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Granola and Flax Crusted Pecans

27 Jan


Happy New Year!

Better late than never, right?

Maybe that will be the new name of this blog: Healthy Recipes, Better Late Than Never.

I have found myself using the term with a lot of free will these days. The whole work/get-a-life balance mixed with the occassional curve ball has left me appologizing for being tardy or absent more frequently than I’d like to admit. Most of the time when I feel like I am spread very thin in life I get a hankering to push my physical limits. Not sure of the psychology there, but let’s all agree that it’s not worth checking into a mental health clinic. Yet.

Last Saturday with the wheels in my head spinning,  I had a deep longing to get outside for some serious solitude; plug in my headphones, and run. My spirit of adventure and I decided on a trail run at Mount Tamalpais, one that I have never done before.


Running the trails, amongst the giant redwoods and lush greenery was pretty inspiring. The fact that I never tripped and managed to make it out of the 7 miles or so unharmed was a feat for me. As I am typically pretty klutzy. Pretty klutzy meaning very.


When I made it to the top of the Steep Ravine I stopped for a snack…. you see where I’m going with this? Granola and Flax Crusted Pecans! And water, so much water.

These pecans are the perfect quick snack, full of protein and quick carbohydrates. The cinnamon and sugar touch is one of my favorite flavor profiles ever, so I am biased in saying that I think they are the perfect treat.

Why you should eat this?

Pecans are full of good, heart healthy fats and fiber. Helping to decrease the overall LDL (bad cholesterol) and promote HDL (good cholesterol). If you are running, hiking, or doing any kind of moderate excercise, pecans are a great anti-inflamatory snack to help speed up muscle repair.  If you are not into physical activivty then just eat these because they are delicious and won’t kill you.

Granola and Flax Crusted Pecans

Adapted from Smitten Kitchen 

3/4 cup rolled oats
1/4 cup shredded or flaked unsweetened coconut
2 tablespoons ground flax
1/4 cup dark or light brown sugar (will try maple syrup another time)
1/2 teaspoon ground cinnamon
Few pinches sea salt
1 large egg white
2 teaspoons water
2 cups pecans

Preheat oven to 300 degrees. Line a baking sheet with parchment paper.


In a food processor, pulse oats, coconut, ground flax (also added a few slivered almonds), sugar, cinnamon and salt.


Make sure that you do not totally process this mixture, you want some whole oats left for texture. You don’t want to make this a powder or flour texture.


In a large bowl, beat the egg white and water until frothy.


Add pecans to the bowl and coat them very well. VERY WELL. Stir the nuts around in the egg white mixture for a few good turns to ensure that every pecan gets a good amount of moisture, this is how the oat mixture will stick to the pecans and that is the point here guys.

Pour oat mixture into bowl with egg mixture and fold very gently. You will have more oat mixture than pecans, but that is all part of the deliciousness.


Spread all of the mixture onto the prepared baking sheet in a single layer.

Bake for 20 minutes. Move the pecans around once with a spatula to ensure an even browning for all pecans involved.


Allow nuts to fully cool. Then break up clusters and store in a tighly sealed container until ready to eat. Or whatever, just eat them straight off of the pan.

Trust me, so good.



Quinoa and Black Bean Veggie Burgers

11 Feb
Black bean and quinoa patty with avocado and cilantro.

Black bean and quinoa patty with avocado and cilantro.

I recently stabbed myself in the hand. Like, a good one. Needed a few stitches and an update on a few vaccinations. My left pinky still does not open all the way.

I won’t get into the story, just know that every day that I do not set myself on fire or slice off a finger is a good day in the kitchen for me. Why am I even telling you about this then? Because I had to delay my Bikram yoga practice. I wasn’t going to take an open wound into a room full of other peoples sweat (read: germ) particles floating thru the almost non-existent air. And no, I did not stab myself in the hand to get out of Bikram yoga (or did I)?

