Foodie Friday: Vegetable Quinoa Patties

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This is another perfect recipe for the toddlers in your life and doesn't take much time. A & S love them, they gobble them right up! My husband and I also loved them, as with most other toddler friendly recipes we try, but we will definitely add more spices to ours next time.

Ingredients:

  • 1 cup zucchini, shredded
  • 1 cup carrots, shredded
  • 2 cups quinoa, cooked
  • 1 cup cheese, your choice
  • 1/4 fresh parsley
  • 3 eggs

Directions:

1.) Preheat oven to 350° & line cookie sheet with foil.

2.) Shred zucchini and carrots.

3.) Mix all ingredients together.

4.)Scoop 1/4 cup piles onto cookie sheet **next time I will use a mini muffin pan instead**.

5.) Place in middle rack and bake for 20 mins.

Enjoy!

I discovered that by doing the 1/4 cup scoops they are quite messy, therefore i will use a mini muffin pan next time in hopes of making them more dense. The leftovers freeze really well in a freezer bag. Just put them in the frig the night before you want to use them and then microwave for 20 seconds or until warm and serve!

Recipe inspired by A Healthy Slice of Life.

Posted on June 13, 2014 and filed under Foodie Friday.

Foodie Friday: Mini Omelettes for the Littles

This recipe takes a bit of time but absolutely worth it if your little ones love them as much as mine do! They are so tasty and the perfect fit for your little ones hands, which makes for a convenient & healthy breakfast option. They freeze really well in freezer bags, then I put them in the frig overnight to thaw out, microwave for about 20 seconds and serve!

Ingredients:

8 eggs

1 small yellow onion, finely chopped

1/2 leek ((white part only)), finely chopped

8 asparagus spears, finely chopped

1 small yellow squash, finely chopped

1 Tbsp. Fresh Parsley, chopped

1 Tbsp. Olive Oil

Directions:

1.) Preheat oven to 350°& spray mini muffin pan with non-stick spray.

2.) Pour olive oil into skillet and heat to medium-high.

3.) Reduce heat to medium, add onion and leek. Cook approx. 5 minutes or until tender.

4.) Add the squash and asparagus to the skillet and cook another 5 minutes.

5.) Crack eggs in a medium bowl, add parsley and whisk.

6.) Once cooked, remove the vegetable mixture from the skillet and let cool.

7.) Add vegetable mixture to the eggs and stir to combine.

8.) Using a spoon or measuring cup with spout, pour egg mixture into the muffin pan, approx 3/4 full.

9.) Place in middle rack and bake for 15 minutes.

Enjoy!

Recipe inspired by Sage Spoonfuls Asparagus Leek Mini Omelette Muffins.

Posted on June 6, 2014 and filed under Foodie Friday.

Summer Adventures: Splash Pad

The heat has quickly approached and I decided to brave the splash pad for the first time, with the help of a friend of course.

I knew exactly how the adventure would go because bath time goes just the same, they both love water but Silas is done if the water touches his face.  I was right, A had a blast and ran around like the adventurous little girl she is and S played for awhile and the rest of the time he spent in my arms.

It's often a surprise to people how different they are but I love their individual uniqueness and wouldn't have it any other way. I have a feeling A is going to be a little daredevil just like her daddy and S is going to be our timid one just like his momma, and we're completely okay with that. 

Posted on June 6, 2014 and filed under Summer Adventures, Twins.