Dark Chocolate Quinoa Porridge

Warm and satisfying, like a brownie for breakfast! I topped this quinoa porridge with a scoop of plain Greek yogurt and some banana slices.

Ingredients:

1 cup quinoa

2 cups milk (I used almond milk)

2 Tbsp cocoa powder

1/4 cup brown sugar

1 pinch kosher salt

1 tsp vanilla extract

Directions:

Rinse quinoa until water runs clear. Place quinoa in medium sized sauce pan, add milk, salt, and cocoa powder. Stir until cocoa powder dissolves.

Turn heat on medium, and bring to a boil. Once the milk starts to boil, reduce heat til medium low and cook at a slow simmer. Add brown sugar and vanilla. Cook uncovered until liquid is absorbed, stirring occasionally.

Divide porridge into 2 bowls. Top with yogurt and fresh fruit, if desired. Enjoy!

Protein Pancakes

These pancakes go together easily, and taste great! Mix all the ingredients in a blender, and it’s easy clean up, too.

Ingredients:

1 cup oats

1 banana

2 eggs

1/2 cup greek yogurt

4 tsp baking powder

1 scoop of protein powder

Directions:

Place oats in blender and pulse until finely ground. Add banana, eggs, yogurt, baking powder, and protein powder. Blend until combined.

Measure 1/4 cup of batter onto hot griddle. Pancakes will bubble when ready to flip.

Top with favorite pancake toppings-we like real maple syrup, nut butter and jelly, or fresh fruit.

NOTE: These do NOT store well. If reheated, they get very dense and chewy.

Vegetable Breakfast Hash

I like to make a big batch of this hash and keep it in the fridge for a quick breakfast or lunch. Top it with your favorite egg for extra protein.

Ingredients:

16 oz turkey sausage

1 large onion, diced

2 sweet potatoes, peeled and cubed

2 zucchini, cubed

1 red pepper, chopped

1 bag spinach

Directions:

Brown the sausage in a large pan over medium heat. Add onion and sweet potato and cook until softened. Add zucchini and cook until softened. Add spinach and cook until wilted.

Serve with egg on top.

Brussels Sprouts Breakfast Hash

I’m a big fan of make ahead meals, especially meals that contain loads of vegetables! This hash makes a great breakfast topped with an egg, or could be a nutrient-dense side with pork.

Ingredients:

5 slices of bacon, chopped

2 sweet potatoes, peeled and cubed

16 oz Brussels sprouts, shredded

1 onion, diced

1 apple, diced

2-4 cloves of garlic, minced

1 Tbsp maple syrup

1/2 tsp sriracha (optional)

Salt and pepper to taste

Directions: 

Brown bacon in a large sauté pan over medium heat. Once the bacon has rendered the fat out, add sweet potatoes and cover. Cook 5-10 minutes until potatoes soften.

Remove cover from pan. Add onion, apple, and garlic. Cook until onions are translucent. NOTE: you made need to add olive oil if the pan is dry.

Add Brussels sprouts to pan and cook until wilted and potatoes and onions have started to caramelize.

Add maple syrup and sriracha. Salt and pepper as desired.