Quinoa Tabouli - my morning sickness food

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I have to say, with my general lack of appetite and many food avoidances, I've really been loving anything cold and kind of sharp. Very much enjoying cold fruit, fruit juice, and anything with vinegar or lemon.

While re-reading You Having a Baby by Dr Oz and Dr Roizen (didn't I just read this a few months ago? sheesh) I came across their recipe for quinoa tabouli. Now I LOVE tabouli, and have recently become a fan of quinoa. The two together sounded exactly like what I needed.

I made a huge bowl and ate it for the next two days straight. In fact, my mouth is watering and I need this desperately, but I'm out of quinoa. Damn. Normally I'm used to a ton of parsely in my tabouli - in fact, the main ingredient. I thought I'd be sad but the balance here is actually quite good.

It apparently makes 7 1/2 cup servings.

Ingredients

1/2 cup bulgur

1/3 cup cold water

1/3 cup fresh lemon juice

1/4 cup extra virgin olive oil, divided

1 cup cooked organic quinoa

1  cup diced tomato

1 cup cucumber, unpeeled, seeded, finely diced

1/2 cup fresh parsley, chopped

1/4 cup chopped fresh mint leaves

1/4 cup finely diced red onion

1 tsp minced garlic

1/2 tsp salt

1/2 tsp freshly ground black pepper

Directions:

1. In a large bowl, combine bulgur, water, lemon juice and 2 tablespoons of the olive oil; mix well.

2. Let stand for 30 minutes or until most of the liquid is absorbed.

3. Stir in remaining 2 tablespoons olive oil and remaining ingredients, let stand 10 minutes to allow flavours to develop.

What's in it for you and your baby

Calories: 122  Total fat: 8g  Aging (saturated and trans) fats: 1g  Healthy fats: 7g  Omega-3 fats: 0g

EPA and DHA: 0g  Fibre: 2g  Carbohydrates: 11g  Sugars: 1g  Protein: 2g  Sodium: 165mg  

Potassium: 176mg  Calcium: 24mg  Magnesium: 29mg  Selenium: 1mcg

Drool.

Banana Chia Muffins

Chia? Isn't it that weird pet thing that grows "hair"?

Why yes, yes it is.

It is also an amazing superfood packed full of antioxidants and omega-3s. And as a vegetarian, I don't eat fish and need to get omega-3s from somewhere. I do this with chia and flaxseed - both ground and in capsules. Among other things.

Dr Oz first brought this little seed to my attention, and if Dr Oz says it's true, then it must be gospel. I trust him implicitly. However, as all good, educated, informed people should, I read about it to see if the research stacked up. It did. So now I throw a spoonful of chia in soup, pasta, smoothies, sprinkle on cereal... it's small and tasteless and packs a nutritious punch. It can go anywhere!

If you don't have/don't want chia in your muffins of banana-y goodness, just leave it out... the recipe needs no adaptation.

Ingredients:

1 1/2 cups self-raising flour

1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted
1 tablespoon each flaxseed meal and chia seeds

Directions:

1. Preheat oven to 220C

2. Mash the banana. Add egg and butter.

3. Add the dry ingredients and mix.

4. Fill muffin cases three-quarters full and bake 15-20 minutes until risen and golden brown.