Quinoa Breakfast Casserole

Quinoa Breakfast Casserole

4 cups of cooked quinoa (instead of preparing quinoa with water like the package suggests, use chicken broth. so much tastier!)
8 oz of ground sausage
1 medium onion chopped
6 large eggs
1 cup grated carrots
5 cloves garlic, minced
2 tsp dried parsley
1/2 cup parmesan cheese 1 cup mozzarella , plus extra to sprinkle on top
1 tsp salt (more if you use water to make your quinoa. otherwise, the chicken broth adds enough salt.)
1 tsp pepper

Directions:
Preheat oven to 375 (fahrenheit). Place a small amount of butter in a frying pan. Saute onions for about 3 minutes then throw in your sausage and cooked it till it is crumbly and no longer pink.

Next combine all of your ingredients in a large bowl (except for the extra cheese for the top) and mix well.  Use some butter to coat your 9x13 baking dish.  Scoop out mixture to fill your 9x13 baking dish. (You can also put this mixture into a muffin pan) Press down firmly with your fingers or the back of a spoon.  Sprinkle more parmesan cheese on top.  Bake in oven for 30 minutes.  Ready when slightly browned on top and a fairly browned crust on bottom and sides has formed.

Double chocolate chip cookies GLUTEN FREE!!

Double Chocolate Chip Cookies

print

• 2 ½ cups blanched almond flour
• ¼ cup unsweetened coco powder
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ½ cup butter
• 2 eggs
• 1 tsp vanilla
  
• ¼ cup sugar
• ½ cup milk chocolate chips
• ½ cup white chocolate chips

1. In a large bowl, combine almond flour, sugar and coco powder
2. Stir in salt and baking soda
3. In a medium bowl cream together butter, vanilla and eggs
4. Stir wet ingredients into dry to combine
5. Fold in all chocolate chips
6. Scoop dough 1 tablespoon at a time onto 2 parchment paper lined baking sheets
7. Flatten dough with the palm of your hand
8. Bake at 350° for 10 minutes
9. Cool and serve

Makes 24 cookies

Banana Chocolate Chip Cookies

Over the years I have started to dislike the same old Banana Bread with chocolote chips in them.  I wanted to make something with all my ripe banana's but not banana bread :)  So I found this recipe and altered it a bit.  They turned out like muffin tops and we loved them!   The banana flavor was not overpowering ant it had a great oatmeal cookie type feel to it.

INGREDIENTS

• 1.5 cups all-purpose flour
• 1 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1 cup mashed ripe banana 
• 1 cup old-fashioned rolled oats
• 8 ounces semisweet chocolate chips

DIRECTIONS

1. STEP 1

   Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats and chocolate chunks.

2. STEP 2

   Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

adapted from: http://www.marthastewart.com/338169/banana-walnut-chocolate-chunk-cookies

Trader Joe's chocolate Rice Krispie Treats

I have yet to find an inexpensive marshmallow brand that does not contain GMOs. I want to make marshmallow treats! We are craving them! So I learned everything that has the Trader Joe's name on the package does not contain GMOs. YEAH!!! Trader Joe's makes Rice Krispies, but they don't make regular marshmallows. They make a ton of flavor marshmallows. So I grabbed the chocolate cover marshmallows and this recipe turned out AMAZING!!

3TBS Butter
1 7oz box of trader Joe's marshmallows
5 cups of trader Joe's Rice Krispies

Melt the butter over low-medium heat. Once melted add marshmallows and melt them completely. Remove pot from heat and stir in 5 cups of Rice Krispies. Spread mixture in a greased 9x13 dish. Let them cool for 15 minutes in fridge and then cut squares.


- Posted using BlogPress

Pineapple Zucchini Muffins

Makes 24 Muffins

3 eggs
1/2 cup sugar
1 cup of melted butter (2 sticks)
1 Tbs Vanilla
2 cups of grated zucchini or carrot
8oz of crushed pineapple
3 cups of flour
1 tsp baking powder
1 tsp baking soda
1 tsp  cinnamon
1 tsp  nutmeg
1 tsp  salt

Mix eggs, sugar, butter, vanilla, pineapple and zucchini.  In a separate bowl mix flour and dry ingredients.  Combine and mix.  Then pour into lined muffin pans.  Bake at 350 for 22 minutes or until golden brown and tooth pick comes out clean.

