Want to get in your apple a day? Here is a warm way to start your winter mornings that makes getting your apple a day a (delicious) cinch.
A nice warm bowl of protein and fibre-filled fuel is a great way to start a big day, especially if you’ve got a lot on the go (anyone out there?!). Because as much as I love to scheme about food and think about recipes, there is a big big life out there to lead with lots of daily responsibilities, so fueling up early can help on those days when the to-do list is long.
Because, as we know, life is about so much more than just food.
On that note I’ve got to say – for those of you who read, paused, thought, commented, and emailed me or shared your own stories on my last post, I not only thank you, but I salute you all.
To recognize & face difficult parts of ourselves is indeed a difficult thing to do, and in understanding that weakness is an affliction no one is ever spared from, it was important that I honored the real reason I am here.
So thank you to all of you, for making that (small) part of me welcome, and for your kind words of support, and in turn for your bravery and honesty in sharing your stories with me and everyone else. Really, as a co-worker of mine says…mad mad love (I can’t quite pull that off but have always wished I could and you get the idea).
A few posts back I brought up this NYT article about how our consumption of quinoa has affected the people of Bolivia. I was glad to see that many of you are aware of this and already approach this grain with (just a little) more reverence than maybe some other foods, and perhaps try (just a little) harder not to waste any when you cook with it.
This is a good thing! If you haven’t read the article yet, I encourage you to have a read, and then make this hearty breakfast for one (or two depending on what you enjoy it with).
Single Serve Quinoa, Apple, & Almond Butter Bowl:
(1/3) cup quinoa
(2/3) cup water
(1) apple, peeled, seeded and chopped
(1) tsp maple syrup or honey
(1) tbsp almond butter
(1) tsp coconut butter (optional)
a pinch of sea salt
fruit or berries for the top
(1-2) tbsp of toasted nuts or seeds of choice (here we have toasted walnuts)
To cook, start by peeling and seeding your apple. I like to use the ones that are maybe (just a little) past the crunchy stage where I eat them as is, as I hate to waste apples, especially this time of year when they are just so darned good.
Put up to boil in a small pot the quinoa, apple, and cold water. Once the boil is reached, turn the heat to low (do not remove the lid) and cook, covered, for 20 minutes, or until the water is absorbed.
While the quinoa cooks, combine together the almond butter, coconut butter, and honey in a small mixing bowl. If you are toasting nuts from scratch, heat a dry skillet and toast the nuts lightly until fragrant. Remove from heat and allow to cool. Once the quinoa is ready, scrape the cooked apple/quinoa mixture directly into the bowl with the coconut/almond/honey mixture. Sprinkle in a pinch of salt and stir all to combine.
Transfer the mixture to a clean serving bowl and top with choice of nuts, and perhaps some frozen blueberries for a hit of summer on a dark morning. These frozen beauties made for a lovely contrast to the warmth of the cooked grain. You can also add a small spoon of thick plain yoghurt if you like, or milk if that is your preference. Perfect to warm those bones on a chilly day.