So I went after my run miles with gusto, because I don’t need hands for that.  I’m back to starving all of the time. How does one person cook all day and not find time to sit down for a meal? I am quit the specimen.

The view during my runs. No problem.

The view during my runs. No problem.

These here veggie burgers/patties are so stinking good. I think I ate an entire batch in less than 24 hours. The pain in my arm from all the shots makes the timeline fuzzy…

Anyhow, they are savory and delicious. They are incredible with a big dollop of guacamole, or a few slices of avocado and tomato. You can eat them on top of a salad, sandwiched between a bun like a burger, maybe wrapped in a leaf of romaine: protein style. Even straight out of the pan and over the sink. Did that. One handed.

They also happen to be highly portable. These patties make a great snack or lunch or dinner. You can make a big batch and freeze them, so that you have something  healthy in times of need. I’m totally going to toot my own horn here and say that these are better than any frozen veggie burger I have ever tried. I’ve tried a few.

Why you should eat this? 

Quinoa: learn it, love it. A seed that cooks like a grain, Quinoa is a true superfood (and I hate that term). Quinoa is highly regarded for its protein content, which is about 14% by weight. It is a complete protein making it ideal for those who eat a vegetable based diet (or people who should eat more Quinoa). Its full of fiber, high in magnesium, potassium, and calcium.  For Pete’s sake: whole South American civilizations subsisted off of Quinoa as their main source of nutrition for centuries!

Quinoa cooks at the same 1:2 ratio as rice, but this bionic seed cooks faster. That alone should get you to swap out your brown rice habit for a quinoa one.

Quinoa and Black Bean Veggie Burgers (Servings: 8-10 patties)

  • 1 ½ cups cooked quinoa
  • 1 small onion, finely chopped
  • 6 oil-packed sun-dried tomatoes, drained and finely chopped
  • 1 ½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
  • 2 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Preheat oven to 350°F

Diced onion and sun-dried tomato.

Diced onion and sun-dried tomato.

Saute onions and sun-dried tomatoes. (The oil from the tomatoes should be enough to saute the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in ¾ of the black beans, garlic, cumin, salt and pepper. Simmer for a few minutes. Make sure that the onions get a little brown on them. You want that depth of flavor. Believe it.


Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth.


Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining black beans. If the mix is dry, add a little water. If it is too watery add more Quinoa. The consistency should ‘hold up’ in the shape of a burger.

Season with salt and pepper, if needed and cool.

Beauties ready to go.

Beauties ready to go.

Shape bean mixture into 8-10 patties, depending on how big or small you’d like them. In order for there to be consistency you can use either a 1/4 or 1/2 cup dry measure to scoop the mix out of the bowl. Place on a baking sheet lined with parchment.

Bake 20 minutes, or until patties are crisp on top. Flip patties, and bake 10 minutes more, or until both sides are nice and brown.

Serve how you’d like and enjoy!

I will get back to Bikram once my hand heals. I will finish out the package that I bought and get back to you guys about it. Promise.

Trust me. So good,


Blueberry and Lemon Muffins. Paleo Style.

17 Jan



This blog and myself have not gone Paleo. Though, that would be a good excuse for my absence. Something like: ‘I hate everything and everyone. You can all just piss off. I am so miserable that I have to give up grains and beans that I might die and this blog is just not worth it anymore’! Now THAT would be an excuse.

Instead, same old – same old. Your girl is busy.

Don’t get me wrong here. I respect those who have made a commitment to a Paleo diet. I know someone who had terrible arthritis and has been Paleo for more than a year now, her symptoms are all but gone. There is no doubt that some people have allergies to food and have no idea that their health problems may be affected by what they are eating. It is certainly worth it to give an exclusion diet a shot if you feel like your health might be affected by an allergy.

With that in mind, I asked for this book for Christmas. See what the fuss was all about.


I had picked it up once before and thought that the basic nutrition principles were great, something that I would enjoy reading. Really concise and easy to follow. The recipes were also right along my lines of healthy and holistic eating. I do really enjoy the book and will have my way with adapting the recipes to my liking. Not that they need much, they are pretty great.

