Hubby recently picked up my copy of Jillian’s Master Your Metabolism and has really taken a great interest in the foods we’re eating. It’s been fun to see him open the fridge and critically look at nutrition info/ingredient list. He’s also been telling me about everything he’s learned ….Yoplait yogurt cups were BOGO this week so I picked a couple; apparently that was a no-no. ;
Anyways, he mentioned that we hadn’t had the quinoa in a long time, so with that in mind, I made a pot this morning for breakfast. The recipe can be found on Green Light Bites.
My base ingredients: 1 cup UVAB (Thanks Jaime, love the abbreviation!) 1/2 cup BRM Quinoa, 2 tbsp cocoa and a splash of vanilla extract.
Whisked together and brought to a boil over medium heat. Then simmer for 10-12 minutes until liquid is absorbed.
For those wondering what the heck quinoa is, here’s a bit of info:
Quinoa (pronounced KEEN-wah) is a grain-like crop grown primarily for its edible seeds. It is considered by many to be a superfood because it contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.
The 1/4c (dry) serving I had this morning contained 170 cals, 2.5g fat, 30g carbs,3g of fiber and 7g of protein.
For me, the best part about hot breakfast cereal is the toppings – crunchy peanut butter and 1/2 ‘naner + a bit of finely grated chocolate.
Of course no breakie in this house is complete without a steamy cup of java. I love weekend mornings – savouring coffee w/ the sunshine in pouring in the windows and country tunes on the radio. Plans for today include: cleaning, cooking a big chicken dinner for my fam, 3K run and a trip to the gymbo for some strength.