As you may have read, I am a huge advocate of eating color. Not for the sake of eating color, but as a guide to help you (and me) eat more whole foods and to take advantage all the nutrients that colorful foods have to offer (i.e. red bell pepper, oranges, spinach, etc.).
But, today, things are a bit different.
Today, my most mono-chromatic breakfast offers me a wide range of substantial benefits and gets me ready for my busy day.
I’ve tried red quinoa before, but this was my first experience with the yellow variety. I love it just as much.
And the flavor in this bowl of quinoa is off the chain.
In the mix:
½ cup yellow quinoa
1 cup milk
1 tbsp dulce
¼ tsp cinnamon
Lightly sweet. Perfectly cooked. Great chew.
On the side:
Freshly juiced apple juice. As I had a good amount of apples in the house, I decided to juice it.
What do you put in your quinoa? Do you juice? What color quinoa do you like better? Red? Yellow?
Sometimes, a smoothie can solve all problems.
For instance, when you are sweaty in the morning because you spent the night under your winter sheets, a smoothie really can perk you right up.
Or, when you ate an inordinate amount of pizza for dinner, and you really need to fill your taste buds (and body) with normal whole foods, a smoothie can jump-start your road to good eating the next day.
This is my go-to all-around-great summer smoothie. And, it’s SCD approved!
- 1 cup frozen blueberries
- 2 handfuls of organic spinach
- 2 tbsp honey, adjust to taste
- 1/2 cup unsweetened coconut milk
- Add all ingredients into blender until you are left with a magnificent and refreshing smoothie.
I added natural peanut butter and almonds. Next time, I’ll use more drippy peanut butter, but the flavor was all there. The almonds add the perfect crunch while giving you all the antioxidant goodness.
What’s in your summer smoothie?