Last week I had a craving for oatmeal cookies and since all oats cannot be certified to be gluten / wheat free, we have to be creative..quinoa to the rescue! One of my beautiful clients gave me the cookbook, Quinoa 365: The Everyday SuperfoodThis cookbook has been on Amazon’s top list of cookbooks and was once the top selling book in the province.
Apparently everyone is catching on to the benefits of quinoa!
One of the authors of the book, Carolyn Hemming says “it is not just for vegetarians anymore, people say there are super foods out there but I have a hard time seeing anything with a nutritional profile like quinoa. It’s got everything from fatty essential acids, protein (as much as milk) complex carbohydrates, fiber, vitamin and minerals. Nothing comes close to quinoa.’’
So there you have it! The other advantage to quinoa is its versatility, as it can be topped with fruit as a breakfast option or you can add veggies to it with a dressing for lunch. The other great thing is that it also comes in many forms, its whole form (the best way to eat it) but as well has been made into flour and flakes, which are perfect for our ‘oatmeal’ cookies!
Recipe courtesy: Another Health Filled Day by recipe creator extraordinaire
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