For the record, we don’t follow a gluten-free diet in our house, but I know it’s a concern for many. That said, most gluten containing foods you find on the store-shelf typically are not the healthiest choices. So, by default, following a healthier diet usually means not having a lot of gluten, which is the case for us.

We love oats (especially with NuttZo) which are technically gluten-free, but unless they’re certified gluten-free, they could have traces of gluten due to sharing the same processing facilities with other grains. But that’s another post, I’ll spare you…..today.

Although I’m all about living a healthy lifestyle and avoiding most processed foods, I still have a sweet tooth and feed it frequently. But, I don’t succumb to relying on packaged food to feed my sweet tooth (or anything really), I know I’ll appreciate it much better by making it myself.

Michael Pollan’s quote in his book, Food Rules, pretty much sums up my feelings; “Eat All the Junk Food You Want as Long as You Cook It Yourself.” If more of us followed this simple mindset, I’m positive we’d have less health issues today. It’s something I want to instill in Avery as she grows. I’m sure after all of that time she’s spent with me in the kitchen, she’s already picked up on plenty of dad’s healthy habits.

Practicing how to taste test on the spoon.

She’s since moved on from practicing to just actually eating for her taste tests. You know, that’s like another lady I know who lives in our house.

Yep, it's good. More please? — Yep, it’s good. More please?

Lately, a healthy treat that definitely has her asking for more are these quinoa cookies.

gluten-free no-bake quinoa almond protein cookies

Quinoa has become pretty mainstream, and everywhere you look, you’ll find articles raving about it’s numerous benefits. It’s a staple in our home, and I love the versatility it offers to be made into a savory meal or sweet treat. There are not many plant foods that are a complete protein and so versatile; not to mention easy to prepare.

Since I’m always using it to make a meatless meal with black beans and salsa, I decided to change things up and use quinoa for a delicious protein packed treat.

The best part is how adaptable this recipe is to what you have on hand. Don’t have almonds? Use cashews, pistachios, or peanuts. No dried apricots? Dried raisins, dates, or figs would be just as tasty!

No-Bake Quinoa Almond Protein Cookies/Balls/Bars

Ingredients

1/2 cup dry quinoa – cooked
2 scoops (1/4 cup) protein powder – I used vanilla protein powder sweetened with stevia
10 dried apricots
1 to 1.5 ounces dry roasted almonds – I only used a handful, but more could be used
1/8th tsp salt
Sweetener to taste – I used 1 packet stevia and 6 drops liquid vanilla stevia

Directions

Process until well combined and roll into balls or press into small brownie pan to make into bars. I pressed the balls with a fork to make cookies, but they taste the same (freakin’ awesome) either way. These will firm up once left in the fridge.

Give these a try and please let me know how you liked them. Or how you didn’t like them, but I’m positive that won’t be case.

Quinoa is pretty awesome stuff. Being a staple seed in our home, I’m always looking for new and tasty ways to prepare the tiny spheres of complete protein. Since I just bought some curry powder, I figured I’d put our staple seed (quinoa is technically a seed, not a grain) to the test.

The result was healthy mix of colorful protein and veggies that’s delicious hot or cold. Fluffy quinoa, a little bite from the curry, a big bite from the cayenne, and so many flavors all work magic in this simple dish.

Quinoa Curry Salad Recipe

Our daughter loves quinoa, and since I usually cook it when G-Ma comes over, we’ve coined the term “Quinoa for G-Ma” which she repeats all day long.

Make this Curried Quinoa Salad and double the ingredients to have throughout the week for work or as a quick fridge to plate dinner.

Ingredients (serves 4):

•1 cup dry quinoa; rinsed
•3 – 4 cloves garlic, minced
•1 onion; chopped
•12oz package of frozen green beans
•10 – 12oz package of frozen chopped broccoli
1 (15 oz) can of beans; I used black-eyed peas, but you really can’t go wrong with any bean
•1 cup chicken stock
•2 tablespoons spicy brown mustard
•1 tablespoon each of curry powder, cumin, basil, cilantro
•1/2 teaspoon cayenne
•sea salt and pepper to taste

To prepare:
1. Heat non-stick sauce pan.
2. Add garlic and onion. Cook for three minutes or until soft. Add spices and let toast for 20 seconds.
3. Add vegetables, quinoa, stock and salt and pepper (if desired).
4. Cook for 20 minutes or until quinoa is fully cooked (it will be translucent).
5. Transfer to large bowl or portion out into storage containers for each person. Place in fridge to chill.
3. Whenever you’re ready, take out of fridge and enjoy; no heat required!

Quinoa Curry Salad Recipe_2

Feel free to adapt the recipe to whatever veggies, herbs, and spices you have on hand. Just a bag of frozen spinach is easy and adds tons of nutrition to make a healthy meal even healthier……and tasty too!

Quinoa Curry Salad Recipe_3
Going Mom isn’t a fan, so I added sliced beets to my dish afterward. They add beautiful color, nutrition, and taste (to me)!
I love the versatility of quinoa and have cooked it as a savory dish many times as well as in coconut milk with a little vanilla stevia and of course NuttZo for a wonderfully energizing breakfast.