FMCC: Quinoa salad, Paleo Fudge, Oatmeal Cups

Woooo! So excited to share these recipes from our last FMCC cook day! We had a full house with 9 Mamas in the kitchen. So awesome! We had a couple new faces (Monika and Marisa). Although Marisa is active on the blog and facebook page, she hadn't made it to a cook day, yet. After the cook day, she texted me -- "I have found my people"! Yup, she said it perfectly -- I love that these mamas "get" me, I love the cooking, I love the laughter, I love the connections I have made with these special women, they are my people! Thank you, Marisa for putting into words, how we all feel about FMCC:)

As always, lots of laughter and we accomplished so much in just a short amount of time with all the helpers in the kitchen. The quinoa salad is a hybrid of various recipes --I love this dressing and of course anything with mango and avocado is a winner in my book. The Paleo Fudge is incredible -- a perfect sweet treat after dinner. Rich chocolate and peanut butter deliciousness. If you like peanut butter cups (and really who doesn't love chocolate and peanut butter?!), you will love these. With all natural ingredients, it's a treat you can feel good about. I have seen the Oatmeal Cups recipe floating around Pinterest for a while and couldn't wait to try it. They are good, but I intend to play around with the recipe to make them a bit more tasty. One of the Fresh Mamas, Holly,  has already made another batch and added more raisins and walnuts to the batter and said that they were better. She likes to have one with her morning smoothie!

THE RECIPES







 
Fresh Mama Quinoa Salad
 
2 cups cooked quinoa (2/3 cup dry quinoa, 1 1/3 water or broth; cook according to package directions)
1 mango, diced
1 avocado, diced
3 tablespoons shallots, minced
1 cup chopped swiss chard or kale
1 handful chopped cilantro
4 tablespoons red wine vinegar
3 tablespoons vegetable oil
juice from one lime
3/4 teaspoon salt
1/2 teaspoon pepper
 
1. Whisk vinegar, oil, lime juice, salt, pepper in bottom of large mixing bowl
2. Add remaining ingredients and stir well.
 
You can eat immediately, but I think it tastes best after sitting for a few hours. Make sure to stir before serving.
 
 

 

 
Paleo Fudge
 
1/2 cup melted coconut oil
1/2 cup cocoa powder
1/2 cup peanut butter
1/4 cup honey
1/2 teaspoon vanilla extract
 
Place all ingredients in food processor or blender and process until smooth. Pour into mini-muffin tins with liners. Place in refrigerator to set. Store in refrigerator or freeze as they are too soft to maintain their shape at room temperature. ENJOY!
 
 
Oatmeal Cups
 
2 eggs
2 cups applesauce, unsweetened
5 cups Old Fashioned rolled oats
1 banana, mashed
2 3/4 cups milk
1 1/2 teaspoon sugar
1 tablespoon cinnamon
3 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon salt
Optional topping: raisins, walnuts, chocolate chips, granola, fresh or frozen fruit
Preheat oven to 350 degrees
Line muffin tins and spray with cooking spray

1. Mix eggs, vanilla, applesauce, banana and sugar together in a large mixing bowl.
2. Add oats, salt, baking powder, and cinnamon to liquid mixture
3. Add milk and stir to combine
4. Pour evenly into muffin tins, top with chocolate chips, coconut flakes, raisins or fruit
5. Bake 30 minutes or until toothpick in center comes out clean.
6. You can eat once cooled, or freeze for up to 3 months.

Recipe from SousChef Secrets

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