Anyone who knows me knows I stress a bit about what my boys eat. I’ve struggled with my weight for most of my adult life thanks to unhealthy eating habits I learned as a child. I KNOW so much about how to eat, I like to cook, I really don’t have a huge appetite, yet time and time again when life gets stressful I find myself reaching for the worst possible foods. (Hello bagel chips!)
Because of this struggle, one thing that is of key importance to me is that my boys develop a healthy relationship with food. All in all, I think we are doing a decent job. (Well, with the exception of Christian’s (5 1/2) refusal to eat any vegetable but baby peas. They are both love treats but neither is prone to overeat them. They’ve never given themselves stomach aches from overeating “junk”. And, they are both prone to want to save sweets the minute they get full.
Their restraint is enviable. (ENVIABLE, I TELL YA!)
Part of helping them develop a healthy relationship with food is in fact, allowing them to have treats. This is an area where I’ve struggled at times. Many, many family arguments have resulted in me getting angry about what they’ve been fed in my absence. I swear I’m not a control freak. Really.
(Be quiet honey.)
These quinoa cinnamon bites made with quinoa pizza crust have been one of my most successful efforts to date. They are super easy to make – especially if you make a double batch of the pizza crust and freeze the dough in freezer bags. (One recipe makes three crusts, so if you make a double you can use one for pizza and still have 5 crusts waiting for you in the freezer.)
Now, this is a rare recipe for me because I don’t actually measure. (Hence no nutritional information.) You can use as little (or as much) sugar or butter. I generally do a light coating of butter, and then just sprinkle on the brown sugar and cinnamon.
- 1/3 recipe of Quinoa Pizza Crust (enough for 1 pizza)
- butter, melted (I use Earth Balance)
- brown sugar
- Organic Cinnamon
- Preheat oven to 425 degrees.
- On a clean counter, roll pizza crust into a rectangle. Using a pastry brush, spread butter evenly. Top with brown sugar and then sprinkle with cinnamon.
- Starting at the LONG side of the dough, use your hands to gently roll the dough tightly. (You will be forming a long log.) Cut the dough with a sharp knife or kitchen shears into small bites.
- Place on a parchment lined cookie sheet and bake for 20 to 25 minutes, until golden brown. Store for two days at room temperature or a week in the refrigerator.