Quinoa

Quinoa is a grain, mainly from the Andes Mountain countries of Peru, Bolivia and Chili. It is a gluten free, whole grain packed with protein and fiber plus many other nutrients. 

It can be used, once cooked, warm or cold. Good as a savory with spices, veggies and meat or as a sweet for breakfast with fruit or as an alternative to oats.

Usually found in the health food section of your grocery store, it can be pricey but I think it is worth it. Bob's Red Mill is probably the most common brand, so far I have found Trader Joe's to be the cheapest.

Quinoa pronounced keen-wa has a nutty taste with a crunchy texture that almost pops in your mouth. It must be rinsed before you cook it, because it has a soap-like coating. You will need a very fine colander or I line mine with a paper towel.

Cook with 2 parts water or broth to one part grain. Bring to a boil then simmer for 15 min. You can also cook in a rice cooker.

Once it is cooked it becomes somewhat translucent and little rings begin to separate. 

Give it a try!!

Brownie mix

Brownie Mix

I love brownie mix, it is the most versatile quick dessert there is. Quick and yummy. Bake up a batch, mix in nuts, chocolate chunks, marshmallows or caramels. Sprinkle with coconut and chocolate syrup or a dollop of cool whip and a cherry.
Why not slice them in half (chill first) and spread a little raspberry jam or peanut butter, place the top back on and enjoy.
How about making a couple batches, cutting and freezing them. For drop in company or a family dessert layer them in a bowl with some ice cream, or make a chocolate fondue and dip them with assorted fruit.
Layer them in a trifle bowl with instant pudding, canned pie filling and whipped topping. 

 I love to use the silicone baking cups, just spray and make individual brownie cupcakes, you can top each with a different topping, good if you like nuts and the rest of the family doesn't. Be sure and cool completely before removing if you use these or you will have a brownie mess!

flax

Spot light-Flax

Flax, if you have never tried it now may be the time. Flax can be found in most grocery stores now, in 3 forms; whole, ground or milled, and flax oil. It has a nutty flavor and can easily be added to baked goods, sprinkled on salads or mixed into sauces. Flax is rich in Omega 3's. Ground flax has 1,900 mg per tablespoon, whole flax seed has 2,600 mg and oil has 8,000 mg! Rich in antioxidants too.
Studies in health have revealed some positive results between flax and cancer, dry eyes, ADHD and menopause. In fact one study showed menopausal women that took 2 Tbs. of ground flax twice a day reduced hot flashes by 50% and the intensity of flashes decreased by 57%.
Flax should be stored in the freezer for best retention of nutrients, you can easily grind whole seeds yourself as needed.
When baking, if your recipe has at least 2 cups of flour, you can substitute 1/4 to 1/2 c with ground flax.
try cranberry flax muffins today or use it in your banana bread.