Peanut Chocolate Chia Quinoa Truffles

There is something about no-bake treats that I can’t get enough of. And I love the idea of energy balls, but I prefer to call them truffles, because doesn’t truffles sound so much better than “energy balls”? Energy balls sound like something you’d eat after a workout, something that’s super healthy, but maybe not so decadent.

Not the case with these little guys.

They are rich little bites of heaven. You can’t even tell that they are packed with the healthiest ingredients: light and fluffy quinoa, sweet dates, gooey peanut butter, and chia seeds to hold it all together. And the best part is they are vegetarian, vegan and gluten free — and if you have a peanut allergy you can just substitute the peanuts for almonds or any other nut.

You can enjoy them as a dessert or a snack – and they will keep well in the fridge for at least a week!

Print

Peanut Chocolate Chia Quinoa Truffles

Total Time: 20 minutes

Yield: 24 truffles

Serving Size: 1 truffle

Calories per serving: 90

Fat per serving: 5.4g

Nutritional Info Per Serving: 90 Calories, 5.4g Fat (0.8g Saturated), 45.5mg Sodium, 9g Carbs, 1.7g Fiber, 4.4g Sugar, 3.1g Protein

Ingredients

• 1/2 cup uncooked truRoots® Organic Sprouted Quinoa
  
• 1/2 cup cocktail peanuts
  
• 1/2 cup pitted dates (about 13)
  
• 1/2 cup Crunchy Peanut Butter
  
• 1/2 tbsp. truRoots® Organic Chia Seeds
  
• 2 tbsps. unsweetened cocoa powder
  
• 5 tsp cinnamon sugar (make cinnamon sugar by combining 4 tsp granulated sugar with 1 tsp ground cinnamon)

Directions

1. Cook quinoa according to package directions. Cool slightly.
   
2. Process peanuts in food processor until coarsely ground. Add dates. Process until finely chopped. Add 2 cups cooked quinoa, peanut butter, chia seeds and cocoa pulsing just until combined.
   
3. Shape into 24 balls. Roll in cinnamon sugar. Place into candy cups or baking cups, if desired. Chill.

Notes

From truRoots

3.1

http://pickyeaterblog.com/peanut-chocolate-chia-quinoa-truffles/

Recipe by: The Picky Eater, pickyeaterblog.com

I recently partnered with truRoots because I absolutely love their mission: they create Certified USDA Organic, Non-GMO Project® Verified and gluten-free sprouted grains and legumes – while maintaining relationships with farmers, providing transparency in their supply chain, and supporting sustainable farming practices. They sent me some of their products to try, and I’ve included them in this recipe!

Peanut Chocolate Chia Quinoa Truffles

There is something about no-bake treats that I can’t get enough of. And I love the idea of energy balls, but I prefer to call them truffles, because doesn’t truffles sound so much better than “energy balls”? Energy balls sound like something you’d eat after a workout, something that’s super healthy, but maybe not so decadent.

Not the case with these little guys.

They are rich little bites of heaven. You can’t even tell that they are packed with the healthiest ingredients: light and fluffy quinoa, sweet dates, gooey peanut butter, and chia seeds to hold it all together. And the best part is they are vegetarian, vegan and gluten free — and if you have a peanut allergy you can just substitute the peanuts for almonds or any other nut.

You can enjoy them as a dessert or a snack – and they will keep well in the fridge for at least a week!

Print

Peanut Chocolate Chia Quinoa Truffles

Total Time: 20 minutes

Yield: 24 truffles

Serving Size: 1 truffle

Calories per serving: 90

Fat per serving: 5.4g

Nutritional Info Per Serving: 90 Calories, 5.4g Fat (0.8g Saturated), 45.5mg Sodium, 9g Carbs, 1.7g Fiber, 4.4g Sugar, 3.1g Protein

Ingredients

• 1/2 cup uncooked truRoots® Organic Sprouted Quinoa
  
• 1/2 cup cocktail peanuts
  
• 1/2 cup pitted dates (about 13)
  
• 1/2 cup Crunchy Peanut Butter
  
• 1/2 tbsp. truRoots® Organic Chia Seeds
  
• 2 tbsps. unsweetened cocoa powder
  
• 5 tsp cinnamon sugar (make cinnamon sugar by combining 4 tsp granulated sugar with 1 tsp ground cinnamon)

Directions

1. Cook quinoa according to package directions. Cool slightly.
   
2. Process peanuts in food processor until coarsely ground. Add dates. Process until finely chopped. Add 2 cups cooked quinoa, peanut butter, chia seeds and cocoa pulsing just until combined.
   
