First off..okay let’s state the obvious I’m not 18-22 yrs old, I have kids, a full schedule- so mix in school finals and I’m like my kids’ put it ” toast”, yup. I evolve into a mindless freak, sleeping only a few hours each night trying to study as much as my old brain can retain, spending countless hours on the computer researching and relying on my 10yr old for meals. I do have to sing her praises, she has been my savior throughout these finals and I count my blessing each day for her. I also appreciate the outpouring of love that was showered on her by my fellow bloggie friends for her contribution to my blog–honestly I should really just let her take over. So getting back to me being in a zombie state this past week, then I find myself totally pampered on the weekend for Mother’s Day. I wasn’t suprised I know they appreciate me, love me but what gets me is the language/conversation changes, I’m sure all you mommies know I what I mean….the day is filled with
“let me get that..for you”
“wow your pretty”
“sit down, we’ll clean up”
“why don’t you rest, take a nap”
“wow we really appreciate you..”
“do you need anything?”
And people I took complete advantage of this..all of it yup, l let my hubby clean up, I took a long shower, I took a VERY long nap, and I let them take me out to lunch. When the new week began I felt revived, refreshed and ready to cook again, but I wanted brain food–ya know something clean, something to help me regain some of the fried brain cells I had lost. I quickly turned to quinoa, ya I like others sing the praises of quinoa…but could I incorporate it into my day, my WHOLE day?
wow was I ever pleasantly suprised at my outcome..breakfast, lunch and dinner and being the sweet thang I am– even made cookies. Let me tell you these meals were exactly what I needed to refuel my brain, body and soul to prepare myself for the upcoming weeks.
For breakfast we had a quinoa pudding made with milk and eggs making the quinoa so creamy I secretly felt guilty, like I was eating dessert…The only change to the recipe I made was to exchange ground cardamom for ground cinnamon- not because of taste issues, I just didn’t have cardamom on hand.
Body and Soul Magazine
- 3/4 cup quinoa, rinsed
- 4 cups skim milk
- 1/4 cup turbinado sugar
- 1/4 cup honey
- 2 large eggs
- 1/4 teaspoon ground cardamom
- 1/2 cup golden raisins
- 1/4 cup chopped dried apricots
For lunch we had a quinoa salad with roasted veggies…roasted carrots, baby zucchini and sauteed spinach with garlic.
Chuls made a quick vinaigrette to splash on our salad…of lemon juice, agave, brown mustard, salt, pepper and olive oil…
When dinner came around I knew I had to satisfy my hungry hubby so I made quinoa veggie burgers…beans, carrots,scallions, panko and eggs gave these a hearty texture…
Stuffed into a pita with crunchy cucumbers in a Greek style dressing gave these burgers a refreshing bite…
I did crave heat with my meal, so I made fries using baking and sweet potatoes…
They are super easy cut your potatoes, drizzle with olive oil, season with salt and pepper, add your jalapeno slice and place in a hot oven…cook until roasted about 15 minutes, watch them oven temps vary. Warning the sweet potatoes really took in the heat from the jalapenos.
Need something sweet after dinner but ever so good for you…How about quinoa cookies with agave, pb, coconut and oatmeal…
These cookies are dense, chewy but pack a nice punch. They are very easy to put together but are baked at a low temp for 1 hour (I know- I know) I baked them for a hour and they still seemed too soft. I cranked the oven up and baked them a little longer. My girls said they tasted like a granola bar…
I can’t take credit for the cookie recipe, my little sis found it while she was blog surfing…I’ve created a little blog loving monster she calls me during the day and says “have you seen this blog?” so funny.. I’m not sure if this blogger is still blogging her last post was in Dec. 2009 but it was a great recipe…
New Monn Quinoa Coconut Cookies
January 9, 2009
1/2 c natural peanut butter
1/3 c raw agave nectar
2 T freshly ground flax seeds
2 c cooked quinoa, completely cooled (Make sure this is not too wet or the cookies won’t hold together. It should be on the dry side and fluffy. If yours is pretty saucy, make sure to cook it a bit longer to evaporate the excess water.)
1 c rolled oats
1/2 c dried, shredded, unsweetened coconut
1/4 c raw cacoa nibs (Optional) I did not use them..
Preheat the oven on its lowest setting. Mine was 170 degrees F. Line two cookie sheets with parchment paper. The parchment paper is non-negotiable. (FYI, you could easily pull this off in a dehydrator or solar oven, if you have either.)
In a bowl, mix together the peanut butter, agave, and ground flax seeds. Mix in the quinoa, oats, and coconut. Fold in the cacao nibs if you’re using them. Your mixture should be pretty clumpy, as shown below. If your quinoa was a bit on the wet side when you started, it may not want to hold together at this point. If that’s the case, toss in a bit more flax and peanut butter and see if that helps.
I had a really fun day eating all my quinoa packed meals, and the best part…..EVERYONE gobbled them up — which is always a plus!! Enjoy!!
Submitting this to Two for Tuesday