I like quick and easy foods- I don’t make a lot of desserts for my kids and I usually over think any sweet things I DO make them… I try so hard not to use unhealthy ingredients that I just end up … not making anything.
I’ve been wanting to make a recipe with Bob’s Red Mill Museli that my kids would eat. Granted, I could have bought all the ingredients separately but I’m going to just say out loud how I don’t really have time to measure some days… So, this recipe is quick, delicious and kid approved. Plus, it has the *appearance* (and reality!) of health so it’s a popular dessert to bring to health conscious groups of friends!
So, here it is- these are delicious and you can fool yourself into believing that they are healthy too.
“Trail Mix” No Bake Cookies
-2 cups Bob’s Red Mill Museli (gluten free mix of rolled oats, brown rice crisps, raisins, dried apples and cranberries, sunflower seeds, almonds, roasted soy beans, pumpkin seeds and coconut flakes)
-1 cup Bob’s Mill Rolled Oats
-1/8 cup toasted Pumpkin seeds (not really necessary- I just added them for some extra crunch)
-1/2 cup Raisins
-1 stick of butter
1/2 cup Silk Soy or Almond milk
-1 cup peanut butter or sunbutter
-2 cups of sugar
-2 tsp vanilla
In a saucepan, melt the butter, milk and sugar together. Keep on a low boil for 1 minute then take off heat and stir in the vanilla, peanut butter and remaining ingredients. Let the pan sit for about 5-10 minutes before dropping a spoon full of the mixture on foil or wax paper. Let them sit for about 45 minutes before storing.
I love quinoa- it is amazing. The cool thing about quinoa is that it’s like oatmeal. You can make it with sugar; raisins & milk or cook it like rice and put in in a salad… or you can be like me and make a sort of quinoa pilaf. Pilaf meaning a grain cooked in a broth or seasoning. This is my favorite way to cook it because it re-heats so well and is actually pretty good cold.
I like to use at least 3 different greens for this meal. My favorites are broccoli, spinach and kale because they are so high in nutrients! (kale can be bitter sometimes so don’t use a whole lot if you don’t like the taste)
Green Quinoa Pilaf
2 cups quinoa
6 cups broth (I use bouillon cubes from a health food store that are vegan and organic- it makes it SO MUCH EASIER TO SEASON and honestly I don’t always have the time to sit around and season to taste…)
In a pot or large skillet, bring the quinoa and water to a boil and add the cubes. Cover, reduce heat and simmer for the directed amount of time. During the last minute or so, dump in all the veggies, stir well. Cook long enough for the veggies to get a little soft, yet as little as possible so you have the benefits of raw vegetables. I mince the veggie a lot so I only have to cook for about a minute. And you are done.