I had to re-new my drivers license today. How has it already been five years I mused to the woman at the counter. She assured me the next five years would go even faster. She gestured to my dozing baby and said next time you re-new he will be in kindergarden....wow. The last time I was in that building was when I got my license at 16. I was so nervous. I still have the slow motion image of my tester's head bouncing off the headrest when I hit the curb attempting to parallel park (both times). I passed, but was for sure a horrible driver. City living taught me how to parallel park, trial by fire. I am positive my new photo will be very flattering given that you can't smile anymore (guaranteed to look like a criminal).

The other highlight of the week was making chocolate syrup. It was ridiculously easy. My son, like most kids, loves chocolate milk. So do I actually. What I don't love is the amount of added sugar, the price or using store bought syrup.

Ingredients:
1/2 cup sugar
3/4 cup unsweetened cocoa powder
1/2 tsp salt
1 cup water
1 tsp vanilla extract

Directions:

1. Whisk sugar, cocoa and salt together in a saucepan; add water and whisk to incorporate.
2. Bring sauce to a gentle boil, stirring constantly. Lower heat and cook for 1-2 minutes, stirring continuously (get into the edges too).
3. Remove from heat, stir in vanilla and let stand for 5 minutes.
4. Carefully transfer syrup to a glass bottle, mason jar or other container. Store syrup in fridge for several months. Adapted from here.

I reduced the amount of sugar from the original recipe. I also doubled it when I made it as I knew it would be a hit. One cup of milk with one generous teaspoon of syrup comes in at 14 grams of sugar (12 grams from the lactose in the milk alone). For one cup of store bought milk there are 25 grams of sugar! Huge difference. I don't have a problem giving this to Hudson. I have also drizzled this syrup on frozen yogurt and strawberries, yum. I can also envision some sort of chocolate, raspberry, yogurt popsicle concoction for summer. It costs about a dollar a bottle to make...good deal.

I used a washed out red wine vinegar bottle to store mine in. Peeling off the label was extra annoying, but it looks good. If you are the crafty type you can print out one of these pretty labels.

At around 18 when I left home for university I started to get an idea of all the things my Mom had done for me, the time and sacrifice. From about 14 to 16 I might have been a horrible daughter at times. I remember being pretty ungrateful, often miserable to live with and a hormonal disaster. When I think of some of the things I said I cringe....cringe.

Now that I am a mom myself I get it. I get how you can love someone so much that you can easily forgive behavior, words and actions that you would never forgive of anyone else. I get how you can sacrifice your body, time and restful nights for the most precious little people. I remember looking at Hudson when he was a few weeks old and feeling so filled up with love and then thinking this is how much my mom loves me. It was overwhelming. 

So even after my teenage rebellions and maternal torture my mom is my biggest supporter. She helps me bathe my children, weeds my garden, tells me I look nice after a sleepless night, trusts my choices as a mom and allows me to be me. I couldn't ask for much more. Thank you mom.

It looks like it is going to be a warm and sunny Mother's Day weekend around here. If you are looking for something fresh and reflective of spring to make your mom for Mother's Day I think this Asparagus Orzo Salad would be perfect. 

Ingredients:
1 cup orzo
2 cloves garlic, finely chopped
1 teaspoon olive oil
A bunch of asparagus (about 16 spears), cut into 1 inch pieces
2 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup light feta cheese
Salt and pepper, to taste

Directions:
1. In a medium sauce pan, bring 4 cups of water to boil. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside.
2. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
3. Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. 
4. Sprinkle feta cheese over the top of the salad. Serve warm. Adapted from here.

I can't wait to make this again. It was great served cold too. I would of liked to use whole wheat orzo but was unable to find any. The addition of chick peas would make it a great dinner salad, especially in the warmer months. I added a little drizzle of olive oil to the salad too. If you prefer more of an intense lemon flavour you can add the zest of the lemon. 

Happy Mother's Day to all the moms out there, enjoy the beautiful sunshine and your families.

