{Quinoa}

I'm on a major quinoa kick right now. I LOVE it. I eat it nearly everyday. Quinoa a.k.a mana from heaven is a grain-like crop from South America. The Incas used to call it the 'mother of all grains'. The cool thing about Quinoa is that it's jam-packed with protein, unlike wheat or rice. What's even better is that Quinoa is a complete protein, it's gluten-free, and it's a great source of fiber. Alright, I promise I'm done geeking out on grain. I'll admit, I did just spent far too long caught up in a wikipedia adventure on ancient grain-like crops. Weird.

Anyways, ever since my friend Anna and I did the Clean Program (we ate lots 'o quinoa) my love for this ancient little grain has flourished. So you can only image the utterly pure geeky joy that came over me when i found a treasure trove of quinoa recipes today on whole living.

{Here they are }

Quinoa Muffins

Quinoa Pudding

Greek-Style Quinoa Burgers

Quinoa and Apple Salad with Curry Dressing

Quinoa-and- Turkey Patties in Pita with Tahini Sauce

Quinoa Spinach Bake

Quinoa-and-Corn Salad with Pumkin Seeds

Quinoa Salad With Toasted Almonds

Warm Quinoa, Spinach, and Shiitake Salad

Hello Deliciousness.

{Homemade Fruit and Nut Bars}

I'm in to healthy snacks. I'm also in to portable snacks. So, I made up some delicious little "Lara bar" copy cats today. I must say they came out great. I don't mean to toot my own horn... but, i mean... toot toot!

No Bake Blueberry Cocoa bars

- about 1/4 cup of pepitas

- about 1/4 cup of raw almonds

- 1/2 cup sunflower seeds

- 2 tablespoons of chia seeds

- 2 tablespoons of brown rice syrup

- 2 tablespoons do almond butter

- 3-4 dried figs

- 1 table spoons of cocoa power

1.

Blend the figs, blueberries, cocoa powder, brown rice syrup, and almond butter in a food processor.

2.

Adds the seeds and nuts. Blend briefly so that there are still larger chucks left.

3.

Mold the mixture in to a square pan or tupperware using a spoon. Make sure to pack it down tightly.

4.

Cut the molded mixture in to bars and remove from pan.

5.

Eat em up.

{Healthy Spinach Dip}

We had some of our wonderful friends over for dinner the other night; including the infamous Daniel Kioyi, Maddie Spidatter Jacks, our next door life partners- Anna and Kiah Jordan, and a late arrival from our favorite tall people- Grant and Ahnika Johnson. I made Chicken Curry. It was freakishly spicy because of my gross INability to regulate my curry powder usage.

Dang it.

BUT

I did make a delicious and healthy dip courtesy of Sunset mag. only my favorite.

• INGREDIENTS
• 10 ounce baby spinach leaves
• 1 1/4 cups fat-free cottage cheese
• 1 1/2 ounces Parmesan cheese or Trader Joe's Asiago/ Parm. mix (pre-shaved)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper

PREPARATION

1. Put spinach in a large microwave-safe bowl and drape bowl with microwave-safe plastic wrap. Microwave until spinach is tender, stirring a couple of times, 4 to 5 minutes. Drain spinach and let stand until cool enough to handle. Squeeze out liquid, then finely chop.

2. Whirl cottage cheese, Parmesan, salt, and pepper in a food processor until very smooth, about 1 minute, scraping inside of bowl as needed. Scrape into a bowl and stir in spinach. Serve dip at room temperature or chilled, with baguette toasts or crackers.

Only 41 calories for 3 tablespoons

Here are more healthy dipping options for the holiday season

Miso Sesame and Sweet Potato

Black Bean Tomatillo Dip

Sweet Onion and Thyme Dip