Category Archives: recipes

quinoa breakfast bowls

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Don’t worry, I’m not going to turn into a proselytizing health blogger — two weeks of clean eating does not an expert make — but after the great response from yesterday’s Hungry for Change post I thought I would share my nutritious favorites now and then.

Starting with a simple breakfast that helped me overcome my morning chicken biscuit dependence.

I first stumbled upon quinoa breakfast bowls on Pinterest (of course I did) and thought, “who the heck eats quinoa for breakfast?

Schooled: Quinoa is a gluten-free whole grain that packs a lot of protein. It’s also a great source of fiber, iron and magnesium; so it’s a perfect way to jumpstart your day.

To save precious time in the morning, I cook a big batch of quinoa at the beginning of the week. I divide it up into Ziplock containers, and store them in the fridge so they’re easy to grab before running out the door. I take a minute to toss in whatever fixin’s I want for the day, and hit the road.

Pretend you’re at Coldstone and whip that quinoa bowl into a nutritious breakfast sundae with any (or all) of these healthy mix-ins:

  • organic honey
  • sliced almonds
  • coconut flakes
  • cacao nibs
  • ground flax
  • fresh fruit and berries
  • Greek yogurt
  • cinnamon
  • a dash of raw sugar

sunday comfort food: banana oat pancakes

bananaoatpancakes

I love pancakes of every persuasion. These simple banana oat pancakes can be mixed in the blender, which means less time for cleanup and more time for post-brunch naps.

You’ll Need:

  • 2 cups oat flour
  • 1 1/4 cups milk
  • 1 large ripe banana
  • 1/2 teaspoon ground cinnamon
  • 1 heaping tablespoon honey
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1 large egg

Place all ingredients, except the egg, in the base of a blender and blend until smooth. Then add the egg and pulse a few times until well blended.

Heat a small amount of coconut oil or butter in a griddle or large saute pan over medium heat. Pour prepared batter into the heated pan. When the batter starts to form bubbles on top, carefully flip the pancake and cook the other side for 2-3 minutes.

Stack ‘em high, and serve ‘em up with real maple syrup and fresh fruit.

Bacon never hurts, either.

Adapted from Mountain Mama Cook’s Banana-Oat Blender Pancakes