Quinoa Fried "Rice"

I love fried rice but I rarely eat it anymore because it’s typically very greasy and salty. However, a few years ago, my grandmother told me a simple way to make fried rice at home that cuts back on the sodium and fat. I make this version with white rice all the time and it’s delicious!  When I started discovering super foods, I realized that I could probably make this recipe with quinoa instead. I have to tell you, I do not miss the white rice at all. The quinoa adds a nuttiness and wonderful crunchy texture to the dish. I also don’t feel nearly as guilty eating it because it packs in so much nutrition and really keeps me full. 

Quinoa is a super food because it is loaded with fiber and protein. In fact, it has more protein than any other grain. It’s also naturally gluten free so if you happen to be gluten intolerant, this is the perfect grain for you.

I like to make this as a side dish or even a snack during the weekend. You can easily double the recipe and have an easy work time lunch for yourself all week long. I was contemplating even posting this recipe because it’s SO easy to make and I feel kind of guilty! I am one of those people, though, that really appreciates a simple healthy recipe, so I really hope you do as well. 

Ingredients:

1 cup quinoa rinsed

½ onion finely chopped

1 clove garlic finely chopped

½ cup carrots finely chopped

½ cup celery finely chopped

2 eggs- scrambled

¼ cup low sodium soy sauce

1 tbsp. olive oil

Directions:

1)      Rinse and drain quinoa in a mesh strainer.

2)      Cook quinoa according to package directions.

3)      While quinoa cooks, finely chop your vegetables.

4)      Heat a large skillet on medium high heat and coat with olive oil.

5)      Stir in veggies and cook 7-8 minutes or until tender.

6)      Scramble eggs in a separate bowl then mix into the veggie mixture and cook through.

7)      Add cooked quinoa to the skillet and pour in soy sauce.

8)      Mix together until blended and enjoy!

Eggplant "Meat" Balls

If I were the only one in my household I would probably eat vegetarian 90% of the time. I absolutely love all vegetables and rarely crave meat or poultry. My husband, on the other hand, feels deprived when he doesn't have meat for dinner. That is why I love when I can serve him a vegetarian dinner that he likes without having him ask, “Where is the meat?”

These eggplant meatballs did the trick! I got this recipe from my mom who is an absolutely incredible cook. I am in awe of the way she can throw things from the fridge together and create a gourmet masterpiece. When I first tasted her eggplant meatballs I knew I was hooked! They are packed with amazing flavor from the meaty eggplant and robust mushrooms and get super crunchy from baking in the oven.  They are perfect served over whole wheat pasta, brown rice, or quinoa. (We had ours over the Harvest Grain Mix from Trader Joe’s).

Eggplant is a super food because it’s loaded with fiber, potassium and vitamin b. All foods that are purple in nature are inherently great for you because of their disease fighting antioxidants. You can feel good about eating these “meatless meatballs” knowing all of the goodness you are putting into your body!

Ingredients:

1 Eggplant- finely chopped

8 Oz. Mushrooms- finely chopped (I used baby portobellos )

1 Yellow Onion- finely chopped

1 Red Bell Pepper- finely chopped

2 cloves garlic- diced

2 Tbsp. Parsley- Finely Chopped

4 eggs

2 Cups Seasoned Whole Wheat Bread Crumbs

2/3 Cup Grated Parmeasan or Pecorino Romano

1 Cup Shredded Mozzerella Cheese (I used part-skim)

Salt and Pepper to Taste

Directions:

1) Preheat oven to 400 degrees

2) Finely chop the eggplant and sprinkle liberally with salt. 

3) Chop mushrooms, onion, red bell pepper, garlic, and parsley

4) Using a paper towel drain excess moisture from the eggplant

5) Add mushrooms, eggplant, onion, pepper, and garlic into a large saute pan coated in olive oil. Cook for 8-10 minutes or until tender

6) Turn off heat and add parsley. Mix to blend.

7) Please mixture in mixing bowl and allow to cool for 10 minutes.

8) When mixture has cooled slightly, stir in cheeses, eggs, and whole wheat bread crumbs

9) Roll the mixture into good size meatballs (Mine made 30)

10) Line 2 baking sheets with heavy duty foil and spray liberally with nonstick cooking spray

11) Place meatballs on prepared baking sheet and cook for 25-30 minutes flipping halfway

12) Serve over pasta or grain then top with tomato sauce and more grated cheese! 

ENJOY :)

Slow Cooker Apple Cinnamon Oatmeal

I love the fall in New England: The air is crisp, the leaves start turning bright red and orange, and it's apple picking season! Apple picking has to be one of my favorite things to do this time of year. My husband and I decided to go this past weekend, and we were excited to learn that it was Honeycrisp Apple season. I adore Honeycrisp apples- they have a wonderful crunchy texture and have just the right amount of sweetness and tartness. I used Honeycrisp apples in this recipe, however feel free to use any apple of your choosing.

I have become obsessed with making oatmeal in my slower cooker lately. I make a batch on Sundays and put it in containers for the week. The house smells so incredible as it cooks, and it is one of the simplest recipes to make. I've discovered slow cooker liners which make for the easiest clean up. If you use them correctly you will be left with no crusty residue and can even get away with not washing the pot at all! 

This recipe incorporates the super food of Chia seeds which are packed with Omega 3- fatty acids as well as phosphorus and manganese which lead to stronger bones. This oatmeal is loaded with protein and fiber and is the perfect "super breakfast" to start your fall morning. I hope you enjoy it as much as I do!

Ingredients:

1 Cup Steel Cut Oats

2- 2 1/2 Cups Low Fat Milk

2 Cups Water

3 Tbsp. Brown Sugar

2 Tbsp. Cinnamon

2 Tbsp. Chia Seeds

1/2 Cup Chopped Walnuts (optional)

*This Recipe will yield 4 servings

Directions:

1) Place all ingredients in slow cooker and stir to combine.

2) Turn slow cooker on low and cook for 3-4 hours

3) Stir with large spoon and add 1/2 cup more milk, if necessary

4) Top with walnuts, if desired, and enjoy!