OK: the goods. These muffins caught my attention in that they would be a low-glycemic-protein-packed-snack-on-the-go type of treat. You know how I roll, this is my thing.

Why you should eat this? 

It’s cold/flu season! What you need now is antioxidants. Blueberries are full of antioxidants and these muffins are not shy of blueberry goodness. In fact, I feel as if the ingredients in this muffin that are not blueberries, are just there to showcase how much blueberry goodness there is in these muffins. Added bonus that the muffins are hearty in egg which makes them packed with protein and gluten-free which makes them low glycemic. Perfect snack to make you feel full until the next meal.

Rejoice in these muffins, guys. They are healthy and delicious.

Blueberry Lemon Muffins

Source: Diane Sanfillipo (Servings: 12)

  • 6 eggs
  • ½ cup butter or coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • ¼ cup grade B maple syrup
  • 1 lemon, juice and zest
  • ½ cup coconut flour (I feel like you can use Almond flour or Oat flour if your not going Paleo here)
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 1 cup fresh blueberries

Preheat oven to 350 degrees.

Whisk together the eggs, butter or coconut oil, vanilla, maple syrup, and lemon juice/zest.


Fold in the blueberries.


Add mix to lined muffin pan and bake for 30-35 minutes.


They won’t rise very much, so keep an eye on how brown they get.

Eat warm with a slather of butter or just as they are.

Trust me. So good.


Gluten-Free Almond Sponge Cake

13 Jul

Raise your hand if you love strawberry shortcake. The dessert, not the cartoon.

Oh, you too?

Well, I am deeply devoted. The perfect summer time dessert. Yeah, yeah, yeah, ice cream is good, but you can have that ANY time of year and don’t even say frozen yogurt to me.

Here is my take on the perennial favorite: a gluten-free almond sponge cake, fresh strawberries, and a simple, sweet whipped cream. My goodness.

I made this for friends to enjoy on the 4th of July. Boy, did they ever. OK, I may or may not have also made bourbon and coke floats too…. which may or may not have impaired their judgement. But seriously, as a Chef, if you are NOT trying to impair the judgement of your diners with alcohol:  you’re not doing it right.

Float in question. Bourbon+Coke+Vanilla Ice Cream = happy guests.

Happy Birthday America.

Here I am on the holiday+the BBQ that I was invited to = reason for bourbon and coke floats.

Why you should eat this? 

Back to the headline: GLUTEN-FREE ALMOND SPONGE CAKE. ANNNNDDD it’s sugar free.

For just a second, forget about that float up there and imagine this guilt-free cake, with fresh in-season strawberries and a maybe the cashew cream  we discussed a few weeks ago. Super healthy, over-top-goodness.

The cake stands up with the help of almond flour (you will be making your own). Almonds being the sweethearts that they are nutrient dense, full of fiber, good fats, rich in vitamin E, potassium, and manganese. Almonds are essential for a healthy heart, protecting against heart disease with monounsaturated fats. They have been proven to lower LDL cholesterol and protect against diabetes.

I know, what are we waiting for!!

Gluten-Free Almond Sponge Cake 

  • 4 Eggs, Seperated
  • 1 ½ Cups Whole Almonds (will need 2 Cups ground)
  • ¼ Cup Honey
  • 1 Tbsp. Vanilla extract
  • 1 tsp. Baking powder
  • ½ tsp. Salt

Preheat oven to 350 degrees

Oil and parchment a 9” cake or springform pan.

Separate the eggs. Add yolks to one bowl.

and whites to another.

Grind the almonds in a food processor until finely ground. Careful not to grind too much or you will end up with almond butter, which wouldn’t be terrible, but it won’t make a cake. AND that is what we are here for, cake.

Add to the bowl with egg yolks and the rest of the cake ingredients and whisk together.

Whip the egg whites with a whisk or mixer until peaks form.

