Lee Hersh

Quinoa Cornbread Breakfast Bakes

February 27, 2023 by Lee Hersh Leave a Comment

Quinoa Cornbread Breakfast Bakes

Quinoa Cornbread Breakfast Bake #glutenfree

I have officially named cornbread one of my main food groups. It’s been a weekly staple now since I discovered Bob’s Red Mill Gluten Free Cornbread Mix. #loveatfirstsite

Today I am bringing back an oldie, but a goodie, my quinoa cornbread. I’ve switched up the recipe, using banana as my sweetener instead of honey. Also- this only makes 2 servings. If you are anything like me…that is a good thing because it helps control with portion control!

I also used black quinoa. It gives the bakes some gorgeous depth and texture.

On top I placed a dollop of some leftover whipping cream I used the night before. Along with a mound of honey.

Cornbread is nothing without honey. #truth

Confession: I made this recipe last week and forgot to write it down after I took all of the photos and ended up having to make it again Sunday afternoon. Note to self: WRITE IT DOWN.

Luckily I have a really good memory!

Ohh I love this photo (see below).

When I ate the second cornbread, I had it with peanut butter and honey instead of the whipping cream. Equally good, if not better!

Breakfast bakes are a nice change up from my typical oats + banana + pb.

They are also a good snack

Basic Ingredients for quinoa cornbread breakfast bakes

Bob’s Red Mill Gluten Free Corn Bread Mix
quinoa, cooked
mashed banana
egg
cooconut oil, softened
baking powder
vanilla
milk

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Cornbread- love it or hate it?

Quinoa Cornbread Breakfast Bakes

Author: Sandra
Total Time: 45 minutes
Yield: 6 servings 1x

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Instructions

Preheat oven to 350F and spray 2 ramekins with nonstick cooking spray. Set aside.
In a medium size bowl, mash banana. Then add egg, vanilla, and milk, and mix again.
Slowly add in cornbread mix and baking powder and stir. Then, mix in cooked quinoa and finally, the coconut oil.
Fill ramekins about ⅔ – ¾ of the way full. Bake at 350 for about 30 minutes or until you do the toothpick test and it comes out clean.

Prep Time: 15 minutes
Cook Time: 30 minutes

Quinoa Cornbread

February 27, 2023 by Lee Hersh Leave a Comment

Quinoa Cornbread

I’m actually not sure what I did before blogs and Pinterest. What did I make? What did eat?

I’ve been a long time follower of Ashley from Edible Perspective. Her blog is actually one of the first I ever read! Clearly she is amazing and so are her recipes, photography, and writing…

Ashley has has a mean collection of Cornbread recipes..and she sparked me to make my own…with Bob Red Mill’s help I didn’t follow the direction on the bag at all…and that’s the way I like it.

I call this: Quinoa Cornbread.

Smothered in honey.

I ended up adding cooked quinoa into the batter at the last minute, kind of as an experiment…

Success.

I’m not going to lie- this cornbread doesn’t have the typically buttery flavor…because I didn’t use any, nor did I use buttermilk. Still delicious in my mind, though

I wasn’t sure what kind of texture the quinoa was going to give the cornbread and you actually can’t even tell it’s in it. Plus, you get a little protein boost in the nutrition!

I have a small confession:

I ran out of normal muffin tin liners…so I dug into my holiday stock. Yup that happened.

So did a big blob of peanut butter plus a drizzle of honey on top of one of these guys for my after dinner dessert.

Mmmmmhm.

Cornbread: Do yah love it or do yah hate it?

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Quinoa Cornbread

Author: Sandra

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Ingredients

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1 bag Bob’s Red Mill Gluten Free Cornbread Mix
2 large eggs
2 cups almond milk (or any kind of milk!)
1/4 cup Greek Yogurt
1 cup cooked quinoa
1/3 cup of honey (optional…and necessary!)

Instructions

Preheat oven to 375 degrees. There are a couple of things you can make with this batter: A sheet of cornbread or cornbread muffins or both, like I did. It will make 24 muffins or a full cake sheet. I made 12 muffins and a circular cake.
Empty out cornbread mix into a medium size bowl. Then add in 2 large eggs and 2 cups of milk and stir until there are no lumps. Next, add in Greek yogurt, cooked quinoa, and honey and stir again.
If you are making cupcakes, fill each tin about 3/4 of the way full (it will make 24 cupcakes). If you are making a sheet of cornbread, spray a cake sheet with nonstick cooking spray and spread batter onto sheet evenly.
Bake at 375 for 25-28 minutes or until the tops of the muffins begin to brown.

