Baked Oatmeal Cups


Equipment:
⦁ Mixing bowl
⦁ muffin pan

Ingredients:
⦁ 2 ripe bananas
⦁ 1/4th cup of maple syrup
⦁ 11/2 cups of oat(any) milk
⦁ 1 tsp of vanilla
⦁ 3 cups of rolled oats
⦁ ½ tsp of cinnamon
⦁ 1 tsp of baking powder
⦁ 2 tbsp of chia seeds or finely chopped nuts

Directions: 
Mash two ripe bananas in a large bowl. (or use a can of pumpkin instead)
Then add the wet ingredients:
1/4th cup of maple syrup,
1 ½ cups of milk,
and 1 tsp of vanilla.
Stir then add dry ingredients:
3 cups of rolled oats,
½ tsp of cinnamon,
1tsp of baking powder,
2 tbsp of chia seeds or finely chopped nuts.
Scoop into muffin pan, use toppings of your choice (fresh fruit, chocolate chips, etc.)
bake at 350 degrees for 30 to 35 minutes until light golden brown.
Store in fridge or freezer until ready to eat.

Peanut Butter Banana Bliss Quinoa Bowl

Ingredients:

3/4 cup of cooked Quinoa
1/4 cup milk (any type)  
peanut butter 2 tablespoons
1 sliced banana
chopped walnuts 1/4 cup
2 tablespoons dates
1 tablespoon honey
1/2 teaspoon of Apple pie spice or Cinnamon
1/4 cup of granola if prefered


Directions:

1. Cook the quinoa according to package instructions if not already prepared.
2. Measure out 3/4 cup cooked quinoa and place it in a bowl.
3. Add milk to the warm quinoa and stir until it reaches your desired creamy consistency.
4. Stir in the peanut butter until well combined and smooth.
5. Top the bowl with sliced banana, chopped walnuts, and chopped dates.
6. Drizzle the honey over the top.
7. Sprinkle with apple pie spice or cinnamon.
8. If desired, finish with granola for added crunch.
9. Serve warm and enjoy.

Savory Lemon Chickpea Quinoa Bowl


Ingredients:

3/4 cup of cooked  quinoa
1/2 cup frozen peppers and onions
1/4 cup of chopped kale fresh or frozen
1/2 can Roasted or pan-fried chickpeas
1/2 Sliced avocado or 2 tablespoons of chopped nuts.
 Lemon-tahini sauce (tahini, lemon juice, and water to thin). 

Directions:

1. Cook the quinoa according to package instructions if not already prepared. Measure out 3/4 cup cooked quinoa and place it in a bowl.
2. In a skillet over medium heat, sauté the frozen peppers and onions until heated through and lightly softened.
3. Add the chopped kale to the skillet and cook for 1–2 minutes, until wilted and tender.
4. Roast the chickpeas in the oven for 10 minutes or pan fry.
5. Assemble the bowl by topping the quinoa with the pepper and onion mixture, kale, and chickpeas.
6. Add sliced avocado or sprinkle chopped nuts on top.
7. Drizzle with lemon-tahini sauce (made by whisking tahini, lemon juice, and water until smooth and pourable).
8. Serve warm and enjoy. 

Wholesome Salmon & Sweet Potato Quinoa Bowl


Ingredients:

3/4 cup of cooked  quinoa
1/2 cup of frozen peppers and onions
1/4 cup of frozen chopped spinach
1 small sweet potato peeled and chopped
Pan seared salmon flaked
1/2 lemon
1/4 teaspoon corriander


Directions:

1. Cook the quinoa according to package instructions if not already prepared.

2. Measure out 3/4 cup cooked quinoa and place it in a bowl.
3. Peel and chop the sweet potato. Roast in the oven at 400°F (205°C) for 20–25 minutes, or sauté in a skillet until tender, stirring occasionally.
4. While the sweet potato cooks, heat a skillet over medium heat and sauté the frozen peppers and onions until softened and heated through.
5. Add the frozen chopped spinach to the skillet and cook for 1–2 minutes, until warmed and excess moisture has cooked off.
6. Pan-sear the salmon in a lightly oiled skillet over medium heat until cooked through. Flake into bite-sized pieces.
7. Assemble the bowl by topping the quinoa with sweet potato, the vegetable mixture, and flaked salmon.
8. Squeeze fresh lemon juice over the bowl and sprinkle with coriander.
9. Serve warm and enjoy.

Hearty Chicken Sausage Quinoa Bowl


Ingredients:

3/4 cups of cooked quinoa
1/2 cup of frozen peppers and onions
1/4 cup  spinach fresh or frozen
4 small yellow potatos chopped fresh
1/2 Avocado chopped
2 chicken sausage links sliced

Directions:
1. Cook the quinoa according to package instructions if not already prepared.

2. Measure out 3/4 cup cooked quinoa and place it in a bowl.
3. Chop the yellow potatoes and cook them by roasting at 400°F (205°C) for 20–25 minutes, or sauté in a skillet until fork-tender.

4. While the potatoes cook, heat a skillet over medium heat and cook the sliced chicken sausage until browned and heated through. Remove from skillet and set aside.
5. In the same skillet, sauté the frozen peppers and onions until softened.
6. Add the spinach and cook for 1–2 minutes, until wilted and warmed through.
7. Assemble the bowl by topping the quinoa with potatoes, the vegetable mixture, and chicken sausage.
8. Finish with chopped avocado.
9. Serve warm and enjoy.

Cozy Apple Blueberry Quinoa Bowl

Ingredients:

3/4 cups of cooked quinoa
2 apples chopped and cooked in butter and cinnamon or apple pie spice
1/4 cup fresh blueberries
2 tablespoons of rasins
1/4 cup of greek yogurt
1/4 cup of granola
sprinkle with apple pie spice or cinnamon

Directions:

1. Cook the quinoa according to package instructions if not already prepared.

2. Measure out 3/4 cup cooked quinoa and place it in a bowl.
3. Peel  and chop the apples. In a skillet over medium heat, melt a small amount of butter and cook the apples with cinnamon or apple pie spice until softened and lightly caramelized.
4. Spoon the warm cooked apples over the quinoa.
5. Top with fresh blueberries and raisins.
6. Add the Greek yogurt (or yogurt of choice) for extra protein.
7. Sprinkle granola over the top for added crunch.
8. Finish with a light sprinkle of apple pie spice or cinnamon.
9. Serve warm or chilled enjoy.