Variations:
• Use any nut instead of pecans – walnuts, almonds, pistachio
• Use different herbs instead of cilantro – parsley, mint, basil
• Add 1/4 cup of thinly sliced green onions or finely chopped red onion
• Add a 1/2 cup of frozen (or fresh) peas, or corn,or edamame or broccoli
Place quinoa in medium saucepan and cook over medium heat, stirring occasionally, until popping sounds begin. Slowly add water, bring to a boil. As soon as it boils, cover and turn heat to low. Simmer for 20 minutes. Turn off heat and place a clean dishtowel (or two paper towels) under the lid to absorb the steam.
Add pecans and cilantro, and mix just until blended
This is one of my favorite pancake recipes, delicious and leaves the belly feeling full and happy. Whenever I have sweet potato on my weekly menu (either to roast or cook stovetop), I add an extra sweet potato to have for these pancakes or for Sweet Potato Oatmeal. If I’m not going to use it immediately, I freeze the puree. You can also use butternut squash or pumpkin puree (canned is fine) instead.
In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the remaining ingredients.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Heat a large skillet or griddle over medium heat and lightly coat with butter or oil. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
Flip the pancakes and cook for one minute longer.
Top with homemade cranberry sauce, pureed mixed berries or pear compote
In general I use rolled oats, also known as old-fashioned oats. The difference between rolled oats, steel-cut oats and instant oatmeal is how the oat graots are processed. Oat groats are the inner kernel of the grain. First the outer hull is removed exposing the groat, then the groats are steamed which gives them a longer shelf life (otherwise their natural enzymes make them go rancid). Groats are then either rolled into old-fashioned flakes or chopped into small pieces called steel-cut oats. Instant oatmeal is an extremely thin form of oat flakes. Because they are the most processed, they have a higher glycemic index value meaning that their starch is converted into sugar and released in the bloodstream more quickly. Most instant oatmeal is highly sweetend and laden with artificial flavoring and additives, making it a sweet treat rather than a healthy, satisfying breakfast.
Oats have extensive nutrional benefits, in particular the benefits of oats on blood sugar and cholesterol are well known.
Variations:
1. Replace pear with apple, mango, peach, berries or other fresh or frozen fruit
2. Replace pecans with any other nut, pumpkin seeds or sunflower seeds,
Variations:
1. Replace pear with apple, mango, peach, berries or other fresh or frozen fruit
2. Replace pecans with any other nut, pumpkin seeds or sunflower seeds,
Mix oats and cardamom in a small saucepan, mix in milk and maple syrup (or honey) and cook over medium heat for 5 –8 minutes until the oats are tender.
Sprinke ground flaxseed over oatmeal and mix in. Gently mix in pear and pecans.
Add more milk or sweetener pending on your personal preference.
Recipe Notes
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https://www.colormyfood.com/wp-content/uploads/2016/02/IMG_Oatmeal-Pear-2.jpg24483264Diana Galindohttps://www.colormyfood.com/wp-content/uploads/2017/02/color-my-food-logo-325.pngDiana Galindo2016-02-15 21:08:452016-03-14 20:56:05Oatmeal with Pear and Pecans
Loaded with carrots, apples, pecans and raisins these muffins fill the belly and get the day off to a good nutritious start.
They can also convert from breakfast food to a teatime delight with cream cheese icing and coconut sprinkled on top. Simply mix 2–4 tablespoons of cream cheese with half that amount (1–2 tablespoons) of plain Greek yogurt, 1/2 teaspoon of vanilla and just enough sugar to suit your taste.
Preheat oven to 350°F. Oil eighteen 1/2-cup muffin cups.
Into a large bowl sift together flour, baking soda, cardamom, and salt and whisk in sugar.
Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
In a bowl whisk together eggs, brown sugar, oil, applesauce and vanilla. Core apple and coarsely shred. Stir shredded apple into egg mixture. Add to flour mixture, stirring until batter is just combined well.
Divide batter among muffin cups, filling them three-fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
Recipe Notes
Instead of spelt flour, use 1 cup whole-wheat flour and 1 cup white flour.
I like using spelt flour because it is more nutritious than white (wheat) flour, but is also light whereas whole-wheat flour makes the muffins dense.
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I was tempted to skip soaking the cranberries in orange juice, but it’s worth that extra step. It take the salad from good to extraordinary. I seriously altered the salad dressing, but I always do—I like my salads to have punch.
Cranberries are high on lists of healthy foods because of their antioxidant content. This combination of cranberries, oranges, greens and nuts provides a significant healthy boost. I’ve also used spinach, and finely sliced kale instead of mixed baby greens. And any nut or seed (sunflower, pumpkin) can replace the pecans.
Bring 1/2 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; reserve juice.
In a small bowl, whisk oil, vinegar, orange peel and the juice the cranberries soaked in. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead.)
Place greens in large bowl. Toss with 2/3 of dressing. Add orange segments to bowl, reserving a handful of pieces. Add pecans, reserving about 2 tablespoons. Toss with remaining dressing.
Top salad reserved orange segments and pecans.
Recipe Notes
Optional: After tossing salad in the bowl, spread it on a platter, arrange reserved orange slices decoratively on top and sprinkle with pecans. The platter makes a prettier presentation.
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