon juice
    9. • 1 tsp extra virgin olive oil (EVOO)
    10. • Salt and pepper to taste
    11. • 1 (12 oz.) can chunk light tuna in water
    12. • 3 Tbs Dijon mustard
    Instructions
    1. • Combine all ingredients together in a bowl and fold tuna in last
    2. • Top with dijon mustard and mix until all ingredients are completely combined
    3. • Sever over a bed of lettuce, pita bread, crackers, or eat with fork and enjoy!
    Notes
    1. Store in airtight container in refridgerator for 4 – 5 days.
    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

     

  • Blueberry Lemon Mini-Bundt Muffins

    Blueberry Lemon Mini-Bundt Muffins

    Blueberry lemon mini-bundt muffins

    I just can’t get enough of these blueberry lemon muffins! Not only are they adorable (they’re made in mini-bunt muffin pans, and let’s face it, a miniature version of anything is just “the cutest thing ever”) but they’re also healthy! How can something so deliciously adorable also be healthy? Well, they’re made with Greek yogurt instead of butter and they’re filled with juicy blueberries! YUM! If you don’t have a mini-bundt pan, don’t worry! My recipe includes directions for how to make “muffin pan” versions of these little beauties…I’ve gotchya covered! 

    This recipe is super easy to make and doesn’t require a lot of time. The longest task (besides the whole baking part, but that’s the oven’s job) is zesting two large lemons. if you don’t have a zester, you can use a cheese grater to do this. A zester is just a skinnier version of a cheese grater anyways!  

    Blueberry lemon mini-bundts (6 of 6)

    After pre-heating the oven and spraying your muffin tins with non-stick spray, mix your “dry” ingredients (cake flour, baking powder, and salt) together and set aside.

    Another thing that makes these baby bundts so delicious is that they’re make with cake flour instead of normal flour. The main difference between cake flour and your normal non-bleached flour is that cake flour is extra finely ground, giving it a softer, finer texture. You can physically feel the difference, and these characteristics are reflected in the final product of your baked goods! Just pay attention to the expiration date on the box… no one wants to eat muffins made with stale cake flour. If you want to learn more about cake flour, the kitchn has some great information. 

    Blueberry lemon mini-bundts (2 of 6)

    Anyways, after mixing your dry ingredients, use an electric mister to beat the eggs and sugar together. It should look nice, thick, and yellow when you’re done. Next you’ll add in the lemon zest, Greek yogurt, canola oil, and lemon juice to complete your “wet” mixture.

    It doesn’t make a difference weather you zest the lemons before you start mixing the ingredients or if you stop halfway through to do this, just make sure to WASH your lemons before doing so! Lemons are some of the dirtiest fruits, which isn’t surprising because, who knows how many times they’ve fallen off the shelf and rolled around on the dirty grocery store floor. {ew}. Since you’ll be zesting the lemon rind (the part that touches the dirty grocery store floor) right into your muffin batter, I suggest you do everyone a favor and wash your lemons using warm water and soap before the zesting activities occur.   

    Blueberry lemon mini-bundts (4 of 6)

    Once your wet ingredients are mixed, complete the batter by adding the dry ingredients and mix until everything is perfectly combined. Before you pour the batter into your muffin tins you’ll need to add the frozen blueberries. Toss the blueberries in 2 tablespoons of cake flour the fold them into the muffin batter. 

    Make sure the oven is done pre-heating and spoon the mixture into your muffin tin. If you’re using a mini-bundt pan fill each tin up 3/4 full. If you’re using a muffin pan you need to fill each tin all the way to the top without overflowing. 

    Place your tin in the oven at 400 degrees F for 10 minutes. When the time goes off, leave your muffins in the oven and reduce the heat to 350 degrees. If you’re making mini bunts, cook them for 5 minutes at 350 degrees F. If you’re making muffins, cook them for 10-11 minutes at 350 degrees F.

