Posts Tagged ‘gluten-free’

Chocolate Coconut Macaroons

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On the path to healthy living and clean eating, there’s been a few rough patches. It’s not always easy to retrain taste buds and old habits can be hard to break – especially during stressful and busy times. This recipe is my kind of ‘cheat’. It’s sweet and chocolatey, but also gluten free, vegan and super easy to make. Many thanks to my friend Ashley for sharing this amazingly delicious recipe with me.

3/4 cup honey
1/3 cup coconut oil
1 tsp vanilla
1/2 tsp salt
2 cups unsweetened, shredded coconut
1 1/2 cup oats
2/3 cup cocoa

In a large sauce pan, heat honey and coconut oil over low heat until just combined. Add vanilla and salt. I used coarse sea salt, table salt works too.

Turn off burner. Stir in oats and coconut. I used steel cut porridge oats with added flax seeds. Quick oats work too. Add cocoa and mix well with a wooden spoon.

Using a teaspoon, scoop onto a baking sheet. With your fingers, form into little balls. I needed to wash my hands several times through this process as it gets a bit sticky and messy. Refrigerate 30 minutes or until set.

Makes 36.
2 weight watchers points plus each

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Mexican Quinoa Bake

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Mexican food is full of fresh ingredients and flavours. I love how there are tons of possibilities for vegetarian cooking. Not only is this recipe delicious, it is also high in protein and fibre. I first tried out a similar recipe in one of my favourite cookbooks, Quinoa 365 by Patricia Green and Carolyn Hemming. This is my version.

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Salsa
1/2 medium red onion, diced
3 medium vine ripened tomatoes, seeded and diced
1/2 cup fresh cilantro, chopped
2 tsp fresh lime juice
1 tsp salt

1 cup uncooked quinoa
I- 540 mL can black beans, rinsed
1 cup corn kernels (fresh if in season or frozen)

Seasoning
1 tsp chipotle chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp dried oregano

Fresh Veggies
I medium zucchini, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
I medium green jalapeño, seeds removed, finely chopped

I cup jalapeño jack cheese, grated

Start by mixing all of the salsa ingredients together in a bowl. Set aside; allow flavours to mix while preparing the other ingredients.

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Preheat the oven to 350 F and grease a 9 x 13 casserole dish.

In a medium sized saucepan, bring 2 cups of water and 1 cup of quinoa to a boil. Cover and turn heat to low. Cook for 10-12 minutes until all of the water is absorbed. Fluff with a fork.

While quinoa is cooking, start chopping the veggies. Combine all vegetables together in the bottom of the casserole dish and spread evenly.

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Once quinoa is cooked, add the black beans, corn and spices to the saucepan. Stir until mixed thoroughly.

Place the quinoa mixture evenly over the vegetables in the casserole dish.

Spread fresh salsa over top of quinoa mixture. Top with grated cheese.

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Bake for 25- 30 minutes until cheese is melted. Serve immediately and top with your choices of cilantro, salsa, tortilla chips, freshly squeezed lime juice or sour cream.

Cut into 12 pieces – 3 weight watchers points plus per piece (without additional garnishes)

Stuffed Acorn Squash

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1 medium sized acorn squash
1/2 cup uncooked quinoa
1 tbsp olive oil
1/2 cup white onion, diced
2 – 3 cloves garlic, minced
1/2 cup zucchini, shredded
1/2 cup carrot, shredded
1/2 cup white mushroom, diced
1/2 cup red pepper, diced
1/4 cup cherry tomato, halved
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
Salt and pepper to taste
1/2 cup freshly grated Parmesan cheese

Turn oven to 375 F

In a sauce pan, combine quinoa with 1 cup of water. Bring to a boil then allow to simmer with a lid on for 12 minutes or until cooked. Remove from heat.

Cut the acorn squash in half and remove seeds and pulp. Cook acorn squash face down either:
A) the oven in a shallow dish with a bit of water at 350 for 40 minutes or until soft.
B) in the microwave on a plate with a bit of water on high for 8 – 10 minutes or until soft.

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Allow to cool. Once cooled, spoon out cooked squash (careful not to puncture skin). Add squash to cooked quinoa. Mix together until smooth. Place squash shells aside, they will being used as bowls.

In a large frying pan or wok, over medium heat, add oil, onion, carrot and garlic. Cook until onion is soft. Add zucchini, red pepper, and mushrooms to wok and allow them to cook for 2-3 minutes. Finally, add tomato, parsley, basil, salt and pepper. Turn heat to low.

Spoon squash quinoa mixture into wok and mix all ingredients together. Let ingredients rest on low for 3-4 minutes.
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Place acorn skins in Pyrex dish. Scoop mixture from wok into the skins. Pack in with spoon. They will be more than full. Top with 1/2 cup Parmesan cheese. Bake for 35 minutes, then broil on high for 2-3 minutes until cheese is bubbling.

Serve hot.
7 weight watchers points plus

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