Quinoa + Roasted Chickpea Collard Wraps

Let’s eat ALL the vegetables today. Because tomorrow, I’m bringing you something indulgent (but still pretty healthy), and I’m super excited about it! Get excited.

When I saw this recipe for collard wraps, I just knew that I had to recreate it in some way. I omitted and added a few fun things, and these collard wraps turned out great! They are packed with tons of nutrition –> protein, carbs, fiber, antioxidants, and so much more.

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Is it weird that I just recently tried collard wraps for the first time? For shame! I’ve had collard greens in salads and soups, but never as wraps. And I’ve decided that I love them. I’m sure there will be many more variations on the blog some day.

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There are SO MANY textures going in these wraps, just the way I like it. I decided to roast the chickpeas instead of leaving them raw because I wanted a little extra crunch. No one wants mushy wraps. #aintnobodygottimeforthat

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You also have protein-rich quinoa, grated carrots, sweet and crunchy bell peppers, cucumbers and creamy goat cheese. Oh man, so dang good. These wraps are filling, hearty and refreshing all at the same time. I added a little extra zing with some balsamic vinegar just for fun. Because, why not?

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This recipe makes a bunch of smaller sized wraps, so they are perfect for an on-the-go meal, filling lunch, or light dinner. Get to wrappin’, my friends.

 

Quinoa + Roasted Chickpea Collard Wraps

Yield: Makes 10 small wraps

Ingredients

  • 1/2 cup cooked quinoa
  • 1 carrot, grated
  • 1 (15oz) chickpeas, rinsed and drained
  • 1/2 red bell pepper, chopped
  • 1/2 large cucumber, chopped
  • 10 collard leaves, stems removed
  • 2-3 tbsp balsamic vinegar
  • 1/3 cup goat cheese
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • pinch of salt

Instructions

  1. Preheat oven to 400 degrees. Line a baking pan with foil, lay the chickpeas onto the pan. Drizzle the olive oil, season with chili powder, cumin and salt. Toss to coat. Roast for about 30 minutes, until chickpeas are slightly brown and crunchy.
  2. In a saucepan, combine the quinoa with 1 cup of water. Cover and bring to a boil, once boiling, turn heat down to low and let it simmer for 15 minutes. When all of the water is absorbed, fluff with a fork.
  3. In a large bowl, combine the roasted chickpea, quinoa, carrot, bell pepper, goat cheese and cucumber. Stir to combine.
  4. Pour the vinegar over the mixture and toss again, until evenly coated with the vinegar.
  5. Take a collard leaf, lay it out flat, and spoon about 1/2 cup of the quinoa mixture onto the center of the leaf.
  6. Carefully roll the leaf up like a burrito, tucking in the sides and you roll. Stick a toothpick in it to keep it from falling apart.
  7. Repeat with the rest of the collard leaves.
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Carrot Cake Quinoa Breakfast Bake

I think Monday deserves a really great breakfast. It gets us started on the right foot for the week, and it puts in less of a grumpy Monday mood. Am I right?

I thought so.

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Ya’ll know I love to use quinoa in sweeter recipes as much as I do savory – here, here, here. Quinoa is so versatile, you can do pretty much anything you want to it. I love it for breakfast because I know I’m starting my day off with a good amount of complete protein.

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This breakfast bake is really similar to this cinnamon raisin one (which reminds me that I really need to rephotograph that recipe. Yikes), except today I made it taste more like carrot cake. You have most of the traditional flavors of carrot cake, but in a much healthier form because it is made with quinoa. You have the sweetness from the carrots, raisins and maple, and the warmth from the cinnamon. It is hearty without being heavy, which is perfect for breakfast.

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You can slice it up into bar form like I did here, or just use a big spoon to scoop it out. Whatever floats your boat. If you carefully slice it, it will hold together to make bars, just make sure you live your pan with parchment so that you can take the whole thing out to cut it. I learned this the hard way.

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Now, everyone go kick Monday’s butt, and enjoy your carrot cake!

