It’s so freaking hard to get back into a healthy routine after the holidays. I always tell myself that come January 1st, things will be different. But I can’t just stop eating sweets and extra salty food in a day, it takes a few to ween myself off. I finally feel back on track, eating like my normal self and feeling more energetic and less bloated.
In order to get to this place, I had to exercise some serious self control last week and start to cook more healthy recipes like this one.
Although it’s the most important meal of the day, busy people (myself included) have a hard time fitting in a healthy breakfast that actually fills us up until lunch time. I love this breakfast quinoa recipe because you can make it on a Sunday and eat it for the next 3 days no problem. On Monday morning, breakfast took me only a few minutes to make because I just had to heat up my leftover quinoa and add a dollop of almond butter.
Unlike oatmeal, it doesn’t get mushy or dense, plus it packs in an extra punch of protein. I make my version of this semi-sweet with maple syrup but if you’re trying to stay completely sweetener-free, it’s just as delicious without it. I add chia and flax seeds to get extra Omega-3s, fiber, and digestive support.
Obviously you can add any toppings you like to this concoction including bananas, apples, cinnamon, nutmeg, and even chocolate chips. Any other ideas??
– 1 cup quinoa, rinsed
– 2 cups water
– Pinch of salt
– 2 tblspns maple syrup
– 1/2 tspn vanilla extract (optional)
– 1/2 cup milk of your choice (I used almond milk)
– 2 tblspns ground flax seeds
– 1 tblspn chia seeds
– 1 tspn cinnamon
– 1/2 cup blueberries
– Dollop of almond butter
– Place quinoa, water, and salt in a small saucepan
– Bring to a boil
– Turn heat to low, cover, and let simmer for 15 minutes
– Stir in maple syrup and vanilla
– Let cook for 2-3 more minutes
– Add milk and seeds
– Divide into bowls
– Stir in blueberries
– Top with almond butter