     Blueberry lemon mini-bundts (3 of 6)

    When your mini bunts are done baking, remove them from the oven to cool so you can make the lemon glaze. All you have to do is mix together powdered sugar and lemon juice. I suggest using an electric mixer to do this. Glaze the muffins while they’re still warm. NOTE: you will NOT drench these in the lemon glaze. We want to very lightly glaze them. Dip the back of a large spoon into the glaze, and gently spread the glaze along the tops of your muffins. It won’t look like much is there, but I guarantee that it will taste delicious!  

    Blueberry lemon mini-bundts (5 of 6)

    Blueberry Lemon Mini-Bundt Muffins
    Yields 24
    description: Made with greek yogurt instead of butter, these blueberry lemon muffins are a healthy, light, and refreshing way to enjoy for breakfast or as an afternoon snack!
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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
    Muffin batter
    1. • 1.5 cups + 2 Tbs cake flower
    2. • 2 tsp baking powder
    3. • 1 tsp salt
    4. • 1 cup non-fat Greek yogurt (I used Fage)
    5. • 1 cup granulated sugar
    6. • 3 large eggs
    7. • Zest of 2 large lemons
    8. • 1/2 cup canola oil
    9. • 2 Tbs fresh lemon juice
    10. • 1.5 cups frozen blueberries
    Lemon glaze
    1. • 3/4 powdered sugar
    2. • 2 Tbs fresh lemon juice
    Instructions
    1. • Pre-heat oven to 400 degrees F
    2. • Spray a mini-Bundt pan with non-stick spray. (If making cupcakes, spray cupcake pan with non-stick spray and line each tin with paper liners).
    3. • In a large bowl whisk together 1.5 cups cake flower, baking powder, and salt. Set aside.
    4. • Use an electric mixer to whip sugar and eggs together.
    5. • Next, zest 2 whole lemons then add lemon zest, Greek yogurt, canola oil, and fresh lemon juice to the egg and sugar mixture. Stir until well combined.
    6. • Add dry ingredients to the wet mixture and stir until all ingredients are well combined.
    7. • In a separate bowl toss frozen blueberries and 2 Tbs cake flower until blueberries are coated in flower, then fold blueberries into muffin batter.
    8. • Using a large spoon, scoop batter into each mini-Bundt cup so that each cup is 3/4 full. (If making cupcakes, fill each cup all the way to the top).
    9. • Bake in oven at 400 degrees F for 10 minutes. After 10 minutes, leave muffins in over and reduce heat to 350 degrees F. If cooking mini-Bundts, cook muffins for an additional 5 minutes. If making cupcakes, cook muffins for an additional 10-11 minutes. Remove from oven when tops turn golden brown and toothpick comes out clean. Set aside.
    10. • While muffins are cooling make the lemon glaze. To do this, use an electric mixer to combine powdered sugar and fresh lemon juice. Mix until fully combined and no lumps of powdered sugar exist.
    11. • Remove muffins from trays. (Be careful when doing this because muffins and tins will still be warm). Using the back of a large spoon, gently brush lemon glaze over the top of each muffin and spread evenly. NOTE: you will lightly glaze each muffin. (You will use less than half of the lemon glaze).
    12. • Serve immediately and enjoy!
    Notes
    1. Store in an airtight container for up to 4 days. Serve at room temperature or re-heat in microwave for 20 seconds.
    God Save the Quinoa https://www.godsavethequinoa.com/
    I had a ton of blueberries left over after making this and I didn’t want to just throw away three perfectly good post-zest lemons, so I juiced them. What’s a girl to do with lots of lemon juice and blueberries? Add some coconut water and make popsicles. See the recipe here! 

    Fabulous recipes by Mandi at godsavethequinoa.com

  • Tuna Salad in Tomato Cups

    Tuna Salad in Tomato Cups

    Tuna salad stuffed tomato cups (10 of 12)

    Ever since I was a child, I’ve loved tuna salad! My mom used to always make tuna sandwiches to put in my lunch or would serve tuna salad with crackers as a snack. Yum! As I got older and started eating out on my own at those deliciously cute little bakeries, I noticed the ridiculously high calorie count in tuna salad. I’m talking 600-900 calories. At least. For ONE SANDWICH?!?! Uhhh no thanks.