3. Shape into 24 balls. Roll in cinnamon sugar. Place into candy cups or baking cups, if desired. Chill.

Notes

From truRoots

3.1

http://pickyeaterblog.com/peanut-chocolate-chia-quinoa-truffles/

Recipe by: The Picky Eater, pickyeaterblog.com

I recently partnered with truRoots because I absolutely love their mission: they create Certified USDA Organic, Non-GMO Project® Verified and gluten-free sprouted grains and legumes – while maintaining relationships with farmers, providing transparency in their supply chain, and supporting sustainable farming practices. They sent me some of their products to try, and I’ve included them in this recipe!

The BEST Chana Masala Ever!

Ok guys. This recipe might be one of my favorite Indian recipes of all time. I’ve made a lot of versions of Chana Masala in the past, and actually posted a pretty good recipe on my blog a couple years ago, but I never felt like it was the “perfect” Chana Masala.

Until now.

This recipe tastes just like the Chana Masala you’d get in a fantastic Indian restaurant, but the best part is it’s super healthy for you! It doesn’t use any cream or butter, it’s 100% vegan and gluten free. It’s rich, flavorful, with just the right amount of heat and spice. And it’s ridiculously easy to make.

Basically, it doesn’t get much better than this.

The husband absolutely loved it, and Layla ate it up with a big scoop of plain, whole milk organic yogurt! I served it with a cauliflower sabji and some whole wheat tortillas.

Absolute perfection.

Print

The BEST Chana Masala Ever!

Total Time: 60 minutes

Yield: 6 servings

Calories per serving: 234

Fat per serving: 3.1g

Nutritional Info Per Serving: 234 Calories, 3.1g Fat (0.4g Saturated), 738mg Sodium, 43.3g Carbs, 8.5g Fiber, 0g Sugar, 9.5g Protein

Ingredients

• 1 tsp olive oil
  
• 2 medium red onions, diced
  
• 5 cloves garlic, minced
  
• 1 tsp grated fresh ginger
  
• 1 tsp cumin seeds
  
• 2 tsp ground coriander
  
• 2 tsp ground cumin
  
• 1/8 tsp cayenne pepper
  
• 1 teaspoon ground turmeric
  
• 1 tsp smoked paprika
  
• 1 tsp paprika
  
• 1 tsp garam masala
  
• 1 15-ounce can of whole tomatoes with their juices, chopped small
  
• 2/3 cup water
  
• 3 15oz cans chickpeas
  
• 1/2 teaspoon salt

Directions

1. Heat oil in a large pot on high heat.
   
2. Add cumin seeds and as soon as they start popping, add onion, garlic and ginger and sauté over medium-low heat until caramelized, about 5 minutes.
   
3. Add the coriander, cumin powder, cayenne, turmeric, paprika/smoked paprika, and garam masala. Cook for another 30 seconds, then add the tomatoes + juices, scraping up any bits that have stuck to the pan.
   
4. Add the water, chickpeas and salt.
   
5. Bring to a boil, then reduce to simmer and cover. Cook on low for 30 minutes, stirring every 5 minutes or so to make sure the Chana Masala doesn't stick to the bottom of the pot.

Notes

Adapted from SmittenKitchen

3.1

http://pickyeaterblog.com/the-best-chana-masala-ever/

Recipe by: The Picky Eater, pickyeaterblog.com

4 Reasons to Always Choose Organic Dairy

When it comes to buying organic, there are many different ways to prioritize. The Dirty Dozen is a great guide to produce, but there’s more to buying organic than just produce! When it comes to milk and dairy, organic milk is my milk of choice. The reason I choose milk (instead of milk alternatives) is because I don’t have any digestive issues when it comes to milk or lactose, and I like the fact that milk just has one ingredient and the only sugar in it is natural (compared to some of the alternatives out there).

But the most important thing I emphasize when I get questions about milk is the importance of choosing organic dairy/milk whenever you can!

