Food Friday – Coconut Quinoa

Happy Easter!

With the holiday’s coming, it can sometimes induce stress, anxiety or a ‘oh well’ attitude around food. Do you find that you tend to feel this way? We know that the holiday isn’t so much about food but about spending time with family and yet we put a lot of emphasis and stress on food causing all sorts of mental blocks for those of us who are emotional eaters.

So, this weekend, make a plan for yourself and stay on track! Here’s one of our favorite easy go-to’s. Serve it for breakfast, lunch or as a snack. You might consider making a big ol’ batch and bringing it with you to your upcoming even, this way you know there will be one thing you can eat and you can feel like you’re contributing as well!

recipe for healthy Coconut Quinoa
Coconut Quinoa
  • 2 cups quinoa
  • 1 cup of shredded coconut
  • 4 cups water
  • 1/2 TBSP cinnamon
  • 1 cup fresh blueberries (optional)
  • stevia or xylitol to taste preference

Soak quinoa in water for 20 minutes. Rinse and strain (this will help with removing the bitterness that can plague quinoa).

Cook with a 1:2 ratio of quinoa to water. For example, 2 cups quinoa, 4 cups water.
Bring water to a boil.
After water is boiling add a pinch of Pink Himalayan Sea Salt, and quinoa. Cover and turn off heat. Quinoa is done with water has absorbed and can be fluffed with a fork.
Add shredded coconut, cinnamon and stevia/xylitol to taste.

Top with blueberries

quinoa is a great substitute for a higher protein breakfast. For more added protein add in a scoop of your favorite clean protein powder (avoid whey, whenever possible!)

 

Emmie Anne Love

Coach Emmie is a Certified Eating Psychology Coach specializing in personal and group coaching services for women who want to lose weight and maintain a healthy weight.

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