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.
Sharing her love for photography, cooking and adventures of mothering 3 boys, 'this homemade life', is a blog written by Alison Bickel.
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.
To read more from Alison, visit thishomemadelife.com