If there’s a place to spend your money and buy organic, dairy is it (along with the dirty dozen, soy, corn and sugar). So why is organic dairy so important? And what does organic mean anyway?

To start: milk can only be USDA certified organic if:

• There are no synthetic fertilizers used on the farm


• Farmers avoid most synthetic pesticides


• Farmers do not use growth hormones or antibiotics


• Farmers never use genetically modified (GMO) crops or feed for their cows

Here are my top 4 reasons for why organic milk is totally worth the money:

1. No artificial growth hormones. On some dairy farms, cows are given artificial hormones to help them to produce more milk. Organic milk is from cows free from growth hormones and antibiotics.

2. No synthetic pesticides. Most synthetic pesticides and herbicides (such as Roundup) are prohibited on the 100% organic feed that cows graze on that produce organic milk. I prefer buying milk where I know that the supply chain only uses organic-approved substances.

3. No GMOs. Cows that produce organic milk only eat 100% organic food, which prohibits GMOs (in the feed/on the farm).

4. Helps support small family farms. 97% of all dairy farms in America, including organic farms, are family-owned. Buying organic helps to show support for a system that keeps family-owned organic farms in business.

So to answer the question: is organic milk worth the money? And should you always buy organic milk? My answer is: Yes!

This post was sponsored by MilkLife.com

Chocolate Mousse with Raspberries

Ok guys — this might be the best treat of 2015: Chocolate Mousse that you can eat for breakfast!

Sounds too good to be true? I thought so too, until I tried this recipe.

This is a creamy, thick and decadent mousse that’s low in sugar and high in fiber and protein – so it can be a guilt-free dessert OR breakfast!

How is that possible?

Well, thanks to this awesome combination of chia seeds, buckwheat groats, and hemp seeds from Nature’s Path, some unsweetened cocoa powder, a dash of honey, some yogurt to thicken it up, and my trusty blender: I was able to create this chocolate mousse in under 20 minutes.

I topped it with some fresh raspberries, but you can top it with any fresh fruit you’d like.

This recipe makes four HUGE servings, so you can use it as a grab & go breakfast (save it in 4 mason jars and you can eat each serving throughout the week), or you can divide it into smaller servings and use it as a dessert for your holiday dinner.

Either way, you won’t believe how easy it is to make and how good it tastes!

Print

Chocolate Mousse with Raspberries

Total Time: 15 minutes

Yield: 4 servings

Calories per serving: 253

Fat per serving: 9.4g

Nutritional Info Per Serving: 253 Calories, 9.4g Fat (2.5g Saturated), 55.6mg Sodium, 30.6g Carbs, 8.2g Fiber, 12.9g Sugar, 15.8g Protein

Ingredients

• 1/2 cup Nature’s Path Qi’a – Original
• 1/4 cup organic unsweetened cocoa powder
• 1 cup 1% organic milk
• 1 tbsp honey (use 2 tbsp honey if you want it to be sweeter)
• 1 cup plain fat free or 2% Greek yogurt (I used the one from Stonyfield
• 20 raspberries

Directions

1. Add Qi’a, cocoa powder, milk and honey to blender; purée until smooth. Chill, stirring occasionally, for 15 minutes or until thick.
2. Fold in yogurt. Divide among 4 serving dishes. Garnish each with fresh raspberries (5 per serving)

Notes

Adapted from Nature'sPath

3.1

http://pickyeaterblog.com/chocolate-mousse-with-raspberries/

Recipe by: The Picky Eater, pickyeaterblog.com

4 Healthy Quinoa Breakfast Recipes

The weather has finally changed (so happy it took this long to get cold this year!) and with these cold weather mornings, I’ve been craving warm and comforting breakfasts.

Normally, I have oatmeal and tea in the morning, which is great, but around this time of year I start to feel like mixing things up a bit. Enter: quinoa! One of my favorite grains that’s packed with protein and fiber, quinoa in the morning will keep you feeling full all the way to lunchtime.

Here are 4 easy recipes to try, where quinoa is the star of your breakfast dishes!

