Breakfast Quinoa

This morning’s breakfast was prepared in the rice cooker. I threw in the ingredients when I returned from my morning run, and it was ready and waiting for me when I went down to the kitchen after I had showered and cleaned up.

1 “rice-cooker” cup of quinoa
1/2 t. salt
Dash of cinnamon
1/4 t. (+/-) maple syrup
1/3 almond milk to 2/3 water filled up to the appropriate “rice-cooker” liquid measurement

Once it is done, add a few crumbled walnuts and 1/2 t. honey.

Next time I may try adding some chopped apple to the quinoa before cooking.

Savory polenta and pork breakfast

1 c. Cooked polenta
1 serving left-over pork roast
1 serving stir-fried veggies (see “Simply Veggies” post

Stir-fry finely chopped meat over medium-high heat. Add veggies. When warmed through, mix in the Polenta.

Amazingly tasty and simple.

Revuelto Italiano…for Breakfast

This morning I added a touch of Italian to my customary scrambled eggs.

Revuelto Italiano
Serves 2

Saute one green onion, sliced, and one clove of garlic, minced, until tender in olive oil. Add 1-2 c. tender spinach leaves and 1/4 chopped, fresh tomato. Saute until cooked and tender.

Beat 3 eggs in a bowl. Add to the vegetable mix and cook, stirring constantly until set, but not dry.

Quinoa Porridge

At present, I am very happily enjoying a delicious bowl of Quinoa Porridge. What a great find on Allrecipes.com! I adjusted the recipe by substituting the brown sugar for the “interesting glow” (as per my mom’s description of the taste) of Stevia drops. And, I must say it is one of the most enjoyable breakfasts I have had in a long time.