Banana Quinoa Porridge

February 27, 2023 by Lee Hersh Leave a Comment

Banana Quinoa Porridge

Mix up your breakfast and make this delicious banana quinoa porridge for a vegan, gluten-free option that will keep you full all morning!

Linley and I have been spending a lot of time at her family’s river house on the St. Croix, which runs along the border of Minnesota and Wisconsin. It is legit the most beautiful, serene place I have ever been. All you can hear and see is nature. Swoon. It’s nestled at the top of the river bluff on 10 acres of pure Wisconsin beauty. The neighboring property is a farm and that’s where the bambis hang out. MY FAVORITE.

The last time I was out at the river house, Lin made me this delicious quinoa porridge for breakfast. I knew right away it needed to make a Fit Foodie appearance on the blog. Duh.

La la la loving all of the flavors in this breakfast! I also love the red quinoa and the texture it gives to the entire dish. Anyone else notice the texture difference between red and white quinoa? I feel like red quinoa has a little more oomph (aka is harder). Anyways, it was perfect in this! For the recipe you only need a few simple ingredients

red quinoa
cinnamon
banana
honey
cinnamon

If you don’t have red quinoa. No worries. Feel free to use white or a blend. The good thing about quinoa is that they are all equally in high in protein.

You precook the quinoa in water and then let it sit and soak in all of the delicious flavors over night so that in the morning it’s a delicious porridge full of flav.

Basic Ingredients for Banana Quinoa Porridge

1 cup quinoa, uncooked
2 cups water
2 medium bananas (~1 cup mashed)
2 tablespoons honey
½ teaspoon cinnamon
1 cup almond milk, unsweetened

How to make Banana Quinoa Porridge

First, rinse quinoa and place in a medium size pot. Then, add in 2 cups of water. Turn burner to high and bring to a rolling boil. Then, turn to low, cover, and let simmer for an additional 12-15 minutes or until all of the liquid has absorbed.
Set aside and let cool.
In a large bowl, mash 2 medium bananas. This should yield about 1 cup mashed. Then, add in honey, cinnamon, and almond milk and mix until combined.
Finally, add in cooked quinoa and mix. Place bowl in refrigerator for at least 2 hours or overnight.
Serve cold.

This post is sponsored by Ancient Harvest Quinoa. I was compensated and all opinions are my own. Thank you for supporting Fit Foodie Finds!

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Banana Quinoa Porridge

Author: Sandra

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Instructions

First, rinse quinoa and place in a medium size pot. Then, add in 2 cups of water. Turn burner to high and bring to a rolling boil. Then, turn to low, cover, and let simmer for an additional 12-15 minutes or until all of the liquid has absorbed.
Set aside and let cool.
In a large bowl, mash 2 medium bananas. This should yield about 1 cup mashed. Then, add in honey, cinnamon, and almond milk and mix until combined.
Finally, add in cooked quinoa and mix. Place bowl in refrigerator for at least 2 hours or overnight.
Serve cold.

Holiday DIY in a Jar Cranberry Pecan Overnight Oats

February 27, 2023 by Lee Hersh Leave a Comment

cranberry pecan overnight oats

Breakfast doesn’t get much better than Cranberry Pecan Overnight Oats. It’s packed with protein and whole grains not to mention DELISH.

HAPPY SUNDAY!

You guys. If you looked in my freezer right now you would be like WTF Lee, you can feed a whole army. One of the coolest parts about what I do, is that I get to sample A LOT OF product. I’ve got chicken (like 10 full chickens), balls, ice cream, pizza crust, frozen fruit/veggies, chocolate, soup, and so much more.

What I’m trying to say- is come on over and I can most likely feed you and your whole family for the next week.

Breakfast doesn't get much better than Cranberry Pecan Overnight Oats. They're packed with protein and whole grains not to mention DELISH.

Now that I got that out of the way…

It’s mid-December and I’m still eating overnight oats. Don’t stop me now. They just don’t get old. It’s like coffee….I drink that shit HOT during the winter and summer.

