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Food & Drink


I hope that you had a fun-filled, relaxing weekend. The weather in LA was beautiful, with highs in the 70s, so I took a day to enjoy the outdoors and spend time with my 5-year-old niece Sherman.

You should know that I usually spend time with Sherman at her home, where her parents and grandmothers are always there to “back up.” So, taking her out on her own was a big thing for me.

I took her first to her morning dance class across the town. I thought she looked adorable in her purple tutu. As I peeked through the window, it was clear that she was the best student in the class. I may be biased, but she was the best.

We then went to Marie Callendar for breakfast. She told me that she had already eaten breakfast, so a small stack of pancakes would be a “snack.” And, to my surprise, on Saturdays, kids eat for free! I was thrilled because we always see these deals in the city but never get to take advantage of them. These kids’ portions are massive! Why don’t we get such values?

What’s that dog stuffed toy you see? Sherman found the stuffed dog in my car and fell in love. We had a photoshoot in our booth with him. She even fed him orange juice and pancakes!

We then went to the park to chase squirrels and feed them grass. Sherman strapped the dog to the swing.

The buffalo chicken quinoa bites were created to stop me from snacking. I always snack on “real” food to save money, but I never feel satisfied. I end up eating more than I should. To avoid this, I decided that I would make some quinoa bites using leftover chicken breast I had in my fridge.

The recipe was easy to make since all you had to do was mix it up in a large bowl and bake it in a mini-muffin pan. While these babies are baking to quinoa perfection, you can prepare the dipping sauce using some Greek yogurt, crumbled cheese, and feta. You can enjoy the dipping sauce guilt-free because it is made from Greek yogurt.


1 cup cooked quinoa

1 cup of shredded chicken

1/4 cup goat cheese

1/4 cup sharp cheddar

1/4 cup buffalo sauce

1/4 cup PankOne

1 large egg, beaten

Whole wheat flour, two tablespoons

To taste, add Kosher Salt and freshly ground Black Pepper

For the Dipping Sauce

1 cup Greek yogurt

1/4 cup blue cheese

Half a teaspoon of garlic powder

Half a teaspoon of dried dill

Half a teaspoon of dried parsley

To taste, add Kosher Salt and freshly ground Black Pepper

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Joseph M. Kay

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