Gaahhhh, It's Thursday, and ALMOST the friggen weekend. You guys I cannot get out of this rut. Like I am over social media, over this weather, over everything lately. Ha!!!
Bad mood central. What has helped? Well for sure my girls, getting us on a "tot school" routine while we figure out some health stuff with Ami and grace.
Grace about dinner over the dishes, grace over a super early bed time and a glass of wine.
Grace over saying NO.
And filling my tank with things I enjoy, like my little Beautycounter business.
I don't know what it is. Maybe the new year, maybe just all the static around the world but mama needs a little more of the filling the tank... How about you? You feeling that negative energy? Or you finding your way to positive? (BTW please shoot that positive ova here, asap.)
Well on another note, I made something in the kitchen (insert lady dancing in the red dress emoji) but don't get too excited, it's nothing fancy and much of a simple recipe I have made for both girls off and on since Zoe was little.
I made a big batch of quinoa on Sunday for the week (I try and rotate a grain for the week for fried rice or a side or to toss in a soup) and this recipe takes about 2 1/2 cups of cooked quinoa. cooked brown rice would also do well in these! And all it takes is a blender and some mixing.
I like them pan seared in some ghee, and sometimes serve them with a little drizzle of olive oil or ghee for Ami. Or in a roll for Zoe and me! I've made these with carrots, red peppers, russet potatoes and even left over mashed potatoes. The possibilities are endless.
Ingredients
2 1/2 cups cooked quinoa, cooled
3 large eggs
2 large sweet potatoes, peeled and boiled (you can use roasted or steamed or even microwave these bad boys)
2 tsp salt
2 Tbsp olive oil, plus more for frying
2 tsp onion powder
1 tsp dried oregano
1 tsp cumin powder
2 cloves garlic, minced
4 cups spinach, sautéed in olive oil or ghee
3/4 cup breadcrumbs, finely ground , use gluten-free breadcrumbs to make this dish gluten-free
Recipe
Blend cooked sweet potatoes, sautéed spinach, minced garlic and eggs.
**I do this so it's easier for the baby to eat the spinach, she tends to have trouble with leafy greens. (and did you know spinach is one of the veggies that doesn't lose it's nutrients after cooked?)**
Add spinach egg mixture to quinoa mixture, then add breadcrumbs and stir until well combined.
Heat 2 Tbsp olive oil or ghee in skillet on medium heat then form patties using 1/4 cup of quinoa mixture and place patties on a baking sheet. If you are having trouble forming patties because the mixture is too loose, add 1–2 Tbsp flour or more breadcrumbs!
Using a spatula, transfer the prepared patties to the skillet, being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, 3–4 minutes per side.
Remove patties from the skillet and let drain on a paper towel. To ensure the patties are fully cooked, pop them in the oven for 8-10 minutes.
Serve with a dollop of ghee, greek yogurt or a drizzle of olive oil! Or if your my toddler in a bun with ketchup... ha!
