Coconut Quinoa Breakfast Porridge

This recipe is not my own but from a cookbook titled The Elimination Diet 

Coconut-Quinoa Breakfast Porridge

It is a wonderful way to use quinoa and can be placed in individual portion controlled containers and frozen.  Top with a little almond milk, stevia and raw sunflower or hemp seeds for a yummy breakfast or snack.

Coconut-Quinoa Breakfast Porridge
Serves 6
A different type of breakfast cereal that is rich in protein.
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Ingredients
  1. The Elimination Diet
  2. 1 ½ cups uncooked quinoa, rinsed and drained
  3. 4 cups water
  4. 1 cup coconut milk (in can)
  5. ¼ tsp sea salt
  6. 1 cup fresh or frozen blueberries
Instructions
  1. Place the quinoa, water, coconut milk and sea salt in a 2-quart pot, cover and bring to a gentle bowl. Reduce the heat to a simmer and cook for about 20 minutes. Stir in the blueberries and cook for 3 to 4 minutes more. Stir and serve hot with optional toppings of your choosing.
Adapted from The Elimination Diet
Adapted from The Elimination Diet
Deliciously Inspired http://www.deliciouslyinspired.com/
 This recipe works well with the new way I’m eating.  If you’d like to see the changes I’ve been making in my own health journey – click here

Note – Purchasing the cookbook from the link above may generate a small affiliate fee to help with defraying the expenses of Deliciously Inspired.

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Thanksgiving 2014

Thanksgiving 2014 - Pilgrims

I’m putting together my list for next Thursday and thought I’d share a few recipes I’ll be using.  The Overnight Rolls Recipe is from Trisha Yearwood  and I love it.  I’ll be making the dough and baking these this weekend, then place in the freezer until they are popped back  into the oven to warm up for Thanksgiving..  This is the easiest yeast roll recipe I’ve ever made and they taste like my Grandma Leona used to make.  I’ll also be making my pie crust dough this weekend, patting into discs and then wrapping in saran wrap and foil for the freezer.  These will go into the refrigerator to thaw a day before pie baking time.  In addition to our pumpkin pies, I’ll be making this Caramel Upside Down Cake which was tweaked from a 1940’s cookbook of my Grandma Bertha.

Menu:  Roasted Turkey, Stuffing, Mashed Potatoes, Gravy, Sweet Potato Casserole, Yeast Rolls, Butter, Cranberry Sauce, Caramel Upside Down Cake, Pumpkin Pie and Whipped Cream

Here is the schedule (I’m doing this more for me than you)

90% of grocery shopping is done

Turkey is in freezer defrosting

This weekend – Make yeast rolls and pie crusts for freezer, Set table

Monday – Last few shopping items

Tuesday – Pie crusts – freezer into refrigerator to thaw

Wednesday – Make pumpkin pies,  caramel upside down cake, whipping cream, and sweet potato casserole

Thursday – Take rolls out of freezer, Turkey goes into oven at 10 a.m., Make stuffing, Cook green beans, mashed potatoes, gravy cranberry sauce, butter and salt/pepper on the table.

Cooking is one way of expressing love to my family.  I pray you have a blessed Thanksgiving.

Apple Cake - finished
Caramel Upside Down Cake

Pie Crust - discs
Pie Crusts shaped in circles and wrapped for freezer.

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Patience and Pot Roast with Calphalon

I am so thankful to have a guest post to share with you since the last few days my attention has been given to family as we welcome Maisie Elizabeth into our hearts and lives.  Here is a quick picture of our sweet princess. 
 

Maisie-Coming Home 

Back in December of 2013 I was given the opportunity of a product review/giveaway for Calphalon on my blog.  I enjoy sharing products and ideas that have worked for me and I’d been using this cookware for many years.  I was asked to choose anything on their site –  a shallow wide dutch oven caught my eye.  Within a short period of time I had the pan, created a recipe and was hosting a giveaway so one of my readers could also have this pan shipped to them.  Rafflecopter randomly chose Kim as the winner.  She was so happy which made me so happy.  Up until this point the product review process had gone without a hitch.  Little did I know that Kim and I were in for a bonding experience, a time when the scripture she uses (Now faith is confidence in what we hope for and assurance about what we do not see.) was often called to my mind because week after week after week the dutch oven that Calphalon had agreed to ship didn’t make it to her.  Kim is a talented blogger and cook over at Pouring Down Like Rain.  Please Click on the link below as Kim tells of our adventure that required patience and perseverance and shares a roast beef recipe with all of us.  
 
Now Drum Roll Please…
  
PDLR-Pot Roast3
Recipe can be found on link above picture
 
THANKS, KIM, for sharing…..
 
Also please know that the Calphalon Contemporary 8.5 quart Dutch Oven is everything I had hoped it would be and continue to recommend it.
 
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