Breakfast on the Run

You know those days that you are just too busy for words? (Or too busy to even think about writing those words in a blog post? #shame. We know.) Well, we have a morning recipe that will help you dash out the door at a moment’s notice, without skipping the most important meal of the day. And with coconut milk – it tastes just like your much needed vacation.

*This is an overnight recipe.

  • 1 cup quinoa
  • 1 cup coconut milk
  • Dash of cinnamon
  • Handful of blueberries
  • Handful of chopped nuts (feel free to play around with different fruit and/or nut toppings for added sweetness and crunch)

The night before, pour your quinoa, cinnamon, and coconut milk into a small saucepan over medium/high heat. Bring to a boil. Once boiling, cover the saucepan and turn off the heat. Let it sit and cool overnight. In the morning, pour into your favorite jar and top with blueberries and/or nuts.

Quinoa Oatmeal_damndelish

Happy Eating, XO.

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A Hearty Breakfast of Kale, Quinoa & Egg

I don’t know if any of you have noticed, but it’s not that easy to eat a healthy (yet delicious) breakfast! Sure, our fruit parfait is really good, but for those of us who like savory dishes, what are we to do? I know it’s super late in the game, but I’ve been on a real kale kick lately (could be the pressures of bathing suit season!) so I did some testing for a really good kale breakfast. My mouth is salivating just writing this post…

Makes 1 serving

  • 2 big leaves of kale, cut in long strips (be sure to remove the leaves from the stem)
  • 1 tsp olive oil
  • 1/2 cup of cooked quinoa
  • 1 minced garlic shallot
  • 1 tsp butter
  • 1 egg

Cook the quinoa according to the package instructions. While that’s cooking, heat the olive oil and garlic together, then add in the kale. Cook the kale until it’s wilted.  By then the quinoa should be ready, so add it in to the pan with the kale and blend together. In a separate pan, add the teensiest bit of butter and fry your egg sunny side up. If you want it to look fancy, scoop the quinoa mix on to a plate and top with the egg.

 

Kale, Quinoa, Egg breakfast

Happy Eating, XO.

So Kale and Quinoa Walk in to a Bar…

…a salad bar! Get it? Yeah, yeah I know, stick to my day job…

Anyway, the other day I whipped up our fruit parfait for breakfast and made way too much quinoa. I couldn’t just throw it out so I got to experimenting. This is how it went down: Quinoa’s healthy, so what else is healthy? Hmm, throw in some cucumbers, beets for some color, kale of course, and fresh dill! (Only because I’ve acquired an obsession with it since the flies and swims recipe). Top it all off with the quinoa and you actually get a pretty filling salad. I also paired it with our homemade dill dressing (I told you, obsessed) and it was damned refreshing, perfect for spring.

*Makes 1 personal sized salad.

  • 2 cups fresh baby kale
  • 1 cup of sliced cucumbers
  • 1 small can of beets
  • 1/3 cup of finely chopped fresh dill
  • 1/4 cup of homemade dill dressing
  • 1/2 cup of cooked quinoa

Toss together everything but the quinoa (I mean you can if you want to, but I prefer not to). Once the dressing is evenly coated on the salad, top with the quinoa and garnish with a bit of dill.

Kale & Quinoa saladHappy Eating, XO.

 

Quinoa fruit parfait

They say breakfast is the most important meal of the day. If anything Dr. OZ says that breakfast should be eaten like a king, lunch like a prince and dinner like a pauper. So if those are the expectations: What better way to kick off your morning than with a healthy quinoa breakfast parfait? This recipe calls for enough to share with others.

  • 2 (6 oz) containers yogurt (I like to use fat free french vanilla, strawberry or peach flavors)
  • 1/4 cup quinoa
  • 2 cups fruit (mixed berries or chopped peaches)

Optional yummy items:

  • 1/4 cup coarsely chopped toasted almonds or pecans
  • 1/8 teaspoon ground cinnamon

*Before we dive in to the instructions, I need to add my two cents. I’m not a morning person and typically don’t like to do a lot of cooking for my breakfast. Because this recipe calls for cooked and cooled quinoa, I suggest making it the night before and letting it cool in the fridge. This way there’s even less prep time involved.

If you took my advice above, you’ve got it made (literally) – now all you need to do is layer. Otherwise, cook the quinoa per the instructions on the box and let it cool. Spoon your yogurt in to a glass and layer the quinoa and fruit on top. For the optional ingredients, sprinkle in the almonds or pecans throughout and top with cinnamon.

Happy Eating, XO.