Quinoa Smoothies?

Every so often someone searches quinoa smoothies and lands on my site. I had never thought to add this wonderful little food to my drinks before but curiosity got the best of me this morning. I was working to meet my day’s calcium quota with a breakfast smoothie when I spotted a Tupperware of quinoa leftover from yesterday’s lunch. Now seemed like as good a time as any to try it.

I’m sort of on the fence about the results but wanted to at least share the recipe with you so you can decide for yourself. I’ll be honest, the texture was a little funny. For lack of a better word the quinoa made the smoothie a little…chunky. Not that that is necessarily a bad thing. I use chia seeds in my smoothies all the time so I’m used to a some crunch or bite in my morning beverage and prefer it to super smooth smoothies. This may just have been a little too much bite.

Again, to each their own. Maybe this will be your cup of tea smoothie.

Quinoa Colada Smoothie (vegan, gluten-free, soy-free)

1 frozen banana

1/2 cup frozen pineapple

2 tbsp chia seeds

1/2 cup light coconut milk

1/2 cup almond milk

1/3 cup cooked quinoa, using these cooking directions


Thaw your banana slightly in the microwave. 20-30 seconds should do.

Place all ingredients in a blender or measuring cup if you’re using an immersion blender.

quinoa colada smoothie DSC_0069

Blend for a minute.

Add extra pineapple and quinoa to the top.

As I type this I am just now thinking a couple of tablespoons of shredded coconut would have been a nice addition to this as well.

Serve in a pretty glass for no reason other than that you can. (Excuse the windows reflection in the glass 🙂 )

quinoa colada smoothie quinoa colada smoothieQuinoa smoothie

Enjoy and Exhale!

Banana Raisin Oatmeal Bars

Thank you for all the kind comments from yesterday’s Virtual Vegan Potluck. If you didn’t get a chance to see my recipe click here.

Now on to something sweet.

I love when first time recipes turn out. It makes the cooking process so much more enjoyable.

I’ve been craving oatmeal cookies for a couple of days now. I have all the ingredients but am never in the mood to bake at night when I really want one. This morning, in a baking mood, I started concepting (ah, an old advertising word, haha) how to justify a way to have oatmeal cookies for breakfast.

This recipe combines all the things I love about cookies without all the butter and flour and sugar. You can eat one of these bars every morning and not feel the least bit bad. Plus, they are really quick and easy to make, which seems to be my theme these days.

Banana Raisin Oatmeal Bars (vegan, gluten-free)

2 cups gluten-free oats

1/2 teaspoon allspice

1 teaspoon ground ginger

1/2 tablespoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon salt

1 tablespoon maple syrup (agave would probably work well here too)

1 teaspoon vanilla extract

1 cup unflavored almond milk (or whatever type of milk you prefer)

2 frozen bananas, thawed (you can also use very ripe bananas if you have some you need to use up)

1/4 cup raisins


Preheat oven to 375.

Mix all dry ingredients in a bowl.

Add all wet ingredients to dry. If using frozen bananas microwave for 30-45 seconds then mash into the mixture with a fork.

Add raisins last.

Grease a glass baking dish, I used cooking spray. Dump mixture into baking dish.

Bake for 20-25 minutes or until bars become firm.

Serve once cooled with a big glass of black tea or coffee.