I had a wonderful weekend. In honour of my little brother's birthday (not so little and turing 31) my whole family went to the Salt Spring Island Ales beer pairing at Dolphins Resort's Angler's Dining Room. To really do it up right we rented a room to accommodate us all plus my Granny and her husband to watch the boys while we were pairing the delicious beer with the perfectly complimentary food. 

Well Granny got the flu and was unable to make it. It was decided my mom would watch the boys and we would ferry food/drink over to the cabin. Not ideal, but workable. When Carmen (the manager of the resort and wife of the chef, lucky girl) heard of this she insisted on heading over to the cabin and sending my mom back to the dining room. Are you kidding me? Not only does Carmen have five children of her own (wow!) to deal with, she is taking on a two year old and a relatively new baby. Not a problem for her, the kids loved her and we got to enjoy our meal. And what a meal. If you have not been to the Angler's Dining Room you are missing out....go...now. I can't guarantee last minute babysitting though. We eat there fairly often and have never had anything less than an outstanding meal and experience. There is a wine pairing coming up in May....just in time for my birthday...hmmm.

Onto the frazzled. I have had a pretty smooth transition to two children, but yesterday was one of those days. Lots of crying from both boys, a pee on the floor complete with jumping in it to really splash all over, a cut chin, Hudson brushing (AKA hitting with a brush) a finally napping Sawyer, a meager one hour afternoon nap from Hudson, etc. I might have been ready to waltz out the front door never to be seen again. I felt like Braden had been at work for about 20 hours. Then Hudson turned to me and very sweetly told me he loved me and Sawyer gave me a huge, toothless grin.....bliss. All is forgiven. Mommy lives to fight another day.  

I feel like I have been in a rush to share this Broccoli Cheese Potato Soup recipe before the weather warms up. Again this recipe is easy, fast (ready in under half and hour) and very tasty. It also has an interesting method. Recipe adapted from here.

Ingredients: 
 1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp margarine
2 tbsp flour
2 1/2 cups low sodium chicken broth (or vegetable broth)
1 cup skim milk
2 medium potatoes, peeled and diced small
salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups shredded light sharp cheddar
2 tbsp parmesan cheese

Directions:
Chop onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt margarine.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5-10 minutes. Add cheddar cheese, stir well and remove from heat.
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Turned out great. I have also made it with a broccoli and cauliflower combo, equally as good. It is very low fat for a cream soup but still has a richness and is quite filling. It also freezes well. 

So here's to great food, beer, motherhood, old friends helping out and taking the wild days as they come.

The main thing I miss about living in the city is the availability of ethnic foods. Both restaurants and groceries. I can shop for clothes online (free shipping anyone?!), catch up with friends via email and watch sports events on TV. We have added a few local ethnic restaurants to our favorites list, but have yet to find a great Indian restaurant. When I worked in Surrey there were endless amazing Indian restaurants due to the large South Asian population. Soon I am going to be asking random Indian families to take me home for dinner. When ever I am over on the Mainland heading out for Indian food is a top priority. I end up gorging myself, which is never a good idea as the food tends to be pretty heavy.

I have made a few Indian dishes as home. They all turn out well, but are never as good as the real thing. I am back at it again due to lack of options. This time I tried slow cooker Chicken Tikka Masala adapted from Real Simple. It fits my very easy and fast, I have two small children, recipe requirement. I think slow cookers are like magic...insert food, turn on, leave for a few hours, dinner is done. I don't like recipes that call for some kind of cooking before adding to the slow cooker, what is the point of using a slow cooker? It should be all in as far as I am concerned. Again, this recipe passes.

Ingredients
1 32 oz can crushed tomatoes
1/2 can tomato paste (about 4 tablespoons)
1 large onion, chopped
4 cloves garlic, chopped
3 and 1/2 tablespoons garam masala
2 pounds boneless/skinless chicken thighs
3/4 cup low fat Greek yogurt
1/4 cup low fat milk
1/2 English cucumber, halved and thinly sliced
1/4 cup fresh cilantro leaves
1 tablespoon lemon juice

Directions:
1. Add tomatoes, tomato paste, onion,  garlic, garam masala to slow cooker and stir.
2. Lay chicken pieces on top
3. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
4. Cook on low for 7-8 hours or high 3-4 hours
5. Just before serving, whisk together yogurt and milk and stir into chicken.
6. Garnish with cucumber relish.

