Saturday, March 30, 2013

Warm Quinoa & Tuna Salad

I love to find new ways to prepare quinoa, but this one was kind of an accident. A few nights ago it was just one of those nights where my hubby was working late, the kids had already eaten leftovers, and I was rummaging the cupboards for something for me. I got a bowl and threw in some ingredients I had on hand. It was so surprisingly good that I made a big batch of it today for lunch.

Warm Quinoa & Tuna Salad
2 c. cooked quinoa (about 3/4 c. dry, cooked according to package)
2 cans tuna, drained
2 stalks celery, chopped
2 roma tomatoes, chopped
1-2 carrots, diced and boiled until tender
1/2 c. mayonnaise
1 t. onion powder
plenty of salt and pepper to taste

I'm more inclined to use quinoa if I have some already cooked in the fridge. I just warmed it up in the microwave for this recipe.
So here are all my ingredients:

 Just toss them all in a mixing bowl, season with salt and pepper, and it's ready to serve. It's that simple!
 One of my kids insisted that she wanted something else for lunch today. I told her just to give it a try. After that, she ate 2 bowlfuls!

Wednesday, March 20, 2013

Banana Oat Muffin Tops

I don't know how to introduce this recipe. It is adapted from my Oatmeal Banana Cookies and I love it so much that any description seems inadequate. They're like a muffin, but in the form of a cookie. They're perfect for breakfast or snacks and my kids just eat them up. They have no idea that they're super healthy.

Banana Oat Muffin Tops
4 over-ripe bananas
1/2 c. coconut butter (or regular butter) melted
1/2 c. agave
2 eggs
1 t. vanilla
1 t. almond extract
1/2 c. milk
2 & 1/2 c. oat flour (blend up oats in the blender)
3/4 c. whole wheat flour
1/3 c. ground flaxseed
1 & 1/2 t. baking soda
1/2 t. salt

In a large mixing bowl, mash bananas. Mix in coconut butter and agave.
Mix in eggs, extracts, and milk.
 (I forgot to add my milk with the previous picture...haha!)
 Add all the dry ingredients.
 Mix well.
 Using a cookie scoop, place balls of dough onto a lined cookie sheet. Sprinkle tops with oats if you want.
 Bake at 375 F for 8-10 minutes.


 My whole family can't get enough of these cookies. Hope you like them as much as we do. Enjoy! 

Saturday, March 16, 2013

Key Lime Bars

Well, this recipe didn't turn quite as green as I'd have liked, but they'd still make an amazing St. Patrick's Day dessert. I took my trusty Lemon Bar Recipe and made this key lime version. If you really wanted them to be more green just add some food coloring.

Key Lime Bars
1 c. (2 sticks) regular salted butter, softened
1/2 c. powdered sugar + more for garnish
2 c. flour
1 c. sugar
3 eggs
juice and zest from 2 limes
1/3 c. sour cream
Heat oven to 350 F. Combine butter, powdered sugar, and flour in a mixing bowl.
 Press into a greased and lined 11x9" pan. (You could also use a 9x9" if you want super thick bars.)
 Bake crust at 350 F for 18-20 minutes and cool for about 5 minutes. Meanwhile prepare filling by whisking together the remaining ingredients in a bowl. When crust has cooled for a few minutes, pour filling over crust. Bake for another 20-25 minutes.
 Let bars cool completely, then remove bars from pan and sprinkle with additional powdered sugar.
 Cut into squares.

They are so dang good. Enjoy!

Friday, March 15, 2013

Huancaina Sauce

Today while I was at my mom's house, she started making this South American sauce for my brother who is coming to visit. He spent two years on a mission in Peru and Bolivia and apparently this is a common Peruvian recipe. It calls for aji amarillo peppers, but I don't know where to find those so instead, I used a couple green bell peppers, one anaheim pepper, and some jalapeno slices. I can't say that it tastes authentic because I've never been to Peru, but it sure was tasty!

Huancaina Sauce
2 T. oil
1/2 medium onion, chopped
2 green bell peppers, seeded and chopped
1 anaheim pepper, chopped
2 cloves garlic, minced
12 oz. queso fresco cheese
3/4 c. evaporated milk
4 saltine crackers
8 slices bottled jalapenos (or more if you love heat)
2 t. lime juice (or juice from 1/2 lime)
salt to taste

Heat oil in a large skillet over medium heat. Add onion, peppers, and garlic.
 Season with a little salt and pepper. Saute for a few minutes or until edges of veggies start to brown.
 Place sauteed veggies and remaining ingredients in a blender.
 Blend for about 40-60 seconds or until well combined.
 Season with more salt to taste and eat right away.
 Traditionally, this sauce is served over potatoes.
 But I think my favorite way to eat it was with corn chips.

Thursday, March 14, 2013

Potato Chip Rice Crispy Treats

Our green recipes have been put on hold today to celebrate National Potato Chip Day. Believe it, because this is happening. I had this idea quite a while ago, but I've been waiting for just the right opportunity to make them. This was it.

Potato Chip Rice Crispy Treats
4 T. butter
5 c. miniature marshmallows
3 c. crispy rice cereal
2 c. crushed potato chips (I used wavy)
3/4 c. chocolate chips
Here are our culprits:
In a large pot, melt butter and marshmallows over low heat.
 Remove from heat and stir in cereal and chips.
 At the very end, stir in chocolate chips.
 Press into a parchment lined 9x9" pan.
 Cut into squares when completely cool.

 Hope you have a wonderful Potato Chip Day. Enjoy!

Wednesday, March 13, 2013

Green Monkey Smoothie

Alright, here is our green recipe #3. Are you ready for this? I actually discovered this recipe a long time ago. It sounds a little strange, but it's my favorite green smoothie ever!

Green Monkey Smoothie (adapted from Fit2Fat2Fit)
Serves 1-2
1 c. almond milk (I use original)
1 ripe banana
1-2 T. peanut butter
2 handfuls spinach
6 ice cubes

Combine all ingredients in a blender and blend for about 30 seconds or until smooth.