Lemon Poppyseed Quinoa Cereal

1 cup coconut milk
1 cup water
1 cup quinoa
1/2 tsp salt
1 1/2 tsp poppy seeds
grated zest of 1 lemon
1 1/2 T honey, or to taste
1/3 c sliced almonds

In medium saucepan, bring the coconut milk and water to a boil. Add quinoa and salt, reduce heat to low, and simmer, covered, for 15 min. Add extra liquid if necessary.

Stir in poppy seeds, lemon zest, and honey. Serve hot, topped with nuts and additional milk.

Adapted from Super Natural Every Day, where it is made with bulgur wheat. 

Edited to say that I think in future I would use more coconut milk or less quinoa, since it turned out pretty dry and not very cereal-like.


Green Monster Spinach Smoothie

1 frozen banana
1 Tbsp peanut butter
1/2 cup vanilla Greek yogurt
1/2 cup water
1/2 cup unsweetened soy milk (or any milk you prefer)
4 cups baby spinach (or more, or less)

Place first five ingredients in blender, then fill to the top with spinach. Blend until smooth. (Adapted from http://www.iowagirleats.com, one of my favorite blogs)

Homemade Granola

Preheat oven to 300 degrees.

Mix in large bowl:
4 cups old-fashioned oats
1 cup flaked coconut
1 cup coarsely chopped pecans or walnuts
½ cup unsalted sunflower seeds
½ cup wheat germ
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt

Mix together in small bowl:
½ cup vegetable oil
½ cup water
2 Tablespoons honey
1 teaspoon vanilla

Pour liquid mixture over oat mixture; mix well. Lightly grease a 15 x 10 x 1 inch jelly roll pan. Bake for 1 hour, stirring every 15 minutes, until golden brown and slightly crunchy. Let cool. Stir in 1 cup raisins

Makes 9 cups

Crunchy Top Bananas

Remember this?


2 Tbls brown sugar
2 Tbls melted butter
2 tsp lemon juice
1/4 tsp cinnamon
2 Shredded Wheat biscuts, crumbled
2 large bananas

Combine topping ingredients.
Cut peeled bananas in half, then slice lengthwise.
Place in square baking pan.
Spoon topping over each banana slice.
Broil 1 – 2 minutes or until golden brown.

Hot Apple Quinoa

1/4 cup dried quinoa
1 teaspoon ground flaxseed
Dash of cinnamon
1/4 cup apple, chopped
1/2 cup water
Handful chopped almonds, walnuts, or pecans
1 Tbsp maple syrup
milk of your choice (unsweeted soy milk is my favorite with this, but use almond or cows if preferred)

Boil water in pot with dash of salt. Mix quinoa, ground flaxseed, and cinnamon in a bowl. Add dry mixture to water when boiling. Reduce heat to low. Cover and cook for 10 to 15 minutes. Remove from heat and pour into serving bowl. Top with a handful of nuts, a tablespoon of maple syrup, and stir. Top with milk and enjoy! – Sara

Cottage Cheese Pancakes

1 cup cottage cheese
2 eggs
1/2 stick butter, melted
1/2 cup milk
3/4 cup whole-wheat flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
1/2 tsp nutmeg (optional)

In a large bowl, stir together the cheese, eggs, butter, and milk. Add the flour, baking powder, sugar, salt, and nutmeg, and blend lightly until just mixed. Grease a griddle with cooking spray and place over medium heat. Put a large scoop of batter on the griddle and use the back of a spoon to spread it out evenly. The pancake is ready to flip when you begin to see small air bubbles form, about 3 to 4 minutes. Flip and cook for another minute or 2. Makes about 12 4-inch pancakes.

Per pancake: 97 calories, 5 g protein, 8 g carbohydrates (1 g fiber, 2 g sugar), 5 g fat (3 g saturated)

Oatmeal Buttermilk and Berry Pancakes

1 1/4 cups quick-cooking oats
1/2 cup whole wheat flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup low-fat buttermilk
1 egg
1 egg white
1 tablespoon unsalted butter, melted
1 teaspoon grated fresh lemon peel
1 cup fresh blueberries
1/2 cup maple syrup

In a bowl, combine the oats, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, egg, egg white, butter, and lemon peel. Pour the buttermilk mixture into the oat mixture, stirring until just moistened. Gently fold in the blueberries with a rubber spatula. Refrigerate for 30 minutes.
Preheat the oven to 250ºF. Coat a large nonstick skillet with cooking spray and heat over medium heat. Spoon four 1/4 cupfuls of batter into the skillet and cook until the tops begin to bubble slightly, about 2 1/2 to 3 minutes. Turn the pancakes and cook 2 1/2 to 3 minutes longer, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Divide the maple syrup over the pancakes.