So in a bid to simplify things a tad on my behalf I thought it might be nice to share a little breakfast recipe that was part of an article I wrote recently for Allergy Today magazine
A friend of mine started eating boiled quinoa for breakfast with yogurt & fresh fruit which I thought was pretty unique but I wanted to try it another way
My family got wind of us moving back to NZ next year, so I guess it only makes sense that they all want to make it to Perth while we're still here and we're not complaining
A Cookbook), all manner of quinoa, rice, farro, barley, freekah and bulgur wheat dishes appealed, but somehow this week I felt I wanted to get a little sweet with Yotam
In my pantry, there’s always oats, quinoa, brown rice and lentils. For breakfast most days I have unsweetened yoghurt with a few oats, nuts, seeds and some fruit (mostly a grated apple) or some kind of super delicious healthy smoothie
Dense grainy bread, eggs, rolled oats, Quinoa, brown rice, chickpeas, lentils, wholegrain crackers, corn-thins, low salt canned tomatoes and a selection of herbs and spices
I had toast for breakfast on Monday, and a quinoa salad for lunch. Oats, quinoa, brown rice, chickpeas, blackbeans, kidney beans, corn, potato, parsnip, kumara, fruit… There are others but these are all sources of healthy carbohydrates, each providing it’s own unique combination of fibre, vitamins, minerals, antioxidants and phytonutrients
And no, you don’t have to take up quinoa and kale, or spinach smoothies, unless you really want to. The same thing applies with breakfast cereals – with a bit of cunning you can produce something much more nutritious and distinctly tastier than the usual stuff that comes in a box
Cereal flakes can be a mix of Special K Original, Mesa Sunrise Flakes, Ancient Grain Flakes and Heritage Flakes which include flakes of rice, whole wheat, whole grain oats, corn, flake, quinoa, amaranth, barley & spelt
The third recipe in my REAL breakfast series has been provided by the lovely Emma Galloway. However, like all seeds, grains, nuts, and beans, quinoa contains a hefty amount of phytic acid which inhibits digestive enzymes and binds up all those lovely minerals, preventing them from being absorbed
Since then, and thanks to some fabulous kiwi bloggers, I’ve posted a variety of REAL breakfasts alternatives, from toasted muesli to buckwheat granola, quinoa porridge to overnight oats
I have made the Quinoa and Grilled Zucchini before (substituting grilled asparagus in season for the zucchini), and I'm pretty sure that before this week is out I am going to try the Warm & Nutty Cinnamon Quinoa (studded with fresh blackberries - sounds like breakfast heaven)
I also occasionally cook up big batches of chickpeas and dried beans, rice and quinoa, and store by the cupful in the freezer - but to be honest, I don't always get around to that, and I don't have a very big freezer either, so I do often resort to canned chickpeas, canellini beans, borlotti beans, and so on
