A couple hours after I posted about my favorite green smoothies last week I got this text from the boyfriend – “just read green smoothies…it’s the first time you’ve talked about me “
We never really talked about me, talking about him on the blog before, so it was a little bit of a relief to see his excitement. At the same time, I felt certain that I talked about him on the blog before. I searched through old posts and it turns out he was right, it was the first time I talked about him on the blog. I’ve vaguely mentioned him a couple times, and included him up in my recap of our West Coast road trip (which remains one of my favorite trips ever!), but I haven’t really talked about him.
First, I should probably stop calling him, the boyfriend. He gave me clearance to tell you his name, but for now we’ll call him L. If you follow me on Instagram or Twitter, you’ve already seen this fine fellow (if you don’t follow me on…..what are you waiting for?! There’s so much photo fun happening over there!).
So, who is L…he is my sous chef, my chief taste tester, my dishwasher, my favorite running partner and my biggest cheerleader. He is a coffee lover, an oyster afficionado, a New York City history buff, a lover of the outdoors & travel, and like me, an he is an ice cream addict.
He is always more than willing to let me take over his kitchen (which is awesome since it’s not so corner-ish), and he thinks it’s cool that I’ve turned his dining room into my photography studio (so-much-natural-light!).
And I almost forget – he cooks! Maybe one of these days I can get him to do a guest post….
Have you ever had quinoa for breakfast before? If not, it’s time to give it a try! Quinoa is a complete protein (meaning, it has all essential amino acids) and is a good source of fiber, magnesium, iron and calcium. When cooked it has a light & fluffy texture, with a slightly nutty taste. I recently started jazzing up our regular morning oats with some protein-packed quinoa, golden raisins and dried cranberries. This Oatmeal and Quinoa Breakfast Bowl is a delicious (vegan & dairy-free!) meal to get your day started on the right foot.
Even if I’m not getting in an early morning workout, I’m usually pressed for time before heading out the door for work (I’ll take every last second of shut eye I can get!). Here’s a couple of my favorite time saving tips on preparing Oatmeal and Quinoa Breakfast Bowls.
Kelli’s time saving tips:
(1) Save a few minutes in the morning by mixing together all ingredients, the night before. Store in a covered bowl in the refrigerator. In the morning, pour the mixture into a pot and cook away.
(2) Cook up a double (or triple!) batch on Sunday night, let the mixture cool, portion into individual containers, store in the fridge and you have breakfast for the whole week.
Also, be sure to rinse your quinoa first. This rinses off the saponions, which otherwise leave a bitter soapy taste on the quinoa.
Oatmeal and Quinoa Breakfast Bowl
3/4 cup whole, gluten free oats
1/4 cup quinoa, well-rinsed
1 tablespoon chia seeds
3 cups unsweetened vanilla almond milk
1 tablespoon agave syrup
1/4 cup golden raisins
1/4 cup dried cranberries
Combine all ingredients in a medium saucepan. Cook over medium-low heat, stirring ocassionally, until all the milk has been absorbed and the oats have softened, about 15 minutes.