July 27, 2022
Cinnamon Spiced Quinoa Breakfast Bowl
Ingredients
- 2 cups unsweetened almond milk (approx)
- 2/3 cup organic quinoa
- 1/3 cup Wholesome Allulose Granulated Sweetener, divided
- 1/4 cup tahini paste
- 1/4 cup lemon juice
- 1/2 tsp vanilla
- 1 pinch each ground cinnamon, cardamom and nutmeg
- 1 cup raspberries
- 2 figs, sliced
- 2 tbsp chopped pistachios
- 4 tsp toasted sesame seeds
Directions
- Combine almond milk and quinoa; bring to boil over medium-high heat. Reduce heat to low. Cook, stirring occasionally, for 15 to 20 minutes or until quinoa is tender.
- Remove from heat and stir in 3 tbsp Allulose Granulated Sweetener, adding up to 2 tbsp more almond milk for desired consistency.
- Meanwhile, whisk together tahini paste, lemon juice, 2 tbsp water and vanilla until smooth. Stir in remaining Allulose Granulated Sweetener, cinnamon, cardamom and nutmeg.
- Divide quinoa between 2 bowls
- Top with raspberries and figs. Drizzle with tahini sauce. Sprinkle with pistachios and sesame seeds.
Ingredients 120 g cooked prawns 1 large egg 200 g cauliflower rice, made from fresh cauliflower 50 g small cauliflower florets, cut into chunky pieces 30 g onion, finely diced 1 garlic clove, minced 30 g green peas 1 tsp sesame oil 1 tsp soy sauce Black pepper, to taste Optional: fresh ginger, chilli and spring onion
Ingredients 4 Zucchini (medium, sliced in half lengthwise) 1 tbsp Sesame Oil (divided) Sea Salt & Black Pepper (to taste) 1/2 Yellow Onion (medium, diced) 2 Garlic (clove, minced) 1 1/2 lbs Ground Lamb 1 1/2 tsps Ground Sumac 2 tbsps Parsley (chopped)
Ingredients 1 Sweet Potato (medium, cut into fries) 1 Red Bell Pepper (medium, sliced) 3 tbsps Extra Virgin Olive Oil (divided) Sea Salt & Black Pepper (to taste) 10 ozs Salmon Fillet 1/4 tsp Turmeric 1 tbsp Lemon Juice 2 cups Kale Leaves (chopped) 2 tbsps Pumpkin Seeds