- ½ cup uncooked quinoa
- 1 ½ cups unsweetened almond milk
- 2 tbsp natural, unsalted peanut or almond butter
- 1 cup strawberries
- 1 tbsp maple syrup
- 1 tbsp chia seeds
- 2 dates, chopped
- 2 tbsp almonds, chopped
In a medium saucepan on medium-high, add quinoa and almond milk. Bring to a boil and swirl in peanut or almond butter. Cover and reduce heat to low. Cook for 13 – 15 minutes, until quinoa is tender and almost all liquid is absorbed. Remove from heat and keep covered.
In a separate saucepan, while quinoa is cooking, cook strawberries and maple syrup on medium heat for 3 minutes. Mash berries with a fork and add chia seeds. Reduce heat to low and stir occasionally until thickened. Remove from heat and keep warm.
Stir quinoa with a fork and divide between bowls. Swirl in strawberry mixture and top with dates and almonds. Top with a splash of almond milk.
*adapted from cleaneating.com
Yields: 2 servings (may be prepared vegan and gluten-free)
Golden milk (This version is a bit spicier than the Turmeric Latte recipe posted alone. May also use that recipe in place of this one.)
- 1 tablespoon honey, more to taste
- 1 teaspoon ground turmeric
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground cinnamon
- 2 tablespoons boiling water
- 2 cups plant based milk
- pinch of black pepper
- 1 & 1/3 cups old-fashioned rolled oats (gluten-free if desired)
- 2 tablespoons chia seeds
- 2 tablespoons hemp hearts
- 1 & 1⁄2 cups golden milk (above)
- Fresh fruit and honey, for serving
In a medium bowl, combine the honey, turmeric, ginger, cardamom and cinnamon. Stir to combine, then stir in the boiling water to dissolve the honey. Stir in the milk. Taste, adding more honey if desired.
Combine oats, chia, and hemp seeds in a glass jar, stir to combine. Pour the golden milk into the jar and stir to combine. Chill overnight or up to 3 days. To serve, top with fresh fruit and honey, if desired.
Ingredients: (makes 2 – 3 small pancakes)
1 scoop vanilla protein powder (taste varies depending on type of protein powder)
¼ cup puréed pumpkin
¼ cup egg whites (approximately 2 egg whites)
3 tablespoons oatmeal
Cinnamon or pumpkin pie spice to taste
2 tablespoons unsweetened shredded coconut
1 teaspoon chia seeds
Splash of non-dairy milk (if batter is too thick)
- Combine all ingredients in a mixing bowl, and stir together with a spoon or whisk until there are no lumps.
- Heat a skillet coated with non-stick spray.
- Pour batter into the skillet, cooking one pancake at a time until all of the batter is used up.
- 3 cups oats (gluten-free if desired)
- 2 teaspoons aluminum free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- pinch of ground cloves
- 1 cup canned pumpkin
- 2 teaspoons pure vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup dark brown sugar
- 1 tablespoon olive or coconut oil
- 1/3 cup chocolate chips (vegan if desired)
- Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray.
- Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
- Measure out just 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
- In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
- Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan and bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. After baking cool for 10 minutes on wire rack. Cut into bars.
Notes: Bars can be frozen. Simply bake, cool, cut; store in ziploc bag. Reheat individually for 30 seconds in microwave.
*adapted from http://www.ambitiouskitchen.com