Tag Archives: almonds

Cream of Wheat & Lentils with Dried Cranberries and Almonds

When I went to #FNCE, I stopped by the @lentils booth and tried one of my favorite dishes there! Cream of Wheat with Lentils.  So I honestly haven’t eaten Cream of Wheat for ages.  Eating it at FNCE really reminded me of being a kid and enjoying this for breakfast.  Yes, lentils combined with Cream of Wheat is an unlikely pairing but when you mix in a touch of agave, dried cranberries, cinnamon and vanilla, the flavors are incredible! Not to mention you get a boost of fiber and protein from the lentils!

So I re-created this dish at home and used agave instead of maple syrup.  You can also use pumpkin seeds instead of sliced almonds! The variety of toppings are endless but you really must try this!  After making this combo, I’ll be experimenting more with lentils, especially in dishes for my kids.

Ingredients:

1/4 cup toasted sliced almonds

1 tablespoon agave sweetener, divided (or maple syrup)

2 cups of unsweetened coconut, soy or almond milk

1/4 cup Cream of Wheat

1/4 cup split red lentils

1/2 apple, finely chopped

1 cup of water

1/4 cup dried cranberries

1/4 teaspoon cinnamon

1/2 teaspoon vanilla extract

pinch of salt

Directions:

  1. In a small saucepan, combine the lentils and water.
  2. Bring to a boil and then simmer for about 15-20 minutes.
  3. In the meantime, in a small bowl combine the apple, almonds and 1 teaspoon of the agave. Set aside.
  4. Pour milk into a medium saucepan, bring to a light boil and whisk in cream of wheat.
  5. Reduce heat to a simmer and add the cranberries, vanilla, cinnamon and 2 teaspoons of agave.  Whisk to combine.
  6. Once lentils are cooked and soft, pour into a mesh strainer and use a whisk or spoon to extract any excess liquid from the lentils.
  7. Pour lentils into the cream of wheat mixture and continue to simmer for about 5 minutes.
  8. Portion out mixture into individual bowls and top with the apple and almond mixture.  Serve warm.

 

 

 

 

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! I’m totally experimenting with more quinoa salad recipes so stay tuned!  This dish 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.