Breakfast Quinoa
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Quinoa is a delicious whole grain that has been around since pretty much forever, but has become more popular over the past several years. It is gluten free, high in protein, high in fiber, and readily available at the grocery store. I actually prefer it to brown rice for quick weeknight meals because it cooks faster. But until recently I didn’t think that “breakfast quinoa” was a thing.

Over the past few days I had been craving a warm bowl of oatmeal for breakfast, but unfortunately oatmeal does not agree with me…Even gluten free oatmeal makes me feel like a giant ball of trapped gas. And I was out of buckwheat cereal. So I thought why not make quinoa for breakfast? I could use fruit and warm breakfasty spices to make it similar to oatmeal! So I went to work and made a batch adding whatever ingredients I could find. I was able to rustle up some gala apples and dried cranberries which went together perfectly with the quinoa and spices. It turned out great and I even had leftovers for the next morning! It kinda reminded me of the McDonald’s Oatmeal but with much less sugar.

Breakfast Quinoa

Because of the higher protein content than oatmeal, quinoa may even help you feel fuller for longer! I definitely will be making quinoa for breakfast again. I think I will play with the flavors and try different types of fruits/spices/milk in this recipe. You should too! Let me know in the comments what different flavors you tried…I want to know! I think next time I might try it with pears, pecans and almond milk. Or maybe a tropical fruit with coconut milk when the weather gets warmer…

Breakfast Quinoa with Apples and Cranberries


1 1/2 Cups Water

1/2 Cup Uncooked Quinoa

1/2 Teaspoon Allspice

1/2 Teaspoon Cinnamon

1 Medium Apple – Washed, Cored and Diced

2 Tablespoons Dried Cranberries

1 Teaspoon Brown Sugar

Milk of Choice (Optional for topping)


Bring water to a boil in a medium pot. Add quinoa, allspice and cinnamon to boiling water. Stir, cover, and reduce heat to simmer for 10 minutes. Add apples, cranberries and brown sugar. Stir, recover and all to simmer for an additional 5 minutes. Remove from heat and serve. Top with milk (skim, almond, rice, soy…) if desired.

Breakfast Quinoa

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Sweet potatoes are a great fall favorite. Delicious and full of vitamins and minerals, they can be used in many different ways. They make great side dishes (like my Scalloped Sweet Potato Casserole), can be incorporated into desserts, and can be a great addition to breakfast. The are full of Vitamin A, which gives them their orange color. Vitamin A is a fat soluble vitamin, meaning it is stored in the fat in your body. Adding a little fat such as olive oil or *gasp* butter, to your sweet potatoes will actually help your body to better absorb the Vitamin A. Sweet potatoes also contain quite a bit of potassium, which can be helpful with controlling blood pressure.

I have been wanting to try and make a frittata since this summer when I first attempted to make one. It was a zucchini and yellow squash frittata that got overcooked and I ended up having to scrape off the bottom layer because it was all burnt. Apparently it was still decent though because my husband managed to eat it…. Although he may have just eaten it so I wouldn’t feel bad that I ruined dinner. This time I wanted to try using fall flavors so I got sweet potatoes, a bunch of kale, onions and goat cheese to give it a more hearty autumn feel. I was more careful with the cooking time and my sweet potato and kale frittata turned out perfect.

A Healthy and Delicious Fritatta

Sweet Potato and Kale Frittata

4 Large Eggs
1/4 Cup Skim Milk
1/4 Cup Crumbled Goat Cheese
Pinch of Salt
1/2 Teaspoon Rosemary
1 Teaspoon Olive Oil
1/4 Teaspoon Garlic Powder
1/3 Cup Diced Raw Red Onion
1 Cup Cooked and Diced Sweet Potatoes*
3 Cups Raw Kale

Preheat oven to 400 degrees. Mix eggs, milk and cheese together in a medium mixing bowl. Stir in rosemary and salt, set aside. Add olive oil to an 8 inch skillet on medium heat.  Add garlic and onions and sauté until almost translucent. Turn down to med low. Add kale and stir to ensure kale cooks down evenly. After kale shrinks and becomes wilted, add in sweet potatoes and distribute evenly. Pour egg mixture into pan with veggies and stir until uniform. Remove pan from heat and bake in oven on 400 degrees for 20 min or until edges appear slightly browned and frittata is firm.

*I just popped a sweet potato in the microwave for a few min after poking some holes in it and then chopped it up after it cooled down

Sweet Potato and Kale Frittata

Want more easy egg based dishes?

Try my Crustless Quiche with Potatoes and Spinach.

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Buckwheat crepes are super easy to make and you can fill them with a variety of different things so you will never get bored. I like to freeze leftover crepes for a quick snack or an on the go breakfast when I need it. Pop one in the microwave for about 30 seconds, spread on some nut butter, roll it up, and ta dah! A healthy snack when you are on the run. I love buckwheat, it has been my go to whole grain for making breakfast since I gave up wheat and oats (due to GI issues 🙁 ) I also have a buckwheat pancakes recipe and a savory buckwheat crepes recipe posted if you want to check out more ways to use buckwheat.

Buckwheat Crepes with Honey Roasted Peaches
1 Cup Buckwheat Flour
3 Large Eggs
1 Cup Skim Milk
1 Tablespoon Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Vanilla Extract
6 Fresh Peaches
2 Tablespoons Honey
To make the batter:
Mix together flour, sugar and cinnamon in a large mixing bowl. Add eggs, milk, and vanilla extract. Mix until completely blended. Refrigerate batter for an hour or overnight (I prefer overnight). Heat a medium sautee pan over medium heat. Spray with cooking spray to prevent sticking. Mix batter and pour a little less than a quarter cup onto preheated pan. Tilt pan to spread batter thinly and evenly. Allow to cook for about 30 seconds or until edges start to brown and separate from pan. Flip and cook for about another 30 seconds. Remove from heat and place on plate to cool. Continue this process until all the batter is used. If freezing, place in a tightly sealed ziplock bag or tupperware after it is cool and place in freezer. Mine did not stick together when frozen but if you are concerned about that you can separate crepes with wax or parchment paper.
To make the topping:
Clean and slice peaches, removing pits. Place in a saute pan with honey and cook on medium low until warm and soft. Approximately 5 minutes.
Add warm peaches to open crepe and fold up. Top with a dollop of reddiwhip to hold crepe closed if desired. You could also put the reddiwhip inside instead, but I think it looks prettier on top 🙂