Spinach Quinoa

This is a great side, since you can make extra and eat hot or cold. This is important for me since at school, I save time when I dont have to go to find a microwave as well as on the go.

Quinoa is a great GF alternative to rice, much healthier too :)

Spinach Quinoa
serves approx. 4


2 C Uncooked Quinoa
1/2 C white wine
3.5 C Chicken Broth (or water)
1 shallot, minced
1 clove Garlic, minced
1 C of Packed Spinach, remember to wash
1 T ground Cumin
1/2 T Thyme
TT salt and pepper
2 T olive oil

Turn Sauce pan on at medium heat. Add oil, garlic, and shallot and saute for 2 min until garlic is lightly browned. Then add all other ingredients EXCEPT spinach. Cook for 15-20 minutes stirring occasionally. When done turn off then add in the spinach and stir, this will wilt in the quinoa.

Other ideas:
-add parmasen cheese to add some more flavor to it.
- Toss in some shredded chicken and make a meal out of it
-add sauteed shrooms or red peppers when add the spinach

Sugar Free Blueberry Muffins

Makes: 9 muffins
Bake @ 400 for 20 min

Ingredients:
1 c blueberries, dusted with flour to keep dry (would be excellent with raspberries too!)
1 c brown rice flour
1/2 c tapioca flour
1/4 c millet flour
1 tsp xanthum gum
1 tbsp baking powder (make sure its GF!)
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp vanilla
2 eggs  (or beaten whites, make sure to add more liquid to balance)
1/4 c applesauce
3/4 c orange juice
1 tsp grated orange peel


Preheat oven to 400.
Line pan with baking cups (might want to dust with flour or spray, did stick a bit)
Mix dry ingredients in medium bowl
In a small bowl- beat eggs lightly, add remaining liquid ingredients.
Add liquid to dry ingredients and gently stir, fold in berries very gently.
Bake for 20 minutes, watching for over-browning of tops.

Nutrition info:
1 muffin

• Calories: 142.5
• Fat: 2 grams
• Carb: 27.5 grams
• Fiber: 2 grams
• Sugar: 4 grams
• Protein: 3.6 grams

Butternut Squash Risotto

Tonight while craving risotto, I searched around for what I had to work with and 1/2 through cooking in I found the cooked squash so score! Lucky enough I can put together a recipe pretty quickly in my head, so off I was creating this yummy dish.

A little primer on how to make risotto, its not like your typical run of the mill rice: LINK

Serving Size: ~2

1 Cup of Aborio Rice (risotto ;)
2 T olive oil
2 C of Chicken Stock (heat before use) may not use all but may need more.
1 Shallot diced
1/2 Cup of White wine, I feel a semi sweet one works well
1 T of Brown Sugar
3/4 Cup of Butternut Squash, cooked and pureed until smooth
1/3 C Parmesan Cheese, shredded (imported always tastes better)
Pinch of Nutmeg
1 Bay Leaf
Optional-heavy cream if would like creamier.

At medium skillet over medium to medium-high heat with olive oil. When can smell oil, add the shallots and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 20 minutes, total, from the first addition of liquid. At 12 minutes add the pureed sqaush season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in  cheese, then serve.