Quinoa Tortillas - Gluten Free | Recipes | Iva Young

Quinoa Tortillas - Gluten Free | Recipes | Iva Young: Quinoa Tortillas - Gluten Free
Prep Time:
5 minutes
Cooking Time:
1 minutes
Yields:
6 servings
Ingredients:

1.5 cups of Quinoa Flour
1/4 tsp Himalayan Sea Salt
3 Tbsp of Psyllium Husk
1 tsp Grapeseed Oil
1 cup of Warm Water
Directions:

1. Mix dry ingredients in a bowl, it combines easily so very easy to do by hand. Mix until fully combined, then knead until smooth on a quinoa flour’ed surface. Let rest covered with with a clean tea towel for approx an hour.

2. Divide into 6 equal pieces and roll each into a ball.

3. Use quinoa flour to flour your work surface and rolling pin. Roll out ball, turning over and lifting every so often to avoid it sticking to surface.

4. Heat a frying pan on the stove top to med/high heat and place rolled out tortilla onto pan. Cook for approximately 30-45 seconds per side, until high parts are lightly browned. Set aside on plate with a clean damp towel covering till you are done cooking the rest.

Top with whatever your heart desires and enjoy the texture of a tortilla without grains and rice!!
Notes:

Gluten-free, grain free tortilla to replace your flour or corn variety!
Made from whole ingredients and high in plant based protein!
Credit:
Iva Young

Mexican Dorito Casserole

Serves 4-6

2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of Doritos (I used cheese, the recipe didn't specify)

1. Pre-heat oven to 350-f degrees.

2. In a mixing bowl, combine all ingredients except Doritos.

3. In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

I found this recipe on Pinterest - pinner:  JamHands

Thoughts:  I think next time I will add black beans and frozen corn.  This dish seemed to be missing something - I may also add a little picante sauce next time as well.

Miracle Noodle

Add the following to a skillet:
1 package of Miracle Noodle - drained and rinsed for several minutes (has a fishy odor)
1 onion diced
Saute for several minutes

Then add desired amounts of following:
Onion Powder
Garlic Powder
Chicken Stock - sodium free
 Celery Seed
2 TB Nutritional Yeast

Simmer/cook desired time.

A good strategy for dieting, by the way: Eating more glucomannan causes you to feel full (physically) before you've eaten very many calories. So your brain is somewhat tricked into thinking you ate a huge meal, but in reality the caloric energy in that meal is dramatically reduced compared to a traditional pasta meal.

To learn more about miracle noodles visit:  http://www.miraclenoodle.com/

Pineapple BBQ Slowcooker Chicken

This is one of shannon's, heather's and mine favorite recipe

Ingredients:

2 (18 ounce) bottles barbeque sauce 1 (15 ounce) can pineapple chunks 1 green bell pepper, chopped

1 onion, chopped 2 cloves garlic, minced 8 boneless, skinless chicken breast halves

Directions:

1.	In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
2.	Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3.	Cover, and cook on Low for 8 to 9 hours.				We enjoy it over brown rice.

Butterscotch Marshmallow Bars

These are one of my favorite desserts to make.  I was excited to find a recipe that was for a 13 x 9 sized pan.  I had a recipe for a 9 x 9.  I made this dessert for the high school secretaries, media specialist and administrators.  Hope they liked it. 

Added by Shugary Sweets on April 29, 2012 in Brownies and Bars, Desserts

Prep Time 15 Minutes Cook Time 18 Minutes

Ingredients

• 1 cup Butterscotch Chips
• ½ cup Butter
• ⅔ cups Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1½ cup Flour
• 2 teaspoons Baking Powder
• ½ teaspoon Salt
• 2 cups Mini Marshmallows
• 1 cup Semi-sweet Chocolate Morsels

Preparation Instructions

Preheat oven to 350ºF. Line a 13×9 baking dish with parchment paper.
In small bowl, melt butterscotch chips with butter in the microwave, at 30-second increments, stirring between each time. Set aside.
In a large mixing bowl, add brown sugar, eggs, and vanilla. Mix in melted butterscotch chips, flour, baking powder and salt. Fold in marshmallows and chocolate chips. Pour batter into baking dish.
Bake for 18-22 minutes. Cool, cut into squares and refrigerate for 1 hour. Enjoy!
Recipe from The Cooking Photographer’s Disappearing Marshmallow Brownies.

Bunny Grams

Each for our Easter fundraiser we sell Bunny Grams.  Each batch of rice krispies makes 6 heads.

Healthy Lemon Squares!!

I did not add food coloring.

I purchased some silken tofu a few weeks ago with the intentions of making smoothies or some sort of dessert.  I came across this one today and it was DELICIOUS.  Of course I didn't tell Shannon what was in it until he was done.  The crust has a yummy coconut flavor (first time using coconut oil).  I loved the crust!   Next time I will double the crust in the recipe.

