Tag Archives: Beth Shaw

Amaranth Fruit and Nut Cereal

Amaranth is a complete protein. It is a YogaLean way to start your day. You can customize the flavor profile so that you can make this dish day after day and it does not have to be the same. The nutritious grain comes from a fast growing plant related to beets, chard, spinach, and quinoa.

Texture is important to many people. This cereal can be made dry or have a liquid/runny content depending on the amount of liquid used. The consistency this recipe produces can be related to tapioca or cream of wheat.

Enjoy this Gluten Free Breakfast and find other Gluten Free recipes at Healthy Recipe Variations.

Base Ingredients (Serves 2)
1 Cup Amaranth (I use Bob’s Red Mill)
2 Cups Water (or milk of your choice)

1/ 2 Cup Almond Milk
1 TBSP Flavoring (I suggest Vanilla, Almond, Maple, or Cinnamon)

NOTE: I started with some pre-cooked Amaranth. The recipe calls for 3 cups of water to 1 cup of Amaranth. I used 3 cups of water to partially cook 2 cups of Amaranth. This technique allows me to use the amaranth in a variety of recipes throughout the week, and cuts down on preparation time when I wish to make the additional meals. I used 2 cups of partially hydrated amaranth and added 1 cup of almond milk to a pot. I added 1 TBSP ALMOND flavoring and cooked until the almond milk was almost absorbed. Then I added 1 cup of fresh dates stirring until all liquid is absorbed.

It was suggested I try Almond Flavoring when cooking with figs…I fell in love when I took that suggestion!

Fruit and Nut Options: (Seasonal Fruits are More Flavorful)

Figs, Bananas, Almond Flavoring, and Walnuts

Berries and Vanilla

Dates and Cinnamon

Dried fruits and nuts w/ flavoring of your choice

Stone fruit, vanilla, and pecans

Mango, coconut, and coconut flavoring

Pumpkin, pumpkin pie spice, and walnuts or pecans

Instructions:

Combine the ingredients (minus the fruit and nuts) in a pot.

Bring to a boil then reduce heat to a simmer. Stir from time to time.

When liquid is almost absorbed, add the fruit and nut combination of your choice and stir until the liquid is absorbed.

Cooking time: 30 minutes if amaranth is dry, 15 minutes if partially cooked.

Gluten Free Breakfast Crepes

Once I find something I like, I have a tendency to eat the same thing day after day. Therefore, I make a concerted effort to discover new recipes and modify them to diversify my meals! The Gluten Free Breakfast Crepe is a modification of a recipe I found on the website for Pamela’s Baking and Pancake Mix. This YogaLean meal is a great way to start your day! The beauty of the crepe is that you can fill it with a variety of ingredients. Each crepe you make for yourself can be different and each crepe made for a family can be filled with ingredients that fit personal tastes. If you are using this before a workout, add additional protein. Enjoy this Gluten Free Breakfast and find other gluten free recipes at Healthy Recipe Variations.

Ingredients:

1 Cup Pamela’s Baking & Pancake mix

3/4 Cup of milk of your choice (I used almond milk)

1/4 Cup of water

1 Large egg

1 TBSP oil (I used coconut oil)

1 TBSP vanilla flavoring (I used vanilla flavored gluten free protein powder. You can use vanilla extract or substitute almond extract)

1/2 cup of ground flaxseed meal (I used Bob’s Red Mill)

Additional oil for the pan (I used walnut)

Instructions: (Makes 4-6 crepes)

Combine ingredients and remove as many “lumps” as possible

Heat the pan with a small amount of oil

Scoop 1/4 Cup of the batter and add to the hot pan. Turn the pan in a circle trying to get batter to form a thin layer on the bottom of the pan.

Use a spatula to start to lift the edges and make your way, carefully to the center. (Add additional oil of batter sticks…start conservative…add more as needed)

Carefully flip crepe. Cook 1-2 minutes on the second side.

Serve or cover with a cloth or parchment and make additional crepes.

Filling Suggestions:

Peanut Butter (ANY Nut or Seed Butter) and Chia Jam

Scrambled Eggs…garnish with fruit

Brie and Figs…garnish with walnuts and honey

Butter the crepe and sprinkle with powdered sugar (child’s favorite)

Fresh Fruit…garnish with Chia Jam

Cream Cheese…garnish with fresh fruit

Applesauce…sprinkle with cinnamon to garnish

Banana and Nutella…garnish with banana

Banana and Nut or Seed Butter…garnish with banana

Teff Morning Hot Cereal

A high protein and high fiber breakfast is a great way to start the day as the meal fuels you for early morning exercise or diminished cravings to snack before lunch.