If someone gave me this as a gift I would cry with joy. That’s how much I love overnight oats. I know about 1/8 of you would do the same thing. Don’t kid yourself

If you want to make this oatmeal and not give it as a gift- feel free to double the recipe so you can have some solid meal prep for the week! It will stay for up to 5 days in the fridge.

OH- and if you have an almond finished peanut butter jar that would be a legit vessel for this recipe. Did that twice last week. Turns out I had like 4 almost finished nut butter jars. Who woulda thunk.

Breakfast doesn't get much better than Cranberry Pecan Overnight Oats. It's packed with protein and whole grains not to mention DELISH.

Head over to The Healthy Maven for her Maple Pecan Butter Recipe. If someone gave me a jar of that and this overnight oat recipe I would be oneeeeee happy camper.

Happy Sunday. Go Pack.

Basic Ingredients cranberry pecan overnight oats

⅔ cups rolled oatmeal
2 tablespoons chia seeds
3 tablespoons dried cranberries
3 tablespoons unsweetened dried coconut
3 tablespoons dried pecans
½ cup vanilla Greek yogurt
¾ cup unsweetened almond milk

How to make cranberry pecan overnight oats

Place all ingredients in a large bowl and mix. Let sit in the fridge overnight or for at least 2 hours.

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Holiday DIY in a Jar: Cranberry Pecan Overnight Oats

Author: Sandra
Total Time: 5 minutes

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Ingredients

Scale

⅔ cups rolled oatmeal

2 tablespoons chia seeds

3 tablespoons dried cranberries

3 tablespoons unsweetened dried coconut

3 tablespoons dried pecans

½ cup vanilla Greek yogurt

¾ cup unsweetened almond milk

Instructions

Place all ingredients in a large bowl and mix. Let sit in the fridge overnight or for at least 2 hours.

Prep Time: 5 minutes

Silk PureAlmond Inspired Recipe

February 26, 2023 by Lee Hersh Leave a Comment

This post is a sponsored campaign through FitFluential and Silk. All of my opinions are my own.

Happy First day of New Year New Rules! I’ve been holding on to these two recipes, trying to time them with NYNR because I know I’ll be using both of them quite frequently over the next 2 weeks.

These are two are are both single serve, my favorite! A delicious oatmeal bake and an after workout power smoothie, both jam packed with healthful goodness.

Today, I want to tell you a little bit about almond milk (which by the way is encouraged during NYNR). I use Silk PureAlmond Unsweetened, usually the vanilla kind. I bet you didn’t know that in the unsweetened version of Silk PureAlmond, there is only a mere 30 calories per cup, making it the lowest calorie almond milk available. Not to mention, it’s less than half the calories of skim milk, which typically has 80 calories / serving. For all you lactose intolerant foodies out there-it’s all good; all versions of Silk PureAlmond Milk are 100% lactose free, gluten free too for that matter!

What I really like about this product is its smooth taste and nutty flavor. I also like that you can pretty much find Silk PureAlmond anywhere and everywhere these days. No need to go to Whole Foods or a co-op, just pop over to your local grocery and you are sure to find it! Just in case- here is the Silk Milk Product Locator.

My first recipe, just hits the spot when it comes to nutritional value, satiation, and taste! Want to know a secret of mine? Sometimes I make oatmeal bake, but I let it sit in the refrigerator for an hour or so and eat it cold, sometimes for dessert. Then I put a splash of ice cold almond milk on top. Try it sometime!

Single-Serve Blueberry Oatmeal Bake

A delicious, single-serve breakfast that’s gluten free, dairy-free, and soy free, made with healthy whole grains and all natural sugars.

Ingredients

1/2 medium banana, mashed
1/2C rolled oats
1C Silk PureAlmond Unsweetened
1 egg white
1/2t baking powder
1/3C fresh blueberries
1T chopped walnuts, optional

Method

1. Preheat oven to 350F and spray a small ramekin or oven-safe glass bowl with non-stick cooking spray.

2. In a medium size bowl, mash ½ of a medium size banana with a fork. Then add 1 cup of Silk PureAlmond Unsweetened and 1 egg white and mix.

3. Next, add the rest of the ingredients and mix again.

4. Transfer mixture into ramekin and bake at 350F for about 30 minutes or until the middle becomes firm and does not jiggle when you shake it back and forth.

