It has been a crazy couple of weeks for the website – I’m pretty sure in the last two weeks we’ve been down more than we’ve been up.
I know this has been frustrating for many of you as you were trying to make recipes. Believe me when I say that no one has been as frustrated as I have. There is nothing that makes me feel more helpless than technical problems – especially when they persist, and you get to a point of wondering if five years of work as gone.
Fortunately, we SEEM to have solved things. (Fingers crossed.)
Though I’ve been crazy-frustrated, one good thing that came out of this is that so many people reached out and asked if I could email them recipes.
I found this unbelievably flattering.
On a basic level, I know that people are out there reading but having people reach out to me personally to get a recipe left me all warm and fuzzy inside.
Thank you for all of your kind words and support!
Now that things are functional again, I’m back in the kitchen developing some recipes to share with you later this month. In the meantime, I’ve got an amazing quinoa breakfast recipe that is perfect for the holidays.
- 1 cup gluten free oatmeal or quinoa flakes
- 1 cup white quinoa, soaked overnight and rinsed
- 1/2 cup toasted walnuts
- 1 teaspoon baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 2 cups milk of choice
- 2 eggs (optional)
- 1/3 cup maple syrup (more or less to taste)
- 2 tablespoons butter, melted and slightly cooled (divided)
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 2 very ripe bananas, cut into pieces
- 1 1/2 cups frozen cranberries, thawed
- Preheat oven to 375 and spray olive oil in your pan to prevent sticking.
- Mix together oats, quinoa, half of walnuts, baking powder, cinnamon and salt.
- In a separate bowl lightly beat eggs and add in milk, vanilla, maple extract, maple syrup and half of the slightly cooled butter.
- Place banana slices on the bottom of the prepared pan. Top with 2/3 of the cranberries and cover with oat mixture. Pour wet ingredients over and make sure the dry ingredients are covered. Top with remaining cranberries and walnuts.
- Bake for 60 minutes. Drizzle with remaining melted butter and additional maple syrup or sugar if desired.