Quinoa Macaroons

Sometimes I just want to escape to a world of no worries, no deadlines, no homework, no expectations, and no false hopes .

Sometimes I wonder, is that what heaven is like?

I’m sure I could find an island on Earth to step in to do the job.

I actually don’t remember when the last time was that I took a vacation with my family, or myself.

Maybe when I was 10.

I’ve made it a goal of mine to take one vacation by myself beginning next year.

I want to see the world, venture out, experience the unknown, and clear my head a little bit, ya know?

You can hold me to it.

For now, we have quinoa.


 Only, we stuffed it into a cookie.


More specifically, I made you quinoa macaroons.


This cookie is super soft and chewy.


Plus, they have coconut and are packed with protein from the quinoa.


Yes, this is real life.




Let’s eat!

Quinoa Macaroons
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22
Soft, fluffy coconut macaroons made with quinoa for a special twist! Gluten-free, nut-free.
  • 6 large Medjool dates, pitted, and soaked in water overnight
  • 2 large eggs, at room temperature
  • ½ c. granulated stevia
  • ¼ c. melted coconut butter, plus extra for topping, optional
  • 2 t. pure vanilla extract
  • 1 cup cooked quinoa
  • 2 T. coconut flour
  • 1 t. baking powder
  • ½ t. sea salt
  • 1 c. unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the dates and their soaking water in the bowl of a large food processor and process on high until smooth.
  3. Place 4 Tablespoons of the date puree in a large mixing bowl along with the eggs, stevia , coconut butter, and vanilla and mix until smooth.
  4. Stir in the cooked quinoa, coconut flour, baking powder, and sea salt.
  5. Fold in the coconut.
  6. Drop the batter by rounded tablespoons onto the prepared baking sheet.
  7. Slightly press on the top of each cookie to flatten slightly.
  8. Bake for 12-15 minutes or until lightly golden.
  9. Let cool slightly.
  10. Drizzle w/ melted coconut butter if preferred.


Weddings and Snacks

I went to my cousins wedding on Saturday.

Well, she’s like my third cousin.

In my family we don’t really discriminate when we speak of 1st, 2nd, or 3rd cousins.

Obviously, I’m closest to my first cousins, but any time is a GREAT time for a party with family.

So, naturally, I hit up the open bar, danced the night away, and raised my glasse(s) one too many times 😉

Side note: I had to buy a brand new pair of heels for this wedding because I danced the heel taps off of my last pair at my cousins wedding last April.

Go hard, or go home.

It was a blast.

This week is going to be extremely busy for me, especially since this is my first week of personal training at my job.

The one thing that is super important to me while I’m on my feet all day is proper nourishment.

Taking breaks between clients is almost impossible, so I need to have food that I can pop in my mouth and go.

But good food.

With lots of “great-for-you” ingredients.


I’ve been on the quinoa train the past couple of days.


Its a great source of carb & protein, with a super nutty taste.


Soooo…I mixed it up w/ some zucchini, Italian seasoning, and lots of other good stuff.


Bite-sized quinoa zucchini omelet cups.


Super healthy, super quick, super tasty.


Plus, I’m pretty sure the house smelled like pizza while they were baking.

Win, win.

P.S. I totally know it’s Cinco de Mayo and I should be sharing a recipe for guacamole and/or margaritas.

Totally unprepared 😉

Quinoa Zucchini Omelet Bites
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
Fluffy "omelet" like bites chock full of nutty quinoa, zucchini, and italian seasonings. Gluten-free, paleo.
  • 1 c. cooked quinoa (cook according to package directions), warmed
  • 1 large zucchini, grated
  • 2 large eggs
  • 2 T. dried Italian seasoning
  • 1 t. granulated garlic
  • 1 t. granulated onion
  • salt and freshly ground black pepper, to taste
  1. Preheat the oven to 350 degrees F.
  2. Grease a mini muffin pan w/ cooking spray.
  3. In a large bowl, combine all of the ingredients.
  4. Drop the mixture into each mini muffin cup.
  5. Bake for 15-20 minutes or until slightly golden.
  6. Let cool slightly.
  7. Devour.