Gluten & Dairy Free
This is a delicious low-calorie granola that is great alone or on top of yogurt!
Ingredients:
2 ½ Cups Old Fashioned Oats
1 Cup Nuts (pecans, walnuts, almonds)
1/2 Cup Sunflower Seeds
1/4 Cup Sesame Seeds
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 Cup Unsweetened Applesauce
1 Tablespoon Honey
1 Tablespoon Vegetable or Canola Oil
1/3 Cup Raisins
Preheat oven to 300°F.
Combine the oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt together in a large bowl.
Heat the applesauce, honey and oil together either in a small saucepan over low heat or in the microwave.
Stir the applesauce mixture into the oat mixture until fully combined.
Spread it out onto a baking sheet. Stir every 10 minutes of baking until the granola is golden brown. This will take a total of about 45-50 minutes. Stir in the raisins after baking.
Store in an air tight container.
-Recipe found at Fake Ginger-
Tags: Breakfast, Gluten & Dairy Free, Gluten Free, Granola, Microwave, Oats, Pecan, Pecans, Walnut, Walnuts
This is a quick and easy one pot meal that is perfect for a weeknight dinner!
Ingredients:
1 Tablespoon Olive Oil
1 ½ lbs Boneless Skinless Chicken Breasts or Thighs, cut into bite sized pieces
1 Small Onion, chopped
2 Garlic Cloves, finely grated
15 oz Can Diced Tomatoes
1 Tablespoon Curry Powder
½ Tablespoon Chili Powder
1 teaspoon Freshly Ground Nutmeg
2 Cups Chicken Broth
1 Cup Quinoa
12 oz Bag Frozen Peas
Salt & Pepper, to taste
Heat the oil in a large pot over medium-high heat. Add the chicken and onion, sauteing until the chicken is browned.
Stir in the tomatoes, curry powder, chili powder and nutmeg. Simmer for a couple minutes.
Add the chicken broth and bring to a bubble. Stir in the quiona and reduce heat to medium-low. Cover the pot and cook for 20 minutes. Stir in the peas in the last couple minutes of cooking.
Serves: 4
-Recipe by: One Dish Dinners-
Tags: Chicken, Curry, Dinner, Gluten & Dairy Free, Gluten Free, One-Pot, Peas
Quinotto is the quinoa equivalent of risotto. Since risotto is one of my favorite foods, I thought I would give this a try. It turned out to be delicious and the roasted squash gave this dish a wonderful flavor… nothing beats out risotto, but this is a close second!
Ingredients:
2 Tablespoons Extra Virgin Olive Oil
1 lb Butternut Squash, peeled & cubed
Salt & Pepper
1/2 Cup Uncooked Quinoa, rinsed
A Handful of Cilantro, chopped
1 Carrot, grated
5 White Mushrooms, sliced
2 Garlic Cloves, finely grated
1 small onion, shopped
1 1/2 Cups Vegetable or Chicken Stock
Preheat oven to 350°F. Place the butternut squash on a baking sheet. Drizzle with 1 Tablespoon olive oil and season with salt & pepper and about 1 Tablespoon cilantro. Toss to combine. Roast in oven for 30 minutes, or until tender and lightly browned.
Cook the quinoa. A rice cooker works well or you can cook it on the stovetop. Add the quinoa along with 1 cup of water to a saucepan, bring to a boil, reduce heat and simmer for about 20 minutes or until the liquid is absorbed. For a rice cooker, add the quinoa along with 1 cup water and turn on.
Heat the remaining 1 Tablespoon of olive oil to a sauté pan over medium high heat. Add the garlic and onion, cooking for a couple minutes to soften the onion. Add the mushrooms, remaining cilantro and 1/2 cup stock. Cover and simmer for about 5-7 minutes, or until the liquid is absorbed.
Mix the grated carrot into the cooked quinoa. Stir the quinoa and remaining stock into the veggies in the sauté pan. Fold in the squash. Cover and simmer a few more minutes to let the remaining liquid absorb.
Serves: 4 as main dish
-Recipe adapted from FitSugar -
Tags: Butternut Squash, Dairy Free, Dinner, Gluten & Dairy Free, Gluten Free, Mushrooms, Quinotto, Risotto