    Because of this, I would (and still do) avoid tuna sandwiches at those cute little bakeries like the plague! But I just couldn’t say goodbye to my beloved tuna salad forever, so I figured out how to make a tuna salad of my own. A tuna salad that is healthy and tastes just as good at the unhealthy kind, with 198 calories to be exact! So, attention all cute little bakeries with un-healthy tuna salad, serve this recipe and I’ll start eating your tuna salad again! 

    How do I make my tuna salad healthy you ask? Well, let’s start with what makes tuna salad so unhealthy in the first place. There’s one word for it, and that word is mayonnaise. And lots of it. In my recipe, I’ll admit that I do use a mere 2 teaspoons of mayonnaise…but that’s much healthier for you than 2 cups of it!

    To make this Healthy Tuna Salad Recipe, I used plain nonfat greek yogurt in lieu of mayo, added lots of fruit (apples and grapes), nuts (chopped walnuts), veggies (celery and white onion shreds), and a hard boiled egg for extra protein. These additions give the tuna salad a great texture and make it more filing for you! I spiced it up with sweet relish, spicy dijon mustard, and even added some sriracha to give it a little extra kick! If spicier foods aren’t your cup of tea- opt out of using the sriracha! 

    Now back to those cute little bakeries. I just love how “cute” everything is! If you don’t know what I’m talking about, next time you go into one of these places look around at the pictures decorating the walls, the table linens, the plates, the menus, and the cute little old ladies brunching together in the corner. All of these elements really contribute to the overall atmosphere. In an attempt to recreate this atmosphere at home, I decided to serve my tuna salad in tomato cups! 

    Creating these tomato cups is very simple to do! To learn how, simply follow the step by step directions below:

    1. Cut off the top of the tomato near the stem. Remove the stem and set aside. (This will be used as your lid later on.)

    Tuna salad stuffed tomato cups (1 of 12)

     

     2. Use a knife to “trace” around the edges of the tomato as if you are trying to separate the “core” of the tomato from the “wall”. Be careful not to cut all the way through the skin! You want your tomato to hold the tuna salad- not leak everywhere! 

    Tuna salad stuffed tomato cups (2 of 12)

     

     3. Using a large spoon, gently scoop out the insides of the tomato. Re-trace the path you carved out with your knife to continue separating the tomato “core” from the “walls”. Don’t be afraid to use a little force if you get stuck! Continue tracing the path with the spoon until you can insert the spoon all the way to the bottom of the tomato (without puncturing the tomato of course!)  

    Tuna salad stuffed tomato cups (4 of 12)

     

    4. By now you should be able to fit the spoon all the way around the core of the tomato and lift it up. To continue, simply lift the core out of the tomato and throw it away. You’re almost done! 

    Tuna salad stuffed tomato cups (5 of 12)

     

    5. Now that you have removed the core, your tomato should look like a bowl or a cup. Use your spoon to scrape the sides of the walls to remove any excess tomato insides remaining. When you’re satisfied with how your tomato looks, put your spoon down! You’re finished! 

    Tuna salad stuffed tomato cups (6 of 12)

     

    See, that wasn’t so bad!

    Now all you have to do is mix all of the tuna salad ingredients together, stuff the tuna salad in the tomato, out it on a plate and voila! you’re done in less than 15 minutes! NOTE: Don’t forget to hard boil the egg! I ALWAYS forget to do this! 

    Tuna salad stuffed tomato cups (7 of 12)

     

