Tropical Breakfast Quinoa

Tropical Breakfast Quinoa | savvyeat.com

This elimination diet is getting to be difficult. I just want a big bowl of popcorn. Or a latte.  Or some ramen from the Korean place across town.  Oh!  And cheese + crackers + pepper jelly. But really, the popcorn. I would really like some popcorn. Air-popped, with just a tiny bit of salt.

Luckily, tomorrow is “Whey Day,” aka, test my reactions to whey by eating 5-6 servings of milk, ice cream, butter and sour cream. I don’t know if I’ve ever been so excited for a bowl of ice cream in 20 degree weather. At least the latte makes sense for this time of year.  And I’m going to make this cauliflower and parsnip soup, which includes sour cream, for dinner.

In the meantime, I’m distracting myself from what I can’t eat by getting creative with the things that I can. Sometimes, I just sub something in for my usual ingredients – eating my eggs and smashed avocado on top of brown rice instead of whole wheat bread in the mornings, for instance. Other times, I’m completely mixing up my flavors to add some variety and excitement.

Like with this breakfast quinoa bowl. After 8 days of the same, I was getting a little bored with my chocolate hazelnut butter + pistachio + peaches combination. So I decided to bring a little taste of the tropics into my kitchen with some ginger, coconut and pineapple.  And because I can’t make a breakfast that doesn’t include a fruit or vegetable, I threw in some strawberries as well.  It is like summer in a bowl!

 

Tropical Breakfast Quinoa | savvyeat.com

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Coconut Walnut Granola

Coconut-Walnut-Granola

Originally, I was going to tell you the story of my early morning gym trips.  How I get up, get dressed, drink some water and eat a little something.  How I haven’t found the right little something to snack on pre-gym, something that’s quick to prepare and eat.  Something that is simultaneously filling enough to fuel my workout, but light enough that I don’t feel weighed down. I was going to tell you that this led me to make these granola bars, filled with nuts and oats and coconut and dried cherries.

But then I was running low on both honey and brown rice syrup, so I used maple syrup instead.  This was the downfall of the granola bars.  Instead of sticking together in bar form, it crumbled apart into little chunks of granola.

The thing is, I should have known better.  Maple syrup has a much higher water content (about 33%) than honey (less than 20%) or brown rice syrup. Of course it isn’t going to be as sticky and won’t hold oats and nuts together as well as the other sweeteners.  But I forged ahead anyways.  Oh well, at least we have some delicious granola now.

But next time, I’ll experiment with using half maple syrup and half honey or brown rice syrup.  Or I’ll skip the maple syrup altogether and stick with one of the other two.

Coconut-Walnut-Granola2

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