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Protein Quinoa Bowl and Chia Seed Cereal

I’ve been regularly eating a couple breakfast meals that now rank amongst my favorites since starting to eat a bit healthier.  These are the Protein Quinoa Bowl and Chia Seed Cereal.  They’re both Julie Morris recipes, albeit with perhaps a few small modifications here and there.  She rightly calls the Protein Quinoa Bowl the ugly-duckling of breakfast bowls.  That, however, must make the Chia Seed Cereal the fugly-duckling of breakfast bowls.  The unappetizing green color is mostly caused by the Hemp Protein Powder found in both cereals.

Surprisingly enough, they are both delicious and very satisfying.  I like them both a bit before, or after, a good workout, because they are easy to digest and leave you with a light feeling, even though they provide energy for hours.  No doubt, you have probably heard the Chia Seed Cereal mentioned before if you have read some of my other blog posts.  I often take it with me on my trips for an early morning energy source, before a good hike or ride.

First, let’s start with the Protein Quinoa Bowl.  This is a hot meal and best during the cooler months.  Like I said above, it doesn’t look super appetizing.  But, don’t let looks fool you!  If you like the taste of almond butter and maple syrup, topped with a little banana and cinnamon flavor,well you’re probably going to like this hot cereal.  Let’s start with the ingredients.

  • 1 cup Hemp (or Almond) Milk
  • ⅓ cup Quinoa Flakes
  • 1 heaping tablespoon Almond Butter
  • 2 tablespoons Hemp Protein Powder
  • 1 tablespoon Maca Powder
  • 2 teaspoons to 1 tablespoon of Maple Syrup
  • 1 Banana
  • Cinnamon Powder

Bring the Hemp Milk to a boil in a medium saucepan.  Then, stir in the Quinoa Flakes and turn off the heat and let sit for about three minutes, allowing the Quinoa to cook through.

Next, add in the remaining ingredients and stir until smooth.  Dish into your favorite bowl and add sliced banana and Cinnamon Powder to your liking.

Next, prepare to be amazed how yummy this ugly-duckling of breakfast bowls can taste.  Don’t forget to go for a work-out and feel the endurance!

I should also note that Maca can also provide a bit of energy.  At the same time, it’s also a powerful adaptogen, making for a “calming” energy while regulating stress, if that makes any sense.  Incan warriors used to eat Maca before going into battle to increase both strength and stamina during long battles.  However, given it’s libido enhancing effects, the women of the tribes demanded the men not be allowed to eat it during times of peace, so they could have some piece and quiet.

Protein Quinoa Bowl

Next up – Chia Seed Cereal.  This is best cold, or even at room temperature, which I actually prefer.  Also, if you need more fiber in your diet this is the cereal for you.  The 3 tablespoons of Chia Seed Cereal contains 15 grams of fiber alone!  Hemp Protein is a fairly rich fiber source, too.  So, it may be best to start out with 2 tablespoons of Chia Seeds and see how you handle it.  Either way, you probably don’t need a whole lot of fiber for the rest of the day.  As mentioned, I find the Chia Seed Cereal very easy to digest, despite the fact that other high-fiber meals may be a bit more of a challenge.

In addition, since the Chia Seed absorbs the Hemp Milk and becomes “gelatinous”, it’s also helps detoxify your system.  I’ve also read that Chia Seeds can help with extended hydration during exercise, due to this moisture absorbing property.  To be honest, I haven’t really noticed a difference here, myself.

Lets start out with the ingredient list again.

  • 1 cup Hemp (or Almond) Milk
  • 2 to 3 tablespoons of Chia Seed
  • 2 teaspoons to 1 tablespoon of Hemp Seed
  • 2 tablespoons Hemp Protein Powder
  • 1 scoop Amazing Grass Chocolate Infusion Greens Powder
  • 1 small handful Goji Berries
  • 1 small handful White Turkish Mulberries
  • 1 Banana
  • Cinnamon Powder

I also like to add dried dragon fruit when we have it around.

Start out by adding everything but the Hemp (or Almond) Milk into a large bowl.

All the Dry Ingredients For Chia Seed Cereal

Then, pour in the Hemp Milk and stir well.  Let this sit for about 15-20 mins.  It doesn’t hurt to occasionally stir during this period, but it’s not necessary, either.  When ready, give it a final stir and add some banana slices and Cinnamon Powder to your liking and enjoy.

Easy Peasy!

Once again, it doesn’t look very appetizing, but I personally think it’s pretty yummy.  I gotta admit though, when Rebecca first introduced me to this one, I was a bit frightened to try it.  I think it took a few times to acquire a taste for it, as well.  Who knew it would turn into a fairly regular meal!

Chia Seed Cereal

I’ll also sometimes have a small glass of “chocolate” milk with these breakfasts.  It’s as simple as adding one scoop of Amazing Grass Chocolate Infusion Greens Powder to an appropriate amount of Hemp (or Almond) Milk.  The powder is made from Cacao, which is an unprocessed, unsweetened and healthier form of “chocolate”.  In fact, it is one of the most anti-oxidant rich foods known.  If you need a little more protein you can throw in 1 tablespoon of Hemp Protein, but this does alter the taste quite a bit.

Here’s to starting the day off right!  😉

Morris, Julie; Superfood Kitchen, Navitas Naturals, 2011

Wolfe, David, Superfoods, North Atlantic Books, 2009

Dynamite Fudge

This is one of my favorite sweet-tooth superfood treats.  I don’t know if you ever watched the 70’s sitcom called Good Times, with Jimmie Walker and his infamous “Dyno-mite!!” line.  I guarantee when you taste a piece of this dynamite fudge you will have an uncontrollable urge to cry out “dynamite!” just like Jimmie Walker in the video below.  Yes, indeed … it’s that good!!