    Tuna Salad in Tomato Cups
    Serves 4
    A lighter version of tuna salad full of fruit and veggies made with greek yogurt, stuffed in a delicious tomato cup. It takes 15 minutes to whip up and will only cost you 198 calories!
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    Prep Time
    15 min
    Total Time
    15 min
    Prep Time
    15 min
    Total Time
    15 min
    Ingredients
    1. • 1 (12 oz.) can chunk light tuna in water, drained
    2. • 1 cup celery, diced
    3. • 1 cup red or pink apple, diced
    4. • 1 cup of red grapes, quartered
    5. • 1/2 cup of raw unsalted walnuts, chopped
    6. • 1/4 yellow onion, shredded using cheese grater
    7. • 2 Tbs sweet relish
    8. • 1 hard boiled egg, chopped
    9. • 3 Tbs spicy Dijon mustard
    10. • 2 tsp olive oil mayonnaise
    11. • 1/2 cup non-fat greek yogurt
    12. • 2 tsp sriracha (for some extra kick- optional)
    13. • 4 heirloom or roma tomatoes
    Instructions
    1. • Hard boil one egg
    2. • While egg is boiling, hollow out tomatoes so they can be used as bowls.
    3. • When egg is done boiling, remove shell and chop.
    4. • In a bowl, combine tuna, celery, apples, grapes, walnuts, onion, relish, hard boiled egg, mustard, mayonnaise, greek yougurt, and sriracha (if desired). Mix well.
    5. • Scoop tuna mixture into tomato cups and enjoy!
    Notes
    1. 198 calories per tuna stuffed tomato cup.
    2. Store leftover tuna in refrigerator in an airtight container for up to 3 days. Serve leftover tuna in tomatoes or over lettuce.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

  • Mediterranean Quinoa Salad

    Mediterranean Quinoa Salad

    Mediterranean Quinoa Salad (1 of 1)

    I absolutely love everything about Mediterranean/Greek food! I mean, how could you not love this vivacious culture that takes pride in “celebrating” meals with  food, drinks, family and friends? If you’ve seen “My Big Fat Greek Wedding” you definitely know what I’m talking about! Despite the fact that I am half Greek, I promise there is no bias here!
     
    Anyways, the reason I said “Mediterranean/Greek” instead of one or the other is because there is a lot of overlap between these two cuisines. You see, Greek cuisine is technically  a “Mediterranean cuisine” due to its geographical origin and is often cited as a picture perfect example of the Mediterranean diet. 
     

    Mediterranean Quinoa Salad_lemon wedges blur (1 of 1)

    Maybe you’ve heard of the Mediterranean diet and maybe you haven’t. Over the past couple of weeks, I’ve noticed  more and more articles from health and fitness websites and magazines ranting and raving about this latest “fad”.  And what’s there not to rave about? The Mediterranean diet is largely plant-based with a strong emphasis on fruits and vegetables, nuts, grains, seeds, beans and olive oil;  very similar to the food consumed by the Greek culture (hence the overlap between “Mediterranean” and “Greek” cuisine.  Eggs, dairy, poultry, and fish are consumed regularly, just in smaller portions than what us Americans are used to. Meat is usually eaten once a month and refined sugars, flour, butter, and fats other than olive oil are rarely consumed. If you’re a visual person like me, this is better illustrated in the food pyramid below. 
     
     meddiet
     
    This concept might seem strange, but think of it like this: In America, we generally consider meat the “main dish” and veggies as “sides”. The Mediterranean diet is the complete opposite of this. Veggies are considered the “main dish” and meat is considered a “side”.  I know you’re probably thinking, well of course you think this “diet” is all the rage, you vegetarian, you, but hear me out. Mediterranean meal time is treated as a social event where food is leisurely consumed  and enjoyed with family and friends.
     
    Key word enjoyed. 
     
    The Mediterranean diet’s philosophy is don’t stop eating what you enjoy. Eat it! Just in smaller portions, and take the time to enjoy your food. 
     

    Mediterranean Quinoa Salad_lemon wedges long (1 of 1)

    Bottom line: Eat more of the foods that are good for you. Do not deprive yourself of the foods you enjoy. You can still have that chocolate cake or fried chicken, just eat these things in moderation and enjoy them. Meaning, don’t inhale them so quickly that you go into a food coma 10 minutes later. Use fresh ingredients, spend time with your family and friends, and raise a glass and say “OPA” at every meal!  

