Halloween is Coming!

Will come back tomorrow with pics of the kids in their Halloween costumes and the pumpkin we carved, but in the meantime, check out these Halloween chocolate bars!

Love it!

A Few of Our Favorite Things: Breakfast

I try to make pancakes or waffles once a week because I'm a sucker for breakfast. On most days, though, the children prefer the following for breakfast:

Taylor:  Honey Nut Cheerios with milk (he also loves buttered toast)
Averi:  Vanilla Yogurt with Bran Buds (seriously!!)
Ella:  Strawberry Yogurt with Honey Nut Cheerios

My kids are suckers for fresh fruit, too, if it lasts long enough to enjoy at breakfast!

Superfood Quinoa and Another Recipe

As I was chatting with Dad yesterday, I realized that when I posted the "Crabby Patties" recipe, I had posted very little information on quinoa.

Pronouced keen'-wa, quinoa is considered a superfood due to its high protein content and hearty crop. Often mistaken for a grain, it is really a seed which can be either cooked or even easily sprouted for salads and such.

One cup of cooked quinoa contains:

• 8 g protein
• 5 g dietary fiber
• 0 g saturated or trans fat (3.5 g other fat)

Source: Quinoa 365

I purchase my large sacks of quinoa at Costco. It can also be found at most health food stores but I haven't checked my local grocery store to see if it is available there.

It really is quite tasty, as evidenced by my three little ones who eat it readily enough.

Here is another tried and true quinoa recipe I found at the Eating Well, Living Thin(ner) blog:

Broccoli Quinoa Casserole

(I double everything for my family and cook in a 13 x 9 casserole dish.) 

• 1 - 10 oz can condensed Cream of Broccoli soup (or mushroom)
• 1/3 cup reduced fat mayonnaise
• 2 tablespoons milk
• 1 1/4 cups (reduced fat, if preferred) shredded cheese (cheddar, colby-jack, etc.)
• 1/2 teaspoon sugar or Splenda
• 1/4 teaspoon black pepper
• Dash freshly grated nutmeg
• 2 cups cooked broccoli
• 1 1/2 cups COOKED quinoa (see note below)
• Feshly grated Parmesan cheese

To cook quinoa:

• 3/4 cup quinoa
• 1 1/2 cups water
• 1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.

Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

Crabby Patties

Taylor is a big fan of Spongebob Squarepants, though all the kids will watch it with rapt attention (parents, too!). So when I first made Quinoa Burgers, Taylor dubbed them "Crabby Patties" and it has stuck.

I made them again this evening and thought I'd share the recipe here since they're so tasty and relatively healthy.

I tried the carrot version the first time and the zucchini version the second. Verdict: not a very discernible difference, though the zucchini version has gotten better reviews online. I prefer zucchini simply because I find it easier to grate than carrots. (I use my Kitchen Aid mixer's new grater attachment--love!)

Serve with Greek yogurt.

"Crabby Patties" (aka Quinoa Burgers)

• 2 rounded cups cooked quinoa (see note below for cooking instructions)
• 3/4 cup shredded cheddar cheese (or other variety, if you prefer)
• 1/2 cup low-fat cottage cheese
• 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed)
• 3 eggs
• 3 tablespoons all purpose flour
• 2 green onions, including white parts
• 1 /2 teaspoon Splenda or sugar
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• Olive oil for frying

To cook quinoa:

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.

Makes approx. 10 burgers.

Per burger:  Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg