Blackberry Almond Quinoa {Gluten Free}

ImageA few days ago, I purchased some delicious looking blackberries at the grocery store. Honestly, any type of berries makes my mouth water – but blackberries especially.

In addition to raw turnips, I used to pick them out in the garden of my grandparents’ Texas home. And, boy – did they taste sweet after being out in the sun. Yum.

This no fuss breakfast {or snack} will leave your tummy full and happy. Not to mention, the cinnamon will give your metabolism a kick start to the day.

You will need: 1 cup of uncooked quinoa, 2 tbsp. cinnamon, 1 little grocery store container of blackberries, ½ cup almonds and 1/4 cup agave nectar.

First, cook the quinoa. Bring 2 cups of water to boil on the stove and add in 1 cup of quinoa.

Let this cook for about 10-15 minutes. You want all the water to be mostly gone and absorbed into the yummy, healthy seeds. The quinoa should look almost clear to the naked eye.

Let the quinoa cool in a bowl off the stove {for about 5 minutes.} Dump the cinnamon into the quinoa mixture – stir. I diced my almonds on my own {because I only had whole almonds.} Place about ½ cup of almonds into a food processor and pulse. But, not too long – because it will turn into butter.

Pour the almond crunch into the bowl and stir. Then drizzle about ¼ cup of agave nectar to create a beautiful sweet taste.

Lastly, add in the berries and gently mix them into the bowl. Now enjoy and serve. This makes enough for a few days. So, breakfast is taken care of for half the work week. Good deal!

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Grab-in-Go Gluten Free Breakfast Muffins

grab in goI made these sweet little pumpkin protein muffins for breakfasts this week. They are gluten free and packed with fiber and protein.

Not to mention, pumpkins keep eyesight sharp, aid in weight loss, may reduce cancer risks, protects the skin, boots your mood and helps beef up your immune system.

This is a neat side show of the health benefits of pumpkins!

Breakfast is an easy meal to skip. However, it’s actually detrimental to skip it. Make about 10 of these little muffins and set them in the fridge. In the morning, grab 2 – and eat them on your morning commute with to-go coffee. Yum.

You will need: ½ regular sized can pumpkin puree, 3 tbsp. ground flax seed, 3 tbsp. chia seeds, 2 tbsps. sweet leaf (or any natural sweetener), 1/2 tbsp. baking powder, 1/2 tbsp. baking soda, 2 scoops whey protein powder, & 1 cap full vanilla extract.

Preheat the oven to 350 and bake these in muffin tins for about 20 – 25 minutes. My recipe yielded about 8 muffins. I would suggest using muffin liners as well. Easy to store and easy to grab in the morning.

Coconut Greek Yogurt Fruit Bowl

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Click on the image above to enlarge the yummy bowl of fruit!

Don’t’ want to make you jealous; but, this breakfast was killer this morning. I love Greek yogurt in the morning – but sometimes it gets a little dull and boring. (It’s a common thing with eating healthy!) But, it does not have to be that way. Started experimenting in my kitchen and whipped up this creamy scrumptious morning fruit bowl.

Take out a mixing bowl and get to work! You will need: 1 cup Greek yogurt (I used this 100 calorie one!), 1 apple, 1 banana, 1 tbsp. chia seeds and a handful of coconut shreds. Easy as pumpkin pie!

Pour the yogurt in a mixing bowl. Cut up the apple and banana and place all these fruit pieces in with the yogurt. Sprinkle in the chia seeds and coconut shavings – and mix it all up. I then poured the fruity mixture into a pretty little bowl and sprinkled additional chia seeds on the top (just because these fill you up – and are a great aid in dieting).

Enjoy. Eat slowly and savor every spoonful.

You will make this again – for sure. By the way – double score – this is *gluten free.*