Swagger Recipe Day!
I know quinoa is all the rage right now, and I am usually one to go against the "grain" (get it?) with trends, BUT...for the past year, I have been so in love with quinoa. I have it for breakfast (sweet with hemp milk and cinnamon, or savory with an egg and avocado), lunch (my quinoa fried rice), and even with dinner (as my starch, next to some veggies and fish).
Living in New York for only three weeks now, I have realized, breakfast for me is always a "grab and go" item. First of all, I don't really have a place in my apartment to sit down with a nice hot cup of Joe and a warm breakfast while reading the newspaper, secondly, I am always in a hurry to get out the door (since I am new to walking everywhere, I like to give myself plenty of time). So breakfast has been a challenging meal to get down, and keep healthy (been finding lots of egg sandwiches). My quinoa bowls are not ideal when speed walking in the city... So I experimented with quinoa muffin cakes. They sound odd, and if you don't particularly like quinoa, these suckers aren't for you. I love the nutty, fluffy, bite to quinoa and these cakes have been awesome not only for breakfast on the go, but also for a pre-workout snack (you know when you are starving before a workout but you don't want to eat too much?). So I figured I would share this recipe with you all and you can see for yourself. I make about 12-14 and put in Tupperware for the week in the fridge, and add whatever topping I am in the mood for.
This is what I came up with, but I am no professional chef, I am experimenting and when things turn out delish, I share with you! I urge you to add or take out whatever ingredient (minus the quinoa), and make these recipes your own!
What you need:
2 1/2 cups cooked quinoa (rinse first)
4 LOCAL/organic eggs
1 Tablespoon of cinnamon
1/4-cup milk of your choice (almond, coconut, hemp, regular)
Teaspoon pure vanilla extract
1-2 Tablespoons of pure maple syrup
Dash of kosher salt
Topping (choice of one, two, all or none):
Almond Butter
Hazelnut spread
Hempseeds
Chia Seeds
Cinnamon
Add-ins (optional) - I have tried a variety of choices below in these muffins, so feel free to get creative with your favorite healthy ingredient and add to the mixture.
1/4-cup hemp seeds
1/4-cup chia seeds
Chopped raw nuts
Macha powder
Pre-heat oven to 375 degrees
Grab a muffin pan and grease using oil or butter to help muffins from sticking or use muffin tins
Whisk together eggs, vanilla, milk, and maple syrup in a medium-mixing bowl
Add mixture to cooked quinoa
Add salt and cinnamon to mixture
Whatever fun ingredients you want to add
Fill Muffin tins with mixture and cook for about 12 minutes (keep your eye on it, all ovens are different).
Let these guys cool completely; these are not the easiest to get out of tin, so be patient.
Once cooled, you can eat/store as is, or top with raw almond butter and/or hazelnut spread (as more of a dessert snack, or great for kids), and a dash of more cinnamon and hemp seeds/chia seeds for added crunch. Protein, Aminos (contains all 9 essential amino acids), Energy, Iron, Fiber, and delicious! Go get it!
Get your Swag on and enjoy!
-T
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