Combine quinoa and whey in a glass bowl and add just enough warm filtered water to cover it. Cover the bowl with a plate or towel, and soak for 12-24 hours. When ready to cook, rinse the quinoa and place in saucepan with 2 cups water. Bring to a boil, then cover, reduce heat and simmer for 20 minutes.
Saute chicken in butter until still slightly pink, then remove from pan and set aside. Saute onion in butter until translucent, then add coconut milk, cover and simmer for about 3 minutes. Return chicken to pan, cover and simmer for about 3 more minutes, then add peas and simmer until heated through. Serve over quinoa, and salt to taste.
Place quinoa in saucepan with 2 cups water. Bring to a boil, then cover, reduce heat and simmer for 20 minutes.
Combine coconut milk, frozen cooked chicken pieces, and peas in a pan and heat together until heated through. Mix together with cooked quinoa and serve. Salt to taste.
3-4 cups grated zucchini (or yellow squash), drained well
1/3 cup whole wheat flour or spelt flour
1/4 tsp salt
1 cup grated whole milk mozzarella cheese
1 cup sharp white cheddar cheese
2-4 TBSP freshly grated Parmesan cheese
8 oz sliced mushrooms
1 tsp dried oregano
1/2 tsp dried basil
3 medium tomatoes, thinly sliced
Combine zucchini/squash, eggs, flour, and salt in a bowl, then press evenly into a greased pizza pan with edges. Bake at 450˚ for 10 minutes. When it is slightly golden brown, remove from oven and layer on the remaining ingredients in order. Sprinkle garlic powder over the top. Bake at 350˚ for about 20 minutes, or until cheese is golden brown.
Combine in a glass container and cover. Chill for at least 3 hours, or overnight. When ready to serve, place individual servings in bowls and top with a scoop of plain yogurt and a combination of sliced almonds and pecan pieces.
Cook pasta according to package directions, omitting salt and fat. Place flour or oatmeal in a saucepan and add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick, stirring constantly. Remove from heat; stir in 1/2 cup Parmesan, cottage cheese, salt, pepper, nutmeg and spinach. Melt butter in a skillet over medium heat. Add leeks and mushrooms and saute until tender. Stir in oregano and garlic (and sausage). Grease a 4 qt. (11x15-ish) baking dish, and spread 1 cup spinach mixture in the bottom. Layer noodles over that, then about 1 1/2 cups of the mushroom mixture, then repeat all three layers, ending with spinach mixture on top. Cover and bake at 400˚ for 25 minutes. Uncover and sprinkle with 1/2 cup Parmesan and the mozzarella. Bake for an additional 15 minutes or until golden brown. Let stand for 10 minutes before serving.
Used to be recognizable as being adapted from Cooking Light, April 2003