Stuffed with nutella.

Topped with fresh berries.

Served in bed.

I know, I know but I cannot take all the credit for this one.  I had a little help from zesty junior preparing and delivering this masterpiece.

Results were well received.

I used a crepe mix from Stonewall kitchen to put them together.

Pretty simple.

After the crepes were cooked I smeared on some Nutella and then rolled them up.  Drizzled with a little more warm Nutella and topped with fresh berries and a dollop of Greek yogurt.  A nice way to start off a busy Mother’s Day.

How was your weekend?  Anything exciting happening this week.  Let me know.

Talk to you on Wednesday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

It is treat time.

I Love these balls.

Ever have one?  Want to try one?

Honestly 6 different people ate one of these balls and all loved them!  Is that really the ingredients or the hands that made them…. let’s go with the ingredients.  Read on.

Not all indulgence has to be “over the top”.  Take a look at this Dark Chocolate Trail Mix ball with Quinoa.  Action packed with super foods yet rich and tasty like a 5 star dessert.  By combining certain flavors such as hint of sea salt, dark chocolate and the sweetness of the dried cherries – you end up with a party ball in your mouth that will have you hopping.  These were so good, I literally thought about selling these so everyone could eat them.

Dark Chocolate Trail Mix Balls

Ingredient

• 1 cup old fashioned or quick-cooking oats, dry
• 3/4 Cup Quinoa, cooked
• 1/4 cup shredded unsweetened coconut
• 2 scoops Protein powder, bulk barn brand
• 1/3 cup unsalted sunflower seeds
• 1/2 cup dark chocolate chips
• 1/3 cup dried cherries, raisins or cranberries
• 1/2 tsp sea salt
• 1 tsp vanilla extract
• 1 Tbsp. Almond Butter, optional
• 1 tbsp peanut butter
• 1/3 cup honey

Method

1. Fluff and scoop quinoa into a large mixing bowl.
2. Add sunflower seeds, protein powder, oats, dried cherries and coconut to quinoa and mix well. Bring honey to a simmer on the stove then stir in the vanilla extract and almond butter and pour on top of nuts and seeds. Mix until well combined.
3. Let mixture cool before adding the chocolate chips, peanut butter and sea salt. Mix well with your hands so the peanut butter is evenly dispersed but be careful not to melt the chocolate chips!
4. Using wet hands, gently roll mixture into golf ball-sized balls. I made 12.
5. Place balls on a plate
6. Let chill for 2 Hours before eating – very tricky to do but worth the wait
7. ENJOY!

Zesty Tip:  You could change the flavor profile but using maple syrup for honey if you so desire and of course change the dried cherries with cranberries, raisins or whatever floats your boat.  This is also a great way to use up some leftover quinoa.

Alright, I have a list as long as my arm to take care of today so I am getting right to work.  Have a super Monday and talk on Wednesday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Rich, creamy, tender and flavorful.

Not every time you think of quiche would you come of with those words to describe the experience.  It is not all about creamy -look what we have hidden in there – quinoa, spinach …. onions.

Don’t overlook my ability to sneak healthy alternatives into the rich and creaminess of cheese and eggs.

I was inspired by Danielle of Food Confidence with her Kale and Quinoa quiche.  I altered it slightly to accommodate some of the ingredients we had on hand…. BACON

I must say, the bacon is a nice addition.  You could use turkey bacon or any of those varieties if you so desire.

 Ingredients

• 1 cup cooked quinoa
• 2 Tbsp olive oil
• 8 slices of bacon, cooked broken into pieces
• 3 Cups baby spinach
• 1 Vidalia onion, thinly sliced
• 2 cloves of garlic, minced
• ½ cup reduced fat cheddar cheese
• ½ cup reduced fat feta cheese
• 1/3 Cup Goat cheese
• 1 Sprig fresh rosemary
• 6 whole eggs
• Salt and pepper to taste

 Method

1. Preheat the oven to 350 and prepare a baking dish ( I used 8*8 (with butter or baking spray).  Cook quinoa according to package directions. Set aside.
2. Slice onion thinly. Heat the olive oil in a large saute pan on medium heat.  Add the sliced onions and slowly cook until they’re soft and browned.   Than add bacon and cook until crispy.  Remove some of the bacon fat and toss in the spinach and cook until it is wilted.  Throw in the quinoa, garlic and mix thoroughly.
3. In a small bowl, whisk the eggs so they are well combined. Add the cheeses to the egg mixture. Pour eggs over the quinoa/spinach mixture.  Stir until the egg clings to the greens. Season with salt and pepper.
4. Pour mixture in the prepared pie dish.
4. Bake for about 45 minutes, until the top is golden brown and the pie has started to pull away from the edge of the baking dish.
4. Serve hot or at room temp.
4. ENJOY!

Zesty Tip:  I opted to turn broil on for a couple of minutes at the very end to give the top of the quiche a little crust to make up for lack of crunch/crust on the bottom.

Have a great weekend!  I am getting the ride on tractor delivered from the service shop today so if the weather cooperates – I will be cutting the grass this weekend.

Talk to you on Monday!

Take care

zesty

Download my Free Recipe Book: Simply Zesty