Honey-Garlic Chicken Wings

These are ridiculously delicious wings and great for anyone avoiding nightshades.  If you cook them on the barbecue (which is the way we like them!), they end up as a “dry” wing (they are still moist and tasty though!).  You can also cook them in the marinade in the oven for a sticky, gooey wing (but these will also have more sugar this way).  They are delicious either way!

 Ingredients:

• 3 lbs chicken wings, separated
• 1/3 cup Honey
• ¼ cup Lemon Juice
• ¼ cup water
• 2 Tbsp Coconut Aminos or Reduced Sodium Tamari Soy Sauce
• 2 Tbsp Apple Cider Vinegar
• 2 tsp Garlic Powder
• ¾ tsp Ground Ginger
• 1 tsp smoked paprika (if nightshades are ok for you)

1.    Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat.  Turn heat down to low once it starts to simmer and let simmer for 5 minutes.  Remove from heat and let cool.
2.    Pour marinade over chicken wings (I like to do this in a large ziplock bag but you could do this in a bowl or baking dish too).  Let marinade in the refrigerator for at least 2 hours (the more the better).
3.    Barbecue chicken wings until cooked, turning once (something like 20 minutes total, depending on how hot your barbecue is).  Alternatively, place in a greased baking dish (or line with foil) and bake at 400F for 1 hour, turning once.  Enjoy!

Butternut Squash Lasagna

Disclaimer: nothing can take the place of real noodles.

I know – le sigh.

However, if you’re willing to put that aside, this recipe is pretty awesome and will get you close to a lasagna-like dish without any gluten or dairy. Win! I’m currently back in Scotland visiting, and a trip to the local Tesco to get ingredients left me with zero options for pre-made sauce that did not contain any excess sugar, so I looked around and gathered some staples to make my own. If you can find a clean pasta sauce, by all means go ahead and use that which means you’ll save time and omit the tomato sauce, paste, and oregano. I also used lean ground pork, but beef or lamb or a combo of different meats would be tasty as well.

Prep time: 20 min     Cook time: 30 min    Makes: 6-8 servings, one 13″ x 9″ dish or two 9″ round dishes

Ingredients:

• 2 medium or 1 large butternut squash
• 1 pound (500 g) lean ground beef or pork
• ~36 oz canned tomato sauce (1000 g Italian passata for my UK friends)
• 4 oz (100 g) tomato paste
• 1 onion, diced finely
• 3 garlic cloves, minced
• 1/2 cup sliced olives
• 1 tsp dried oregano
• 4 eggs, beaten
• Salt & pepper
• Coconut oil or fat of choice
• Sprinkle with Mozzerella if not doing paleo

Directions:

1. Preheat the oven to 400F (200C).
2. In a large pot over medium heat, sauté the diced onion in a spoonful of coconut oil until it’s softened, about 5 minutes. Add the pork, garlic and oregano and raise the heat to medium-high. Saute until the pork is cooked through.
3. Add the olives, tomato sauce and paste. Season with salt and pepper to taste. Turn heat to low and simmer while you prepare the squash. [Note: this makes a tasty meat sauce all on its own or for use in other recipes.]
4. Peel the butternut squash. Slice into very thin rounds by laying the squash on a cutting board. I tried to make mine about 1/8″ thick. The key is to make the slices as uniform as possible so they cook evenly. You could also use a mandolin to make them evenly sized. Be sure you have a sharp knife! Other recipes call for the squash to be sliced lengthwise into long sheets but this is very hard to do with a knife. The rounds enable quicker prep time and the result is just as tasty.
5. Now it’s time to prepare the lasagna: start with a bit of sauce to cover the bottom of the dish. Then place the squash in a single layer (I used small pieces from the bottom of the squash, which I had to cut into half moons to remove the seeds, to fill in the gaps between the rounds). Now add another layer of sauce. Don’t skimp because the moisture from the sauce is what cooks the squash. Now add about 1/3 of the scrambled egg and smear it around. It will look gross. Stay the path. It’s going to taste awesome and gives the appearance of cheese.
6. Repeat the squash-sauce-egg sequence one or two more times, depending on how much you have left (I used two 9″ round pans so each ended up with two layers).
7. Finish with a light layer of sauce. I also used up some of the extra pieces of squash as decoration. Fancy 
8. Bake for about 25-30 minutes or until a knife easily pierces the squash.

http://stupideasypaleo.com/2013/03/25/butternut-squash-lasagna/