Week 11 Healthy Snacks
Why not make a coronavirus miniseries? Stay tuned for more shelf stable healthy snack ideas đ
This week is Cinnamon Toast Breakfast Quinoa, additions are toasted almonds, dried cranberries, coconut flakes, hemp seed and maple syrup for sweetness.
Recipe
- Heaping 2 tbsp sliced almonds
- 1 1/2 teaspoons coconut oil
- 1/2 teaspoon ground cinnamon, plus more for sprinkling on top
- Tiny pinch of salt
- 1 cup pre-cooked quinoa* (either chilled or warm from cookingâboth will work)
- 1 tablespoon maple syrup, more if desired
Toppings and optional accompaniments
- 1 tablespoon chopped dried cherries or dried cranberries
- Hemp seeds, chia seeds or flax seeds (optional), for serving
- Milk or yogurt of choice (totally optional), for serving
INSTRUCTIONS
- First, toast the almonds before we add the remaining ingredients. To do so, warm the almonds in a small saucepan (use a larger saucepan if you are making multiple servings) over medium heat, shimmying the pan often, until the almonds smell fragrant and toasty, about 2 to 4 minutes.
- Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.
- Add the quinoa to the pot and stir to combine. Cook, while stirring constantly, just until the quinoa is warmed through, about a minute or so. Remove the pan from heat and stir in the maple syrup.
- Transfer the mixture to a bowl and top with dried fruit and a hefty sprinkle of hemp seeds, if using. Top with a light sprinkle of cinnamon. Serve promptly, with additional maple syrup and milk or yogurt on the side, if youâd like.
Elevating Balance 