April 1st, 2014

Since we are a quarter (yes, 3 months) into 2014, I thought it might be fun to share what have been the top 3 recipes readers are loving so far this year.  All 3 come from a little while back, so if you are new around here, hopefully they spark your interest as well!


Baby Cereal Pancakes

pumpkin quinoa breakfast parfait

Pumpkin Quinoa Breakfast Parfaits


Slow, Oven-Roasted Brisket

The brisket recipe is personally one of my favorites.  I’ve used it time, and time again.  If you are looking for an alternative to ham for Easter, this is a great recipe for a crowd as well!

Also, congrats to Jessica for winning the Ergobaby swaddler!  Send me an email: laura (at) foodsnobstl (dot) com.

March 18th, 2014

I did it.  I finally polished off our Costco bag of quinoa.  I was scraping the bottom of the bag for these pancakes.  Pancakes seemed like a good way to bid adieu to the 5 pounds of ancient healthy grain that has been looming over my head to use up for the past 9 months (or maybe it’s been a year even . . .).

Turns out that while quinoa is a great, nutritious grain and source of protein, I don’t love it.  There I said it.  Maybe I should scream it, “I DON’T LOVE QUINOA.”  Perhaps it was because I pretty much had to solely ingest 5 pounds of it since no one else in our house seems to like it very much (even in granola or cookies . . .).  Either way, I’m glad to have that off my chest and out of my pantry for the time being.

So now that I’ve told you about how I don’t love quinoa, I’m sure you are eager to read on and see how to make some pancakes with it! For the handful of you that are still reading, here’s a great gluten-free and dairy-free pancake recipe to utilize some quinoa (it’s a great way to use up some leftover quinoa!).


Quinoa Pancakes   (adapted from here)

2 1/2 cups cooked quinoa

4 eggs

1 cup coconut milk (could be flavored or unflavored)

1 tablespoon honey

2 tablespoons coconut oil

1 teaspoon vanilla extract (omit if using vanilla flavored coconut milk)

3 teaspoons baking powder (by all my research this is gluten free, but please correct me if I’m wrong)

1/4 teaspoon salt


1. In a blender, combine the quinoa, eggs, milk, honey, oil and vanilla.  Blend until smooth.

2. Add the baking powder and salt to blender and blend again for about a minute.

3. Cook batter in greased skillet, flipping once bubbles rise from the middle and batter has firmed up (about 3-5 minutes a side).

Top with your favorite fruit and syrup!



And in case you needed some other ways to use a 5 pound bag of quinoa  . . . .

Don’t forget to enter my Ergobaby swaddler giveaway :)   OLYMPUS DIGITAL CAMERA