 

Carrot Cake Quinoa Breakfast Bake

Yield: Makes 8 bars

Ingredients

  • 2 large carrots
  • 1/2 cup dry quinoa, rinsed and drained
  • 1/4 cup raisins
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/4 cup real maple syrup
  • pinch of salt

Instructions

  1. In a medium saucepan, combine the quinoa with 1 cup of water. Cover and bring to a boil, once boiling, turn the heat down to low and let it cook for about 15 minutes. When all of the water is absorbed, fluff the quinoa with a fork and transfer it to a bowl. Set the quinoa in the fridge to cool it off faster.
  2. Preheat the oven to 350 degrees. In a large mixing bowl, use a grater to grate the carrots into the bowl. Add the cooled quinoa, raisins, cinnamon, vanilla, syrup and salt. In a small bowl, beat the eggs a bit. Add the eggs to the quinoa mixture and mix until evenly combined.
  3. Line an 8x8 glass pan with parchment paper, and pour the quinoa mixture into the pan. Use a spoon to push the mixture into the corners and smooth out the top. Bake for 45 minutes, until the top is golden brown and cooked all the way through.
  4. Remove from the oven and let cool slightly before serving. To serve, carefully lift the whole thing out of the pan by pulling up on each side of the parchment evenly. Use a sharp knife to carefully cut it into bars.
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Banana Pecan Date Shake

Ya’ll, I made you some pecan pie! Well, not really. But sort of. It’s a protein smoothie that tastes like straight up pecan pie in a glass.

No lie.

banana pecan date shake

I’ve officially deemed this my new favorite smoothie at the moment. I’ve made it almost every day for a week now, it has been replacing my usual favorite green smoothie, which is definitely hard to do. I have seen tons of variations of date shakes all over the internets, most commonly using almonds. So I decided to switch it up a bit and go with pecans instead. You know the ooey gooey sweet center of a pecan pie? Yeah, this shake tastes a little bit like that. It has the amazing sweet caramel-like flavor form the dates, and the earthy pecan texture. I kept it vegan by using almond milk, and added a little extra flavor, sweetness and nutrition with some vanilla protein powder.

banana pecan date shake

This glass is packed with nutrition, vitamins, protein, fiber and deliciousness. It is thick, perfectly sweet, and super filling. It feels like you’re cheating with a decadent dessert milkshake. I’m a trickster, I tell ya.

 

Banana Pecan Date Shake

Yield: Makes 1 large or 2 small smoothies

Ingredients

  • 1 frozen banana
  • 3 medjool dates (pitted)
  • 1/4 cup pecans
  • 3/4-1 cup unsweetened vanilla almond milk
  • 1 serving vanilla protein powder (optional)
  • 1-2 handfuls of ice

Instructions

  1. If the dates are not soft and sticky, soak them in hot water for about 10 minutes.
  2. Once dates are soft, put all of the ingredients into a blender and blend until smooth and creamy.
  3. Pour into glasses and enjoy!
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Thursday Things

It’s been a while since I’ve done a Thursday Things, this is unacceptable. And it just means that I have a ton to talk about. Get ready…

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– I did a little editorial style photoshoot with my friend Josh the other day, and I CAN”T WAIT for you guys to see the pictures. They are going to be a part of the new blog design. And have I mentioned that designing a website is ridiculously hard? I am so not tech savvy (why on earth did I become a blogger?), so this process has been a bit overwhelming and stressful. I don’t know what made me think it was a good idea to do all of this myself. Oy.

– I DIE every time I see Bev’s babies. My baby fever is at an all time high right about now, and the husband is not too pumped about it. Any remedies for that pesky baby fever? Winking smile

– Have you guys ever made a vision board? I’m thinking about making one and hanging it above my desk. I’ve been going in little phases of not feeling inspired or motivated when it comes to certain things. Maybe seeing things that make me happy and feel inspired right in front of my face all day will help.

– I know that it’s technically fall right now, and the temps here in Lubbock have been a bit nicer, but I still feel like it’s not cold enough outside for a pumpkin spice latte. Who’s with me? I’m not alone in this temporary boycott, right?

– Oh oh oh! Tonight is that night that Grey’s is back!! Yes, I still watch that show. And yes, I’m still in love with McDreamy. And no, I will never stop watching it, and will be devastated when the day comes that the show ends. And how cool is it that pretty much the entire night broadcasting on abc is owned by Shondaland. She pretty much rocks.

– I’m sort of a hypocrite because I am boycotting PSLs until it gets colder outside, but I can’t get enough of dark fall nail polishes right now. I know, I’m an oxymoron. Whatever. Kenny call them my gothic nails. Ppfff, what does he know.

– Who else is still jumping around and dancing in your livingroom like a total dork to this song?

- How you eat on Instagram v. real life. Truth.

– I think watermelon is officially not in season anymore. The last two I’ve gotten have not been good at all. This is a sad day.

 

Link love…

You know I love anything coconut curry flavored, so this soup is definitely happening soon.
Give me all the apples and pears.
I NEED these waffles! Especially with that fig compote.
These easy no-bake bars look ah-mazing.
Crock pot stuffed pepper soup. Perfect.
Tiny little chocolate cakes with melty peanut butter inside?!?! Sign me up!
Is this not the cutest apple picking party you ever did see?!
These pine nut, cardamom and chia muffins look so darn cozy and wonderful.
Omelet-dilla. Kylie is a genius, that is all.

