Good Morning Carrot Quinoa Cups

Shout out to Village Harvest for partnering up with Myfitlittlefoodie, for an amazingly delicious giveaway! Head over to Instagram and find @myfitlittlefoodie for all the details! The winner will receive 5 village harvest grain packs, along with a tote bag for environmentally friendly grocery shopping! But let's be real, if you try the carrot quinoa breakfast recipe below, you're already a winner. Giveaway ends February 25th!

Prep Time: 5 min  Cooking Time: 15 min  Total Time:  20 min Servings: 4

Ingredients:

  • 1 Cup Regular Quinoa  
  • 2.5 Cups Unsweetened Almond Milk
  • 1 Cup Grated Carrot
  • 1 Teaspoon Grated Nutmeg (I grate this stuff fresh into the pot and I swear it makes a difference!)
  • 1/2 Teaspoon Cinnamon 
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Coconut Oil
  • 1/2 Cup Crushed Walnuts
  • 3 Tablespoons Maple Syrup
  • 4 Tablespoons Applesauce

Directions:

Step 1: In a large pot, add quinoa, almond milk, and carrots. Leave on medium - high heat under mixture starts to bubble. Cover and let sit on medium heat for 5 minutes. 

Step 2: Add nutmeg, cinnamon, and salt to pot, and let sit on medium heat for another 5 minutes covered. 

Step 3: In a small sauce pan, melt coconut oil and add walnuts and a pinch of salt. Let toast on medium heat for 5 minutes. 

Step 4: Add maple syrup and applesauce to pot and stir. Let sit for 5 minutes covered. Uncover and stir. Scoop mixture into cups and top with toasted walnuts.

Kale & Cashew Zucchini Pesto Pasta

Pesto is one of my absolute favourite flavours! Unfortunately not many grocery stores carry already made "cheese-less" pesto... so I've created a deliciously simple recipe that uses common kitchen food items, and maximizes nutritional health benefits! One of which, is the concept of food synergy. Researchers found that pairing tomato with a healthy fat such as avocado, increases the absorption of the tomato's antioxidants! Not to mention the added benefit of the prolonged full feeling you get from this healthy green fruit! If you prefer a raw vegan diet, this dish can easily be modified to meet your needs; just skip step 3 and keep those tomatoes off the burner!

        Prep Time: ~ 10 min             Cook Time: ~5 min             Total Time: ~ 15 min

img_9726.jpg

Ingredients: 

  • 2 Zucchinis (use 3 zucchinis if serving 2 people)
  • 1/2 Cup Avocado (~ 1 medium-large avocado)
  • 1/2 Cup Unsalted Cashews 
  • 1/4 Cup Grape seed Oil (Olive oil works well as a substitute) 
  • 1 Cup Kale (I used baby kale because it comes without thick stems)
  • 1 Teaspoon Dried Basil
  • 1/2 Teaspoon Table Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Minced Garlic
  • 1/2 Lime Squeezed
  • ~10 Halved Cherry Tomatoes

Directions:

Step 1: Spiralize zucchinis into noodles, breaking strands into about 20-30 cm long.

Step 2: Combine avocado, cashews, oil, and kale, in food processor and pulse until mixed. Add basil, salt, pepper, garlic, and lime juice, and blend on high until smooth. Try saving your avocado pits for a high nutrient addition to smoothies (just dehydrate, slice, and grind up into a powder)!

Step 3: Lightly grease your pan, and set on medium heat. Add zucchini noodles, and let cook for 5 minutes. These noodles will hold quite a bit of moisture, so it's important not to add too much oil when greasing the pan. Also be careful not to overcook your noodles, or they will become too soft/mushy.

Step 4: Strain any excess water from your pan, and empty noodles into a mixing bowl. Set tomatoes in your pan on medium to low heat while saucing the noodles. If using 3 zucchinis, add in all your pesto. If using 2 zucchinis, add in ~ 1/2 a cup of pesto (you should have ~1/3 cup leftover). Mix pesto in to fully coat noodles. Empty your hot cherry tomatoes into your pasta and enjoy!

Note: Leftover pesto can be stored in a sealed container in the fridge for a few days (the avocado may cause the pesto to brown but it is still safe to eat). Try using your excess pesto to stuff mushrooms or spread on wraps or sandwiches!

img_9728.jpg
img_9729.jpg
img_9731.jpg
img_9730.jpg
img_9734.jpg
img_9733.jpg
 

Healthy Fruit & Nut Granola Topper

img_9478.jpeg

Making your own granola might just be you and your pantry's saving grace! I always keep my homemade granola on hand, because it's extremely easy to make, much healthier than some of the sugar filled store bought brands, and it gives me lots of options in the kitchen. I love to use fresh granola to top off smoothie bowls, eat as cereal, or I even bring it out with me as an on the go snack! Mind you, that last one applies to walking in and out of the kitchen too... The best part about this recipe is that you can make it your own! Have some walnuts or pecans leftover from another recipe? Toss them in as well! Not a fan of cranberries? Substitute chopped dried cherries!

Prep Time: ~ 5 min             Cook Time: ~ 35-40 min             Total Time: ~ 40-45 min

img_92951.jpg

Ingredients: 

  • 2 Ripe Bananas
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Brown Sugar
  • 2 Cups Oats
  • 1/2 Cup Slivered Almonds
  • 1/2 Cup Cranberries
  • 1/8 Cup Chia Seeds
  • 1/2 Cup Unsweetened Shredded Coconut 
  • 1/2 Cup Chopped Dark Chocolate
  • 1 Teaspoon Fresh Grated Nutmeg

Directions:

Step 1: Preheat oven to 350°F. In a large mixing bowl, mash bananas, and combine maple syrup and brown sugar. If you prefer, substitute agave syrup for maple syrup. However, I find that maple syrup adds a little extra in the flavour department.

Step 2: Mix in all other ingredients and stir until contents are combined evenly. Feel free to substitute different nuts, seeds, hemp hearts, dried fruit, etc to make your granola your own creation. Just be aware of your measurements so that the consistency remains similar.

Step 3: Spread contents onto a baking sheet and bake for 20 minutes. Move granola around, breaking up any clusters, and bake for another 15-20 minutes.

Step 4: Store and enjoy! Or enjoy then store, and enjoy again!

img_92931.jpg
img_92961.jpg