Quinoa PB2 Breakfast Bake

I stay pretty consistent with breakfast.  There are only a few things that I really like to eat…

It really comes down to specific ingredients that I like to eat in the morning… When I heard that Tiffany had fallen in love with Marissa‘s latest quinoa recipe, I knew I wanted to try it.

As expected, I made quite a few modifications to Marissa’s original recipe, to suit my picky palate.  I definitely recommend you check out her version which includes apricots, and all of her recipes for that matter.  They all look so good!  (Note:  I’ve got my eyes on that Broccoli Pizza Crust she shared…)

Quinoa PB2 Breakfast Bake

The quinoa in this dish makes it extra filling as a breakfast dish.  It reminds me of a warm sister dish to the PB Overnight Oats I usually eat, with an extra protein punch that keeps me full for hours.  Try it… you’re going to love it!

Quinoa PB2 Breakfast Bake

Adapted from Uproot from Oregon

Serves 8

INGREDIENTS

1/2 cup old fashioned oats + 1 Tbsp. for garnish
1 cup cooked quinoa
1 1/2 Tbsp. ground flaxseed + 1/4 cup water (1 1/2 flax eggs)
1/2 cup skim milk
1/4 cup prepared PB2 (about 6 Tbsp. PB2 powder + 4 Tbsp. water)
1/2 tsp. vanilla paste
1 1/2 Tbsp. brown sugar
1/2 tsp. cinnamon
1/8 teaspoon salt

Optional Toppings:

sugar-free maple syrup, PB2

INSTRUCTIONS

1.  Make “flax eggs” by combining the ground flaxseed with water and letting it sit for 15 minutes until you get an eggy consistency.  Note:  This is the first time I ever experimented with this.  Will definitely be using it in the future, as I don’t always have eggs on hand!

Quinoa PB2 Breakfast Bake | No Thanks to Cake

2.  Preheat the oven to 350 degrees.

3.  In a large bowl, combine oats, PB2, flax eggs, milk brown sugar, vanilla, cinnamon, and salt.  Stir to combine.

Quinoa PB2 Breakfast Bake  No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

4.  Add quinoa and stir to combine.  Note:  I used cooked red quinoa, but  you can use any color you prefer.

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

5.  Grease your baking pan with cooking spray, and pour the contents of the bowl into the pan. Top with 1 Tbsp. of oatmeal to make it look pretty.

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

6.  Bake for 20-25 minutes, checking starting around 20 minutes to ensure the middle is no longer ‘jiggly’ and that a crust has formed on top.

Quinoa PB2 Breakfast Bake | No Thanks to Cake

7.  Let the oatmeal sit and cool for a few minutes, then slice into it and top with maple syrup and/or extra PB2.

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Per 1/8 recipe serving (without toppings):

CAL 134; CARB 24g; FAT 2g; PROT 6g; FIB 3g; WW Points Plus: 3

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If you like the sounds of this quinoa breakfast, you might also like this one:

True Foods Kitchen Quinoa Johnny Cakes | No Thanks to Cake

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Old-Fashioned Peanut Butter Cookies

With Easter less than a week away, it was time to bake a tasty treat for my Gramps.  Knowing that he loves peanut butter more than anything, I wanted to go with a PB cookie for this year’s easter package.

Old Fashioned Peanut Butter Cookies | No Thanks to Cake

During my trip to Nashville, I tried these cookies for the first time and they were awesome.  Jaede’s neighbor made them as a gluten-free treat for her husband.  It’s hard to believe that these cookies don’t have any flour in them, but you won’t miss it at all!  They have a strong peanut butter flavor and taste perfect paired with a glass of milk.  Enjoy!!

Old Fashioned Peanut Butter Cookies

From Real Simple

Makes 18 cookies

INGREDIENTS

Old Fashioned Peanut Butter Cookies | No Thanks to Cake

1 cup creamy peanut butter (I used Jif Natural)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 tsp. baking soda
1 tsp. vanilla paste
1/4 tsp. kosher salt

INSTRUCTIONS

1.  Preheat oven to 350° F.

2.  Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes.

Old Fashioned Peanut Butter Cookies | No Thanks to Cake

3.  Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.

IMG_3049Old Fashioned Peanut Butter Cookies | No Thanks to Cake

Old Fashioned Peanut Butter Cookies | No Thanks to Cake

4.  Roll heaping tablespoonfuls of the dough into balls and place on silpat-lined baking sheets, spacing them 2 inches apart. Note:  I used a 1 Tbsp. Pampered Chef scoop to form the cookies.