With a spatula, gently (I SAID GENTLY) fold the egg whites into the almond mixture until well-combined.

This is well combined, you can do it. GENTLY.

Pour into the prepared pan and put into the oven. IF, you are the type of person who likes to do jumping jacks while a cake bakes… this is not the time. This cake’s height and airiness are dependent on those egg whites staying nice and fluffy. If you slam the oven door, check on the cake too much, or do jumping jacks in the kitchen while this cake bakes… you will have a flat cake. You do not want a flat cake.

Step away from the oven

Bake for 25-30 minutes, checking at 25 minutes with a toothpick.

As for the strawberries: I cut up fresh ones into quarters and sprinkle VERY lightly with powdered sugar. Let these sit in the fridge for an hour or so, to let the strawberries’ natural juices release and mix with the sugar.

Whipped topping? You know what to do here. Make your own.

Trust me, so good.


Gluten-Free Strawberry and Rhubarb Crumble

12 Jun

Let’s get seasonal. It is officially late spring/summer and the markets are starting to fill up with strawberries, cherries, rhubarb, and many other berries and stone fruits.

It’s time we all get serious about pie. Or fruit desserts. I know what your thinking: “all this sunshine, I want to wear something sleeveless, no pie for me please”.  Fine, I have your compromise. Relatively guilt-free fruit crumble that happens to be gluten-free!

You’re welcome.

Look out sunshine, here we come!

This here strawberry and rhubarb crumble is protein packed, gluten-free, full of anti oxidants…. (whispers) some sugar and butter. What? I suspect (with certainty)  that you can substitute out the butter for coconut oil and make this vegan. I then presume you can also decrease the amount of sugar (lets say by half)  in the crumble part of the recipe as coconut oil is naturally pretty sweet. Why didn’t I do this, in this here recipe? Forgive me, this was a spur of the moment deal that I threw together, then loved it and was eager to share it with you. I will in the future (VERY near future) try out the alternate crumble with all of the beautiful cherries that are at the market lately, how about that? For now, make this – it’s really stinking good.

Why you should eat this? 

Strawberries. First thing, first: go organic here. I won’t go into the politics, but if you want to make a difference in the world, buy organic strawberries. (The pesticides used to grow non-organic strawberries, have been found to be toxic to not just those that eat them, but the workers who pick them). There.

Strawberries have a unique combination of antioxidants and anti-inflammatory nutrients, so the benefits to improve cardiovascular health, lower blood sugar, and the prevention of cancer have all been proven many times over. PLUS, there are walnuts in this crumble, if you’ve been paying attention (last weeks post), you know that those healthy fats are also very nutritious.

Strawberries and rhubarb also have a pretty quick season, so make this while you can. If you can find either of these in the winter months, you are not paying any attention to my first request up there…. don’t disappoint me.

This is rhubarb. Looks like red celery and has a tart taste. Pairs oh so perfectly with sweet strawberries.

Gluten-Free Strawberry and Rhubarb Crumble (Servings: 6-8)

  • ¾ cup oat flour (Can also use AP flour)
  • cup  walnuts, lightly toasted
  • ½ cup rolled oats
  • ½ cup natural cane sugar
  • ½ teaspoon fine grain sea salt
  • teaspoon freshly ground black pepper
  • cup unsalted butter, melted
  • 1 tablespoon cornstarch
  • ½ cup natural cane sugar
  • ½ lb.  hulled strawberries, cut into quarters
  • 12 ounces trimmed rhubarb, sliced into 1/2-inch pieces
  • 2 teaspoons of lemon zest
  • ¼ cup port wine (OR red wine, optional)

Preheat the oven to 375 degrees.

Butter (or coconut oil) a 9×9 glass baking dish.

Lightly toast the walnuts, this adds a warm depth of flavor. They will get further toasted when all is cooked together, but lets keep the details simple, shall we?

Chop them into smaller pieces.