     

    Mediterranean Quinoa Salad
    Serves 6
    This Mediterranean inspired dish, full of flavor, colorful veggies and fresh greens- just like the Greeks like it, will have you yelling “OPA” at the top of your lungs!
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    Prep Time
    20 min
    Prep Time
    20 min
    Ingredients
    1. • 1 cup quinoa
    2. • 1 cup water
    3. • 1 cup low sodium veggie broth
    4. • 1 container of cherry tomatoes, halved
    5. • 2 cucumbers, quartered
    6. • 3/4 red onion, diced
    7. • 1/2 cup kalamata olives
    8. • 1 avocado, diced
    9. • 1 (15oz.) can chickpeas, drained
    10. • 1 cup artichoke hearts, drained and diced
    11. • 1 (8oz.) can roasted red peppers, drained and sliced
    12. • 1/3 cup feta cheese, crumbled
    Dressing
    1. • 5 Tbs lemon juice
    2. • 1 Tbs minced garlic
    3. • 1 tsp oregano
    4. • 2 Tbs red wine vinegar
    5. • 4 Tbs EVOO
    6. • Salt and pepper to taste
    Instructions
    1. • Cook quinoa in water and veggie broth. Set aside to cool when done.
    2. • In a large bowl, combine tomatoes, cucumbers, red onion, olives, avocado, chickpeas, artichoke hearts, roasted red peppers, and feta. When quinoa has somewhat cooled, add to ingredients and mix well.
    3. • To make the dressing, in a separate bowl, combine lemon juice, minced garlic, oregano, and red wine vinegar. In a slow, steady stream, gently pour the 4 Tbs of oilve oil into the lemon juice mixture, continuously mixing with a whisk or fork to create an emulsion. Olive oil and lemon juice will not mix correctly if you do not mix slowly and well. Add salt and pepper to taste.
    4. • Fold dressing into quinoa and veggie mixture then mix well, coating all ingredients and enjoy!
    Notes
    1. Add Salmon or lamb for additional protein.
    2. Store in airtight container and refrigerate for up to 5 days.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

  • Lemon Strawberry French Toast Casserole

    Lemon Strawberry French Toast Casserole

    Lemon Strawberry French Toast Casserole

    As I mentioned in my previous post Easter Bunny Blondie Bars, I spent Easter weekend in Galveston with Greg’s family. There were 12 of us and to satisfy everyone’s appetite, Greg’s mom split all 12 of us into groups and announced that each group was responsible for making one meal for the weekend. In case you’re wondering, this worked out perfectly since there were a total of 6 meals; 2 dinners, 2 lunches, and 2 breakfasts. 12 people, 6 meals, you’ve got yourself six groups of two!

    If you haven’t already guessed by the title of this post, I (I as in me and Greg, although the only thing Greg did was the taste testing) was in charge of breakfast. Just kidding, Greg is a great sous chef! I knew I needed to cook something big enough to feed everyone in our large group, and because we were celebrating Easter I wanted to make something colorful and fresh. For some reason “colorful” and “fresh” are two of the words that automatically pop into my mind when I hear the word “Easter”, so I decided to go with it.

    I’ve made several French toast casseroles before, but none quite like this. You see, I’m what I like to call an improviser in the kitchen, meaning that some of the time (okay, a lot of the time) I say screw the recipe, I’m going to do it my way! Sometimes this works out to my advantage and sometimes it does not. Luckily for me, my improvising with this recipe worked out to my advantage. Thank God…otherwise I would’ve had 12 hungry people to feed!

    I love this Lemon Strawberry French Toast Casserole because they’re SO easy to make, and at 177 calories per serving, how on Earth can you resist? If you’re a newbie in the kitchen, don’t let the long list of ingredients scare you away! (Many of these ingredients are spices of some sort.) There are really only four parts to this recipe; bread, egg mixture, topping, oven. Pretty simple, right? 

    Lemon Strawberry French Toast Recipe

     First start by cutting your bread into cubes. I suggest using Mrs. Bairds bread (yes, the kind you would use on a PB&J sandwich). Obviously the healthier option would be to use whole wheat bread, but if you have some picky eaters (or you’re one yourself) you can most certainly use white or “whole grain white” bread. You’ll hardly taste the difference once your casserole is cooked.

