I know it's getting hot and sunny in most areas of the Country, but here in San Francisco the mornings can be foggy and chilly and downright gloomy, the kind of weather that requires a warm and cozy breakfast. While playing around with my Nola bar recipe I came across these Quinoa flakes and decided to whip up some porridge—Best. Decision. Ever. No word of a lie, I had my breakfast at 9am and was STILL not the slightest bit hungry at 2pm. While many people think that Quinoa is a grain, it's actually a seed! It's naturally gluten-free, is an amazing source of easily-digestible protein and iron and I had no bloating and no "rock" in my stomach, which oats used to give me before my Paleo days. Just try it, k?

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1/4 cup quinoa flakes

3/4 cup almond milk (preferably homemade) plus another 1/4 cup.

1/3 cup chopped fresh fruit and nuts of your choosing

1/2 tsp cinnamon

1 tsp maca powder (optional)


In a saucepan on medium heat mix the quinoa flakes, 3/4 cup almond milk, cinnamon and optional maca powder. Stir constantly until the mixture thickens, about 2 minutes. Transfer to a bowl, top with fruit and nuts, an extra sprinkle of cinnamon and the remaining 1/4 cup of almond milk and enjoy!