Tag Archives: quinoa

New Menu

Weekly Menu: Week 27 (7/1/13-7/5/13)

It’s getting crazy up in here. I realized again yesterday that my freezer is looking pretty baron. I need to get cooking (and freezing), but it’s so DAMN HOT OUTSIDE! However, I’m going to have to suck it up and do some cooking.

That said, this week is a little heavy on the freezer-stock…although it’s still very light as compared to many of my previous (spring) menus.

It includes these delicious beauties…


Don’t you want to eat those for lunch next week?! They’re like Bagel Bites, only much more delicious and better for you.

This week, despite the sad state of my freezer, I’m not overdoing it. I’m mainly focusing on getting at least one lunch and one breakfast meal stocked and ready to go, which will last for several weeks into the future. I’ll probably freeze a dinner or two (weekends…or for when the baby comes) next week. I figure if I continue at that pace, alternating between stocking breakfast/lunch/dinner over the next 3 months, I’ll have a solid freezer stash ready going into the fall and winter.

Of course, that is the plan.

We’ll see how it turns out.

[…insert vision of me, on/about November 25th, with a 19-month-old slung on my back in the Maya Wrap, and a newborn wrapped to my front in the Moby…both screaming…both hungry…I’m lactating…I’m also probably crying hysterically…starving…nothing in the oven…husband is at work. So, the ultimate goal is to avoid this scenario.]

Last weeks menu was very lazily-executed on my end. I skipped a couple of recipes that were intended for the end of the week because I just honestly could not find the motivation to cook last weekend (other than the breakfast necessities and the stuffed peppers), and then I’ve been working late this week, so I bestowed the dinner responsibility upon the husband.

But, the stuffed peppers were SO GOOD! Loved them.

This week, since I’m expecting myself to fizzle and burn out again, I’m using a couple of dinner recipes that seem quick and easy. It should make everything a bit easier to execute, especially considering that I have committed to make 3 (admittedly easy) recipes for my company picnic on Sunday afternoon.

Also for that reason, I have noted on the menu that the muffins for Monday’s breakfast will be made this evening. I realize that’s ambitious considering that today is Friday, and I also have to still grocery shop (tonight), but that’s basically the only way these muffins are getting made.

Sleep be damned.

New recipes this week:

Recycled recipes this week:

Here’s the plan, the menu, and the grocery list.

Happy weekend, everyone!

Screen shot 2013-03-13 at 10.31.42 AM

New Menu

Weekly Menu: Week 26 (6/24/13-6/28/13)

It’s Saturday! Holy crap, I’m so late in posting the menu! Obviously, it’s been a busy week. Now that I finally have the menu finished, I have to still do my grocery shopping today. Should be a nice relaxing day! Right!

Did you know that I’m having a baby in about 4 months? FOUR MONTHS. FOUR MONTHS!!!!! When I was pregnant with my daughter, this is around the time when I started to feverishly stock my freezer with meals that I could just throw in the oven while I was on maternity leave. The last thing I imagine I’ll want to do when baby boy arrives is spend my weekends cooking. So, prepare for an onslaught of freezer stocking coming up in the next few weeks. This will be a little extra work on the weekends, but it will help in the long run.

In any case, you’ll probably be happy to know that the menu has a little more variety this week, considering that my food aversions are mostly a thing of the past now. I am still not really a fan of pork at the moment, but it never really was one of my favorites anyway (or meat in general).

Last week, the star of the show was definitely the Crockpot Chicken & Gravy. We paired it with spelt egg noodles, and it was delicious! We were able to find gravy packets at our organic market (they were of a more “natural” variety than the conventional gravy packets), so I felt a little less YUCK about using packaged gravy. I plan to throw this recipe into the rotation, and next time I’ll add celery, carrots, and a little extra seasoning to make it healthier.

For the new menu, I’m most excited about this beautiful creation…


Served with a mixed green salad on the side (or even put the peppers right on top of the mixed greens)…doesn’t this seem like the perfect summertime dinner? Can’t wait.

