Hello autumn! In an effort to coax me and my cozy high socks out of bed on cooler April mornings I’ve been filling my mind and appetite with warming breakfast bowls and spicy chai.
Never one to argue with a craving, for the past few weeks, I’ve been on a bleary-eyed breakfast bowl bender and today I’m sharing two of my favourites. You may have already seen them on insta because we are on very good terms at the moment.
Two extra special kind of delicious bowls, one savoury and one sweet. Double yum!
As the colder weather rolls around it makes sense to eat with the seasons. We change our clothing to move with the seasons so it makes sense to change our diets too. In my undying hearty appreciation of food I think that seasonal food tastes much better because it’s had the chance to ripen and develop naturally, brimming with more nutrients and minerals and it’s easier on the hip pocket too.
To break out of your breakfast rut, swap out your current dubious gluten free mystery packaged cereal and try these healthy nourishing bowls. Really, all you need is an investment of fifteen minutes at the stove and before you know it you’ll be fully awake and enjoying a comforting bowl of nourishment. Gulp!
Used by the Aztecs quinoa, a hard core super grain is gluten free, high in essential amino acids, and a great source of protein. Feel free to tinker with the recipes and top as you desire depending upon the season.
Supercharged Tip: Make extra quinoa to squirrel away in the freezer or for a quick lunch or dinner. Try fried rice or veggie stir fry. Your future self will thank you.
Directions for consumption. Eat snuggled on the sofa with a fuzzy blanket until it’s time to leave the house.
Quinoa Fig and Walnut Bowl
- 1 cup cooked quinoa
- ¼ cup of toasted walnuts
- 6 strawberries roughly chopped
- 1 fig sliced
- Almond or coconut milk to taste
- Handful of seeds to garnish (optional)
- Plunge in the spoon
- Cook quinoa to package directions
- Place quinoa in a bowl pour on milk (can be warmed if preferred)
- Pile walnuts, strawberries and fig slices on top
- Sprinkle with seeds
- ½ cup cooked quinoa
- 2 eggs
- 1 TBS extra virgin olive oil
- ¼ tsp cumin
- One cup kale roughly chopped
- 1 small can of sardines in extra virgin olive oil (or fresh)
- Sprinkling of dukka (optional)
- Cook quinoa to package directions and boil water for eggs for softly boiled
- Meanwhile in a frying pan place olive oil and cook kale with cumin until wilted
- Place quinoa in a bowl then spoon in kale and pop sardines beside
- Sprinkle with dukka
To read more about my recipe books visit the bookshelf here.