emeraldowl

Posts Tagged ‘Protein’

Quinoa Grits

In Cooking, Uncategorized on June 30, 2011 at 9:32 pm

This is my first time to try quinoa. So far I am a big fan. It was just like cooking rice, although it smelled like I was cooking rice in peanut butter and chicken stock. Maybe that is just me, but it smelt weird so I was needless to say leery.  So I decided to make them cheesy and serve like grits with poached eggs for a meatless, but high protein dinner. So technically these aren’t grits, but this was the closest description I could come up with for the dish.

Quinoa Grits

Serves 2

1 cup cooked quinoa
2/3 cup shredded cheddar cheese
1/4 cup cottage cheese
3-4 baby carrot, finely grated
1 egg, plus 1 egg white
1 small yellow onions, finely diced
1 /2 teaspoon sugar
1/4 teaspoon black pepper
1/8 teaspoon ground cumin
1/8 teaspoon salt
pinch of  garlic powder
Olive oil to saute onions
 
2 poached eggs to serve with Quinoa Grits. 

 

Directions: Prepare quinoa according to directions and set aside to cool. In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, sugar, pepper, cumin, salt, and garlic powder.

Heat a frying pan with olive oil and saute onions; then add mixture and cook through until warm and all the cheese is melted. Place in your serving dish and top with a freshly poached egg. Voila.

I made extra quinoa in the rice cooker to try other recipes. This recipe would lend itself to any variety of flavors and spices so if cumin isn’t your thing feel free to experiment!

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Banana Cream Pie Smoothie

In Cooking, Uncategorized on January 18, 2011 at 7:35 pm

This is a great breakfast or dessert treat and is the perfect use for an overripe banana (We had just such a banana – hence this post!!).  It does require some advance prep, since the banana needs to be frozen before processing, but is well worth it.  The smoothie is a good source of calcium and potassium.  I took it to the next level by using Greek yogurt, because it is such a great source of protein and since it is a thicker yogurt I did not use a full cup. I also substituted out the graham crackers, as I did not have any on hand.  Both variations make for a yummy treat.

Banana Pie Smoothie Cooking Light

1 large very ripe banana, sliced and frozen
1 cup of vanilla low-fat yogurt
– (substituted 5.3 ounce greek yogurt with honey for protein)
1/2 cup 1% milk
2 Tbsp graham cracker crumbs, about 1/2 sheet
– (substituted a coconut biscotti)
1 Tbsp nonfat dry milk
1 tsp vanilla extract
1/3 cup ice cubes
graham cracker crumbs, topping

Directions: Arrange sliced banana in a single layer on a plate or baking sheet, and freeze until firm (about an hour).  Once frozen, combine all the ingredients in a blender; process until smooth.  Sprinkle each serving with remaining graham cracker crumbs (or biscotti…); serve immediately.  Makes 2 servings.  *note if you use greek yogurt, like we did for protein, add a Tbsp of Agave or other sweetener to balance the tartness of this yogurt. (Cooking Light recipe: 216 cal; 2.8g fat; 39g carbs; and 9.8 prot) (With our substitutions: 253 cal; 1.75g fat; 34g carb; and 15g protein – plus the coconut flavor addition is great 🙂 )