Breakfast Quinoa

     I pulled this recipe from the June issue of Cooking Light a few weeks ago.  It's been sitting on my table but life has just been so busy.  I think about trying new recipes but then I just go back to something I know by heart.  Arnauld has pulled through with some new dishes for our weekend dinners.  Last weekend he made a delicious salmon on the grill and Friday night he whipped up pasta with turkey meat sauce...and GASP...I didn't even snap a picture!  Hopefully once summer comes, I'll get back to trying new things and blogging more.
     So the thing that finally got me to execute this recipe that has been sitting on the table for weeks, was the fact that I was racking my brain for something new to introduce Wren to.  Her meals have also hit a bit of a rut, but she LOVES to eat.  I love that she loves so many different things and I just want to keep exposing her to more.  No surprise here, she is a quinoa fan!

Breakfast Quinoa

Ingredients
1/2 cup uncooked quinoa
3/4 cup light coconut milk
2 tbsp water
1 tbsp brown sugar
1/8 tsp salt
1/4 cup flaked unsweetened coconut
1 cup sliced banana

Method
Preheat oven to 400 degrees
1. Clean quinoa according to package directions.
2. Combine quinoa, coconut milk, water, sugar, and salt in a medium saucepan.  Bring to a boil.  Reduce heat and cook for 15 minutes.  During the last 2 minutes, stir continuously.
2. While the quinoa is cooking, spread the coconut on a baking sheet.  Bake for 5 minutes or until golden.
3. Place about 1/2 quinoa in 4 bowls.  Top with banana (or other fruit of choice) and flaked coconut.

Cheesecake Cupcakes

     Today was a sweet day...my first Mother's Day as a mom.  Before having Wren, I've heard so many people describe a mother's love and how there is nothing like being a mom.  I thought I got it, but I had no idea!  Being a mom has changed my life in every possible way.  I have never felt more fulfilled and just plain old happy.  Wren will be 9 months tomorrow and already I am amazed at how much she is growing and learning every day.  Just a few months ago she was still just a really cute blob and now she is this little ham who has us wrapped around her little finger and stuns me with her ability to observe and imitate the world around her.  I feel so lucky to be her Mom.

Cheesecake Cupcakes

Ingredients

Crust
1 cup of crumbled graham crackers
4 tbsp butter, melted
1 tbsp sugar

Filling
2 8oz packages of cream cheese
2/3 cup sugar
1/8 tsp salt
2 large eggs
1/2 tsp lemon zest
1/2 cup sour cream

Method
Preheat oven to 300 degrees
1. Combine the graham crackers, butter, and tablespoon of sugar.  Press a tablespoon of the mixture into a cupcake tin with paper liners.  Put in the refrigerator while you prepare the filling.
2. Beat the cream cheese using a mixer, until smooth.
3. Add sugar and salt.  Beat until combined.  Scrape the sides of the bowl as needed.
4. Add one egg at a time.  Beat until fully incorporated.
5. Add the vanilla, lemon zest, and sour cream.  Beat again.
6. Divide the filling into the cupcake tins.
7. Bake for 18-22 minutes.  The cakes should be firm but the center still a bit wobbly.  Place on a wire rack to cool.  Then cover with plastic wrap and place in the refrigerator for a few hours.
8. Serve topped with melted chocolate and berries.

Wren working on her first art project for Mother's Day.