Power Quinoa Salad

I am so tickled about this picture! The days are finally getting a little bit longer. Long enough to get some natural light for pictures anyway. This meal is the first on my Olympic themed menu for the week. I hope to get meal two, my Spinach and Chicken Alfredo Bake, posted by Friday after parent-teacher conferences are over. For now, I am happy to share this amazing Power Quinoa Salad. I took some leftovers for lunch today. It has kept me energized and full all afternoon!

As I said in my previous post, the diet of an Olympic athlete is lean, mean, and clean, but also a little mundane in its ingredients (i.e. spinach, chicken, and protein shakes). Aside from the deep dish pizza, it was a bit of a struggle to come up with healthy yet interesting ideas. I was pretty excited when I came across Gretchen Bleiler's favorite snacks while training. According to an interview in Women's Health magazine, she munches on a mix of walnuts, dried mango, and dried goji berries. I can work with this. 

  

To turn Gretchen's trailmix into a meal, I turned it all into a beautiful salad. This colorful salad is packed with Olympian worthy nutrients- protein, healthy fats, antioxidants, and a healthy dose of vitamin C. If you cannot find dried goji berries, cranberries would be another great substitute. I served mine over a bed of spinach with chicken, but it could easily serve as a vegetarian main dish. Simple to throw together, it will keep you fueled for the day!

Power Quinoa Salad

4 cups cooked quinoa

1/2 cup chopped walnuts

1/2 cup dried mango, diced

1/4 cup dried goji berries

4 oz. crumbled goat cheese

4 tablespoons of your favorite light vinaigrette

In a large mixing bowl, toss all ingredients together until combined. Serve as a side with poultry or over mixed greens for a vegetarian main dish. 

Olympian Worthy Menu Post

Normally, I don't get that jacked up about the Olympics. This year, however, I'm pretty excited. It all started over the last few snow days when I ran out of reading material and started reading Justin's Sports Illustrated magazine. The hype got me thinking, "Hey! Why not have an Olympics theme for the menu this week?" It has been ages since I've done a menu post. After more leisurely research on the internet about some of the USA athletes' favorite foods, I got a pretty stellar menu planned.

The normal diet for an Olympic athlete is pretty lean and clean. Many stated they ate multiple small meals consisting of  nuts, berries, chicken, protein shakes, and spinach. Have no fear! There are no protein shake meals in this week's menu. Yes, there will be chicken, but some of these dishes might actually surprise you. After all, everybody has to splurge sometimes. For example, speed skater Shani Davis loves his native Chicago deep dish pizza. So, I had to put my gluten-free recipe on the menu. This menu is simple, short, and sweet since I will be putting in two 12 hour days for parent-teacher conferences. The beauty of it all? Almost everything will be prepped ahead and I plan on using leftover chicken from Sunday in the Alfredo bake. In honor of team USA, let the winter games in my kitchen begin!

Sunday 2/9            Roasted Chicken with Power Quinoa Salad

Monday 2/10        Leftovers

Tuesday 2/11        Spinach and Chicken Alfredo Bake

Wednesday 2/12   Leftovers

Thursday 2/13       On your own night for the Bear

Friday 2/14 or       GF Pepperoni Deep Dish Pizza
Saturday 2/15

A few of the items you will need to make this all happen:

1 whole chicken
1 package turkey pepperoni
1 shallot
1 bulb garlic
2 lemons
1 bag spinach
1 bag dried mango
1 bag dried goji berries (if you cannot find goji berries, cranberries will do)
1 small bag chopped walnuts (about 1/2 cup)
1 box dried quinoa (or 1 cup from the bulk section of your store)
1 box dried gluten-free penne pasta
1 jar spaghetti sauce
1 container grated Parmesan cheese
1 bag shredded Parmesan cheese
4 oz. goat cheese
1 8 oz. box 1/3 less fat cream cheese
1 quart skim milk

Pantry items you will need:

Extra virgin olive oil
Apple cider vinegar
1 package dried instant yeast
Gluten-free flour
Oats
Herbs de Provence or dried Italian herbs
Garlic powder
Onion powder
Salt
Pepper

Bacon-Cheddar Turkey Meatloaf

So the Bear went back to work today. I, however, am on snow day number three. It is kind of like a bonus winter break, but I am getting a little stir crazy. This morning I did some paperwork I brought home. Now, the blog. I've been trying to think of some place to venture out to, but don't really want to work on removing the branch that has fallen on my side of the driveway. It seems these bradford pear branches only fall when there are extreme record setting temperature conditions. Remember my adventures in learning how to use a chainsaw this summer in 100 degree heat before attending my first hot yoga class? Fortunately, there is no need for a chainsaw this time, but I am a little unsure as to where to put it. Maybe I'll just drag it up onto one of the many piles of snow for now in hopes the city will get rid of it for me. Mmhe. Probably not a chance.

