Gluten-Free Stuffing: Quinoa Stuffing with Apple, Sweet Potato and Walnuts (Week 45, 52 New Foods)
Posted by Jennifer Lee on November 19, 2012 0 Comments
For a healthy twist on a holiday favorite, this easy
recipe for gluten-free stuffing made with quinoa, apples, sweet potato and
walnuts is just the ticket.
Our holiday table is always filled with family favorites – tastes and smells that immediately bring back fond memories of family get-togethers and warm celebrations. But this year, in honor of our 52 New Foods adventure, we’re adding a few new additions to our table. Thanks to the fantastic and fabulous Marla Meridith at Family Fresh Cooking, we’re welcoming quinoa stuffing to our list of favorite holiday dishes. Bonus points for being gluten-free!
Gluten Free Stuffing: Quinoa Stuffing with Apple, Sweet Potato and Walnuts
Prep time: 10 minutes
Cook time: 35 to 40 minutes
Yield: Makes 10 to 12 servings
Ingredients:
1 cup dry quinoa
2 sweet potatoes, peeled and chopped into ¼” dice
2 Braeburn apples, chopped into ¼” dice
½ cup maple syrup
2 Tbsp olive oil
1 Tbsp thyme
¼ tsp ginger
¼ tsp cinnamon
1 cup walnuts, chopped
Salt to taste
Directions:
1. Add the quinoa to two cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the water is absorbed.
2. While the quinoa is cooking, add the lemon to the apples.
3. Toss the lemon apples
with the sweet potato, maple syrup and spices.
4. Bake in a 400 degree oven
for 35 to 40 minutes.
5. Add the quinoa and
walnuts to the baked apples and sweet potatoes. Drizzle with a little extra
maple syrup and add salt to taste.
6. Enjoy with friends and
family!
Recipe inspired by Marla Meridith's Quinoa Stuffing with Apple, Sweet Potato and Hazelnuts.
* What
new foods are you adding to your holiday table this year?
Craving more easy recipes to try? Catch up on last week’s recipe: Easy Butternut Squash Soup!
About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.
52 New Foods: Week 10, Gluten-Free Fruit and Berry Crisp
Posted by Jennifer Lee on March 14, 2012 0 Comments
Can gluten-free be tasty? Oh yes! This delectable gluten-free fruit and berry crisp will have your kids licking the bowl and screaming for seconds!
The recent popularity of gluten-free recipes is hard to
ignore. At every turn, I seem to find a new gluten-free product – gluten-free
pastas, gluten-free pizza dough, gluten-free bakeries, even gluten-free options
on our school lunch menu. But my first meeting with these gluten-free goodies
was less than stellar. I certainly wasn’t going back for more! Without a
driving dietary need to be gluten-free why would I make the switch?
Then I met Amy, The Family Chef. She’s taken on gluten-free with gusto and created a tasty lineup of simple to cook recipes that make it hard to tell the difference. I found my kids singing, “Beat’s me – is it really gluten-free?”
Feature Recipe: Gluten-Free Fruit and Berry Crisp from The Family Chef
Bubbling over with peaches and blueberries and topped with a deliciously crunchy cinnamon oat topping, it was hard to wait for dessert to try our recipe of the week: Gluten-Free Fruit and Berry Crisp from The Family Chef. It was delicious and nearly impossible to tell that it was gluten-free. Here’s how we made our version:
Topping:
1/2 cup gluten-free flour mix*
1/3 cup gluten-free oats*
1/3 cup sugar
1/4 tsp salt
1 tsp cinnamon
6 Tbsp melted butter
*You can use regular oats and flour if
you’re not making the gluten-free version.
Filling:
2 cups sliced peaches*
2 cups blueberries*
½ cup sugar
2 Tbsp cornstarch
*You can use whatever fruit you’ve got in
your kitchen. We used frozen peaches and blueberries.
Directions:
1) Preheat the oven to 375°.
2) Lightly grease a deep pie dish.
3) Make the topping and set aside.
4) Mix the fruit, sugar and flour. Transfer to the pie dish and cover evenly with the topping.
5) Bake about 25 minutes, or until the top is well browned and the fruit is bubbling.
6) Serve with or without vanilla ice cream. Enjoy!
Crunch a Color Kids Vote: Can we
make another?
What we liked: This recipe is beautifully flexible. You can make it gluten-free or not – either way it’s a colorful, tasty treat. You can use whatever fresh or frozen fruits you have in your fridge. You can dial up or down on the sugar and butter to suit your needs. The recipe is easy enough for your kids to make and it’s tasty enough for the whole family to enjoy. Bonus points all around!
Do you have a favorite gluten-free recipe? Share ‘em!
Next up: Whole Wheat Pancakes
Who doesn’t love pancakes? The ultimate comfort food,
pancakes are a regular on our weekend menu. Is there a healthier version of
these hot cakes? Join us next week when we test-drive Jamie Oliver’s Whole
Wheat Pancakes. Who’s coming to our house for breakfast?
Craving more new recipes to try? Catch up on last week’s recipe: Wild Salmon with Basil Aioli and Quinoa.
About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support Jamie Oliver’s Food Revolution, FoodCorps, and Alice Water’s Edible Schoolyard. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook or Twitter to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.
