MexiQuinoa: Why Quinoa is SO Excellenté!

MexiQuinoa

from 500 Vegan Recipes

So what's so great about Quinoa? (pronounced 'keen-wa')


Well for one thing it's pretty affordable and gluten-free, so it's safe for everyone to eat.  For all the vegans out there or non-meat eaters it's also an amazing source of protein. A ½ cup serving of dry quinoa has approximately 11 grams of protein, when cooked it's low in fat and still high in protein, nearly 9g per cup.  It doesn't end there, it's also loaded with minerals such as magnesium.


Best of all quinoa is as easy to cook as rice, maybe easier! It absorbs any flavour you add to it and it can make for an excellent comfort food alternative to potatoes or starchy bread.

Here's a great summary of quinoa's greatness: 

It provides a rich source of vegetable protein and slow releasing carbohydrates. A relative of spinach and chard, quinoa is the only "grain" considered to be a complete protein source. It contains all eight of the amino acids that are important for our health. This is especially important for vegans, because no other grain possesses the amino acid lysine which is important for the growth of tissue and their repair (source).

Sources:  
Diet Blog
Dietriffic
Quinoa Kitchen

In honour of this amazing grain-like seed I am going to challenge myself to make a new dish using quinoa every night for one week and will share it with you on this blog (September 27 - October 1).

Wish me luck!

Boxer's Diet Week 2 - Breakfast: The Usual Suspects

Breakfast is the one true meal that I eat my most carbs/sugar because A. it's the first meal of the day and a great way to get you energized in the morning and B. You will likely burn off most, if not all, of the calories throughout the day.

My typical breakfast during training includes:

Option 1
1/2 cup of Oatmeal with added flavours or fruit such as blueberry or apple
3 egg whites scrambled (I do it in the microwave so it's completely fat free)
1 Tbsp of medium hot organic Salsa (for the egg whites)

Option 2

3/4 cup of wheat-free cereal like Rice Krispies (or 1 cup of Bran flakes if you are eating wheat)
3/4 cup fat free soy milk
3 egg whites scrambled (I do it in the microwave so it's completely fat free)
1 Tbsp of medium hot organic Salsa (for the egg whites)

The Usual Suspects

Oats or Quick Oats for Oatmeal (Carb/Sugar/Energy)

Free Range Egg Whites (Protein)

Organic Salsa for (Flavour/Salt)

GF Cereal Apple Cinnamon or Rice Krispies (Carb/Sugar/Energy)

I found some fantastic oatmeal recipes on Fat Free Vegan website that I have tried or have yet to try but want to share them with you because I love this website:

Apple Spice Oats (this one I made this morning and is pictured above)

Cherry Pie Oats (Gonna try this one out next!)

What to Eat when Not eating Meat, Dairy or Gluten

I discovered this soup when I was trying to find a more creative way to eat beans ... then I remembered I loved creamy soups but not eating dairy! So I found an alternative that fit my diet and was good for my training too, since I need the high-protein.

Now, it's been argued that this "soup" looks more like a dip, which in all honestly it can be.  It all depends on the ratio of water to beans.  In this version it came out a little thicker then expected but I just heat it up and enjoy it with some gluten-free crackers or chopped red pepper.  Here's the recipe:

Ingredients

- 3 cups of freshly boiled beans (can use any type, red, black, kidney) - I keep the skins on them

- 1 cup of Salsa (your choice form mild, medium to HOT!)

- 1 cup of warm water

Directions

1. Blend the cooked beans in a food processor on high for about 3 minutes, until mostly pureed.

2. Add Salsa, blend agon on high for about 2 minutes.

3. Add water (more or less depending on the consistancy you want) and again on high blend everything until well mixed, about 4-5minutes.

4. Scrap down the sides of the processor with a spatula to make sure no chunks are left behind.

The great thing about this "soup" is that it can be served cold or hot.  I prefer hot.

5. Pour your blended mixture into a stove top medium-sized pot and warm at medium-high heat for about 10-12 minutes.  Try not to let it boil too much as it can burn.

Makes about 5-6 servings.

Enjoy!