I’m a huge fan of quinoa, and one of my favorite ways to enjoy it, is for breakfast. Quinoa (pronounced Keen-wah) is one of the “it” or “super” grains right now, and it’s one of the best plant sources of protein with more high quality protein than any other grain. It’s loaded with protein, fiber and, best of all, is gluten-free. It is light, tasty and easy to digest, with a slightly nutty flavor. This recipe for Breakfast Almond and Raspberry Quinoa is fabulous. I had all 3 of my kids try it too, and they loved it. I love the combination of using almond milk, almonds and raspberries, but feel free to use any of your favorite fruits and toppings. Enjoy!
I am a huge fennel fan so this recipe for Fennel-Apple Slaw is one of my new fall favorites. Fennel, which looks like a cross between an onion and a bunch of celery, has a slightly sweet anise (licorice) flavor. It has the perfect crunch to pair with shredded cabbage, and it makes a great addition to any salad or slaw recipe. I love it in this vegetarian combination with Greek yogurt, walnuts, dried cranberries and fresh dill. Fennel is also good for you, containing Vitamins A and C, fiber, folate, potassium and calcium.
Quinoa (pronounced Keen-wah) is the wonder grain and one of the best plant sources of protein. It’s loaded with protein, fiber and is gluten-free. It’s so versatile, and when my sister came across this recipe in Ellie Krieger’s book, “So Easy”, she told me I had to test it out. I changed the recipe slightly using Pink Lady apples, more cranberries and walnuts instead of pecans. It was out of this world. Her recipe suggests to top it with milk, honey and cinnamon, but it was great all by itself. I love it because it’s so easy, filling and has no added sugar. It’s also bursting with great flavor. My kids loved it too, and I enjoyed serving them a hot healthy breakfast.
Everyone loves white chocolate bark during the holidays, but this version has a twist with pistachios and dried cherries which gives it a sweet and salty taste with a crunch. This recipe is so easy and takes no time at all. Be sure to purchase already shelled pistachio nuts in the nut section of your local grocery store. You may also substitute sliced almonds for the pistachios and dried cranberries for the cherries (sometimes dried cherries are hard to find). If you give these as gifts, make sure you put a note on the gift tag to keep the bark refrigerated until ready to enjoy, but up to one month for best flavor.
Dried Cherry and Pistachio Bark
Feel free to double or triple this recipe.
Prep: 5 minutes
Cook: 1 minute
Yield: 11/2 pound
1 (12-ounce) package white chocolate morsels or any white chocolate
1 cup pistachio nuts, shells removed and toasted
1 cup dried cherries or cranberries
1. Place white chocolate in a microwave-safe bowl, covered with wax paper on HIGH 1 to 2 minutes or until melted, stirring once. Add pistachios and cherries, stirring well. Spread on large baking sheet covered with parchment paper.
2. Refrigerate 1 hour or until firm. Break bark into pieces. Store in a tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes or tins lined with wax tissue paper or colored cellophane for gift giving.
With only hours left until Thanksgiving, I know everyone is busy trying to complete last minute tasks. To start Thanksgiving off right, I thought I would present one of the easiest appetizers that my family loves. The combination of caramel, walnuts, cranberries and golden raisins adds the perfect sweet, crunch and warm taste of fall. You can prepare this right before the guests arrive as it just takes minutes to prepare with absolutely no mess or cleanup. This appetizer is also a great idea for Christmas, New Years or anytime you entertain. Happy Thanksgiving!
Prep: 5 minutes
Cook: 7 minutes
Yield: 10 servings
1 (1/2 pound) Brie wedge
1/4 cup caramel Dip (I used T. Marzetti Caramel Dip)
1/3 cup chopped walnuts
3 tablespoons dried cranberries
2 tablespoons golden raisins
Gingersnaps or crackers
1. Cut off top part of Brie; spread with caramel dip. Sprinkle walnuts, cranberries and raisins over top.
2. Bake at 300F for 6 to 10 minutes or until Brie is just slightly warmed and starting to melt. Serve with gingersnaps or crackers.