Quinoa, Spinach and Sunflower Seed Patties

Yes, I did it again…

Quinoa…… Hmmmmm ….and I cannot apologise 🙂 ….Why?  beee…cause it is an awesome healthy seed !!!! and it needs to be enjoyed in every possible way known to mankind !!!

I have this thing for spinach, I swear….Barely a meal goes by without some form of spinach. Anyway, in this batch I used a combination of Swiss Chard and Baby Spinach. These can seriously be used with any kind of spinach – trust me, I have done it all, and all were scrumptious. When growing up, my mom was also big on spinach for meals, we were told as kids, ….eat spinach and you will be as strong as pop-eye!  I guess, something has always stuck, and that is why spinach is constant with me.  I mean, all that goodness…..

Quinoa and Spinach Patties

Preparation time:  10 minutes

Cooking time:  15 minutes

Total time:  25 minutes

Makes 9

Ingredients:

2 cups cooked quinoa

1 cup toasted sunflower seeds

1 bunch of spring onions, chopped

1/2 white onion, finely chopped

3 teaspoons dried parsley

1/2 cup packed chopped fresh basil

3 garlic cloves chopped finely

3 cups chopped spinach (use any spinach you like or a mixture)

3 free-range eggs

2 Tablespoons of fresh lemon Juice

1/3 cup Gluten-Free Flour or flour of your choice

Salt and Pepper to taste

Instructions:

Bomb everything together in a large bowl, mix thoroughly with a metal tablespoon.

I like to allow my mixture to sit in the refrigerator for about 30 minutes, just to bring all those flavours together, then I make them into patties, using a tablespoon.

You can either bake these in a preheated oven at 180 degrees Celsius /350 degrees Fahrenheit until golden (approximately 10 minutes on either side) or lightly fry these with a little oil in a pan.  Either way is great.

If using a fan oven, be careful not to ‘over’ bake them, as I did once, they ended up being a bit dry, but still edible – thanks to the fan oven, that does an amazing job, cooking equally inside and out 🙂 (did you notice the slight sarcasm there?)

Serve with a fresh salad or roasted vegetables (which is my favourite).

Enjoy 🙂

 

 

 

 

Blueberry, Spinach and Quinoa Smoothie Bowl

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Yes, I am on a Quinoa thing at the moment…sorry, I know I posted a Quinoa salad last week, and it was for breakfast, and now I am posting a Quinoa Smoothie, probably also for breakfast too….but guys, I don’t know about you, but I definitely need my Quinoa fix, and this was just too good to pass up !

Porridge like ….. thick ….filling, and so so healthy.  What better than a quinoa smoothie bowl, loaded with fresh baby spinach and berries.  If you still have this ‘anti’ thing about spinach in your smoothies,  seriously, please try … even if you try firstly with a small quantity. Green equals Healthy.

You know, I shudder when I think of all those unhealthy, breakfast cereals out there, loaded with preservatives and such like.  It’s really scary.  And, this can be prepared in minimal time, just like those cereals.  Generally I like to have my grains cooked before hand, it really makes life so much easier or, if I am doing quinoa for dinner, just cook up a bit more, and that is the base for breakfast the next morning – boom, breakie is done !

Anyway, I feel I am rambling right now…. Lets get back to the real stuff…..and, look at the colour of this !!! Isn’t it A-M-A-Z-I-N-G !!!!!

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Blueberry, Spinach and Quinoa Smoothie Bowl

Total time:  9 minutes

Serves 1-2

Ingredients:

150 grams (approx 3/4 cup) fresh strawberries

100 grams (approx 1 cup) fresh blueberries or frozen

100 grams rice milk (approx 1/2 cup) or milk of your choice. If using frozen blueberries use some of the juice, or a combination of both

2 Tablespoons chia seeds

1 handful of baby spinach

100 grams (approx 1/2 cup) cooked quinoa

1 banana

Instructions:

In your blender, add all of the above ingredients and blend until smooth. Blend for about 3 minutes or so.  Transfer into a bowl.

Enjoy 🙂

NB*  Don’t stress too much about getting ‘exact’ quantities.  What is great about smoothies is that you can blend together whatever quantities suit you, and you can really make them your own.  🙂

Chickpea and Spinach Cakes

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Happy New Year 🙂  Yes, I know we are nearly half way into the month, I have been slack…there, I said it.

Well, whilst some of you have been all bundled up in scarves and boots, I have been sweltering in the sun.  It is not all bad though, I have a nice tan, and feel healthy!

And, on the plus side, I made these Chickpea and Spinach Cakes !!! I think these are my new fave cakes, super easy to make and literally a few ingredients.  Warning:  you may be seeing more chickpea experiments happening here on this blog….just saying!!!

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Chickpea and Spinach Cakes

Preparation time:  15 minutes

Cooking time:  30 minutes

Total time:  45 minutes

Makes about 9

Ingredients:

500 grams (approx 2 cups) cooked chickpeas

large handful of chopped spring onions

2 big handfuls of baby spinach, chopped

2 medium-sized carrots, grated

large handful of coriander, stems included, chopped

2 rounds feta cheese (approximately 200 grams)

2 eggs, jumbo-sized

salt and pepper to taste

Instructions:

Add all the above ingredients into a food processor and blitz.  I personally like a bit of a chunky texture.  Once done, make into fair-sized balls (I made mine into heaped tablespoon size) flatten slightly and place on a greased baking tray.  Bake in a pre-heated oven at 180 degrees Celsius / 350 degrees Fahrenheit for about 30 – 35 minutes or until golden brown.

