Turkey-Vegetable Quinoa Pilaf

Make this simple, nourishing quinoa recipe for dinner when you are pinched for time and need to use up the vegetables in your fridge! It's best to use leftover, or completely cooled, cooked quinoa when making pilafs or stir-frys. This way it doesn't clump up during the sautéing process. Use whatever veggies and fresh herbs you have on hand. For example, I've used carrots, asparagus, and cauliflower before. Snipped fresh chives and dill are excellent additions as well. If you don't have ground turkey, don't add it. Leftover cooked chicken or beans can work here too. 

This recipe is suitable for phase 3 of our Elimination Diet, or omit the red bell peppers (nightshades) and use it during phase 2. If you are following one of the stricter variations for severe gut disorders, then omit the quinoa and serve the turkey-veggie part over cooked spaghetti or kabocha squash. 

Heirloom Tomato Basil Quinoa Salad

I love summertime's bounty of fresh produce! I created this recipe while visiting family in the Midwest, where you can actually find a variety of tomatoes this time of year. In the Pacific Northwest the tomatoes are not in abundance until August. Heirloom tomatoes have not been hybridized over the years and have a sweeter taste, but are also generally less resistant to disease, which is why they are not produced on a large scale. Look for them at your local food co-op or Farmer's Market in the summertime.

This salad pairs fresh tomatoes and basil along with cooked quinoa and finely diced sweet onion. Serve it as a light, nutritious lunch or share it at your next potluck picnic. For those of you not familiar with quinoa, it is a nutrient-dense grain packed with all essential amino acids, is gluten-free, and cooks up quite like couscous. It is best if the quinoa cools completely before you make this salad.

Since my children do not like fresh tomatoes, I cook up 3 cups of quinoa and remove a third of it to make a special salad just for them. In place of the tomatoes I use chopped cucumbers and they love it! Everything else stays the same.

Black Quinoa and Roasted Pumpkin Salad

Ever tried black quinoa? It is delicious, and very nutty-flavored. A bit fibrous. Great for salads. Cooks up quickly like its white counterpart. This quinoa salad embodies the flavors of autumn. Roasted sugar pie pumpkin with a hint of cinnamon combined with dried cranberries, roasted pecans, shallots, and a zesty dressing. Perfect for a simple, nutritious lunch or as part of your Thanksgiving feast.

Black quinoa is colored by a class of compounds called anthocyanins which protect the plant against oxidation and UV damage. Anthocyanins act as powerful antioxidants and anti-inflammatory agents that when ingested, protect our bodies against chronic diseases such as cancer, diabetes, and heart disease. Our modern lifestyle has caused many people to become chronically inflamed. Stress, nutritional deficiencies, elevated toxins in our environment, and lack of sufficient antioxidants causes our bodies to produce higher levels of cytokines which cause inflammation and tissue damage. Cancer cells grow and reproduce under inflammatory conditions. Anthocyanins decrease inflammation and cause cancer cells to die (apoptosis).

Not only is black quinoa a rich source of anthocyanins but also are blueberries, black rice, black beans, blackberries, black raspberries, purple broccoli, purple cauliflower, red cabbage, cherries, and many more. Just think black, purple, dark blue, and dark red.

Spring Herb Quinoa Salad with Dandelion Greens and Peas

Light, refreshing, and full of Spring's intoxicating flavors. Rosemary, thyme, oregano, and chives. Fresh dandelion greens, peas, and lemon. This quinoa salad is balanced and uber nutritious. I've added salmon and sheep's feta but it can be made vegan too. In fact, once you have the quinoa cooked and tossed with the simple herb dressing below, the options for creativity are endless.

Quinoa is naturally gluten-free and one of our favorite grains. It is high in protein, antioxidants, fiber, and complex carbohydrates. We cook it at least twice a week. I love that it cooks up in only 15 to 20 minutes! Here is a tip for cooking quinoa (actually most grains): Be sure to bring the quinoa to a boil when it first goes on the stove and then it bring down to a simmer. If it doesn't boil first, the quinoa can end up mushy and the grains stuck together.

