after a solid week of gorging myself on everything from stuffing to pie, my body is screaming for something a little on the healthy side.  there is just no way i can hang on like this from now till the new year.

quinoa is one of those great for you foods that will fill you up and make you feel good. it is a gluten free, whole grain that contains antioxidants, fiber and loads of other important nutrients to help you get back on track after a holiday.

spiced up and packed with other tasty ingredients, these quinoa cakes will help you feel better and please your taste buds at the same time.

spiced quinoa cakes

serves: 12 cakes

prep time: 30 minutes

inactive time: 20 minutes

active time: 10 minutes

total time: 1 hour

ingredients: 4 tbs coconut oil. 8 oz cooked quinoa, cooled (cooked to your package instructions). 2 eggs. .5 cup grated parmesan. .5 cup shredded carrot. .25 cup chopped bell pepper. .25 cup chopped green onions. .25 cup finely chopped pistachios. 5 garlic cloves, finely chopped. 3 large sage leaves, finely chopped. .5 cup greek yogurt. 2 tbs honey. 2 tbs lemon juice. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp turmeric. .5 tsp paprika. .25 tsp ginger. .25 tsp cumin. baking sheet. parchment paper. .25 cup measuring cup. heavy pan.

start by combining the salt & pepper with the turmeric, paprika ginger and cumin. in a small bowl,

combine half the greek yogurt, 1 tsp of the spice blend, 1 tsp of the chopped garlic, the honey and the lemon juice together.

whisk together until well combine. top with a pinch or two of green onions and set aside.

in a large bowl, combine the quinoa, the rest of the greek yogurt, the parmesan, pistachios, eggs, bell pepper, carrots, green onions, garlic and the rest of the spice blend.

mix well until everything is combined.

lay your parchment paper on the baking sheet. using your measuring cup, scoop quinoa cakes onto your parchment paper.

once you have scooped all your cakes, set them in the freezer to harden for 20 minutes. 5 minutes before you are ready to fry your cakes, heat the coconut in a heavy bottom pan. when the oil is very hot, place the cakes in the oil and fry till browned on both sides.

about 4 minutes a side. make sure not to crowed the pan. cook in two batches if necessary. when fried, set the cakes on a paper towel to remove any excess oil.

serve your cakes hot drizzled with your yogurt sauce.

xo, a

spiced quinoa cakes

serves: 12 cakes

prep time: 30 minutes

inactive time: 20 minutes

active time: 10 minutes

total time: 1 hour

ingredients: 4 tbs coconut oil. 8 oz cooked quinoa, cooled (cooked to your package instructions). 2 eggs. .5 cup grated parmesan. .5 cup shredded carrot. .25 cup chopped bell pepper. .25 cup chopped green onions. .25 cup finely chopped pistachios. 5 garlic cloves, finely chopped. 3 large sage leaves, finely chopped. .5 cup greek yogurt. 2 tbs honey. 2 tbs lemon juice. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp turmeric. .5 tsp paprika. .25 tsp ginger. .25 tsp cumin. baking sheet. parchment paper. .25 cup measuring cup. heavy pan.

start by combining the salt & pepper with the turmeric, paprika ginger and cumin. in a small bowl, combine half the greek yogurt, 1 tsp of the spice blend, 1 tsp of the chopped garlic, the honey and the lemon juice together. whisk together until well combine. top with a pinch or two of green onions and set aside.

in a large bowl, combine the quinoa, the rest of the greek yogurt, the parmesan, pistachios, eggs, bell pepper, carrots, green onions, garlic and the rest of the spice blend. mix well until everything is combined. lay your parchment paper on the baking sheet. using your measuring cup, scoop quinoa cakes onto your parchment paper. once you have scooped all your cakes, set them in the freezer to harden for 20 minutes. 5 minutes before you are ready to fry your cakes, heat the coconut in a heavy bottom pan. when the oil is very hot, place the cakes in the oil and fry till browned on both sides. about 4 minutes a side. make sure not to crowed the pan. cook in two batches if necessary. when fried, set the cakes on a paper towel to remove any excess oil. serve your cakes hot drizzled with your yogurt sauce.

by now, many of you are baking pies and brining turkeys. maybe you are battling the crazies at the grocery store or cleaning your kitchen for the third of ten times in the next few days. i feel you friends. we are elbow deep in it.

but i’m sure there are some of you out there, the procrastinators, who still haven’t figured out what appetizer you are bringing to your moms, aunts, second cousin’s house for thanksgiving.

i got you boo.

these one bite, bacon wrapped flavor bombs are sure to shine at any holiday gathering.

bacon wrapped & herbed goat cheese stuffed dates

serves: 20 dates

prep time: 20 minutes

baking time: 20-25 minutes

total time: 45 minutes

ingredients: 20 pitted dates. .5 cup goat cheese (crumbled is easier). 1 green onion, white and green parts chopped fine. 1 large garlic clove, minced. 3 small or 1 large fresh sage leaf, finely chopped. 10 thyme leaves, finely chopped. 8-10 pieces of bacon, (thinner works a bit better so it crisps up well). 20 tooth picks (soak them in water while you work so they don’t get too charred in the oven). baking sheet. optional aluminum foil or parchment paper.

start by preheating the oven to 425 degrees f. combine your onion, garlic, sage & thyme in a bowl with the goat cheese. stir till combined well.

slice each date length wise, three fourths of the way to the bottom of the date. if you are using aluminum foil or parchment paper, line your baking sheet.

place your dates on the baking sheet.

stuff your dates with about .25 tsp of goat cheese filling.

take your bacon, and slice each piece into 3 pieces. wrap each date in a strip of bacon. use a toothpick to secure the bacon. skewer the dates so that the toothpick is sticking out equally on each side of the date so they can easily be flipped and eaten.

bake the dates in the oven for 20-25 minutes, flipping them halfway through to ensure they are crispy on both sides. once crispy all the way around, remove from the oven and allow them to cool for a few minutes till they are cool enough to eat.

place them on a platter and serve hot.

xo, a

bacon wrapped & herbed goat cheese stuffed dates

serves: 20 dates

prep time: 20 minutes

baking time: 20-25 minutes

total time: 45 minutes

ingredients: 20 pitted dates. .5 cup goat cheese (crumbled is easier). 1 green onion, white and green parts chopped fine. 1 large garlic clove, minced. 3 small or 1 large fresh sage leaf, finely chopped. 10 thyme leaves, finely chopped. 8-10 pieces of bacon, (thinner works a bit better so it crisps up well). 20 tooth picks (soak them in water while you work so they don’t get too charred in the oven). baking sheet. optional aluminum foil or parchment paper.

start by preheating the oven to 425 degrees f. combine your onion, garlic, sage & thyme in a bowl with the goat cheese. stir till combined well. slice each date length wise, three fourths of the way to the bottom of the date. if you are using aluminum foil or parchment paper, line your baking sheet. place your dates on the baking sheet. stuff your dates with about .25 tsp of goat cheese filling. take your bacon, and slice each piece into 3 pieces. wrap each date in a strip of bacon. use a toothpick to secure the bacon. skewer the dates so that the toothpick is sticking out equally on each side of the date so they can easily be flipped and eaten. bake the dates in the oven for 20-25 minutes, flipping them halfway through to ensure they are crispy on both sides. once crispy all the way around, remove from the oven and allow them to cool for a few minutes till they are cool enough to eat. place them on a platter and serve hot.