Homemade Starbucks Oatmeal

 But better, healthier, and gluten free.

Let's see...what to do with all that quinoa...what to do what to do...

Breakfast bowl!!!

Of course I has THIS to look at first in my blog feed to make myself feel inadequate:

A vegan chia seed breakfast bowl from Oh She Glows.  Looks amazing. Anyhow, it's ok we'll get there... Baby steps right? Just a little lean...

So this isn't even a recipe. It's a "what to do with that stuff in the fridge" combo platter. 

Take the quinoa. Pour a little bit of coconut milk over it. Put it in the microwave for a few minutes. Take it out, top with walnuts, cranberries and even though Jason says it's unecessary, cinnamon and raw cane sugar. I love them both so they are IN!

Don't have any quinoa cooked up? This post tells you what to do just in case.

Voila. The healthier gluten free version of Starbucks oatmeal. Happy Monday morning!

A Superfood Crepe...and it's Gluten free!!

Superfood. Crepe. Gluten Free. Those words should not go together. Today they do.
Are you so excited??

I am obsessed with crepes. I love those little luscious french pancakes filled with anything from tons of fruit (so healthy) to Nutella (not so much but who cares if you have so much fruit). During our gluten free experiment I had my weekly crepe-crave, so I set out to make a gluten free superfood version. :)

Ingredients

1 cup white rice flour

3/4 cup water

3/4 cup Almond milk

1 egg

1 tablespoon cinnamon

Pinch of salt

3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes

You can fill your crepe with anything you wish...but if you really want to make yourself feel healthy fill with my faves:

1 carton low fat greek yogurt

2 Bananas

2 cups Blueberries

Directions

Batter:

In a mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients, except the melted butter, into the center of the well and whisk together until just combined. The mixture should be like VERY loose.  If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.

*Tip: Crepe batter can be made up to 2 days in advance, covered and refrigerated.

Crepes:
Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. It should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).

Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom.

When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
Fill with your favorite toppings and enjoy!