Quinoa Stuffing

This stuffing is not just for the holidays but is delicious for anytime of the year.  Simple and easy to make theres no excuse not to try it!  This recipe comes from Autumn & Bobby Calabrese off the beachbody website.  You can find it here:  https://www.beachbody.com/beachbodyblog/recipes/quinoa-stuffing

Ingredients

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 8 medium celery stalks, chopped (about 4 cups)
• 2 medium green apples, with peel (about 2 cups)
• 4 cups low-sodium organic vegetable broth
• 2 cups dry quinoa, rinsed
• 1 tsp. sea salt
• 1 tsp. ground cumin
• ½ tsp. ground black pepper
• ½ cup dried cranberries
• ½ cup chopped fresh cilantro
• ½ cup pine nuts

Instructions

1. Heat oil in medium saucepan over medium-high heat.
2. Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
3. Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
4. Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
5. Add cranberries. Cover and let stand for 5 minutes.
6. Add cilantro and pine nuts; fluff with fork and serve.

Broccoli Cheese Soup

Get your vegetables in without being bland.  This broccoli cheese soup is bound to pack a flavor punch.  I didn't create this recipe but found it from Stephanie on  http://thefoodieandthefix.com/21-day-fix-broccoli-cheese-soup/

Ingredients

- 2 tsp Butter

- 1 medium onion, chopped

- 1 cup chopped carrots (about 2 medium)

- 4 cups low-sodium chicken broth

- 4 cups broccoli, roughly chopped

- 2 cups cauliflower, roughly chopped

- 1/2 tsp salt & pepper, to taste

- 2 cups broccoli, chopped into small pieces

-1 1/3 cups shredded sharp or extra sharp cheddar cheese

Instructions

1) In a large pot, melt the butter over medium heat, then add the onions and carrots.  Cook, stirring occasionally until they start to soften 

2) Add roughly chopped broccoli (not the finally chopped broccoli), cauliflower, salt, and broth

3) Cover and let boil (stirring frequently) until all veggies are soft

3.5) As veggies are boiling, steam the finely chopped broccoli in a pan or in a microwave

4) Once veggies are soft, puree the mixture in the blender

5) Put blended mixture in pot on low heat.  Add shredded cheese and soft finally chopped broccoli.  Add pepper to taste and enjoy!

Container Equivalents: 1 1/2 Green, 1 Blue, 1/3 Red, 1/2 Tsp

Pumpkin Custard Bars

While it may not be the holiday season but I love desserts and couldn't pass up these pumpkin custard bars.  Who says eating healthy means eating bland food.  I found this recipe from Stephanie on http://thefoodieandthefix.com/flourless-pumpkin-custard-bars/

Ingredients

    -1 1/2 cups pumkin puree (1 can)

    -3 Tbs Almond Butter

    -1 tsp vanilla

    -1 Tbs Pumpkin pie Spice

    -3 Tbs Maple Syrup

    -3/4 tsp baking soda

    -2 eggs

    -Dash of Salt

    -Optional: Pecans

Instructions

    1) Preheat Oven to 350 degrees.  Spray an 8x8 baking dish with cooking spray.

    2) Whisk all ingredients together until well combined and spread into the baking dish. Bake for about 40 minutes or until a toothpick comes out clean from the center. Let cool, then cut into 9 bars.

    3) Refigerate any leftovers

Notes

Container Equivalents: 1/6th PURPLE, 1/9 RED, 1 TSP, 1 TSP Maple Syrup

Almond Energy Bars

Almonds, yes.  Energy bars, definitely.  Dessert, HECK YEAH!!!!!  This recipe comes from my coworker Sam Woods.  A delicious and perfect treat for anyone who loves to workout and stay fit. 

Recipe:

Base:

2 cups ground raw almonds

1 cup unsweetened coconut flakes

1 cup flaxseed meal

3 scoops whey protein

½ cup of almond butter

1 cup of melted coconut oil

3 tbs. of coconut sugar (the recipe calls for stevia, but I don’t like the weird aftertaste in my mouth.)

Frosting:

1 full slab of cooking chocolate, 100% cacao

½ cup of coconut oil

½ stick of butter

2 tbs. of cinnamon( more or less according to taste)

Sweeten to taste, more coconut sugar, like ¼ cup maybe…

Mix all base dry ingredients in a bowl first. Then add the melted coconut oil and almond butter. Sometimes I melt the almond butter with the coconut oil so it mixes with the dry ingredients better. Make sure the oil is mixed throughout and press into a 13x9 pan. Should be about ¾ inch thick, maybe more. Not exact science happening in a guy’s kitchen!  HA!  Refrigerate for about an hour.

While the base is cooling, put the frosting ingredients in a pan and on LOW heat slowly  melt the chocolate. Once it is melted turn off the heat and let it set until the hour is up for the base to cool. Pour the chocolate stuff over the base until all is coated and refrigerate for another hour or so. Then you can serve up and power up!!

Because of the coconut oil, these bars need constant refrigeration. If you set them out, they’ll last a little while, then they get crumbly. Still good, but messy. Let me know what you think.