Combine the oat flour, walnuts, rolled oats, sugar, salt, and pepper (YES, black pepper) together in a bowl.

Use a fork to stir in the butter (or coconut oil).

Squeeze into a few patties, wrap in plastic,  then place in the freezer to chill at least ten minutes.

Meanwhile, make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries, rhubarb, lemon zest, and toss until evenly coated.

Wait three minutes, add the port and toss again.

Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling. Get it? CRUMBLE. Make sure that you have some small pieces and some large pieces. Do it.

Bake for 35 – 40 minutes, or until the topping is deeply golden and the fruit juices are bubbly.

You’ll want to let things cool a bit before serving, 20 – 30 minutes. Serve warm with a scoop of whatever vanilla ice cream that you are into. This should come natural, like putting chips in your sandwich.

Then get out and enjoy some sun.

Trust me, so good!


Gluten Free Walnut and Flax Cookies

31 May

I cut my finger.  A bad one. I guess that I was due. Considering I haven’t cut or burned myself in a long time. As a professional cook, these are our work hazards: cuts, scrapes, burns, jalepeno juice squirts in the eyeball… far from glamourous. I actually had to see a Doctor for this one. I knew that he couldn’t put it back together since I lopped the top of my finger off, but I needed the good Doctor to stop the bleeding, which he did. Right after he gave me a hard time for continuing to work all day with my hand in a bloody latex glove. SO GLAMOUROUS!

Doctor gave strict orders to stay out of the kitchen for a few days in order to keep the wound and bandages dry.

“Pretty certain I can do anything with one hand”. – Overly optimistic Nichole

I took 24 hours off.

Got to celebrate the 75th anniversary of the Golden Gate bridge, by hanging out with friends on the bay and eating food that I did not cook. Watched the firework spectacular. Stunning, though my heavily bandaged finger did not fit into my gloves, so my hand was freezing! Yep, I wore one glove on my right hand, like Michael Jackson.

Here is the crowd at East Beach waiting for the sun to set and fireworks to start.

The next day I was back at it (No worries, Doctor knows nothing about this blog). Cooking in my home kitchen and making things that I felt would make my finger feel better. It’s ANOTHER therapeutic recipe!

Cookies, because the coconut milk ice cream was a disaster … will need to fine tune that one and get back to you guys about it. These cookies on the other hand are solid. A friend gave out this recipe as part of a presentation on aging. She handed out copies of the recipe and I have held on to it for years, like that scary troll thing from Lord of the Rings… my precious.

I have actually made them so many times, that I know the ratios by heart and I have had my way with adapting it many ties over. Add raisins or dried cranberries or dried cherries, no dark chocolate, MORE dark chocolate. You get it. It’s a versatile cookie. Have I mentioned how healthy they are? Because that is the reason we’re here in the first place.

My finger. It hurts. Naturally I needed cookies to make it feel better. It’s a a super bonus that these cookies happen to be delicious and healthy. Which will ultimately help to heal my finger, which will get me back into the kitchen faster. Perfect sense.

Why you should eat this? 

First off: these have no gluten, and depending on the kind of chocolate you use, no dairy or sugar. (I choose, DARK chocolate, 70%) Gluten, dairy, sugar are acidic in the body. So the less of these you eat, the better you will feel. Simple.

Need more? OK, Walnuts make up the texture and most of the moisture in this cookie because of their fat content. Walnuts are one of the best plant sources of protein. Rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E.  Nuts in general are also high in plant sterols and fat – mostly monounsaturated and polyunsaturated fats (Omega 3’s, in particular, alpha-linolenic acid ALA) that have been shown to lower LDL cholesterol.

With all these healthy fats and minerals, my body will have a much easier time regenerating the top of my finger, I really need that to grow back.