Recipe from:  Chocolate Covered Katie


Crust:

• 1/2 cup ww pastry or white flour (180g)
• 1/4 cup powdered sugar or Sugar-Free Powdered Sugar (28g)
• 1/4 tsp salt
• 2 tbsp plus 2 tsp coconut oil (40g)
• 1 tbsp water or more coconut oil

Picture from Chocolate Covered Katie's blog

Filling:

• 1/2 tbsp arrowroot or cornstarch
• 1/4 cup plus 2 tbsp lemon juice (90g)
• 1/4 cup powdered sugar or sf powdered sugar (linked above) (28g)
• 2 Nunaturals stevia packs or 1/16 tsp uncut, or 2 more tablespoons powdered sugar or sugar-free powdered sugar
• 1 cup MoriNu silken-firm or lite tofu (This is not the same as the tofu in a grocery store’s refrigerator section. See “nutrition facts” link below for where to find this.) (240g)
• zest of one lemon (you can omit this)
• optional: a few drops yellow food coloring, only if desired for color

Preheat oven to 350 F. Combine crust ingredients, either in a food processor or by hand. (Make sure the oil is melted if combining by hand.) Press evenly into a well-greased 8×8 pan. (I used a piece of wax paper over the top, so it was easier to press down.) Cook 10 minutes, while simultaneously combining filling ingredients in a food processor or blender. After crust cooks, pour filling evenly on top and cook another 26 minutes. Let cool 10 minutes, then fridge for at least 2 hours (important, as this lets the custard set) before cutting with a sharp knife. (Note: If you want fatter squares than what are pictured, you can times the filling by 1.5, cook 10 minutes longer, and fridge 2 extra hours.) Makes 12-16 squares.
Click to see: Substitutions & Nutrition Facts

Angry Bird Cake Pops

A coworker of mine placed an order for 30 Angry Birds and 30 Yodas.  I have been pinning every Angry Bird and Yoda cake pop example that I could find.  I had weeks to prepare.

For the beaks I used both candy corn and star bursts.  I heated each in the microwave 10-15 seconds.  I used star bursts for the feathers on top.  I would only heat two candy corns at a time.  I cut off the yellow and white parts of the candy corn.  I rolled the heated candy into a ball and used the back side of a knife to press the slit in the beak.  I placed a white candy melt on the chest.  I dipped the head feathers in candy melts and stuck down into the cake pop.

Banana Chia Muffin Tops

1 large banana (almost ripe)

I had already eaten half before I remembered I wanted a picture.

1 TB chia seed
2 TB Spelt flour
1 TB water

Smash 1 almost ripe banana

Add 1 TB Chia Seed - mix

Add 2 TB Spelt Flour

Add 1 TB Water

Mix altogether.

Makes - 3 muffin tops

I was pleasantly surprised of the taste.  I enjoyed the muffins with walnuts.  Next time I will add walnuts to the mix before baking.

Bake in whoopie pan/muffin top pan at 350 for 10-12 minutes.

Pumpkin Enchiladas

Last year Walgreens had their canned pumpkin on sale for 99 cents, then 58 cents - great deal I know.  So I stocked up, I mean really stocked up!!  I found a recipe for pumpkin enchiladas a few months back and decided to make them again.  I found the recipe on pbfingers.com, one of my favorite blogs!  I adapted the recipe from her recipe.  They were DELICIOUS!!! Even Shannon thought so!!! He is always hungry in the evenings, hopefully this meal will keep him full!!! 

This is delicious with slices of avocado!!!!

Ingredients:

• 1 sweet onion, diced
• 1/2 tsp garlic powder
• 1 red bell pepper sliced and diced
• One 10 oz can of red enchilada sauce - medium Old Elpaso
• 1 can pure pumpkin
• 1 c. kidney or black beans - I just threw some in that I had frozen (not canned)
• Large bunch of cilantro, chopped (I used cilantro from a squeeze bottle)
• 1 1/2 tbsp. cumin
• 1 tsp. chili powder
• 1/2 cup shredded cheese (only put a smidge on my side - I pilled it on on Shannon's side)
• 3 large whole wheat tortillas - I used low carb, 5 fiber tortillas - I tried to find the healthiest at our local grocery store.

Mine made 5 enchiladas

Directions:

• Preheat oven to 400 degrees
• Sauté onion and red pepper
• Stir in enchilada sauce
• Add pumpkin and stir until combined
• Add cilantro, cumin and chili powder
• Spread a light layer of sauce on the bottom of an 8×8 or 9×9 pan
• Fill tortillas with an even amount of sauce and beans
• Roll tortillas and place in the pan with the folded edges facing down to keep them closed
• Top with remaining sauce and sprinkle with cheese
• Bake for 10 minutes at 400 than 5 minutes at 350 or until cheese melts
• Serve with a dollop of plain Greek yogurt or sour cream if desired

Veggie Kofta Korma | Veggie num num

Veggie Kofta Korma | Veggie num num

Lemon MerignuePie

I made my first Lemon Meringue Pie for Shannon!

