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

Related posts:

Grilled Tomato Biscuits with Laughing Cow Cheese

If you follow me on Instagram, you know by now that I have an obsession with tomatoes.  Grape tomatoes, heirlooms, or romas… I love them all.  I love the color and my goodness I love the taste.

I’ve also shared over the years that I am not the biggest fan of breakfast.  It’s weird though… if you subtract the eggs from the menu, detour from the sweets and head to savory town, I’m suddenly a fan of breakfast again.

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

Today’s recipe is one of my favorites and it combines three things I absolutely adore:

  1. Beautiful grilled tomatoes
  2. Laughing Cow Cheese
  3. {From my Tennessee Roots} A Biscuit

The other great part is that it’s incredibly easy to make, and there’s something satisfying about baking something that has to be kneaded, am I right?  It always makes me feel like a culinary genius.

Without further ado, let me share with you my recipe for Grilled Tomato Biscuits with Laughing Cow Cheese.

Grilled Tomato Biscuits with Laughing Cow Cheese

Serves 1

INGREDIENTS

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

1/3 cup Heart Healthy Bisquick + a sprinkle for kneading

2 Tbsp.  skim milk

1 wedge Laughing Cow Cheese – Light Swiss Flavor

1/2 Roma Tomato, sliced – 2-4 slices depending upon thickness

Salt and Pepper

INSTRUCTIONS

1.  Preheat the oven to 425 degrees.

2.  In a small bowl, combine your Bisquick and milk with a fork.  The texture will be slightly crumbly and doughlike.

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

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

3.  Knead the mixture 8-10 times just inside the bowl.  Adding more Bisquick atop the bowl to make it less sticky to the touch.  To knead, if you have never done it before, simple using a folding technique  where you are folding the dough in half and pressing down against the bowl firmly and repeatedly until you’ve folded it over 10 times. 

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

4.  Form your dough ball into a flat circular shape and place it on an unprepared baking sheet.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake
5.  Cook for 7-9 minutes, until biscuit becomes golden brown.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake
6.  While the biscuit cooks, bring a sauté pan to medium heat sprayed with cooking spray.  Season your tomatoes with salt and pepper, and add them to the pan.

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

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

7.  Cook on each side for about 2 minutes, until the edges of the tomatoes start to brown and bubble with juice.  Cook until both sides have the desired level of brownness.

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

8.  Slice your biscuit in half and smear it with Laughing Cow Cheese.  Note:  I used light swiss in this recipe, but I’ve also made this dish with garlic and herb.

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

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

9.  Place your tomatoes on top of each biscuit half, and serve.

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

Per entire recipe serving:

CAL 198; CARB 19g; FAT 4g; PROT 7g; FIB 1g; WW Points Plus: 4

Note:  The Laughing Cow® provided me with product and a gift card to experiment with their product. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

Related posts:

Avocado Green Machine Muffins

I’m still stuck on avocados.  Might always be.  Today’s recipe sounded just weird enough for me to want to try it… and it was shared on Pinterest by my friends at Jenny Craig.  I totally couldn’t resist.

Avocado Green Machine Muffins | No Thanks to Cake

I’d never baked with avocado until now, but then again, I had never made avocado into chocolate mousse until a few weeks back…

These muffins are amazing!  The avocado and the zucchini keep them very moist, while the wheat bran makes them very filling and satisfying.  They also definitely make me want to use avocados in future baking…

Avocado Green Machine Muffins

From California Avocado website via Pinterest

Serves 12

INGREDIENTS

Avocado Green Machine Muffins | No Thanks to Cake

2/3 cup whole wheat flour

2/3 cup all-purpose flour

1/4 cup ground flaxseed

2 tsp. baking powder

3/4 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground allspice

1/2 cup mashed, ripe avocado

2/3 cup sugar

1 tsp. vanilla extract

2 eggs

2 cups shredded zucchini

INSTRUCTIONS

1.  Preheat oven to 325 degrees.  Spray pan with cooking spray formulated for baking.

2.  In a medium mixing bowl, cream avocado and sugar until well blended; if using an electric mixer, use a wire whisk attachment to remove lumps; add vanilla and then add eggs, one at a time.

