Holy Yum! Quinoa Pizza Bites

 

When I saw a picture for Quinoa Pizza Bites on Pinterest I was so exicited! The recipe I saw was for Peperoni Pizza Bites..click HERE to see that one, plus her pictures are wayy better and look even yummier than mine.

Below is how I recreated it for my family:

Quinoa Pizza Bites

Makes ~40 bites

• 2 cups cooked quinoa
• 1/2 cup egg whites (or two eggs)
• 1/2 cup chopped onion
• 1 cup shredded mozzarella cheese (I used vegan this time)
• 2 cloves minced garlic
• 1 tsp dried basil
• 1/4 cup diced sauteed mushrooms
• 2 TBS diced black olived 
• pinch of salt
• 1 tsp paprika
• 1 tsp dried crushed oregano
• pizza sauce for dipping

1.  Preheat oven to 350 degrees.

2.  Combine all ingredients, except pizza sauce, in a medium mixing bowl.

3.  Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each), and pressing down gently to compact. 

4.  Bake for 18 to 20 minutes.

 

 

This were so easy and yummy! I say make these and add your favorite toppings!

Homeschool: Fun Friday

Since tomorrow is St. Patrick's we had to do some cute holiday related projects and then what is a "Fun Friday" without a yummy treat?! I can't remember where I saw the idea for this cute leprechaun or I would post the site :(.

This next idea I found on the fabulous Pinterest and you can click HERE to go to the original idea site. The first picture is what we are hoping are final product will look like. Our is currently sitting in the solution (3 cups boiling hot water and 1/2 cup borax) on our dining room table and we are staring and waiting :)










NOW! On to GOURMET JELLO!..WHAT DOES THAT MEAN!? Again, from Pinterest I saw something that I knew the Prince would immediately want to make..he is always making jello with his Nana, but what about ORANGE CREAMSICLE JELLO!!. Click HERE to see the recipe from the original site. Again, the first picture is what we are hoping ours looks like when it's chilled.

In addition to this, I cleaned the house AND we have two play dates today..WAHAOO! Hope you enjoy your Friday and your weekend!

Protein Packed Quinoa Salad - Vegan and DELICIOUS! YAY!



Protein Quinoa Salad:

2 cups quinoa, gluten free (keen-wah)
4 cups water
1 packed cup dried cranberiies
1/4 cup apple cider vinegar
1/4 cup fresh lemon juice
1/2 cup olive oil
1 1/2 teaspoons red pepper flakes, adjust to taste
1 tablespoon onion powder
2 large cloves garlic, peeled and minced1 cup chopped walnuts
4 large carrots, peeled and finely grated
One 15-ounce can (or 1 and 1/2 cups) of kidney beans, organic, drained and rinsed
One 15-ounce can(or 1 and 1/2 cups) of black beans,organic, drained and rinsed
salt and pepper to taste

In a medium pot, add quinoa to water and bring to a boil. Once rapidly boiling cover and cook on low for 15 minutes, remove lid and cook for another 3 to 4 minutes, until all liquid is absorbed.

Prepare the dressing by combining the vinegar, lemon juice, olive oil, red pepper flakes, onion powder, garlic in a bowl.

Combine cooked quinoa, dried cranberries, nuts, carrots and beans in a seperate bowl.

Pour dressing over quinoa mixture and stir thoroughly. Enjoy immediately or serve chilled.

This makes a large amount. You will happily have leftovers for lunch or for dinner the next evening.

Roasted Zucchini and Corn Salad with Cilantro Lime Dressing (Vegan)

I love all the amazing recipe I am discovering on Pinterest. When I found the recipe for Grilled Zucchini Corn Salad with Cilantro Lime Vinaigrette,I immediately had to recreate it! Please click on the original recipe to see the original recipe and the MUCH. BETTER. PICTURES! I have been awful about taking pictures of my creations lately. This recipe was no different. At the very last minute I snapped on with my phone. This recipe is now one of my all time favorites!

When I make a recipe for the first time I typically like to follow the exact recipe, but sometimes I can't due to not having everything it calls for or due to dietary restrictions. In this recipe I didn't have a grill and it's not corn season, so I had limited access to fresh corn. BELIEVE ME! as soon as ears of corn are in the store I will be all over them!

On with the yummy goodness:

Salad:

4 medium zucchini
2 minced garlic gloves
3 TBS olive oil
salt and pepper to taste
small bag of frozen corn (or two ears when available)
3 avocados


Dressing:

1/2 cup packed cilantro leaves
1/4 cup olive oil
juice of half a lime
2 tbsp apple cider vinegar
2 minced cloves of garlic
1/4 tsp chili powder
salt and pepper to taste

Preheat oven to 400 degrees.

Peel, then cut zucchini lengthwise and into 1/2 inch thick pieces. Place on backing sheet, sprinkle on two gloves minced garlic and 3 TBS of olive oil. Salt and pepper to taste. Roast in oven for 15 minutes.

After the zuchini has roasted for 12-15 minutes add the frozen corn and roast for 10 more minutes.

Remove roasted corn and zuchini from oven and allow to cool - to at least room temperature.

Diced three avacados and mix in a large bowl with cooled roasted corn and zuchini. 

(While veggies are roasting) Mix together all the ingredients for lime cilantro dressing in a seperate bowl.

Pour dressing over salad and toss to combine.

ENJOY! And report back on the yumminess!

Geography thanks to Chester the Worldly Pig

Sometimes geography is as simple as a book and a craft ( I feel bad for the poor ugly pig I drew....no justice for Chester.)