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Thank you so much. Hope you enjoy it as much as we do!

Great! Hope you love it!

I have made quinoa hundreds of times. This was the first time I tried it toasted, and it was the best tasting quinoa I've ever had. I'm kinda sad it has taken me this long to try it. Thanks again for posting the recipe. :)

@tkarlmann, thank you for your comment! It's funny you mentioned the dishes. My mother-in-law gave these to me (she passed in 2020 at the age of 103!). I'm sure she picked them up from a thrift store or antique shop. She loved vintage dish ware! And the portion size is perfect.... for me anyway! =)

Así, podré cambiar el idioma a español. 🙏🏻

So sorry, I'm trying. I went to settings and subtitles and couldn't find how to do that, I will keep working on it, thank you for letting me know. =

Ha! she does in deed! =)

You’re very welcome! I hope you enjoyed it!

Hi! Thanks for your comment!...This recipe calls for 7 ounces of pasta, so depending on your appetite I would say, generally speaking, this is a 2 serving dish =). If you click on 'more' in the description below the video, you'll see the entire recipe there. =)

You’re so welcome. Thanks for your comment!

Hi catejordan7244....these freeze very well! I hope you give them a try, I think you'll really like them! Just throw them in an airtight container and you're good to go. =)

Thank you! Couldn’t agree more! ❤

❤

❤thank you so much!

You're so welcome! This is one of my favorite recipes....interesting addition, watermelon. You'll have to let me know how it comes out! =)

Thank you so much! My dog's name is Belle. She is my cooking buddy. =)

Hi sofiaasai4982, Oats are naturally gluten free. The only time oats are not gluten free are if they are processed in a facility that also processes foods with gluten. Then the oats could possibly be contaminated with gluten. If you are celiac or very sensitive to gluten, just make sure you purchase 'certified gluten free' oats. Thanks for your comment! =-).

Thanks for your reply but Some people with celiac disease will experience inflammation after eating oats, even if they follow a gluten-free diet. This is because oats contain avenin, a protein that plays a role similar to gluten in wheat. gluten is a protein which cause proofing in bread and oat bread is not an exception! I react to oat like wheat, ray , barley and other grains including gluten and I don't have celiac decease but leaky gut. I'm making my own bread and sweets (gluten free , dairy free , sugar free, corn and starch free) for years and have to modify almost all recipes! and make my own. anyways I'll alter this recipe and let you know how it comes out 😉 thanks ❤

@@sofiaasadi4982 Wow, I have never had a problem with oats. Good to know, thanks for your comment. Hope the cobbler turns out well for you! =)

I can't eat wheat because of the reaction I get, and have oats ALL the time, with no problems. Great recipe!

Same for me! I guess we are the lucky ones! Thanks for your comment. =)

That sounds amazing...I will look for it! Thanks for letting me know, I appreciate that! =)

Hi D R! I have not experienced them getting soggy. However, I have not filled them and left them in the fridge all night, for example. My suggestion would be to freeze them (they freeze very well), and fill them as you need them. They have a really good flavor. I use mine for cream fillings primarily. Hope that helps!

Thank you!! I used to use my tofu press, then we moved and I couldn't find it! I should invest in a new one. It really is a time saver. =)

Thank you Erik! I appreciate that! That's Belle, she's in most of my videos. Aren't labs great? Especially the chocolate ones....I bet Abby is a sweetie. =)

Hi, there is 1/2 cup of sugar in the entire recipe, so I would say it is not 'high' sugar. Hope that helps.

Hi Maureen, Thank you for your comment! I appreciate it! I always cook my eggs for 13 minutes. I read somewhere Julia Childs said that was the perfect amount of time for hard boiled eggs =). I like to remove my shells by cracking them as soon as they're cool enough to handle....they always seem to come off a lot easier that way. Hope that helps!

Thank you! I appreciate that....🙂

Thank you so much! Glad you like the recipe. Belle is our little sweetie pie. =)

Thank you Scott! So glad you made it and liked it!

Hi Amanda....I've not tried this, but I have read that it's fine to pre-bake these types of crusts. Cool them completely and seal in an airtight bag. If you are only storing for a few days, this should be fine.

Thank you Alisa! I really appreciate it!!

Thank you! I'm so glad you and your family enjoyed it, thank you for your message!

you're welcome, glad you enjoyed it!

Thank you....I appreciate that. I've since learned to turn the music down. =)

thank you so much!

absolutely!