My Fat Heart

Charging full force into the gluten free world with an incredibly fat heart.

Honey Harvest Breakfast Quinoa

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The warm, fuzzy feeling in your stomach, and the first bite after a long nights sleep. Energizing spoonfuls that wrap your tastebuds in an ever satisfying flavour. Something hearty to accompany your cup of steaming, hot tea. The best part of your morning. Breakfast.

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Well, at least that is how I feel about the most precious meal of the day. Without breakfast, I would be an empty gas tank. An engine waiting to be revved up, but to no avail. When I fall asleep each night, I am already thinking about what I’m going to make for breakfast the following morning (as well as what I’m going to wear… does anyone else do this?? Stupid brain).

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After many mornings of various fruit smoothies, I just want something sweet, warm, and nutty to start my day off. Since I no longer eat oats, quinoa seems like the perfect compromise for that versatile, flavourful, nutrient packed breakfast alternative. All I had on hand was red quinoa, which has a slightly more nutty, earthy flavour than white quinoa (which would have been ideal). Closely followed by dried cranberries, buttery toasted pecans, and apple chunks, I was more than satisfied by the end of this.

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This breakfast takes a little longer if you’re in a rush in the morning, maybe save it for a lazy Sunday morning. The recipe serves two (I eat one serving and save the other for breakfast the next day). You could also prepare this the night before to have it ready to go the following morning.

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Ingredients: 
2/3 cup quinoa
1 1/3 cup water
1/2 an apple, cut into chunks
1/8 cup dried cranberries
1/4 cup pecans
1/4 cup unsweetened almond milk, plus more for topping
1 tbsp honey
1/2 tsp cinnamon
1 tbsp almond butter

Method: 
1. In a dry skillet, toast the pecans over medium high heat until fragrant, about 2 minutes. Let cool, roughly chop.
2. In a saucepan over high heat, bring the quinoa and water to a boil. Once boiling, cover & reduce the heat to medium and simmer for 5 minutes.
3. Add the apple chunks and cranberries, reduce the heat to low and continue to simmer for another 10 minutes or so. Until all the water has been absorbed.
4. When the quinoa is cooked, add almond milk, honey, cinnamon, and almond butter. Stir to combine and heat through.
5. Divide into two bowls, top with pecans and almond milk.

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