Try something new for breakfast;

Green Machine Smoothie:

Detox Cred: 

Starting the day with this nutrient-dense elixir is a delicious way to charge your system with nutrients. Dark leafy greens are extremely alkalizing, meaning they foster a more neutral body environment for better functioning enzymes, compared with acid-forming foods like meats and dairy.

Ingredients

• 6 romaine leaves, chopped
• 4 kale leaves, chopped
• 1/2 cup fresh parsley sprigs
• 1/2 cup chopped pineapple
• 1/2 cup chopped mango
• 1 inch fresh ginger, peeled and chopped

Directions

1. Combine romaine, kale, parsley, pineapple, mango, ginger, and 1 1/2 cups water in a blender and blend until smooth.
   So tasty So thanlks.
   
   
   Basic Breakfast Quinoa Recipe
   
   
   Ingredients

   • 1/2 cup or more cooked quinoa, warmed
   • 1/2 to 1 cup milk of choice (almond milk, coconut milk, cows milk)
   • 1/3 cup or more fruit (berries, chopped apple or pear, tropical fruit)
   • Optional add-ons: toasted nuts, apple sauce, coconut flakes, balsamic vinegar, chopped dark chocolate, spices like cinnamon and nutmeg
   • Optional sweeteners: honey, real maple syrup, agave nectar, raw sugar, brown sugar

   Instructions

   1. In a bowl, combine warmed quinoa with milk. Top with fruit, add-ons and sweetener of choice. Good morning to you!

   Breakfast Quinoa
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   Cue the trumpets! I am pleased to present (doot dee doot) breakfast quinoa!

   Breakfast quinoa, it turns out, is just as filling as oatmeal and as easy to make, with endless variations. Quinoa has a nutty flavor that goes great with breakfast toppings, plus it’s a highly nutritious way to start the day. Quinoa is a complete protein that’s packed with vitamins and minerals.

   Breakfast quinoa is a perfect way to use up leftover quinoa, and you can easily make it a vegan meal if you use almond, coconut or soy milk instead of regular milk. I’m hooked!

   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   To cook quinoa, measure out one cup of grains, pour into a colandar, and rinse them under water for a few minutes. Rinsing removes the bitter saponins coating the outside of the quinoa. Then, pour the rinsed quinoa into a pot and add two cups water (you’re going for a 1:2 ratio of quinoa and water). Bring to a boil, then cover and simmer for 15 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork.

   Some of the other breakfast quinoa recipes I’ve come across recommend cooking the quinoa with milk instead of water, or a combination of milk and water .  some recommends cooking the quinoa with water, as usual, and then adding a cup of milk at the end and letting is cook down a bit. Both methods sound delicious, but I like using leftover quinoa for other recipes, so I cooked my quinoa with all water. I just poured milk into my bowl when I was ready to eat quinoa for breakfast.

   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

    I toasted sliced almonds and unsweetened coconut in the oven. It’s an unnecessary step if you’re in a hurry. Almonds and coconut are good, toasted or not!

   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   On Tuesday,  I added warm quinoa, apple sauce (no sugar added) and milk to a bowl, and topped it with fresh mango, coconut and almonds. YUM.

   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   The next day, I reheated some quinoa, added it to a bowl with some milk, and topped it with thawed frozen blackberries, blueberries, coconut, almond and a splash of balsamic vinegar. Also yum.

   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   Today, I heated quinoa, mixed it with applesauce and added milk. I diced a granny smith apple and heated in the microwave with a sliver of butter and a dash of cinnamon until the apples were soft. Then I topped the quinoa with coconut, almonds and a dash of maple syrup. Yum, yum, yum.

   More flavor combinations to try:

   
   

   • Almond milk, fresh or defrosted frozen raspberries, toasted almonds
   • Coconut milk, pineapple chunks, chopped and toasted macadamia nuts, coconut flakes
   • Almond milk, chopped pear, toasted pecans (or walnuts), honey
   • Any milk, sliced banana, any toasted nuts
   • Almond or cows milk, chopped peaches or nectarine, dash of cinnamon
   • Cheers for this amazing recipe