Family Hiking Trip & Tabbouleh Recipe

Healthy and delicious Tabbouleh recipe you don’t want to miss!

I have been ITCHING to go hiking lately. The last time I went was a few months before I got pregnant. My husband and I drove to Shenandoah National Park. We spent the whole day hiking and we might have gotten lost…obviously not my fault hehe. It was so relaxing and exhilarating and after wearing ourselves out we went out for (gluten-free) pizza and brownies…YUM.

Since having a baby I haven’t gotten the chance to go hiking again, and I’ve been trying to figure out how to plan a (serious hiking) trip with Aleena when she gets a little older.

We were in Canada visiting for a week and we wanted to do something fun and different, so we decided to drive up to Hamilton, Ontario for a short, easy hike. We were going to try to hike Chedoke Falls. It was a pretty easy hike–we were mostly just walking on a straight trail the whole time. Once it got closer to the falls it got a bit challenging and honestly–it probably wasn’t the smartest thing to be doing with Aleena in the baby carrier (I’ll be getting a baby carrier specific for hiking next time).
But we did it, and it was so refreshing just to get out of the house and get some sun! The fresh air, the relaxing walk, enjoying the company of being around my family was all so nice.
Since having Aleena, for some reason I have become obsessed with walking outside. It is the most relaxing thing for me! It feels like the only time my brain just shuts off and I’m able to relax…

gluten free tabbouleh
So once we got home we were seriously STARVING and I was cravingggg tabbouleh!
Now, I’m kind of a farab (a fake Arab) because in my family, we didn’t grow up very cultural, and to be completely honest, I don’t really like Tabbouleh (gasp!).
Also, I have been gluten-free for about 5 years, and so eating Tabbouleh wasn’t even an option for me anyway because it requires cracked wheat in the recipe. BUT, my mom is a master recipe queen and she created a gluten-free Tabbouleh recipe with quinoa. And it is seriously AMAZING. In my opinion, it is WAY better than traditional Tabbouleh. The quinoa absorbs the lemony-minty juice in a magical way and it is oh so delicious.
So, I wanted to share the recipe with you guys because it’s just too good and too easy not to share!

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GLUTEN-FREE TABBOULEH RECIPE

Ingredients:
3 bunches of parsley, finely chopped
1 bunch green onions, diced
1.5 cups cherry/grape tomatoes, sliced in half
2 cups quinoa, cooked
Dried mint, 1 tbsp
Salt, 1.5 tsp
Pepper, 0.25 tsp
Extra Virgin Olive Oil, ¾ cup
Juice of 2 lemons

Instructions:
1. Start by cooking your quinoa. I like to rinse it first before I cook it. For every one cup of uncooked quinoa, I use 2 cups water. 1 cup dry quinoa makes about 3 cups cooked quinoa, so I usually make about one cup quinoa just incase I need a little extra. Once quinoa is rinsed, put it in a pot with water, and put the stove on high. When the quinoa is boiling, turn heat down to low and simmer for about 15 minutes until the quinoa has absorbed all the water, and is nice and fluffy.

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2. Once the quinoa is done, put it in a bowl and set aside until completely cool. If you want it to cool quicker, place the bowl in the freezer for a few minutes.

3. Finely chop the parsley OR put it in the food processor.

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4. Next chop the bunch of green onions, and tomatoes.

5. Add the cooled quinoa to the parsley, green onion, and tomatoes.

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6. Add the extra virgin olive oil, lemon juice, salt, pepper, and dried mint.

7. Mix all together and let sit for 10 minutes for the quinoa to absorb all the flavor of the juice and spices.

8. Enjoy!!!
*Note: I like my Tabbouleh really lemony, so feel free to increase or decrease the amount of certain ingredients to your liking.

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Recipe: Healthy to Die for Waffles

So…you guys might already know, but my husband and I seem to be obsessed with WAFFLES.

We love eating them as a post-workout breakfast treat. I thought I would share a couple of our recipes with you guys so that you can join us in our waffle obsession.

I adapted this recipe from Cookie & Kate. They have a delish gluten-free oat waffle recipe. Now, I don’t have time to make waffles EVERY morning, c’mon guys, I’m not a superhero. So, I usually double or triple the recipe and end up snacking on them the rest of the day freeze them to use for the rest of the week.

I tweaked it a bit and came up with TWO different waffle recipes that you guys are gonna LOVE.

Chocolate Chip Cookie Waffles and Mexican Chocolate Cake Waffles (both gluten-free). My husband and I are gluten free, so we use certified gluten-free oats, but feel free to use regular oats if gluten-free isn’t your jam ;).

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CHOCOLATE CHIP COOKIE WAFFLES (GLUTEN-FREE)

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Yield: 3-4 waffles

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INGREDIENTS:

  • 1½ cups certified gluten free oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup coconut/almond/cashew milk
  • ¼ cup coconut oil, melted
  • 2 eggs
  • 2 tablespoons maple syrup (honey will also work)
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips

 

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INSTRUCTIONS:

1) If you don’t already have oat flour, grind oats in a food processor until fine (about 1-2 minutes).

2) Once you have your oats ground, mix oat flour, baking powder, salt, and cinnamon in a mixing bowl.

3) Whisk wet ingredients in a separate bowl (milk, coconut oil, eggs, maple syrup, and vanilla extract).

4) Dump the wet ingredients into the dry ingredients and stir gently. Next, add the chocolate chips. The batter should be slightly lumpy (try not to mix too much–although if you do, it’s not a big deal). Let the batter rest for 10 minutes to thicken. Warm up your waffle maker to medium-high heat.

5) Once the waffle iron is hot, let the waffle making process begin!

6) Avoid stacking the waffles so that they stay nice and crispy. To keep them warm, place on a baking sheet and keep in the oven at 200 degrees.

7) Serve waffles with butter, maple syrup, nut butter, fruit, or whatever toppings you like (I really like to eat mine with honey and nut butter on top).

8) Avoid leaving waffles on the counter as to avoid eating waffles for breakfast, lunch, and dinner.

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MEXICAN CHOCOLATE CAKE WAFFLES (GLUTEN-FREE)

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Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Yield: 3-4 waffles

INGREDIENTS:

  • 1½ cups certified gluten free oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • 2 tablespoons cocoa powder
  • ¾ cup coconut/almond/cashew milk
  • ¼ cup coconut oil, melted
  • 2 eggs
  • 2 tablespoons maple syrup (honey will also work)
  • 1 teaspoon vanilla extract

INSTRUCTIONS:

1) If you don’t already have oat flour, grind oats in a food processor until fine (about 1-2 minutes).

2) Once you have your oats ground, mix oat flour, baking powder, cocoa powder, salt, and cinnamon in a mixing bowl.

3) Whisk wet ingredients in a separate bowl (milk, coconut oil, eggs, maple syrup, and vanilla extract).

4) Dump the wet ingredients into the dry ingredients and stir gently. The batter should be slightly lumpy (try not to mix too much–although if you do, it’s not a big deal). Let the batter rest for 10 minutes to thicken. Warm up your waffle maker to medium-high heat.

5) Once the waffle iron is hot, let the waffle making process begin!

6) Avoid stacking the waffles so that they stay nice and crispy. To keep them warm, place on a baking sheet and keep in the oven at 200 degrees.

7) Serve waffles with butter, maple syrup, nut butter, fruit, or whatever toppings you like (I really like to eat mine with honey and nut butter on top).

8) Avoid leaving waffles on the counter as to avoid eating waffles for breakfast, lunch, and dinner.

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