Comments (10)

By Estela - Weekly Bite, August 24, 2011 3:32 am

The day before I gave birth to LK, Mr. Weekly Bite went on a mass grocery shopping trip. He did the same thing just before I had M. He comes home with all sorts of food. Vacuum packed tuna, canned chicken, boxes of mac-n-cheese, frozen burritos, canned vegetables, etc… He’s shops like we are being held in some sort of underground shelter. His heart is in the right place, but I’m just baffled at the items he comes home with.

This time around was no different. He came home with all the basics plus more… including prepackaged, pre-made, jello. Not just any jello. It was fruit flavored gelatin that is stored at room temperature.

It’s been ages since I had jello… but doesn’t it have to be refrigerated?!

M did have a couple of those jello cups, and like every kid… she loved them.

This raisin quinoa pudding is my way of making up for those jello cups. I served it for breakfast the other day and kept my fingers crossed that she would like it.

Low and behold, my little adventurous eater devoured it! This is fast becoming one of her favorite breakfast meals.

This tastes great both warm and cold.

Golden Raisin Quinoa Pudding

• 3 cups skim or 2% milk (sub with almond, or coconut milk)
• 3 teaspoons vanilla
• 1/4 cup turbinado sugar (or whatever sugar you have on hand)
• pinch of salt
• 1/4 cup water
• 1 teaspoon cinnamon
• 1 cup quinoa
• 1/2 cup gold raisins

Place the quinoa in a strainer and rinse with cold water for a few seconds. Combine the milk, water, sugar, salt, cinnamon and vanilla in a medium saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to medium low, cover and cook for about 30 minutes, stirring every few minutes to avoid sticking. Remove from heat and stir in raisins. Let cool to room temperature or in the fridge.

Comments (12)

By Estela - Weekly Bite, January 21, 2011 7:22 am

This is M at 5:50 this morning.  She looks just as happy as I do to be awake at that hour.  She’s patiently waiting for her waffle to finish toasting…

Speaking of waffles… Ever had a wafflewich before?  They’ve been around for a loooong time.  We love them  I love how you can make them sweet or savory, whatever your taste buds are asking for.  Here are some of M’s favorite combos:

• Cream Cheese & Jam
• Veggie Sausage & Cheese
• Hummus & Pickles (no lie)
• Just Melted Cheese

This morning we both had the classic combo of PB&J.  I love how melty the peanut butter gets when spread on a toasty waffle

All you do is take your favorite brand of whole grain frozen waffles (or you can make them from scratch), toast it, add your favorite filling, place another toasted waffle on top, & enjoy

M had hers with a side of yogurt.

She quickly became the happiest kid at 5:50 in the morning

Comments (14)

By Estela - Weekly Bite, January 17, 2011 7:45 am

Sometimes all you want is a cookie for breakfast.  An easy, no fuss cookie.  This recipe is as easy they come.  All you do is go buy your favorite oatmeal cookie mix and add a few extras.  These cookies are moist, rich, and loaded with all sorts of stuff that goods for you.

Step 1: Start out with your favorite oatmeal cookie mix.  I had never used nor seen this Sun Maid Oatmeal Raisin cookie mix, so I thought I’d give it a try.

Step 2: To your cookie mix, mix in one egg, 1 tablespoon canola oil, and 1/2 cup applesauce.  Stir until everything is mixed through.

Step 3: To the batter, mix in 3 tablespoons ground flax seed.

Step 4: Now its time add in some fun stuff.  Mix in 1 cup chopped nuts (whatever kind you like), 1 cup dried fruit (I used dried pineapple), and 1 cup shredded coconut.  With a wooden spoon, stir until all the add ins are completely mixed through.

Step 5: Scoop the cookie batter onto your baking sheet.  I used my ice cream scooper  to make some nice size cookies.  Bake your cookies at the temperature and time your cookie mix instructions say.  I baked mine at 350 degrees for 14 minutes.  They turned out perfect

Let them cool completely and enjoy.

Someone else loved them too