Hybrid Athlete Food Blog

Herbed Wild Rice & Quinoa Stuffing

Posted by Lacey Byrd on

Herbed Wild Rice & Quinoa Stuffing

Ready in 35 minutes
Serves 20 people
Per Serving: 
Calories: 
Protein: 4
Carbohydrates: 34
Fat: 6
Ingredients
  • 2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
  • 1 large yellow onion (finely chopped)
  • 2 stalks celery (chopped (about 1/2 cup))
  • 2 medium Granny Smith apples (peeled and diced)
  • 2 medium cloves garlic (peeled and finely minced)
  • 2 tablespoons fresh thyme leaves (minced)
  • 1 teaspoon kosher salt + more to taste
  • 1/2 cup dry-ish white wine (I like Sauv Blanc for cooking - Chardonnay would work well too)
  • 4 cups low-sodium vegetable broth
  • 2 cups uncooked wild rice blend (I prefer a blend of 50% wild rice and 50% brown rice)
  • 1 cup uncooked quinoa (rinsed well)
  • 1 1/2 cups dried cranberries
  • 1 cup raw pecans (chopped)
  • 1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
  • 1/4 cup fresh sage leaves (minced)
Preparation
  1. Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
  2. Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
  3. Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

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Herbed Wild Rice & Quinoa Stuffing

Posted by Lacey Byrd on

Herbed Wild Rice & Quinoa Stuffing

Ready in 35 minutes
Serves 20 people
Per Serving: 
Calories: 
Protein: 4
Carbohydrates: 34
Fat: 6
Ingredients
  • 2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
  • 1 large yellow onion (finely chopped)
  • 2 stalks celery (chopped (about 1/2 cup))
  • 2 medium Granny Smith apples (peeled and diced)
  • 2 medium cloves garlic (peeled and finely minced)
  • 2 tablespoons fresh thyme leaves (minced)
  • 1 teaspoon kosher salt + more to taste
  • 1/2 cup dry-ish white wine (I like Sauv Blanc for cooking - Chardonnay would work well too)
  • 4 cups low-sodium vegetable broth
  • 2 cups uncooked wild rice blend (I prefer a blend of 50% wild rice and 50% brown rice)
  • 1 cup uncooked quinoa (rinsed well)
  • 1 1/2 cups dried cranberries
  • 1 cup raw pecans (chopped)
  • 1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
  • 1/4 cup fresh sage leaves (minced)
Preparation
  1. Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
  2. Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
  3. Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

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Chickpea and veggie stuffing poppers

Posted by Lacey Byrd on

Chickpea and veggie stuffing poppers

Ready in 30 minutes
Serves 8 people
Per Serving:
Calories: 226
Protein: 10g
Carbohydrates: 33g
Fat: 8g
Ingredients
  • 2 cups dried chickpeas, soaked in water to cover by 3 inches for 24 hours then drain and rinse well. 
  • 1 small yellow onion, peeled and quartered 
  • 4 cloves of garlic smashed and peels removed 
  • ½ cup coarsely chopped carrot 
  • ½ cup coarsely chopped celery
  •  ½ cup flat leaf parsley 
  •  ¼ cup chopped fresh sage
  •  1 tablespoon fresh thyme 
  • ½ teaspoon red pepper flakes
  •  1 tablespoon Tamari 
  • 1 tablespoon maple syrup 
  • Kosher salt and freshly ground pepper to taste 
  • Grapeseed oil for frying
Preparation
  1. Soak chickpeas in water to cover by 3 inches for 24 hours then drain and rinse well. 
  2. Finely chop carrots, celery, parsley, thyme, garlic and onion
  3. Mash chickpeas in a bowl
  4. Mix in the chopped up ingredients
  5. Add in the maple syrup, tamari, salt and pepper
  6. Roll the ingredients into 1” balls
  7. Put 3 tbsp grapeseed oil in a frying pan on high heat
  8. Drop the stuffing balls into the frying pan and roll in the oil until fully crisp and cooked/
Tips
Best paired with a jalapeno, cranberry dipping sauce

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Chickpea and veggie stuffing poppers