Gluten & Dairy Free Walnut Cookies (Yield: 48)

Adapted by Elise Dubois, Via Susan Steele

  • 2 ½ c. Raw Walnuts
  • ⅔ c. Gluten Free Flour, I have used Brown rice flour & Oat Flour both worked very well
  • ⅓ c. Ground Flax
  • ⅔ c. Maple Syrup
  • ⅓ c. Dark Chocolate
  • 2 tsp Vanilla extract
  • 1 tsp Salt

Preheat the oven to 350 degrees.

Line a sheet tray with parchment paper.


First up: make your own flax meal.

I keep flax seeds in the freezer, they have volatile oils (Omega 3’s) that will go rancid if not kept properly. Those volatile oils, they are the most effective when they are ground fresh, the bags of flax meal at your market, who knows how long they have been sitting there?

I take the whole seeds and throw them in my coffee grinder, give them a whirl and just like that, fresh ground flax meal.

You did get that coffee grinder, right?

Now take all of the dry ingredients and throw them in a food processor. Add Vanilla.

Then drizzle in your maple syrup. The dough will get really sticky here and the blade of your processor may or may not mix it very well. You can step in and mix by hand from here if needed.

Chef tip: If you like to make cookies (or meatballs), get yourself a mini ice cream scoop to create even portions.

These cookies do not spread, so after I scoop them out, I pressed down with a fork shape them into rounds.

So they now look like this.

Bake for 15 minutes.

These cookies won’t brown too much on top, they’ll get brown on the bottom. I think 15 minutes is a good amount of time for them to cook. You really would rather these cookies be under cooked than over. Under cooked will leave some moisture and days later they will still be edible. Over cook them and you might break a tooth.

Let cool, and enjoy! WITH NO GUILT!

So good, trust me.





Mostly Muesli

7 Mar

Last year when I was eating my way though Italy,  there were times when I became desperate for something that resembled fiber. In a country full of pasta, rich meats, pasta, overly braised greens, pasta, and bread…. there it was, my morning solace: muesli. I loved to say that breakfast in Europe is mostly muesli (tongue twister).

Don’t call it granola.

Europeans will not know what you are talking about and then you will really have NO fiber. You’ll have to go chew on a cardboard box, believe me, I considered it. Fast forward to now and I rarely say granola anymore, it makes me sound worldly and well traveled. Honestly there is not a big difference in the two. I find that store bought granola tends to be more crunchy than store bought muesli. Muesli as an American adaption is more of a cereal and granola a more snack-on-the-go or yogurt topping.

This recipe really allows for all of those purposes. I make a big batch and keep it stored in an air tight container. I eat it with fresh fruit and almond milk like cereal. I also have it over yogurt, and keep it in a baggie for on-the-go-snacking. Its a really versatile recipe. This version is an ode to my Hawaiian roots. Lots of honey toasted coconut and dried pineapple. I sometimes go with raisins and cinnamon. Maybe even cranberries and yogurt (or white chocolate) chips. Let your imagination run wild, when you find a variation that you love, you may never buy boxed cereal or granola again.

Why you should eat this? 

Whole oats are an excellent source of  thiamine, iron, and fiber. Fiber is helpful in reducing cholesterol levels in the bloodstream. Oat products in general also contain beta-glucan, which may help people with Type 2 diabetes control their blood glucose level, and might also help stimulate the immune system to fight off bacterial infections. ** If you have diabetes, for this recipe, you might want to forgo the dried fruit. Dried fruit tends to be high in sugar content.

Hawaiian Muesli   (8 servings)

  • 6 c. of Rolled Oats
  • 1 c. raw sunflower seeds
  • 1 c. slivered almonds
  • 1 c. unsweetened shredded coconut
  • 2 tbsp. raw sesame seeds
  • 3/4 c. honey
  • 4 tbsp. vegetable oil (or coconut oil, my fave)
  • 1/4 c. dried pineapple, diced
  • 1/4 c. dried turkish apricots
  • 1/4c. unsweetened dried cranberries

*** If you do not normally shop in the bulk section at health food stores, this is a good recipe to start with! Bring your list and get to exploring the bins. It is easy and you will save a lot of money by shopping for just the amount that you need.

