January 30
Today is the third day in a row that classes have been
cancelled. It’s funny how God works sometimes. Just when I am starting to get
overwhelmed with studying for my first exams, I get a three day break! It has
been so wonderful, and such an awesome opportunity to catch up on everything.
Although the down time has been much appreciated, I am ready to get back to my
normal busy schedule and continue with my classes! I have had so much free time
today that I experimented with a new recipe for lunch. I made quinoa and yellow
squash patties, and they were DEElicious (recipe at the bottom of the post) I
hope everyone has an incredible Friday and a great weekend!
Daily Thanks: Today I am thankful for time to reorganize and
clear my mind, and for being surrounded by people I don’t deserve. ““You are the light of the world. A city set
on a hill cannot be hidden. Nor do people light a lamp and put it under a
basket, but on a stand, and it gives light to all in the house” (Matthew
5:14-15)
Quinoa
and Squash Patties
You will
need:
-1/2 cup
quinoa
- ½ TBS Tuscan
olive oil
-1/3 cup
diced yellow squash
- 1 tsp salt
- pinch of pepper
-1 egg
-1/2 cup
shredded cheese
-bread
crumbs
-sunflower
seed oil
Add quinoa,
olive oil, squash, salt and pepper to boiling water (two parts water for ever
one part quinoa. These measurements should be on the package). Cook until quinoa
is tender and all liquid is absorbed.
In a separate
bowl, mix together cooked quinoa, egg, and cheese. Roll mixture into 1 ½ inch
rounds, folding in bread crumbs as needed (these should help hold your patties
together and make them more manageable for cooking). Sear rounds in hot
sunflower seed oil (about 1 TBS should do) until both sides are golden brown.
Enjoy! Hope you guys like this recipe as much as I did! Also, these can be
stored in the refrigerator/ freezer and reheated in the over at 3:25 for 7
minutes.