A Quinoa Refresher--Perfectly Perked Quinoa...FINALLY!

The last several times I have made quinoa I have come up short and disappointed with the finished product. Not willing to just leave it because quinoa is delicious, versatile and highly nutritious, I decided to research it further and try again. The end result- I am happy to say- was successful and delicious.
So, I wanted to share my findings with you...

Here is a link to one of the articles I read:
http://www.thekitchn.com/how-to-cook-quinoa-63344

And here is my adapted recipe:

Perfectly Perked Quinoa
From Kristi's Kitchen

Ingredients:

1 c. dry quinoa
2 c. filtered water
1 tsp. sea salt

Directions:

-Place all ingredients in a pot
-Heat to boiling, reduce heat slightly
-Simmer covered for twenty minutes and then beyond until you see that the quinoa has bloomed and that all the water has been absorbed (it took about 30 minutes total)

This turned out so nicely that I plan on going back through my quinoa recipes and adjusting them to meet this method! It was perfect!

Happy, Heathy Eating -Friends!

Coconut Flour Revisited - Orange Marmalade Muffins

So, I know I've talked about coconut flour before...but, if you are looking to eliminate grains - while wanting to hold on to quick breakfast options like muffins -this is the flour for you! Coconut Flour is easy to work with and pure fiber to boot, which makes it very filling...one regular muffin goes a long way! Check out my previous Coconut Flour posts for more details and recipes - just type coconut flour in the search tab and you will have it...

Today's offering, Orange Marmalade Muffins, was born this morning out of an overwhelming need to skip the standard whole grains we have been eating a lot of here lately. They turned out delicious -a fabulous compliment to our Onion, Mushroom and Spinach Omelets! Enjoy! I have been full of energy all morning - no sluggish slow down at all! These were definitely GREAT eats!

Orange Marmalade Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour

1/2 tsp. sea salt

1/4 tsp. aluminum-free baking powder

4 tbsp. coconut palm crystals

1 1/2 tbsp. chia seeds

2 tbsp. organic all fruit orange marmalade 

2 1/2 tbsp. fresh orange juice

1 1/2 tsp. almond extract

3 organic eggs

2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil

Directions:

-Preheat oven to 350 degrees

-Line 6 muffin cups with paper liners and set aside

-Combine wet and dry ingredients in separate bowls

-Incorporate wet into dry ingredients

-Fill lined muffin cups 3/4 full with batter

-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

Makes 6

Amaretto Pecan Pie Bars

From Kristi's Kitchen

Ingredients:

For crust:

2 sticks unsalted organic butter, softened

2/3 c. coconut palm crystals

2 2/3 c. soft whole wheat flour

1 teaspoon sea salt

For topping:

1 stick (½ cup) unsalted organic butter

1 c.coconut palm crystals

1/3 c. coconut nectar

2 tablespoons organic half-n-half

3/8 tsp. sea salt

2 c. chopped pecans

3/4 tsp. pure vanilla extract

1 tsp. almond extract

2 organic eggs, beaten

Directions:

-Preheat the oven to 350ºF and line a 9x13-inch pan with parchment paper creating a 2 in. lip all the way around the pan

-Process crust ingredients in food processor until crumbly.

-Press the crust into the lined pan and bake for 20 minutes until golden brown.

-While the crust bakes, prepare the filling by combining the 1st 5 topping ingredients in a saucepan and stir over medium heat. Simmer the mixture for 1 minute, then stir in the vanilla, almond extract.

-Temper the eggs with a small amount of the topping mixture and then combine them into the whole mixture

-Fold in pecans

-Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

-Return the pan to the oven and bake an additional 20-23 minutes.

-Remove the pan and allow the bars to fully cool in the pan.

Use the parchment overhang to lift out the bars and transfer them to a cutting board. Peel off the parchment, slice into bars and serve.

Banana "Ice Cream"

From Kristi's Kitchen

Ingredients:

2 ripe bananas, sliced and frozen
2 tsp. pure vanilla extract
4 tbsp.  organic/raw heavy whipping cream

Directions:

-Blend all ingredients until smooth -soft serve consistency
-Place in freezer for at least 30 minutes and serve with a dap of homemade whipped cream

*To mix it up a bit add in a tbsp. of natural peanut butter and call it the "Elvis" for fun!

The Bomb Brownies

From Kristi's Kitchen

Ingredients:

1/4 c. grapeseed oil

3/4 c. + 2 tbsp. coconut palm crystals

1 tbsp. date sugar

1 tsp. pure vanilla extract

1 c. soft whole wheat pastry flour

1/4 c. unsweetened cocoa powder

3/4 tsp. baking soda

1 tsp. sea salt

1 c. grated zucchini, processed in food processor

1/4 c. chopped walnuts

1/4 c. almond milk (optional - depending on the moisture level in your zucchini - use enough to accomplish batter consistency)

Directions:

-Pre-heat the oven to 350 degrees

-Lightly oil a 8x8 baking dish

-Mix together wet ingredients and dry ingredients separately

-Fold in walnuts

-Spread the mixture evenly into the baking dish

-Bake for 22-25 minutes until the brownies are slightly springy to the touch

Remove from the oven and cool completely before icing

Enjoy!

Fluffy Chocolate Frosting:

Ingredients:

3 tbsp. unsweetened cocoa powder

2 tbsp. organic unsalted butter, melted

3/4 c. +2 tbsp. coconut palm crystals

1/4 c. date sugar

1/4 c. raw whole fat milk OR almond milk

1/2 tsp. vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl

-Using a hand mixer, beat the ingredients until well combined, thick and fluffy

-Spread over cooled brownies and cut into squares

Ginger Carrot Soup

From Kristi's Kitchen

Ingredients:

4 c. freshly juiced Carrot juice

1 c. Homemade organic chicken stock (seasoned to taste with sea salt and garlic powder

4 tsp. freshly juiced ginger juice (a knob about 2 1/2" x 1 3/4")

1 garlic clove, juiced

1/2 tsp. sea salt

Garnish with green onion and chili pepper flakes

Directions:

-Combine all ingredients and serve luke warm or cold as a gazpacho

This is so simple, fresh and delicious! Leave out the stock and you have a fabulous juice...

Personal Update...

If you follow the blog, you have probably been wondering "What has happened to Kristi?" The posts have tapered off drastically in the last little bit, knowing that, I wanted to give my faithful followers an update...

My family and I are in transition. We have just sold a house and are taking a small vacation before relocating. Between the packing, moving and now vacationing -not to mention - the lack of a kitchen...creating and posting have paused. I promise that you have not been forgotten and I will do my best in the coming days and weeks to get some recipes up...

Thank you for your faithful following :0)

Many blessings of Health, Joy, & Happy Eating!

Kristi