If you live in Arizona, Texas, California, Virgnia, Colorado or Georgia, you may have been to a True Food Kitchen. It’s an extremely health conscious restaurant, founded here in Phoenix. Unlike many other healthy (read: bland, boring) restaurants, True Food has perfected their recipes and makes eating right taste good.
If you don’t live in one of the aforementioned states, don’t worry. The creators/owners of the restaurant released a cookbook in 2014 highlighting many of their menu dishes as well as other healthy and delicious recipes. Some of the recipes are a bit out there in terms of ingredients (and availability of those ingredients), but many of them are extremely accessible and easy to make.
The first recipe from the book I made was their quinoa johnnycakes, a healthy spin on traditional johnnycakes. These johnnycakes are stuffed with quinoa and only lightly sweetened, so it makes for a healthy and filling meal. I topped them with plain greek yogurt, chopped pecans, bananas and blueberries, but any number of toppings would work with these. Make sure to drizzle at least a little bit of maple syrup on them, because what’s breakfast without syrup?
**Note: This recipe can be prepared the night before and the batter can be stored in the fridge until ready to use. If you’re making the day of preparing the batter, make sure to allow yourself at least 90 minutes to cook the quinoa and sufficiently rest the batter.
1 cup of quinoa, rinsed and drained
1/2 tsp + pinch of salt, divided
1 cup of flour
2 Tbs coconut sugar (or cane sugar)
1 Tbs + 3/4 tsp baking powder
1/2 tsp cinnamon
1 cup of milk, whole preferred, but any milk will do
1/2 tsp vanilla
1 cup of blueberries, divided
1 small banana, sliced, for serving
1/4 cup of pecans, chopped, for serving
greek yogurt, for serving
maple syrup, for serving
In a medium saucepan, bring 1 cup of quinoa, 2 cups of water and 1/2 tsp of salt to a boil. Once boiling, reduce heat to low, cover, and cook until quinoa is tender, about 18 minutes. Fluff cooked quinoa with a fork and set aside to cool. This can be expedited by spreading quinoa on a baking sheet and placing in the fridge for a few minutes.
In a large bowl, whisk together flour, coconut sugar, baking powder and pinch of salt. In a small bowl, whisk together milk, eggs and vanilla. Whisk wet ingredients into dry ingredients until just combined. Fold in quinoa until incorporated, taking care not to overmix. Let batter sit for at least 1 hour before using. If letting rest for more than an hour, cover and store in the fridge.
Preheat griddle to medium-high heat. Spray with cooking spray. Ladle batter onto the griddle and drop a few blueberries on each johnnycake. Once the batter is bubbling, flip the johnnycake and continue to cook until batter is cooked throughout – it will take longer than your average pancake so be patient.
Top each stack of johnnycakes with a dollop of yogurt, plenty of blueberries and bananas, a sprinkle of chopped pecans and a drizzle of maple syrup.
Recipe from True Food Kitchen