Posted by Lacey Byrd on

Chickpea and veggie stuffing poppers

Ready in 30 minutes
Serves 8 people
Per Serving:
Calories: 226
Protein: 10g
Carbohydrates: 33g
Fat: 8g
Ingredients
  • 2 cups dried chickpeas, soaked in water to cover by 3 inches for 24 hours then drain and rinse well. 
  • 1 small yellow onion, peeled and quartered 
  • 4 cloves of garlic smashed and peels removed 
  • ½ cup coarsely chopped carrot 
  • ½ cup coarsely chopped celery
  •  ½ cup flat leaf parsley 
  •  ¼ cup chopped fresh sage
  •  1 tablespoon fresh thyme 
  • ½ teaspoon red pepper flakes
  •  1 tablespoon Tamari 
  • 1 tablespoon maple syrup 
  • Kosher salt and freshly ground pepper to taste 
  • Grapeseed oil for frying
Preparation
  1. Soak chickpeas in water to cover by 3 inches for 24 hours then drain and rinse well. 
  2. Finely chop carrots, celery, parsley, thyme, garlic and onion
  3. Mash chickpeas in a bowl
  4. Mix in the chopped up ingredients
  5. Add in the maple syrup, tamari, salt and pepper
  6. Roll the ingredients into 1” balls
  7. Put 3 tbsp grapeseed oil in a frying pan on high heat
  8. Drop the stuffing balls into the frying pan and roll in the oil until fully crisp and cooked/
Tips
Best paired with a jalapeno, cranberry dipping sauce

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SWEET POTATO ROUNDS WITH HERBED RICOTTA AND WALNUTS

Posted by Lacey Byrd on

SWEET POTATO ROUNDS WITH HERBED RICOTTA AND WALNUTS

Ready in 20 minutes
Serves 24 people
Per Serving:
Calories: 72 
Protein: 1.5
Carbohydrates: 7
Fat: 4.25
Ingredients
  • 1 large sweet potato, sliced into ¼-inch rounds
  • 1 Tbsp Avocado oil
  • 1 Pinch Ground Cinnamon
Herbed Ricotta:
  • ¾ cup whole milk ricotta cheese
  • 1-½ tsp Italian Seasoning
  • 1 Tbsp honey
  • ¼ tsp sea salt 
For Serving:
  • ¾ cup raw walnuts, roasted and chopped
  • ¾ cup dried cranberries
  • honey
Preparation
  1. Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
  2. Preheat the oven to 400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle with avocado oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the edges
  3. Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.
  4. Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.
  5. Place oven on high broil setting and move the oven wrack second to the top shelf. Place a dollop of herbed ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.
  6. Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve

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SWEET POTATO ROUNDS WITH HERBED RICOTTA AND WALNUTS

Posted by Lacey Byrd on

SWEET POTATO ROUNDS WITH HERBED RICOTTA AND WALNUTS

Ready in 20 minutes
Serves 24 people
Per Serving:
Calories: 72 
Protein: 1.5
Carbohydrates: 7
Fat: 4.25
Ingredients
  • 1 large sweet potato, sliced into ¼-inch rounds
  • 1 Tbsp Avocado oil
  • 1 Pinch Ground Cinnamon
Herbed Ricotta:
  • ¾ cup whole milk ricotta cheese
  • 1-½ tsp Italian Seasoning
  • 1 Tbsp honey
  • ¼ tsp sea salt 
For Serving:
  • ¾ cup raw walnuts, roasted and chopped
  • ¾ cup dried cranberries
  • honey
Preparation
  1. Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
  2. Preheat the oven to 400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle with avocado oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the edges
  3. Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.
  4. Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.
  5. Place oven on high broil setting and move the oven wrack second to the top shelf. Place a dollop of herbed ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.
  6. Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve

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Cranberry Orange Quinoa Salad

Posted by Lacey Byrd on

Cranberry Orange Quinoa Salad

Ready in 40 minutes
Serves 8 people
Per Serving: 
Calories: 212
Protein: 5g
Carbohydrate: 32g
Fat: 7g
Ingredients
  • 1 cup quinoa
  • 2 cup water
  • 2 large leaves of kale
  • 2 cup fresh cranberries
  • 2 TBS extra virgin olive oil
  • 1 teaspoon honey
  • 2 TBS grated orange zest
  • 6 small oranges
  • ¼ cup mixed nuts
  • ¼ cup pomegranate arils
  • ¼ cup chopped fresh mint
Preparation
  1. Rinse quinoa with water and strain.
  2. In a small pot, add quinoa and 2 cups water to boil.
  3. Once water is boiling, cover pot, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
  4. Remove quinoa from heat, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.
  5. Wash, remove stems from kale. Finely chop kale and add to the quinoa.
  6. Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush.
  7. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
  8. Stir in orange zest in with the quinoa.
  9. Peel and coarsely chop oranges and mix in with the quinoa.
  10. Stir in nuts, pomegranate and mint.
  11. Cover and refrigerate until ready to serve.

