Over at the Year of You – we’re doing a real food breakfast challenge! For 5 days, over 70 woman will be swapping out their traditional breakfast for healthier, whole food options. I’ll be blogging and logging my breakfasts along with everyone else. (Go back and read day 1, day 2, day 3, day 4)
Sometimes the days flow together. Sometimes the weekends don’t feel any different than an ordinary Tuesday but even so, Friday will never lose it’s magic in my book! It still feels like a great big sigh of relief. We made it! Here we are. Now we can rest. So, TFIG and happy Friday to you!
Today, I wanted something warm and comforting like oatmeal but I have learned that oatmeal and I just aren’t friends. I find that about an hour after I eat it, I’m starving. Like the kind of hungry that you know isn’t real, but that type of hungry where you just reach for anything you can. So, I stay away from oatmeal. #Listentoyourbody That’s the theme of our Year of You month so I can hardly ignore how it affects me for the purpose of this breakfast experiement.
I’ll be using quinoa instead. I used the same batch of quinoa I made last weekend and I just can’t stress how much easier it makes my week when I take a half hour on Sunday and do a little prep work! This breakfast took me no longer than 5 minutes to make.
To make this feel more like oatmeal, I combined quinoa with whole milk, maple syrup and cinnamon into a pot and reheated it on the stove. Then, I topped it with bananas, blueberries, raspberries and almond slivers. You could top it with just about anything you want. I think it would be delicious in the summer with peaches!
If you ordered this at a fancy brunch place, you’d pay $12 for this. It looks that good!
- Precooked quinoa
- 1/2 cup whole or almond milk
- 1 tablespoon maple syrup
- Dash of cinnamon
- 1/2 Banana
- Almond slivers
Combine quinoa, milk, maple syrup and cinnamon in a pot. Cook until heated through (about 3 minutes if you’re using pre-cooked quinoa). Top with another sprinkle of cinnamon, bananas, blueberries, raspberries and almond slivers.