Hello whole foodies!

By TONI CHER GERDELAN 11/05/15

As we are moving into our chilly season here in Australia, I can’t always rely on a smoothie doing the trick at breakfast time. My carrot cake quinoa porridge makes me a happy little nutritionist as I still manage to sneak a vegetable in…always a win in my books! This recipe may sound complex but it really didn’t take me more than 10 minutes for prep & cooking. You can definitely get creative with it, adding your own preferred fruit, nuts and seeds. This nourishing brekkie is loaded with protein, good carbs & healthy fats (omega 3 fatty acids from the chia seeds) and should keep your tummy warm & happy until lunchtime.

 

CARROT CAKE QUINOA PORRIDGE

Serves 1

Gluten free, Dairy free, Sugar free, Vegan & Paleo-friendly

INGREDIENTS

1/2 cup quinoa flakes

1 grated carrot

1 cup almond milk (water is fine too)

1 tbsp chia seeds

2 chopped fresh dates or preferred sweetener

1/4 cup chopped walnuts

1 tbsp Love Smoothies Superfood Vanilla Chai Blend ( you may also substitute with preferred spices, vanilla & superfood powders)

METHOD

  • Cook first 5 ingredients listed into a small saucepan over a low heat
  • Stir frequently, adding more water if needed
  • After 5 minutes turn off heat and stir through final 2 ingredients listed
  • Top with love and abandon ( I used pumpkin seeds, more walnuts, banana, goji berries, shredded coconut, coconut yoghurt & dried figs)
  • Enjoy (:
  • carrot cake and quinoa porridge

Toni x