This breakfast is so easy, it pretty much makes itself! I like breakfasts like that.
I am also a big fan of using up leftovers in delicious ways. This porridge uses up leftover quinoa and if you have them, leftover roasted sweet potatoes. Just be sure the leftover quinoa and sweet potatoes you used are neutrally or sweetly seasoned. (No cumin for breakfast please!)
If you don’t have leftover sweet potatoes, this tastes great just with the quinoa and banana. You can really add whatever you like! It would be great with strawberries, cherries, or blueberries. I like adding a bunch of toppings to make it interesting and give it some crunch. This porridge is also great for kids, and even babies.
Quinoa for breakfast might seem a little wild. But it is a great way to switch it up! Especially when following a whole-food, gluten-free diet. Here are a fewmore quinoa breakfast ideas!
Slow-cooked beef in a flavorful, velvety sauce has got to be one of the most comforting foods around. Add in a mix of hearty root vegetables, that get infused with flavor and become melt-in-your-mouth tender, and you have a swoon-worthy stew!
I recently bought a share of meat from a local grassfed beef CSA. We don’t eat a ton of red meat, (not that I have anything against it!) so I’ve been using it up slowly. This beautiful chuck roast was the last cut we used from the share. I wanted to turn it into something truly delicious, as it deserved! This soup didn’t disappoint. (This pot roast would have also been worthy.)
I can’t decide what I love more about this stew, the fall-apart, tender beef or succulent stewed vegetables. We savored every spoonful! I served it with homemade, whole-grain dinner rolls (gluten-free, of course) and a big green salad. I could eat that meal everyday and be a happy girl.