Tuesday Recipes

Peaches, soup and pumpkins are up....

Quinoa Peach breakfast (2-3 servings)

1Cup quinoa
3/4 cup almond milk
1tbsp chia seeds
drizzle of raw honey
2 peaches

Cut up peaches into thin slices
using a small pot, heat almond milk over low medium heat bringing to a simmer
add quinoa to pot and let cook for 10-15 min until mild has absorbed
remove from heat and add chia seeds, peaches and honey
let quinoa sit for few minutes until chia seeds plump up
option - sprinkle top with almonds

Ratatouille Soup

2 1/2 cups eggplant, peeled and cubed
2 cups       water
2 cups       plum tomatoes, chopped with juices
1/2 cup     mushrooms, sliced
2 cloves    garlic minced
1 cup         zucchini, coarsely chopped
1/4 tsp       black pepper
1 cup         mozzarella cheese shredded

combine all ingredients except cheese in a large pot, stirring well. Bring to boil, cover and reduce heat.  Simmer for 25 min or until vegetables are tender.  Top with cheese.

Pumpkin pudding (serves 4)

2            large eggs
5 pkgs.  brow sugar substitute
2 cups   pumpkin puree
1 tsp     ground cinnamon
1/2 tsp  ground ginger
1/4 tsp  ground nutmeg
1/4 tsp  ground cloves
1/2 tsp  pumpkin spice
1 cup    milk 1% or skim

preheat oven to 425F.  Mix the first 8 ingredients in a large bowl.  Beat in the skim milk.
pour mixture into an oven proof dish.  Reduce heat to 350F and bake for 35-40 min. or until the top is lightly browned and the pudding is set.  Serve warm or chilled