Quinoa Breakfast Bites

This recipe was inspired by a number of different recipes. I had a 'moment' Tuesday morning - these moments usually result in magickal concoctions, which is why this blog exists. 

So Tuesday morning, I decided to make breakfast bites. To me, Breakfast bites double as late evening snack when I've had supper far to early and I need protein to see me through to a peaceful sleep in the evening. I also have been wanting to have a more portable breakfast, as I usually have to eat my breakfast in three stages - first thing in the morning, so I can keep my morning supplements down, then in the bathroom while I drink my coffee and put my make-up on, and then when I finally get to my desk to start my office work.

Three of these breakfast bites equals about 225 calories and a whopping 24 grams of protien - a good start to the day. It helps if you have leftover quinoa on hand. Otherwise make the quinoa the day before to make this recipe quicker to put together.

12 slices 98% fat free deli sliced ham (or smoked turkey - I've used both)
1/2 c. cooked red quinoa (you can use white if that's what you've got)
1/2 white onion
1 c. chopped swiss chard
1 c. egg whites
4 whole eggs
3T. nutritional yeast
1 t. cumin
1/4 t. chipotle (alternately, you can substitue chili powder and then add a dash of cayenne)
s+p (I use Herbamare and Trader Joe's African Smoke seasoning, but use what you like)

1) Preheat oven to 400. Lightly grease 12 muffin cups - I dip my finger in olive oil and swirl in each cup.
2) Chop the onion. Prep the chard by cutting the main rib out and then chop like celery. Then roll up the chard leaves and thinly slice into ribbons. Set ribbons aside. Saute onion and chard ribs on medium until they start to brown. Add the chard ribbons and the quinoa. Turn off burner, stir to combine and add s+p to taste.
3) Blend or thoroughly beat the egg whites, eggs, yeast, cumin and chipotle. I like to use my stick blender in the cup it came in so I have a pour spout to use.

4) Line each muffin tin with one slice of meat. Be gentle, as you don't want to tear the meat.
5) Add a heaping spoonful of the quinoa and veg mix to each muffin tin.
6) fill each muffin cup with the egg mix.
7) bake for 18-22 min, depending on your oven's reliability.

Each breakfast bite is 75 calories, contains 3 g fat and 8 g protein.

Optional add-ons: Add a small dollop of chevre to each cup and top with a thin slice of plum tomato. finish with a couple diagonally sliced pieces of green onion. Now it's a gourmet dish!

Pumpkin Muffins

As the seasons turn, I'm finding my tastes are adjusting as well. I'm craving things like yogurt and squash a lot more, and I'm making stews and kale salad as fast as I can, because we keep eating it all up!

Earlier this week, I had researched pumpkin muffins and found 4 or 5 recipes that were in line with what I was looking for (gluten free, sugar free). This morning, I'm ready to create! I am looking at all five recipes and coming up with my own amalgam. Here's what we came up with:

Dry Ingredients:
1/2 coconut flour (generously full)
1/2 t. baking powder
1 t. baking soda
1 t. salt
1 1/2 t. pumpkin spice
2 T. PB2
1/4 c. mini chocolate chips

Wet Ingredients:
1 c. canned pumpkin
3 eggs
1 banana, smushed
1 t. vanilla
2 T. maple syrup
1/4 c. butter (you could use coconut oil, too, but I like butter flavour for this kind of recipe)

Preheat 350 and line and/or grease a dozen muffin cups.
Mix dry ingredients
Mix wet ingredients
Mix dry with wet.
Bake 20 minutes.

Next time, I might add chopped pecans and perhaps some finely shredded carrot.