Preheat the oven to 300 degrees

Put rolled oats into a large bowl. Add sunflower seeds, slivered almonds, shredded coconut and sesame seeds. Stir to combine. Set aside.

Heat honey and oil in a saucepan over low heat.

Pour the warm honey mixture over the dry ingredients and stir until they are well coated.

Spread the mixture on across two baking sheets and bake for 30 minutes, stirring occasionally. The mix should get a nice color brown, like a tan.

Remove from the oven and allow to cool.

You don’t get to rest during this time. MEANWHILE, dice up your dried fruit. Like this.

And like this.

When the oat mixture is cool, add your dried fruit.

Give a big stir and voila! You will love it.

Share the health and enjoy!

Baked Kale Quinoa Patties

9 Feb

I’m a girl about town.

The kind of girl who doesn’t have much holding her back from taking off for a weekend to visit friends and family a short drive or a flight away.

So I am always looking for healthy food items (see my smoothie addiction below) that I can take with me on the road. These delicious protein packed babies are great for just that. I pop some in a baggie and take them with me on road trips, flights (yea, they make it passed TSA), drive to work, pretty much anywhere.

In this version I have used kale and dill, but in the past I have subbed those out for sun-dried tomatoes and basil, I often just sub out the herb for something that I have on hand. Kale and cilantro is delicious. I like the cumin to be assertive in this version, but you can certainly use less if cumin is not your thing. Also I find this is a really good recipe to sub in gluten free bread crumbs, so go at it.

Make this version once and then feel free to get experimental.

Why you should eat this? 

Quinoa is high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. If your looking to eat less animal protein, here is your nutritional answer. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

Baked Quinoa Patties

  • 2 ½ cups  cooked quinoa, at room temperature
  • 5 large eggs, lightly beaten
  • ½ teaspoon fine-grain sea salt
  • ⅓ cup  chopped fresh dill
  • 1 cup finely chopped kale
  • 1 yellow or white onion,  chopped
  • 3 cloves garlic
  • 1 tablespoon cumin
  • 1 teaspoon baking powder
  • 1 cup whole grain bread crumbs, little more if needed
  • water or a bit of flour, if needed
  • ⅓ cup crumbled feta
  • 1 tablespoon extra-virgin olive oil or clarified butter

Preheat oven to 400 degrees.

Add Onion, Dill, Garlic, and Cumin to a food processor or blender. Blend, adding in a tiny bit of olive oil if the onions don’t provide enough moisture  to keep the blades moving freely.

Should look a bit like this. Note to self: scrape down sides of bowl before you take a picture next time.

Add kale and blend. You may need a little more olive oil here. Be careful to add in VERY little at a time. The oil will act as a nice binding agent when it comes time to assemble the patties, but you don’t want too much extra moisture.

Set aside the green stuff.

Add quinoa, eggs, and salt into a large bowl.


Look like this? Good.

Add in the bread crumbs and baking powder. Stir. Really good.

Mix in the feta. If you like feta, this is no time to be shy. Go ahead and add more if you feel like it.

You work out, right?

Add the greens and mix.

Mix REALLY good. This can be your workout….

Take a good look at your mix. It should be the same consistency as ground meat. So if it is too wet then add more bread crumbs. If it is too dry, you can add a little oil or water, even more egg if you chose.

Line a pan with parchment paper, if you don’t have parchment, rub some olive oil on your baking sheet so that the patties will not stick.

If you skip this part, your patties will stick.

Good luck getting them off.

I like to use a 1/4 c. measuring cup to portion out my patties. Keeps the size consistent and I find that it makes for a nice size portion.

Cute, right?

Bake for 20 minutes or until the bottoms are brown, then flip and bake for 5 minutes more.

Enjoy them hot or allow them to cool to room temperature.

I like to serve them with a easy sauce of lemon zest, lemon juice, and greek yogurt.

Also delicious with Tzakiki sauce.