Real Food with Christine

This is a great recipe for an appetizer or for a snack. It is packed with protein from the quinoa, is gluten free and really tasty. If you are serving these for a party you might want to double the recipe. These are also great kid friendly snacks. This recipe was inspired from this recipe . Ingredients 1 cup uncooked quinoa 2 large eggs 2 scallions, finely chopped 2 cloves garlic, minced 1 onion minced 1/4 cup chopped fresh parsley 1/2 cup grated goat cheddar 1/2 tsp salt 1/4 tsp freshly ground pepper Directions Preheat oven to 350 degrees. Grease a mini muffin pan with olive oil. First cook your quinoa. Bring to a boil 2 cups of water and 1 cup uncooked quinoa. Reduce to a simmer and cook for about 15 minutes until water is absorbed. In a large bowl, mix all of the other ingredients until well combined. Use a small cookie scoop or tablespoon to fill the muffin tin. Fill each one to the top. Press down on each one to make sure it is well  packed. Bak...

My daughter loves beans any kind, black, cannellini, pinto, she loves them all. I am so happy that she does because they are so good for you. My son, on the other hand, spits them out. He seems to dislike the skin on them. So, while all I can do is hope that this is a phase he grows out of, being who I am, I must try to find ways to sneak them into his diet! Since he loves to dip, I figured I’d make him a bean dip. I also hid a veggie in there! I came up with this white bean and artichoke dip, it looks very neutral so he didn’t suspect anything. I was very pleased when he ate this and asked for seconds! I recommend trying this for any kids who don’t like beans. Now I will experiment with other beans to see how many different kinds I can get him to try. I will keep you all posted! Ingredients 1 can of canellini beans rinsed and drained 1/4 cup olive oil 2 tablespoons freshly squeezed lemon juice 2 tablespoons tahini 2 cloves garlic 1 teaspoon salt 1/4 cup fresh parsley ...