Quinoa Bowl

Quinoa Breakfast Jars

I created this recipe while I was totally in a bind! I was all out of oats and I was meal prepping. All I had was berries, my Cute Nutrition protein and various unsalted roasted nuts. What’s a busy person to do when they are preparing for morning meals? 

Improvise. It’s easy. Quinoa is a grain you can do anything with, plus it’s high in protein. It’s changes up your overnight oats just a smidge.  You can check out my instagram from Sept 5 for a really cool hack for this one! 

2 cup uncooked quinoa

10 Tablespoons of chia seeds

5 scoops of your favorite protein

1 large container of your favorite berries rinsed and chopped 

1/3 cup of nuts

1. Boil your quinoa until fluffy. 
2. Layer your quinoa, chia seeds, protein, and berries in each container. That’s 1 cup of quinoa, 2 table spoons of chia seeds, 1 scoop of protein and berries per container. 
3. When you're ready to eat it add your steamed non diary milk. You can use water, but milk will give you more of a breakfast feel. It’s very filling, but enough to fill you up throughout your day. 
4. Add your nuts on top and stir. 

Squash Spiral Bowl

I love this recipe. It’s fast, versatile and quick. I can always customize to the vegetables that inspire me when I go to the grocery store. Most recently, I have been inspired by a squash called: chayote. It’s originally from Mexico and it’s a funny looking green thing that totally caught my eye in the store. Google it! :) 

It’s mild in flavor and you can eat it raw or cooked. Raw it tastes like a cucumber. Cooked it tastes more like a regular summer squash. If you can find one try it, if not replace it with your favorite squash. 

Ingredients:

2 cloves of chopped garlic
1/2 chopped shallot
1 pack of Spiralized Squash
1 tablespoon of cumin
2 cups of broccoli or your fave Cruciferous veg
1 pack of firm tofu
1 large sweet potato cubed and peeled
1 summer squash
1/4 cup of flax seeds
1 cup of black beans

 Sauté shallot, garlic and a DRIZZLE (and I mean drizzle) of olive oil. Add your broccoli. Throw in your chopped squash.

Cube and bake your sweet potatoes (400 degrees for 15 mins), roast your drained, cute and cubed tofu on a none stick cookie sheet with salt and pepper. Rotate for optimal browning. 
 Saute your sprialized squash with two tablespoons of water, when it’s softened to your liking add your cumin, add to a bowl and enjoy. 

Sprinkle flax seeds or a seed of your choice. Chia seeds are another great option.