I've been chatting with some of you about what kind of recipes are helpful to you, and it sounds like we are all very busy people. Too busy. Too busy to make breakfast, too busy to make lunch, and too busy (and tired) to come home and make dinner.
With that in mind, I am trying to include more recipes for busy people so that they can eat homemade + healthy more often. Starting with breakfast.
My great pal, nutritionist, and fellow health enthusiast, Tiffany, asked for an easy recipe for breakfast on the go. This one right here might take a little effort up front, but it can be made ahead of time and it will last you a good couple of days. As you would expect, it is dairy-free and gluten-free and oh-so delicious.
Making your breakfast the night or weekend before and putting it in a jar is a great way for you to be able to enjoy a lovely homemade breakfast on the go. Getting into the habit of making breakfast or lunch for yourself at least a few days a week is just one little thing you can do to improve your overall health + might even put a smile on your face.
News flash! You can put anything in a jar and take it with you, not just this recipe. Oatmeal + raisins, muesli + fruit, or maybe even a little yogurt parfait. All you need is 30 or so minutes on a Sunday afternoon, and you have breakfast ready to go for a few days out of your week.
If you do not own a mason jars, you can also make this in whichever travel container you like to use. I love mason jars (who doesn't). They serve so many purposes. The tight lids also offer extra insurance if you are traveling with your breakfast so that you do not end up with it all over your car or handbag.
Now, of course, if you do not have an office job and you just want to make this for yourself or your boyfriend / husband / girlfriend / stranger, by all means. This recipe is great for that too.
And remember ... you should never skip breakfast, it really is the most important meal of the day :)
coconut quinoa + a cherry compote with toasted almonds
If you cannot find cherries, feel free to use any fresh or frozen fruit or berry. Blueberries, blackberries, or raspberries would be wonderful. Same goes for the quinoa. If you have another favorite grain that you would like to substitute feel free using the same ratios but just be aware of the different cooking times.
1-2 16 oz mason jars, or serves 2
For the coconut quinoa:
1 cup of quinoa, uncooked + rinsed
1 cup of almond milk
1 16oz can of light coconut milk
a pinch of salt
For the cherry compote:
1 lb of fresh cherries, pitted, or frozen (flash frozen and organic is best)
2 tablespoons of water
a pinch of cardamom
a pinch of salt
a tablespoon of maple syrup
½ cup of almonds
½ cup of shredded, toasted coconut
- Start by making the coconut quinoa. Place the quinoa and the almond milk in a medium sauce pan and bring to a simmer. Cook until the milk has dissolved. Then start to add the in the coconut milk a ¼ of the can at a time, stirring gently until the liquid evaporates. Keep adding like this until all of the coconut milk is gone. When you add the last little bit of coconut milk, add the salt and do not let the milk absorb completely. You'll want to leave a little so that it is nice and creamy. Once you have achieved the desired consistency, remove it from the heat, cover, and set aside while you are preparing the rest.
- To make the cherry compote place the cherries in a medium frying pan with the water, salt and cardamom. Cook for about 10-15 minutes until the cherries have released their juiced and the sauce starts to thicken. When the sauce has a nice thick consistency, add in the maple syrup and stir. Cook for another two minutes and then remove from the heat
- Toast the almonds in a small frying pan over low heat until they just start to brown. Remove them from the heat.
- Then, get ready to assemble. In a 16 oz mason jar (or a bowl or whichever contain you want to use), layer in this order: a large spoonful of the coconut quinoa / a large spoonful of the cherry compote / a layer of toasted almonds / a layer of shredded coconut. Continue until you reach the top. I like to do two layers of each.
- Enjoy warm, immediately, or you can also store this with a lid (in an airtight container) for several days in the refrigerator. Reheat if you like, or it is also great cold.