I served it over basmati rice with a slice of PC Blue Menu Naan (which is very good for store bought in my opinion). The first time I made it I just garnished with fresh cucumbers. It seemed a little strange but added a really nice freshness. I modified the recipe by using a Greek yogurt and milk combo instead of heavy cream...worked great. This really reduces the amount of saturated fat and calories, while increasing protein and calcium. I also increased the amount of garam masala I used. It doesn't add much heat just a lot of flavour, so don't be shy. You can buy garam masala spice mix at most grocery stores. I found the one I used at Thrifty Foods. Watch your rice portions if you are going to have naan too, gets a little carbohydrate heavy. The recipe as written has been doubled by me to make extras for the freezer. It was really tasty. 100% authentic tasting, no....but close.

Fill me in on your favorite Indian restaurant that is closer than Surrey!

Today Sawyer is one month old. He made his debut in today's paper as Baby of the Month. My husband and I were watching American Idol a few weeks ago when a contestants mother mentioned he was baby of the week way back when. I thought it was funny. Now I realize that will be me. It's my right as his mother to tell one and all (and probably mention it at his graduation, wedding, etc.).

So now that we have made it through the first month I have re-entered the kitchen. I have been making a few dinners here and there. A big priority is easy and fast recipes. I have had a month to adjust, but double header poopy diapers still take time away from meal prep. When you have a baby that eats as much as Sawyer does (gained a pound in two weeks) there is a lot of poop.

This recipe for Tex-Mex Shredded Chicken could not be any easier. If you can't manage this, there are larger issues. There are only three ingredients, not that you would know given the taste of the end product. This recipe is very popular on Pinterest, but seemed too good to be true. I love being proven wrong.

Ingredients:
4 large boneless, skinless chicken breasts
2 cups of your favorite jarred salsa
1 envelope low sodium taco seasoning

Directions:
Combine salsa and seasoning in a slow cooker and stir. Add chicken. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily with two forks. Adapted from here.

With half of the chicken we made soft tacos. I froze the other half, which will probably be used for burritos, or nachos, or taco salad, or tortilla soup...endless possibilities! The chicken was very flavorful and tender. I could of ate it by the forkful. You can control how spicy it is with the salsa you choose. We went mild for our two year old. It passed his picky eater test. To keep it healthy stick with whole wheat tortillas, light sour cream and cheese, and lots of fresh veggie toppings. 

Simple and delicious...passes my new mom to two test. 

To see more of Erin Wallis' photos from Sawyer's newborn shoot look here.

He is here. Sawyer Keith arrived March 11 at 3:24 am (soon after the time change) weighing 8 lbs 5 oz. He came when he was ready, which in the end was a perfect idea. I went into labour on my own, pushed him out on my own (no forceps) a mere six hours later. He was ready to nurse immediately and continues to be a great eater, now weighing 9 lbs 10 oz. I was ready, he was ready. That made my one week over due all worth it (that is still hard to type though). My midwife Sheila Jager was a superstar. I cannot imagine doing it without her. By the end of the pregnancy I was seeing her quite often. Once my six week post natal care is over it will be strange not to see her anymore. I will miss her and our laughter filled visits. 

I am not even sure I can convey how happy I feel, like way deep down happy. I look at my two healthy, amazing sons and my ever supportive husband and feel like I might be the luckiest woman in the world. Of course it has been busy and I am getting less than the ideal amount of sleep. But this is it, this is what it is all about. Through dietetics I have had the pleasure of working with a lot of the over 80 crowd. When we chat nine times out of ten their stories come back to when they had young children. It reinforces to me how this needs to be soaked in. Being the second time around I know how fast it goes. I find myself taking more time to cuddle, look at tiny toes, smell that pure baby smell and take it all in. I also spend a lot less time worrying...I have not had one late night Google-fest. That was a near constant with my first son. I trust myself as a mother more. 

