RAW CACAO & PEANUT BUTTER QUINOA BREAKFAST BOWL

 Happy Sunday from Oregon!  I’m enjoying cooking vegan meals for my family this week in an attempt to prove that meals can be tasty, nutritious and filling without meat. My dad always says, “If I had a chef to cook for me I would be vegetarian…” now I just have to convince him, that he can make all of these meals by himself and without taking up the majority of his day. Tonight I’ll be making vegan pad thai and tomorrow night pitas stuffed with falafel! I could eat falafel everyday. It’ll be both my parents first time eating falafel, so I’m very excited about this.  Earlier this week I ran into breakfast boredom, which lead to a plethora of breakfast experiments; from savory oats to smoothies. Recently I discovered that quinoa makes a lovely substitute for oatmeal, with an added boost of protein and micronutrients. Cooked on the stove with plant-based milk, quinoa becomes creamy and ready to add morning antioxidants. In this bowl, I added walnuts, raw cacao and chia seeds. If you haven’t heard of cacao before (often confused with cocoa), cacao is the rawest form of chocolate before refined or added with sugar. Raw cacao is one of those special ingredients to have hiding in your cupboard as it is known to increase serotonin levels, which acts as an antidepressant. I also sprinkle cacao powder or cacao nibs into smoothies I make in the morning. To top this delicious bowl off I added a big dollop of peanut butter. Who doesn’t want to eat a healthy breakfast bowl that is reminiscent of a peanut butter no-bake cookie in the morning?  Have a beautiful day! xx  INGREDIENTS  1 cup of white uncooked quinoa  2 cups of plant-based milk (I used almond milk)  2 tablespoons of cacao powder (cacao not to be confused with cocoa)  3 tablespoons of pure organic maple syrup  for serving  peanut butter  walnuts  chia seeds  fruit of your choice! I prefer mine with banana and raspberries!  INSTRUCTIONS  Rinse quinoa in a fine mesh strainer under cold water for two minutes. Add quinoa and plant-based milk in a saucepan that is heated at medium-high. Bring to a boil over high-heat, then reduce to a slight simmer for 25 minutes.  When liquid is absorbed, and quinoa is soft, remove from heat and add maple syrup and cacao powder. Stir.  Serve quinoa into bowls, and top with chia seeds, walnuts, and one dollop of peanut butter. Fruit is optional (I used raspberries and banana!) You may also want to add a little more milk as well!   

Happy Sunday from Oregon!

I’m enjoying cooking vegan meals for my family this week in an attempt to prove that meals can be tasty, nutritious and filling without meat. My dad always says, “If I had a chef to cook for me I would be vegetarian…” now I just have to convince him, that he can make all of these meals by himself and without taking up the majority of his day. Tonight I’ll be making vegan pad thai and tomorrow night pitas stuffed with falafel! I could eat falafel everyday. It’ll be both my parents first time eating falafel, so I’m very excited about this.

Earlier this week I ran into breakfast boredom, which lead to a plethora of breakfast experiments; from savory oats to smoothies. Recently I discovered that quinoa makes a lovely substitute for oatmeal, with an added boost of protein and micronutrients. Cooked on the stove with plant-based milk, quinoa becomes creamy and ready to add morning antioxidants. In this bowl, I added walnuts, raw cacao and chia seeds. If you haven’t heard of cacao before (often confused with cocoa), cacao is the rawest form of chocolate before refined or added with sugar. Raw cacao is one of those special ingredients to have hiding in your cupboard as it is known to increase serotonin levels, which acts as an antidepressant. I also sprinkle cacao powder or cacao nibs into smoothies I make in the morning. To top this delicious bowl off I added a big dollop of peanut butter. Who doesn’t want to eat a healthy breakfast bowl that is reminiscent of a peanut butter no-bake cookie in the morning?

Have a beautiful day! xx

INGREDIENTS

1 cup of white uncooked quinoa

2 cups of plant-based milk (I used almond milk)

2 tablespoons of cacao powder (cacao not to be confused with cocoa)

3 tablespoons of pure organic maple syrup

for serving

peanut butter

walnuts

chia seeds

fruit of your choice! I prefer mine with banana and raspberries!

INSTRUCTIONS

Rinse quinoa in a fine mesh strainer under cold water for two minutes. Add quinoa and plant-based milk in a saucepan that is heated at medium-high. Bring to a boil over high-heat, then reduce to a slight simmer for 25 minutes.

When liquid is absorbed, and quinoa is soft, remove from heat and add maple syrup and cacao powder. Stir.

Serve quinoa into bowls, and top with chia seeds, walnuts, and one dollop of peanut butter. Fruit is optional (I used raspberries and banana!) You may also want to add a little more milk as well!