I have a confession.
Sometimes, I throw together amazing recipes… and I gobble them up before I can grab my big old DSLR. I’m sorry, I can’t help it. When I go back and try to recreate them for you all, I can’t remember what I did, and I end up not sharing my new culinary discovery. 🙁
Those of you who follow me on Instagram know that I am Instagramming 24/7 — updating you all on my socks, my dog, and my new nail color. From now on, I’m also going to Instagram my spontaneous culinary creations so that I can share them with you all before I forget.
Lets start with lunch.
We just got back from vacation a few days ago, and the kitchen is still quite sparse. We had egg whites, quinoa, and a bunch of frozen veggies.
Fried rice brings back elementary school memories for me. My mom would make it for me at least twice a week with salami and egg. That flavor combination will always have a special place in my heart.
Today, I made a healthier and more grown-up version of this childhood favorite of mine. I replaced the white rice with quinoa and replaced the salami and egg with vegetarian sausage patties, egg whites, and a ton of green veggies.
This lunch packs a ton of protein from the quinoa, egg, sausage and edamame, and a ton of vitamins from all of those green veggies — so it’ll keep you feeling strong all afternoon!
- 1/2 cup quinoa (dry)
- 1/2 +1/8 cup water
- 2 tablespoons sesame oil
- 1/2 cup shelled edamame (fresh or frozen)
- 1/2 cup sliced baby carrots
- 2 frozen sausage patties (I used Morningstar farms)
- 1 cup frozen spinach
- 1 cup frozen broccoli
- 1/2 cup egg whites
- 1/4 cup soy sauce
- 1/2 tablespoon fresh grated ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon curry powder
Add the quinoa and water to a small saucepan and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 12 minutes, and let stand for 5 minutes.
In the meantime, put the sesame oil into a large frying pan and cook the egg whites. Once set, add the saugsage patties and all of the frozen vegetables. Cook until everything is defrosted. Add the cooked quinoa and stir. Season with the soy sauce, ginger, garlic powder, and curry. Cook on medium-high heat for 5-10 more minutes. Enjoy!
I recently sent a care package to my counselors who led my New Mexico service trip. I sent my Watershed Chocolate Chip Cookies, and my favorite Snickerdoodles. However, one of my counselors had a gluten allergy, and I couldn’t leave him out of the fun! That is why I made this gluten free (and delicious) treat.
Rice krispie treats bring back so many childhood memories. I remember in 4th grade we used to get some sort of packaged snack to our classroom in the afternoon, usually raisins or pretzels or teddy grahams. On some occasions however, we would get those big rice krispie treats in the shiny blue wrapper. Those were the days.
This recipe takes the sweet, gooey, crispy treats of childhood to a new level that both adults and kids will love. I love recipes that put a twist on classic food items. These have a nice nutty, flavorful taste due to the brown butter and aromatic cinnamon as opposed to the sickly sweet store-bought treats.
Plus this recipe is fail proof and reliable, is no-bake and has only 5 ingredients. What more can you ask for? These are perfect for kids, bake sales and to ship to friends in the mail. I made them with Erewhon Gluten Free Brown Rice Cereal… so they are healthy right? 😉
Do you have any good gluten free recipes?
8 tablespoons unsalted butter
1 10-ounce bag mini-marshmallows
heaping ¼ teaspoon kosher salt
1 teaspoon cinnamon
6 cups puffed rice cereal (I used Erewhon Gluten Free Brown Rice Cereal)
Grease an 8 by 8-inch square pan.
Melt the butter over medium-low heat in a large pot. Once melted,
whisk constantly til the butter froths and then begins to turn brown and
smell nutty. Keep whisking until it is studded with deep caramel brown
flecks, then immediately take off the heat (butter goes from brown to
burnt very rapidly, so keep close watch). Add the salt and cinnamon, and
whisk until incorporated. Add the marshmallows, and stir using a silicone
spatula until the marshmallows are melted and the mixture is uniformly
smooth. Add the cereal and gently fold in, til evenly distributed.
Pour the cereal mixture into the prepped pan, and using a piece of
waxed or parchment paper, gently press down into the pan to make an even
layer. Allow to cool, then cut with a sharp knife into 16 squares.
Adapted, slightly, from Bowl Licking