Sunday, August 12, 2012

Cilantro Lime Quinoa

I made this Cilantro Lime Quinoa as a side dish with tacos while my parents were visiting and everyone raved about it. It's bursting with flavor and couldn't be easier to make. My husband, who isn't a huge fan on quinoa, even liked this. Rice could also be substituted if you don't like quinoa or don't have it on hand.

Cilantro Lime Quinoa
From Two Peas & Their Pod
Printable Version
Serves 4
2 cups vegetable broth (I used chicken)
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 tablespoons fresh lime juice
1/3 cup cilantro, chopped
1/4 teaspoon sugar
Salt and pepper, to taste
In a large pot bring the 2 cups of broth to a boil. Stir in the quinoa and cook until the broth is evaporated and quinoa is tender, about 20 minutes. Meanwhile whisk together garlic, lime juice, cilantro and sugar. Pour quinoa into a medium bowl and fluff with a fork. Pour the lime cilantro mixture over the quinoa and stir to combine. Season to taste with salt and pepper and serve warm. 

Tuesday, August 7, 2012

Coconut Flour Brownie Cake (Gluten Free)

I bought a packet of coconut flour to make low carb pancakes and then wasn't sure what do to with the rest of it, so I searched for recipes that used coconut flour. I am so happy I came across this one. A rich chocolate cake with the flavor of coconut makes this a decadent dessert. It was a tad dry and so I added a dollop of cool whip but regular whipped cream or even a scoop of vanilla ice cream would be delicious on top. 
Coconut Flour Brownie Cake
From The Nourishing Home
Printable Version
1 cup coconut flour
1 tablespoon baking powder
1/4 teaspoon sea salt
3/4 cup unsalted butter
1/4 cup coconut oil
1/2 cup cocoa powder
1/2 cup chocolate chips
3 eggs
3/4 cup maple syrup 
1 cup warm filtered water
1 tablespoon vanilla
Optional: Additional chocolate chips to sprinkle on top

Preheat oven to 350 degrees. Lightly grease a 9X9 inch baking dish with coconut oil. In a small bowl combine the coconut flour, baking powder and salt. Set aside. Cut the butter into chunks then place the butter and coconut oil into a small saucepan and melt over medium head. Add the cocoa powder and chocolate chips; stir until the chocolate is melted and the mixture is well combined. Set aside to cool. 
In a large bowl or bowl of a stand mixer add the eggs, maple syrup, warm water, and vanilla. Whisk together until well combined. Then whisk in the cooled chocolate-butter mixture. Next slowly add in the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain. Pour the batter into the prepared baking dish and sprinkle the top with an additional 1/4 cup chocolate chips. (I also sprinkled a little more sea salt on top) 
Bake for approximately 30-35 minutes until a toothpick inserted into the center comes out clean. Allow to cool completely in the baking dish. When ready to serve, slice and top with a dollop of whipped cream or vanilla ice cream. 


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