Cranberry-Almond Quinoa Pilaf
Courtesy of Festival Foods Mealtime Mentors: https://www.festfoods.com/blog
½ cup sliced almonds
1 ½ cup quinoa, cooked
½ cup green onions, diced
½ cup dried cranberries
2 tsp. maple syrup
1 Tbsp. olive oil
1 tsp. red wine vinegar
½ tsp. dried thyme
½ tsp. salt
- Pre-heat oven to 300°F. Spread sliced almonds onto a jelly roll pan in a single layer. Toast for 7-8 minutes.
- Meanwhile, add cooked quinoa, green onion and cranberries to a medium bowl; toss to mix.
- In a separate bowl, whisk together maple syrup, olive oil, red wine vinegar, dried thyme and salt. Pour over quinoa mixture and stir to combine.
- Top quinoa with toasted almonds and serve warm.
Yield: 6 Servings
Pumpkin Eggnog French Toast
Courtesy of Julie Andrews The Gourmet RD : http://www.thegourmetrd.com
- 1 (15 oz.) can pumpkin puree
- 4 Tbsp. oil
- 3 large eggs
- ½ cup brown sugar
- 1 cup oat flour (or whole wheat pastry, whole wheat, all-purpose)
- 1 ½ tsp. baking powder
- ¾ tsp. baking soda
- ¾ tsp. coarse salt
- ¾ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground ginger
- Pinch ground cloves
- 1 Tbsp. granulated sugar
- 1 cup egg nog
- 3 large eggs
- 1 ½ tsp. vanilla extract
- Pinch of each ground cinnamon, nutmeg, ginger, cloves
- Butter or cooking spray
- Sugared cranberries* or other berries, for garnish
- Pure maple syrup, for garnish
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together pumpkin puree, oil, eggs and brown sugar until combined.
- In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Add dry ingredients to wet ingredients, slowly, whisking until just combined.
- Pour batter into a greased loaf pan. Sprinkle top with granulated sugar. Bake 55-65 minutes, until toothpick inserted in center comes out almost clean. Once bread is cooled, slice into 10 slices.
- Heat a large skillet, cast iron pan or griddle to medium-high heat. Grease with butter or cooking spray.
- In a medium bowl, whisk together egg nog, eggs, vanilla extract and spices. Dip pumpkin bread slices into the eggnog mixture, then place in the skillet. Allow to cook 2-3 minutes, until browned, then flip and cook an additional 2-3 minutes. Repeat with remaining slices of pumpkin bread. Serve with sugared cranberries, berries and/or maple syrup.
- *Note: To make sugared cranberries, soak 1 cup cranberries in hot water with 4 Tbsp. sugar or sweetener (such as stevia) for 30 minutes. Drain sugar water and toss cranberries with turbinado sugar (sugar in the raw).
Eggs Benedict Breakfast Tacos
Courtesy of Jyll Everman of Gather on Broadway
Hollandaise Blender Sauce:
- 3 egg yolks
- 1 tsp dijon mustard
- 1 Tbs fresh lemon juice
- 1 dash hot sauce Half cup butter, melted and hot
- Salt and pepper to taste
Ingredients for Tacos:
- 8 small flour tortillas
- warm 6 eggs, whisked with 2 Tbsp milk
- 8 strips bacon cooked diced
- Leftover roasted potatoes diced
Directions: In a blender, combine the egg yolks, mustard, juice and hot sauce and blend. Slowly stream in the hot butter, keeping the blender running until thickened. Season with salt and pepper to taste. In a medium non-stick pan, melt a little butter until hot. Add the eggs and scramble. Divide among the flour tortillas, then top with some potatoes and bacon. Drizzle each taco with Hollandaise.
Fruit Filled Fall Treats
Courtesy of Festival's Mealtime Mentors: https://www.festfoods.com/blog/four-spook-tacular-fruit-filled-fall-treats
Festival Mealtime Mentor: Jenni Dreyer, RDN, CD
Halloween is right around the corner, so it's a perfect time to talk about fun fall treats for kids and adults alike. Made with naturally nutritious and delicious fruits, these spook-tacular treats are a great way to celebrate the season without all of the added sugar. These treats look fancy, but they're super quick and easy, as you will soon find out!
Recipes and Directions:
Peel clementines and remove as much white pith as possible. Cut small celery stalks so that they are slightly taller than each clementine. Insert a celery stalk into the center of each clementine and top with a celery leaf. Enjoy!
Date Bar Spiders
Divide a Larabar into two halves. Roll each half into a ball. Break mini pretzel sticks (or gluten free pretzel sticks for gluten free) in half. To form the “legs”, stick four pretzel halves into either side of each date ball. Gently press chocolate chips onto the top of each date ball to form “eyes”. Repeat as needed.
Using an apple slicer, slice an apple and remove the core. Spread peanut butter (or other favorite nut/seed butter) onto one side of each apple slice. Top half of the apple slices with three mini marshmallows (or a large marshmallow cut into little pieces). Complete each smile, by topping the marshmallow with a second apple slice spread with nut butter.
In a pitcher, combine 1 (16 oz.) bottle POM Wonderful 100% Pomegranate Juice with 1 can cran-raspberry sparkling water. Stir to mix. Pour into glasses and add optional gummy worms (or other gummy creatures).
Courtesy of Festival's Mealtime Mentor: Emily Schwartz, MS, RDN, CD
Recipe: Mini Taco Cups
- 1 (20 oz.) package ground turkey
- 1 package taco seasoning
- 10 (9 oz.) clear plastic cups
- Shredded lettuce
- Shredded cheese
- Pico de Gallo or jarred salsa
- Nonfat plain Greek yogurt
- Cherry tomatoes, chopped
- Green onions, chopped
- Black olives, sliced
- Jalapenos, sliced
- Tortilla chips, for serving
1. Cook ground turkey in a large skillet over medium high heat. Add taco seasoning according to package instructions.
2. Divide taco meat mixture evenly into cups. Layer with your favorite toppings and enjoy!
Yield: 10 cups