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I’ve been a breakfast person for most of my life, I’m hungry pretty much the minute my feet hit the floor. That said, I’m a bit picky about what I like to eat as my first meal of the day.
Not long after graduating college I was diagnosed with reactive hypoglycemia. In short, a few hours after eating anything high in carbs (especially of the simple sugar variety) my blood sugar plummets due to an abundant release of insulin. This means I need to make sure I keep the simple carbs to a minimum and make sure to get enough protein. This can be hard, as breakfast is often associated with an abundance of carbs such as cereal, bagels and muffins.
I rotate what I eat often, but it usually includes some sort of fresh fruits, nuts, nut butters and whole grains. Lately, my breakfast has been a simple bowl of warm quinoa topped with milk, fresh berries, toasted hazelnuts (or almonds) and a small drizzle of maple syrup. I love that I can make the quinoa on a Sunday night, store it in the fridge and enjoy it all week long.
Breakfast Quinoa with Fresh Berries
To avoid a slightly bitter taste, give your quinoa a rinse in water before cooking. Then, using a ratio of 2 parts liquid to 1 part quinoa, place quinoa and water in a small saucepan. Bring to a boil, cover and simmer over low heat for about 15 minutes or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve or store in an airtight container.
When having for breakfast put your serving size in a small bowl, add milk (dairy or nondairy) and heat to desired temperature. Top with fresh berries, toasted almonds or hazelnuts an a drizzle of maple syrup.
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Sharing her love for photography, cooking and adventures of mothering 3 boys, 'this homemade life', is a blog written by Alison Bickel.