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.
1/2 c quinoa
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
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.
Maybe I will see you here next week, maybe I won't. I have a feeling I will.