breakfast

Cinnamon Maple Breakfast Quinoa

I’m coming to you from my couch, on this chilly Saturday eve. Exciting, I know. It was either this or get in bed…being that it’s 8pm, I chose to NOT be a 90 year old woman & be productive. Plus, I figured that some of you may need a new breakfast recipe for your Sunday morning. So, here you go. You’re welcome. 

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This recipe is so easy, its ridiculous. 

Prep time: 3 min. Cook Time: 7 min.

What you’ll need:

1/2 cup quinoa
1 cup cold water
1/2 teaspoon cinnamon + more for garnish
2 teaspoons butter
milk or cream, to taste
maple syrup, to taste
banana slices

(Optional: add Chia &/or Flax Seeds for added nutrients and flavor)

Instructions:

Place quinoa in water and rinse well.

Drain quinoa, then stir in 1 cup cold water, 1/2 teaspoon cinnamon and 1 teaspoon butter (I personally only use Earth Balance). Microwave on high for 4 minutes. Stir and microwave 3 more minutes. Remove from microwave, cover with foil and sit 2 minutes. Fluff quinoa and stir in remaining butter. Divide between 2 bowls and top with almond milk, maple syrup, banana slices and cinnamon to taste. *You can use Agave (plain or vanilla flavored) instead of Maple Syrup to cut down on the sugar.

 

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Coconut Vanilla Protein Pancakes

BREAKFAST….It’s my favorite meal of the day. Sadly, this poor meal does not get enough credit or appreciation from its fans. I mean, we spend anywhere from 7-8 hours sleeping….shouldn’t we celebrate the very first meal we have after our food hiatus? I think so! So here it is, a celebratory post about pancakes. These are not your ordinary pancakes…they’re packed full of protein, metabolism boosters and FLAVOR! Yes, you can have all 3 things in a recipe 🙂

One thing that I strongly recommend you use for the creation of this recipe is a food processor. It mixes the ingredients to perfection and gives the pancakes the perfect consistency! 

Without further delay…..here is the recipe:

2 tbsp spelt flour
2 tbsp almond meal
3 tbsp protein powder (I used Trader Joe’s Vanilla Protein)
1/2 tsp baking powder
pinch of salt
1/2 tsp chia seeds
1 tbsp shredded unsweetened coconut
1 egg white
4 tbsp almond milk

 

instructions:

Combine all the dry ingredients in a bowl.  Then add wet ingredients and stir together.  Heat a pan and spray with non-stick cooking spray.  Pour 2 tbsp of batter to form each pancake.  Cook a few minutes. Once it starts to bubble on top, flip and cook an additional minute or two.  You’ll get exactly 4 pancakes if you measure (and use a spatula to scrape the bowl).

Serve with you toppings of choice.  One delish way to serve it is with some extra coconut and a maple syrup/yogurt combo (2-3 tbsp greek yogurt + 1 tbsp maple syrup + water to thin it out).  YUM.

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