1 cup quinoa
2 cups almond milk
1/4 tsp salt (optional)
2 tbsp maple syrup
1/4 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup chopped nuts (pecans, almonds, or walnuts - optional)
In a medium sized sauce pan, heat milk over low to medium heat until simmering. Add quinoa, stirring well to combine with milk. Allow to return to a simmer, cover and cook for ten minutes. Add remaining ingredients. Combine gently. Cook five to ten more minutes until most of the liquid is absorbed.
GF Pasta & Veggies
8 ounces gluten free shell shaped pasta
1/4 cup chopped onion
1/4 cup low-sodium vegetable broth
1/4 cup chopped carrots
1/4 cup chopped celery
3 cloves garlic, minced
1 cup finely chopped Swiss chard or kale
1 (14.5-ounce) can no-salt-added diced tomatoes
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
Cook pasta according to package directions.
Heat a large skillet over medium heat until hot. Add onion and cook, stirring frequently, about 3 minutes or until beginning to stick to pan. Add water, carrots, celery, garlic and Swiss chard and cook 5 minutes or vegetables are tender. Stir in tomatoes, basil, thyme and red pepper. Bring to a boil.
Reduce heat to low and simmer 5 to 7 minutes or until vegetables are very tender and sauce is thickened. Stir in pasta.
Strawberry Banana Smoothie
2 Cups frozen Strawberries & Bananas
½ Cup Swiss Chard
1 Cup coconut yogurt
1 Cup vanilla almond milk
2 Tbsp Flax Seeds
Blend all ingredients until smooth. If you like your smoothie thicker, add more frozen fruit, for creamier, add more milk.
Scrambled Eggs with Chard & Chia
4 Organic free range Eggs
1/2 cup unsweetened almond milk
1 large Swiss chard leaf, torn into tiny pieces
onion garlic pepper (or use garlic pepper)
In a medium sized skillet, heat pan over medium heat. In a bowl mix together all ingredients. Add to skillet and using a wooden spatula, stir constantly, until all eggs are cooked through. Serve warm.
QUINOA BERRY BOWL
3/4 cooked quinoa
1 handful raw walnuts, chopped
3/4 cup fresh organic berries
1 tablespoon coconut oil
Almond or coconut milk (about 1-2 tablespoons, optional to your liking)
Add a drizzle of maple syrup and a sprinkle of cinnamon
Heat quinoa with coconut oil and stir well. Add walnuts, cinnamon, almond or coconut milk and stir, incorporating all of the flavors together. Top with fresh organic berries and drizzle with grade b maple syrup.
HealthPlex Fitness: The Functional Movement Experts.