Old Fashioned Peanut Butter Cookies | No Thanks to Cake

Old Fashioned Peanut Butter Cookies | No Thanks to Cake

5.  With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.

Old Fashioned Peanut Butter Cookies | No Thanks to Cake

Old Fashioned Peanut Butter Cookies | No Thanks to Cake

6.  Bake, rotating the baking sheets halfway through, until the edges are set, 10 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Old Fashioned Peanut Butter Cookies | No Thanks to Cake

Old Fashioned Peanut Butter Cookies | No Thanks to Cake

Per cookie:

CAL 133; CARB 15g; FAT 7g; PROT 3g; FIB 1g; WW Points Plus: 4

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Recipe Roundup: Laughing Cow Cheese

It’s hard to believe how new I am to Laughing Cow Cheese.  I never tried it until I started eating healthy, and it has since become a major staple in my kitchen.

Laughing Cow Cheese | No Thanks to Cake

The creaminess of the cheese makes for a great snack with vegetables.  It’s amazing on crackers.  And, I’ve started cooking with it more and more.  Considering that it’s just 35 calories per wedge, it’s an amazing addition to just about every dish!

I was peeking through my blog this weekend and found so many recipes that included this awesome cheese, that I thought it was time for a roundup…

Recipe Roundup: Laughing Cow Cheese | No Thanks to Cake

Below you will find links to some of my favorite cheesy Laughing Cow recipes.  Click on the picture to access the recipe.  Try them and enjoy!!!

Spinach and Artichoke Dip Chicken | No Thanks to Cake

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

One-Serving Queso Verde | No Thanks to Cake

BLT Stuffed Cherry Tomatoes | No Thanks to Cake

Prosciutto - Sun Dried Tomato - Spinach Stuffed Turkey Burger with Laughing Cow Cheese | No Thanks to Cake

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

BLT Waffle Sliders with Laughing Cow Cheese | No Thanks to Cake

Garlicky Spinach with Laughing Cow Cheese | No Thanks to Cake

Hungry Girl's Easy Macaroni and Cheese | No Thanks to Cake

Sun Dried Tomato Chicken Sausage Spinach Bowl | No Thanks to Cake

Chicken Spinach and Artichoke Paninis | No Thanks to Cake

French Onion Baked Potato | No Thanks to Cake

Also, for my friends on the Jenny Craig program, many of my Jenny Volumizing Recipes include LC Cheese.  Check out my full list of JC recipes here.

What’s your favorite way to enjoy Laughing Cow Cheese?

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Slow Cooker Buffalo Chicken

I had a crockpot malfunction this week.  I can’t even believe it.

Let’s think about this… a crockpot is PRETTY MUCH the easiest tool to cook with, and I jacked it up.  How?  Well, if you forget to add all the ingredients (specifically the liquids), you come home to a burned up mess.  Ugh.  Thankfully not a burned up home, but definitely a bit of “blackened” meat.  GROSS!

So… my advice to you as I share today’s recipe:  Be sure to add all the ingredients that I include below for best results!! Note:  This is not the recipe I burned…

Slow Cooker Buffalo Chicken | No Thanks to Cake

Slow Cooker Buffalo Chicken

Serves 4

INGREDIENTS

Slow Cooker Buffalo Chicken | No Thanks to Cake

1/2 lb. boneless skinless chicken breast

6 oz. buffalo sauce

1/2 packet Ranch dressing mix

1/4 diced onion

1-2 tsp. minced garlic

cooking spray

INSTRUCTIONS

1.  Prepare your crockpot with cooking spray.  Add chicken breasts, and top with onions.

Crockpot Buffalo Chicken | No Thanks to Cake

2.  Add buffalo sauce, ranch powder, and garlic.  Stir to combine.

Slow Cooker Buffalo Chicken | No Thanks to Cake

Crockpot Buffalo Chicken | No Thanks to Cake

3.  Cook on low for 6-8 hours or until the chicken falls apart.  Use two forks shred the chicken.

Crockpot Buffalo Chicken | No Thanks to Cake

4.  Serve as a sandwich or on a salad, and enjoy!

Slow Cooker Buffalo Chicken | No Thanks to Cake

Per 1/4 recipe serving:

CAL 210; CARB 7g; FAT 12g; PROT 18g; FIB 0g; WW Points Plus: 6

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