Spicy Thai Mung Bean Burgers

What would be nice to warm up with on a chilly winter day? Spicy, hot peppers, ginger, and garlic! I created this vegetarian burger recipe to test for nightshades during Phase 3 of the Elimination Diet, though everyone can enjoy this flavor-packed recipe! When I first made them, Tom said "Wow Al, these are amazing!" I enticed him with a taste while he was working in the home office. Not soon after, he was in the kitchen scrambling around for more.

They are fantastic if placed into a "natural burger bun" such as Napa cabbage leaves or romaine lettuce leaves. Combined with sliced avocado, sprouts, and my spicy coconut cream, these burgers are a crowd pleaser. Though I have to admit my girls won't eat them. My twin toddler boys who will eat just about anything I put in front of them like these to a certain extent but they are not crazy about them. This is one of the few recipes I have posted on this site that is not super kid-friendly. I guess it is probably my liberal use of spicy ingredients!

Quinoa-Salmon Burgers (Gluten-Free + Egg-free)

Alright, now we're talking.....an Elimination Diet comfort food recipe, complete with parsnip fries and all! These quinoa-salmon burgers are so easy and quick to prepare that you might want to make a double batch and freeze a few for later. This delicious egg-free salmon burger recipe can also be found on page 297 of my Nourishing Meals cookbook!

Whether you are following the Elimination Diet or not I bet you'll really enjoy this recipe. My toddler boys just love these burgers. I think they ate about three of them today! I served them with a Raw Super Green Salad, Oven-Roasted Parsnip Fries and Soothing Tummy Tea. True comfort food in my book!

If you are vegan, then check out my Sunny Sunflower Burger recipe. Both burger recipes are a perfect Phase 2 Elimination Diet food!

Using part quinoa in this recipe keeps the cost per burger reasonable and also boosts the nutrients, which is key while following the elimination diet. For more info about adding salmon into the Elimination Diet you can read my Grated Beet and Carrot Salad post.

Gluten-Free Quinoa Seed Crackers (Vegan)

I wanted to take a moment away from the Elimination Diet frenzy and post a gluten-free cracker recipe. I have been very excited to share this awesome recipe and now is my chance. Before I move on to phase 2 recipes I thought I would offer this to those of you not following the Elimination Diet.

This is a crispy cracker made from cooked quinoa, sorghum flour, extra virgin olive oil, seeds, and NO xanthan gum! It is very easy to make if you own a food processor. Plus, there are so many ways to tweak it.

Say, Cracked Black Pepper and Coarse Sea Salt?

Or, Olive-Rosemary Quinoa Crackers?

I imagine that the variations are endless, so please dig in and get creative!

These gluten-free crackers are super kid-friendly! I mean, hey, what's not to love in a slightly salty, crunchy snack served with Hummus and apple slices? My children are smitten for sure!

This recipe has a little story behind it. Over Christmas we were visiting Tom's family. My sister-in-law made a variation of these using brown rice flour and cooked brown rice, no seeds, for a birthday party to celebrate all of the January birthdays. (Hint hint: Both Tom and I have birthdays in January, in fact, today is Tom's birthday!) She got the recipe from a friend who had adapted a recipe from vegweb.com. I tweaked the brown rice version into a quinoa-sorghum version because I am a curious cook. I like to see what happens with different ingredients. Kitchen alchemy never gets boring!

Quinoa-Seed Crackers

The trick to making crispy crackers is to roll the dough extra thin, as thin as you can get it. If need be, divide the dough into two balls to work with. Use two cookie sheets instead of one large one. To make the whole process easy, roll out the dough in between two pieces of parchment paper and then slide the one holding the crackers onto a cookie sheet. Once cooled, store crackers in an airtight container at room temp. I don't yet know how long these keep as they don't last more than a day here!

Crackers:

1 cup sorghum flour

1/2 cup sweet rice flour

2 tablespoons arrowroot powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

3/4 cup cooked quinoa

6 to 7 tablespoons extra virgin olive oil

1/3 to 1/2 cup water

Topping:

1 to 2 tablespoons sesame seeds

1 to 2 tablespoons flax seeds

1 to 2 teaspoons poppy seeds

sea salt and cracked black pepper

Preheat oven to 375 degrees F.

Place the sorghum flour, sweet rice flour, arrowroot, baking soda, and salt in a food processor. Give it a whirl or two then add the quinoa and olive oil. Process until combined. Slowly add the water, while processing, just until the dough forms a ball. Stop at this point and don't add anymore water.

Place the dough ball on a sheet of parchment paper. Place another piece on top, flatten the dough with your hands and then begin rolling into a large, thin circle. To make it easier, divide the dough into two and roll separately. Just be sure to keep rolling to get the dough ultra-thin.

Remove the top layer of parchment and sprinkle with seeds. Gently roll them into the dough (gently).

Slide the rolled-out dough onto a large cookie sheet. Use a pizza cutter to slice the dough into small squares.

Bake for 30 to 35 minutes. Watch baking time carefully as it will totally depend on the thickness of your crackers! Crackers will crisp up as they cool. Store in an airtight jar. Source: www.NourishingMeals.com

I am reading a book right now called The Happiness Project by Gretchen Rubin. Anyone heard of it? It is a new book that I came across on amazon.com while buying some reading workbooks for my daughter. Getting through all the day to day stuff with four young children can sometimes feel like drudgery. But I don't want it too.

Don't get me wrong we have many, many joyous moments each day, but I would like to broaden my view of life and enjoy the unpleasant things more...like the poo diapers that need changing just when you are ready walk out the door. This book is witty and fun. It offers perspective on the little things in life and reminds us to live in the present. I quickly became absorbed in this book and think it may bring joy to those who read it. It is written by a mom with two young daughters which is probably why I resonate so much with her writing and stories. Currently it is one of Amazon's bestsellers!

Happy Cooking! Ali :)

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Gluten-Free, Vegan, Flourless Chocolate Chip Cookies

Today I am sharing with you a delectable little cookie recipe. A version of chocolate chip cookies that you've probably never seen before. One that doesn't contain any flour, sugar, eggs, or butter. No xanthan gum or starches either. Yep. A true "whole foods" cookie. One that pairs well with a glass of fresh, raw almond milk for dunking.

The base of this cookie is made from almond butter and quinoa flakes. It's a high protein, refined sugar-free, vegan cookie. Crispy on the outside and slightly gooey in the center.

The inspiration for this recipe came from a sample cookie I tried at our annual Gluten Intolerance Group Event a few weeks ago. The company that makes them is called Bonte Natural Foods and they are located right here, just north of Bellingham! I took one bite then looked at their ingredients. It read: Almond butter, eggs, GF oats, date paste, almond meal, honey, vanilla, and chocolate chips. For about a week I mulled the idea around in my mind and then finally created this recipe. It came out perfect the first time but I wanted to be sure so I sent it off to about 25 of my recipe testers.

The feedback I have received thus far has been fantastic. I hope you'll enjoy them as much as we do.

Moroccan Quinoa Pilaf

This easy quinoa pilaf is flavored with curry, cardamom, and turmeric. The almonds, currants, carrots, and kale bring color, flavor, crunch, and plenty of nutrients to call this a meal in itself! Try serving it with a mixed green salad using the Fig-Balsamic Vinaigrette. I bet this recipe would also be great as a stuffing for winter squash…acorn, buttercup, or delicata would be perfect to hold this pilaf.

The other week I created this recipe with what we had on hand at the moment. It was one of those nights where we fed the kids early, put them to bed, and then whipped up something for ourselves. It is a rarity that Tom and I get an uninterrupted meal. I mean come on, it’s nice to have a break from quinoa all over the floor for just one night, isn’t it?

I made it again today to take note of amounts and timing so I could share it with you. We had it for dinner this evening with bowls of creamy hubbard squash soup.

Healing Quinoa Cabbage Soup

This very simple, nourishing soup aids in detoxification, though you'd never guess by the taste. Plus, it only takes a few minutes to prepare....perfect if you feel like you are starving during Phase 2 of the Elimination Diet!

Cabbage is a potent detoxifier. It contains a host of phytochemicals, including, isothiocyanates. This group of compounds is a potent inducer of the liver's Phase II enzymes, which detoxify carcinogens. These compounds also stimulate the destruction of human tumor cells.

And you know, we all need a little help with the detoxification process! Just imagine all of the chemicals our bodies need to process on a daily basis (I won't get into it, it's just too depressing sometimes). Let's look at what we can do.

Cabbage family vegetables, which include Brussels Sprouts, kale, collards, and broccoli, all help with detoxification. That's why we like to eat a lot of them. Green Smoothies are a great way to add in raw cabbage, kale, and collards! Brussels Sprouts are great roasted. Broccoli is good just about any old way. I like to lightly sauté it with lots of garlic and then add a little water to the pan and cover. It quickly cooks by steaming, but is still bright green and crisp-tender.

I like to cut the carrots into matchsticks for this soup. Just make sure they are not too small or they will get overcooked. To create the matchsticks, first cut the carrots into diagonal rounds and then cut them lengthwise into thin strips.

Quick and Healthy Gluten-Free Breakfasts

When I was younger my parents made a well-rounded breakfast nearly every morning. Back then this consisted of scrambled eggs, toast, and fruit or pancakes, sausages, and fresh fruit. French Toast with maple syrup was a regular favorite too. Maybe even waffles made in a Mickey Mouse waffle iron. Remember those?

Of course some mornings we were all running late and had cold breakfast cereal with milk but I don't remember those mornings so much.

These days, times have changed but the well-rounded breakfast still rings true. What can you feed your family that is wholesome and if you are avoiding gluten, then gluten-free too? And what about those of you who also avoid dairy, soy, and eggs? The list of options seems to now have grown smaller, or so it may seem.

Yesterday morning I awoke and was not at all in the mood for making breakfast. We have the time, the kids are on winter break this week so no need to rush off to school, though I just wasn't up for it.

I had a pot of cooked quinoa still on the stove from the previous day. (Note: do not do this if you live in a warm climate because your quinoa will spoil quickly!) I decided to add a few tablespoons of water to the pot and put it over medium-low heat, covered, to warm up. Plain quinoa can be rather boring so I decided to spice it up by sauteing a few sliced apples with cinnamon and honey to top our bowlfuls of steaming hot quinoa. I added a few tablespoons of ground raw almonds which add a bit of "staying power" for me. The result was a delicious and nutritious gluten-free breakfast!

Quick Quinoa Breakfast with Warm Cinnamon Apples

Try making a double batch of the apples (use a larger pan) and save some in the fridge for the next few breakfasts. You can also add fresh or frozen cranberries to the apples or dried fruit such as raisins or currants. Try using other fruit in place of the apples such as fresh or frozen peaches or plums. We make large pots of quinoa but you can make a small pot like I do in this recipe.

How to Make a Pot of Quinoa:

1 cup quinoa

1 3/4 cups water

pinch sea salt

Rinse and drain the quinoa in a fine mesh strainer to remove the bitter saponin coating. Place rinsed quinoa in a small pot and add water and salt. Cover and bring to a boil, then turn heat to low and simmer for about 15 minutes. Remove pot from heat and let stand for about 10 minutes before serving.

Cinnamon Apple Topping:.

1 to 2 tablespoons virgin coconut oil

3 apples (I used Granny Smith), peeled, cored, and sliced thin

1/4 cup honey or maple syrup

1/4 cup water or apple juice

2 to 3 teaspoons cinnamon

1/2 teaspoon nutmeg

pinch sea salt

Heat a 10-inch skillet over medium heat. Add coconut oil. Once the oil is melted add your apples and saute far a few minutes, stirring frequently. Then add the honey, water, spices and salt. Stir and let simmer, uncovered, stirring occasionally, for about 10 minutes or until apples are cooked as desired.

Top each bowl of quinoa with apples and chopped or ground nuts.

Other Ideas for a Healthy Gluten-Free Breakfast:

• A bowl of cooked quinoa and cooked lentils topped with a sprinkling of Herbamare. Sliced apples on the side. (our kids love this - it is a favorite)


• Finely diced potatoes sauteed with chopped onions and cumin then rolled in a rice tortilla with black beans and salsa.


• Leftover cooked rice and cooked garbanzo beans topped with a little Herbamare, green smoothie on the side.


• Sweet Rice Cereal (recipe in our cookbook) topped with pure Grade B maple syrup and chopped nuts.
  
• Buckwheat Pancakes (recipe in our cookbook) topped with fresh fruit and pure Grade B maple syrup.
• Teff Breakfast Muffin with a tall glass of Green Smoothie.

These are just a few ideas that don't involve gluten, dairy, eggs, corn, or soy, some of the top foods that can elicit a host of health-related issues.

What are your ideas for a healthy (and usually quick) breakfast?