If you’ve heard it once, you’ve heard it a hundred times: breakfast is the most important meal of the day. Not only does it starts your metabolism, but a 2005 Journal of American Dietetic Association review found that eating breakfast is likely to improve cognitive function related to memory and test grades. Eating breakfast is associated with lower incidence of heart disease in men and lowers the risk of type 2 diabetes in women. Need another reason to make time for breakfast in the morning? In a recent study, people who ate breakfast as their largest meal of the day lost an average of 17.8 pounds over three months.
A healthy breakfast does not come from a cereal box. A healthy breakfast should contain lean protein, fiber and whole grains. Breakfast doesn’t have to be boring, either. Keep it exciting by varying it a couple times a week. Try smoothies, yogurt and fruit parfaits, oatmeal, make mini frittatas in muffin pans, or try this breakfast quinoa recipe.
Coconut Milk Breakfast Quinoa
serves 2
1/2 cup dry quinoa, rinsed
3/4 cup canned lite coconut milk + more for drizzling
2 teaspoons vanilla extract
1/2 teaspoon cinnamon + more for sprinkling
pinch of salt
1 banana, chopped
1/3 cup toasted pecans, chopped
Combine quinoa, coconut milk, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
Divide quinoa into two bowls then cover with bananas, pecans, and a few extra drizzles of coconut milk.
Healthy quinoa recipe and photo from How Sweet It Is