Cake Pops - Carrot, Vanilla, and Coconut Cream

I made 96 cake pops tonight.  The State Powerlifting meet is being held at our high school this Saturday, and FBLA is in charge of the concession stand.  We have been in charge of it for the past 4 years I believe.  Every year they tell us that Abilene has the best concession stand that they have been to.  I have to live up to my their expectations and have a YUMMY and quality concession stand.  We are having cake pops, smoothies, homemade pie, popcorn balls, cookies, etc!!! YUMMMO!!!!!!!

There are 70 cake pops to be exact on this board.  Pretty cool that I had 70 slots and made 70 cake pops!

Cream Cheese Crock Pot Chicken

Found this recipe of course on, no other but Pinterest!  My cousin actually shared it.

 

- 4 5 oz boneless skinless chicken breasts
- 8 oz block of cream cheese

- Can of Black Beans, drained & rinsed.
- Frozen corn
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump frozen corn - I did not measure - just poured some in.
Dump in the Rotel,

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, stir the ingredients.
You can shred the chicken throughout cooking time.

I turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.

I serve this over rice. The rice soaks up some of the soupy-ness.

 

NOTE:  I think that I would use half the cheese next time.  I also think that it needed something else - perhaps seasoning on the chicken.  I think that it would be good with cheddar cheese sprinkled on top.  Shannon enjoyed his with chips.  I ate my with brown rice.  I also think that I would double the beans and rotel.  Maybe add some salsa to give it a little tang.

It makes a lot, so this is usually 2 dinners & a lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.

Angel Caramel Apple Cake

I saw a recipe for lemon bars, made out of 2 ingredients:  lemon pie filling and Angel Food cake mix.  Sounded YUMMY!  So I thought that I would try Caramel Apple Pie filling (since that is all that I had) and Angel Food cake mix.

1 Can Caramel Apple Pie Filling
1 Box Angel Food Cake Mix

Combine both ingredients. Grease a 9 x 13 inch pan. Pour mixture into pan. Bake for 25 - 30 minutes at 350 degrees.

Outcome: A bit doughy, but not bad. Will I make this again, probably not with Apple, but with cherry or lemon.  I think I will try it with pumpkin and spices next time.

Dawn's Chicken and Tortilla Skillet

2 cans of chicken
Frozen corn
10 oz can of tomato sauce - salt free
1 can diced tomatoes

2 cups Picante Sauce

1 can black beans - rinsed and drained

Mexican Mixed Shredded Cheese
-------

4 - 10 inch tortillas





I cooked the chicken a while (I know it is already cooked, but I hate the looks of it when it comes out of the can)  Add all ingredients, except tortillas.  Cook for 15-20 minutes.  Then add tortillas - cut up in 2 inch strips - I probably added my tortillas too early, they were a bit mushy.   We made this last week.  This was very yummy.  I hope I remembered everything that was in it.  This is very similar to the Campbells Skillet Bake.

Shannon and Dawn's Skillet Bake

1 lb ground chicken (first time that I have tried ground chicken)
1 onion
1 can hot chili beans
Frozen corn
2-3 cups picante sauce
10 oz. can of tomato sauce - salt free
Cilantro
Garlic
Dash of hot sauce
------
Corn Tortillas

Brown meat and onion.  Then add remaining ingredients - bring to boil and simmer for 15-20 minutes so flavors blend.  Then cut up 7-8 corn tortillas and mix to meat mixture in skillet.  Cook for five minutes and serve! YUM!!!!!!!!  I would probably add 10 tortillas.

Shannon add cheese to his.

Bacon and Egg Cup

I enjoy making Shannon breakfast on Sundays, while I eat something healthy.  Last week I made him an egg on a tortilla.  Today, I tried something different.  I came across this idea on a Pinterest - of course!

1 Slice of bread with crust removed per custard cup (I used 100% Sprouted Bread)
Bacon - precook about 4 minutes on each side - it will continue to cook in oven.  I used peppered bacon and probably fried it too long.  But that is the way I like it, nice and crunchy.
1 Egg per custard cup
Sprinkle with cheese

Spray each custard cup with non stick spray.  Place once slice of bread in each cup.  Place in oven for about 4 minutes to brown the bread a bit.  Remove from oven and place cooked bacon around the inside edges of the custard cup.  Break one egg into each cup.  Top with cheese and bake at 375 for 15-20 minutes.  If you want the yolk soft/runny - you only want to cook it for 10 minutes.  I had mini sandwich thins so I placed one in the bottom of each custard cup then the bread on top.

Chocolate Cake Pops