0 comments / Posted by Christine Bullock

A warm, comforting breakfast doesn’t have to be all steak-and-eggs. High fat foods clog pores and can wear down your skin to look puffy and dull. Try this breakfast pudding recipe for a filling meal that will keep your body fueled for the entire morning while helping your skin look brighter and younger.

Although we prepare quinoa like a grain, it is actually the seed of a plant relative to spinach and chard. This is why the superfood packs so many nutritious benefits (and this makes it gluten-free so it won’t be difficult for your body to digest).

Quinoa contains high levels of riboflavin. Have you heard of it? It is crucial in providing elasticity to the skin for optimum softness and resiliency. It also helps tone the skin and prevents wrinkles and fine lines. Eating quinoa seeds provides the body with ample collagen to reduce the appearance of wrinkles and other symptoms of aging. If you suffer from pigmentation issues, the vitamins in quinoa can help decrease clustering of melanin granules to reduce brown spots and pigmentation.

Quinoa also contains lysine, a key building block in the production of elastin and collagen. Lysine helps damaged tissue heal quickly, making it very important for people who are recovering from any surgery or injury. It also helps to create scar tissue and ligaments for quick recovery.

Quinoa Breakfast Pudding

1 cup dry quinoa
1 ¼ cup full-fat coconut or almond milk
1 cup water
1 vanilla bean, split lengthwise, seeds scraped out
pinch of sea salt
1 scoop of protein powder
2 tablespoons pure maple syrup
2 cups berries (optional)

1. Transfer the quinoa to a sieve and run it under cold water to rinse it off. Drain the quinoa well.
2. Transfer the quinoa to a medium-size pot. Ad 1 cup of the coconut milk, along with 1 cup of water. Add the vanilla bean, sea salt, and maple syrup and give it all a stir.
3. Bring the mixture to a boil, and reduce the heat to a simmer. Place the lid of the pot on, slightly ajar, so that some steam can escape. Simmer the quinoa until all of the liquid is absorbed and the quinoa is tender - about 15 or 20 minutes.
4. Stir in the remaining ¼ cup of coconut milk.
5. Remove the pot from the stove-top and let cool for 5-10 minutes. Ad 1 scoop of protein powder.
6. Divide the pudding into four serving bowls. Top with fresh berries, if desired. Serve. Leftover pudding will keep for a night or two in the fridge and can easily be reheated.


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