This fudge hosts several superfood powders, including the anti-oxidant powerhouses Maqui Berry and Cacao.  It also uses Lacuma powder, which is naturally sweet, without any sugar content.  The Mesquite powder also adds an interesting flavor I can’t really describe, but fits the name.

This is another one those delicious Julie Morris recipes, which can be found in her book, Superfood Kitchen.

The full list of ingredients goes like this:

  • 2 tablespoons Maqui Powder
  • 2 tablespoons Maca Powder
  • 1 tablespoons Mesquite Powder
  • 6 tablespoons Lacuma Powder
  • ½ Cacao Powder
  • ¼ cup Palm Sugar
  • 6 tablespoons Coconut Oil
  • ¼ cup Maple Syrup (or Agave Nectar)

The maple syrup and agave nectar both provide distinct flavors to the fudge.  I personally like the maple syrup better, but will sometimes make them with the agave nectar, just to mix it up now and then. Either way, the outcome is … dynamite!

Put all those ingredients in a food processor and mix until they’re combined well.  Check the consistency and try adding a little more coconut oil, if it seems too dry.  Once everything seems good, pour the mixture onto some plastic wrap and mold the fudge into a 1-inch high square/rectangular shape.  Fold it up and place in the refrigerator for about an hour, to let it solidify more.  Then, take it out and …

Enjoy!

With  ¼ cup Palm Sugar and ¼ Maple Syrup, you do want to eat these sparingly to keep it healthy.  Everything in moderation, right?

At least that’s what I told myself right before eating half the batch of fudge I made!

Vegan Tacos, Chia-Seed Gaucamole, Salsa, and Vegan Margaritas, Huh?!

Well, I’m currently down and out with the ankle again, so Rebecca and I took a weekend off from the Sierra.  We realized how long it’s been since we had fun cooking a meal together, so it started to sound pretty good the more we thought about it.  We decided on these Vegan tacos we had a little ways back.  What makes them Vegan, you ask?  Instead of beef, they have a “meat” made of lentils and walnuts.  Those Vegans are sneaky, I tell you.  We also made some Chia seed guacamole and a fresh, homemade salsa.  Now, I don’t know if Jose Cuervo is technically considered Vegan, but the rest of the ingredients in some yummy whole-citrus-fruit Margaritas we made would classify.

The salsa was pretty easy.  We had several types of fresh tomatoes: orange, yellow, and red heirlooms.  The only other ingredients were cilantro, red onions, black pepper and a bit of lime juice.   We just kind of put them together in whatever proportions looked tasty.

There really wasn’t much different about the guacamole than your standard kind, other than the Chia seeds, which add a little superfood kick.  Chia seeds are a great fiber/protein source and high in Omega 3s.  They’re also real easy to digest and are detoxifying, which is good since Jose Cuervo was hang’n with us that night.

The recipe comes from Julie Morris on Navitas Naturals.

First, put these in a small glass container and let the Chia seeds soak up the juice for 10-15 mins.  Julie says to put it all in a food processor, but we found just chopping up the tomato worked better for us.  Just make sure to get the tomato juice in the container too.

  • 2 Tbsp Chia Seeds
  • 1 Very Large Tomato
  • 2 Tbsp fresh lime juice

While you’re waiting for that, go ahead and get the rest of the ingredients out:

  • 1 Large Avocado
  • 1 tsp Garlic Powder
  • ¼ tsp Onion Powder
  • ¼ cup Red Onion (Julie calls for White, but we like the Red)
  • 2 Tbsp Cilantro
  • Pinch of Salt

Mash the avocado up with a fork in a bowl of the proper serving size and mix in the remaining ingredients.  Once the 10-15 minutes is up, add in as much of the tomato/chia mix as you want.  We always end up with some extra.

These tacos are a lot easier to make than I might have expected.  It’s really all about the “meat”, but that only has a few ingredients.  Rebecca got the recipe from Oh She Glows.

  • 1 cup dry lentils
  • 3 cups veggie broth
  • 1 ⅓ cup walnut halves, toasted
  • 1 cup bean medley (we used black beans and pinto beans)
  • Taco Seasoning

You just have to cook the lentils in the veggie broth for 30-40 minutes.  A little less broth than the recipe calls for might be good.  We just “toasted” the walnuts in a pan.  Once the lentils are done, combine everything in a food processor and lightly process with small pulses adding a teaspoon of taco seasoning at a time, until it tastes right.  Don’t over process, because a little texture makes it seem “meatier”.

Here’s what we used for the taco seasoning.

  • 4 parts chili powder
  • 2 parts cumin
  • 1 part paprika
  • 1 part oregano
  • 1 part onion powder
  • 1 part garlic powder
  • 1 part salt
  • ½ part black pepper

Then, it’s just a matter of some fresh lettuce, tomato, onions, avocado and some vegan, or as I like to call it, stinky cheese.

We experimented around and had a couple different kinds of Margaritas, but the one that turned out best went something like this.

  • 1 Whole Lemon
  • 1 Whole Cara Cara Orange
  • 1 Whole Lime
  • 2 oz Triple Sec
  • 4 oz Jose Cuervo Silver Tequila
  • Maybe 2 cups of Ice 

Just put the whole fruits (peeled, of course) in a blender with the triple sec, tequila and ice – blend till smooth and enjoy!

With these, I had fun trying out the color-accent feature on the Canon G15 (our new camera).  You basically pick a color in the scene and then tell the camera how much it should bleed out other colors.  Makes some neat looking photos.