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Grain-Free Quinoa Granola

Doesn’t this granola look like the stuff that you put in a bird feeder? Bird seed granola, that’s what I should have called it. Okay, I’m kidding. Please still be my friend, and eat my granola.

Grain-Free Quinoa Granola

I think this granola is my new favorite. I know, every time I come up with a new granola recipe, it always ends up being my favorite. But for realz, this batch was gone within just a few days.

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Grain-Free Quinoa Granola

This granola is perfect for breakfast, or a little afternoon snack. It is very nutrient dense because it is full of super seeds. We have everything from quinoa, pumpkin seeds and flax seeds. It is naturally sweetened with honey, has a subtle coconut flavor, and is made extra crunchy from the almonds. And trust me, if you like crunchy, crispy things, you will LOVE this. I can never seem to get my oat granolas to be quite as crunchy as I’d like them to be, but this one is right on the money. The quinoa is uncooked before roasting, so that is where most of your crunch comes from.

Grain-Free Quinoa Granola

Grain-Free Quinoa Granola

It is filling, crunchy, nutty, sweet and so satisfying. I think my favorite way to enjoy it is to eat it like cereal with a little banana or raisins and almond milk. It was great during the summer months, and now it can easily transition into my fall breakfasts. Throw some chopped apple and raisins on there and you’re good to go!

Grain-Free Quinoa Granola

 

 

Grain-Free Quinoa Granola

Yield: Makes about 3 1/2-4 cups

Ingredients

  • 1 1/2 cups uncooked quinoa
  • 1 cup raw almonds
  • 1 cup raw pumpkin seeds
  • 1/2 cup flax seeds
  • 2 tsp cinnamon
  • 1/4 cup coconut oil, melted
  • 1/3 cup honey
  • small pinch of salt

Instructions

  1. Preheat your oven to 350 degrees.
  2. Using a fine mesh strainer, rinse your quinoa very well with cold water. Let it drain for a few minutes so it is not too wet.
  3. In a large mixing bowl, add the quinoa, pumpkin seeds, almonds, flax and cinnamon and stir to combine.
  4. Pour the honey and coconut oil over the mixture and stir until evenly combined and well coated.
  5. On a large, lined baking sheet, spread the granola mixture out into an even layer.
  6. Bake for 25-30 minutes, it is done when the granola is slightly brown all over.
  7. Remove from the oven and let it cool for at least 10-15 minutes before stirring it. This will give it time to harden a bit.
  8. Once cooled, gently break up the layer of granola with your hands or a wooden spoon. I like to leave it in chunks, but break it up to your desired consistency.

Notes

Adapted from Gimme Some Oven

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16 [Healthier] Gluten-Free Sweet Treats

You guys know how I always like to health-ify my baked goods, desserts and sweet treats in some way. I decided that it would be fun to do a little recipe roundup of some of my favorite recipes from the archives that will satisfy any sweet tooth.

1. [Grain-Free] Almond Coconut Mini Bundt Cakes with Chocolate Glaze

16 [Healthier] Gluten-Free Sweet Treats

2. [Vegan] Peanut Butter Chocolate Chip Cookie Dough Ice Cream

16 [Healthier] Gluten-Free Sweet Treats

3. [Grain-Free] Chocolate Donuts with Peanut Butter Maple Glaze

16 [Healthier] Gluten-Free Sweet Treats

4. Raw [Vegan] Chocolate Mousse Pie

16 [Healthier] Gluten-Free Sweet Treats

5. [3-Ingredient] Banana Nutella Cookies

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6. Chocolate Peanut Butter Chia Pudding

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7. Almond Butter Chocolate Chunk Cookies

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8. Healthy Chocolate Peppermint Bark

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9. [Healthier} Gluten-Free Cinnamon Rolls

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10. Cranberry Coconut Protein Balls

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11. Cranberry Lemon Cookies

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12. [Grain-Free] Cinnamon Banana Bread

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13. Mocha Protein Frappe

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14. Raw Brownie Bites

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15. Raw Coconut Cacao Almond Cookies

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16. Skillet Apple Crisp

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Noodle-less Zucchini Pesto Lasagna

You guys, I took this glorious pesto that I made the other day and smeared it all over some zucchini and made us lasagna.

Noodle-less Zucchini Pesto Lasagna

It. Is. SO. Good. And surprisingly, even husband approved. This recipe is the kind of thing that Kenny likes to call “girl food”. I guess because it’s light, and won’t leave you wanting to take a nap like regular lasagna would. This lasagna is FULL of vegetables, like basically 90% of it is veg. But somehow it is still so comforting, it’s a win win.

