My daughter had her first track meet of the season this week and I volunteered to help out. I left work a little early so I could get to the school on time (1:20 minutes from work).
When I got there, at first, it wasn’t raining, but it sure was a little chilly and windy (it was actually super windy). I skipped lunch that day because I was planning on leaving early so I was cold and hungry (not a good combination).
It was a little confusing to us parents of Freshmen who have never been to a Meet before, but more so to parents who have no knowledge of what Track and Field is (hint-hint… me). But it was great to see my daughter running on the field, giving it all she had. I was and am very proud of her.
I loved seeing the intense look on her face as she ran the 1,600 meter.
Seeing both of my kids grow healthy and happy fills my heart with joy. But truthfully, I find that feeding them is a struggle. Why? Because I want to be sure that they get the nutrients they need to grow strong and healthy so they could do all the activities they are interested in doing (like track, or volley, or ultimate frisbee).
When I make meals from scratch, I try to incorporate as many greens and grains as possible. For the most part it is not that challenging, they like most of what I make. But when it comes to eating quinoa… it’s like I was forcing them to eat mud. Or worse!
This morning I wanted to make something good for breakfast; not my usual Sunday breakfast (country style hash with a fried egg on top). I wanted something wholesome, something that didn’t require processed sugars or that would hurt my stomach.
I know how good oatmeal is for you but I just can’t seem to develop a taste for it. Still, I wanted to eat something like it. So I found myself staring at the bag of quinoa.
I’ve been seeing lots of recipes lately with the word “bowl” in it and I thought to give it a try myself. So I made a vegan, gluten and processed sugar free quinoa breakfast bowl. But before I share with you the recipe, I should share with you my family’s feedback so you could make any adjustments as needed:
- It could use more sugar (well, DUH! They are kids after all, Pollie!)
- It needs something that makes the quinoa not be there (ahem… excuse me?)
- It is “not that bad“
Well, truth be told it really does not matter how much sugar I could put on the quinoa, they just don’t like quinoa. They say it is hairy and tastes weird. But hey, they ate it without me even asking them to finish it so that IS a win for me.
Okay, here it is:
Quinoa Chocolate Breakfast Bowl
Vegan, Gluten Free, Processed Sugar Free
- 1 cup organic quinoa
- 4 cups organic almond milk
- 1 tablespoon organic coconut oil
- 1 tablespoon organic cacao powder
- 1 tablespoon organic ground cinnamon
- 2 tablespoons chopped organic dates
- Rinse quinoa and place in saucepan with almond milk on medium-high heat and bring to boil.
- Add cinnamon and coconut oil and stir.
- Add powder chocolate and chopped dates and stir.
- Cook until quinoa is soft (about 10-15 minutes).
- Remove from heat.
- Serve with shredded coconut, chopped almonds, sprinkle chia seeds and sliced mango.
In my humble opinion, I love quinoa and the dates definitely made it sweet enough for me AND my tummy didn’t feel bloated after eating. It was satisfying and delicious! Not at all like oatmeal. Just sayin’!
So… I hope you give it a try! My family does not like quinoa but they ate it all and actually asked for seconds 🙂
Thanks for stopping by!
May you find joy in everything you do!
Beets and Kale