Breakfast Quinoa

One of the things I worried the most about when I switched my diet to natural, un-processed foods was what the heck was I going to eat for breakfast? No diary, no gluten, and no processed foods limited what I thought about breakfast. I was encouraged to think outside of the box when it came to breakfast. Mostly I make egg white onletes, but then I came across the idea of warm quinoa last week for breakfast. Really? Could it possibly be good? Well, thanks to good old Martha Stewart I found out:

Breakfast qunioa:


2 cups of your milk of choice (I used unsweetened almond milk)

1 cup quinoa

3 tablespoons light brown sugar (I prefer a drizzle of agave nectar)

1/8 teaspoon of cinnamon (or more… :-))

1 cup of fresh blueberries, or fruit of your choice

1. Bring milk to a boil, and then add quinoa and return to a boil. Cover and reduce temperature to simmer about 15 minutes or until 3/4 of the milk has been absorbed.

2. Stir in sugar, cinnamon, and fruit. You can either serve directly or continue cooking until the rest of the milk is absorbed, around 8 minutes

Makes 2 cups

Gluten free Banana Zucchini Muffins

I am a bad blogger :(. Life has gotten a bit chaotic over the past several weeks, and in order to find time to get everything done, well blogging fell to the side. But then at a 5k last weekend people started asking about how my new diary-free, gluten-free life was going. It’s actually going quite well. I had no idea people were so interested.

I remember having zucchini bread when I was young, and thought it was really cool until I found out it had zucchini in it, and then I didn’t like it so much. It was definitely one of those weird childhood food things. You find out it’s good for you and then you don’t want it anymore. A couple of years ago I had grilled zucchini at a restaurant and loved it!! I couldn’t stop eating zucchini!

My mom has been slightly obsessed with making gluten-free things for me. I keep telling her I don’t need bread for carbs, vegetables and fruit are much better! But then we found this recipe, and with a little tweaking I give you diary-free, gluten-free banana zucchini muffins. You will not stop eating them, seriously, we’re on our 3rd batch…

adapted from Everyday Food

Zucchini, Banana, and Flaxseed muffins:


1 3/4 cup gluten-free flour

1/2 cup ground flaxseed

1 cup brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon coarse salt

1 teaspoon ground cinnamon

1 1/2 cups coarsely grated zucchini

1/3 cup mashed ripe banana

3/4 cup unsweetened almond milk

1 large egg slightly beaten

1 teaspoon vanilla extract


– preheat oven to 350

– in large mixing bowl combine dry ingredients, then add zucchini and banana and stir till combined

– in a small bowl whisk together wet ingredients

– Add milk mixture to the dry ingredients and stir till combined

– Divide batter evenly among muffin cups

– bake until toothpick come cleanly out of the center of the muffin, about 20 – 25 minutes

– cool, and then enjoy 🙂

makes 12 muffins

Blueberry tart

Since I currently have a good portion of dailymile drooling over their computers I thought I would share the recipe for this fabulous tart. It’s super easy, very little baking, vegan, and gluten/dairy free:

The crust:

1 cup almonds

small portion of rolled oats (although you can substitute teff flour for both the almonds and rolled oats)

3 tablespoons of maple syrup

3 tablespoons of canola oil

1 teaspoon almond extract

place dry ingredients in the food processor & pulse till they are coarsely chopped. In a small bowl combine the wet ingredients with a whisk. Add the dry ingredients to the wet, and mix with your hands (trust me it works better this way!). Press the mixture into a tart pan. Bake for 15 minutes at 350 until golden brown


Pick your fruit! I used blueberries, but you can use anything. Suggestions: kiwis, peaches, or assortment of berries

1 cup of juice (apple, or your preference. I used some pomegranate juice I had in the fridge)

1/4 cup fruit nectar or juice of your choice

2 tablespoons maple syrup (I used agave nectar to cut down on the sugar)

1 tablespoon agar powder or flakes (most important step!!! It thickens the filling)

1 tablespoon arrowroot or kudzu

1 teaspoon vanilla extract

Place larger fruit around the outside of the cooled crust, and berries in the middle. Over medium heat add juice, nectar, arrowroot, and agar. Whisk until the agar dissolves, and the mixture starts to thicken. Add vanilla, and removed from heat to cool for 5 minutes. Pour the mixture over the fruit, and place the tart in the fridge for at least an hour before serving (note: the longer it sits in the fridge the better it taste, if you have the willpower…)