Daily Archives: October 31, 2016

Fresh Banana, Blueberry Oat & Flax Scones

I absolutely loves scones and there is one restaurant in the city that was my go-to spot for scones until I started baking my own healthier version!  I played around with the ingredients in this recipe for a while until finally achieving this fantastic consistency and flavor minus a bunch of added sugar and glazes.  I was also excited to find that these scones were just as perfect using gluten-free all purpose flour, making totally gluten free!

My baked scones are perfect for breakfast including heart healthy flax and oats, potassium rich bananas and antioxidant loaded blueberries! Not only are these scones low sugar but they get a protein boost with the addition of greek yogurt. Does it get any better? Give this recipe a try and your taste buds will not be disappointed.

Ingredients

1 cup old fashioned rolled oats

1 cup gluten-free all purpose flour

1/4 cup finely ground flaxseed

2 teaspoons baking powder

1/4 teaspoon salt

3 tablespoons of brown sugar

6 ½ tablespoons of cold butter

¾ cup 2% Greek yogurt

1 teaspoon vanilla extract

1 medium banana, sliced

1/3 cup frozen or fresh blueberries

Directions

  1. Preheat oven to 400 degrees
  2. In a mixing bowl, combine oats, all purpose flour, finely ground flaxseed, 2 teaspoons baking powder, salt and brown sugar
  3. Mix well and add in cold butter in pieces
  4. Using a pastry blender, or your hands, cut in the butter until flour resembles course crumbs
  5. In a separate bowl, combine Greek yogurt and vanilla extract
  6. Add liquid to the dry ingredients and blend until combined but do not overmix. Fold in the blueberries and bananas
  7. Turn onto a floured work surface and knead about five times. Pat into a 7-inch circle about ½-3/4 inch thick
  8. Cut into 8 triangles and place dough on a parchment lined baking sheet
  9. Bake for 18-22 minutes or until golden brown
  10. These freeze very well and tastes just as fresh once thawed

Quinoa Salad with Butternut Squash, Cranberries and Toasted Almonds

By now, you’ve probably tasted quinoa, but did you know that quinoa has the perfect balance of all nine essential amino acids for human health? With gorgeous red and green colors in this dish scream holiday! Can be eaten warm or cold.

Ingredients

Salad

1 cup quinoa, rinsed well

2 cups water

1 cup butternut squash, cubed

½ cup baby spinach, chopped

¼ cup slivered almonds

1/3 cup dried cranberries

Dressing

3 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

¼ teaspoon oregano

salt and black pepper to taste

Directions:

  • Preheat oven to 400 degrees
  • Place butternut squash on a parchment lined baking sheet and roast for about 30-40 minutes or until fork tender.
  • While squash is roasting, get started on the quinoa. Rinse quinoa thoroughly under cold water in a fine mesh strainer
  • In a saucepan, bring 2 cups water and quinoa to a boil and then cover and simmer for 15-20 minutes until liquid is absorbed.
  • Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.
  • In the meantime, heat a skillet over medium heat and sauté almonds for 2-3 minutes until fragrant. Remove and set aside.
  • In a large mixing bowl, combine the cooked quinoa, almonds, cranberries, spinach and butternut squash
  • In a small bowl, whisk olive oil, vinegar, oregano and salt and pepper to taste. Drizzle dressing over quinoa and toss to combine.

 

 

 

Spiced Cranberry Orange Sauce

 

Cranberry sauce is a staple at any Thanksgiving feast. In addition to being the perfect compliment to roasted turkey, cranberries pack a big punch nutritionally. In fact, I may eat more cranberry sauce than I do the turkey, which is why I needed to come up with a naturally sweetened lower sugar version that still balanced the tart flavor of cranberries.   My solution? Honey, fresh oranges and some pumpkin pie spice!

Ingredients

10 oz bag of frozen cranberries

1/3 cup + 1 tablespoon honey

Zest and juice of one orange

½ teaspoon pumpkin pie spice

¼ cup water mixed with 1 teaspoon cornstarch

Directions:

  • In a medium saucepan, combine cranberries, honey, water/cornstarch mixture and the orange juice.
  • Bring mixture to a boil over medium heat, then simmer at low heat stirring occasionally while the cranberries pop and the mixture thickens, about 5-10 minutes
  • Stir in the orange zest and pumpkin pie spice
  • Adjust the flavor to your own preference by adding a bit more honey and/or orange juice
  • Allow to cool, cover and store in the fridge. It will last for about one week.