Triple Chocolate Quinoa Muffins

Anytime there is loads of chocolate in a recipe I am generally going to be happy with it. Frankly, I was raised by a mother who taught me the basics of baking as 1) always use the finest quality chocolate you can afford; and 2) when in doubt, add more chocolate. So, you see this recipe, with it's legitimate claim to 'triple chocolate' has secured itself in my "I'll bake you till my Hottie husband begs me to stop" repertoire. These are rich, decadent, velvety, and perfect - oh, and high in protein and gluten and dairy free. Yeah, I've got your attention now don't I haha. I have high hopes of spoiling my sweetie pies, big and small, with these delightful chocolaty goodies on Valentine's Day, so I thought I'd share the recipe in time for you to do the same. Enjoy!

Triple Chocolate Quinoa Muffins

an original recipe created by me!

1 3/4 c. cooked quinoa, packed

3 eggs

3/4 c. unsweetened pure cocoa powder

1 tsp vanilla extract

3/4 c. plain coconut yogurt [made from coconut milk, not simply dairy yogurt that has been flavored with coconut]

1/2 tsp cream of tartar

1 1/2 tsp baking powder

1 1/2 baking soda

1/4 tsp sea salt

1 tbsp cinnamon 

1/4 c water [optional, I just found everything blended a bit better with it]

1 c palm sugar

1/2 c chopped dark chocolate, finest quality you can afford

Preheat oven to 350*. Prepare muffin tins with either liners or non stick spray. I prefer liners to spray on this one. Add all the wet ingredients and quinoa to a blender and combine until smooth. Pour out into a bowl and mix the remaining ingredients, aside from the chopped chocolate, and mix with a whisk or fork until all clumps are gone and batter is of an even consistency. Mix in half the chocolate, and pour into prepared muffin tins.

Place muffins in oven for 10 minutes. At 10 minute mark, divide the remaining chocolate between the muffins, sprinkling generously on top of each muffin. Place the muffins back in the oven, and bake for approximately 8 more minutes. Toothpick will come out dirty still, but should not be wet.  Let muffins cool completely on wire rack before removing from muffin tins. 

Yield: approximately 2 dozen

Bites of Summer

Summer is slowly fading out. While our furnace has yet to be turned on, we have spent fewer days on the beach and more days finishing our yard before frost sets in. A fresh crisp breeze is drifting in the window while hazy light filters through the clouds. It is beautiful and peaceful. Yet I'm still enjoying the last bits of summer, including the bounty from the farm fresh gardens! One way to enjoy all the fresh produce available right now is in sandwiches - no heat required meals are my favourite when the heat goes above 20*C. This sandwich is something special I learnt from my birthday lunch! My Mom arrived with the most amazing spread of delicious food! Watermelon salad, hummus and fresh vegetables, and quinoa salad sandwiches! Oh and the most incredible coconut cake, but I need to get that recipe from Mom before I can share it - she created it for my special day! We enjoyed the sandwiches so much that I recreated them that very week, and enjoyed them for a few days...for both lunch and dinner. When I like something I tend to go over board.  If you like nutritious food that leaves you drooling for more, this is a recipe you need to try! It is more of a guideline than a recipe as it is a 'what produce you have in the fridge is what you want to use' sort of recipe. And the amounts are up to you too - as this is completely customisable. So really, here's the list of what my mom and I liked in the ones we created, and you can create yours with your favourite vegetables too!

Quinoa Salad Sandwiches

an original recipe from my Mom!

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cooked qunioa -roughly 2 cups
black beans
chick peas
kidney beans
pumpkin seeds, raw and unsalted
kale
carrots
cucumber
red and yellow bell peppers
red cabbage
red onion

Strain and wash all the beans and place them in a bowl with the cooled qunioa. The chop all the vegetables into little pieces and add them to the bowl until the desired ratio has been achieved. Dress with your favourite dressing [mine was olive oil based with herbs and lemon juice] and serve in pita  bread. I enjoyed my best with spinach and hummus lining the pita before putting in the quinoa salad - but really it comes down to personal preference.


What has been your go to meal this summer? Are you favoring those recipes that neglect your oven? Or do you brave the heat in favor of a cooked meal every night? Now that fall is swinging into season my oven and i may just be rekindling our relationship, but I will keep this sandwich in play year round.
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Sprouted Qunioa

If you just catching up before the weekend, check out this post on a life changing seminar, and this post on nutritional education! I can't wait to see Bob Proctor!!


After soaking some quinoa and spreading it out overnight, I awoke to quite the sight! The qunioa sprouted, beautifully and plentifully, and gave me the best of best ingredients to get creative with!

This simple step, sprouting the seed, amps up the nutition of any seed or grain. Broccoli sprouts, for example, contains 500% the nutrition of mature broccoli -500%! So naturally, whenever you can substiute the sprouted grain or seed do so - the higher nutritonal and antioxidant powers of the food will have your body singing! Sprouting is very simple [as outlined above, simply soak the seed or grain, and then lay it out over night and you'll see the above picture come to life in your own kitchen] but a neccisary step in a few recipes I have been wanting to share - so this is your little teaser! Get sprouting!

Scrumptious

What do you think of when you picture tomatoes? Is it a salad? A plant? The sauce on your favorite pizza? [or all of the above] I love tomatoes and will often add them to recipes that don't call for them simply for their fresh flavor and burst of color. We all know that food is not only savored in the mouth, but also in presentation so try to add color however you can! And so there I was, standing in front of the fridge, quinoa cooking on the stove, and wondering what to pair with my tomatoes and quinoa. What resulted is a salad that I've made a few times now, each time having been met with delight from all that savored the experience. Try it, love it, and relish the thought that it not only looks and tastes wonderful, but is wonderfully healthy too!

Basil Tomato Quinoa Salad

2 cups quinoa, cooked and cooled
2 cups tomatoes, chopped
1/2 cup basil, chopped
1 can chickpeas, drained and rinsed
2/3 cup diced red onion
1/3 cup balsamic vinegar
3 tbsp extra virgin olive oil
dash of maple syrup
dash of coarse sea salt

Mix all of the above ingredients in a bowl and serve. It really is that simple!

This salad is a great post workout meal, main dish, or potluck addition. Don't be afraid to tinker with the measurements in this salad, and make it your own. Oh, I'd also try this out with whatever your favorite bean is...the possibilities are endless!

Mango Goodness

As I thought about what to make for dinner tonight, I looked in the freezer and saw salmon. Mmmmm salmon. I love it! I prepared it simply with lemon juice and kosher salt, and laid it on celery stalks in a roasting pan.

 While this baked at 400F for 35 minutes, I racked my brain to figure out what to serve with the lemony delicious salmon. Enter mango. I made a simple mango salsa, which I served on top of the salmon with quinoa on the side. Simply delicious!

Simple Mango Salsa
serves 5

1 small mango, diced
1/2 c. chopped cilantro, stems removed
2"  long section of English cucumber, diced
2 green onions, diced
lime juice to taste

Combine all ingredients in a bowl, set aside. When the salmon is plated and ready to serve, heap a generous serving of salsa onto the salmon. Enjoy!