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You know how some people love reading before bed? How their bedtime routine every night includes grabbing a good book that just lulls them to sleep?
I’m not one of those people.
You know what happens to me when I read before bed? I get sucked into my book’s world. I see what my characters see, feel what they feel, and I get more and more riveted and involved with with every page I turn…meaning I stay up into the wee hours of the night/morning until I finish the book.
I keep thinking this time will be different. And it never is.
And how people fall asleep, or even start falling asleep, with the light on is beyond me.
Instead of reading or counting sheep, I think about food. It calms me, soothes me, and transports me to my happy place (AKA my kitchen). I dream up parties that will probably never happen, holiday meals much more extravagant than will ever hit the table, fun food that may or may not work…I let my mind go culinary crazy. Most of my best food ideas come to me just as I’m drifting to sleep, which obviously means that I forget half of them by morning.
This one stuck, though! I was reminiscing about a chicken bacon ranch calzone I ate years ago that was all kinds of delicious and it hit me.
Turn it into a quinoa bite!
Now, granted, I turn flavors into quinoa bites all the time. Some of them I love, some of them others love, some of them are good but not great, but this one?
It’s a great one.
The flavors just…work. Crispy bacon, cool ranch, and little tender chunks of chicken in a flavorful little bite of quinoa – it just works.
This might be my new favorite quinoa bite. Or, at least, it’s my for now favorite quinoa bite. I ate almost this entire batch, because I just couldn’t stop myself. I dipped these in a cucumber ranch that just sent my tongue into edible ecstasy.
Now, if you’ll excuse me, I’m going to go to bed and dream up Thanksgiving dinner. There’s going to be a 12 layer white chocolate cranberry cake involved.
I dream big.Print
- 1 cup cooked quinoa (I cook my quinoa in low sodium chicken broth)
- 1 large egg
- 1/2 cup cooked chicken, finely diced
- 3 slices bacon, cooked and crumbled
- 1 Tbs dry ranch seasoning
- 1 stalk green onion, diced
- 1/4 cup shredded mozzarella cheese
- 1/4 tsp freshly ground pepper
- Preheat oven to 350 degrees.
- Mix together all ingredients.
- Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
- Bake for 15-20 minutes.
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