|Colorful pages of Greta’s quiet book.|
|Quiet book cover with the letter G.|
Page 1: owl is made from a felted wool sweater, the branch is ribbon, and the leaves, eyes, feet, beak and wings are tee shirt fabric.
Our family tries our hardest to be tourists in our own state. We have made a point to explore as many areas as possible. Last weekend we set off for Mt. Mitchell to do some hiking and sight seeing. It had been a couple years since our last visit and we we were due to get back and to get Greta out into the mountains.
Mt. Mitchell is the highest peak in the Appalachian Mountains and the highest peak on the east coast at 6, 684 feet. It is just a 3.5 hour drive from Greensboro.
Once in the Mt. Mitchell area there are other nice areas to visit, such as:
|(Previous trip for a friends’ wedding – Looking Glass Waterfall, near Brevard, NC. )|
|(Previous trip Eric took on the Blue Ridge Parkway via bicycle)|
You can easily hop on the Blue Ridge Parkway for a gorgeous drive with quaint stops along the way. You are sure to see cyclists, bikers, and plenty of classic cars.
On this past Saturday, we followed the route used by the Assault on Mt. Mitchell bike ride from Marion, NC to the top of Mt. Mitchell. I can see how grueling of a race this would be, as it starts in Georgia and ends at the highest peak, in North Carolina, oh puke. The climbs are huge and at the end of a long day’s ride.
These pancakes are moist, flavorful, and different flavors of yogurt and fruit or veggies are easily substituted. I have done applesauce, pumpkin, sweet potato, strawberry, and blueberry versions of these. Greta devours them every time. I usually take the extras and freeze them in bags for her to take to daycare – it makes mornings a breeze.
Mommy’s Medley Banana-Peach Pancakes
1-1/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 cup plain yogurt
3/4 cup water
1 cup mashed banana & diced peaches
1. Mix dry ingredients in a bowl.
2. Mash 1 medium ripe banana and dice 1 small ripe peach (about 1 cup of fruit).
3. Beat egg, mix with yogurt, water and mashed fruit. Combine with dry ingredients in a few strokes. Batter will be thick and lumpy.
5. Serve warm with desired toppings. Suggested topping: no sugar added pear butter.
4. Pour 1/4 cup batter onto preheated, oiled pan. Cook 2 minutes per side.
5. Serve warm with desired toppings.
At the risk of sound like a snob, I have been eating quinoa long before the celebrity chefs could pronounce its name correctly. As a child raised vegetarian, we ate plenty of quinoa. A little background history on quinoa, courtesy of the Whole Grains Council:
- Quinoa is also known as the mother grain and and was considered sacred by the Incas.
- Quinoa is grown in the Andres and the harvest usually begins in March.
- “While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom.” Stated by Philip White in a 1955 article on quinoa.
- Quinoa is referred to a pseudo-cereal because it is cooked and eaten similar to a cereal grain and has similar nutrients, however it is more closely related to beets, chard, and spinach.
- The leaves can also be eaten.
- Quinoa is coated in bitter saponins that must be rinsed away before preparation.
- A half pound of quinoa seed can plant a full acre and create 1,200 – 2,000 pounds of new seeds each year.
- It is drought resistant and has been named a super crop by the United Nations for its potential to feed the world’s hungry.
Quinoa is the only complete protein grain and therefore will make you feel fuller longer. Quinoa is also gluten-free and therefore a great alternative for those with gluten intolerance. It may be helpful for those with diabetes as well. As far as cooking quinoa, it is usually ready within 15 minutes or less. Always check the directions on the package though. It comes in a variety of nice colors too – white, red, and black.
Here is my Quinoa & Steamed Vegggies. The veggies serves two, but I am always left with plenty of quinoa.
1. Rinse quinoa. Cook quinoa in small sauce pan. While it simmers on low for 15 minutes, prepare veggies.
2. Peel and two medium slice carrots. Place in a small saucepan with just enough boiling water to cover carrots. Add fresh ground pepper and a few squirts of lemon juice. Turn to low, cover, and simmer for 5 minutes.
3. Add frozen edamame beans. Cover, simmer for 10 more minutes.
I added a nice helping of Sriracha as well. I cannot get enough of this spicy sauce as of late. This dish is tasty warm or cold.