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Quinoa with Roasted Red Pepper & Cauliflower Recipe

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You all already know I have a deep love for quinoa.  I love the healthiness of it, the ease of cooking it and the fact that it absorbs flavors so nicely!  Go HERE to see my favorite Quinoa recipes on Pinterest.  Besides having quinoa, this recipe has two of my favorite veggies – cauliflower and red peppers!  You may have remember the Cilantro & Honey Dressing recipe I published a couple of months ago?  Well, this Quinoa with Roasted Red Pepper & Cauliflower recipe utilizes that dressing to give the veggies a fun and zesty twist.

If you haven’t made quinoa before, do not be intimidated! I was scared to try cooking it thinking that it was going to be difficult.  Let me tell you, if you can make rice, you can make quinoa!  It is so so easy.  And the cauliflower and red pepper in this recipe are simple to prepare as well. Roasted veggies have become a staple in our household.  Ever since we joined a coop, I have found that I roast veggies at least a few times each week!

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Quinoa with Roasted Red Pepper and Cauliflower Recipe

Quinoa & Veggie Ingredients
1 ½ cup cooked quinoa
1 cauliflower head, chopped into bite size pieces and roasted
2 red peppers, roasted then skinned, seeded and diced

Cilantro & Honey Dressing Recipe
1/3 cup cilantro, chopped
salt and pepper
2 tbsp honey
juice from one lime (about 3 tbsp)
3 tbsp EVOO

Directions
1. Preheat oven to 425 degrees.
2. Chop cauliflower and place in a bowl, then drizzle with olive oil and sprinkle with salt. Stir until well coated and transfer to a baking sheet.
3. On the same sheet, place the 2 red peppers.
4. Roast in the oven at 425 degrees for about 30-35 minutes, stirring the cauliflower and rotating the red pepper every 5-10 minutes.
5. While veggies are being roasted, prepare quinoa and chop your cilantro.
6. Make your lime vinaigrette: combine 2 tbsp of honey, 3 tbsp of lime juice (basically one lime) and 3 tbsp of EVOO and wisk until a smooth consistency.
7. Once quinoa is done cooking, place in a large bowl. Add all other ingredients (cauliflower, roasted red peppers, cilantro and lime vinaigrette) and stir until well coated.
Enjoy!

 

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Recipe adapted from Naturally Ella

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Cranberry Coconut Granola Recipe

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Granola.  Granola is a filling food that is perfectly eaten as a cereal, snack or yogurt topping.  (Have you tried it on ice cream? It is so good on ice cream too!)  When I began running over 5 years ago, I realized that I needed to fuel my body with foods like granola.  Granola is high in carbohydrates which runner’s need to fuel their runs as well as to refuel after long runs.  And it is just so tasty.  While there are many different types of granola that you can buy at the grocery store, homemade granola has less preservatives and can actually be more affordable.

This Cranberry Coconut Granola recipe is so good.  It pairs oats with coconut, almonds and craisins.  And, if you like a little chocolate in your granola, you can even add chocolate chips!  If you eat gluten free like me, you will want to make sure you use gluten free oats in your recipe.

Mix the dry ingredients together (see recipe below)
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Mix applesauce, vanilla and honey in a separate bowl and then combine with dry ingredients (recipe is below)
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Spread ingredients on a baking sheet.  Bake at 350 for 30 minutes.
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Once baked, cool on parchment paper.  Enjoy!
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Cranberry Coconut Granola Recipe

Ingredients
3 cups of oats
1 cup shredded coconut
2/3 cup chopped almonds
2/3 cup craisins (or dried cherries if you’d prefer)
2/3 cup applesauce (use store bought or homemade see recipe below)
2 tsp vanilla
2 tsp cinnamon
2/3 cup honey
3 TBSP chocolate chips (if desired)

Directions
1. Preheat oven to 350
2. Mix oats, coconut, almonds, dried fruit and cinnamon (and chocolate chips if desired) together in a bowl
3. Mix applesauce, vanilla and honey together in another bowl
4. Add applesauce mix to oat mix and coat well
5. Bake on a baking sheet (or 2) for 30 minutes, stirring halfway through
6. Let cool on parchment paper out of oven, then enjoy by itself or as a topping to some yummy yogurt ?

