I found this awesome recipe for Bran Muffins. The recipe is adapted from Pastries from La Brea Bakery by Nancy Silverton. I found them to be a tad too sweet but nonetheless, they make for a great breakfast.
Bring 2 cups of water and bullion to a boil. Add quinoa and reduce to simmer. Cover pot and cook for 10-12 minutes, or until quinoa has absorbed water. Allow quinoa to cool and transfer to a bowl. Add the rest of the ingredients and toss to combine.
I’ve been a longtime quinoa advocate. Quinoa is incredibly easy to prepare, super healthy, and unbelievably versatile. This past weekend, I decided to experiment with some new recipes, and had quinoa for breakfast, lunch and dinner. For breakfast, I made my girl Martha Stewart’s Quinoa Muffins. I added a quarter cup of walnuts and a quarter cup of toasted flax seeds to my muffins. They came out AWESOME. They’re so delicious and surprisingly really moist. When they’re gone- I WILL make more.
I was in a baking kind of mood this weekend. I came across this Weight Watchers Black Bean Brownie recipe. The recipe calls to use a 9 x 13″ pan- which I didn’t have. I used an 8 x 8″ pan and my brownies ended up being extra thick-hence me referring to them as cake. The 9 x 13″ pan yields 24 brownies at 4 points a brownie. I cut my “cake” into 16 pieces and after some intense calculations, figured that each piece was worth roughly 6 points (for those of us who are watching our figures).
Another amazing summer salad (recipe here). This is an awesome middle eastern salad with grilled veggies and lots of fresh flavors. Can’t wait to make it again.
You MUST try this salad.
Remove husks from corn, wrap in foil and grill, turning occasionally for 20 minutes. When corn is tender remove from BBQ and set aside to cool. Peel and cut avocados in chunks and cut the corn off the cob. Combine corn, avocado and chickpeas with lettuce. Whisk together lemon juice, olive oil, salt and pepper and dress your salad. Enjoy!