Creamy Coconut-Strawberry Quinoa

Breakfast? Sure. Snack? Of course. Lunch? Definitely. This creamy quinoa is perfect for any time of day. Upping the traditional ratio of liquid to quinoa results in a more porridge-like consistency (but still with a bit of texture), and using the Coconutmilk Coffee Creamer adds a hint of sweetness and a bit of decadence.

Creamy Coconut-Strawberry Quinoa 3

Creamy Coconut-Strawberry Quinoa

  • Servings: 1 regular or 2 small servings
  • Print

1 cup finely chopped strawberries
2 tablespoons water
2 tablespoons chia seeds, plus more for serving, if desired
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
1 cup So Delicious Original Coconutmilk Coffee Creamer, plus more for serving
1/2 cup water
1/2 cup quinoa, rinsed and drained
Pinch salt
1/4 cup unsweetened coconut flakes

Preheat the oven to 400 degrees F.

Put the strawberries and water in a small saucepan. Bring to medium-high heat and cook until the strawberries begin to break down, about 5 minutes, mashing any large pieces with a fork. Remove from heat and stir in the chia seeds, vanilla extract, and lemon juice. Let stand to thicken while preparing the quinoa.

Put the Coconutmilk Coffee Creamer, water, quinoa, and salt in a medium saucepan. Bring to a boil, reduce heat to low, and cook, covered, for 18 minutes. Turn off heat and let sit for 5 minutes.

Spread the coconut in a single layer on a baking sheet. Bake for 5 minutes until golden brown, watching carefully so it doesn’t burn.

To serve, spoon the quinoa mixture into one or two bowls. Top with the strawberry mixture, coconut flakes, and additional Coconutmilk Coffee Creamer  and chia seeds as desired. Serve warm.

Creamy Coconut-Strawberry Quinoa 2

(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

PB&J Vegan Protein Smoothie

I love anything PB&J — if you have all of my books, you’ll know that a PB&J-inspired recipe is in each one. In an effort to create a post-run drink that I’d love and make me realize smoothies can be delicious (they’ve never been my favourite… I only have one other smoothie recipe on my site), I set out the following guidelines and am now drinking to success everyday:

  • Not too banana-y
  • Low FODMAP
  • No effort
  • High protein (this clocks in at about 24 grams)
  • No stevia
  • Tastes like a PB&J
  • And, of course, gluten-free and vegan

PB&J Vegan Protein Smoothie

PB&J Vegan Protein Smoothie

5 medium frozen strawberries
1/2 small banana, cut into slices and frozen
1 scoop (21g) natural/unflavored brown rice protein powder (see Notes)
2 tablespoons (10g) peanut powder (see Notes)
1/2 teaspoon psyllium powder (see Notes)
1/2 to 1 cup unsweetened vanilla almond milk
Pinch salt

Put all ingredients in a blender (I use an immersion blender; easier clean up). Blend until smooth.

Notes:

  • For the unsweetened brown rice protein powder, I use this one from Sunwarrior
  • For the peanut powder, I use Jif (this one).
  • You don’t have to include psyllium; this isn’t added for texture or taste, but just for extra soluble fibre

PB&J Vegan Protein Smoothie 2

Crunchy Everything Crackers

These crackers feature both buckwheat flour and flakes, along with chickpeas, flaxseeds, hemp, and teff, delivering a nutritious—and delicious!—snack. This recipe was developed for Cuisine Soleil, a Canadian-based gluten-free and certified organic flour company that produces over 12 flours and a variety of mixes. Here I’m highlighting their porridge, an oat-free mixture that is big on texture and taste.

Crunchy Everything Crackers

Crunchy Everything Crackers

  • Servings: 30 crackers
  • Print

 1/3 cup chickpea flour
1/3 cup buckwheat flour
1/3 cup porridge/Grutze
1 tablespoon ground flaxseeds
1/4 teaspoon fine sea salt, plus more for sprinkling
1 tablespoon extra-virgin olive oil, plus more for brushing
3 to 5 tablespoons water

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Put the chickpea flour, buckwheat flour, porridge, ground flaxseeds, and salt in a medium bowl. Whisk well to combine. Drizzle in the olive oil. Mix well. Slowly add the water, a little at a time, while stirring, just enough to create a soft dough.

Gather the dough in your hands and shape into a disc on the parchment paper. Roll the dough to about 1/8-inch thick. Brush with olive oil. Sprinkle with salt. Use a butter knife to cut into 2-inch squares. Bake for about 15 minutes, then carefully pull apart and flip the squares. Bake for about 5 minutes until firm. They will continue to firm as they cool.

(Disclosure statement: I received monetary compensation and free product from Cuisine Soleil from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)