Happy Thursday folks!
I am so glad to the weekend in the horizon because I am in dire need of some downtime with my family. We have one little fussy baby on our hands and sleep has been quite erratic especially during the day time. My husband is finishing his dissertation so he is up to 3 or 4 am so I will be glad to see him sleep a little more after he turns in his work tomorrow. What a sigh of relief right? I always find that our weekends are for catching up on sleep so here is to this weekend.
After the baby goes to sleep around 8pm, our evenings are spent watching an episode of a favorite show then in recent evenings it is mostly focused on learning music. What am I learning music for? If anyone in West Michigan is interested, our Holland Chorale is holding a concert called The Great Showstoppers featuring an array of soloists and ensemble groups performing show tunes and works from operas.I actually have been having lots of fun just making myself spend more time with music since having the baby. It is relaxing and therapeutic.
You know what also has been helping? Having good meals during the day. One of my favorite go-to breakfasts, that my husband simply will not touch, is breakfast cereal made with quinoa.
|Picture from 52KitchenAdventures|
Did I mention that this breakfast is super filling??? Try it soon.
Remember, tomorrow is the last day to enter the So Delicious Giveaway so if you want to try it in this cereal, enter now. :-)
Almond Quinoa Hot Cereal
Prep Time: 5 minutes
Cook Time: 25 minutes
Keywords: cook breakfast soy-free vegan vegetarian gluten-free quinoa
Ingredients (three 1 cup servings)
- 1 cup tricolor or any other color quinoa
- 1 cup So Delicious Almond Plus Milk
- 1 cup water
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
- 1 banana, sliced
- 3 Tablespoons fig butter (optional)
- 4 Tablespoons coconut palm sugar (optional)
Rinse the quinoa under cold water and drain.
Add the quinoa in a small pot and cover with almond milk and water. Stir in the cinnamon and vanilla extract.
Cook cereal for 25 minutes or until the quinoa has absorbed the liquid. Once it is cooked, add the sliced bananas, almonds and fig butter.
(The Almond Milk was sweetened so I really did not need the sweetener especially with a banana but you can add the sugar if wanted)
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