Well, hello summer! For us it is bye bye to the warming porridges that we were eating over the cooler months and hello to smoothies, plenty of avocado and eggs and quinoa breakfast bowls…..
This is one of our favourite ways to pump out a balanced breakfast and it is super easy to throw together, if you can include some of the these elements in your weekly meal prep. Topping can be changed depending on what you have in the drive/ pantry – to really doesn’t require any special ingredients. Give it a go and let us know what you think?
INGREDIENTS (per person)
1/2 cup cooked quinoa
2-3 tbsp natural yoghurt (dairy or non-dairy)
2-3 tbsp cinnamon coconut & seed mix (recipe below) These add a delicious ‘crunch’ to the dish!
1/2 cup fruit – here we used blueberries and pomegranates, but any fresh or frozen fruit will do. Berries have lower sugar content of most of the fruits so help keep blood sugar levels nice and stable which is a perfect way to kick of your day 😉
OPTIONAL add-ins: collagen powder; protein powder; maca; hemp seeds, cacao nibs; handful of nuts; dollop of nut butter; goji berries – literally ANYTHING!
METHOD
Gently stir the yoghurt through your cooked quinoa. Optional extras can be mixed through now or alternatively sprinkled over the top. Scatter your serving of coconut & seeds over the top and then finish with your fruit of choice. It is that easy!
If you include the quinoa and the coconut & seed mix in your weekly meal prep – you will just have to scoop out your serve each day and throw the extras on top as you desire. A really quick easy, nutrient packed breakfast or snack for those busy week days. Our coco-nutty granola is also pretty epic with this combo too.
* Kids not fussed on the quinoa? Mix a little in with their yoghurt and even some overnight oats (majority yoghurt) then gradually start to change the proportions so that you are more quinoa than oats/ yoghurt. Quinoa is a great plant-based, gluten-free, complete protein source and can be an incredible compliment to any diet.
CINNAMON COCONUT & SEED MIX
INGREDIENTS
1 cup shaved coconut
1/2 -1 cup mixed seeds (we use chia, sesame, sunflower and pepitas)
2 tbsp coconut oil
2 tbsp rice malt syrup (RMS)
2 tsp cinnamon (more if you like!)
METHOD
Pre-heat oven to 150 degree. Spread coconut & seeds over a lined baking tray. Gently heat coconut oil and RMS in a small saucepan. Once combined, pour over the coconut & seed mix and mix well. Pop into a pre-heated 150 degree oven and allow to gently bake for 10-12 mins (keep an eye on this as one minute its ok, the next its burnt! This is from experience…). Remove from oven, allow to cool and store in an airtight glass container in the fridge. Will last in fridge for weeks, but it will be long gone before then…. we promise!
