Toasted Quinoa Cereal & Berries

Quinoa Cereal & Berries

1 Cup Quinoa, rinsed and drained
1 tbsp agave nectar
1 tbsp coconut oil

Preheat oven to 375°F. Prepare baking sheet with a thin coating of coconut oil. In a bowl, mix quinoa and agave. Spread in a thin layer on baking sheet and bake for 15 minutes, stirring once. Allow t cool. Store in an airtight container for up to 2 weeks.

Try topped with a tish of coconut milk and raspberries!

This is a great toasted cereal, yogurt topper, granola boost, etc. 

In case you haven't heard, Quinoa is an amazing source of complete protein, is high in magnesium, and is super easy to prepare. It's a great start to the day toasted like this - or cooked according to package directions. Add a bit of coconut milk and raisins for a healthy energy dense breakfast!

Veggie Tostada

I have been having a blast getting into my kitchen and concocting creations for my family and clients. I'm not sure if it's Cinco De Mayo or spring, but I've been really craving Mexican food. A native Coloradan, I find I crave Mexican food frequently. I love the smell of roasting green chili that seems to hovor over our community in the fall and always look forward to getting a bushel or two out of my own garden to roast and use all winter.

There are many ways to include Mexican flavors in your cooking, even a few that don't add spice!

• add fresh Cilantro
• season with Cumin or Chili Powder
• add roasted green chilies to a soup or stew
• top a baked potato with roasted green chilies and cumin

Here is a fun and easy recipe for your family to enjoy straight from my latest meal plan matrix! 

Veggie Tostada

1 package baked tostada shells

1 can organic refried beans with green chilies and cilantro1 organic tomato 
½ lb assorted olives, pits removed, thinly sliced 
2 cups washed organic super greens salad mix 
2 green onions, sliced into small coins 
1 jalapeno, sliced into coins 
1 ripe avocado 
Your favorite salsa

Over medium heat, heat beans through until quite warm, stirring frequently. If they start to dry out, you might add 1 tsp coconut oil. Remove from heat. Allow everyone to dress their own tostada by setting out the cut options on the table. Spread beans in a thin layer on each tostada shell and top with desired ingredients. 


As you learn to experiment with Mexican flavors and foods, you'll learn which are more spicy and which are mild and more diverse. I'd love to hear about your own experiences with these flavorful foods! 


In Vibrant Health and Happiness,
Tammi Hoerner, CHHC, AADP, MH
Founder and Director,
New Beginnings Health & Wellness
dba
The Nourished Life
Back2Basic Nutrition