Blogger Day #3- Breakfast bars and Quinoa

Did you all have a nice Sunday? Mine was wonderful and VERY lazy. Josh and I slept in and then ran out to get coffee and load my car up with gas for the week. Today was gorgeous down here, it was about 81 degrees and sunny- a very nice change from the pouring rain!! I walked to the gym this afternoon and took body pump. Other than body pump, I pretty much cooked and relaxed the rest of the day! My first recipe today came from Jenn at Eating Bender. Jenn makes great quick recipes. She also posts a lot of interesting health/food related information. I am sure that she will become a famous health writer some day! Any who, I made her fabulous and light Banana Oat Bars. The only changes I made to her recipe were to add some walnuts and I used regular milk and 1 tsp vanilla instead of vanilla almond milk. Great recipe Jenn!

Ingredients:
1 cup whole wheat flour
1/2 cup dry oats
2 tbsp. Promise light
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Cinnamon to taste
2 ripe mashed banana
1 tbsp. light brown sugar
1/4 cup unsweetened vanilla almond milk

Directions:
Preheat the oven to 400*. Mix first seven ingredients together in a large bowl. Mix banana and brown sugar together in a separate bowl. Alternate adding banana mixture and almond milk to dry ingredients. Mix until moist. Spread on a cookie sheet covered with pam (or a cooking mat). Bake for 10 minutes or until the bottom is slightly brown.


After Body Pump tonight, I was ready for dinner! I made up some chicken and an incredible dish from Esi at Dishing Up Delights. Esi's recipes always look like they should be featured in a magazine. She uses a lot of different and fun ingredients. Tonight, I made her Warm Quinoa salad with Roasted Butternut Squash. The only change I made here was to add in some peas. This recipe is incredible! Great job Esi!!

Ingredients:
1 small butternut squash, peeled, seeded and cut into cubes
Extra-virgin olive oil
Kosher salt
Freshly ground pepper
1/2 cup quinoa, rinsed
1 cup water
2 teaspoons fresh sage minced
2 cloves garlic minced
1/2 orange, juiced
Cumin, to taste

Directions:

Preheat the oven to 400 degrees.Mix the squash with a small amount of olive oil and season with salt and pepper. Toss to combine and spread onto a foil covered baking sheet. Bake for about 15 minutes, turn and bake for an additional 15 minutes until tender.

Set aside to cool.In a small saucepan, bring 1 cup lightly salted water and 1/2 cup quinoa to a boil. Reduce to a simmer, cover and cook until the liquid is absorbed, about 12-15 minutes (or cook according to package).

In a separate saute pan heat a small amount of olive oil over medium heat. Add the garlic and sage and cook for 1 to 2 minutes until the garlic is soft, but not browned. Add the orange juice, cumin, and season with salt and pepper.

Toss the orange juice mixture with the quinoa. Add the butternut squash and toss to combine. Serve warm, garnished with sage leaves if desired.

I also made some Suite Apple Pie Granola tonight. As I've said before, this is truly a staple in my house!

How was your weekend? Tell me alllll about it ;)