Member Diary #6: Danielle

We were delighted to find that the berry pick up this week was full of bright red, scrumptious little strawberries. Right away my wheels were turning with thoughts of what I might do  with them. I’m a pretty strict vegetarian (often vegan).  I recently convinced my boyfriend to try my eating lifestyle for 2 weeks even though he is about as carnivorous as you can get (we have the head of a boar that he shot and killed hanging in our office, enough said). Needless to say, those 2 weeks are up and he LOVED every moment of it and doesn’t see an end in sight… It’s such a silly assumption that meat makes a meal, as you’ll see below, strawberries and quinoa can fill you right up! Plus its meal packed full of Vit C, protein, iron and minerals! I decided to make Strawberry Banana Quinoa Muffins.  As a side note, this recipe can be used for waffles as well.

Strawberry Banana Quinoa Muffins

Preheat oven to 350 degrees and grease muffin pan (I like to use coconut oil)

Ingredients:

• 1/2C Quinoa Flakes
• 1/2C Quinoa Flour
• 2tsp Baking Soda
• 1tsp Baking Powder
• 1/2tsp Salt
• 2 Eggs (or for vegan option use 1/2C soaked chia seeds, blended)
• 2-3 Very Ripe Bananas
• 4tbs Honey or Agave Nectar
• A few tbs of Cornmeal (optional)

Mix dry ingredients in one bowl and wet ingredients in another then combine.

Mix together until you have a thick batter. Put batter into muffin tin, fill halfway. I like to sprinkle the top with a bit of organic cornmeal for an added crunch. You can top it with more honey, cinnamon, salt, nutmeg, anything!

Bake for 12-17min, depending on your oven and preference. I like mine slightly undercooked so that they stay soft after they’ve cooled.

For extra protein I sometimes have these with a dab of peanut butter. These muffins are so amazing! Low glycemic, high protein and fiber. Enjoy!