Blogger Layouts

Wednesday, January 12, 2011

Yes, many moons ago.....

I wrote last in this blog quite a while ago for sure.  I will be starting cardio rehab soon and I plan to start taking the Byetta that I have been avoiding for so long.  The 2 stents in my heart has helped to seal the deal!  Someone has to stick around to make my cards! lol  And to take care of my diabetic son, who now has to watch his diet so carefully.  He can have no sugar, no potassium, and now no glutton or wheat! He has the opposite problem of his mom, he can't gain any weight! I know, we all wish that but trust me, we do not want all those restrictions!

Tonight I started to make a quinoa cranberry salad with pecans, but didn't have all the correct ingredients so I improvised!  A quinoa craisin salad with walnuts! I have never had quinoa before tonight.  It was pretty darn good.  My friend and I went to the farmer's market back in the summer and that's where I picked up some local grains that I have never tried before!  The quinoa, some bulgar, some whole wheat couscous, and some steel cut oatmeal.  Now I have to match up some good sounding recipes to try on the family. lol  Tonight's was a success!  A marinated (from store) pork roast that was so so so moist with roasted fennel, carrot & onion!  Some roasted white potato just for filling sake on the side! And the star of dinner:
Even my picky daughter liked this.  It is going to be a great summer salad! Here's the
recipe for 6 :


1 c quinoa, rinsed and drained
2 cups water                            
1/2 c chopped toasted pecans
1/2 c dried cranberries          
1 T olive oil                           
2 T lemon juice                     
salt and pepper to taste         


1.  Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape into a mixing bowl to cool about 20 minutes.

2.  Once the quinoa has cooled, stir in the pecans, cranberries, olive oil, and lemon juice; season to taste with salt and pepper.  Let stand at room temperature for 1 hour before serving.

If you want to make this for more than 6 people you can go to and search for the recipe.  By entering the number of people it will recalculate the amounts of ingredients you will need!  So handy to go up or down!!  Love that feature.

Well I guess that's enough for tonight and if I can stay off of facebook.....I might could get some cards made! I will be selling these for JDRF so stick around for more information on that.

Remember to be present for all your breathes!  Enjoy every second of your life!


No comments:

Post a Comment