Enjoy 🙂

 

Baby Spinach and Yellow Pepper Frittata

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OMW !!! Where do I begin?  I think this is my fave thing to eat right now. Today was Frittata day for me, well lunch was.  I just had to…….I had all the ingredients and a mountain of eggs, so Fritatta it was.  Super easy, one pan, throw everything in, cook and eat !!!  It just doesn’t get better than that.  Not only that, but Frittata’s are sooooo versatile.  If you want meat, just add it in, if you want just veggies, just go for it, and if you want to just finish off all the bits and pieces in the fridge at the end of the week, no problem, no judgement here 🙂 . Throw in some eggs and feta; bomb in the oven and that is it. In no time at all the Frittata is done, sitting in front of you just waiting to be devoured and trust me, your tummy will be happy 🙂 .

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Baby Spinach and Yellow Pepper Frittata

Preparation time:  25 minutes

Cooking time:  15 minutes

Total time:  40 minutes

Serves 4

Ingredients:

3 Tablespoons of Extra Virgin Olive Oil

1 large yellow pepper, sliced thinly

1 large white onion, sliced thinly

3 large garlic cloves, chopped finely or crushed

2-3 handfuls of baby spinach

10 free range jumbo eggs, beaten

2 disc’s of feta cheese (approximately 200 gram)

1/2 – 1 thinly sliced red chilli

Salt and Pepper to taste

Sweet Chilli Sauce to serve (optional)

Instructions:

Turn on oven/grill.

In a large ovenproof frying pan, add the extra virgin olive oil on a medium heat.

Add the peppers, onion, garlic cloves and chilli and saute’.

Add the baby spinach and stir with a spatula or wooden spoon until the spinach begins to wilt.

Season with salt and pepper to taste.

Pour in the beaten eggs.

Crumble the feta over the beaten eggs and allow to cook on the stove top over a medium heat until the bottom of the base of the frittata is cooked.

Then transfer the pan into the oven/grill.  Let cook for about 15 minutes until the top puffs up and it becomes golden. (If you find that your frittata is browning around the edges too quickly, place some aluminium foil over to prevent burning) Once cooked and puffed, remove the frittata from the oven.

Slice and enjoy with a little sweet chilli sauce and salad.

Enjoy 🙂

  •  This is also enjoyable cold.

 

 

 

Baby Spinach and Pepper Frittata

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I am so grateful for the cooler weather today.  Don’t get me wrong I love the sun, but now and then welcome a cooler day especially when it has been so hot.

I had great plans today of all the things I wanted to do, but I have a feeling that not too much is going to be accomplished.  I just am in a relaxed frame of mind  and feel like taking things in my stride for a change.  (no real harm in that, is there?)

So here I am , sitting in my lounge, alongside two of my cats, Taylor and Dexter, drinking green tea and writing this post.  I thought I would share today my frittata recipe with you.  I love frittata’s, they are just so simple to make and best of all you can put anything in them !  This frittata is filled with goodness and all health.  I decided on vegetarian. I just had to, as the last several days I have been eating….lets say more ‘of what I should not be eating’. Yes…I am feeling a bit guilty, but it is fine…I will just eat loads of vegetables and attach myself to the treadmill.

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This frittata is filled only with a couple of vegetables, baby spinach which I love and peppers.  I usually like to use at least three different colours of peppers, but only had two in the fridge.  I enjoy the different colours of the peppers, and apart from the taste, they make the frittata look pretty 🙂  a clove of garlic which is also so good on the health aspect and loads of eggs.  If you are not keen on the garlic, you can leave it out, its really up to you.

My vegetarian frittata cooks for 3o minutes in the oven, and it rises ! But its okay, once it is nice and golden brown take it out of the oven.  Once it cools, it will flatten.  This frittata is so soft and succulent it practically melts in your mouth. It is not only great for breakfast but is ideal for any meal at any time of day.  For a light dinner, just add salad.

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Baby Spinach and Pepper Frittata

Preparation time:  8 minutes

Cooking time:  30 minutes

Total time:  38 minutes

Serves 8-10 depending on size of slices

Preheat oven at 180 degrees C

Main Utensils:  Oven-proof dish approximately 20 cm x 20 cm or 8″ x 8″

Ingredients:

1 large onion

1 large red pepper

1 large green pepper

1 garlic clove

Coconut oil for frying

10 extra large/jumbo free range eggs

2 handfuls of baby spinach leaves

1 1/2 teaspoons of chopped fresh parsley *

1 1/2 teaspoons of chopped fresh thyme *

(or 1 tablespoon (3 teaspoons) of any mixed fresh herbs) substitute for dried herbs will be 1 teaspoon only). *

Salt and Pepper to taste

Instructions:

Chop onion and peppers to preferred sizes.

Chop up the garlic clove finely.

Chop the parsley and thyme

Saute’ the onion, peppers and garlic clove with a little coconut oil in a frying pan.

Once done take the frying pan off the stove and set aside.

Lightly chop the baby spinach and set aside.

In a medium sized bowl, lightly beat all the eggs with a fork or a hand whisk.

Add the onions, peppers, garlic, baby spinach herbs and spices into the medium sized bowl (with the eggs) and mix to combine using a metal spoon.

* Transfer into a well greased oven proof dish and place in a pre-heated oven at 180 degrees C for 30 minutes or until golden brown.

The frittata will rise in the middle.

Once taken out from the oven, allow to cool in the oven-proof dish and cut accordingly.

Enjoy 🙂

 

*  I use a Spray ‘n Cook for greasing

*  Feel free to increase the herbs and spices to your liking