Blueberry Quinoa Scones

2 Tbsp unsalted butter, melted
4 Tbsp honey
1 C cooked quinoa
1/2 C milk
2 C whole wheat flour
1 tsp cinnamon
4 tsp baking powder
1 C blueberry, pulsed in the magic bullet so there is a bite of blueberry in every bite








1. Preheat oven to 350.
2. In a mixing bowl, mix together butter, honey, and quinoa.
3. Slowly mix in milk, once combined fold in marionberries
4. In a seperate mixing bowl, mix together flour, cinnamon  and baking soda
5. Add dry ingredients slowly, and mix until well combined
6. Place dough on a floured surface and roll it out, then fold it over on its self and repeat three or four times (adding flour as needed) to create layers in the scones.
7. Roll out scones into a circle about an inch thick and cut into 8 triangles.
8. Place on a greased cookie sheet and cook for 15-20 minutes or until a toothpick inserted into the center comes out dry.


(inspired by Blueberry Quinoa Scones by Once a Month Mom)

Marionberry Quinoa Mini Bread Loafs

1 Tbsp butter, melted
1 Tbsp honey
3/4 C cooked quinoa
3/4 C milk
2 C whole wheat flour
2 tsp baking powder
3/4 C marionberry, cut into large chunks








1. Preheat oven to 350.
2. In a mixing bowl, mix together butter, honey, and quinoa.
3. Slowly mix in milk, once combined fold in marionberries
4. In a seperate mixing bowl, mix together flour and baking soda
5. Add dry ingredients slowly, and mix until well combined
6. Batter will be sticky, so coat your hands with flour and separate dough into 6 round balls
7. Place dough balls on a greased cookie sheet and cook for 20-30 minutes or until a toothpick inserted into the center comes out dry.

Optional Lemon Drizzle:
2 tsp lemon juice
1/3 C powdered sugar
1 tbsp milk

1. Mix all ingredients, until well combined
2. Drizzle over warm mini loafs
3. Allow drizzle to harden before serving

(inspired by Blueberry Quinoa Scones by Once a Month Mom)

Sausage, Pepper and Onion Stew

6 smoked sausage links
2 tbsp olive oil
1 red pepper, cut into chunks
1 onion, cut into chunks
4 cloves garlic, minced
Dash of cayenne pepper
2 tbsp tomato paste
1/2 C white wine
3 C tomato sauce
1 1/2 C chicken stock

1. Place whole sausages in a stock pot with an inch of water and 1 tbsp olive oil. Bring to a boil and let water cook off allowing the sausages to fully cook and get a little crispy on the outside.
2. Remove the sausage once water and oil is cooked off and them set aside.
3. Place 1 tbsp olive oil, pepper, onion, garlic, and cayenne pepper in the same stock pot and cook for 10 minutes on medium or until veggies are soft and onions are translucent.
4. Add tomato paste, wine, tomato sauce and chicken stock. Stirring to incorporate the tomato paste.
5. Cut sausage at an angle into large chunks and add to boiling soup
6. Let boil for 2 minutes and serve.

(Inspired by Sausage, Pepper, Onion One Pot, by Rachel Ray)

Sweet Potato Burgers

2 cans of white beans, drained
1 large sweet potato
2 tsp pure maple syrup
1/2 tsp pepper
1/4 tsp rosemary
1/2 tsp cayenne pepper
1/2 tsp garlic
1 egg
2 C cooked quinoa
1/2 C bread crumbs
1/4 C whole wheat flour


1. Cook sweet potatoes at 425 for 45 minutes
2. Mash cooked sweet potatoes with white beans. Then gently incorporate the other ingredients.
3. Form into patties (they will be soft) and saute in skillet with 2 tbsp olive oil.
4. Cook each side until browned and crispy, about 7 minutes a side.

Optional toppings: Avocado, sauteed sweet onion or mayo

(inspired by easy sweet potato veggie burger, by healthy, happy life)

Veggie Delight Pizza

Pizza dough
5 cloves elephant garlic, roasted (recipe to follow)
2 roma tomatoes, diced
5 artichoke hearts, diced
1 green pepper, diced
1/2 C mushrooms, chopped
2 small zucchini, sliced and halved
1 chicken breast, diced and cooked (optional)
2 C mozzarella cheese, shredded
White Sauce (recipe below)







1. Preheat oven to 400.
2. Roll pizza dough to the size of a cookie sheet. Roll edges to create a crust and place in preheated oven for 10 minutes to rise and crisp.
3. Pour white sauce on crust and spread to the rolled edges. Start layering on veggies in whatever order you would like. Top with cheese.
4. Bake until golden brown, about 25 minutes.


Roasting Garlic
1. Peel garlic leaving one layer of skin on them and leaving them in the bulb
2. Cut off the tops of the garlic and place each bulb in a muffin tin
3. Drizzle with olive oil and cover with foil
4. Bake for 30-35 minutes

White Sauce
1 C whole milk
2 tbsp unsalted butter
2 tbsp wheat flour
1/4 tsp pepper
1/4 tsp cayenne pepper
3 cloves elephant garlic, roasted (recipe to follow)

1. Slowly warm milk in a small saucepan
2. In a separate saucepan melt the butter. When melted add the flour and stir until smooth. Gradually whisk in milk, pepper and cayenne. Cook until it comes to a boil and thickens.
3. Place sauce and garlic cloves in a blender and blend until smooth. Let cool for 15 minutes before placing on the pizza.


(inspired by Roasted Garlic White Pizza with Garlic Sauce, by Emeril Lagasse)