When I was younger my parents made a well-rounded breakfast nearly every morning. Back then this consisted of scrambled eggs, toast, and fruit or pancakes, sausages, and fresh fruit. French Toast with maple syrup was a regular favorite too. Maybe even waffles made in a Mickey Mouse waffle iron. Remember those?
Of course some mornings we were all running late and had cold breakfast cereal with milk but I don't remember those mornings so much.
These days, times have changed but the well-rounded breakfast still rings true. What can you feed your family that is wholesome and if you are avoiding gluten, then gluten-free too? And what about those of you who also avoid dairy, soy, and eggs? The list of options seems to now have grown smaller, or so it may seem.
Yesterday morning I awoke and was not at all in the mood for making breakfast. We have the time, the kids are on winter break this week so no need to rush off to school, though I just wasn't up for it.
I had a pot of cooked quinoa still on the stove from the previous day. (Note: do not do this if you live in a warm climate because your quinoa will spoil quickly!) I decided to add a few tablespoons of water to the pot and put it over medium-low heat, covered, to warm up. Plain quinoa can be rather boring so I decided to spice it up by sauteing a few sliced apples with cinnamon and honey to top our bowlfuls of steaming hot quinoa. I added a few tablespoons of ground raw almonds which add a bit of "staying power" for me. The result was a delicious and nutritious gluten-free breakfast!
Quick Quinoa Breakfast with Warm Cinnamon Apples
Try making a double batch of the apples (use a larger pan) and save some in the fridge for the next few breakfasts. You can also add fresh or frozen cranberries to the apples or dried fruit such as raisins or currants. Try using other fruit in place of the apples such as fresh or frozen peaches or plums. We make large pots of quinoa but you can make a small pot like I do in this recipe.
How to Make a Pot of Quinoa:
1 cup quinoa
1 3/4 cups water
pinch sea salt
Rinse and drain the quinoa in a fine mesh strainer to remove the bitter saponin coating. Place rinsed quinoa in a small pot and add water and salt. Cover and bring to a boil, then turn heat to low and simmer for about 15 minutes. Remove pot from heat and let stand for about 10 minutes before serving.
Cinnamon Apple Topping:.
1 to 2 tablespoons virgin coconut oil
3 apples (I used Granny Smith), peeled, cored, and sliced thin
1/4 cup honey or maple syrup
1/4 cup water or apple juice
2 to 3 teaspoons cinnamon
1/2 teaspoon nutmeg
pinch sea salt
Heat a 10-inch skillet over medium heat. Add coconut oil. Once the oil is melted add your apples and saute far a few minutes, stirring frequently. Then add the honey, water, spices and salt. Stir and let simmer, uncovered, stirring occasionally, for about 10 minutes or until apples are cooked as desired.
Top each bowl of quinoa with apples and chopped or ground nuts.
Other Ideas for a Healthy Gluten-Free Breakfast:
- A bowl of cooked quinoa and cooked lentils topped with a sprinkling of Herbamare. Sliced apples on the side. (our kids love this - it is a favorite)
- Finely diced potatoes sauteed with chopped onions and cumin then rolled in a rice tortilla with black beans and salsa.
- Leftover cooked rice and cooked garbanzo beans topped with a little Herbamare, green smoothie on the side.
- Sweet Rice Cereal (recipe in our cookbook) topped with pure Grade B maple syrup and chopped nuts.
- Buckwheat Pancakes (recipe in our cookbook) topped with fresh fruit and pure Grade B maple syrup.
- Teff Breakfast Muffin with a tall glass of Green Smoothie.
These are just a few ideas that don't involve gluten, dairy, eggs, corn, or soy, some of the top foods that can elicit a host of health-related issues.
What are your ideas for a healthy (and usually quick) breakfast?