Homemade Applesauce Directions
1. Core 2-4 apples and chop into 4ths
2. Place in pan and barely cover with water
3. Bring to a boil, then let simmer for 5-10 minutes (until apples are soft)
4. Throw cooked apples in a food processor for 2-3 minutes

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Recipe adapted from My Whole Life

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Almond Joy Ice Cream Recipe

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To carry on my addiction to home made ice cream, I wanted to share this refreshing Almond Joy Ice Cream Recipe that my sister-in-law created for me. This recipe utilizes the Almond Joy Larabars Recipe I posted about a month ago. Once you make your Almond Joy Larabars, you will want to crumble it up to use it as a mix-in to the ice cream base below.  In fact, you can really add whatever mix-ins you want to the ice cream base below!

Like most home made ice cream recipes, this recipe utilizes very few ingredients and is SO much healthier than store bought ice cream that has lots of preservatives!

While you are making homemade ice cream, make sure you check out my Chocolate Chip Cookie Dough Ice Cream Recipe and Strawberry Ice Cream Recipe.

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Almond Joy Ice Cream Recipe

Ingredients
1 can coconut milk
3 cups whole milk
2 vanilla beans
½ tsp of vanilla extract
5-6 tbsp of liquid sweetener (I used maple syrup)
almond joy larabars, crumbled (see recipe HERE)

Directions
1. Make sure ice cream bowl has been in freezer for at least 15-18 hours.
2. Mix all ingredients except almond joy larabars in a bowl and then poor into ice cream bowl when ready.
3. Run ice cream machine until desired consistency occurs, usually about 15 minutes – will look like soft serve ice cream.
4. Add in almond joy larabars for last 2-3 minutes of mixing.
5. Serve immediately or place back in freezer for 15-30 minutes to harden up consistency.
6. Enjoy!

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Pecan Pie Larabar Recipe

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Larabars.   You all know that I am fixated with them.  Full of protein and fiber they are a satisfying snack that I love to have before I head out the door on long runs and also as snacks in the afternoon.  I’ve posted copycat Larabar recipes before!  Make sure you check out my Almond Joy Larabar Recipe and Copycat Cherry Pie Larabar Recipe.

This Pecan Pie Larabar Recipe is easy to make and has a tasty, nutty flavor that tastes so much like pecan pie! It involves just three ingredients – almonds, dates and pecans. Throw the ingredients in your food processor and you are good to go!

Pecan Pie Larabar Recipe

Ingredients
1 cup almonds
1 cup dates (pitted)
1 cup pecans

Directions
1. Chop up almonds and pecans in food processor first
2. Add dates and process until dough sticks together
3. There shouldn’t be a need to add liquid as the pecans will release their oils when heated, but if you need to add a little water, feel free.
4 .Place in a 8×8 baking dish and let chill in fridge until easy to cut (about 30 minutes – 1 hour).
5 .Cut and enjoy!

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Recipe adapted from Running Upward

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Orzo with Peas, Tomatoes & Bacon Recipe

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If you haven’t tried cooking with orzo, you should. Orzo is a tiny tiny pasta that looks like rice – but it isn’t rice, it is pasta. 🙂 Orzo is a fun pasta to cook with because it absorbs flavor really well and it looks so good in a pasta dish like this!

Since I went gluten free, I haven’t cooked with orzo much as orzo does have wheat in it. I have a big container of dry orzo in my pantry so sometimes I will make orzo for hubby and then make rice for me. For this recipe, I would just separate the ingredients into two. Half of the ingredients would go with the orzo and the other half with rice. Win Win!

This Orzo with Peas, Tomatoes & Bacon recipe is light even though it has bacon in it.  The main staples in this recipe are fresh cherry tomatoes, frozen green beans and bacon.  All of the flavors blend together perfectly and the crispy bites of bacon are a salty surprise that goes so nicely with the sweet peas and tomatoes!

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Orzo with peas, bacon, tomato and cheese

Ingredients
1 cup of cooked orzo
1 bag of frozen peas
6 strips of bacon, chopped (used turkey)
1 cup of grape tomatoes
¼ – ½ of grated Parmesan cheese

Directions
1. Cook orzo according to package directions, adding in frozen peas with about 5 minutes left.
2. In another skillet cook up the bacon until crisp then reserve 1 teaspoon of bacon fat while draining the rest.
3. Add the orzo and peas to the bacon skillet, mix in the bacon, cheese and tomatoes. Season with salt and/or pepper if desired.
4. Enjoy!

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Recipe adapted from 80 Breakfasts

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Strawberry Ice Cream Recipe

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While I could (and do) eat ice cream year round, there is something about eating ice cream in the summer that is magical. These hot and humid days are just screaming for ice cream to cool us down. A little over a year ago, I purchased a Cuisinart ice cream maker and to be honest this summer is the first time I’ve started experimenting with it.  If you are fans of strawberry ice cream, you need to try this recipe out. This recipe is used with coconut milk instead of regular milk which I love. Including the coconut milk, this recipe requires just four ingredients!

If you make homemade ice cream, I would love to hear what kinds you have made and if you have any easy recipes! Please leave a comment with all of your ice cream making tips and tricks!

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Strawberry ice cream goodness in the ice cream maker (Strawberry Ice Cream recipe is below)
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Strawberry Ice Cream Recipe

Ingredients
1 cup of sliced strawberries
1 ½ vanilla beans or ground vanilla
1 can unsweetened coconut milk
2-3 tbsp of liquid sweetener (I used maple syrup)

Directions
1. Make sure ice cream bowl has been in freezer for at least 15-18 hours.
2. Mix all ingredients except strawberries in a bowl and then poor into ice cream bowl when ready.
3. Run ice cream machine until desired consistency occurs, usually about 15 minutes – will look like soft serve ice cream.
4. Add in strawberries for last 2-3 minutes of mixing.
5. Serve immediately or place back in freezer for 1-2 hours to harden up consistency.

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This recipe is adapted from My Whole Food Life

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Rainbow Kool-Aid Cake Recipe

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When I was given the opportunity to purchase Kool-Aid products at Walmart, I jumped at the chance. I honestly have not had Kool-Aid since I was a child. And when I told hubby about this opportunity, his face lit up. He had Kool-Aid a lot as a kid and he was excited knowing that this opportunity meant that he would get Kool-Aid to drink!

To see my story in pictures, check out my Google + album HERE.

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I headed to my local Walmart to purchase Kool-Aid. My goal was to purchase Kool-Aid to use in a new concoction. I wanted to make a colorful and flavorful cake using Kool-Aid and then enter the Kool-Aid Kool Creation contest! To enter the contest, you need to create something “Kool” with Kool-Aid.  To enter, you will need to upload a picture of your creation and you will then be entered to win Meet & Greet passes and tickets to see BIG TIME RUSH . I’ve never used Kool-Aid to bake with and to be honest, I had no idea what to expect!  But I knew I would have fun experimenting with Kool-Aid!

I purchased exactly $6.00 worth of Kool-Aid at Walmart. Why did I purchase $6.00 worth? Let me explain. Have you downloaded the phone app Shoparoo?  Shoparoo is an iPhone and Android app that turns pictures of your shopping receipts into donations to the school or charity of your choice. So after I went shopping, I snapped a picture of my receipt and was able to help a nearby school.

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Besides helping a local elementary school, I was able to save 50% on BIG TIME RUSH tickets! Kool Aid and BIG TIME RUSH have partnered up to give us a discount code for a Family 4 Pack of BIG TIME RUSH tickets. The four pack is regularly $100, but when you snap a picture of your Walmart receipt with at least $6.00 purchased of KOOL AID products, you will save 50% on your tickets making a family 4 pack only $50.00. Once you take a picture of your receipt with the Shoparoo app, Shoparoo will send you an email within 48 hours with your Ticketmaster discount code for a KOOL AID Family 4 Pack of tickets.

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After I snapped a picture of my receipt and saved 50% on a a Family 4 Pack of BIG TIME RUSH tickets, I got to work on my cake. I had white cake mix and vanilla frosting stockpiled away in my pantry. So I decided, using four packets of Kool-Aid and one box of cake mix, to make a four layer Rainbow Kool-Aid cake.  Each layer I would designate a different Kool-Aid flavor packet to to give my cake a variety of colors and flavors. I used the Kool-Aid flavors Strawberry, Grape, Orange and Mixed Berry.

I followed the directions on the box of cake mix. The only difference is that instead of adding 1 cup of water to the cake mix, I separated it into four.  I mixed ¼ cup of water with 1 teaspoon of each packet of Kool-Aid. (see the recipe below)

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Because I divided one box of cake mix into four layers, the layers were extremely thin. You can easily make thicker layers by using two boxes of cake mix and dividing each box in half for each layer. Once my layers had cooled, I applied a thin layer of vanilla frosting in between each layer to hold them together. I then put a generous portion of frosting on the top and sides.

You can decorate your cake however you like. I went the “less is more” route and made my cake with a simple vanilla frosting and kiwi garnishes. If you wanted to, you could add Kool-aid to your frosting and add a colorful and flavorful touch to your frosting! The sky is the limit as to how you can decorate and flavor your cake.

If you decide to use Kool-Aid in a fun way (like my Rainbow Kool-Aid cake concoction), make sure you enter your creation into the Kool-Aid Kool Creation contest!

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Rainbow Kool-Aid Cake Recipe

Ingredients
1 box White Cake Mix (or use two boxes if you prefer thicker layers of cake)
3 Egg Whites
1 cup Water (separated into 1/4 cups)
¼ cup Vegetable Oil
1 teaspoon of Kool-Aid from four different Kool-Aid Packets
     (I used Strawberry, Grape, Orange & Mixed Berry)
1 and 1/2 tubs of Vanilla Frosting

Directions
1) Preheat oven to 325 degrees. Spray non-stick cooking spray to two (or four) 9 inch round cake pans.
2) In a large bowl, mix egg whites and vegetable oil.
3) Add box of cake mix to the liquids.
4) In four separate bowls, mix 1 teaspoon of Kool-Aid with ¼ cup water.
5) Add ¼ of the cake mix to each bowl of Kool-Aid water. Mix well.
6) Add each flavored cake mix to your cake pans.
7) Bake for approximately 13 minutes (or until knife comes out clean) (If you make thicker layers of Rainbow Kool-Aid cake, you will need to bake longer.)
8) Allow cake to cool. Once cooled, layer cake on cake dish. Top each layer with a thin coat of frosting. Top the cake and sides with a thick layer of frosting.
Serve with a glass of Kool-Aid and enjoy!


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Quinoa Black Bean and Corn Tacos Recipe

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If you haven’t realized this already, I love quinoa. When I make quinoa, I will make enough for at least 3 meals.  That way, when I am making a meal like Quinoa Black Bean and Corn Tacos, I already have the quinoa ready to go.  Quinoa is a food that has very little flavor which I love.  I can add quinoa to any type of food and it will take on the flavors of the ingredients I am using.  If you are looking to add protein (whether you are a vegetarian or not) and fiber to your meals, quinoa is the perfect ingredient to use.  Quinoa is a seed.  Many people think that quinoa is a grain, but it is a seed that is gluten and wheat free.  So if you have gluten allergies, this is an amazing food to add to your cooking repertoire.  I started routinely cooking with quinoa this past January when I started eating gluten free.  In fact, I have posted lots of Quinoa recipes here on Addicted to Saving.  To see more Quinoa recipes I’ve posted, go HERE to my Pinterest Page devoted entirely to Quinoa!

This Quinoa Black Bean and Corn Tacos recipe is easy to make, super flavorful and is packed with fun flavors like lime, chili powder, cilantro, corn and more.  This is a gluten free recipe.  Just make sure you use corn soft tacos (I have flour tacos pictured and they are packed with gluten).
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Like any tacos, add whatever toppings make you happy.  I’m partial to avocado, cheese, cilantro and fresh tomatoes.  Yum.
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Quinoa, Black Bean and Corn Tacos Recipe

Ingredients
1 1/2 cups cooked quinoa
1 medium yellow onion, diced
3 cloves garlic, finely minced
1 1/4 cups vegetable broth or chicken broth
1 (14.5) oz can diced tomatoes with green chilis, undrained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4 – 1/2 tsp cayenne pepper
1/4 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
juice of 1 lime
1/2 cup cilantro, chopped

Directions
1. Cook your quinoa
2. Heat some EVOO in a pan and sauté onion about 3-5 minutes, then add in garlic and sauté about 30 sec – 1 min longer. Keep an eye on the garlic so as not to burn it (it burns easily!).
3. Stir in broth, tomatoes, quinoa and spices (from chili powder through pepper).
4. Bring to a boil, then reduce heat, cover and simmer for about 20 minutes until thickened.
5. Stir in corn and black beans; cook uncovered for an additional 5-10 minutes.
6. Remove from heat and add lime juice and cilantro.
7. Serve with tacos and your desired toppings (avocado, cheese, lettuce, cabbage) and enjoy!

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This recipe was adapted from Cooking Classy

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Meet Liza

welcomeimageThanks for coming to Addicted to Saving! Here’s a little bit about me so you can know who’s behind all these posts! My name is Liza and I began my money-saving journey in the Spring of 2009 as a way to stretch a limited household income. I had lost my job and my hubby was self-employed. I launched Addicted to Saving in November of 2009 and it has grown by leaps and bounds. Since then, my hubby and I have struggled with the ups and downs of two failed adoptions and are now LOVING being parents to our little man Asher who we brought home from Ethiopia in August of 2013. I feel incredibly blessed to be able to help you save money. My goal is that you will have FUN and become empowered to save more and more money each week..Read More Here...

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