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So, let’s talk about all of the crazy substitutions that are going on here. We have zucchini instead of noodles, which means less carbs, more vitamins and good stuff. We have pesto instead of tomato sauce, which of course is just subbing a veg for a veg, but this pesto makes it folks. Seriously. It is stuffed with spinach and parsley, so you are getting a huge amount of green goodness here. Then we layer on some ground turkey for protein, roasted red pepper for a little color and fun, and goat cheese instead of mozzarella. Dairy sensitive friends, I got your back.

Noodle-less Zucchini Pesto Lasagna

I will definitely be making this again, especially since Kenny likes it. The only piece of advice I will give you is to be patient when you cut into it. It will fall apart a little because all of the fillings are not encased by big noodles. But not to fear, just reassemble it a little and stuff it in your pie hole. The deliciousness will make up for it.

Noodle-less Zucchini Pesto Lasagna

 

 

Noodle-less Zucchini Pesto Lasagna

Yield: Serves 6

Ingredients

  • 4 medium sized zucchini (cut in to thin strips, lengthwise)
  • 1 lb lean ground turkey
  • 1 batch of pesto
  • 3/4 cup roasted red peppers (drained and chopped)
  • 5 oz goat cheese
  • pinch of salt and pepper
  • 1 tbsp extra virgin olive oil

Instructions

  1. Preheat the oven to 350 degrees.
  2. Preheat a skillet over medium-high heat, add olive oil and turkey, season with salt and pepper. Stir occasionally, cook for about 5 minutes, until the turkey is slightly brown. Remove from heat and let cool slightly.
  3. In a 9x13 casserole dish, smear about 1/4 cup of the pesto on the bottom of the dish. Lay out one even layer of zucchini strips to cover the bottom.
  4. Then sprinkle about half of the turkey over the zucchini, followed by about half of the red peppers and about 1 oz of goat cheese.
  5. Then keep layering in this order. Pesto, zucchini, turkey, peppers, goat cheese. You will end up with a third layer of zucchini on top.
  6. Smear the rest of the pesto all over the top layer of zucchini, covering everything, then sprinkle the rest of the goat cheese over the top. Cover with foil, and bake for about 35 minutes.
  7. Remove the foil and bake for another 10 minutes to brown the top a little bit.
  8. Remove from the oven and let it sit for 5-10 minutes before cutting it.
  9. Serve and enjoy!
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Spinach + Parsley Pesto

This is such a simple recipe, I almost didn’t dedicate an entire post to it. But, I wanted to because on Friday I am going to bring you an amazing grain-free lasagna recipe using this pesto in place of a tomato sauce. Boom, get excited!

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Of all of the pestos I have made, this is definitely pretty high up on my favorites list. Of course, my all-time favorite will always be made with basil, nothing beats basil. But, this one with spinach and parsley is pretty darn good. I kept it vegan by subbing in some nutritional yeast instead of a regular parmesan, and I really like the subtle cheesy/nutty flavor it gives. I also went with walnuts to change up the classic flavor even more. And let’s face it, pine nuts are flippin’ expensive. #aintnobodygottimeforthat

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All you need is –> spinach, parsley, walnuts, nutritional yeast (optional) and extra virgin olive oil. That’s it! I bet you have all of that in your kitchen right now. You will not regret making your own pesto, it is easy and quick. Homemade > store-bought. Every time.

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I can’t wait for you to see this pesto in the lasagna on Friday! Stay tuned!

 

Spinach + Parsley Pesto

Yield: About 1 1/2 cups

Ingredients

  • 2 cups spinach leaves, lightly packed
  • 1 cup parsley, lightly packed
  • 1/2-3/4 cup walnuts
  • 1-2 tbsp nutritional yeast (optional)
  • 1/2 cup extra virgin olive oil
  • pinch of salt and pepper

Instructions

  1. In a food processor or blender, combine the spinach, parsley, walnuts, yeast, salt and pepper. Pulse a couple of times to break up the leaves.
  2. While the processor is running, slowly stream in the olive oil and let it get to a pesto-like consistency. You can add more oil to thin it out if desired.
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Moroccan Roasted Chickpea Salad

It’s Monday, so let’s start it off with a salad!

Okay, don’t hate me. It’s a salad full of carbs. That’s right, I knew I’d get you back on the salad train.

