Sews2Reap

This simple recipe is nutrient packed and a new family favorite! The base is mixed quinoa, topped with a savory slightly southwest veggie mix. Serves 4 Ingredients: 1.5 cups Quinoa 1/4 cup sliced green onion 1 can of corn or 1.25 cups of frozen corn 1 cup of cubed sweet potato 2 tsp minced garlic 1/2 cup (or more) sliced cherry tomatoes fresh cilantro salt  olive oil To start, make quinoa according to the package directions. It is usually 2 parts water to 1 part quinoa. If I have it on hand I use vegetable stock in place of the water. This time I only had 1 cup of stock left, so I used it and the rest was water. While that is cooking I peeled and cubed half a large sweet potato. Saute in a pan with a bit of olive oil. Once it is mostly cooked and tender but not mushy add the garlic and a dash of salt.  Open and drain the canned corn, or if frozen set-aside and let thaw.  It can be added to the warm saut...

It has been over two months since we went from healthy eaters to that fanatical family.  My son had a bad reaction to the one medication that had really helped with his pain. We had to stop it cold and the pain came rushing in.  As usually happens, desperation helped us make a decision we had been putting off. For us it was the gluten/grain free diet. So in one weekend we dropped all sugar, and most grains including corn.  The one we kept was rice. I know. You're thinking why? Well, it is one of the only foods my son had complete tolerance for.  I told him I would do it with him. It was only fair. I used to be such a slave to bread. We have been cutting it back for years so it was pretty painless to just cut the cord. Sort of. Not everyone in our house was willing to keep the diet with us. So meal times could be more stressful. It seemed to reinforce the few foods he couldn't have instead of the all the great choices he could have....