Guest Post: Quinoa Crunch Cereal

My name is Valerie and I am a Gluten Free & Dairy Free food blogger over at The Kitchen Revival

I am a Full Time housewife, mommy to an almost 7 yr old Shih tzu by the name of Conner, and a self taught cook. 

Now that you know who I am, I would like to share an easy and satisfying breakfast that will keep you fueled up and satisfied!

Quinoa Crunch Cereal

1 1/2 cups Cooked Quinoa

1 tbsp. Flax Seeds

2 tbsp. Pure Maple Syrup

About 2 Small Handfuls of Sliced Almonds

1/4 tsp. Cinnamon

1/4 Cup melted Coconut Oil

Dried Fruit of your Choice (Optional)

Chocolate Chunks (Optional)

GF quinoa crunch | reagantherecipehoarder.com

Preheat your oven to 375 F. and line a large baking sheet with parchment paper.

Mix together the Quinoa, flaxseeds, and almonds. Then add in the maple syrup and coconut oil, and cinnamon. Mix everything thoroughly.

quinoa crunch | reagantherecipehoarder.com

Spread the mixture in an even layer onto the prepared baking sheet.

quinoa crunch | reagantherecipehoarder.com

Bake for around 30 to 50 min. Halfway through baking, flip the cereal around with a spatula to ensure even cooking. The cereal should be slightly golden brown when finished.

Remove from the oven and allow the cereal to cool so it can crisp further.

After the cereal has cooled and you are ready to eat, add in your favorite dried fruit or chocolate chunks.

Enjoy the cereal with your favorite milk or dairy free milk!

GF quinoa crunch | reagantherecipehoarder.com

fried farmhouse eggs for a fast stick-to-your-ribs breakfast

I was able to run out past George Ranch to the Three Sister’s Farm farm stand this past Sunday.

I got some fresh eggs, some butter lettuce, kale, arugula, some gorgeous vibrant carrots, & a jar of honey. 🙂

& of course, I was super excited to make breakfast with those eggs today!

fried farm eggs | reagantherecipehoarder.com

I’m not sure if I’ve given y’all enough warning.

I’m completely obsessed with fresh vegetables, & farm-to-table meals. Yes, I’m in a crazy, delicious, love affair with pork belly.

But my obsession is farm-to-table meals. It’s thrilling, & all-consuming. 🙂

Small local farms are my favorite things.

My dad jokes that if I can find a farmer boy to marry I’m gone in a heart beat. But it’s actually true. 🙂

yield: 2-3 servings, depending how hungry y’all are

2 tbsp EVOO for frying
3 eggs, cage free farmhouse eggs if you can get ’em – TRUST ME, it’s worth the drive out of the suburbs to get ’em
1 small bell pepper, or 1/2 large, sliced thin – I used yellow
3/4 c sliced mushrooms
12 cherry tomatoes, sliced vertically
3 cloves garlic, minced – I’m a big fan of garlic, but you can scale back if you prefer

— Now it may look like there’s a whole bunch of ingredients in here, but trust me, the eggs are the star of the show. The flavors from the vegetables compliment the fresh eggs without overpowering them.

Heat the EVOO on low heat & add the tomatoes, bell pepper, mushrooms, & garlic.

Cover for 2 minutes.

Stir the vegetables into a pile & crack the eggs on top.

Cover for 7 minutes.

Serve hot. 🙂

Check out Three Sisters Farm here.

super savory scramble!

super savory scramble.

say that 5 times fast!

No, you don’t really need to do that.

I mean, you can if you want. but you don’t HAVE TO.

super savory scramble! | reagantherecipehoarder.com

Miss Thang (my grandma) has her days & nights all mixed up, & as her primary caregiver that means my days & nights are all kinds of mixed up too.

So I woke up at  6am & was just absolutely FAMISHED

& I mean that.

& I really wanted somethin’ hearty, somethin’ to keep my belly full ’til lunch.

So I whipped up some eggs. But not just any eggs.

Garlicky, spinachy, mushroomy, cheesy eggs. & they were ah-maz-ing.

Here’s what you need:

2 eggs, whisked
EVOO
1 clove garlic, minced
1 handful of fresh spinach, stems removed
1 handful of mushrooms
Mozzarella

Whisk your eggs & set aside.

Then, drizzle some EVOO into a pan & heat it on low heat.

Toss the garlic into the pan & brown it.

super savory scramble! | reagantherecipehoarder.com

Then throw some mushrooms on top of that, & saute those suckers.

super savory scramble! | reagantherecipehoarder.com

Then add the spinach, & grate some mozzarella on top & saute those too.

super savory scramble! | reagantherecipehoarder.com

Once it’s all sauteed, & the cheese is melted & gooey, stir in your eggs.

super savory scramble! | reagantherecipehoarder.com

Cook to your preferred consistency. 🙂

PS – Here’s a handy dandy 5×7″ printable!

super savory scramble recipe card

cranberry & walnut granola

I’ve been wanting granola.

But, honestly, they charge way too much for pre-mixed granola.

“they” meaning “the man”.

So, I made some myself today.

cranberry walnut granola | reagantherecipehoarder.com

Here’s what you’ll need:

2 c oats – not instant
2 tbsp agave – honey will work fine too
1/2 c cranberries
1/2 c walnuts

Preheat oven to 350F.

Spread your oats on a silicone lined baking sheet, or parchment lined.

Then drizzle the agave.

Next top with cranberries,

cranberry & walnut granola | reagantherecipehoarder.com

then walnuts.

cranberry & walnut granola | reagantherecipehoarder.com

Bake for about 20 minutes, moving around with spatula 10 minutes through for even toasting.

Cool, & store in an airtight container.

Happy eating!

cranberry & walnut granola | reagantherecipehoarder.com

light as a feather biscuits – the perfect weekend breakfast

I don’t know about y’all but I grew up on biscuits & butter beans.

Oh, & bacon.

Mmm, pig.

Sorry, got side tracked!

Anyways, I grew up on biscuits.

In fact – we eat ’em every Saturday morning, as is tradition.

Not that canned biscuit crud either!

Homemade!!

Here ya go:

3 c all purpose flour
1 tsp salt
2 tsp sugar
1/2 tsp baking soda
4 tsp baking powder
3/4 c veg shortening
1 c buttermilk (1 c milk 2 tsp vinegar)

Preheat to 425F.

Sift flour with salt, sugar, baking soda, & baking powder.

With a pastry cutter, blend the shortening into the dry ingredients.

*pro tip: it’s best if the shortening is cold so that the dough doesn’t become greasy.

Mixture should resemble coarse meal.

Add the buttermilk & lightly stir until mixed – remember, don’t over mix the dough or it won’t be flaky!

Turn onto a floured surface (wax paper dusted with a bit of flour works great!) & knead for one minute so the crumbs are incorporated & dough is smooth.

Roll to a thickness of about one-half inch.

Cut with a two-inch biscuit cutter (or a floured mouth of a mason jar).

Place biscuits on a parchment-lined baking sheet &bake in a preheated oven 13 minutes-15 minutes until biscuits have risen & are golden on top. Yum!

Yield: approx 20 two-inch biscuits

per biscuit

* 164 calories, 16 g carbs, 10 g fat, 2 g protein, 1 g sugar

biscuit recipe card

GF DF breakfast cookie guest post on The Kitchen Revival

Hey all! 🙂

My guest post on The Kitchen Revival is now live! Yay!

Check out my super easy & super yummy recipe for GF DF breakfast cookies, with a SF option here. 🙂

Later, I’ll be posting a yummy kale recipe. Because I LOVE kale! 🙂