3 Healthy Recipes: Quinoa, Apples, and Carrots
Healthy cooking is easier than you think, says Atlanta lifestyle consultant and chef Megan McCarthy. To help you get started, McCarthy shared three of her favorite recipes with WebMD.
Signature Quinoa Salad
How Boys and Girls Learn Differently
Shortly after my son started his first year of elementary school, I asked him to name his favorite subject. “Basketball,” he answered without skipping a beat. “Everything else is boring.”
Declarations like this — “I like recess and P.E. best!”– from young boys about their school experience sometimes raise concern for parents, but they shouldn’t necessarily, says Michael Gurian, MA, co-founder of the educational research and training Gurian Institute and author of The Minds of Boys: Saving Our…
Read the How Boys and Girls Learn Differently article
Apple Crumble
New World Carrot Cake
Serves 4-6
1 cup quinoa, rinsed
2 cups water
3 Tbsp extra virgin olive oil
1 tsp Spike seasoning or salt and pepper to taste
3 Roma tomatoes, seeded and diced
1 peeled cucumber, seeded and diced
1/2 diced red onion or 3 scallions, diced
1 avocado, diced
Fresh chopped basil
Bring water and quinoa to a boil. Cover and turn down to simmer for 12-15 minutes or until water is absorbed. Transfer cooked quinoa to a large bowl. Add olive oil and seasoning to quinoa and mix. Add in chopped tomatoes, cucumber, onion, avocado, and basil and gently toss to serve.
Serves 6
For crumble crust:
1 cup raw walnuts
1 cup raw pecans
1/2 cup oat flour
2 Tbsp agave nectar
1/4 cup apple juice or cider
1 tsp cinnamon
1 tsp freshly grated nutmeg
Pulse walnuts and pecans in food processor. Add in oat flour, agave nectar, apple juice, cinnamon, and nutmeg. Pulse until combined. Press mixture into oiled pie pan, saving 1/4 cup for topping. Bake for 5 minutes at 375 degrees.
For apple filling:
6 apples, peeled and sliced thin
1/4 cup cane sugar
1 tsp pure vanilla extract
1 Tbsp lemon juice
1 tsp cinnamon
1 tsp freshly grated nutmeg
Put apple slices into a large bowl. In a medium bowl, combine cane sugar, vanilla extract, lemon juice, cinnamon, and nutmeg. Toss apples with sugar mixture. Fill par-baked pie crust with apple mixture and top with remaining nut mixture. Bake at 400 degrees for 40 minutes.
Makes 12 squares
4 cups shredded carrots
1 cup evaporated cane sugar
8 oz can crushed pineapple
1 cup prunes, pureed
4 Tbsp warm water
4 egg whites
2 tsp vanilla
2 cups white whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1 tsp freshly ground nutmeg
1/2 tsp salt
3/4 cup shredded coconut (optional)
Preheat oven to 375 degrees. Coat a 9×13 baking pan with nonstick cooking spray. Set aside.
In large bowl, combine carrots, cane sugar, pineapple, prune puree*, egg whites, and vanilla. Blend thoroughly. Add flour, baking soda, cinnamon, nutmeg, and salt and mix well. Gently stir in coconut. Pour batter into oiled pan and bake about 45 minutes. Let cool.
*To make prune puree, combine 1 cup pitted prunes and 4 Tbsp warm water in a food processor. Pulse until pureed.
