Ch-ch-ch-chia…almost no child of the 80’s can’t sing that theme song (in fact, I bet you’re thinking about googling it right now 😉
It turns out that those little chia seeds, also known as salvia hispanica, are also an incredibly healthy and ridiculously fun food. They are high in protein, omega-3s, antioxidants and a whole host of other nutrients and super high in fiber. Better yet, they absorb whatever liquid you mix into them and form a gel or pudding, which make a great filling snack. (If you’re a mom, and you never forget to eat, then I want to know your trick!)
The parsnips in this simple to make soup, add creaminess and another layer of flavor to this soup. Even if you’ve never tried parsnips before, don’t be scared of them…and don’t assume that your children won’t like them either!
While you can definitely halve this soup so that you aren’t making so much at once, I prefer to make a big pot. I either give half to a friend (makes a great soup to share with a friend who’s just had a baby!) or stick half in the freezer.
A great way to freeze soup is to wait until it cools and seal individual portions in microwave-safe containers or in ziploc bags. If you have an older baby at home, freeze some in ice cube trays for baby size portions.
Quinoa is incredibly healthy, filling, vegetarian and pretty easy to cook. It has a strong taste that is somewhat lessened by rinsing it 3 or 4 times before cooking. Cooking it in carrot juice, beet juice or vegetable broth not only sweetens the taste but also changes the color. White quinoa made with carrot juice turns an amazingly beautiful bright orange–so cool.
To shorten the cooking time even further, you could skip the casserole dish and baking step completely and just eat it right out of the pan.