I’m keeping it simple this week, since things don’t seem to be slowing down over here. However, there is some extra cooking in my future next weekend, since I’m virtually out of all of my standard breakfast freezer staples. My freezer is looking kind of bare on the “breakfast” shelf. So, I’ll be searching for some new muffins and such throughout the coming week (as time allows).

Here’s the new recipes:

And the recycled:

So there ya have it!

Here’s the Menu, the Plan, and the Grocery List.

Have a fantastic week!

Screen shot 2013-03-13 at 10.31.42 AM





fruity quinoa breakfast oats

Fruity Quinoa Breakfast Oats

Some may celebrate the beginning of a new year by eating black-eyed peas. Some may begin by setting a resolution.


I whip up a batch of Quinoa Oat Fruity Nutty Slightly Sweet Breakfast Cereal.

I guess the name needs some work, but it tasted divine.

To create this loveliness on your own, here’s what you need:

1 Cup Rolled Oats
1 Cup Quinoa
4 Cups Water (for more sweetness, use half water and 1/2 fruit juice)
1/3 Cup Tapioca
1/2 Cup Dried Apples
1/4 Cup Dried Blueberries
1/4 Cup Raisins
1/4 Cup Chopped Walnuts (or your favorite nut)
1 Mashed Banana
2 Tablespoons Ground Cinnamon
1 Tablespoon Almond Extract
1 Tablespoon Vanilla Extract
1 Tablespoon Honey

Combine all of the ingredients into a rice cooker, and let ‘er rip. This is my rice cooker, I got it from Target for $30.

You can also cook this on the stove, but I was just being lazy.

Keep in mind that if you don’t want to yield 4+ cups of this breakfast cereal, just divide everything in 1/2 (If you have 1/2 cup of oatmeal and 1/2 cup of Quinoa, you need 2 cups of water). You can also add rice to the mix.  In the past, I’ve made recipes similar to this with Jasmine rice and wild rice with yummy results.

This was my first breakfast of 2010. Quinoa Oat Fruity Nutty Slightly Sweet Breakfast Cereal bathing in unsweetened almond milk, with a brown sugar hat. Yum!

I was in the middle of eating at this point, but that bite looked far too delicious to not document it for all of you. Agreed?

Prior to this morning, I had never tried quinoa before. Ever since my “meh” experience with Freekah, I’ve been kind of a wussy when it comes to branching out in the grains department. However, I was reading last week about quinoa in my “Staying Healthy with Nutrition” book for school. So naturally, when I saw an ENORMOUS bag of organic quinoa at Costco, I snatched it right up.

With no regard for whether I’d like it or not.

What can I say…I’m a woman of extremes.

According to my text, like Amaranth, Quinoa is native to Central America, and is a fairly new grain to America. Strangely, quinoa is more closely related to beets and green leafy vegetables than it is to any “grain” in existence. The author of my text, Elson M. Haas, MD, suggests that we call it a “vege-grain.”

Quinoa is a quick-cooking grain, and can be purposed as a main or a side dish, used in soups and puddings, and as a flour in baking. Since quinoa is high in protein, iron, and calcium, and it has a mix of both B vitamins and other minerals, it is excellent from a nutrition standpoint.

Here’s the nutritionals for my quinoa:

Not too shabby.

My personal opinion of quinoa is that I will be happily finding uses for the remaining 3.5 pounds left in my 4 pound bag. When it was cooking last night, I was skeptical because quinoa has a unique smell, and I am often guilty of basing my opinion of food on smell alone (**cough**Kabocha**cough**).

This time, I vowed not to make my judgement until after I ate the quinoa.

Although the smell was still unique and unusual, I definitely liked the combination of all of the fruity/nutty flavors. The quinoa itself adds a certain amount of nuttiness, which is why I thought it’d be great with fruity flavors.

If you want to break into the world of quinoa, this recipe is a great way to do it.

Screen shot 2013-03-13 at 10.31.42 AM