Quinoa Crunchy Morning

Quinoa Crunch, Greek Yogurt & Berries

Happy Friday!  Wahoo.  What’s everyone doing for this holiday weekend?

For breakfast, I wanted to make something really special to celebrate Friday and the upcoming long weekend.  I decided on Quinoa Crunch, from the Master Your Metabolism Cookbook.  =)

Now, this recipe is kind of like a super healthy granola.  Quinoa is a rockin’ grain with tons of fiber and protein.  We always like when we can get the most health bang for our buck!  It kind of has a nutty flavor that might need some getting used to.  It also might be kind of expensive at the grocery store.  You can find it much cheaper at a Trader Joe’s, Ocean State Job Lot or some other discount store that carries food.

*Unless the box says pre-washed, you need to rinse it in a mesh strainer!

Quinoa Crunch,
adapted from the Master Your Metabolism Cookbook

Ingredients
1 cup rinsed quinoa
1/4 cup flax seed
1 tablespoon extra virgin olive oil (you can use another kind, this one is just the healthiest)
1 tablespoon of honey or agave (you can use 2 if you like your crunchies a lil’ bit sweeter)
1 teaspoon cinnamon
1 teaspoon vanilla extract or maple extract =)

Directions: Preheat oven to 375 degrees.  Combine all the ingredients in a bowl and mix well.  Spread across cookie sheet.  I recommend cooking on one of those silicon baking mats.  Bake for around 15 minutes stirring mixture once in the middle.  Take out and allow to cool.  Break up and store in airtight container.

This makes 8 – 2 tablespoon servings.

Serve 2 tablespoons with 1/2 cup nonfat plain greek yogurt, 1/2 cup berries, 1/2 teaspoon honey.

216 calories

I hope this recipe passes the lunch time hunger test!

A Middle Eastern Shin-Dig

This evening I was really craving a hearty falafel sandwich.  Sadly, those wonderful, little deep fried chickpea balls are filled with fat and loads of calories.

I have found a recipe that I really like to make at home that really satisfies my craving for the Middle Eastern sandwich.  It is pan seared and low in calories.  It makes for a great meal that will please vegetarians and meat eaters.

Jillian Michaels Chickpea Burgers

Jillian Michaels Chickpea Burgers
In a food processor combine handful of parsley, 1 clove garlic, 4 scallions, 2 drained & rinsed cans of chickpeas, pinch of sea salt, 1 egg, 1 teaspoon of cumin and a handful of fresh oregano.  Blend until smooth.  Form 7 patties out of the batter.  They will be really mushy.  That’s normal.  Heat a frying pan and spray with cooking spray.  Heat burgers for about 7 minutes each side.  Make sure they are brown and slightly firm.

Serve with 1 Joseph’s 100 calorie lavash, 2 tablespoons hummus, 1/4 cucumbers, 1 tomato, lettuce and cilantro.  15 Baby carrots on the side.

All this delicious food for just 468 calories! This meal will totally keep you full for the whole evening.

Snack this afternoon was also a Jillian Michaels recipe.  It is from the Master Your Metabolism cookbook.

Trail Mix
(Makes 4 Servings)
Combine 1/4 cup raw pumpkin seeds, 1/4 cup dark chocolate chips, 1/4 raw almonds

178 calories!

Lunch…  Tempeh Greek Salad

1/4 block tempeh, 2 tablespoons parmesan, 1 teaspoon olive oil, 1 tomato, 1/4 cup cucumber. Place mixture in whole wheat wrap. 392 Calories

Breakfast this morning was a Nutty Naner Wafflewich =)

Spread 2 teaspoons almond butter on 1 whole wheat waffle. Slice 1/2 a banana and top waffle, drizzle 2 teaspoons honey, sprinkle with cinnamon & top with whole wheat waffle.  Grill on each side.  Enjoy the tastiest breakfast sandwich of your life! 340 Calories!