With two children in high school and one in elementary school, our mornings can be quite hectic on school mornings with all the different schedules. However, no matter how busy our mornings, one thing I insist on is a good breakfast before my kids start their day. Quinoa, with it’s high-nutrient profile and fiber, cooked with coconut milk makes a wonderful, stick-to-your-ribs breakfast that cooks up with a creamy texture similar to rice pudding that is supremely satisfying.
Pre-soaking quinoa helps the already quick-cooking grain to cook even quicker, and there is much evidence that pre-soaking helps make the nutrients more absorbable and easier to digest. Depending on the day and what we have on hand, we add toasted nuts, chopped dates or berries. As coconut milk has a naturally sweeter taste, all I need is to add just a touch of maple syrup, but feel free to skip it or to use the sweetener you prefer.
One of my all time favorite dishes to make is a frittata! I love the fact that I can substitute almost any combination of herbs, vegetables, and cheese that I have on hand and it always turns out great. Since asparagus is in season and readily available in my crisper drawer right now I decided that I had to try a variation of my frittata including our favorite springtime veggie.
You may not be new to making frittatas, but here are a few tricks that I have learned along the way that have helped me to master the art of the frittata:
I am so excited that it’s fall. Fall is absolutely my favorite time of year. And this fall is already extra special because my husband’s sister got married last week and we were all in her wedding. The wedding was at Lake George in upstate New York, where the Brozynas have been vacationing for generations. They have had a cabin there since around the 1930′s. It’s been ages since we were there in the fall—since before we had children! It was so great to be there, surrounded by so much love.
Keep reading to get Kelly’s Pumpkin Pancake recipe
Breakfast is one of those tricky meals. During the week, it’s hard to find any time to make a healthy, wholesome morning meal. And whether you have food intolerances or you’re just trying to stick to nourishing your body with whole foods, the drive-thru, the donut shop, or the nearest packaged snack bar just isn’t an option.
Get Alta’s recipe…