Healthy Quinoa & Winter Squash

To get ready for Healthy Cooking Group tonight, I needed to find a healthy recipe to go with the theme of this month's gathering of Soups and Stews.  I didn't come up with a soup or stew recipe to try out but when I received an email newsletter from my past Boot Camp instructor, Carlos, with this winter squash and quinoa recipe, I just had to try it.  I did modify it just a bit from the original recipe.  Here's how it all went.......

Here's what you need, along with parsley and pure maple syrup {not pictured}.

Dice the carrots, onions, celery and squash.  To save time I used pre-cut butternut squash that I bought at the grocery store earlier in the day.  Once everything is diced, mix all together in a bowl along with the olive oil and maple syrup.  Spread in a shallow baking dish, sprinkle lemon zest and salt and cover with foil and bake {recipe below}.

 When it's done, it looks like this and your house smells amazing!

While the squash is baking, boil your quinoa {recipe below}.

Mix all together and add in the lemon juice and parsley.  This can be eaten hot or cold as a salad.  This dish is so tasty, you will not be disappointed if you try it and it's healthy for you too!

Quinoa and Winter Squash Salad


This recipe is another great way to enjoy protein-filled quinoa. Winter squash combined with celery, onion and parsley makes a healthy and comforting side dish. Servings: 10

Here's what you need:

2 yellow onions, diced
4 celery stalks, diced
4 carrots, diced
2 cups diced squash, butternut or any other fall or winter squash
1 Tablespoon olive oil
1 Tablespoon brown rice syrup {I used pure maple syrup}
dash of freshly ground sea salt
zest and juice from 1 lemon
2 cups filtered water
1 cup quinoa
4 sprigs of parsley, finely minced

Preheat oven to 400 degrees F.

Place the onions, celery, carrots and squash in a large bowl. Mix in the oil and syrup, then sprinkle the salt and lemon zest. Mix until well combined and then place on a shallow baking dish. Cover the dish and bake for 40 minutes. After 40 minutes remove cover and cook for another 15 minutes.

While the vegetables are in the oven, put the quinoa and water in a saucepan, cover and bring to a boil over medium heat. Cook for about 25 minutes over low heat, until the water is absorbed.

Combine the vegetables and cooked quinoa together with the lemon juice and parsley. Serve warm or chilled.

Nutritional Analysis: One serving equals: 95 calories, 1g fat, 19g carbohydrate, 2.5g fiber, and 4g protein.

Feel free to share this healthy, tasty recipe!


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The Pressure's On! Cowboy Cookies for Healthy Cooking Group

The pressure is on again....Healthy Cooking Group's annual healthy cookie exchange.  I know, it's kind of an oxymoron isn't it.  One year, I remember baking a zucchini cookie that was about the ugliest cookie you've ever seen.  They stuck to the waxed paper and everything.  So this year, I baked one of my favorite recipes, Cowboy Cookies, but made them a little healthier by cutting down on the butter, sugar and adding some chopped apricots and whole wheat flour.  Chocolate and apricots is one of my favorite flavor combinations of all time, so why not put them in a cookie together?!

Here's what you need........

Plus some chopped, dried apricots........

Paige helps out by creaming the butter, vanilla and egg.

Mix all the dry ingredients {recipe below}.  Then mix the creamed butter and dry ingredients together.  You're going to have to use your hands for this, there's no other way, because of the lesser amount of butter and only one egg, your hands need to help bind the ingredients into small walnut sized balls.  Paige is an expert Playdough baller and she was a BIG help in this portion of the recipe.

Bake at 350 for 11-13 minutes.

And boy, are these good!  I love the chopped apricots!  You can substitute any dried fruit if you wish.....dried cherries would be fantastic as well!  Especially for Christmas!

Healthy Cooking Meeting, here we come!

Cowboy Cookies

1 1/3 cup quick cooking oats
½ cup packed brown sugar
½ cup white sugar
½ cup pecans or walnuts, chopped {optional}
1/2 cup dried apricots, chopped , or any dried fruit or even shredded coconut!
1 cup semi-sweet chocolate chips {I used milk chocolate}
3/4 cup all purpose flour
2/3 cup whole wheat flour
1 t. baking powder
1 t. baking soda
¼ t. salt
½ cup butter, softened
1 egg
1 t. vanilla

Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, combine oats, brown sugar, white sugar, pecans, chocolate chips, flour, baking powder, baking soda and salt. In a medium bowl, cream together butter, egg and vanilla. Stir into dry ingredients. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2” apart on prepared cookie sheets. Bake for 11-13 minutes. Enjoy!

Related posts you may also enjoy:
October's Healthy Cooking Meeting
Healthy Cooking Group Night
My Healthy Cooking Group


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October's Healthy Cooking Meeting

October's Healthy Cooking Meeting was hosted by Debby at her lovely home and the theme was 'Game Time Favorites'  Ahh, snack food, my favorite!  Each month from September through May, our Mother's Club Healthy Cooking Group meets once a month, at an alternating member's home to share healthy recipes, wine and chatter.  Our kickoff cocktail party was at Cathy's house last month.

Here are some of the fabulous dishes we enjoyed.....
Butternut sqaush dip topped with roasted pumpkin seeds, yum!

Fire roasted, home made salsa, perfect for any get together.

Okay, these nachos that Charlotte made were to die for...and healthy-she found the recipe in the Weight Watchers Cookbook!  Recipe below.

I think this was my favorite.  Ribbon Zucchini Crostini that Barb made.  The zucchini is marinated in lemon juice for 30 minutes, which kind of  'pickles' it before it's placed on the toasted bread and topped with shaved Parmesan.  I'm sure I could have eaten half the platter myself.  See recipe below.

