Twins Kitchen
  • Home
  • Recipes
    • Breakfast
    • Smoothies
  • Wellness
  • About Us
  • EBOOK
  • Contact
  • YOUTUBE

Coconut Quinoa Breakfast Bowl

1/22/2015

0 Comments

 
Quinoa is often associated with lunch or dinner, but this protein-rich superfood grain can also be a great idea for breakfast.  Just like oatmeal, quinoa is one of the healthiest grains on Earth, it's gluten-free, and is a great source of plant-based protein, vitamins, minerals, and fiber, which can help reduce blood sugar and promote weight loss.

One of our favorite ways to enjoy quinoa for breakfast is by adding fresh fruit, cinnamon, and a drizzle of maple syrup. When we want to spice it up, we cook the quinoa in coconut or almond milk, which enhances the flavor and nutrients. This simple Quinoa Breakfast Bowl recipe combines creamy coconut milk and fresh fruit for a delicious, protein-packed breakfast infused with cinnamon and a hearty, nutty flavor.   
Picture
Cook time: 15 mins    Total Time: 20 mins     Serves: 2
Ingredients:
  • 1/2 cup quinoa, dry
  • 1 cup coconut milk
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp maple syrup (optional)
  • Pinch of sea salt

Directions:
1. Rinse the quinoa through a fine mesh strainer before cooking. In a cooking pot, bring 1 cup coconut milk to a boil and add the quinoa, cinnamon, vanilla, sea salt, and maple syrup . Lower heat to simmer and cook for 10-15 minutes, until the coconut milk has absorbed and the quinoa becomes soft and fluffy.
2. Serve in bowls topped with fresh fruit, dried figs, coconut flakes, additional cinnamon, and golden berries if desired.
0 Comments

Raw Blueberry Cheesecake

1/21/2015

3 Comments

 
These raw blueberry cheesecake slices turned out amazing! They're incredibly creamy, melt in your mouth, and are made from wholesome ingredients and fresh blueberries. Best of all, they're guilt-fee, vegan, gluten-free, refined sugar free, soy free, dairy free, and raw! Plus, they were a hit with the non-vegan fam. 
Picture

Make Time: 2+ hours    Serves: about 8 
Ingredients
For the crust
8 medjool dates (cooked in sauce pan for 5-10 minuets)
1 cup pecans 
For blueberry cheesecake layer
1 cup cashews (soaked for at least four or five hours) 
2 tbsp or more fresh blueberries
2 tbsp coconut oil 
2 tbsp organic maple syrup 
1 tsp pure vanilla essence
Juice from 1/2 of a lime 

Directions
For the crust

1. Pulse pecans and soaked medjool dates in a food processor or blender. (Tip: we like to mash the medjool dates with a fork before placing in the processor so they mix easier!)
2. Press crust mixture into baking tray at least 1-2 inches thick and place in freezer while you prepare the cheesecake layer. 

For the cheesecake layer
1. Put soaked cashews, soaked medjool dates, blueberries, lime juice, coconut oil, vanilla extract, and maple syrup in a processor and blend until the mixture becomes creamy.  The mixture may seem  really soft when done, so you can place it in the fridge for a few minutes to solidify. 
2. Take crust out of freezer and pour cheesecake mixture evenly over the top. Place fresh blueberries on top or additional toppings (cacao nibs or coconut  flakes would be delicious!) Return to freezer for at least two hours. 
3. Cut into slices and enjoy!
3 Comments

PUMPKIN SPICE GLUTEN-FREE GRANOLA

9/21/2014

1 Comment

 
We love anything and everything pumpkin spice. Unfortunately, many of the pumpkin spice flavored foods that emerge on store shelves come fall are loaded with unnecessary additives, fillers, sweeteners, and things most of us can't even pronounce. My sister and I decided to make our own pumpkin spice granola with the goal of creating a recipe that not only tastes good, but also has natural, healthy ingredients everyone can pronounce. The result was this delicious recipe that is vegan, gluten-free, and refined sugar free, perfect for fulfilling your pumpkin spice cravings while remaining healthy.
Picture
Total Time: 30 mins    Yields: 2-3 cups
Ingredients:
  • 2 cups old fashioned oats
  • 1/4 cup pumpkin puree 
  • 1/8 cup pumpkin seeds
  • 1/8 cup walnuts, crushed
  • 1/4 cup pecans, crushed
  • 1/8 cup almonds, slivered
  • 1/4 cup sunflower seeds
  • 1/4 cup maple syrup
  • 1-2 tsp pumpkin spice

Directions:
1. Preheat oven to 350 degrees F. Add all ingredients to a bowl and mix until combined. 
2. Line a baking tray and spread granola evenly across. Bake in oven for 20-25 minuets, occasionally checking to stir so the granola so that it doesn't burn.  

3. Remove from oven and let cool. Store in airtight container for 4-5 days. 
1 Comment
    Ashley & Brittney
    Picture
    Twins. 21 years old. Here to inspire, to learn and create, and share all things health and wellness related. Find recipes, our workouts, and lifestyle.

      Subscribe
      never miss an update

    Subscribe to Newsletter

    Categories

    All
    Baking
    Banana
    Breakfast
    Cacao
    Chia Seed
    Dessert
    Dinner
    Fruit
    Gluten Free
    Gluten-free
    Granola
    Healthy
    Healthy Dessert
    Healthy Dinner
    Healthy Meals
    Overnight
    Pumpkin
    Quick Meals
    Quinoa
    Raw
    Raw Desert
    Rawnola
    Raw Treats
    Refined Sugar Free
    Snacks
    Vegan
    Vegan Dessert
    Vegetarian
    Veggies

    Archives

    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    December 2016
    August 2016
    July 2016
    April 2016
    March 2016
    November 2015
    October 2015
    April 2015
    March 2015
    February 2015
    January 2015
    October 2014
    September 2014

Powered by Create your own unique website with customizable templates.
  • Home
  • Recipes
    • Breakfast
    • Smoothies
  • Wellness
  • About Us
  • EBOOK
  • Contact
  • YOUTUBE