Monday, May 25, 2015

Cinnamon Raisin Quinoa Hot Cereal

We are really trying to get Blake to learn healthy habits and learn to like different kinds of foods.  I hate to give her instant oatmeal because of the amount of sugar in them.  They are convenient sometimes but I try to make her home cooked food as much as possible.  I like to make a batch of this on Sundays and it can just be heated up for her on weekday mornings while I'm at work.  It's also really delicious!


  • 1 cup uncooked quinoa (rinsed and drained)
  • 1 1/2 cups of cold water
  • 1/2 tbs butter
  • 1 tsp cinnamon
  • 1/2 tsp apple pie spice
  • 3 tbs brown sugar
  • 1/4 cup milk
  • 1 box (or a handful) of raisins
Bring the quinoa and water to a boil for 1 minute and then reduce to low and cover.  Simmer until cooked and water is absorbed, about 10 minutes.  Add the rest of the ingredients and stir.  That's it!

*Sometimes when it is re-heated it can seem a little dry.  Just add a little more milk.

I also make my own apple pie spice because I couldn't find it at the grocery store and I already had all the ingredients. Here's how to make your own.
  • 1/4 cup cinnamon
  • 1 tbs allspice
  • 2 tsp nutmeg
  • 2 tsp ground ginger
  • 1/2 tsp cardamom


Monday, May 4, 2015

Mexican Lime Chicken Soup

For Cinco de Mayo this year I wanted to do something different.  And easy, since it's a work night.  I made this soup the night before so we can just heat it up after work.  

I found the recipe on Pinterest here.  The only thing I changed was that I used 2 limes instead of one because I couldn't taste any lime with just one.  

If you love Mexican food flavors (like I do) than you will love this soup!  If you hate cilantro or cumin you better skip it :)

  • 2 Tbsp olive oil
  • 1 medium yellow onion
  • 2 stalks celery 
  • 1 medium jalapeno 
  • 4 cloves garlic 
  • 2 chicken breasts
  • 6 cups chicken broth
  • 1 can diced tomatoes w/chiles
  • 1 tsp oregano 
  • ½ Tbsp cumin 
  • 2 medium limes 
  • ½ bunch cilantro 
  • 1 medium avocado

Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl.