Each Tuesday I’ll share an easy, nutritious recipe so you can join me in the home-cooked self-care.
I am a hot breakfast kind of gal. For me, a hot breakfast says comfort and love. It also says my stomach won’t be growling before first recess.
Today’s post is dedicated to quinoa (keen-wah) for breakfast. Click here for more information on this delicious grain.
1 cup quinoa
2 cups filtered water
Into rice cooker. Wait until it stops cooking.
Serve with warm milk, brown sugar, raisins, and sliced almonds. And don’t forget the Udo’s.
Or use the quinoa as a base for the Spiced Apples with ricotta cheese.
Please let me know if you made the recipe and what you think. Please share your favorite recipes!
Today’s yoga brought to you by Madeleine’s Gentle Yoga at It’s All Yoga.
Today’s music is Mud Is My Ally by Harvester. Yes, Jed’s Harvester. They rock.
Don’t forget FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up online www.itsallyoga.com.
I’m teaching 3/5/10 – so mark your calendar.
Thank you to all of you who came to my February Recess 5:45 classes. Such an honor to practice with you! Namaste.
Which do you prefer? The quinoa or steel-cut oats for breakfast? I used to eat oatmeal off and on in the past but have been eating it every day since reading your idea for Almond Joy-inspired oats, and I do the same– a little coconut and chocolate! They are so healthy, so I’m glad you got me to try them again.
@jenna- i go in waves and eat both pretty regularly. what can i say? variety keeps things interesting!
that coconut chocolate combination is the best. mmmmm…
send me some recipes! granola and breakfast bars? you mentioned some realier in the year. i’ll make them during spring break and blog about them.