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Quinoa Tabbouleh (GF)

22 Mar
Quinoa Tabbouleh

Quinoa Tabbouleh

So we do the paleo thing which is gluten-free and no other grains. But I’ve been finding lately that my energy fades about an hour into my yoga practice and after hot yoga, I would sleep for like 4 hours straight. I think the issue is that, despite my best efforts, I’m just not getting enough carbs and I really need them especially when I’m exerting a lot of energy. Increased protein & berries & nuts & bananas just don’t tide me over. So I’m going to try adding some quinoa back into my diet & see how that helps things. I also invented some chewy insane chocolately Clif-like-bars, which I’ll share soon 🙂

Back to quinoa. The first thing I knew I wanted to make was tabbouleh. So here is my creation, which turned out really rad.

Ingredients:

  • 1 1/2 c quinoa
  • 3 c water
  • 1/4 c lemon juice
  • 3/4 c olive oil
  • 1/2 t sea salt
  • 1/4 t pepper
  • 1 bunch fresh parsley, finely chopped
  • 1 cucumber, finely diced
  • 5 peppadew peppers, finely diced
  • 1/2 bell pepper, finely diced

Directions:

Add water & quinoa into a cold pot.
Heat to a boil, then reduce heat. Simmer for 12 minutes.
Prep veggies.
Whisk together oil, lemon juice, salt & pepper.
Pour the delicious dressing over the veggies & toss.
Remove quinoa to a container and let it cool down in the fridge.
Add the veggies to the quinoa & toss well.
Get your nom on.

Peace out!

Blueberry Muffins of Awesomeness (GF/Paleo)

21 Mar
Blueberry Muffins

Blueberry Muffins of Awesomeness

100% of the credit for these totally delicious, blueberry-tastic, I-can’t-believe-it’s-gluten-free muffins goes to PaleOMG. Don’t eat them all at once (you will want to) or you’ll turn into a blueberry like Violet Beauregarde from Willy Wonka.

Ingredients:

  • 1 cup almond butter
  • 1 cup almond meal / flour
  • 3 eggs, whisked
  • 1/4 cup Raw Honey
  • ⅓ cup Unsweetended Shredded Coconut
  • ⅓ cup Coconut Oil, melted
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • pinch of cinnamon
  • ½ cup fresh blueberries

Preheat your oven to 350 degrees.
Mix all ingredients together in a bowl. If you’re good at baking, you’ll know to mix the dry then the wet ingredients then mix together, but I do all the ingredients together and it works out just fine.
Pour into 10-12 muffin tin cups (lined).
Bake for 20-25 minutes. Just keep an eye on it, they will puff up and look adorable.

Peace out!

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