DELLYs BACK! – Guest postin again – because she is amaze and also because I am a lazy so and so and didn’t pre prepare anything, then had a last minute dinner outting andddddddd so on and so forth, so, moving on, SUPRISE YUMNESS, which is:
COCONUT QUINOA BREAKFAST MIX – For the WIN!
I’m a recent convert to Quinoa – and to be honest, still playing around with how to use it and how I like to eat it! I’ve discovered many amazing recipes that are so chock full of iron and protein I’m a little bit delighted… especially as a gluten-intolerant-trying-to-be-healthy person who falls prey to snackdom at work. Promised to keep you full until lunchtime – except of course if you have lunch 8 hours after your breakfast…
This warm winter breakfast has that hint of coconut in the quinoa – perfect for when it gets that bit too cold for your regular yoghurt or smoothie. If taking to work, box the cooked quinoa seperately to heat once you are comfortably in your office. Play around with the toppings and quantities – this recipe is loosely adapted from Tiffany Halls ‘Fatloss for Good’ cookbook with adjustments to quantities and ingredients. Some mornings I add a little bit of greek yoghurt on top as well…. whatever you like, add it on in!
1/4C Coconut Milk (reduced fat if thats your thing)
1/2C Rinsed Quinoa
1C Mixed berries
1/4 tsp ground cinnamon
Combine Coconut milk with water and Quinoa in a small saucepan and bring to the boil over high heat. Reduce heat, cover and cook for a further 10mins until liquid is absorbed. Turn off heat, stir and let stand for 5 mins. Stir through cinnamon. Portion into serving bowls – add berries on top with desired amounts of shaved coconut, chia seeds and cacao nibs.
ps. 130 Cals per serve, whats not to love!
~ Its Tuesday again which is amazing because that means MONDAYS passed and HUMP DAY is upon us, so, linking in with JESS for some IBOT action, you know the deal, and if you don’t.. just ask! ~