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Food with a Story

Hurry up and wait.

2/16/2012

10 Comments

 
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.
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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 or Greek yogurt
1 tsp vanilla
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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.
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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.
10 Comments
Tammi Kibler link
2/16/2012 09:28:07 am

Oh, those muffins look fabulous. I will have to hunt up my copy of Quinoa 365 and make them this week.

I hope you have an easy labor.

Cheers!

Reply
Tiffany McFadden, RD
2/16/2012 12:48:52 pm

Yes, get making them. You won't regret it.

Reply
Coral Duncan
2/16/2012 09:31:02 am

they are yummmmmmyyyyyyyyyyyy! good luck Tiff, I got a pedicure at Eden St and went into labour later that evening, thank god i had pretty toes for such an occasion :)

Reply
Tiffany McFadden, RD
2/16/2012 12:50:07 pm

I am booked in next Friday at Eden Street, I hope they work their labour inducing magic on me too ;)

Reply
Sherry
2/16/2012 09:35:51 am

they sound yummy I hope u froze one for me to sample? I have frozen raspberries so will have to try these.

Reply
valdina
2/16/2012 10:27:23 am

I am going to make them and substitute gluten free flour so Ally can have them. they look so good. Love Granny

Reply
Tiffany McFadden, RD
2/16/2012 12:51:38 pm

I thought of Ally when I made these and was sure you come up with a gluten free version for her. Let me know how they turn out and what you used.

Reply
Kristin
2/16/2012 02:10:48 pm

I gotta ask, what kInd of gluten free flour would you use? There are so many different ones. And I know some are better for baking than others? Maybe I will make them for my Mom! Good Luck Tiffany! Two boys ROCK!

Tiffany McFadden, RD
3/6/2012 06:05:59 am

Kristin, I don't have a lot of experience with gluten free flours, so I wouldn't want to make a recommendation. I can ask my Granny what she is planning on using and get back to you.

Reply
Green Bay Search Engine Optimization link
10/4/2012 03:26:18 pm

Great blog post, thanks for posting this.

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