#1 | A Warm and Nutty Quinoa Bowl

The Ingredients:

• 1/4 cup rolled oats
• 1/4 cup dry quinoa
• 1 cup of 1% organic milk
• 1 tbsp chopped nuts (I like walnuts, but any nuts are fine)
• 1 cup of fresh berries
• 1 tbsp ground flax seed
• 1/4 tsp ground cinnamon

The Directions:

Cook the oats and quinoa according to the package directions (usually I do a 1:2 ratio of oats/quinoa:water). Once cooked, add in the milk, nuts, berries and flax. Let sit for a couple minutes until the mixture thickens, then top with ground cinnamon and enjoy!

#2| Apple Quinoa Pancakes

The Ingredients:

• 1/2 cup of apples (boiled and smashed into a paste)
• 2 tbsp of all purpose flour
• 1/2 cup cooked quinoa
• 1 tbsp nuts (chopped) – any nut will work, choose your favorite!
• 1 egg, beaten
• 1 tsp vanilla

The Directions: Mix the vanilla into the egg and beat for a couple of seconds. Add the flour, quinoa, apple mash, and the nuts and mix well. Heat a pan on low, spray the pan with cooking spray. Drop one spoonful of the pancake batter onto the pan, cook until lightly browned on both sides.

#3 | Quinoa Banana Smoothie

The Ingredients:

• 1 large ripe banana
• 1/4 cup cooked quinoa
• 1/8 cup rolled oats (cooked)
• 1 tsp honey
• 1 cup 1% organic milk
• 1 cup fresh strawberries
• 1 tbsp almonds

The Directions: Add all of the ingredients to a blender and blend until smooth. Enjoy!

#4 | Egg and Quinoa Sandwiches

The Ingredients: 

• 3 egg whites, 1 egg yolk, beaten
• 1 cup cooked quinoa
• 1/2 red onion diced
• 2 tomatoes diced
• 1/8 cup Chopped fresh herbs (your choice!)
• Salt & pepper to taste
• 2 slices sprouted wheat bread, toasted

The Directions: Add the quinoa, veggies, half the herbs, salt & pepper to the beaten eggs. Pour into a skillet over low heat (spray the skillet with cooking spray beforehand), and cook omelette style. When the omelette is done, top with fresh herbs and serve between two slices of sprouted wheat bread.

Hope these quick and easy breakfast recipes helps you to add some variety to your holiday breakfasts!

***

This post was sponsored by JCPenney.com

Giveaway: An Olive Oil and Honey Gift Box from The Olive Table!

I can’t believe it’s December already. This year has completely flown by – and soon it will be 2016! Before we head into the new year, I wanted to share one last giveaway from a company I have grown to love: The Olive Table. The Olive Table is a small company based in Woodstock, Vermont, and they import premium quality, single estate, extra virgin olive oils from the owner’s family property in Greece.

The Olive Table produces two extra virgin olive oils from 100% Koroneiki olives: a conventional olive oil, and a certified organic early harvest olive oil. The conventional oil is a light, delicate intensity oil and the early harvest oil is a greener, sharper-tasting oil with a bit more bitterness. Their oils are cold extracted, unfiltered, low in free fatty acids (less than .3%) and high in polyphenols. I served their oils with a cheese plate at a recent holiday party and they were a total hit! So rich in flavor, not watered down like a lot of olive oils you find at the store.

They also offer raw all natural Greek honey; the varieties currently available are Pine, Chestnut and Reiki (Mediterranean Heather). The ‘forest’ honey (Pine and Fir) are lower in sugar and therefore never crystallize, and their flavors are unique and pure. All of their products are naturally flavored and free of any additives or preservatives. I mix 1/2 tsp of their honey into my oatmeal every morning, and it is amazing.

And now one lucky reader has the opportunity to win a gift box from The Olive Table, containing two olive oils (one Private Reserve and one Organic Early Harvest) and two of the Honey varieties!

To Enter: You can enter in one of five ways (each option below counts as a separate entry):

1. Sign up for my free, monthly newsletter (it has healthy recipes and tips – no annoying ads  plus you’ll get a free healthy meal plan when you sign up!)
2. Subscribe to The Picky Eater via RSS or via email
3. Like The Picky Eater on Facebook
4. Follow me on Twitter (@pickyeaterblog)
5. Follow me on Pinterest

Then post a comment here for each option above that you chose. 

This giveaway will be open until Sunday, December 27th at 11:59pm PST. I’ll be selecting the winner at random (via random.org) and will contact them via email. I’ll be announcing the winner in the comments of this post on Monday, December 28th.