Here's another favorite that Leslie whipped up.  Cauliflower Pizza Crust served with marinara for dipping.  You would never know this was made predominately of cauliflower when you taste it.  I thought it was some sort of flat bread.  Perfect for a gluten free diet.  This is another must try for me.  Recipe below.

My dish......okay, so I cheated this time.  I brought a pesto, tomato and broccoli pizza that I heated up out of the box from Trader Joe's.  What can I say....I was running late!

Who knows what next month will bring!?

Here are the recipes:

Healthy Nachos from Weight Watchers:

For the chips:

Buy 6 6-inch plain corn tortillas (not the hand-made corn ones; they have wheat in them which adds calories and fat...)
Cut them into quarters, put them on a baking sheet under the broiler. No oil or spray at all, it's not necessary. My broiler has a low setting, and it took about 4 min. Careful because they burn really quick.

For the filling:
Non-stick spray on a pan
1 clove garlic
1 small yellow onion
...cook until soft
1/2 lb ground lean turkey
2 Tbsp taco seasoning mix
...add to pan and cook until brown
1 can black beans, rinsed and drained
approx 4 oz taco sauce (most brands are fat-free)
...add to pan, stir and let flavors develop about 5 min.

Spoon the turkey mixture over the chips
Sprinkle with:
1/2 cup shredded reduced fat cheddar
1 Tbsp sliced jalapenos, chopped (which I forgot)

Broil about two minutes
Then top with diced tomatoes, cilantro and scallions
Makes approx 6 servings


Ribbon Zucchini Crostini

1 baguette

olive oil (for brushing)
juice from 2-3 lemons
1-2 zucchinis (depending on size)
shaved Parmesan

Use a peeler to make thin lengthwise "ribbons" with the zucchini. Soak ribbons in lemon juice for 30+ minutes. Slice baguette and brush with olive oil. Toast in 350 degree oven for approx. 8-10 minutes (watch closely, so as not to burn). Once toasted, fold ribbons on top of bread and top with shaved Parmesan.


Cauliflower Pizza Crust

1 cup cooked, riced {grated}cauliflower
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley

Preheat oven to 450 degrees Fahrenheit.

Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Use as a pizza crust; top with your favorite toppings OR cut into pieces and dip into marinara sauce.

Happy Sunday!
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Healthy Cooking Group Night

Last night was the kick off to our Healthy Cooking Club meeting season.  This is a group within the Mother's Club that I belong to.  It meets once a month at alternating homes of people within the group between the months of September to May. 

The first meeting is the traditional cocktail party with healthy appetizers.  The choice of cocktails were between traditional margaritas, sex on the beach and of course wine.  Sex on the Beach was my cocktail of choice last night.  I had one and it was very refreshing.

Baked Brie with whole grain crackers.  I brought my Greek Inspired Orzo Salad to share, which you can see in the cream colored bowl in the background.

Imitation crab dip served upon artichoke leaves....SO good!

Frittata dish that also went really well as an appetizer.

Oh and these tasty little morsels were to die for!  Stuffed Mushrooms.  I could have eaten the entire plate.

It's always fun to get together without kids in tow and catch up on all sorts of things.

Gouda cheese platter and grapes.

This not so healthy, butter coffee cake was also really tasty!

A fun evening for everyone!

Happy Wednesday!
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My Healthy Cooking Group

A few years ago when my oldest, Bryce was only 18 months old (he's now 5), I joined our local mothers club, Novato Mothers Club, as a way to meet other mothers with children the same age as Bryce. I have made many new friendships through the club and so has Bryce and now Paige. Within the Mothers Club, I joined the Special Interest Group, Healthy Cooking. This sub-group began many years ago by Alice Dow and is still going strong with 15 or so women. The purpose of the group is to get together on a monthly basis to share healthy, delicious recipes and enjoy each other's company and stories. I was happy to be able to attend this month! I hadn't been to a meeting since November due to conflicts between Dominic's and my home schedule. Each month, on a rotation schedule, a member of the group hosts Healthy Cooking Night at her home. Last night was Danielle's turn to host. Being so close to St. Patrick's Day, the theme she chose was 'green'. Food brought over to share was asked to be, or contain the color green. There was a group of nine last night. Danielle, Silvia, me, Alice, Geri, Katey, Cathy & Kristi (thanks Mendy for taking the photo!).... I chose to prepare an appetizer. This is what I came up with: One of my favorites, Trader Joe's Garlic & Herb Pizza Dough.....

Bring to room temperature (about 20 minutes), then spread onto a baking sheet or pizza stone.... I topped it with pesto sauce....... Other toppings included low fat mozzarella cheese, artichoke hearts, yellow pepper & some Parmesan cheese.... Bake at 400 for 16-18 minutes, cut into bite size pieces & serve on a platter...... You can't go wrong with this as an appetizer.....

At Danielle's house, there was a delicious Mojito calling my name...... Some of the dishes...... This blurred photo is of a bowl of Kale Chips (I'm still in the learning phase of my Nikon CoolPix, I think I had it on the wrong setting because many of the photos came out BLURRY) My plate, after I dug into it (sorry it's a little messy) included: broccoli with a balsamic vinegar, a yummy brussel sprouts dish, and a pork verde with zucchini. It was all SO delicious! ( I will be emailed all the recipes within the week, if you're interested in any of them let me know!) Danielle, Silvia, me, Katey & Cathy... Mendy & Alice....... Katey & Cathy..... A fun night for all who attended!

Happy Wednesday!

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