Moroccan Roasted Chickpea Salad

I saw this chicken salad on Bev’s blog (have you seen her babies?!?! THE ROLLS!!) a while back, and I finally got around to recreating it. I decided to get a little crazy and replace the chicken with chickpeas, and add a couple of extra fun things in there too. I went with sweet potatoes, almonds, spinach, goat cheese and cranberries to accompany my chickpeas.

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The spice mix that goes into the marinade for the chickpeas is basically the bomb. We have cinnamon, paprika, cumin, lemon, honey, soy sauce and olive oil. You could actually eat them just like that in the salad, but I wanted to roast them and get that great crispy crunch. Does ‘crispy crunch’ even make sense? Whatever, you catch my drift.

Moroccan Roasted Chickpea Salad

This salad pretty much has it all –> greens, healthy carbs, protein, sweet, savory, crunchy, creamy, spice-rific. Oy, there I go making up words again.

This is totally husband approved, he actually said that this is “one of the best salads you’ve ever made.” Um, whoa.

 

Moroccan Roasted Chickpea Salad

Yield: Serves 4-6

Ingredients

  • 4-5 cups spinach leaves
  • 1 large sweet potato, chopped into small pieces
  • 3 cups cooked chickpeas
  • 1/2 cup chopped almonds
  • 1/3-1/2 cup dried cranberries
  • ~5 oz goat cheese, crumbled
  • Chickpea Marinade
  • 2 tbsp GF soy sauce
  • 2 tsp honey
  • 2 tsp cinnamon
  • 2 tsp paprika
  • 2 tsp cumin
  • 2-3 tbsp extra virgin olive oil
  • juice of 1/2 lemon
  • pinch of black pepper
  • Lemon Vinaigrette
  • juice of 1/2 lemon
  • 3 tbsp red wine vinegar
  • 1-2 tbsp olive oil
  • small pinch of salt and black pepper

Instructions

  1. Preheat the oven to 400 degrees. Line two baking sheets with parchment or foil.
  2. In a large bowl, combine all of the ingredients for the marinade and whisk until combined. Add the chickpeas to the bowl and toss to combine. Pour the chickpeas onto a baking sheet and let sit for about 10 minutes.
  3. Place the chopped sweet potato on a baking sheet and drizzle with about 1 tbsp of olive oil and season with salt and black pepper. Toss to coat.
  4. Place both baking sheets in the oven and roast for about 30 minutes, until the chickpeas are slightly brown and crispy and the potato is slightly brown and cooked through.
  5. To assemble the salad, place the spinach onto a large serving plate or bowl, layer on the potatoes and chickpeas, then sprinkle the almonds, cranberries and goat cheese over the top.
  6. In a small bowl, whisk together the vinaigrette ingredients and pour over the salad.
  7. Serve and enjoy!
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Fig, Peach + Arugula Salad with Lemon Honey Vinaigrette

I’ve been such a slacker with recipe posts over the last few days. I’m right in the middle of a huge site redesign right now, and apparently I’ve been putting all of my attention and energy towards that. It is way harder than I ever thought, and I have no idea why I thought I could do it all by myself, but I know that I’ll feel so dang accomplished when all of this is finished. I can’t wait for you guys to see the new site!

Fig, Peach and Arugula Salad with Lemon Honey Vinaigrette

I’ve been living on super easy meals like this salad lately. I just make sure to keep the fridge stocked with fruits and veggies so that I’m able to throw together a salad or stir-fry in a flash. I am loving figs right now, and they are only going to be in season for a little while longer, so I’m eating as many as I can. And we all know how obsessed I am with peaches, so why not use them together in a salad.

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And this vinaigrette, I could drink it.

Gross. Please still be my friend.

Fig, Peach + Arugula Salad with Lemon Honey Vinaigrette

It has lemon, honey and just the right amount of red wine vinegar. It is sour, sweet, tart, and does some amazing things for this already delicious salad. Throw some walnuts and goat cheese on there and you’re SET.

Fig, Peach + Arugula Salad with Lemon Honey Vinaigrette

 

 

Fig, Peach + Arugula Salad with Lemon Honey Vinaigrette

Yield: Serves 2

Ingredients

  • 1 large peach, cut into thin wedges
  • 4 fresh figs, quartered
  • 4 cups arugula
  • 1/4 cup goat cheese, crumbled
  • 1/4-1/3 cup walnuts
  • Lemon Honey Vinaigrette
  • juice of 1 lemon
  • 1 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tbsp olive oil
  • small pinch of salt and pepper

Instructions

  1. In a small bowl, whisk together all of the vinaigrette ingredients and set aside.
  2. To assemble the salad, divide the arugula between two bowls, then layer on the peaches and figs onto each salad.
  3. Top with goat cheese, walnuts and vinaigrette.
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