The Breakfast Club…

A few months ago, I talked about the importance of breakfast.  It’s been awhile, so I’m going to revisit the topic because guess what?  It’s still important, and you still need to eat in the morning.  Plus, winter’s coming, and we need something to warm us up on those chilly mornings when we’re struggling to get ourselves out the door.

What, you say?  One more thing to do as I get ready in the morning?  Fie!  I don’t have time for that, you say.  Fie, yourself.  You so have time for this.  Because if you don’t, then you’re going to have to make time to drag your ass through the rest of your day and who the hell wants to do that?

So, be still and read on.  This is good stuff.

Now, I have also discussed quinoa in these virtual pages; some of you may not yet be sold on this tasty stuff.  Ok, ok…I’ll be honest: it really isn’t all that tasty on its own.  Not gonna lie; it’s a little like tofu that way.  But–also like tofu–it tends to take on the flavor of whatever you’re cooking it with, so the sky’s the limit.  Really.  (Plus, it’s gluten-free, if that’s your thing.  It’s kind of mine right now.)

So all that being said, I’m going to bring the two together (crazy!) and talk about quinoa for breakfast.  This ties into our whole theory of “cook once, eat twice,” and it’s awesome.  Mainly because the options for customizing go all over the board…so you can make a big old pot of it, use some for dinner, then refrigerate the rest and have breakfast for the next few days…and never eat it the same way twice.

Or maybe, just maybe, you’re a creature of habit (like me), and you like eating it the same way twice…or three or four times.  Or maybe the whole damned week.  Whatever…do what you will.  Add raisins, cranberries, dried blueberries, banana, cherries.  Add almonds, walnuts, pumpkin seeds (believe it or not, I have been enjoying the heck out of raw pumpkin seeds in my hot breakfasts in the morning…), and whatever sweetener you like (maple syrup, brown rice syrup, even agave…although we’ve already talked about that…ahem).  maybe a little cinnamon?  Almond milk?  Try it all.

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So, to cook yourself up a batch, use the 1:2 ratio (quinoa:water)…so if you want to make enough for yourself for dinner and tomorrow’s breakfast, maybe try 1/2 cup quinoa to 1 cup water (it makes kind of a lot…although you might have a bigger appetite than me).  Then in the morning, either microwave the remainder (I’m not going to preach to you about not using the microwave…it’s an indispensable tool in my kitchen) or heat it in a small saucepan over low heat and add your favorite ingredients.

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Go on.  Give it a shot.  And for Pete’s sake, eat breakfast.

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