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:

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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Thai Chicken Enchiladas

On Saturday morning, I went to get my hair cut and colored.  Visiting with the fabulous Meggan is one of my favorite parts of the process… that and walking out feeling like a million bucks!

New Hair Color | No Thanks to Cake

Yep, that new blondish streaks in my hair are totally Meggan’s doing… isn’t she fabulous?

Well, during my time in the chair, she and I also talked about cooking.  I was craving a Buffalo Chicken Chili (which I still want to make.). Meggan suggested something to make me change my mind about chili and to move over to a new Thai dish that blew my mind.

Thai Chicken Enchiladas | No Thanks to Cake

Meggan described the dish as one that she could eat every single day, if she could.  It’s not a cheesy enchilada, instead an enchilada filled with veggies and a spicy coconut milk sauce.  O-M-G… It was the most surprising dish I’ve made in a while.  Spicy, filling, and just so darn good!!!!  I agree with Meggan… I would eat this every meal if I could (and if they  weren’t all gone already.  Sniff!)

Thai Chicken Enchiladas

Adapted from How Sweet Eats

Serves 6

INGREDIENTS

Thai Chicken Enchiladas | No Thanks to Cake

6 light flour tortillas

2 boneless, skinless chicken breasts, cooked and shredded (about 1/2 lb)

1/2 sweet onion, chopped

1/3 cup chopped/shredded carrots

2/3 cup chopped/shredded cabbage

4 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

4 green onions, sliced

1/4 cup chopped + crushed peanuts + more for garnish

1/4 cup chopped fresh cilantro + more for garnish

3/4 cup + 1/2 cup light coconut milk

1/3 cup + 1/4 cup sweet chili sauce

 INSTRUCTIONS

1.  Preheat oven to 350 degrees.

2.  Heat a large skillet over medium heat and add canola oil. Add onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cook until vegetables are soft, about 6-8 minutes, stirring occasionally.

Thai Chicken Enchiladas | No Thanks to Cake

3.  Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes.  Note:  I cooked the chicken in a crockpot, sprayed with cooking spray until it fell apart.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

4.  Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.

Thai Chicken Enchiladas | No Thanks to Cake

5.  Spray a 9×9 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/4 cup or so on the bottom of the dish.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

6.  Slightly warm tortillas if desired to make them more pliable, then place about 1/3 cup of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. Note:  Take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated well.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

7.  Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

7.  Serve, and enjoy with a side of steamed veggies.

Thai Chicken Enchiladas | No Thanks to Cake

 Thai Chicken Enchiladas | No Thanks to Cake

Per 1 enchilada serving:

CAL 227; CARB 30g; FAT 6g; PROT 17g; FIB 7g; WW Points Plus: 6

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Watermelon Cucumber Salad with Honey Lime Vinaigrette

Colorado weather is schizophrenic in the spring.  We swing from 71 degrees (like Sunday) to freezing temps (like today) where there is snow in the forecast!

When the weather gets warm, it starts making me think about SPRING and SUMMER and warm weather food.  It’s that weather that we experienced on Sunday that inspired me to try this dish…

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Yes, I know that it isn’t watermelon season.  I was reminded of this as I was shopping for ingredients.  It is not easy to find a good watermelon right now.  I found some cut watermelon that worked for this dish and made it wonderful, and I know that it will be EVEN BETTER with a fresh farmer’s market watermelon in a few months!  Can’t wait to make it again!

Watermelon Cucumber Salad with Honey Lime Vinaigrette

From A Sweet Spot: Home

Serves 6

INGREDIENTS

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

2 cups watermelon, diced
1 seedless cucumber, seeded and diced

1/4 cup fresh lime juice
2 Tbsp. olive oil
2 Tbsp. honey
salt and pepper
chopped cilantro

INSTRUCTIONS

1.  Chop your watermelon and cucumber and place in serving dish.  Note:  Use a spoon to scoop out the seeds of your watermelon.

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

2.  Whisk together lime juice, olive oil, and honey and pour over salad.  Add salt and pepper to taste.

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

3.  As you’re preparing to serve, salt and pepper the salad and sprinkle on the cilantro.

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

4.  Serve and enjoy!  

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Per 1/2 cup serving:

CAL 102; CARB 17g; FAT 5g; PROT 1g; FIB 0g; WW Points Plus: 3

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