You may remember that one of the things on my to do list is to try a new recipe each month. This actually ended up turning into one new recipe a week on average. They are not anything special; they are just an attempt at trying something NEW, not fancy. And it's fun! Now if I can just get myself to try a new activity each month as well...
Here are three of my favorite breakfast recipes from the last few months.
1. Breakfast Quinoa (adapted from this recipe): I love quinoa and was excited to find that I could eat it for breakfast! One of my favorite ways to eat it is to cook it as mentioned below and then add fresh fruit, a few nuts and some almond milk for a yummy and fast breakfast!
Ingredients
2 cups almond milk
1 cup quinoa, rinsed
1 tablespoon honey
1/8 teaspoon ground cinnamon
1/4 cup craisins or raisins
Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.Stir in remaining ingredients. Cook, covered, until almost all the milk has been absorbed, about 8 minutes.
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2. Overnight Oats (adapted from this recipe): I liked these because you can make them the night before and then just grab and go in the morning. They also make a great gift for a basket. The recipient just has to add milk and leave in the fridge and they are all set. Easy!
1/3 cup steel cut oats
1 cup almond milk
1/4 cup nuts
1/4 cup raisins or craisins
1/4 cup shredded coconut
2 tsp brown sugar or honey (or to taste; you may want a little more)
Mix all ingredients together in a jar or lidded Tupperware. Stir well. Leave in fridge overnight. In the morning, stir and enjoy! They are a little chewy but very good! (**I eat this as two servings)
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3. Homemade Granola (recipe adapted from here): This recipe is kind of an estimate, as I like to throw in a bit of this and a bit of that and sweeten to taste, which for me is not very sweet. So, you can use this as a guideline and add what you want! This makes about 6 cups. Each half cup serving is about 220 calories.
4 cups oats 2 tbsp flax ¼ cup sunflower seeds ½ cup almonds 2 tbsp honey 3 tbsp oil 1 tbsp vanilla 1 tbsp cinnamon 2 tbsp brown sugar ½ cup unsweet coconut
Mix all ingredients together and spread on a cookie sheet. Bake for about 10 minutes at 325. Take out and stir around. Bake for another 5-10 minutes. Stir again. Bake for another 5-10 minutes. Oats should be golden brown. Let cool and store in airtight container. It should last a couple of weeks on the shelf.