Avocado Green Machine Muffins | No Thanks to Cake

4.  Gently fold in flours until just combined.

Avocado Green Machine Muffins | No Thanks to Cake

5.  Add zucchini and remaining spices.

Avocado Green Machine Muffins | No Thanks to Cake

Avocado Green Machine Muffins | No Thanks to Cake

Avocado Green Machine Muffins | No Thanks to Cake

6.  Spoon batter into prepared muffin tins.  Note:  I added a 1/4 cup of the batter to each cup.

Avocado Green Machine Muffins | No Thanks to Cake
7.  Bake for 40-45 minutes or until fork inserted into muffin comes out clean.  Remove to a wire rack to cool.

Avocado Green Machine Muffins | No Thanks to Cake

Avocado Green Machine Muffins | No Thanks to Cake

Per muffin:

CAL 140; CARB 26g; FAT 4g; PROT 4g; FIB 4g; WW Points Plus: 4

Related posts:

Quinoa Johnny Cakes

Several weeks ago, I went with several of the Denver blogger ladies for a quick brunch over at True Foods Kitchen in the Cherry Creek area of Denver.

We had a lovely meal, and one of the things we ate were quinoa pancakes called Johnny Cakes.  They were amazing, chewy, and packed with protein.  I knew immediately that I wanted to figure out a way to make these…. and I did!

True Foods Kitchen Quinoa Johnny Cakes | No Thanks to Cake

The original recipe makes an ENORMOUS batch of pancakes and calls for about 6 cups of cooked quinoa, to give you perspective.  As you can imagine, I cut the recipe down to a fourth of its original size, modified a few ingredients, and the following rendition was born.

Quinoa Johnny Cakes 

From True Foods Kitchen

Serves 7

INGREDIENTS

Quinoa Johnny Cakes | No Thanks to Cake

1 1/2 cups cooked quinoa

1/2 cup all-purpose flour

1 Tbsp. sugar

2 tsp. baking powder

pinch of salt

1/4 tsp. ground cinnamon

1/2 cup almond milk

1 large egg

1/4 tsp. vanilla extract

1/8 tsp. canola oil

Sugar-free maple syrup, for serving

INSTRUCTIONS

1. Prepare your quinoa.  Note:  About 1/2 cup of dried quinoa will yield 1 1/2 cups of cooked quinoa.  I used a rice cooker to make mine because it cooks it so perfectly.

2. In a large bowl, combine the milk, eggs, vanilla, and oil and whisk to combine.

True Foods Kitchen Quinoa Johnny Cakes | No Thanks to Cake

3.  Add the dry ingredients to the wet ingredients and blend until just combined.

True Foods Kitchen Quinoa Johnny Cakes | No Thanks to Cake

4.  Fold in the cooked quinoa, taking care not to overmix. Let the batter rest in the refrigerator for at least one hour.

True Foods Kitchen Quinoa Johnny Cakes | No Thanks to Cake

True Foods Kitchen Quinoa Johnny Cakes | No Thanks to Cake

5. Spray skillet or griddle with cooking spray.  Ladle about 1/4 cup of the batter onto the hot pan.  Flip once batter begins to bubble and edges lift.  Note:  Use a spatula to form a circle with the cakes.  This will make your johnnycakes look more uniform and pretty.

True Foods Kitchen Quinoa Johnny Cakes | No Thanks to Cake

True Foods Kitchen Quinoa Johnny Cakes | No Thanks to Cake

 6.  Serve with sugar-free syrup.

True Foods Kitchen Quinoa Johnny Cakes | No Thanks to Cake

True Foods Kitchen Quinoa Johnny Cakes | No Thanks to Cake

Per 1 pancake serving (not including syrup):

CAL 99; CARB 16g; FAT 2g; PROT 4g; FIB 1g; WW Points Plus: 2

Related posts: