Quinoa Cornbread

This is our favorite cornbread. It is easy and tasty!

This recipe is from Straight Up Food:

Ingredients:

• 1 cup nondairy milk
• 6 Medjool or 12 Deglet Noor dates, pitted
• 1 cup water
• ½ cup dry/uncooked quinoa
• 1 cup cornmeal
• ½ cup rolled oats, ground into a flour in the blender
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• Optional: ½ cup corn kernels or blueberries (for added flavor and color)

Directions:

1. Place the nondairy milk and dates into a blender, and set aside while you prepare the other ingredients (make sure your oats are already ground in the blender before doing this).
2. Combine the water and quinoa in a medium saucepan, and bring to a boil. Reduce the heat to low, then cover and simmer for 20 minutes. Remove from the heat and set aside for 10 minutes with the lid still on.
3. Preheat the oven to 375°F. Line an 8×8-inch baking dish with parchment paper and set aside (or use a silicone baking dish).
4. Mix the cornmeal, oat flour, baking powder and soda with a fork in a medium bowl.
5. Blend the milk and dates until smooth.
6. Pour the date mixture into the bowl of dry ingredients, and stir; add in the cooked quinoa and corn kernels or blueberries if using, and mix everything together.
7. Spread the batter evenly into the pan (it will be thick), and bake uncovered for 30 minutes. The cornbread will not rise very much, and it will have cracks in the top when done. Set aside to cool at least 10 minutes before cutting.

Enjoy 🙂

Twice Baked Potato Skins

We love potatoes! Here is another great way to enjoy them.

This recipe is from The Engine 2 Diet:

Ingredients:

• 1/4 cup red bell pepper, seeded and chopped
• 1/2 cup yellow onion, chopped
• 1/2 cup spinach, chopped
• 1/2 cup yellow corn
• 1/2 cup nutritional yeast
• 1/2 cup low sodium BBQ sauce (or try a  homemade one, it’s at the bottom of the post)
• 2 teaspoons smoked paprika
• 1/2 teaspoon black pepper
• 8 medium to large russet potatoes (can also use sweet potatoes)

Directions:

1. Pre-heat oven to 400 degrees.
2. Wash the potatoes and place in the oven on a baking sheet for 60 minutes.
3. In a small bowl, combine: bell pepper, onion, spinach and corn.
4. When the potatoes are done baking, remove from oven and allow to cool for a few minutes to make for easier slicing.
5. Slice the potatoes in half length-wise.
6. Scoop out the potato leaving the skin and some potato as your empty skin to fill with the potato mixture.
7. Add the scooped out potato to a large bowl.
8. Add the nutritional yeast, BBQ sauce, black pepper and one teaspoon of the smoked paprika to the large bowl of potatoes.
9. Use a potato masher or a large spoon to combine the spices and BBQ sauce with the potatoes to make a mash.
10. Combine the vegetables in the small bowl with the potato mixture in the large bowl.
11. Fill the empty potato skins with the vegetable and potato mixture.
12. Sprinkle the remaining teaspoon of smoked paprika on the potatoes.
13. Pre-heat oven to 425 degrees
14. Bake the filled potato skins for 30 minutes.
15. Serve with BBQ sauce for dipping.