Quinoa Banana Bread with Walnuts!

Quinoa Banana Bread - Same recipe as my banana bread quinoa cooks baked in a mini loaf pan at 350 degrees for 30 minutes.

Quinoa Banana Bread – Same recipe as my banana bread quinoa cooks baked in a mini loaf pan at 350 degrees for 30 minutes.

So after making my Quinoa Banana Bread cookies yesterday I was curious if the same dough would work for a bread too…..well VOILA, it does! Same recipe as yesterday but baked in mini loaf pans for 30 minutes at 350 degrees.

 

Wet Ingredients

1 Banana

2 Eggs

1/2cup Better Body Foods Agave Nectar

2tsp Better Body Foods Organic Pure Vanilla Extract

2tbsp Better Body Foods Coconut Oil

 

Dry Ingredients:

3/4cup uncooked Better Body Foods tri-color Quinoa (cook with 1.5 cups of water)

1cup of gluten free all purpose baking mix

1/2cup of ground flax seed

1tsp cinnamon

<Optional: 1oz chopped walnuts & additional banana for the tops of the cookies>

 

Better Body Foods products can be purchased here: http://www.betterbodyfoods.com/ or on Amazon.com

 

Combine quinoa & water in a small saucepan. Cover pot and bring to a boil. Reduce heat and simmer for about 15 minutes. Remove lid, fluff with a fork and set aside.

Once the quinoa has mostly cooled, measure out 1.5 cups and add it into a large mixing bowl with the flour, flax seed & cinnamon.

In a small bowl mash the banana with a fork until it becomes like a paste. Add in the oil, eggs, vanilla & agave and stir until well combined.

Pour the wet mixture into the dry mixture until well combined and then fold in the walnuts if you choose. The dough will be slightly wet so allow it to rest in the refrigerator for about 30 minutes and it will firm up.

Pre heat oven to 350 degrees. Place in parchment lined mini loaf pans and bake for 30 minutes!

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Gluten Free Banana Bread Cookies with Walnuts & Tri-Color Quinoa!

Gluten Free Banana Bread Cookies with Walnuts and tri-color quinoa!

Gluten Free Banana Bread Cookies with Walnuts and tri-color quinoa!

Wet Ingredients

1 Banana

2 Eggs

1/2cup Better Body Foods Agave Nectar

2tsp Better Body Foods Organic Pure Vanilla Extract

2tbsp Better Body Foods Coconut Oil

 

Dry Ingredients:

3/4cup uncooked Better Body Foods tri-color Quinoa (cook with 1.5 cups of water)

1cup of gluten free all purpose baking mix

1/2cup of ground flax seed

1tsp cinnamon

<Optional: 1oz chopped walnuts & additional banana for the tops of the cookies>

Better Body Foods products can be purchased here: http://www.betterbodyfoods.com/ or on Amazon.com

 

*THIS CAN ALSO BE MADE AS A BREAD – SEE PICTURE BELOW. I BAKED THIS SAME DOUGH IN MINI LOAF PANS AT 350 DEGREES FOR 30 MIUNTES*

 

Combine quinoa & water in a small saucepan. Cover pot and bring to a boil. Reduce heat and simmer for about 15 minutes. Remove lid, fluff with a fork and set aside.

Once the quinoa has mostly cooled, measure out 1.5 cups and add it into a large mixing bowl with the flour, flax seed & cinnamon.

In a small bowl mash the banana with a fork until it becomes like a paste. Add in the oil, eggs, vanilla & agave and stir until well combined.

Pour the wet mixture into the dry mixture until well combined and then fold in the walnuts if you choose. The dough will be slightly wet so allow it to rest in the refrigerator for about 30-60 minutes and it will firm up.

Pre heat oven to 350 degrees. Place heaping tablespoons of dough onto a parchment lined baking sheet. Form into desired shape as they will not change shape/size while cooking. Top with some additional banana if you choose, and bake in the oven for about 22 minutes. Allow to cool slightly before removing to a cooling rack as they will be very soft until they have cooled.

Same recipe baked in a mini loaf pan at 350 degrees for 30 minutes.

Same recipe baked in a mini loaf pan at 350 degrees for 30 minutes.

 

 

Balsamic & Honey glazed grilled Chicken Breast with Strawbery & Walnut Salad – 300cal/18carb/14fat/32pro

Balsamic & Honey glazed grilled Chicken Breast with Strawbery & Walnut Salad - 300cal/18carb/14fat/32pro

Balsamic & Honey glazed grilled Chicken Breast with Strawbery & Walnut Salad – 300cal/18carb/14fat/32pro

Ingredients:

5oz raw chicken breast

1/2tbsp balsamic vinegar

1/2tbsp honey

1/4tsp extra virgin olive oil

1/2tsp minced garlic

1/8tsp onion powder

Dash of paprika

Fresh Ground Pepper

Large handful of spring mix

3 sliced strawberries

10grams of walnuts

 

Combine balsamic, honey, garlic, onion & paprika in a small bowl. Wash & dry chicken breast and season with fresh ground pepper. Place chicken in a zip loc bag and pour all but 1tsp of the marinade into the bag. Set the 1tsp of marinade aside to baste with later. Allow chicken to marinate in the refrigerator for at least one hour. Pre heat grill to medium-high heat and grill chicken for about 8 minutes on each side or until cooked through depending on chicken breast thickness. Serve with spring mix, strawberries & walnuts.

Crispy Baked Chicken Tenders with a Chipotle Lime Aioli for dipping and a Strawberry & Walnut Spinach Salad. 375cal/26carb/10fat/40pro

Crispy Baked Chicken Tenders with a Chipotle Lime Aioli for dipping and a Strawberry & Walnut Spinach Salad. Perfect lunch and made from start to finish in only 25 minutes! 375cal/26carb/10fat/40pro

Crispy Baked Chicken Tenders with a Chipotle Lime Aioli for dipping and a Strawberry & Walnut Spinach Salad. Perfect lunch and made from start to finish in only 25 minutes! 375cal/26carb/10fat/40pro

Ingredients: Chicken Tenders:

4oz of raw chicken breast tenders

20grams of panko crumbs

1 egg white

Spices: Dried basil, paprika & fresh ground pepper

Chipotle Lime Aioli:

75grams of @dannonyogurt Light & Fit Vanilla Greek Yogurt

Half a canned chipotle pepper in adobe sauce

Juice from 1/2 a lime

Salad:

50grams of baby spinach

50grams of strawberries

14grams of walnut

 

Directions: Preheat oven to 400 degrees. (Optional step – I browned my panko crumbs prior to using them in a skillet over medium high heat to give them some color) Wash and dry chicken tenders. Mix panko crumbs with some dried basil, paprika & some fresh ground pepper. Place egg white in a bowl. Dip chicken tenders into egg white and then roll in panko mix to coat. Bake on wire rack over foil lined baking sheet for about 12-15 minutes or until chicken is cooked through and panko is crispy. While chicken is cooking make the aioli dipping sauce by mixing the yogurt, lime juice and chipotle pepper until combined in a food processor. For the salad just slice up the strawberry & place atop of the baby spinach and top with walnuts plus some fresh ground pepper. I also used a little fresh lemon juice.

Roasted Herb Crusted Salmon stuffed with Spinach, Walnuts, Roasted Red Pepper & Basil335cal/10carb/18fat/32pro

Roasted Herb Crusted Salmon stuffed with Spinach, Walnuts, Roasted Red Pepper & Basil335cal/10carb/18fat/32pro

Roasted Herb Crusted Salmon stuffed with Spinach, Walnuts, Roasted Red Pepper & Basil335cal/10carb/18fat/32pro

Ingredients:

5oz raw salmon

4grams chopped walnuts

10grams cut up roasted red pepper –

grams panko crumbs

115grams fresh asparagus

Small handful of baby spinach

1 large fresh basil leaf cut up

Dijon mustard

Juice & zest from half a lemon

Spices: Fresh Rosemary, thyme, ground pepper

 

Directions: Preheat oven to 400 degrees. Remove the zest from half a lemon and set aside. Place the salmon in small bowl and cover with lemon juice and allow to marinate while oven is preheating. <Optional: brown the panko in a small frying pan over medium high heat and set aside> Using the same frying pan, cook the spinach with the lemon zest for about 1-2 minutes until wilted and set aside to cool. Chop up the fresh rosemary & thyme and mix together with the panko crumbs. Once the spinach has cooled mix it with the red pepper, walnuts & basil. Cut a small slit lengthwise in the side of the salmon, making sure to not go all the way through & carefully stuff in the spinach mixture by hand. Arrange salmon & asparagus on a foiled lined baking sheet. Season the salmon & asparagus with some fresh ground pepper. Top the salmon with a thin layer of Dijon mustard. Using your hand, press the panko/herb mixture into the mustard. Spray everything with a little cooking spray & bake for 15 minutes.