A Crisp Fall Morning = A Warm Cozy Breakfast

written by Nicole Boyd







Once upon a time my breakfast selection consisted of two dishes: cold cereal and/or toast with peanut butter. I was pretty slow to expand my horizons in the breakfast department until I started making nutrition a top priority. It was time to think outside of the box and redesign the breakfasts that left me hungry after only an hour.


Food for thought:

When we are hungry soon after eating, perhaps the body is not craving more calories, but more macro and micro nutrients.


Quinoa never ceases to amaze me with how versatile it is. I didn’t grow up eating this seed (a lot of people put quinoa in the grain category but it is not a true grain) so I am enjoying experimenting with quinoa. Quinoa packs a punch full of nutritional value. For those who have not cooked with quinoa:

* It has a light, fluffy, creamy texture with a bit of a crunch and a slightly nutty taste. * Cooks up similar to the preparation method of rice (1:2, quinoa to liquid). * Gluten free * Good source of a complete protein (contains all essential amino acids) with approximately 5g per ¼ cup * High in the amino acid lysine which is good for tissue growth and repair * High in fibre with approximately 3g per ¼ cup * Good source of maganese, magnesium, potassium and copper


It was a fine day indeed when quinoa was introduced to me as part of a breakfast dish. My sister served it up during a visit to her place in Japan. “Quinoa for breakfast?”, I asked with some hesitation towards how it was going to taste. This recipe is worth a try if you like warming breakfasts like oats. You can make a full batch of this dish and then store the leftovers in the fridge to use for the week. When reheating on the stove you may want add some liquid such as almond milk or water to give it that creamy texture again. Follow this link for tips on how to cook quinoa: Cooking Quinoa


Quinoa Breakfast

Serves 3-4


2 cups cooked red quinoa (or whatever quinoa you have on hand) 1 grated pear (or blueberries are great too) ½ tsp cinnamon ¼ tsp cardamom ¼ tsp ginger maple syrup until desired sweetness (I like 1-2 tbsp) ¼ cup almond milk (or coconut milk), more or less for desired consistency

Optional, super powered nutrition tips:

1-2 tsp maca powder 2 heaping tbsp golden berries (What are golden berries?!) handful goji berries (Want to know more about these super berries?) bee pollen


1.  Combine the above ingredients in a pot. 2. Heat over medium until you reach the desired consistency and it is warmed through. I like a creamy texture. 3. Spoon into a bowl and serve. 4. You can also add: Sliced banana and a sprinkle of bee pollen on top.