Oatmeal has been a staple in my diet for a long time. Once I needed to eat a Gluten Free diet I started to explore other grains to add variety to my diet (MANY Gluten Free recipes call for oats or oat flour). Teff is a great grain to use in place of morning oatmeal! Like oatmeal for breakfast, Teff Morning Hot Cereal lends itself to many options; it can be customized to fit your preferences and your cravings! Enjoy this YogaLean Gluten Free Breakfast and read more recipes at Healthy Recipe Variations.

This recipe needs monitoring for the first few minutes as the teff is being toasted. After that, it just needs an occasional stir. You can multitask or relax while it is cooking! The picture you see is the addition of seasonal fruit (blueberries), bananas, walnuts, and a teaspoon of Nutella.

If you do not use all of your teff hot cereal, store in an airtight container. Reheat by placing in a bowl with a wet paper towel on top and microwave for 1 minute. Stir and check heat. Heat an additional minute if needed. Serve with toppings of your choice so each meal is different! Have fun playing with your food … your healthy food!

Base Recipe (Serves 2)

1/ 2 Cup Teff (I use Bob’s Red Mill)

2 Cups Water (or milk of your choice)

A Pinch of Salt

1 TBSP Flavoring (I suggest Vanilla, Almond, Maple, or Cinnamon)

OPTIONS: Add seasonal fruit or dried fruit or nuts when serving)

Instructions:

1. Add the Teff to a pot and bring to medium heat. Toast teff, stirring from time to time, for 2 or 3 minutes. This will bring out the nutty flavor of the teff.

2. Add the pinch of salt and liquid to the pot and cook until liquid is absorbed. Stir occasionally.

3. Serve as is or add stir-ins.

Stir-in Options:

Milk of your choice

A spoonful of Greek Yogurt on top

Seasonal berries

Dried fruit (Dates, Figs, Apples work well)

1 TBSP Honey, Agave, Nutella, or Nut Butter

A handful of nuts (Walnuts, Pecans, or Cashews, or Slivered Almonds work well)

Gluten Free Mini Quiche

August 6, 2015 | Rene MacVay, Healthy Recipe Variations

I love starting my day with a nutritious breakfast. Some days, I have more time than others to sit down and have a meal. Varying what I eat is important so that I get a variety of nutrients through my diet. If you are like me, you could eat the same thing day after day because you like it… and a routine is an easy rut one can fall into if you are not careful.

Try experimenting with different breakfast ideas. Breakfast is an important meal as it starts your day. Start the day out right with this YogaLean Gluten Free Mini Quiche. You can customize it to add the vegetables that you have on hand, the ones that YOU LIKE. Have fun playing with your food and getting a healthy start to your day.

I have experimented with a gluten free quiche before and have loved the results! This recipe is a modification of my original using muffin “skirts” to make individual quiches and reduce the cooking time. The quiches in this way can be eaten as a grab-an-go breakfast or enjoyed in the home before heading out to start the day. Pair the quiche with seasonal fruit and enjoy! Read more recipes at Healthy Recipe Variations.

Mini Quiche (makes 12)

6 Eggs

1 1/2 Cups Milk (I used original Almond Milk)

2 Cups of Diced Vegetables (I used Red Bell Pepper, Red Onion, and Spinach)

1/2 – 3/4 Cup of Shredded Cheese (Cheddar, Parmesan, Mozzarella work well)

3/4 Cup diced Canadian Bacon

Salt and Pepper to taste

12 Muffin “skirts”

Options:

Use spray olive oil to line muffin skirts so quiche does not stick…it happens in places when this step is not taken

Vegetable pairings suggestions are listed below but eating seasonally is ALWAYS suggested:

Broccoli, Asparagus, Red Onion, and Cheddar

Mixed Colors of Bell Peppers

Spinach and Red Onion or Scallion or Leek

Sweet Potato and Scallion

Omit Canadian Bacon…or substitute in Diced (Cooked) Bacon

Add a teaspoon of gluten free Ian’s Panko Bread Crumbs to the bottom of the muffin “skirt”

Instructions:

Preheat Oven to 375

Cook about 30 minutes until a knife inserted in center comes out clean. Check to see if done after 20 minutes and then each 5 minutes thereafter. Cooking time varies by oven as well as based upon how full the muffin is and how dense the ingredients are packed. Try to make each muffin uniform.

Start by dicing the vegetables you wish to use into SMALL pieces.

Combine eggs, milk, and salt and pepper (to taste) in a bowl. Whisk.

Add vegetables, cheese, and meat if you are using. Stir together with a fork.

Add muffin skirts to a muffin tin and spray skirts with oil.

Add quiche ingredients to skirts (evenly) and back!

Serving:

You can serve after the Mini Quiches have rested for about 10 minutes or store in an airtight container.

Pair with seasonal fruit … or with a salad if you with to eat this for lunch or dinner.