I was surprised at how tired I looked. I mean right now, I’m exhausted. I have a baby who wakes up for the day at 4:30am and still gets up at night. It’s expected. But somehow, it’s been forever since I’ve thought about the sheer intensity of those times.
It is crazy how when you are living it, it all seems so vibrant that those memories could never fade. Let me tell you, having a one and two year old, and then two and three year old was an experience that I never thought would dull. But you know, life goes on.
Children grow up and get easier.
These days, no one puts an entire roll of toilet paper in the commode or writes on the walls with my only lipstick. (And those things are most definitely not happening simultaneously at the hands of two little boys in different rooms. )
Next week he will be nine. How did that happen? When did my “big boy” turn into such a little man?
It’s such a good lesson to appreciate what we have while we have it rather than just longing for the days when things will get easier. I’d give anything to be able to go back and hold those wild little guys just one more time. Mind you, I wouldn’t want to stay there in the world of potty training and chaos that is so very different that the chaos of today. But just for a second, I’d like to appreciate the times that I’m afraid I forgot to enjoy quite as much as I should have.
Ok, enough of me being sappy. (Sorry, birthday’s always do this to me. Don’t even get me started on how mushy I’m going to be in April when Skye turns one…though she’ll probably be putting toilet paper in the commode and writing on walls.)
Today I’ve got a great recipe for you from Jordan and Clark at The Fitchen. I’ll turn things over to her now.
If you’re in our kitchen, there’s a 75% chance that we have a pot of quinoa on the stove. Whether it’s a side for dinner or for munching on throughout the week, the healthy grain is a staple in this household. Usually, I’m satisfied with a simple preparation when it comes to quinoa: boil in water, add sea salt and pepper, and cook. But sometimes, I like to get creative with quinoa.
From burgers to cookies to salads, quinoa has proven its versatility time after time. One of my favorite tricks is to use quinoa in delicious recipes like this one. Low in sugar and high in protein, these donuts are a healthy alternative to frozen or fried breakfast options.
- 3/4 c. + 2 Tbsp. gluten-free flour
- 1/2 c. quinoa flour
- 2 Tbsp. corn starch
- 2 tsp. baking powder
- 1 tsp. sea salt
- 3/4 c. coconut palm sugar
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 c. cooked quinoa
- 1 Tbsp. coconut butter + a little extra for greasing and topping
- 2 eggs
- 1 c. non-dairy milk + 1 Tbsp. lemon juice
- 1 tsp vanilla
- Cook quinoa. In a medium pot, add 1/2 c. of quinoa and 1 c. of water and bring to a boil. When the pot begins to boil, decrease the heat to a simmer. Stir every 5 minutes until all of the water has evaporated and the quinoa is fluffy.
- Preheat the oven to 350º and grease a mini donut pan with coconut butter or nonstick spray.
- In a large bowl, combine flours, corn starch, baking powder, salt, coconut palm sugar, and cinnamon. Use a fork to whisk everything together.
- In a small bowl, combine milk and lemon juice and set aside for 5 minutes.
- Add milk/lemon juice mixture, coconut butter, eggs, quinoa, and vanilla to a food processor and blend until well-combined.
- Add wet mixture to the bowl of dry ingredients and mix thoroughly.
- To fill the donut forms, fill a Ziplock bag with the batter and snip the corner of the bag. Then squeeze it into the forms, filling 2/3 of the way full.
- Bake the donuts for 8-10 minutes.
- If desired, lightly coat donuts with coconut butter and dip them into the coconut sugar for added crunch and sweetness.
At The Fitchen, we are a husband-wife team that loves to create, eat, and share great food. We usually focus on recipes that are healthy and whole, and occasionally, we whip up something a little sinful. Many of our recipes are gluten-free, vegan, dairy-free, or some combination thereof.