    Cut each slice of bread into cubes. I know this is hard to visualize with “sandwich” bread because its not eaxactly big and “fluffly” like french or chibata bread, but hear me out. The goal is to cut each slice of bread into 9 as-close-to-equal-as-possible sized pieces, or as I said earlier “cubes”.

    With a sharp knife, make the shape of a “tic-tac-toe” board on your bread. Two vertical lines with two horizontal lines running through the center. You know that childhood game you use X’s and O”s to challenge your opponent with? Well, the tic-tac-toe board has 9 equally sized boxes, and guess what? Each slice of bread should be cut into 9 pieces! Coincidence? Who knows! But you get what I’m saying, right?

    Once your bread has been cut into cube-like pieces, place them in a greased baking dish. I highly recommend using an 11×7, or similar size baking dish. You want to add enough bread to pack and fill the baking dish (think very minimal empty spaces when looking straight down at your casserole-in-progress), but you do not want your dish to be overflowing with bread. You should be able to cover your casserole with foil without having to squish your bread down. Its probably safe to say you probably won’t use the entire load of bread, dependnig on what size you get, but keep in mind you will be adding the egg mixture to your bread cubes. If you find out you need to remove or add some pieces of bread after adding the egg mixture, I definitely suggest doing so. 

    Next you will make your egg mixture. Although the list of ingredients looks cumbersome, I assure you that this is the easiest part! Crack seven eggs into a bowl. Add in the greek yogurt, skim milk, salt, 2 tablespoons of brown sugar, the pumpkin pie spice, vanilla extract, 2 tablespoons of sugar or truvia, and beat together with a whisk. If you don’t have a whisk, use a fork. You want to make sure the egg yolks are no longer intact when you’re done mixing. All ingredients should appear to be “liquefied”  and smooth. Once they look like this, simply pour the egg mixture over your bread “cubes”, and adjust, add, or remove bread cubes as needed. If you’re up for it, sprinkle some more pumpkin pie spice over the top of your casserole. Then cover it with foil and tuck it into bed in the refrigerator for the night (or at least a 6 hour nap) and leave it there until the morning. 

    In the morning you will untuck your casserole and pre-heat the oven to 350 degrees Fahrenheit. In a bowl, whisk together ricotta cheese, the juice of two lemons, and 2 teaspoons (or more if desired) of lemon zest. A word to the wise, its a lot easier to zest your lemons before you juice them. Once these three ingredients appear to be “well combined”, pour on top of casserole and sprinkle additional brown sugar on top. Use a spatula or the back of a large spoon to spread evenly across casserole, as if you were icing a sheet cake. Once you’re satisfied, pop that sucker in the oven for 40 – 45 minutes. You’ll begin to notice that the ricotta will begin to look custardy. This is a good thing; its supposed to look this way! In the oven, the lemon juice and ricotta will combine together with your casserole to give it a cheese-cake-like appearance and taste with way less calories. Mmmm! See the finished product, fresh out of the oven in the picture below:

    Lemon Strawberry French Toast Casserole

    You will know your casserole is done cooking when the ricotta begins to look hard and custardy, and the tops of the visible bread “cubes” are golden brown. When the timer goes off, remove your casserole from the oven and place on the countertop to cool.

    WAIT! You’re not off the hook yet, you still need to make the strawberry syrup sauce to place on top of the casserole. You can either make this the night before and store in an airtight container in the refrigerator, or you can make it while your casserole is baking in the oven. The decision is yours! In case you’re wondering, the strawberry syrup sauce is used in lieu of traditional maple syrup.

    Strawberry Syrup

    You only need three simple ingredients to make the sauce; water, sliced strawberries, and sugar or truvia. All you need to do is bring the water and sugar to a rolling boil in a sauce pan, add sliced strawberries and continuously stir (at a rolling boil) for 2 minutes. It’s very important to constantly stir the water and sugar until it reaches a rolling boil so that the sugar does not stick to the bottom of the pan. After 2 minutes, reduce heat and stop stirring, allowing strawberries to simmer. This will allow the sauce to thicken and take on a jelly-like appearance. Let your strawberries simmer for about 10 minutes, stirring every now and then. Once you are satisfied with the way your sauce tastes and looks, remove from heat. 

    Lemon Strawberry French Toast Casserole

     Congratulations, you’re done and its time to dig into your casserole! You can either place the strawberry sauce on top of the casserole before serving, or add the desired amount of sauce to each serving. I chose to allow my guests to add their own sauce, but feel free to serve your casserole however you like!

    Lemon Strawberry French Toast Casserole
    Serves 8
    A light and refreshing french toast casserole recipe that combines the flavors of fresh lemons and strawberries with the flavors of traditional french toast.
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    Prep Time
    15 min
    Cook Time
    45 min
    Prep Time
    15 min
    Cook Time
    45 min
    Ingredients
    1. • Whole Wheat loaf of bread cut into cubes (I used Mrs. Bairds and cut each slice into 9 pieces)
    2. • 7 eggs
    3. • 2 cups of plain non-fat greek yogurt
    4. • 1 cup skim milk
    5. • 1 tsp salt
    6. • 2 Tbs brown sugar + additional brown sugar for sprinkling on top
    7. • 1 Tbs pumpkin pie spice
    8. • 1 tsp vanilla extract
    9. • 2 Tbs sugar or truvia
    10. • 2/3 cup fat-free ricotta cheese
    11. • Juice of 2 lemons
    12. • 2 tsp lemon zest
    For Strawberry syrup
    1. • 1 container of fresh strawberries, sliced
    2. • 1/2 cup sugar or truvia
    3. •1/2 cup water
    Instructions
    1. • Generously spray 11 x 7 baking dish with PAM or non-stick cooking spray.
    2. • Cut sliced bread into cube size pieces and place in baking dish until full. Be sure to pack bread into corners of dish, and make sure bread is not “overflowing” from dish. (You should be able to cover dish in foil without smashing bread).
    3. • In a large bowl whisk together eggs, greek yogurt, milk, salt, 2 Tbs brown sugar, pumpkin pie spice, vanilla, and sugar/truvia. Pour egg mixture over bread so that it is evenly dispersed. Sprinkle additional pumpkin pie spice on top of casserole, cover with foil, and place in refrigerator overnight. You must refrigerate casserole for at least 6 hours so bread can absorb egg mixture.
    4. • In the morning, pre-heat oven to 350 degrees and remove dish from refrigerator and remove foil.
    5. • Combine ricotta, lemon juice, and lemon zest in a bowl and whisk together until smooth and combined. Pour ricotta mixture over top of casserole. Sprinkle top with additional brown sugar and spatula or back of a large spoon to evenly spread ricotta & brown sugar mixture across top of casserole.
    6. • Place in oven and bake for 40 – 45 minutes, or until cheese looks custardy and tops of bread turn golden brown. When finished, remove from oven and let cool before serving.
    7. • While casserole is baking, in a saucepan, bring water and sugar/truvia to a rolling boil on high heat, stirring constantly. When sugar water comes to constant boil, add in sliced strawberries and stir for 2 minutes. Reduce heat and let strawberries simmer for about 10 minutes or until sauce thickens, stirring sporadically. Once strawberry sauce is thick and gooey, remove from heat and place desired amount on top of casserole servings. Enjoy!
    Notes
    1. • Make strawberry sauce the night before and store in an airtight container in refrigerator.
    2. • Pour strawberry sauce on top of casserole either before or after serving- whatever you prefer!
    3. Calories per serving: 177
    God Save the Quinoa https://www.godsavethequinoa.com/
     Fabulous recipes by Mandi at godsavethequinoa.com

  • Cranberry Oatmeal breakfast bars

    Cranberry Oatmeal breakfast bars

    Canberry YOatmeal Bars

    Happy Friday! Friday mornings at my office mean one thing… breakfast club! Every Friday my co-workers and I take turns bringing food for our weekly breakfast club get togethers. It’s a great way to ring in the weekend and socialize with one another before conquering the last few {hundred} items on our to-do lists. I don’t know about you, but there’s just something so satisfying about crossing off every item on my to-do list before heading out the door on a Friday afternoon knowing I’ll have the entire weekend to kick back and relax… until it starts all over again on Monday.  

