This post may contain affiliate links, which means I may earn a small commission from purchased products at no additional cost to you. Thanks for supporting So Very Blessed!
While most people were watching the Superbowl yesterday, I was watching the movie, “Chef.”
I’m not much of a sports fan, though I do love the foods that tend to accompany sporting events. A friend had just told me that “Chef” was on Netflix, so of course I immediately added it to my queue. It has a bit of language in it, but I love watching just about anything where people are passionate about food. The main character, Carl, cares about not only the food, but the authenticity and the cultural background behind it. You see him visit all kinds of farmer’s markets for the freshest local ingredients and he puts every bit as much attention and care into making a grilled cheese as he does his Pasta Aglio e Olio and molten chocolate lava cakes.
The guy is essentially too passionate about his food to be limited to the confines of his restaurant owner’s wishes, so he starts his own food truck, where he, a, friend, and his son travel around and serve up cuban sandwiches, tostones, and yucca fries. I’m not even a huge fan of cuban sandwiches, but seeing the passion that he put into making them makes me crave one!
Speaking of cravings, I mentioned in a post recently that since I started running, my body has just started to crave certain foods. Among my top cravings are : sweet potatoes, salmon burgers, roasted cauliflower, chicken sausage, avocados, Nutty Bars (hey, some things just never change), and all the quinoa.
I usually make enough quinoa to last me the week and keep it in a container in the fridge so that I can either use it in a recipe, add some to whatever I’m taking to work for lunch, or make quinoa bites (my favorite way to eat it!).
I took a batch to a women’s group recently and they have been wonderful to stick in a tupperware container and take to work with me.
Next up – cuban sandwich quinoa bite?Print
- 2 cups cooked quinoa
- 1 cup chicken, cooked and finely chopped
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup barbecue sauce
- 1 cup shredded cheddar cheese
- 2 eggs
- 1/2 cup Panko breadcrumbs
- Preheat oven to 350 degrees.
- Mix together all ingredients.
- Distribute mixture into a greased mini muffin tin (or silicone mini muffin cups), filling each cup to the top (1 heaping Tbs each).
- Bake for 15-20 minutes.
If you don’t have a mini muffin tin, you can use a cookie scoop to place the mixture onto a cookie sheet and bake as directed.
Ready to Jump Start Your Weight Loss Journey?
Sign up for my weekly emails and get your free Christian weight loss guide, along with weight loss tips, healthy recipes, and faithful encouragement for keeping God the center of your weight loss journey.