Berry Quinoa Breakfast Recipe [Alkalizing & Ketogenic]

September 10, 2019 Dr Daryl Gioffre

So now that the kids are back in school, are you running out of ideas of what to feed them yet? :)

Between packing nutritious lunches, prepping after school snacks for life on the go, and meal planning healthy dinners the whole family will eat, it’s easy for breakfast to get lost in the shuffle.

That ends with this delicious, alkalizing & ketogenic recipe!

It’s a great way to start a busy day that will give you energy to power through your morning. And it’s easy too. You can prep the quinoa in advance to use throughout the week and all you have to do in the morning is add the fixings. You can eat it cold, room temperature, or hot.

And stay tuned on Thursday, when I’ll share more than 30 ideas for healthy foods to pack for lunch – for your kids or for you!

Give this recipe a try and let me know what you think over on Facebook.

BERRY QUINOA BREAKFAST

Ingredients [Serves 4]

1 cup of quinoa
2 cups filtered water
½ cup almond or coconut milk
½ tsp. vanilla extract, alcohol free (I use Medicine Flower Vanilla, 5 drops)
1 cup blueberries
2 tbsp. raw almond butter
½ lemon juice, fresh squeezed
2 tbsp. unsweetened coconut flakes
1 tbsp. chia seeds
1 tbsp. seeds (or sliced raw almonds)
Fresh mint leaves (use as a garnish, desired amount)

Directions

Add the quinoa and 2 cups of water to a saucepan and bring to a boil. Once boiling, reduce heat to a simmer, cover saucepan, and cook for 15 minutes or until all the water is absorbed.

Then add the almond milk, raw almond butter, and vanilla, and keep stirring for a couple of minutes until thoroughly mixed.

Remove from heat and add blueberries, seeds, chia seeds, and coconut flakes. Squeeze a little fresh lemon juice on top with some fresh mint leaves, serve, and enjoy!