Eat: Breakfast Cinnamon Quinoa

Breakfast is the most important meal of the day. To some; chowing down first thing in the morning, when trying to reach or maintain a healthy weight, may seem counter intuitive. Logically it can reasoned that by skipping breakfast you are able to cut calories. In a mathematical equation with controlled variable the reasoning make sense, however our bodies mechanics are so complex that any and logic is lost emotion. 

We actually need calories first thing in the morning to rev up our metabolism.  When we skip a meal, our bodies go into starvation mode. When I skip a meal my body temperature cools and I get irritable.  Not eating breakfast can slow down the metabolism by as much as 40%. Mornings are a rush, and I know that finding time to gulp down anything more than coffee can seem impossible. Before bed on Sunday night, (or any day of the week) I'll put my slow cooker on and wake up to a delicious protein rich breakfast. 

Creamy Cinnamon Breakfast Quinoa

Ingredients:

1 cup organic vanilla soy milk

1 cup water


1 cup organic quinoa, (rinsed)

1 can pureed farmers market butternut squash 


2 cups fresh or frozen blackberries,


1 tsp ground cinnamon


½ tsp ground ginger

1/3 cup chopped pecans

1 tbsp orange zest


4 tsp organic agave nectar

Salt to taste

Preparation:

Lightly oil the crock pot, and combine all ingredients. Stir well. Set the Slow cooker to low, and cook overnight for 8 hours. 

Enjoy warm, with a big mug of coffee or tea!

Eat: Vegan French Toast

My first cook book was blue and made specially for kids. I was obsessed with. When I first began playing in the kitchen it was all about baking, pancakes, and french toast. Obviously my taste has evolved beyond sugar highs. As ski season (in Banff) began to wrap up; I found myself comforted by knowing Saturday mornings could be spent watching cartoons and making breakfast.

My Vegan French is a lighter and gluten free alternative to old school comfort breakfasts. French toast is  a bite down memory lane- 

I had forgotten how relaxing and enjoyable a carb overdose breakfast can be. 

Vegan French Toast:

Ingredients

1 loaf old whole wheat bread,  french bread, or gluten free bread (sliced to your desired serving).

2 over ripe bananas

1 1/2 cup soy milk

1 cup frozen blueberries 

( I like Stahlbush Island Farms because the farm is 100% sustainable)

1 tbsp apple cider vinegar

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

dash of salt

1/4 cup agave syrup 

1 tbsp vanilla

Instructions: 

In a large bowl mash the bananas. Add the soy milk and mix well.  

In a small microwavable bowl nuke the blueberries until soft and juicy. Pour the blueberries and juice into the banana milk mix. Combine until smooth"ish". Add the apple cider vinegar, cinnamon, allspice, nutmeg, salt, agave, and vanilla. Whisk until you get a light froth. 

Oil a large skillet or fry pan on medium heat. 

Gently soak one piece of bread at time. 

Place the sloppy bread in the fry pan and cook until golden on each side (about 3 per side). 

Serve hot, with fresh berries, "Melt"butter, and maple syrup. So good! 

-enjoy!