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Cranberry Orange Quinoa Salad

Posted by Lacey Byrd on

Cranberry Orange Quinoa Salad

Ready in 40 minutes
Serves 8 people
Per Serving: 
Calories: 212
Protein: 5g
Carbohydrate: 32g
Fat: 7g
Ingredients
  • 1 cup quinoa
  • 2 cup water
  • 2 large leaves of kale
  • 2 cup fresh cranberries
  • 2 TBS extra virgin olive oil
  • 1 teaspoon honey
  • 2 TBS grated orange zest
  • 6 small oranges
  • ¼ cup mixed nuts
  • ¼ cup pomegranate arils
  • ¼ cup chopped fresh mint
Preparation
  1. Rinse quinoa with water and strain.
  2. In a small pot, add quinoa and 2 cups water to boil.
  3. Once water is boiling, cover pot, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
  4. Remove quinoa from heat, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.
  5. Wash, remove stems from kale. Finely chop kale and add to the quinoa.
  6. Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush.
  7. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
  8. Stir in orange zest in with the quinoa.
  9. Peel and coarsely chop oranges and mix in with the quinoa.
  10. Stir in nuts, pomegranate and mint.
  11. Cover and refrigerate until ready to serve.

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Apple Rose Pastries

Posted by Lacey Byrd on

Apple Rose Pastries

Ready in 40 minutes
Serves 6 people
Per Serving:
Calories: 114
Protein: 2
Carbohydrate: 58
Fat: 3
Ingredients
  • 1 Large Apple (or 2 smaller apples)
  • 1 Sheet of Puff Pastry, thawed
  • 1/2 Lemon - Juice
  • 2 tablespoon Apple Butter
  • Cinnamon and Ground Gloves (sprinkle to taste)
Preparation
  1. Slice your apple in half and then carefully cut the core out without breaking the apple. You want to keep the half of the apple in tact.
  2. Slice your half apple pieces into thin strips of apple.
  3. Place those apple slices in a microwavable bowl of water with juice of half a lemon. Microwave the apples for 4 minutes to soften. Then, drain the water out of the bowl.
  4. Roll out your thawed puff pastry sheet slightly on a floured surface. Cut into 6 even long strips.
  5. Spread a thin layer of apple butter onto each strip.
  6. Starting on one end, place the apple strips onto the top half of the puff pastry strip, slightly staking the slices on top of each other as you work your way down. You want a little of the apple popping off the top of the pastry strip. When you get to the end, leave a little empty space on the pastry strip.

    WARNING - the apple slices will be a little warm.
  7. Sprinkle with a little cinnamon and ground cloves to taste.

    NOTE: You could substitute nutmeg for cloves if you prefer.
  8. Fold over the bottom half of the pastry strip on top of the apple slices.
  9. Start at the side you started with and start rolling. When you get to the end, take the little bit of extra puff pastry and rub/press it into the outside of the pastry rose to create a slight seal.
  10. Spray your muffin pan with a non-stick spray and then add your pastry rose. 
  11. Bake at 375 for 30 minutes.
  12. Remove from pan and let cool on rack.

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Apple Rose Pastries

Posted by Lacey Byrd on

Apple Rose Pastries

Ready in 40 minutes
Serves 6 people
Per Serving:
Calories: 114
Protein: 2
Carbohydrate: 58
Fat: 3
Ingredients
  • 1 Large Apple (or 2 smaller apples)
  • 1 Sheet of Puff Pastry, thawed
  • 1/2 Lemon - Juice
  • 2 tablespoon Apple Butter
  • Cinnamon and Ground Gloves (sprinkle to taste)
Preparation
  1. Slice your apple in half and then carefully cut the core out without breaking the apple. You want to keep the half of the apple in tact.
  2. Slice your half apple pieces into thin strips of apple.
  3. Place those apple slices in a microwavable bowl of water with juice of half a lemon. Microwave the apples for 4 minutes to soften. Then, drain the water out of the bowl.
  4. Roll out your thawed puff pastry sheet slightly on a floured surface. Cut into 6 even long strips.
  5. Spread a thin layer of apple butter onto each strip.
  6. Starting on one end, place the apple strips onto the top half of the puff pastry strip, slightly staking the slices on top of each other as you work your way down. You want a little of the apple popping off the top of the pastry strip. When you get to the end, leave a little empty space on the pastry strip.

    WARNING - the apple slices will be a little warm.
  7. Sprinkle with a little cinnamon and ground cloves to taste.

    NOTE: You could substitute nutmeg for cloves if you prefer.
  8. Fold over the bottom half of the pastry strip on top of the apple slices.
  9. Start at the side you started with and start rolling. When you get to the end, take the little bit of extra puff pastry and rub/press it into the outside of the pastry rose to create a slight seal.
  10. Spray your muffin pan with a non-stick spray and then add your pastry rose. 
  11. Bake at 375 for 30 minutes.
  12. Remove from pan and let cool on rack.

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