I have also taken so much enjoyment out of sharing him with my family. Seeing my two sets of grandparents meet him for the first time was very emotional. I loved watching them re-live their own moments with their babies and still marvel at the magic of a new baby.  Mine and my husband's parents are also over the moon in love...they are incredibly supportive and bring a richness to our kids lives that I cannot even quantify. And Hudson...he loves Sawyer. He might love him a little too much sometimes. That's the way it goes with siblings though. 

I thought I would share the recipe for the dinner we had the night I went into labour, seems fitting. At the time of eating  I was thinking I was having false alarm cramps....again. This recipe for Chipotle Turkey Burgers was actually discovered by my husband and is always made by him too. 

Ingredients:
1 pound ground turkey
1/2 cup finely chopped onion
2 tablespoons chopped fresh cilantro
1 chipotle chile in adobo sauce, finely chopped or 1 tablespoon of chipotle sauce
1 teaspoon garlic powder
1 teaspoon onion powder
seasoned salt to taste
black pepper to taste

Directions:

1. Preheat an outdoor grill or indoor grill on medium-high heat. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into patties.
2. Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. 

Adapted from here.

These are not tasteless turkey burgers...they are bursting with flavour. You can top them with traditional toppings like tomato, lettuce, cheddar cheese, pickle, light mayo, etc. or go the Mexican route with guacamole, salsa, pepper jack cheese, jalapenos. Either way, delicious. We like to make a few regular patties plus some slider sized for the young ones.

These will be forever known in our house as Chipotle Sawyer Turkey Burgers.

I was really hoping this week's blog post would be a birth announcement of sorts. Ummm, no. I have said about ten thousand times during this pregnancy and my last "I would hate to go overdue". Well here I am, five days over. Do I hate it? Yes I do. I am not patient, I feel like I have served my time. The one up side is that it will for sure end, at the latest, in five days. I would just like this munchkin to come on his own. I am really hoping to avoid being induced again. The only thing I can do is keep myself busy, rest and try to remain positive. I am starting to think my body is against actually going into labour. Enough complaining though, I still feel OK and baby is healthy (and maybe a little too happy). BUT I still have earned the right to vent.

 I will admit the keeping busy part has been quite rewarding. I have spent a lot of time with my son at various activities, parks and play dates. I have seen many girlfriends that have provided me with much needed humor, trash magazines, books and in some cases their own stories of the torture of being overdue. I may have also consumed an unmentionable number of Shamrock Shakes from McDonalds (yes, I do set foot in that restaurant). My husband seems to have the patience of a saint, or is trying really hard to keep it together for my sake. Of course I have been cooking, a lot. 

I have used peanut butter as a topping for pancakes, but had never made or seen a recipe for peanut butter pancakes. When I came across this one on Pinterest and saw the simple ingredient list I had to try them. I made them Peanut Butter Banana Pancakes.

I loved them, they felt like a huge treat. They are so fast to put together (no eggs, or oil needed), and have an extra hit of protein. The batter is fairly thick so watch your pan temperature. If it is too hot you are going to get an undercooked middle. I am sure this would work with processed peanut butter, in which case I would omit the sugar. I changed the recipe by using whole wheat flour, omitting the salt and adding banana. I made a double batch to ensure we had extras for another breakfast, that was a good call. I served them with a plate of mixed fruit and maple syrup. They are 100% toddler approved.

So the next time you hear from me the wait will finally be over.

I really like scones, not the oversized, floury, run of the mill coffee house ones. Good, aromatic, homemade ones. I don't ever make them though. I am always turned off by the large amount of butter required. A friend sent me a recipe for grapefruit oatmeal scones, so I changed my mind in a big hurry. Grapefruit obsession + almost 40 weeks pregnant + overwhelming urge to bake = match made in heaven. I must say I am a huge believer in the 80/20 principal: making healthy choices 80% of the time and less healthy choices the rest of the 20%. Healthy eating to me isn't about constructing the perfect diet (whatever that is). Sounds like torture and a sure fire way to end up fantasizing about the foods you can't have all day long leading to over eating them when you finally get your desperate hands on them. All that said I still tweaked the recipe a little (I can't help myself). 

