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Wednesday, July 31, 2013

Kale Parmesan Quinoa Burgers

A big thanks to my friend Imee of LittleLicious Kids ( for collaborating with me on healthy recipes for both kids and adults.  These were absolutely delicious, and packed with veggies and protein!  My son loved them.

(I added a few seasonings to this recipe)

Serves:  About 12 patties


2 Cups low sodium chicken broth
1 Cup quinoa
2 Large handfuls of kale
2 Tbsp olive oil
1 Small onion, diced
4 Eggs
1 Cup panko or breadcrumbs
1/2 Cup shredded parmesan cheese
1 Tsp garlic powder
1/2 Tsp salt
1/2 Tsp pepper


Cook quinoa according to package.  Set aside to cool.

In a separate pan, heat 1 Tbsp olive oil over medium heat and add kale and onions. Toss until tender.  Set aside and cool.

In a large bowl, combine all ingredients, adding in the quinoa and kale mixture once cooled.  Form into palm sized patties.

Heat 1 Tbsp olive oil in a large nonstick skillet and cook 4-5 patties at a time for 5 minutes on each side, or until browned on both sides.

Cook the remaining patties, or freeze for later use.

Wednesday, July 17, 2013

Fruit and Veggie Smoothies

I'm sure everyone has their own version for this.  I've been having difficulty getting my 1 year old to eat his veggies, so my dear friend Jess told me to make him a smoothie.  It worked!  I added ice so it was like a frozen treat.  I even tried it and enjoyed it.  The color looks dark because of the frozen blueberries.

Note - measurements are approximate.  Use whatever fruits and veggies you have!

1 6oz container of YoBaby drinkable yogurt
1 Banana
2 Cups packed baby spinach
1/2 Cup shredded carrots
1/4 Cup frozen or fresh blueberries
1/4 Cup frozen or fresh strawberries
Handful of ice

Puree in a blender and serve in a sippy cup, or if too thick, spoon feed or add more ice.  Freeze the leftovers for future use.

Monday, July 1, 2013

Jane Coxwell's Summer Salad

What a perfect summer lunch dish!  Or entree side dish.  Light and refreshing, packed with veggies, and beneficial protein from quinoa.  I'll certainly make this again!

Serves 4


1 Cup uncooked quinoa
1/2 Cup macadamia nuts
1 Small garlic clove, minced
1 Small green onion, chopped
3/4 Cup seeded diced cucumber
1 Cup diced green apple
1/2 Cup diced green pepper
1/4 Cup diced celery
1/2 Red serrano chili, seeded and diced (I couldn't find so I used Jalepeno.  I also used 2 because I like the extra kick)
Juice of 1 lemon
1 Tbsp agave nectar
Salt and pepper, to taste


1.  Prepare quinoa according to package directions.  In a small, dry skillet, toast the macadamia nuts until evenly browned, 3-4 minutes stirring often to prevent burning.  Crush the nuts lightly with a knife.

2.  In a large bowl, combine the cooked quinoa, nuts, and remaining ingredients.  Toss and check for seasoning; add more lemon, salt, or agave nectar if necessary.

Serve room temp or chilled.