Quinoa Peanut Butter Balls and an Amazon giftcard giveaway

My skin is red.  I basically got the burnt the first really nice day.    Had a workout outside, went for a long walk with a friend and burnt!  It doesn't take me long that's for sure.  I am not just burnt, I t shirt and v-neck burn.  This means certain shirts show a wonderful line of red and white.  Ooops.   Hopefully this will mean my burns are done and I will just tan now for the rest of the summer.  Not that I really get that tanned, I tend to just be a darker shade of white.   It's sad really.

One of the wonderful swag goodies from FBC2013 was Kraft's new peanut butter.  I got the Banana Granola Peanut Butter.  I immediately knew I wanted to make peanut butter balls. I feel it allows for true appreciation of the peanut butter.  Plus with the addition of the granola you would get a nice crunch inside.  In my efforts to justify delicious treats I have added some puffed quinoa into these peanut butter balls.

Along with this delicious recipe, I have a giveaway for you.  My blogging friend Lisa from Wine and Glue has organized an amazing giveaway to celebrate her birthday week.  Myself and many wonderful bloggers have joined in her to give you....

Raspberry Quinoa Muffins

I am back from the sun and relaxation.  It was a great trip and Barbados is a beautiful island.   I spent most of my days at the pool reading, going through 2.5 books.  We did manage to squeeze in a rum and history that took us on a tour of the island, some kayaking and catamaran trip.  Unfortunately my plan for turtles was swatted by a cruise ship over feeding turtles and some motion sickness in the water, so I sadly saw none.   Here are a few pics,  I oddly didn't take that many and just had the temperamental point and shoot.

This was a plantation we stopped at on our island tour.   Lots of old cool things in side.

These are some old shoes.  Look how thin they are.

This was the cabinet of old cameras.  There was two of these.   Very Cool.

We stopped at one of the many churches on the island.   This church had the tree of life in the cemetery,  I had to hug it. 

This is the East side of the Island.   A litte more rough and rocky.

This is the west side of the island at our resort.  Calm, sandy and wonderful.

Now back to reality and work. Ughh...who wants that.   The first few days back have been miserable and I have been one cranky lady in the office.   I am sure it is just first week back blues or maybe I just need some baking to get me back to normal.  I finally got this blog post out so I must be getting back on track.  This weekend will involve baking and some photo/recipe pinning.   Here are some healthy muffins to get me back on track after a week of a lot of desserts.

Quinoa Raspberry Rhubarb Muffins

INGREDIENTS:

2/3 cup Whole Wheat flour
1/2 cup oats
1/3 cup cooked Quinoa
1 1/4  tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/3 cup pureed dates
1/4 cup coconut oil
1/4 cup honey
1 large egg
1 tsp pure vanilla extract
1/2 cup raspberries
1/2 cup fresh or frozen rhubarb

INSTRUCTIONS:

1) Soak 1/2 cup of pitted dates in hot water. Let soak half an hour and puree until smooth.
2) Preheat the oven to 375F. Line a muffin pan with 12 paper liners
3) Combine whole wheat flour, oats, quinoa, baking powder and salt in a bowl. Stir together.
4) In a large bowl or mixer bowl beat together oil, dates and honey until well combined.
5) Add egg and vanilla, mix to combine
6) Stir in dry mixture until almost combined.
7) Fold in raspberries and rhubarb gently to minimize the raspberries from breaking and running.
8) Using a 1/4 cup scoop, fill the muffin liners, two thirds full.
9) Bake for 20-25 minutes, until a toothpick comes out clean. Let cool in pan 5 minutes, then place on wire rack to cool completely.

I love fruity muffins.  

MEG's RATING : D-EEEE-LICIOUS!

Vegetarian Quinoa Chili

I don't have to many savory items on this blog so far.  Obviously I eat a lot of savory dishes,  I would call it more a lack of proper planning and sometimes lack of dinner creativity.  I am not always that organized to remember to take photos and write out recipes on most savory things I make.   I also don't do the cooking every night. I make the hubby fend for himself some nights. He might say I tend to have some irregular eating habits.  I just like what I like and some nights I don't feel like cooking.  I am fine with having yogurt and berries for dinner.  Is this weird?  I have no kids yet, I feel I am allowed to do this.

I did have one small dilemma with this chili.  Add peppers or exclude peppers?  I don't like peppers.   No peppers of any kind.  I exclude them when at all possible.  My husband does like them however, as I am sure most of you do.  The part of me that knows I was just going to pick them out wanted to keep them out.  The nice wife and proper chef in me decided to keep them in for flavour and colour.  Peppers were kept to a large dice so I could pull them out easily. A good compromise I think.

Makes about 6-8 servings
INGREDIENTS:

• 1 - 19 oz can black beans
• 1 - 19 oz can red kidney beans
• 1 - 14 oz can brown beans
• 1 - 28 oz can of diced tomatoes
• 1/2 medium Spanish onion
• 3 cloves garlic
• 1/2 red and green pepper
• 6 medium mushrooms
• 1 cup quinoa 
• 1/2 pack of chili powder
• 2 tbsp coconut oil
• 1/2 tomato can of water
• Salt and pepper - 1/4-1/2 tsp each

Add ons for two

• 1/2 cup cheddar cheese, grated
• 1/4 cup sour cream
• 1/4 cup guacamole 

INSTRUCTIONS:

1) Chop the onion to a medium dice.  Heat a medium saute pan on medium heat, Add oil.  When oil is hot add onions.  Saute about 5 minutes, until onions are sweating and becoming translucent.

2) Peel and chop the garlic cloves to a small dice and add to onions.  Saute 2 minutes. 

3) Transfer the onions and garlic to your slower cooker.   

4) Rinse the black and red kidney beans with water to remove the canned liquid.  

5) Add the tomatoes, water and all beans to the pot.  Place crockpot on low and cover.

6) After 4 hours, chop the peppers to a large dice and slice mushrooms.  Add those to the crockpot.   If you have to leave the house you can add these when you add the beans.

7) At least a half an hour before you are ready to eat, rinse the quinoa in water for a few minutes.   Add the quinoa to the crockpot and stir to combine.   The quinoa will expand and thicken in the chili over the next half hour or so. 

8) Combine guacamole and sour cream in a small bowl.   Top chili with grated cheese and guacamole mixture.

Who needs meat in chili?  Not me. This recipe was very filling, hearty and healthy.  The beans and quinoa together also make this meal a complete protein. Feel free to add more peppers if you like,  I choose to put in the bare minimum.

You can expect a few more quinoa dishes coming from me in the next little bit.  I have found a few great recipes and I am anxious to try them.   Any quinoa recipes you love?

MEG's RATING : D-EEEE-LICIOUS