Ingredients:
1 cup all-purpose flour
3/4 whole wheat flour
1 cup old-fashioned rolled oats
2 tablespoons granulated sugar + more to sprinkle on top
1 teaspoon baking powder
1/2 teaspoon baking soda
1 Ruby Red grapefruit, zested and segmented (how to do this here)
1 tablespoon orange zest
3/4 cup cold salted butter, sliced into 1/2-inch cubes 
3/4 cup plain non- fat Greek yogurt
3 tablespoons honey

Preheat the oven to 400°F and place a rack in the center of the oven. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the flours, oats, sugar, baking powder and baking soda. Toss the grapefruit zest and orange zest with the dry ingredients.

Add the cubed butter to the dry ingredients. Using your fingers, rub or cut the butter into the flour mixture until it resembles small, coarse peas. Work quickly so the butter doesn't warm too much. Add the yogurt and honey, and toss everything together with a fork until all of the dry ingredients are moistened.

Add the grapefruit pieces last. Quickly and gently envelope them into the scone mixture. You don't want the grapefruit chunks to become smashed or release much juice as that will alter the texture of your scones.

Turn the scone dough out onto a lightly floured surface. Form into an 8-inch circle, about 1-inch thick. Cut the dough into ten triangles using a knife. Place the triangles on the prepared baking sheet and sprinkle the tops with sugar.

Bake for 18-20 minutes, or until golden brown on top and firm but soft in the center. Cool for 15 minutes before serving. Adapted from here.

Are you kidding me? These were perfect. Waiting the recommended 15 minutes of cooling was torture. What did I change? I reduced the amount of sugar, butter and salt. I also used non-fat Greek yogurt. The original recipe called for oat flour, but I switched it for whole wheat just because I didn't have any. I also cut them into ten pieces instead of six to take down the portion size a little. I was thinking the zest of the entire grapefruit would be a little over powering, but it wasn't at all (be sure to zest your grapefruit before you segment it).

So now two days away from my due date I have a special treat to enjoy, something that seems so fitting to this grapefruit frenzied pregnancy.

I knew I would be back to the blog this week. Baby is inching closer to the exit but does not appear to be in a big hurry to get out. I foresee this being the case 30 years from now, but the exit will be from our home. This has given me more opportunity to nest: lots of cooking, baking, cleaning obscure things, etc. I have also been on a photo printing, framing, hanging mission. I hadn't done too much since we moved into our house, so I was sitting on a stockpile of amazing photos. We have a gallery wall in our kitchen/dining room that I finally added to...I cannot even tell you how happy it makes me. We spend a lot of time in those rooms. To be reminded of our wedding, honeymoon, vacations, pregnancies, new baby, growing son, our friends and families, really is the best thing ever. You need to do it. If you need more convincing or ideas check out Erin Wallis' Blog here. That is my non-food related rant/friendly encouragement for the week.

Meatloaf was never in the regular meal rotation when I was growing up, but I know for a lot of others it was. I have made a few attempts over the years at turkey meatloaf. I was never sold on the final product. Until now....welcome to my life Salsa Stuffed Meatloaf, meatloaf with a Mexican flair. 

Ingredients: 
1/2 cup bread crumbs
1/4 cup onion chopped
2 cloves garlic, crushed
1/2 cup drained canned black beans, rinsed
1-1/2 tsp chili powder
1/2 tsp pepper
1 pinch salt
1 egg
1 lb ground turkey, chicken or extra-lean beef
1/2 cup prepared salsa
1/2 cup shredded cheddar cheese

Directions:
In large bowl, combine bread crumbs, onion, garlic, black beans, chili powder, pepper, salt and egg. Mix in turkey. Shape into 12 balls (I used an ice cream scoop). Place each in lightly greased muffin cup.

