Here is a delicious and simple chocolate quinoa breakfast bowl that I love making lately. It’s my new favourite breakfast. Sweetened naturally with maple syrup and made with a rich coconut milk and organic cocoa powder! Not only healthy, tasty but also high in protein.
- 1 cup uncooked quinoa
- 1 can coconut milk (2 cups)
- pinch himalayan salt
- 3 Tbsp unsweetened cocoa powder
- 2-3 Tbsp maple syrup
- 1/2 tsp pure vanilla extract
- Mixed berries
- Sliced banana
- Hemp seeds
- Shredded Coconut
- Cacao nibs
- Pieces of vegan chocolate
- Add the coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat and then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally.
- Once the milk is absorbed and the quinoa is tender, remove from heat and add the cocoa powder, maple syrup and vanilla. Stir to combine.
Serves 3-4 for breakfast
- 1 1/2 cups rolled oats
- 2 cups almond or coconut milk
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 tbsp. each raw sugar and baking powder
- 1 tsp. salt
- 1/2 tsp. cinnamon (optional)
- 1 1/2 tsp. vanilla extract (optional)
- 1 tbsp egg replacer
- 4 tbsp of warm water
- 1/4 cup applesauce
1. In a large bowl, blend together oats and milk and let stand 5 minutes.
2. In a medium bowl, stir together white flour, whole wheat flour, sugar, baking powder, salt and cinnamon.
3. Mix the egg replacer to warm water
3. To the oat mixture, add the egg replacer mixture, applesauce, and the large bowl of dry ingredients.
4. To make pancakes, use approximately . cup batter per pancake. Cook over medium-high heat on a grill or lightly oiled frying pan.
5. Serve with applesauce or maple syrup.
- Drizzle warmed up blueberries and raspberries. It’s so pretty and delicious.
- Sprinkle shaved coconut on top.
- Fold in 1 cup frozen blueberries at step three. Fresh berries are extremely fragile and usually break when being mixed into a batter.
- Add 1 cup chocolate chips at step 3.
- Serve with a mound of fresh fruit.
- While it’s still hot, spread each pancake with natural peanut butter and let it melt and get oozy. Top with sliced bananas and a drizzle of real maple syrup.
- Make a sandwich using pancakes. Try almond butter and jam, kids will love it.
- There are many ways you can substitute eggs if you do not wish to use egg replacer. You can also replace with applesauce or replace it with flax egg. To replace 2 eggs, you would need to by mix 1 tbsp flaxseed meal with 2.5 tbsp water.
- To make a gluten-free version, simply substitute the whole wheat flour and all-purpose flour by a gluten-free flour.
- Also for gluten-free version, simply use gluten-free oats.
- You can replace the raw sugar with coconut sugar or xylitol. Or you don’t have to add sugar at all.
Here is the perfect post workout breakfast!
- 1 cup of old fashion oatmeal
- 3 cups of coconut milk
- 3 dates,
- 1/2 cup of overnight soaked cashews
- 1/2 cup of steel cut oat
- cocoa nibs
- shredded coconut
- Jal Gua Superfood
Transfer everything to the blender for 1 minute. Add the steel cut oats and let it soak in the fridge overnight. In the morning, simply add chopped strawberries, sliced banana, mixed nuts and cacao nibs, Jal Gua powder and shredded coconut. That makes a perfect delicious healthy breakfast after an intense workout.
These are the Jal Gua Fire Balls. You may have seen these in many of my Instagram posts. I also call these my miracle energy balls, made from this Golden superfood aka Jal Gua. I have been making these since I first discovered Jal Gua and I always try to keep some in my fridge. These are great to have when you run out the door in the morning and don’t have time to make breakfast, before or after a workout or just as a healthy treat. But I am warning you, they are addictive! And they kids will love them.
And what I also like is that you can add just about anything you like in or on them. You can even pick another nut butter instead if you prefer cashew butter for example. I added Goji berries on some of them, hemp hearts and coconut. I have mentioned it many times already but if you don’t have Jal Gua, get some and it will change your life, especially if you are a vegetarian or a vegan. Jal Gua is made of only two ingredients, Sorghum and Moringua. High in Iron and excellent source of Vitamin A. It’s organic and gluten free. It promotes healthy digestion, rich in vitamin and mineral, regulate calcium levels, boost immune system, support metabolism, cholesterol management, high in antioxidant and rich in fiber.
