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PROTEIN! In my sleepy morning haze I definitely added too much almond milk.

This is a variation of my very first Breakfast post that I wrote when I started this blog back in November. I’ve been nuts for porridge for a little while now and I felt like a swap back my favourite grain of all.

In my brain, blueberries are more of a winter-y berry and with the first signs of Spring appearing left right and centre, I sorted myself with some frozen raspberries and set about making this more weather-appropriate and lactose-free breakky.

Ingredients:

1/2 cup of cooked quinoa
Handful of frozen raspberries
1tsp organic shredded coconut
6 almonds
1tsp/15g chia seeds
Sprinkling of ground cinnamon
250ml of almond milk

Method:

– Put the quinoa, almonds, chia seeds, raspberries in your favourite breakfast bowl.
– Slowly heat the almond milk in a saucepan until it’s simmering away and pour into the bowl.
– Stir in the cinnamon and shredded coconut and enjoy with a freshly brewed cup o’ tea.

NB: The rest of the coaster says ‘Anything Is Possible With The Right Shoes’. Another reason why everybody needs a head-turning pair of walking boots. And yes, this is my only breakfast bowl which is ridunkulous because I love breakfast but on the other hand, it has got my name on it.

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