Do you eat breakfast?
Please tell me yes.
Breakfast is not only important but usually sets the tone for your entire day. Going to just have coffee, bagel or pastry? By doing this you’re only setting yourself up for disappointment. Not only do those breakfast choices lack in the nutrients but will also spike your blood sugar. When your blood sugar spikes it eventually crashes leading to that 3 pm sugar craving that’s hard to resist.
By eating balanced meals full of the nutrients our body yearns for we keep our blood sugar in check and avoid those not so stellar moments of weakness.
Although I love to have a something green in the morning, as the weather turns colder I usually need something with a bit more substance and warmth. That’s when I start to add oatmeal to my usual green drink routine.
This oatmeal has been getting me through these chilly mornings. Depending on what I have on hand I either make it with Bob’s Red Mill Gluten Free Oats or cooked quinoa.
To cook the quinoa:
- 1/2 cup uncooked quinoa
- 1/4 cup water
- 1/4 cup coconut milk (unsweetened)
Put all ingredients in a sauce pan and bring to a boil. Once boiling, lower the heat and let simmer with a top on until all liquid has been absorbed.
Now for the fixins’:
- 1 Tbsp coconut butter (not oil)
- 1 Tbsp shredded coconut flakes
- 1 tsp cinnamon
- dash of vanilla extract
- 1 Tbsp flaxmeal (optional)
While the quinoa is still hot mix in all the fixins’ until thick. Put in a bowl, mason jar or other travel container and top with more coconut flakes and cinnamon. You can also add any fruit you like. I usually top it off with some banana to stay with the tropical feel.
Don’t want to use quinoa? Just whip yourself up some plain oatmeal and add the same fixins’.
This is the perfect breakfast for this time of year. It’s warming not only in temperature but also because of the cinnamon. The cinnamon will also keep your blood sugar levels stable until lunch.
With Coconutty Love,