Quinoa for Breakfast

As I crawl out of bed at almost 1pm today, I think about all the horrible food decisions I made yesterday. It was fun and worth it at the time, but now it’s time to get back on track.

The thing about Sundays is all I wanna do is be lazy and eat and drink. So going out for pub food and beers was fun, sure. And making pierogis and popcorn together in the same pan (ingenious!) at 3 am was also a hoot. But it’s Monday now and it’s time to get off that dirty weekend binge eating boat.

My cupboard and fridge are pretty lacking in anything. I suppose that’s part of the reason I was eating pierogis and popcorn. But I’m hungry and I will find something!

It’s ok no need to panic, I found something! Phew.

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1/2 cup quinoa
1 cup water
2 tbsp dried cranberries
2 tbsp dried apricot pieces
2 tbsp raisins
1/2 tsp cinnamon
1 tsp coconut oil
1 tbsp hemp hearts

Combine all ingredients in a small saucepan over high heat. Bring to a boil, reduce and simmer for 15 minutes.


Transfer to serving bowl and top with hemp hearts. Enjoy the feel goodness of quinoa!

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Fell free to experiment with the dried fruits you put in, these are just some of my favourites. I feel like apple could go really well in it. Let me know what works for you!

Makes 2 servings.


Baby Kale and Warm Couscous Salad

Another winner in my heart. The tofu is optional, if you want to make this a soy-free meal. This recipe is easily double to make dinner for 4, or make a big batch and serve as a side salad at a potluck.
1/2 cup unsweetened coconut milk
1/3 cup couscous
1 teaspoon vegetable bouillon powder
1/2 teaspoon cumin
4 cups loosely packed baby kale
1 large orange (roughly 1 cup cubed)
1/2 cup pecan pieces
1/2 cup dried cranberries
1/4 lemon
2 tablespoons olive oil
2 green onions
1/3 cup crumbled firm tofu
Pepper to taste
Bring coconut milk, cumin and vegetable bouillon powder to a boil in a pot. Add couscous and dried cranberries, cover and remove from heat. Let stand 5 minutes. While couscous is cooking, remove peel form orange and cube. Place into a bowl with pecans and baby kale.
Crumble tofu in separate bowl, add salt and pepper and squeeze the juice of 1/4 lemon onto it. Mix and set aside. Slice green onions for garnish.
Toss couscous and olive oil with the kale mixture. Serve onto 2 plates and top with crumbled tofu and green onions. Eat and enjoy. Serve with an additional lemon wedge if desired.
Makes 2 meal size salads.