Simple Tasty Quinoa Breakfast

It took me awhile to warm up to the idea of quinoa for breakfast, it always seemed more like a savory lunch/dinner grain to me. But add a few toppings and Bwhamo!! – quinoa is breakfast!! Tailor this to your own tastes (I recommend at least one crunchy thing like toasted almonds or coconut and one sweet thing like raisins, apples, honey, or maple syrup) and enjoy knowing that you’re starting your day with almost a full deck of protein building amino acids.

2 large servings

1/2 cup quinoa

1 cup water

Optional toppings:

Raisins

Toasted coconut

Toasted almonds (whole or slivered)

Diced apple

Seasonal fruit

Spices: Cinnamon, apple pie spice, cardamom, ground ginger, etc

Rinse quinoa thoroughly in water. Bring to a boil in a covered pot, then turn heat down to low and simmer for 15 minutes.

Add your favorite toppings and enjoy hot and toasty.

 

Spelt Flax Hotcakes

Spelt Flax Hotcakes

Serves 2-3 (or less if my Dad is around)

My dad made breakfast in our family.  Everyday he’d be making the ‘breakfast of the day’, which followed a schedule for my entire younger life. The schedule was as follows;

Monday – eggs (usually poached)
Tuesday-cold cereal or porridge depending on the season
Wednesday-eggs (often fried)
Thursday-cold cereal or porridge depending on the season
Friday-French toast
Saturday-eggs (always scrambled)
SUNDAY-PANCAKES OR WAFFLES!!!  Needless to say, Sunday was always our favourite day, especially dad`s.  I don’t know how many times he doubled the recipes he made, but there always seemed to be enough for him to have 10 more when everyone else was done; with a huge smile on his face.  So pancakes, as long as they’re good pancakes, always remind me of Sundays at our house. 

1 egg
1 ½ cup buttermilk (if you don’t have buttermilk, you can make your own by adding about ½ tsp of vinegar to the milk.  I’ve done this with regular, almond, and soy milk with good results in all cases.)
1 tbsp melted butter or vegetable oil
½ tsp vanilla
1 cup spelt flour (the recipe actually calls for ½ cups each of whole wheat and unbleached flour, so you can do that if it`s easier)
4 tbsp ground flaxseed
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt

  1. In a small bowl, lightly whisk together the egg, buttermilk, vanilla, and melted butter.  In another bowl, add flour(s), and the rest of the dry ingredients. Add the wet mix to the dry mix and gently stir them together, taking care not to over mix.  Let the batter rest for a few minutes while your griddle heats up to 350 degrees. The batter is quite runny, but don’t worry, it will firm up when cooked.
  2. Lightly grease the griddle with butter or veggie oil.  Using a ladle, or 1/3 cup measuring cup, drop batter into 4” circles. When bubbles begin to appear on the uncooked surface and the edges begin to dry out, flip the cakes over and cook until golden brown. Serve immediately with your favourite toppings. 

This recipe was adapted from the cookbook `The Rebar Modern Food Cookbook`


Scrambled Tofu

Scrambled Tofu

Tofu scrambles became a big part of my life after I left home and had to start cooking for myself.  My mom had always served tofu, so it was familiar, and I found that meat protein did not fit into my student budget quite as well. This is great for any meal of the day.  I will make it on weekends for a tasty brunch, or for lunch or dinner when I need something quick and tasty.  Serve with toast, brown rice, salad or quinoa for a complete protein packed meal. 

Serves 4-6

  • 1lb tofu
    2tbsp oil
    ½ cup chopped onion
    ½ cup chopped celery
    ½ cup grated or chopped carrots
    1/4cup slivered almonds (optional)
    1cup sliced mushrooms(optional)
    2tsp tamari (or 1 1/2tsp soy sauce)
    1tbsp parsley
    1/4tsp sage        
    1/4tsp turmeric
    pinch of marjoram
    1/4tsp black pepper
    1/2tsp sea salt
    1tbsp whole wheat, spelt, or kamut flour

1. Drain the tofu in the strainer, pressing it gently to release water, then mash it and set it aside.

2. Saute onions, celery, and almonds in oil, until veggies begin to soften and the almonds are slightly browned. 

3. Add the remaining ingredients except the whole wheat flour.  Continue cooking and stirring until the mushrooms are softened and the spices are well mixed. 

4. Sprinkle the flour over the mixture and stir until the veggies are coated and any liquid has thickened. 

5. Stir in the tofu, and cook over low heat for 10-15 minutes more. 

This recipe was adopted from an old favourite of mine, “Salt Spring Island Cooking; Vegetarian Recipes from the Salt Spring Centre” by Rodney Polden and Pamela Thornley.


Apple Oatmeal with Dates and Almonds

Apple Oatmeal with Dates and Almonds

Ryan and I pretty much live on oatmeal or porridge during the winters. What could be better on a cold and/or rainy morning than a hot bowl of oatmeal?! This recipe is lovely because it elevates the normal bowl of porridge just a little. Kind of like haute cuisine for breakfast :)  OK, maybe that’s getting carried away, but it will as they say, stick to your ribs, and keep you going until lunchtime.

Serves 2

  • 1 1/2 cup water
  • 3/4 cup oatmeal
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon
  • 1/2 cup vanilla soy milk, almond milk, or rice milk
  • 1/4 cup chopped dates
  • 1/2 cup chopped almonds
  • 1 apple, grated

1. Bring water to a boil. Add oatmeal, cinnamon, and salt.
2. Cover, reduce heat to low, and simmer until liquid is absorbed (about 10 minutes).
3. Stir in remaining ingredients and let simmer for a few more minutes.
4. Serve hot.

Authored By: Polly Pitchford, Full Spectrum Health™