If you’re like me, you’re scrambling around this week trying to get the kids back to a respectable bedtime routine, trying to remember where you left off at work, unpacking from holiday trips, and just generally trying to keep your head screwed on.
Meanwhile, my kids will not stop asking for snacks and chocolate. Literally. They average about once an hour. In the morning they want a snack, not breakfast. And around 9am they start saying, “Can we please have chocolate now. We haven’t had any yet today!”
Now that they no longer get their way, they go into full tantrum mode in hopes of recreating the near free-reign eating they experienced during the break when grandparents, uncles and even laid back parents were caving in at every turn.
So now our challenge is to get us all back to eating normally again with a focus on nutritious and delicious meals. Oh yah, and you know me. Fast and easy are key.
Since we’ve all been eating hearty dishes with a lot of flavor and comfort to them over the holidays, I wanted to come up with something that would give our family the same comfort feelings without being full of fat and calories.
Hubs and I came up with this amazing Veggie Quinoa dish that can be used as a side, a full meal (don’t be afraid to add meat) or as Hubs did, as a bed for our roasted leg of lamb a few nights ago. Decadent for a post holiday meal, I know, but it really wasn’t heavy at all.
The flavors, nuttiness, textures and healthy-factor on this dish all add up to perfection for getting back on track at the dinner table this week.
Let me know how you serve it!
Too Good To Be Healthy Veggie Quinoa
- 1 bag vegetable quinoa mix- I like Roland brand Garden
- Yellow grape tomatoes cut in half
- Toasted pine nuts
- Golden raisins
- Dried cranberries
- Top with raw Brussels sprouts, trimmed, finely grated or shredded with a knife
(amount of added ingredients is all to taste)
- Prepare the quinoa mix according to package instructions
- Toss in the yellow tomatoes, pine nuts, raisins, cranberries and mix
- Sprinkle top of each serving with the crispy raw Brussels sprouts
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