While I am running out of little things to do, I have been busy in the kitchen making some pretty great meals. All of this snow is causing me to make some of the Bear's favorite comforting classics. It has been fun to think of ways to make comfort food in a new, healthier way. Like these adorable mini-meatloaves:

Isn't it adorable? Here I've taken simple lean ground turkey, mixed in some sauteed onion and bacon, and added a little surprise in the middle- cheddar cheese! While meatloaf is humble in its nature, you can totally elevate the flavors by stuffing a little cheese in the middle. Serve with some steamed broccoli and roasted sweet potatoes and you've got one healthy blue plate special the whole family will love.

Bacon-Cheddar Turkey Meatloaf

adapted from Cooking Light

1 package extra lean ground turkey breast

3 slices center cut bacon, chopped

1 yellow onion, finely chopped

2 tablespoons ketchup, plus a little more for drizzling over the top

1/2 teaspoon salt

1/4 teaspoon black pepper

2 sticks light cheddar cheese, cut in half

Preheat your oven to 350 degrees. Spray a casserole dish with nonstick cooking spray. Set aside. Heat a large nonstick skillet to medium heat. Spray with nonstick cooking spray. Add the onion and bacon. Saute, stirring occasionally, for 5-6 minutes or until the onions begin to soften and the bacon begins to brown. Remove from heat. In a large mixing bowl, fold together the turkey, bacon, onions, ketchup, salt, and pepper until evenly combine. Split the mixture into fourths. With your hands, form loaves and stuff 1/4 of the cheddar cheese into the middle of each loaf. You can pat the mixture over the cheese to make sure the bottom is sealed and no cheese melts out. Place in the casserole dish. Bake for 35 minutes. You may have to drain some of the juices before serving. Drizzle more ketchup over the top before serving if you desire. 

A Really Good Gluten-Free Pizza Crust Recipe

In case you did not notice Kansas City on The Weather Channel yesterday, the first major snow event rocked the city. I wish I could have gone to the Plaza to shake Jim Cantore's hand! Thankfully, school was cancelled and the Bear made it home safely at around 11:30 yesterday morning. Truthfully after coming down with yet another sinus infection last week, I'm not minding being at home and catching up on sleep. We were total bums yesterday and it was amazing. Since today is another snow day, we woke up bright and early to start digging our way out of the driveway.

Some of you might be wondering, "Hey Sara! How's that training for the 10k you're running in March going?" Well folks, I'm a little disappointed that I cancelled my gym membership this year. While actually running and training for the 10k is going rather subpar, I am trying my best to maintain some sort of aerobic activity. Shoveling snow definitely does the trick! I'm actually thinking about purchasing a gator so when the sidewalks are safe enough to walk on and my sinuses are clear I can safely workout in the elements. For right now though, I think I'll stay inside. Maybe catch up on the blog a little.

In other news, how about the Super Bowl? It was not the most exciting game, but I was happy with the results. Not that I'm in favor of either team, it was just cool to see Seattle win. What did you all think about the commercials this year? We were a little disappointed as many were a little on the emotional side. Quite frankly, it is sad when yogurt commercials trump all others in humor. Come on, America needs to laugh! I don't want to spend my time watching the Super Bowl tearing up over puppies and cereal. Anyway, at least we got to feast on this delicious pizza.

The Bear took the leftovers for lunch on Monday. His office co-workers were all asking him where he ordered the pizza from. Proudly he said his wife made it! You know you've nailed gluten-free pizza crust when people are asking that! I've made this crust three different times all with different toppings. The crust has consistently been delicious. This happened to be my "Spaniko"pizza creation. I simply sauteed a little onion, garlic, and one box thawed and drained frozen chopped spinach together until the onions were nice and soft. Then I added a little salt, pepper, 1/2 teaspoon dried dill weed, 1 teaspoon oregano. I stirred it all together with 4 oz. softened 1/3 less fat cream cheese, spread it over the crust, topped with copious amounts of feta, and chopped cherry tomatoes. Regardless of the topping though, it would be nothing without this amazing crust.

