Yesterday morning's #attune chat has me thinking about breakfast. I admit it has taken me a while to get the hang of a healthy nutritious breakfast and to realize its benefits. Early in my youth I was more concerned with attendance than health and found myself rushing out the door without any nourishment to start the day.
But as I've grown older I've realized that having or not having breakfast has notice affects on my performance and alertness: two things I especially value at 4 am when working with hot ovens and precise measurements.
In fact when I do eat a healthy breakfast I find I have:
- increased energy and endurance (essential for powering me through my morning runs!)
- increased concentration (essential for ACCURATELY weighing out our dry mixes)
- reduced cravings before lunch (and believe me, there are LOTS of temptations while working at the bakery)
For me, an ideal breakfast is one that is high in protein and whole grains, fruits or veggies. Some quick and healthy choices might include:
- crustless leftover veggie quiche filling in a mug and heated in the microwave. I frequently prepare and eat this on a five minute break following the quiche prep. Super tasty, high in protein, and quick to make.
- scrambled eggs with sliced tomato and avocado
- greek yogurt with fresh fruit and nuts
- hard-boiled eggs and a banana (not necessarily together)
- quinoa... usually with some fruit and nuts but other times with eggs and herbs
And since a lot of folks asked me how I prepare the breakfast quinoa, I decided to make it again.
As usual, this dish was hearty and satisfying. I love the way the spices and creamy coconut remind me of a hot chai masala but in quinoa form. I usually can't do without the sweetness of the cranberries and honey, but if you prefer your breakfast without a sweetener, you can omit the honey. And to top it off the nuts and quinoa itself add a protein boost sure to satiate and get me through the morning. IN YOUR FACE OATMEAL!
Tell me, what is your favorite healthy breakfast?
chai breakfast quinoa with coconut, cranberries, and pecans
- 1/2 cup quinoa, rinsed
- 1 12-oz can coconut milk
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 3 tablespoons dired cranberries
- 3 tablespoons pecans, toasted
- coconut chips for sprinkling
Bring quinoa, coconut milk, honey, spices and cranberries to a boil in a pot. Reduce heat to a simmer and cover, cooking for 15 to 20 minutes or until the liquid has mostly been absorbed and the quinoa can be fluffed with a fork. Top with toasted pecans and coconut chips and serve. Makes 2-3 servings.