Quinoa Apple-Coconut Breakfast Porridge

Let’s just pretend that I never stopped blogging here, shall we?

This is a vegan breakfast porridge inspired by a yummy-looking meal my co-worker had at work last week. I’ve recently been advised to avoid oats (which I’m doing, against my better judgment), but I’ve wanted a warm, porridge-y breakfast during the recent spot of cold weather. This came together quickly, and makes 4 portions, so it’s a quick batch that makes several breakfasts.

Quinoa Apple-Coconut Breakfast Porridge
 
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Author:
Serves: 4
Ingredients
  • 1 c. quinoa
  • ½ c. water
  • ½ c. coconut milk (canned variety, light is fine)
  • ½ c. non-dairy milk (can add more coconut milk, if desired)
  • 2 Tbsp. unsweetened flake coconut
  • 2 Tbsp. flaxseed meal
  • 1 medium apple, chopped in large dice
Instructions
  1. Heat medium-sized saucepan over medium heat
  2. Add quinoa, and stir to toast, approximately 3 minutes
  3. Remove pan from heat and add milks and water. Be careful, as the liquid is likely to spit.
  4. Replace pan on burner, and add coconut, flaxseed, and apple
  5. Bring to a simmer and reduce heat to low
  6. Cover and cook for 15 minutes
  7. Remove pan from heat and allow to rest for 5 minutes
  8. Fluff, and enjoy!
  9. As desired, you can add additional toppings, such as chopped nuts, maple syrup, cinnamon, and more.
Notes
Nutritional data via SparkPeople Recipe Builder. Caveat lector.
Nutrition Information
Serving size: Scant 1 cup Calories: 244 Fat: 7.5g Saturated fat: 3g Unsaturated fat: 1.2g Trans fat: 0 Carbohydrates: 38 Sugar: 3.6g Sodium: 49mg Fiber: 5.4g Protein: 8g Cholesterol: 0mg

 

Many Posts, All Undone

Honey-Flax GranolaI have a bunch of posts half-written that may never see the light of day. I figured I would just get back on the horse and write a little something. The last few months have had their difficulties, and writing just wasn’t something I wanted to do. But I’m started to feel it again. What will follow today, I’m not certain, but let’s see, shall we?

Today I made a magnificent smoothie for breakfast. Unfortunately there’s no picture of it since I wolfed it down. I think it was magnificent because I used some rich coconut milk (the real stuff, not the Silk or whatever they sell in the refrigerated section), so it was thick and delicious. I mixed in some frozen bananas, pineapple, and mango, a little ground flax and chia seeds, and finally a big handful of baby greens. Topped off with a couple of tablespoons of homemade granola (oh, I do have a picture of that!), and it was delicious.

Tropical Green Smoothie
 
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Whip this up for a quick, bright breakfast or a filling snack.
Author:
Recipe type: Smoothie, Breakfast, Snack
Cuisine: Vegetarian, Vegan
Serves: 1-2
Ingredients
  • 1 frozen banana, sliced
  • ½ cup frozen pineapple
  • ⅓ cup frozen mango
  • 1 date, coarsely chopped
  • ½ to ¾ c. non-dairy milk (coconut adds to the tropical flavor)
  • ½ Tbsp. ground flax seed
  • ½ Tbsp. chia seeds
  • large handful baby greens (about 2 oz.)
Instructions
  1. Place fruit, ½ cup milk, and seeds into the blender jar.
  2. Blend until the fruit starts to break up. Mixture will be very thick, add additional milk if needed.
  3. Stop blender and add greens, pressing them into the mix with a spatula.
  4. Blend again until smooth, stopping and scraping down if needed.