health food

Quinoa Wonder Bars recipe

Full of protein, fibre, magnesium, and other nutritious goodies, quinoa (pronounced “keen-wa”) is a magic super-grain that is amazingly beneficial for your body.  Combine it with a few other tidbits, and you’ve got yourself some Quinoa Wonder Bars, perfect for a pre- or post- gym snack, or a quick breakfast as you run out the door.

I’ve already doubled the recipe here, as I’m assuming you’d like to make 38 at once.  Am I wrong?

1 cup quinoa (dry)
2 cups dried appleQuinoa Wonder Bars recipe
2 cups raisins (aka sultanas)
1 cup dates
1 cup sunflower seeds
1/2 cup pumpkin seeds (aka pepitas)
3/4 cup slivered almonds
3/4 cup shredded coconut
1/2 cup chia seeds (black or white or mixed)
1/2 cup sesame seeds
6 eggs
4 Tbsp maple syrup 
4 tsp cinnamon
1 tsp nutmeg
2 tsp powdered ginger (optional, but adds an extra zip of flavour)
rind of 1 orange

(Try to go for organic, chemical- and preservative-free ingredients… a bit hard with the dried apples, but try.)
 

Directions:

Preheat oven to 160° C (320 F).

Line two baking trays with baking paper.

Cook the quinoa: Add the 1 cup of dry quinoa to 2 cups water in a pot.  Bring to a boil, then simmer, covered, for about 12 minutes.  

Then cool the hot quinoa to room-temperature or cooler (or cook it the night before and put it in the fridge overnight.  If you skip this step, you’ll wind up with cooked eggs, so don’t.)

Chop the apple and dates into small pieces, or use a food processor for this. 

Mix all the ingredients together. 

Divide the mixture in half and spread evening across the two baking trays.  Press it down firmly. 

Bake for around 28 minutes.

Cool on a cooling rack, then slice into bars with a serrated knife (try for store-bought granola bar size).

Makes about 38 bars.  If you’re not feeding an army, put some in the freezer for later as they freeze really well and thaw quickly.

 

Hugo eating Quinoa Wonder Bar

Even Hugo (8.5 months old) loves these. (Don’t worry, there’s no choking going on.)


(To give credit where it’s due, this recipe is an adaptation of the one found at http://naturalnewagemum.com/gluten-free-nut-free-muesli-bars/  Many thanks for the great idea, Sonia.)

 

 

 

Mediterranean Spaghetti recipe

You know how it is when you’ve made all your “good” dinner recipes a thousand times and are bored of them, but also can’t come up with anything new?  That awful stuck-in-a-rut feeling?

That’s how I was feeling a couple months ago… and it just so happened that I found a sale on massive cans of soup and bought like 12 of them for our dinners for a couple weeks- Andrew was NOT happy a couple days into that scheme.

mediterranean spaghetti recipe

Fresh and ready to eat

 

But then we went to Fiji for a week’s holiday, and something about the way these people cooked influenced me to toss together a few fresh morsels when we got home, which resulted in some new creations, one of which is this Mediterranean Spaghetti one.

Here’s what to do and use:

For each serving/plate, toss together

  • a handful of cooked brown rice spaghetti (healthier than normal spaghetti, even the whole wheat kind)
  • 1/2 a tomato, diced
  • 1/2 an avocado, diced
  • a handful of smoked salmon, cut into flakes or cubes (which you buy already cooked)
  • a dribble of extra virgin olive oil
  • a couple shots of lime juice
  • a topping of some freshly shaved or grated parmesan cheese

Soooo good, filling, and healthy.  Andrew was pleased that we were outta the soup phase (although one leftover can still lingers in our pantry), and I was glad to be out of my rut.

Also, if you’re making this for dinner, you can chuck a couple extra portions into a container for lunch the next day.  Done and done.

Any other fresh dinner or lunch ideas that you love?  Please share in the comments below… the simpler the better.  🙂

 


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