Author: m100active

 

Breakfast is important part of the morning routine, it provides fuel for the day and also depending of the choice it set you to make better choices about the food throughout the day. Like every meal it needs to have protein, carbohydrates, fat and fiber. I am about to share with you our family favorite breakfast. We make it almost every other day and each day little different. We call it “Savory Quinoa”. It contains more grains than just quinoa, but it easy to say. Basic ingredients are same every time we make it – Grains – quinoa, buckwheat, millet and amaranth; eggs; coconut oil and veggies – and this is the part it changes constantly. My recipe will have 2 part today: part one how to make grain mix, part two making breakfast. Grain mix we always make ahead of time and keep it in the fridge in stainless steel container up to one week (we make a lot of it).

Gluten free grain mix

1 cup of quinoa

1 cup of buckwheat – yes it has the word wheat in it, but it is GF

1 cup of millet

½ cup amaranth

5 ½ cup of water

Salt pinch

Bring water to boil and add salt and millet. Cook millet for 3 minutes and then add rest of the grains. Cook uncover for 15 minutes. Stir occasionally. When done cooking cover the pot and let it sit, stir every 5 – 10 minutes until the water is all gone and grains are nice and fluffy. Let it cool and transfer to the container to store it in fridge.

We always make it at night before we need them for breakfast. When you have your grains ready in fridge you can use them for nay meal you want, it will save you time and most likely you will make better choices about your meals.

Savory quinoa

2 cups of grain mix

5 eggs

1 small or ½ of big onion

1 small summer squash

½ cup of mushrooms

2 cups of spinach

Coconut oil

First simmer onion and mushrooms on coconut oil, then add squash with little bit of water and cover. When squash is softer add greens and quinoa and cook for maximum of 5 minutes. Meanwhile whisk the eggs (sometime I just crack them right is) and add them to the pan. Add spices (dill, cilantro, basil, turmeric or curcumin) salt and fresh grounded pepper cook until you like the consistency of your eggs. Serves with side of avocado, sprouts or tomatoes.

It serves 3 -4

This breakfast will fuel you for the morning and most likely will keep you craving sugary snacking down to zero or bare minimum. It provides you healthy protein in form of eggs, healthy carbohydrates in form of grains and your vitamin and minerals you will get from veggies and egg (vitamin K and A). Whole grains and veggies will give you fiber.

If you don’t like any of the grains, take them out of this recipe. Spinach can be substituted for any kind of greens, in our family we rotated them a lot (collard green, kale, chard, rainbow chard, beet greens, kohlrabi green). Greens like lettuce or arugula we add on the end as a side.

Here you can find some of our favorit brand of GF grains.