Running Observations And Quinoa Flakes Breading Recipes

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Oh hi!

Over the weekend I realized some things and thought I would share them with you this morning:

Observation #1: I like to run in the rain.

Weird? Yes, I think so. At least for me. I mean, when would I ever want to spend time in the rain? Never.

Except while running. As long as there is no wind, I have come to realize that I enjoy my runs in the rain.

When we last spoke Friday morning, I planned on an easy and quick workout before my busy day. I didn’t mention anything about running in the rain because I didn’t know I would be running in the rain.

It started raining about half a mile in but it certainly didn’t bother me. In fact, I had a great and fast 4 mile run.

Observation #2: No two runs are alike but the feeling at the end of each run is the same.

I laughed to myself at the beginning of Saturday’s long run because as great and as fast as Friday’s run was in the rain, Saturday’s run in the sunshine was the complete opposite and anything but awesome.

It might have felt like my longest, most never-ending run yet. But I didn’t stop. Well, only to go to the bathroom and adjust my shoe laces more times than I care to admit.

Nothing hurt me, nothing was actually wrong, so no reason to call it quits. I just didn’t have the same awesomeness going as I did the day before. When that happens, I slow down and enjoy the ride. Or run in this case.

I realized that no two runs are ever the same nor can you ever really predict when the great or not so great runs will occur.

Yet, regardless of the run, when you are finished with what you set out to do, you will always feel proud.

Observation #3: Nothing is better than running early, taking a shower, putting the pajamas back on and climbing back into bed.

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Hiding under my covers, especially when the temperatures are suddenly in the 20’s with wind chills in single digits, is simply divine.

Observation #4: I may actually like the bicycle.

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I randomly decided to cool down on the bicycle yesterday after completing 30 minutes on the elliptical and my version of strength training. 5 lb weights used for bicep/tricep routine.

I didn’t even realize that the bike in my gym had so many options; in fact, the screen made me think I was on the elliptical since it was exactly the same.

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While I only pedaled for 7 minutes, I do think I may attempt a full workout on this bike, making use of the intervals and resistance levels.

Observation #5: I have yet to post my Quinoa Flake Breading recipe.

Just because I don’t always post on the weekend doesn’t mean I am not doing something blog related. I often use the weekend to catch up on blog maintenance and site enhancements.

I spent some time compiling my recipes from the past year all in one new page and realized I had never posted my quinoa flakes breading recipe.

I mentioned making eggplant parm using quinoa flakes in this post but never got around to the post where I would explain how I did it.

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It is so simple that you must go and buy a box of Quinoa Flakes. This combination of the flakes, parmesan cheese and some seasoning really makes for a nice breadless breading.

It crisps up all nice and you can feel cool for cooking and eating quinoa.

The Quinoa Flakes Breading recipe is the same for anything you wish to bread; eggplant, chicken, mozzarella sticks, zucchini fries….endless possibilities.

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The amounts really depend on how much you wish to bread but a standard recipe is as follows:

  • 1/2 Quinoa Flakes
  • 1/3 cup Parmesan Cheese
  • Oregano or any desired seasonings
  • one egg or two whites

Combine flakes, cheese and seasoning in a bowl. Dip eggplant, chicken (or whatever you wish to bread) in egg or egg whites and then coat in the breading.

Bake on a lightly greased pan. Or pan fry.

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I promise you that no one will notice you used quinoa instead of breadcrumbs. In fact, they will rave about the taste and texture of your amazing “breading”.

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See this tomato soup with the baked mozzarella bites floating on top? Oh yes. You must make this.

I used the same quinoa flakes breading listed above to make the mozzarella balls instead of the typical breadcrumb recipe. For the original inspiration for mozzarella bites in tomato soup though, please  click here for all of the yummy details.

Baked mozzarella sticks are nothing new in these parts. So simple to make and are always a family favorite.

Speaking of family favorites, we have a new love around our house:


I was in total cooking/baking mode yesterday, playing around with creating donuts and latkes and who knows what else.

The recipe for these flourless donuts to come this week. I will tell you now that they absolutely contain quinoa flakes.

I know, I am so quinoa cool.


How was your weekend? Did you run in the rain or freezing cold?

Do you like the bike or do you only pedal when outdoors or in spin class?

Bake anything good over the weekend?

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  1. says

    Confession: I don’t understand how you enjoy running in the rain haha. Confession: I totally get the running, showering, pjs and back in bed feeling!

    Thank you so much for your comment on my blog today! I was a bit dismayed at how much work is going to have to go into fixing the transfer (alignment, pictures etc,,,)but by the looks of how gorgeous your blog is, it’s so worth it!

    • says

      And thank you for thinking my blog is gorgeous – I am still trying to pull it all together, especially centering the ads! And really, I still don’t understand half of what I am doing or nearly half of what I can do with this stuff!

  2. says

    That mozza-ball soup — I can’t even handle thinking about how good that must be. The combo of grilled cheese sandwiches and soup is one of the best there is, so I can only imagine how amazing putting the cheese IN soup must be. Gah! Moving on…

    I love that you use quinoa flakes for breading. I have some sitting in my pantry that I don’t really enjoy in place of oatmeal, so having a delicious way to use them up is very much appreciated 🙂

    PS – YAY donuts! 😀