*Nutritional Information (no walnuts): 283 Calories | 6g Fat | 10g Protein | 8g Fiber

Like I said before, the second recipe is a power smoothie! The cool (and healthy) thing about this recipe is that you save almost 90 calories by swapping out 100% fruit juice for Silk PureAlmond Unsweetened! Yes please. This one is power packed with vitamins, minerals, fiber, and protein. I do this by using whole fruits and vegetables, nut butters, and almond milk, to get a smooth delicious flavor that’s packed with the goods!

Power Pumpkin-Berry Smoothie

A delicious breakfast smoothie, perfect for on-the-go. It is loaded with antioxidants (berries), beta carotene (pumpkin), and healthy fats (nut-butter), plus it has a great flavor!

Ingredients

1 cup of Silk PureAlmond Unsweetened
1 cup frozen berries (mixed)
1/2 cup of pumpkin puree
1T almond butter
2T rolled oatmeal
1tsp cinnamon
1 tsp. vanilla

Method

Place all ingredients in a blender and blend on high for 30 seconds. Then pulse for 20 more seconds to make sure there are no large chunks of fruit. You may need to use a spoon to scrape edges.

* Nutritional information: 290 Calories | 39g Carbs | 14g Fat | 8g Protein

Yay for easy, healthy recipes!

Asparagus and Shiitaki Mushroom Frittatas

February 26, 2023 by Lee Hersh Leave a Comment

Asparagus and Shiitaki Mushroom Frittatas

HAPPY APRIL (slash birthday month!!)

The second I got home from the Propel Photo Shoot in LA I knew I wanted to start recreating the delicious food we ate a la our personal chefs. One morning we ate the most amazing asparagus egg white frittatas. I decided to add a twist, because I am a huge fan of egg yolks (full eggs).

Asparagus and Shiitaki Mushroom Frittatas #GlutenFree

Single egg frittatas are actually the best snack ever invented. Loaded with protein, tons of veggies, and easy to make and store for later.

Confession: Blake is a shroom lover and I am a shroom hater (just being honest). Opposites attract, right? He was ecstatic when he saw mushrooms were making an appearance in a Fit Fooodie Finds Recipe. And I do have to say they were quite tasty in these frittatas. I think they’re growing on me.

You can add any veggies that you like. I suggest onions, peppers, spinach, broccoli, really anything that floats your boat.

Make sure you spray your muffin tin with nonstick cooking spray or rub with coconut oil or you will have yourself a mini disaster. I warned yah.

Basic Ingredients

6 eggs
1 tablespoon EVOO
1/2 tablespoon garlic
1/2 cup shiitaki mushrooms, sliced
1/2 cup chopped asparagus, quartered
salt and pepper to taste
2 tablespoons milk
3 tablespoons grated cheese (your favorite kind!)

How to make Asparagus and Shiitaki Mushroom Frittatas

First, preheat oven to 350F and spray a 6 tin muffin tin with nonstick cooking spray.
Next, in a large sauce pan, heat 1/2 tablespoon of garlic in 1 tablespoon of EVOO. Then, sautee asparagus for about 4 minutes, then add in mushrooms for an additional 3 minutes or until they have both softened up a bit.
While the vegetables are cooking, whisk together 6 eggs and 2 tablespoons of milk.
Next, divide out out the veggies into the muffin tin. Then, pour egg on top, filling about 3/4 of the way. Season with salt and pepper to taste and sprinkle on your favorite kind of cheese.
Bake at 350 for about 25 minutes or until the eggs have set.

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Asparagus and Shiitaki Mushroom Frittatas

Author: Sandra

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Instructions

First, preheat oven to 350F and spray a 6 tin muffin tin with nonstick cooking spray.
Next, in a large sauce pan, heat 1/2 tablespoon of garlic in 1 tablespoon of EVOO. Then, sautee asparagus for about 4 minutes, then add in mushrooms for an additional 3 minutes or until they have both softened up a bit.
While the vegetables are cooking, whisk together 6 eggs and 2 tablespoons of milk.
Next, divide out out the veggies into the muffin tin. Then, pour egg on top, filling about 3/4 of the way. Season with salt and pepper to taste and sprinkle on your favorite kind of cheese.
Bake at 350 for about 25 minutes or until the eggs have set.