Zucchini Lasagna

INGREDIENTS:

2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)

1/2 lb lean ground beef (I use 1 lb.) (optional)

1/4 cup onion, chopped

1 (6 ounce) can tomato paste

1 garlic clove, minced 

1 tsp olive oil 

1/2 teaspoon dried oregano

1/2 teaspoon dried basil 

1/4 teaspoon dried thyme 

1/8 teaspoon pepper  

1/2 cup low fat cottage cheese 

1/4 cup fat free ricotta

1/2 cup mozzarella cheese, shredded

DIRECTIONS

1. Cook meat and onions until meat is brown and onions are tender; drain fat. 
2. Mandolin the zucchini and set aside
3. Brown minced garlic in olive oil.  
4. Add tomato paste, oregano, basil, thyme and pepper to the garlic. 
5. Drain the cottage cheese. 
6. Mix the cottage cheese and ricotta cheese. 
7. Arrange the zucchini as you would lasagna pasta in your pan. 
8. Then layer with tomato sauce cheese and more zucchini. 
9. Layer until all ingredients are gone.  
10. Bake for 20 minutes. 
11. Top with mozzarella.  
12. Bake for an additional 10 minutes. 

Quinoa Breakfast Casserole

If you like french toast casserole, you will love this.  Packed with protein this breakfast casserole is simple to make, stress free, nutritious and DELICIOUS!


Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 cup flax seed meal
• 4 eggs, beaten or 1/2 cup egg whites
• 1/3 cup almond milk or favorite dairy free milk
• 1/3 cup maple syrup (optional)
• 3/4 cup raisins
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg 
• dash of salt

Directions

1. Cook quinoa in water. Allow to cool.
2. Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.
3. In a small bowl, whisk together eggs, soy milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk.
4. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.
5. Bake for 20 to 25 minutes until set and golden.
6. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.
7. Cool completely and cut into squares. Serve with a dollop of apple butter.

Yields 9 to 12 servings.

Oh SNAP, Quinoa Ginger Cookies

Ingredients:

• 2 1/2 cups white whole wheat flour
• 1/2 cup quinoa flour
• 1 teaspoon sea salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoons mace blade
• 1 1/2 tablespoons ground ginger
• 1/4 cup coconut butter
• 3/4 cup coconut oil
• 2 cups sucanat
• 2 tablespoons molasses (not blackstrap)
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups whole oats
• 1 cup cooked quinoa
• 3/4 cup wheat germ for rolling

Instructions:

1. Preheat oven to 350.  Line baking sheet with parchment.  Combine flours, baking powder, baking soda, salt and mace blade in a medium bowl, set aside.


2. In the bowl of a stand mixer fitted with the paddle attachment, combine coconut butter, coconut oil and sucanat and mix on low until just blended, about 2 minutes.  Add the eggs one at a time, mixing for about a minute after each addition. Stir in molasses and vanilla.


3. Add flour mixture and mix on low until flour is barely combined. Add oats and one cup of wheat germ mixing until just combined.  Don't be concerned if the dough seems crumbly, it will come together when you form it into balls.


4. Place remaining 3/4 cup wheat germ in shallow bowl.  Form dough into balls about 3 tablespoonsin size and roll in flakes to cover them completely.


5. Place balls in baking sheet about 3 inches apart.  Bake for about 12 - 15 minutes, until
   cookies have spread, cracked and are an even golden brown.  Let cool on baking sheet