Warm and Nutty Cinnamon Quinoa

1 cup organic 1% low fat milk (or water
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred ( or blueberries and raspberries)
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Fish Tacos

1lb firm white fish (mahi mahi, halibut, tilapia)
2 tbsp olive oil
3 cups fresh spinach
2 tomatoes
1 cup chopped basil
1 yellow onion, chopped
1 red pepper, chopped
1 package brown rice tortillas (or corn tortillas)
1 can black beans, drained
Garlic and herb mix
Lemon pepper
Salsa as desired

Chop all ingredients listed and add tomatoes and basil in bowl and put in the fridge. Start to sauté the onion and pepper in olive oil with about a tbsp of garlic and herb mix. Wash fish and sprinkle with olive oil and lemon pepper. Place fish on the grill on med/high heat. Open and drain can of beans. Keep stirring the onions and pepper and place on low until the fish is done. Add the beans to the onion and pepper to heat. Flip the fish after about 3-5 minutes. Watch carefully not to burn, only a few minutes and they will be done. Heat tortillas briefly until warm. Bring out the tomatoes, basil, and spinach.

Gluten Free Almond Power Bars

2 cups almonds (raw)
½ cup flax meal
½ cup shredded coconut (unsweetened)
½ cup unsalted creamy roasted almond butter
½ teaspoon celtic sea salt
½ cup coconut oil
4 drops stevia
1 tablespoon agave nectar
1 tablespoon vanilla extract
1 cup dark chocolate 73% (optional)

1. Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor
2. Pulse briefly, about 10 seconds
3. In a small sauce pan, melt coconut oil over very low heat
4. Remove coconut oil from stove, stir stevia, agave and vanilla into oil
5. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste
6. Press mixture into an 8 x 8 glass baking dish
7. Chill in refrigerator for 1 hour, until mixture hardens
8. In a small saucepan, melt chocolate over very low heat, stirring continuously
9. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens
10. Remove from refrigerator, cut into bars and serve.
    

* You can also make Macadamia Power Bars. To make that recipe simply substitute raw macadamia nuts for the almonds and raw macadamia nut butter for the roasted almond butter.

Credit - http://www.elanaspantry.com/power-bars/