Though quinoa is highly nutritious, a lot of people are rather meh when it comes to its grassy flavour. But when disguised as a brownie-esque breakfast bowl with a caffeine-fuelled edge, quinoa becomes a truly crave-worthy stand-in for typical oatmeal. Toppings run the gamut of chopped nuts (try hazelnuts), raspberries, cherries, sliced banana, coconut chips, dollops of yogurt, sliced mint, and, of course, cacao nibs. Leftovers will keep in the refrigerator for three days. Reheat in the microwave or in a small saucepan with additional milk to add moisture back in.
The rising tide of plant-based milks offers great alternatives to the moo variety, but they can contain surprisingly high amounts of added sugar. To keep your intake in check, look for cartons that state they’re “unsweetened.”
In fine-mesh strainer, thoroughly rinse quinoa. Heat medium-sized heavy-bottomed saucepan over medium heat. Add wet quinoa and heat for 3 minutes, stirring frequently, or until quinoa is dry and a shade or two darker.
Stir in oats, coffee, milk, 1/4 cup (60 mL) water, cacao powder, sugar, cardamom, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low and simmer gently, uncovered, for 20 minutes, stirring occasionally. If mixture becomes too thick before quinoa is tender, stir in additional milk or water and return to a simmer. Remove pan from heat and stir in vanilla. Gently fold in chocolate. Garnish as desired.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.