A new year always brings new resolutions. And I do have new resolutions, but this would be the same resolution I’ve had pretty much every year that I can remember – get healthier. Drink more water. Eat more fruits and vegetables. Eat less junk food. Exercise more. You know, the normal resolution-y type stuff.
Hopefully this is the year that sticks. It has to stick through January, because I’m in a group of ladies trying to lose 10 pounds by February 4th. Even if it doesn’t stick all year, a month of healthier eating/exercising is better than nothing, right? So far this year, I’ve exercised everyday (*cough* ignore that the grand total is only two days)! That’s a success rate of 100%! I’m all over this exercise stuff.
But eating is the other half of the equation. Oh, I have a hard time eating the right foods. I love my processed, refined, fried foods with creamy white sauces. It’s true. My very popular response to the question, “What would you like for dinner?” is “All the french fries.” I’m not planning on giving up all of my favorite foods. I need some fried potatoes in my life. But I am planning to try to monitor my portion sizes and add more healthy foods to my repertoire….Enter Cheesy Quinoa Bites.
I was trying to find a way to take a healthier food and make it taste less healthy and I think I’ve succeeded! This is like a mash-up of vegetable quinoa and a tater tot. Without the taters, of course. I love that they’re bite sized and I love it even more that they keep me full, thanks to the super food that is quinoa (pronounced keen-wah, if you didn’t know!).
These babies are amazing. Quinoa is filling and packed with protein, so I felt completely satisfied from these. I calculated the calories of all of the ingredients on My Fitness Pal and assuming their entries are correct, there are only 130 calories in 4 bites! I may have eaten 8 for dinner, because they still fell under my calorie count! Score! And if you decide to pass on the food processor and grate your carrots by hand, then you’ve added an arm workout! 😉 I used Kraft’s Light Honey Dijon salad dressing as our dipping sauce, but ranch or even sour cream would probably taste great!
- 2 cups cooked quinoa (I cook my quinoa in low sodium chicken broth)
- 2 large eggs
- 1 cup shredded carrot
- 2 stalks green onion, diced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/2 cup grated Parmesan cheese
- 2 Tbs all-purpose flour
- 1/2 tsp seasoning salt
- 1/4 tsp freshly ground pepper
- Preheat oven to 350 degrees.
- Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
- Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
- Bake for 15-20 minutes.
The dipping sauce pictured is Kraft's Light Honey Dijon salad dressing.