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Recipes for this upcoming week..

•Cinnamon Quinoa
•Quinoa Burgers
•Chicken with Brussel
Cinnamon Quinoa Breakfast

Ingredients: Ingredients:

• 1 CUP Quinoa, Rinsed • 1/4 TSP Allspice

• 3 CUPS Unsweetened Almond Milk • 1 Med Green Apple - Chopped

• 1/2 TSP Vanilla • 1/2 CUP Raw Walnuts, Chopped

• 1 TSP Cinnamon • 4 TBSP Raw Sunflower Seeds

• 1 CUP Organic Blueberries


Combine quinoa, almond milk, cinnamon, allspice, raisins in medium sauce pan.

Bring to a boil and then place lid on pan and reduce to low heat. After 5 mins stir in chopped apple and simmer for approx 5-7 mins longer.

Stir and check for remaining liquid and if most is absorbed then remove from heat, leaving lid on pan and let rest for 5 mins to absorb rest
of the milk. If when you peek, there is still lots of liquid, simmer for 3-5 mins longer but keeping a close eye over the pot as this mixture can
easily burn if left to boil dry, then let it rest for 5 mins.

Taste for sweetness and adjust to your liking with 3-5 stevia drops or a dribble of agave syrup. You may not need any additional sweetener as
the raisins and apple do add a nice sweetness that may be just perfect for you.

Be cautious as even these natural sugars will spike your blood sugar levels and you want to minimize this. Top each serving with walnuts,
sunflower seeds, blueberries and remaining chopped apple. If I have raspberries or strawberries on hand I like to toss them on top instead or
as well!
Quinoa Burgers

Ingredients: Ingredients:

• 2 1/4 cup cooked quinoa • 2 cloves garlic

• 1/2 cup of kidney or black beans • 1 teaspoon chili paste or hot sauce

• 3/4 cup shredded DF cheese of choice • 2 tablespoons GF flour (almond meal works
(Daiya) great)

• 1 tablespoon DF cream cheese (Daiya) • 1 tablespoon flax seed

• 2 ‘flax eggs’ • 1 tablespoon coconut sugar

• 2 green onions • 1/2 teaspoon salt

• 2 tablespoons white onion, chopped • 1/2 teaspoon curry powder

• 1/2 cup carrot, shredded • 1/8 teaspoon black pepper


Make flax eggs. Cook quinoa according to box instructions. Let rest for 5 minutes, then remove lid and cool.

Next grate your cheese, chop your onions, mince your garlic, grate you carrot, and slice your green onions.
Set aside.

Using you beans of choice (I chose dark red kidney) and a fork, mash into a chunky paste. This really helps
glue your burgers together.

In a large bowl add chopped vegetables, beans, flax eggs, cream cheese, shredded cheese, flour, sugar, flax
seed, hot sauce, and all spices. Stir to combine.

Next add your cooled quinoa. Must be cooled or the cheese will melt now, instead of in the pan. Stir mixture
until completely uniform.
In a large pan, heat 2 tablespoons of olive oil. Using hand, form 1/2 cup portions of quinoa mixture into pat-
Chicken with Brussel Sprouts

Ingredients: Directions:

• Yields 4-6 servings ¼ cup fresh basil Preheat oven to 450 F

• 1 tsp finely shredded lemon peel 1-2 pinches Line a large shallow baking pan with foil
crushed red pepper
In a small bowl combine basil, lemon peel,
• 3 organic chicken breasts (sliced) crushed red pepper (spread this evenly over
• 8 oz Brussel sprouts, trimmed and halved
Arrange on baking pan
• 2 Tbsp olive oil
Add brussels sprouts, drizzle with grapeseed oil,
• 1 lb zucchini cut into 1 inch slices
roast uncovered 20 minutes stirring once.
• 2 medium green apples peeled, sliced and
Add squash, apples, lemons, and fennel stir with
cored into wedges
chicken and Brussel sprouts. Cook for 15 minutes
• 1 lemon sliced more (checking periodically).

• 1 tsp fennel seeds slightly crushed