Cinnamon Apple Quinoa Parfait

I want to start off today's post with some very exciting news! I was chosen by Google to be a Glass Explorer! Have you heard of this cutting edge technology? Google Glass is an amazing hands free way to take pictures, videos, get instant information, share what you see live, get directions, send messages etc. This is going to be so amazing because I will now easily be able to share with you all how to cook! I am so excited for this adventure and more than beyond honored to be the first to try out this amazing technology! So get ready for better pictures and videos! 

Now onto todays scrumptious food. As I have said before, my husband calls me the Quinoa Queen. I am always working with it. I wanted to try out a breakfast/dessert recipe. Success! These little parfaits are the perfect way to start your day! They also work great as a healthy dessert alternative. They curb your sweet tooth without all the calories and fat. If you are looking for something sweet that is full of protein and actually good for you, then this is the recipe for you! 

Cinnamon Apple Quinoa Parfait

Recipe adapted from Epicurean Mom

For Oat Crumble:

1 cup rolled oats

1 1/2 tablespoons canola oil

2 teaspoons granulated sugar or 1 tsp stevia

1 teaspoon ground cinnamon

For Cinnamon Apples:

4 granny smith apples

1 teaspoon cinnamon

1 teaspoon vanilla

1 TBSP sugar or 1/2 TBSP Stevia

1 cup water, or more if necessary

Start by making the apples. In a medium saucepan over medium heat, combine all ingredients, mixing well. Bring to a boil and reduce heat to low. Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes. Add more water if needed in the cooking process. Take off heat and let cool completely. Cover and refrigerate for at least 1 hour.

For the Oats:

Preheat oven to 350 degrees. Combine all ingredients in a small bowl. Evenly spread on a baking sheet and bake until golden brown, about 7-10 minutes. Set aside to cool.

For Quinoa:

Cook 1 cup quinoa according to package directions. Once cooked, add 1 1/2 teaspoons cinnamon, mix well. Set aside to cool.

For Yogurt:

2 cups non-fat vanilla, greek yogurt

Spoon 1/4 cup yogurt in bottom of glass.

Spoon 1/4 cup quinoa on top of the yogurt.

Spoon 1/4 cup cinnamon apples on top of the quinoa. 

 Repeat the layering and top with oat crumble. Repeat with remaining glasses.

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Lite Strawberry Lemonade Cupcakes

It is that time of year again. Time to start thinking about slipping that swimsuit on. Time to start regretting those bad food choices you made over the holidays. We have all been there. It is even harder when everywhere you turn there are yummy treats just screaming your name. It is tough. I know first hand. I have  a solution for your sweet tooth. While no dessert is always better than some dessert in regards to your calorie intake. If you must have something sweet, then these cupcakes are for you. They have half the fat and calories of traditional cupcakes because of the use of buttermilk and fruit, and the glaze instead of frosting also reduces the calories. If you love Strawberry Lemonade, then you will LOVE these babies!

Lite Gluten-Free Strawberry Lemonade Cupcakes
adapted from Yummy Mummy
makes 12 cupcakes

Cake:
3/4 cup sliced strawberries
1 cup gluten free better batter flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
1 large egg
1 large egg white
1/2 cup low-fat buttermilk
1/8 teaspoon red food coloring

Lemon Glaze:
1/2 cup confectioners' sugar
juice of 1/2 lemon

Preheat oven to 350°. Line 2 muffin pans or mini muffin pans with liners.

To prepare cake, place sliced strawberries in a blender; process until smooth.

Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg, and beat. Beat in egg white. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.

Divide batter between muffin pans.

Bake at 350° for 15 minutes (less time for minis) or until a wooden pick inserted in center comes out clean. Cool completely.

Place confectioners' sugar in a small bowl. Whisk in lemon juice until glaze is thick but you are able to pour it. Add more sugar to thicken, more lemon juice to thin. Spoon glaze over cooled cupcakes and allow glaze to harden.

If you want to add a little heart garnish, just set aside some of your glaze and add some red food coloring to it. Stir and put in a garnish tube or pastry bag and draw a heart on your already hardened glazed cupcakes. 

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Cheesy Creamy Roasted Onions

 

Today folks I am going to introduce to you my new favorite side dish. Nothing beats a creamy cheesy roasted sweet onion. I am a sweet onion lover. I buy them year round. I never use yellow or white onions, simply because the flavor is nowhere near that of a sweet onion. If you aren't watching calories, you can use heavy whipping cream instead of Greek Yogurt. I prefer the healthier version of these baby's. Enjoy!

Cheesy Creamy Roasted Onions

adapted from The Cutting Edge of Ordinary

3 sweet onions onions

Olive oil

Salt and pepper

1 cup greek yogurt

¼ cup of white wine

Parmesan cheese

Preheat the oven to 425 degrees

Peel and slice the onions into ¼ inch thick slices. Carefully place in a baking dish prepared with non stick cooking spray.

Place the Greek yogurt and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and slowly pour the cream sauce over all the onions. You can add more black pepper at this point if you’d like. 

Sprinkle each onion with grated or shaved Parmesan cheese.

Bake for 25 minutes. 

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