Quinoa Salad

Ingredients

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish
Directions

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.

When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve

Read more at: http://www.foodnetwork.com/recipes/quinoa-salad-recipe0.print.html?oc=linkback

Quinoa and Black Beans

2 Tbsps Oil
2 Onions chopped
6 cloves of garlic, minced
1 1/2 cups uncooked quinoa
3 cups broth
2 tsp ground cumin
1/2 tsp cayenne
2 cups frozen corn kernels
4 (15 ounce) cans of black beans, rinsed and drained
1 cup chopped fresh cliantro
Salt and pepper to taste

Directions
1. Heat the oil in a pot over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2. Mix quinoa inot pot and cover with broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

3. Stir frozen corn into the pot and continue to simmer about 5 minutes until heated through.  ix in the black beans and cilantro.

German Pancakes

German Pancakes

6 eggs

1 cup almond milk (or milk of your choice)

1 cup GF flour mix

(3 parts brown rice flour, 3 parts tapioca starch, 2 parts sourgam flour, 1 part almond flour)

½ Tbsp Stevia

1 tsp vanilla

½ tsp salt

¼ - ½ cup butter (I used 2 tbsp coconut oil)

Melt butter in 9x13 pan. Put eggs into blender and blend until bubbly.  Add milk, flour, stevia,vanilla, salt, and blend until light and fluffy.  Pour mixture into pan. Bake 400 degrees for 10-15 minutes. Cut into squares and serve with maple syrup or fruit spread.

Sweet Potato Pie

Sweet Potato Pie

What you need:

·         2 pounds of lean ground beef (other ground animals will work too)

·         1/2 pound of bacon

·         8 eggs

·         3 large sweet potatoes (get 4 just in case)

·         1 large white onion

·         1 large red onion

·         Spices: Cayenne, paprika, garlic, black pepper, oregano

·         1 large deep rimmed skillet or pan

·         Coconut Oil to grease your slow cooker

Food Prep:

1.     Peel your sweet potatoes and microwave them for 2-3 minutes to soften them slightly

2.     Slice your sweet potatoes into 1/8″ slices, or thin like in the picture

3.     Dice your bacon finely and brown it in a pan into crisp pieces

4.     Remove your bacon from the pan and set it aside for later

5.     Dice your onions into large chunks and add to your pan along with your ground beef. Make sure you use a deep skillet or pan big enough to brown 2 pounds of beef and 2 onions.

6.     Season your beef as you wish. I used a generous amount of cayenne, paprika, black pepper, garlic powder, and oregano.

7.     Make sure your beef is fully browned and onions are translucent.

8.     Beat your 8 eggs in a bowl, blender, or food processor. I use my trusty magic bullet. Add some cayenne and paprika to your egg mixture if you wish.

Assembly:

1.     Grease your slow cooker with some coconut oil.

2.     Line the bottom of your slow cooker with slices of sweet potato. Just enough so that you cover the bottom.

3.     Spoon in a layer of your seasoned beef onto the sweet potatoes.

4.     Sprinkle some of your crisped bacon pieces on top of the beef.

5.     Repeat.

6.     The goal here is to keep layering evenly until you use up your supplies. If you end up with some extra sweet potatoes, I’m sure you can think of a few ways to eat them later.

7.     Once you have finished layering, pour your egg mixture over the top. Trust me on this. The eggs will fall into place and make the magic happen.

8.     Cook on low for 6 hours.

9.     Allow pot to cool. If your ceramic crock is removable, throw it in the fridge overnight. This will allow the dish to congeal and set nice. You can then slice the casserole into pretty pieces like in the picture.

10.   Thank me after you WOD faster or lift heavier things after eating this amazing stuff

Easy Crockpot Breakfast Pie

Easy Crockpot Breakfast Pie

Prep time:  10 mins Cook time:  8 hours Total time:  8 hours 10 mins

Serves: 4-6

Ingredients

8 eggs, whisked

1 sweet potato or yam, shredded

1lb US Wellness Meats Pork Sausage, broken up

1 yellow onion, diced

1 tablespoon garlic powder

2 teaspoons dried basil

salt and pepper, to taste

any extra veggies you want to put in there: peppers, squash, etc.

Instructions

I greased my crockpot with a bit of coconut oil to make sure none of the egg stuck to it.

Shred your sweet potato. I used the shredding attachment on my food processor to make it super quick, but you could use a grater as well.

Add all ingredients to your crockpot and use a spoon to mix well.

Set it and forget it!! I stole that tagline. I’m gonna get sued. Eeeek.

Place on low for 6-8 hours. I cooked it for more than 7 to make sure the pork sausage was completely cooked through.

Slice it like a pie. 

Breakfast

Chocolate Peanut Butter Pancakes

1/ 3 cup coconut milk or almond milk

¼ cup coconut flour 2 tsp. coconut oil, melted 2 eggs, room temperature 2 tbsp. raw honey 1 tbsp. cocoa powder ½ tsp. vanilla extract 1/ 8 tsp. baking powder 1/ 8 tsp. salt ¼ cup peanut butter   Instructions:       Preheat an electric skillet on medium-high heat. Whisk together the eggs, coconut oil, coconut milk, honey and salt. Gradually whisk in the coconut flour, cocoa powder and baking powder. Spoon the batter onto the heated skillet and cook until bubbles form on the surface. Flip the pancakes and cook until lightly browned, about 2 minutes. Heat the peanut butter in a small microwave safe bowl for 15 to 25 seconds until smooth and creamy. Transfer the pancakes to a plate, drizzle with melted peanut butter.

Chocolate Waffles

Ingredients:    

1 stick unsalted butter, melted

½ cup coconut flour, sifted

6 eggs

½ cup almond milk

¼ cup raw honey

¼ cup unsweetened applesauce

1 tsp. cocoa powder

½ tsp. vanilla extract

½ tsp. salt

Grease and preheat a waffle iron. Combine all ingredients in a mixing bowl and whisk until smooth and combined. Scoop about ¼ cup of the batter into the waffle iron and cook until lightly browned. Serve with maple syrup, sliced fruit or chocolate chips.

Taco Seasoning

Homemade Taco Seasoning

The Players

• 1 Tbsp. Chili Powder
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Onion Powder
• 1/4 tsp. Crushed Red Pepper Flakes
• 1/4 tsp. Dried Oregano
• 1/2 tsp. Paprika
• 1 1/2 tsp. Ground Cumin
• 1 tsp. Sea Salt
• 1 tsp. Black Pepper (optional)

Sherry vinaigrette Salad Dressing

Sherry Vinaigrette

¾ tsp minced garlic

1 ½ tsp Dijon or regular mustard

3 Tbsp Sherry Vinegar

¾ tsp sea salt

1 ½ Tbsp Maple Syrup

4 ½ Tbsp Olive Oil

Quinoa Salad

http://allrecipes.com/recipe/zesty-quinoa-salad/