    Anyways, this week it was my turn to serve breakfast club and I decided to crowd please the co-workers with these DELICIOUS Cranberry Oatmeal Breakfast Bars. One of the great things about them is they are surprisingly healthy!  I know the filling looks like cream cheese, but the rumors are true and as the “YOatmeal” in the title suggests, the filling is actually 100% Greek Yogurt but tastes like 100% cream cheese. I used one individual, small container of 0% Vanilla Chobani Greek Yogurt and added 1/4 cup 0% plain Greek Gods Greek Yogurt to thicken it up. Mix that together with a soft granola-like crust, orange zest, and juicy cranberries…you’ve got yourself one hell of a breakfast bar!

    Cranberry YOatmeal Bars Close Up

    Just thinking about these leaves me wanting more! Seriously though, I had to restrain myself from eating the entire pan at home….and in the car…and at my desk before breakfast club…and at breakfast club…you get the point. My co-workers, on the other hand, had no problem scarfing these right up. Within 5 minutes every single one had been consumed. I guess I’ll have to bring double (or triple) the amount next time!

    When you make these, be sure to let them cool completely before digging in. I know it will be hard to resist, but I promise its worth the wait! If you try to cut them before they’ve had time to cool completely they will turn into crumbles rather than bars. Also, you can store these in the refrigerator or on the counter-top, just make sure you cover them with a lid to preserve freshness. If you have any left, they also make a great dessert. Simply pop them in the microwave for 20 seconds and serve with vanilla ice cream. YUM!

    Let’s get started! 

    Cranberry YOatmeal Bars
    Serves 16
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    Prep Time
    10 min
    Cook Time
    40 min
    Total Time
    50 min
    Prep Time
    10 min
    Cook Time
    40 min
    Total Time
    50 min
    Ingredients
    1. • 1 yogurt cup (3/4 cup) of 0% Chobani Vanilla Greek Yogurt
    2. • 1/4 cup of plain nonfat greek yogurt (I used Greek Gods 0% plain Greek Yogurt because of how thick it is)
    3. • 1 cup + 2 Tbsp all-purpose flower, divided
    4. • 1 cup Quaker instant oats
    5. • 1/2 cup brown sugar
    6. • 1 tsp cinnamon
    7. • 1/4 tsp baking soda
    8. • 1/4 tsp salt
    9. • 2 Tbsp chia seeds
    10. • 3 Tbsp unsalted butter, melted
    11. • 3 Tbsp coconut oil
    12. • 3 Tbsp orange juice
    13. • 1/4 cup Truvia
    14. • 1/4 cup granulated sugar
    15. • 4 Tbsp egg whites
    16. • 1 1/2 cups of dried cranberries
    17. • Zest from 1/2 fresh orange
    Instructions
    1. • Pre-heat oven to 325 degrees.
    2. • Generously spray an 8 x8 baking dish with cooking spray.
    3. • In a large bowl combine 1 cup flour, oats, brown sugar, cinnamon, baking soda, salt and chia seeds.
    4. • In a small bowl whisk together butter, coconut oil, and orange juice.
    5. • Add juice mixture to flower mixture and combine using a stand mixer. Stir until crumbly.
    6. • Set aside 1/2 cup of crumble mixture for later use. Using a spatula, press remaining crumble mixture into the bottom of an 8×8 baking dish, slightly pressing up the sides to form crust.
    7. • Whisk Chobani yogurt, Greek Gods yogurt, 2 Tbsp flour, egg whites, vanilla extract, truvia, and sugar in a medium bowl.
    8. • Stir in cranberries and orange zest.
    9. • Pour yogurt mixture over crust, spreading evenly and sprinkle reserved crumble mixture on top.
    10. • Bake for 30 – 40 minutes or until edges and top are golden brown.
    11. • Let cool completely before slicing and enjoy!
    Notes
    1. Keep sealed in airtight container to preserve freshness. Store on countertops or in refrigerator.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com