Got The Blues (and Quinoa)

Saturday.  My favourite day of the week!  Well, maybe not this one.  I woke up to even more (and continuous) snow and zero luck obtaining Garth Brooks tickets for his concert here in July at the Stampede.  Apparently they sold out in 30 seconds or something ridiculous.  Of course, now people are scalping the originally $64 tickets for thousands on Kijiji.

So, that’s pretty disappointing!  I would rather pay for a fun weekend in Vegas to see him at the Wynn, before shelving out money to scalpers here in Calgary.  I know there is a lot of social media attention surrounding this event today, including a Facebook group to persuade him to do a second concert- here’s hoping!
After my morning Ticketmaster let-down, I made myself a high energy breakfast: egg whites/feta/tomato scramble with an overdose of avocado (couldn’t let the other half go to waste!), salsa, and whole grain toast.

I proceeded to hammer away at report cards all morning.  It’s much nicer to sit with a blanket, coffee, and my lap top on the couch, than going into work!  I’ll save that joy for tomorrow.

Break #1

Trying out a fun, spring colour: Essie in Lapiz of Luxury ($10 at Shoppers Drug Mart).

Break #2

I made way too much quinoa the other day and needed to eat it.  I saw a recipe for quinoa cookies a few weeks back, so I recreated my own version with some available items in my kitchen!  Although Adam ate two, he stated that they were “good, but a little bland and needed more chocolate chips and sweetness!” Translation: they are healthy.  However, you could alter the recipe to meet your desired sweetness :)

Quinoa Protein Cookies
Gluten Free
  • 2 cups cooked quinoa 
  • 1/2 cup natural peanut butter (I used Adams Crunchy.  Add more if you want a more forceful taste)
  • 1/8-1/4 cup raw honey (Depending on desired sweetness)
  • 1 cup organic rolled oats
  • 1/3 cup raisins
  • 1/4 cup dark chocolate chips (Add more if you want them to be sweeter)
  • 1/4 cup organic ground flaxseed 
  • 2 eggs

Preheat oven to 350º.

Mix all ingredients together in large mixing bowl with a fork.

Form mixture in desired cookie sized portions on a greased or non-stick cookie sheet.  Since the mixture falls apart easily, form and shape a ball in your hand overtop of the mixing bowl, place on the cookie sheet, and press down to flatten.

Bake for 20-25 minutes.  Let cool for 10 minutes and enjoy!

Break #3

A walk around the neighbourhood with Macy (it was freeeeezing outside), followed by Adam offering to make dinner!  How lovely!

And there are the remnants of what was once a sweet potato.  Oh well, at least the salmon and asparagus were edible (and delicious).  

Back to report card fun for the rest of the night!  Adios.

Cuteness overload for the day:

Love at first sight!

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