Roasted Chick Peas

I was browsing Allergy Kids today and came across this.
Sounds like an intriguing little snack eh?

Garlic Black Beans and Rice

This looks delicious as a side dish to something Mexican! From Nap Time Journal

Veggie Muffins

I am ALL ABOUT sneaking veggies into foods you wouldn't expect! Can't wait to try this one from MADE

Baked Bars

This fits Jay's new favorite phrase perfectly:
YUMMY, YUMMY TO MY TUMMY!
From Get Off Your Butt and Bake

Caramel Apple Cheesecake Bars with Streusel Topping

What a name huh? Sounds decadent just from the title :)
From Mel's Kitchen Cafe

Homemade Soft Pretzels

Now this is a tasty little morsel! From Taste The Joy

Quinoa Chili

Ever heard of Quinoa??

It tastes delish and is really good for you.
So here's a chili that would be so tasty without the Quinoa but it just adds a fun tasty twist
Found on Feed Your Family

2 cans kidney beans, rinsed & drained (or whatever beans you like)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 teaspoon salt
1 green pepper, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water &
cup frozen corn
1 can tomato sauce, low salt (about 2 cups)
1 cup water
Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, pepper and spices; sauté for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add beans to the pot and simmer another 15 minutes. Serve with grated cheese, sour cream, sliced avocadoes or whatever else you like to put on chili. Makes 6-8 (1 Cup) Servings