Making The Best of Breakfast
Breakfast is one of my favourite meals of the day. Sadly it's one I rush more than most and get into the habit of having the same thing far too easily. With this in mind I got in touch with Erica from Homespun Foods who knows all about making the best possible breakfasts.
She created Quinoa Crunch to offer all the benefits of quinoa and other plant-based proteins in a delicious ready made format which is also gluten, wheat and refined sugar free. I adore it. Below are her breakfast suggestions that blend the right amounts of healthy fats, plant proteins and good carbohydrates that balance your blood sugars levels and keep you going for longer.
Despite their name chia puddings involve no baking. In fact, the beauty is they take just a minute to prepare the night before, so they make a great grab and go breakfast the next morning.
Berry And Chia Pudding
- 3 level tablespoons of chia seeds
- 236 3/5 Milliliter of almond milk (or milk of your choice)
- 1 1/6 Milliliter vanilla extract
- a drizzle of date syrup
- scoop of vegan protein powder (optional)
- ingredients for the topping
- Small handful of raspberries and blackberries
- a tablespoon of homespun quinoa crunch
- In a small bowl or jar combine the first five ingredients. Stir the mixture before refrigerating. If you can, after the first thirty minutes give the mixture another little stir, so it doesn’t clump together. Leave in the fridge overnight. In the morning, add your chosen toppings to your chia pudding. For some extra crunchiness, sprinkle a little Homespun Quinoa Crunch on your Chia Pudding. The Pecan and Cranberry flavor which we used tastes great with the fresh berries.
- The ratio of almond milk to chia seeds will affect consistency. If you like a thicker consistency add slightly more chia seeds.
- Create seasonal chia puddings - in winter, try adding grated apple and a dusting of cinnamon. In summer, diced stone fruits such as peaches and nectarines are delicious on top.
- Upgrade your regular chia pudding to dessert status by adding a tablespoon of cacao powder and a pinch of sea salt to the refrigerated pudding mixture. Make it more indulgent by adding extra date syrup, toasted almonds, cacao nibs and cashews and some extra Quinoa Crunch. It makes for a delicious, guilt-free treat!
Raspberry, Coconut & Avocado Smoothie Bowl
- 5 cubes of frozen coconut yoghurt (pre-freeze the yoghurt on ice cube trays)
- 1 handful of fresh or frozen raspberries
- 236 3/5 Milliliter of coconut water
- 1/4 of a ripe avocado
- 1/2 a ripe fig
- kiwi slices
- 4 7/8 Milliliter of bee pollen
- 14 3/4 Milliliter of homespun quinoa crunch
- Blend the frozen yoghurt cubes, the raspberries and coconut water in a blender. It should come out cool, thick and slushy.
- Pour the smoothie mixture into a serving bowl.
- Add the fresh toppings – the fig, kiwi, avocado (for your healthy fats) and just before serving sprinkle a teaspoon of bee pollen on your bowl before adding a sprinkle of Homespun Quinoa Crunch – the Gojiberry, Cashew and Coconut flavour adds a tangy flavour and helps make more of a meal of your smoothie bowl!
- Get your daily greens by blending in a handful of spinach leaves or chopped kale
- Don’t let fruit to waste. Freeze those berries and bananas for smoothie making!
- Give your smoothie a protein boost by adding a scoop of vegan protein powder
- Supercharge your smoothie with superfoods such as bee pollen, maca powder, lucuma, cacao, spirulina, chlorella or matcha tea powder.
I hope you really enjoy these breakfast recipes and tag me or Homespun Foods if you make them!
Lots of love,
A full list of Homespun Foods Quinoa Crunch stockists is on Homespunfoods.ie
Images - Brid O'Donovan.