A Better Breakfast
- Eliminate all cereal from our morning routine and eat oats, quinoa or homemade granola.
- Start making batches of homemade breads every weekend to freeze and use throughout the month for sandwiches, bread crumbs, croutons, etc.
- Make a few cracker recipes I’ve been dying to try, and then develop my own recipes.
- Make fresh ricotta and ricotta salata each week.
- Continue to make my own butter from local cream.
- Make a batch of chicken stock each week.
- Purchase as much organic produce as I can afford, being mindful of the big 10.
I’m going to start with the easiest, eliminating cereal from our diets, and encourage you to do the same along with me!
We’ve got a box of plain Cherios and a box of plain Shredded Wheat in the cabinet as I write – both unappetizing to me, without mounds of sugar, so no love-loss there. And thankfully, daughter finished off the box of Kix last week (with guaranteed less-mommy-guilt in every box — until you research corn products, that is).
Maple Quinoa with Nuts and Figs
1 tablespoon Olive oil
1 cup Organic quinoa
2 cups Filtered water
Pinch of salt
1 cup Chopped pecans
1/2 cup Chopped dried figs
1/2 cup Grade B maple syrup
Rinse quinoa according to package directions. Add olive oil to a sauce pan and heat on medium. Add quinoa, stir to coat in oil, and lightly toast, stirring frequently to prevent burning. Add water and bring to a boil. Reduce to a simmer and allow to cook for 15 minutes, or until the grains are translucent and the germ (the little white ring) has separated from the grain. Cover and set aside.
Top the quinoa with nuts, dried figs, and drizzle with maple syrup.
Notes:
Any nut, seed, dried or fresh fruit can be used as a topping. Honey can also be substituted for maple syrup.
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>This is great! I love your resolutions! We do most of this in our house too – but are not perfect! Love this quinoa breakfast! YUM
>You are so inspiring to me. I love the new food ideas that you have. I get stuck in ruts trying to figure out what to eat and you are helping me a great deal. Thanks a million Dawn.
>Thanks Sherry!! We food allergy peeps have to stick together :-) I'm so glad I'm able to inspire new ideas for you — I get stuck in a rut sometimes, too.
>My son has a severe nut/tree nut allergy, so I am right there with you. Have you checked out the book Nourishing Traditions? It's pretty hardcore in terms of clean diets, but I am slowly incorporating more and more of the steps in our diet.
>Hi Jules,
Thanks for the book tip – I'll def. look for that online :-)
We're doing the same – baby steps throughout the year. It's not easy, but gets better and better as time goes on. Even my 9 year old daughter has embraced it.
As soon as the freeze warnings in Orlando are over, we'll start planting a serious garden and see what it brings us :-)
>I'm committing to a garden this year, too. We eat very little processed foods around here but, like your family, we are all about the crackers. Humph. That will be a touch one to break. It's silly, really, because if I made the time to make crackers and bread my son's food variety would shoot through the roof! There are limited options for breads and crackers that aren't made in a facility that handles nuts–and doesn't use high fructose corn syrup, refined grains, etc. :)
>So true, Jules!! What part of the country are you in? We should update each other on our garden progress.
>I'm in So-Cal, Inland Empire–we are famous for our citrus, like Florida. We don't have the humidity or rain that you do, unfortunately. :)