a month without white: blueberry breakfast quinoa

Something wonderful happened this weekend — I had an awakening of sorts. An avid clean eater, I’ve been spending the past few months in a food slump, chowing on the same ten foods I always eat, patroning the same three lunch spots I always visit. And after spending the weekend in Connecticut and being exposed to a variety of foods, my palette had an awakening. How is it possible that I’m engaged in a life-long love affair with food and I’m running from diversity in my diet.

Complacency is death of the progress, and thus I’ve committed to switching up my diet this month and trying some new foods (translation: break my co-dependent tendencies). So for the month of July, I’m off sugar, white flour and dairy.

ACK!!!!!!!!!!!!!!!!!!!! HOW WILL A WOMAN LIVE?

Well, she’ll think out of the white box, first of all, and try some new foods and flavors. Normally my breakfast repertoire consists of a buttered multi-grain bagel, and after picking FIVE POUNDS of blueberries I decided to get inventive and try this recipe, and OMG is it delicious. Packed with protein and flavor, you won’t miss your daily bagel.

INGREDIENTS: Adapted from Pastry Affair
Yields 1 serving
1/2 cup quinoa, rinsed
1/2 cup unsweetened almond or soy milk (regular milk will also work)
1/2 cup water
2 tsp Stevia
Handful chopped or sliced almonds
Handful of fresh blueberries

In a large saucepan, stir together the quinoa, milk, and water. Bring to a boil over medium-high heat, cover and turn heat down to low. Simmer for 15 minutes, stirring occasionally, until quinoa softens and absorbs all of the water. Mix in the Stevia.

Transfer to a bowl, splash with milk, and sprinkle on a handful of almonds and blueberries. Serve hot.

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