With spoon, make indentation in centre of each; fill with salsa and sprinkle with cheese. 

Bake in 400°F oven until digital rapid-read thermometer inserted in centre of meat reads 160°F, about 15 minutes. Adapted from here.

These little guys have a ton of flavour, a fiber boost from the beans and are low in saturated fat when made with ground chicken or turkey. Because they are baked in a muffin tin the cooking time is a lot faster then a loaf pan, so dinner is on the table faster. I served them with some homemade guacamole and the Mexican rice from a previous post (recipe here). Throw in a quick salad or some cut up veggies and you are done. The kiddos will love them for sure.

Now I am not so sure I will be back next week? I have not yet decided how often I am going to update my blog once baby boy arrives. I think I will take a little break, but I know I am going to miss it. As I have mentioned before I love sitting down to write my weekly entry. We will see how things go. I would also like to thank you all for your labour and delivery well wishes, I really appreciate it.

All of a sudden I am 38 weeks pregnant. In other words 2 weeks and away from my due date. Of course it isn't all of a sudden, but it still has a way of sneaking up on you. The last week has been spent finishing room details for both boys, organizing newborn baby clothes (which includes gushing over how small newborn diapers are), making appointments for the dentist, a massage and a pedicure (don't want to look at ugly toes when I am in labour). My parents were also kind enough to have our house cleaned top to bottom. There are meals in the freezer, the infant car seat is clean and ready to be used to safely bring home another amazing little boy, the house/car are clean and I have almost packed my hospital bag. I dare say I feel ready.

Then I think about the whole delivery idea. I have done this before, but I don't know if that makes me feel any more ready for it. I also feel like a newbie in someways. When I had Hudson my water broke with no labour so I was induced. I am hoping to go into labour myself this time which would allow me to spend a little longer at home. The one thing I did learn is that you can hope for a lot of things but you don't have a lot of control over the process. Sometimes your water breaks with no labour, sometimes you need to get induced, sometimes baby is posterior, sometimes baby has a short umbilical cord that leads to fetal distress, sometimes forceps are used, and sometimes you tear. But most of the time there is a healthy baby at the end bringing on the biggest wave of emotion you have ever felt. I am ready for that. In the mean time every Braxton Hicks contraction or twinge I feel I wonder...is this it?

When a friend announced on Facebook that she  had made Raspberry Cream Cheese Quinoa Muffins, I had to get the recipe. And get it I did....worth sharing.

Ingredients: 
 1/2 c quinoa
1c water
1 1/4 c whole wheat flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
4 oz cold light cream cheese, diced small
1 c frozen raspberries
1/2 c white or cane sugar
1/4 c vegetable oil
1 large egg
1/2 c light sour cream
1 tsp vanilla

Directions:
Bring quinoa and water to a boil. Cover, reduce to simmer and cook for 10 minutes. Turn the heat off and leave covered pot on burner for 15 mins, fluff with fork and allow to cool. 

Preheat oven to 400, line muffin pan with paper liners. Combine flour, baking powder, cinnamon and baking soda in medium bowl, blend well. Add 1 1/4c of cooked quinoa and mix until its evenly coated with flour mixture. Stir in the cream cheese, breaking up any large pieces. The cream cheese should remain chunky in these muffins. Add the frozen raspberries and coat in flour mixture, set aside

In large bowl whisk sugar and oil together, followed by the egg. Whisk in the sour cream and vanilla. Fold the flour mixture into the sugar mixture until just combined. Spoon the dough evenly into muffin pan. Bake on the center rack for 25-27 mins until muffins are light brown around edges and toothpick comes out clean. Store in a sealed container in fridge up to 1 week or freeze. Makes 12. Adapted from Quinoa 365.

I reduced the amount of sugar and eliminated the salt. When I made them I doubled the batch, I like to have muffins in my freezer at all times. This is a great recipe if you have leftover quinoa around. These were really, really good. They have a really nice texture. And can you really beat the  raspberry cream cheese combo?

Maybe I will see you here next week, maybe I won't. I have a feeling I will.