Cinnamon-Apple-Breakfast-Quinoa (1)

Gluten Free Nutty-Apple Breakfast Quinoa

1 cup water
½ cup quinoa
½ cup mixed nuts, chopped
2 6-oz vanilla yogurt (you can substitute with vanilla rice or soy milk)
2 apples, chopped
1 tsp cinnamon

Bring water to a boil. Stir in quinoa, cover with a lid, turn heat to a medium-low and cook 15 minutes. Plump with a fork and cool in fridge or freezer. In bowl stir together nuts, yogurt, apple, cinnamon and cooled quinoa.

For hot version, add apples to quinoa while cooking. When quinoa is done, stir in the other ingredients. Enjoy!

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For the past few years I had lost my St. Patrick’s Day spirit, and forgot what it was like being a FUN mom! Now that my granddaughter is in the spirit at school, with the leprechan playing naughty tricks, I am getting on board and having some fun!

For GREEN jello, make lime jello as directed and put in green apples.

For a GREEN dessert, bake a Betty Crocker’s Gluten Free Cake. I used chocolate cake mix, using olive oil instead of butter. For frosting I used 2 cups powdered sugar, ½ cup shortening, 1 tsp vanilla, 1 tsp flavoring (I used coconut) and 2-3 Tbsp rice milk.

For a cute clover on top, I used a large serving spoon on a paper towel to draw the leaves, and the end of the spoon for the stem. Then drew a little groove in each leaf, and cut the clover out. I placed it on top of the frosting, and sprinkled green sugar décor over the design, then lifted the pattern. You can draw four clover leaves, if you are feeling lucky!

For dinner we are having BBQ pork chops and GREEN home-style mashed potatoes. For the potatoes I cut red potatoes into 4, leaving skin on, then place them on a vegetable rack to steam for about 20 minutes until tender. After draining the remaining water, add some rice milk with green food coloring, then mash. For a buttery flavor I use a bit of Spectrum Canola Oil Spread.

Have fun creating your own green dishes!



Here is a healthy alternative for gluten-free brownies! They taste so great your family will never know you’ve snuck in something nutritious!

I used a box of Betty Crocker Gluten Free Brownie Mix along with a 15.25 ounce can of black beans. That’s all!

To make these delicious brownies, drain and rinse black beans. In a blender puree the black beans and 2/3 cup water. Mix black beans and brownie mix. Grease an 8×8 or 7×11 pan and smooth brownies. Bake in a 375 oven for 25 – 30 minutes. Check with a toothpick or fork for middle to be done, then sprinkle powdered sugar on top.

This works for regular brownie mixes too!

Some interesting nutrition facts about black beans:
Black beans taste great but that they can also be an important part of a health promoting diet. Each cup has about 15 grams of both protein and fiber. There are at least 8 different flavonoids in the black bean’s color coat. Flavonoids are color-producing phytonutrients pigments that have great anti-oxidant potential. They work together with vitamins to help the body avoid oxygen-related damage. Black beans also contain small amounts of omega 3-fatty acids. This amount is about three times that available from many other beans. They include many important vitamins and minerals.

I’d love to hear your ideas for using black beans!

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Quinoa is an amino acid-rich protein seed that has a fluffy, slightly crunchy texture and somewhat nutty flavor when cooked. It is cooked much like rice, using twice the water, but the cooking time is 15 minutes. Quinoa is found at your local heath food store.

Quinoa is commonly considered a grain, but is actually a relative of leafy green vegetables like beets, spinach and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas.” While relatively new in the United States, quinoa has been cultivated in the Andean mountains of Peru, Chili and Bolivia for over 5,000 years. The Incas considered it a sacred food and referred to it as the “mother seed.”

Not only is quinoa high in protein, but also it supplies a complete protein, meaning that it includes all nine essential amino acids. It is a good choice for vegans concerned about protein intake. It has the amino acid lysine, which is essential for tissue growth and repair. Quinoa is a very good source of manganese, magnesium, iron, copper and phosphorus.

Quinoa may be especially valuable for persons with migraine headaches, diabetes and arteriosclerosis.

Quinoa is good preventative of breast cancer as well as preventing gallstones in women. Eating a serving of whole grains, such as quinoa, at least 6 times a week is an especially good idea for postmenopausal women with high cholesterol, high blood pressure and other signs of cardiovascular disease (CDV).

Grains and fish have been proven to help children with asthma.

I have enjoyed making quinoa salads as well as adding quinoa to meat. I just LOVE the taste and texture of quinoa, and can’t wait to eat it as soon as I have prepared a dish! Get my recipe for Quinoa Tabbouleh in Gluten-Free Recipes: Side Dishes.



It’s just FREEZING outside… but my daughter Kayli really wanted dessert. We went to a frozen yogurt place, and I ordered the lemon/raspberry/orange sorbet! It’s SO WORTH being cold!!! I need to do this more =) Larraine




We started with a package of Betty Crocker’s Gluten-Free Cake Mix. Used shortening instead of butter and used holiday cupcake liners – making 18 cupcakes.

Frosting: 1/3 cup shortening, 2 cups powdered sugar, 1/8 tsp salt, 1/2 tsp vanilla and 2-3 Tbsp rice or soy milk. Mix till it’s creamy.

Joscelyn frosted the cupcakes and topped them with red and green sugar sprinkles.

Our tummies are loving these!