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Fun with Fall Flavors!

Fun with Fall Flavors!

With Halloween around the corner and the weather cooling down, there’s nothing better than mixing the wonderful flavors of fall into all your cooking! Chia pudding is a delicious and nutritious breakfast, but here I’ve switched it up and used Qi’a superfood blend, a combination of chia, buckwheat, and hemp seeds, to make a harvest breakfast pudding great for warming bellies on cold mornings!  

Photo courtesy of Natures Path

Qi’a Pudding
Serves 1

Ingredients

  • 2 tablespoons Qi’a Superfood Mix
  • ½ cup almond milk (or your favorite milk)
  • ¼ cup pumpkin puree
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon (plus more for garnish)
  • 1/8 teaspoon allspice

Preparation

Combine Qi’a, almond milk, and pumpkin puree; let stand for five-ten minutes. In blender, mix Qi’a mixture, spices, and vanilla and blend until smooth. Sprinkle with cinnamon and enjoy!

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Qi’a Superfood Sesame Dressing

Photo courtesy of Qi’a

I recently attended an even where I met the kind people at Nature’s Path food company. We were able to discuss their products and share some great recipes. The following recipe features their Qi’a Superfood Breakfast Cereal. This recipe is delicious and a breeze to make, we hope you enjoy!

Photo courtesy of Qi’a

Qi’a Superfood Sesame Dressing
Makes: 2 servings

  • 1 tbsp rice wine vinegar
  • 1 tbsp tahini butter
  • 1 tbsp maple syrup
  • ¾ tbsp tamari sauce
  • 1 tsp Qi’a
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • ¼ tsp fresh lemon juice

 

Mix all the ingredients together and serve immediately with a crudité or fresh salad.

 

Suggested crudité:

  • Cucumber
  • Celery
  • Carrots
  • Red bell peppers

Suggested fresh salad:

  • Spinach
  • Mandarin oranges
  • Toasted Sesame seeds

 

 

*The recipe and photographs within this post were provided by Nature’s Path.

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Pancakes Revisited: Low FODMAP Recipe

Pancakes are a definite favorite at my house. Not only are they simple to make, easy to store for on-the-go eating, but they are also versatile. You can make a number of varieties just by swapping the flours or even adding pumpkin or bananas. The possibilities are endless! Over on Eating and Living Moderately, we’ve been discussing IBS and the use of a low-FODMAP diet to help manage symptoms. So, in celebration of IBS Awareness Month, we wanted to revisit our pancake recipe and adjust it to make it low-FODMAP-friendly! We hope you enjoy!

Ingredients:

  • 1/2 cup rice flour
  • 1/2 cup buckwheat flour (be sure to look for 100% buckwheat flour, as opposed to buckwheat pancake mix to avoid FODMAPS)
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, lightly beaten
  • 1 cup rice milk or lactose-free milk of choice
  • 2 tsp canola oil

Method:

  1. Combine all dry ingredients in large mixing bowl.
  2. Add liquid ingredients one at a time, mixing slowly until fully incorporated.
  3. Lightly coat a skillet with canola oil spray. Heat over medium flame.
  4. Add pancake batter (we use 1/4 cup spoonfuls). Allow to cook for 2-3 minutes or until bubbles begin to form. Flip and cook for an additional 1-2 minutes.
  5. Continue until all pancakes are cooked.
  6. Serve with some maple syrup, lactose-free yogurt, and/or berries and enjoy!
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Winter Breakfast Kasha

With this cold weather and the last (hopefully!) of the Polar Vortex, we’ve been scrambling to find meals that help warm us up. While we had little trouble finding dinner and lunch recipes, chili and soups usually do the trick for us, we did have a bit of a hard time finding a warm breakfast besides oatmeal. With a bit of searching, we found inspiration from a wonderful recipe in Miraval’s Mindful Eating Cookbook.

Photo courtesy of sweetbeetandgreenbean

Winter Breakfast Kasha:
Serves 4

Ingredients:

  • 1 cup kasha or buckwheat groats
  • 1.5 cups water
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/4 cup sliced strawberries, blueberries, or sliced bananas

Optional: you can add a tbsp of brown sugar or maple syrup for those who prefer sweet. Or a few tbsp of Greek yogurt for a bit of tang!

Method:

Bring the kasha, salt, and water in a saucepan to a simmer over medium heat. Add the cinnamon, nutmeg, and optional fruit. Stir until incorporated. Cook for 15 minutes, stirring occasionally, or until the liquid is absorbed and the kasha is soft. Serve hot and top with optional fruit or toppings of choice.

Photo courtesy of Cooking Light

Not a fan of kasha? Try Cooking Light’s delicious Breakfast Polenta with Warm Berry Compote!