A Healthy Twist on Pizza

I had seen these quinoa pizza bites on pinterest a lot and wanted to try them.  I was surprised at how easy they were to make, and how good they were.  The best part is that they are relatively healthy as well.

Here is the recipe (via http://fitsuccess.blogspot.com)

Ingredients:

1/2 c. uncooked quinoa
1 large egg
1/2 c. chopped onion
1/2 c. fat free shredded mozzarella
1 t. minced garlic
1 T. dried basil
1 t. dried oregano
pinch of salt
pizza sauce for dipping
Preparation:
1. Cook your protein-filled quinoa! Boil the quinoa and 1c. water and cover. Once boiling, reduce heat to low, and let it simmer for 15-20 minutes (until water is absorbed and quinoa is tender).
2. Preheat oven to 350 degrees. Combine all of your ingredients (except the pizza sauce) in a mixing bowl until it is well mixed.
3. Lightly spray the bottom of a mini-muffin tin with olive oil spray. Using a Tablespoon, scoop ~1T. into each muffin tin, it should fill almost all of them!
4. Bake them for 15-20 and let cool. Serve them warm with pizza sauce to dip in!
I added a bit more garlic, onion, an cheese in mine because mine were a little bit sticky. And of course, I wanted the extra flavor. Very simple, and very good. Enjoy!
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Vegan Chili

I’ve been trying to change up my diet a bit which of course means a search for new recipes!  I found a great recipe via pinterest (of course) for a vegan chili that has sweet potatoes and Quinoa. I’m trying to cut out meat, so it seemed like a really great alternative. Plus, sweet potatoes are full of so many vitamins and nutrients. For those of you who aren’t familiar with Quinoa it’s a grain that is gluten free, and a great source of protein for vegetarians.

This recipe was a great find, it is very filling and makes a LOT of chili.

Here is the recipe! (Recipe from http://www.milkfreemom.com)

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes).

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Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.

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Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the Quinoa.

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Continue cooking for about 15 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.

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I added a bit more chili powder because I like more spice, and I left out the cilantro, but that would add some great flavor as well! Also, I noticed it took more time to fully cook the Quinoa, I’d say around 30-40 minutes, but everyone’s stove is different!

Enjoy this healthy and delicious recipe!