I recently transitioned to a FODMAP diet, which is very different from what I had been doing before. I’m still gluten-free, but not grain-free and dairy-free anymore. I have to admit in the beginning I was afraid of how my stomach would react to the new foods, especially the dairy, but so far it’s handling it surprisingly well! But we’ll see how it goes as we continue this health journey. 🙂
This morning I had a fabulous breakfast, which I found in “The Good Gut Diet” by Gerard E. Mullin. This has got to be my favourite recipe so far in the book, which granted only has a few recipes in the back, but still this one is the best.
Make this for your valentine(s) for breakfast for a healthy start to the day. To make it more love-y, serve this quinoa breakfast cereal in a heart-shaped bowl, or arrange the fresh fruit on top in the shape of a heart! Either way, it tastes amazing, is filling and super nutritious (check out how many superfoods are in it!).
What do you do for Valentine’s Day?
Vanilla Spice Quinoa Breakfast Cereal
(Serves 3, from “The Good Gut Diet” by Gerard E. Mullin)
1/3 cup dry quinoa, rinsed under cold running water
2 cups water
2/3 cups Shaklee Vanilla protein
1/2 cup shredded unsweetened coconut
1/4 cup hemp seeds
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
2 tbsp. ground flaxseeds or chia seeds or a mix of both
1 cup fresh raspberries or blueberries
1/4 cup chopped walnuts
- In a large saucepan, place the quinoa and water and bring to a boil over high heat. Reduce to a simmer and cook for 15-20 minutes, or until quinoa is tender and the centres of the grains are translucent.
- Stir in the protein powder, coconut, hemp seeds, vanilla, cinnamon, and cardamom. Stir in the flaxseeds, chia seeds or mix. If the mixture is too thick add another 1/4 to 1/2 cup water to reach the desired consistency. Divide the quinoa mixture into 3 bowls and top each with 1/3 cup berries and a 1 tbsp. walnuts. Serve immediately.