- 2 tablespoons of Jal Gua
- 1 tablespoon of cocoa powder
- 2 tablespoons of almond butter
- 3 tablespoons of honey or maple sirop (for a vegan version)
Mix very well. After mixing, use your hands to make round balls or a shape that you desire
My husband decided to make a famous traditional vegetarian Greek dish called Fasolakia. This is simply made of green beans, potatoes, zucchini, onions, garlic cooked in a tomato sauce and seasoned with salt, pepper and dried oregano. And I was also in the mood to cook tonight. When am I not? I decided to join the fun, opened up a nice red and made another typical Greek dish, my way.
We have so many fresh vegetables from the garden so I decided to make Gemista (stuffed vegetables). This is actually one of my favourite dish! I used the vegetables that I had (tomatoes, eggplants and zucchini) but you can also use peppers or just about any veggies. Gemista is often stuffed with rice, chopped vegetables, and ground beef or other meat but of course my recipe is vegetarian and I never forget about protein. I did use brown rice but also used mashed fava beans, puy lentils and nutritional yeast for extra protein and also for b12 and iron.
- 2 Tbsp of grape seed oil
- 4 tomatoes
- 3 medium eggplants
- 2 small zucchini
- 6 button mushrooms, finely chopped
- 1/2 sweet onions, finely chopped
- 3 cloves of garlic, finely chopped
- 1/2 cup brown rice pre-cooked
- 1/4 cup of puy lentils uncooked, rinsed
- 1/2 cup of cooked fava beans, mashed
- 2 kale leafs, chopped
- A small bunch of fresh mint, chopped
- 1/2 cup tomato sauce
- 1 mushroom bouillon cube
- Salt and freshly ground pepper
- Dried oregano
- Olive oil
- 2 Tbsp of nutritional yeast fortified with B12- optional
Sometimes we are just in a hurry in the morning but I believe it is super important not to skip any meals and to make time, especially for breakfast, the most important meal of the day. Not only to get your strength and give your body enough energy to go on with your day but morning is also what sets the tone to your day. Starting your day with meditation, writing down your objectives for the day, getting your body moving and with food (good food) is what will help set a happy, positive vibe for your day. Take the time to eat healthy, even when you don’t have the time. 🙂
You will notice also that I use Jalgua superfood often. Get some and it will change your life, especially if you are a vegetarian or a vegan. Jal Gua is made of only two ingredients, Sorghum and Moringua. High in Iron and excellent source of Vitamin A. It’s organic and gluten free. It promotes healthy digestion, rich in vitamin and mineral, regulate calcium levels, boost immune system, support metabolism, cholesterol management, high in antioxidant and rich in fiber.
- 1 frozen banana
- 1 cup of coconut milk
- 1 tbsp almond butter
- 1 tbsp Jalgua superfood
- 1 tsp of cocoa
Super simple! Isn’t it? Enjoy.
Nice to come home and get out for a nice 5km run and making my tummy happy by giving it a @Jalgua soup. So quick and easy to make and it’s super healthy.
- 3 tbsp of Jalgua soup powder
- 1 cup of water, juice of half a lemon
- 1/4 tsp of Himalayan salt and 1 tbsp of flaxseed oil
I added raw broccoli, cherry tomatoes and the delicious fermented cabbage from Jal Gua Cafe.
That is all I needed!
That and early bed time with a good night sleep.
Wishing everyone a happy weekend and good start to their upcoming week!
What a delicious soup. So comforting on a Sunday dinner.
Quinoa vegetable soup recipe from Cookie and Kate of veggies, great Northern beans and quinoa. Feels great and is so comforting. 💚
3 tablespoons extra virgin olive oil
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
6 garlic cloves, pressed or minced
½ teaspoon dried thyme
1 can (28 ounce) diced tomatoes, drained
Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon salt, more to taste
2 bay leaves
Pinch red pepper flakes
Freshly ground black pepper
1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
1 cup or more chopped fresh kale or collard greens, tough ribs removed
1 teaspoon lemon juice
- Warm the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
- Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt and pepper until the flavors really sing.