Thursday, April 23, 2015

A Seedy Start & Tip #5 for Meal Planning

With the heater running again, this was a breakfast that warmed my tummy!  Sweet Breakfast Quinoa from Loren Brill was posted on Kitchen Daily.  Crunchy Homemade Buckwheat and Seeds Cereal was from Kristine Duncan at Veg Girl RD.  Here's how I put everything together:

 Breakfast Quinoa

(Serves 2)

Heat quinoa and water in a saucepan.  Bring to a boil, cover and cook over low heat for about 10 minutes until water is absorbed.
1/2 cup quinoa
1 1/4 cups water

Add nuts, syrup, zest, apricots and cinnamon.
2 tablespoons toasted pecans
2 teaspoons maple syrup
1 teaspoon orange zest
4 dried apricots, snipped with kitchen shears
1/4 teaspoon cinnamon.

Stir, cover and remove from burner.

My cereal is topped with 2 tablespoons Greek yogurt and fresh mandarin orange segments.  I garnished it with fresh grated nutmeg.

 Groats and Seeds Cereal

(Serves 8-10)

Cook groats in water for about 15 minutes.
1/2 cup oat groats
1 cup water
Drain, rinse and stir.

Mix in chia, hemp, figs, raisins, apples and nutmeg.
1/4 cup chia seeds
1/3 cup hemp seed meal
4 figs, stemmed removed, snipped
2 tablespoons raisins
2 tablespoons dried apples, snipped
Fresh ground nutmeg

I made a fresh fruit cup and topped with 2 tablespoons groats and seeds.

Tip #5:  Vary whole grains.

Now for a morning walk! 



No comments:

Post a Comment