Really Good Gluten-Free Pizza Crust

1 cup water
1 teaspoon granulated sugar
1 package dry instant yeast
2 1/2 cups Cup4Cup or your favorite gluten-free flour blend
1/2 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1 teaspoon olive oil

Heat water to 110-115 degrees. Stir in sugar to dissolve. Add yeast. Let set until the yeast proofs and doubles in volume.

In a large mixing bowl, whisk flour and remaining ingredients together. Pour yeast into the flour mixture. Stir until a large ball forms. Pat together to pick up any remaining flour. Kneed into a ball. Place the dough back into the bowl, cover with a towel, and let rise for 1 hour. Once the dough has risen, you can roll it out and top with whatever you wish. I suggest using a pizza stone and baking in a preheated oven at 425 degrees for 30 minutes or until the crust begins to lightly brown along the edges.

Super Bowl Recipe II: BBQ Peach Chicken

Happy February 1st! While February is not the most favored month, there is a lot to celebrate. The Super Bowl, Ground Hog's Day, my mom's birthday, my birthday, Valentine's Day, President's Day, and maybe a couple of snow days. Snow days might be a little lofty, but hey when you are a teacher, snow days are worth celebrating.

After being under the weather this week with yet another sinus infection, my Super Bowl themed recipe week fell to the wayside. Fortunately, this Super Bowl ready recipe saved us from eating leftover deep freeze soup again.

I just happened to stumble upon this Pinterest gem a couple of weeks ago. I'm not sure who the original author is, but I thank you. With only four ingredients, it is the perfect impromptu recipe to throw into a Crock Pot. This recipe is also incredibly versatile. I thought it was great served as tacos, but you could also serve as a sandwich, a salad topper, or over nachos for a unique twist. We topped our tacos with our favorite Cilantro Lime Slaw. This recipe is totally game day worthy!

BBQ Peach Chicken

1-1 1/2 lbs. boneless, skinless chicken breast
1/2 cup salsa
1/4 cup peach preserves
1/4 cup BBQ sauce

Place chicken into the bottom of your slow cooker. Spread salsa evenly over chicken, cover, and set on low. Cook for 6 hours. Uncover and shred chicken using two forks. Stir the peach preserves and bbq sauce into the chicken. Cover and cook for another 10 minutes to heat everything through. Can be served as tacos, sandwiches, nachos, or a salad with any of your favorite toppings.

Super Bowl Week: GF Beer Cheese Soup

Hello! I feel like I'm meeting up with a long, lost friend. After being out-of-town for two weekends in a row, not only am I exhausted and rundown with yet another cold, I have not had much time to blog. Last week, we cleaned out some of the deep freeze leftovers and had a couple of recipe repeats. Sort of boring to blog about. This week it is all about quick, healthier, and AMAZING Super Bowl recipes. Normally, I don't get very jacked up about the big game. I'm more of a college football kind of gal. This year I'm kind of excited about it. Pete Carroll somewhat mesmerizes me with his coaching talent. Plus, I like the Seahawk colors. Is that the kind of girly response you were looking for ;)?

Now let's talk about gluten-free beers. I have not really delved into this territory. I really like Redbridge, but can no longer find it anywhere in Kansas. The other's I've tried are way too bitter. I even went so far as to search for Redbridge this Monday night at three different liquor stores only to feel like a total disappointed booze-hound as it is a Monday night. No Redbridge anywhere! But, a dear clerk did steer me to Omission Pale Ale. I think I've found a new gluten-free beer friends. I tried a little sip and am in love! All the great flavor of regular pale ale without the gluten-free bitterness. It is perfect for this lovely beer cheese soup!

Not only have I found a beverage I can enjoy this weekend while watching the handsome Pete Carroll, I can also make my favorite beer cheese soup again! In true Drake Diner style, I also used popcorn in place of croutons. The trick to lightening everything up you ask? Lighter cheeses. Here, I've used 2% Velveeta and fat-free shredded cheddar to pack all of the cheesy flavors with fewer calories. If you are looking for a fun and healthier way to feed a crowd, you may want to try this soup!

Gluten-Free Beer Cheese Soup

Nonstick cooking spray
1 yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz. gluten-free pale ale (such as Omission)
6 cups reduced sodium chicken stock
2 cups skim milk
1/4 cup corn starch
8 oz. 2% Velveeta cheese
2 cups fat-free shredded cheddar cheese
6 cups popped popcorn for topping (optional)

Heat a large soup pot over medium heat. Spray with nonstick cooking spray. Add the onion, garlic, celery, carrots, salt, and pepper. Cook, stirring occasionally, for 5-6 minutes or until the vegetables have softened. Add the beer (pale ale). Stir to break up any brown bits that are at the bottom of the pan. Cook for 2 minutes. Add the chicken stock and milk. Whisk in the corn starch until smooth. Cook, stirring frequently, until the soup begins to thicken (about 5-6 minutes). Using an immersion blender, blend until all of the veggies are blended into the soup. Add the cheeses. Stir until the cheese is melted and smooth. Top with popcorn for a fun garnish if you choose before serving.

Cabonara Quinoa Mac

Are you feeling like some of your old recipes need a makeover? I don't really ever feel this way since I am constantly trying to invent or adapt new recipes to post on the blog, but I do sometimes get in a recipe rut. Sure everyone has staples. You need "go to" recipes whether it be for picky eaters or when you-know-what hits the fan and you have no idea what to feed yourself, let alone a family, to sustain some sort of nutritional balance without relying on the nearest restaurant. I have my staples too. Soup, a funky sort of deep freeze items usually consisting of chicken and whatever leftovers are around, and my funky assortment of pantry items which includes quinoa.

You've probably heard me talk a lot about this quinoa stuff right? It's all because quinoa is so versatile. It cooks up to be like rice or that fancy couscous stuff. It's not really a grain, but acts like it. As a gluten-free girl, I heart quinoa. While you might gasp at the price, chill out. Explore the bulk section and buy what you need if you are seaking a recipe makeover. You can substitute it for rice or that fancy couscous stuff. You can substitute it for pasta. I've even used it as a base for a healthier pizza crust a time or two before. If you decide you don't like it, try it again. Try it in these stuffed peppers, try it in a salad like this Chicken, Berry, Quinoa Salad, or better yet try it in one of now two quinoa macs such as my Broccoli Quinoa Mac or the recipe I am about to share. You may even get your kids to like it. Then if you decide you like it or hopefully already love it, you can purchase quinoa at places such as Costco or Sam's Club in a nice huge resealable bag for a fraction of the price compared to the boxed stuff they are marketing next to the Uncle Ben's rice at your grocery store.

Now that I've peaked your interest, how about another quinoa recipe? By the way, you can also make this dish ahead and store it until you are ready to bake and serve!!

I know it wasn't totally necessary, but thought I'd play with my Cabonara Mac'n'Cheese penne bake a little just for kicks. Believe it or not, I managed to slash a few calories and maintain all the taste, but friendlier all through the use of substituting quinoa for the pasta. The quinoa still added the bulk, but with fewer calories. Amazing!! 

Cabonara Quinoa Mac

inspired by my Cabonara Mac'n'Cheese

Nonstick cooking spray

1 cup dried quinoa

1/ 3/4 cup reduced sodium, fat-free chicken broth

1 cup skim milk

4 oz. 1/3 less fat cream cheese, softened

1/2 cup grated Parmesan cheese

1 yellow onion, finely chopped

1 8 oz. box baby bella mushrooms, washed and finely sliced

2 cloves garlic, minced

1 cup frozen peas

6 slices center cut bacon, cooked and crumbled (divided)

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup fat-free mozzarella cheese

Spray a medium sized casserole dish with nonstick cooking spray. Set aside. In a large stock pot, bring chicken broth to a boil. Add the quinoa and stir to combine all the quinoa with the broth. Reduce heat to low. Cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and leave covered.

While the quinoa cooks, bring a medium sized non-stick skillet to medium heat. Spray with nonstick cooking spray. Add the onions, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes or until the onions begin to turn translucent in color. Add the mushroom mixture, milk, cream cheese, Parmesan, bacon, peas, salt, and pepper to the quinoa. Stir until creamy and combine. Pour mixture into the casserole dish. Sprinkle cheese on top. At this point you can cover and store in your fridge for baking later in the week. When you are ready to bake, let the dish sit uncovered at room temperature for 15 minutes while your oven preheats at 375 degrees. Then place the dish in the oven and bake for 30-40 minutes and serve.