Skip to content

Archive for

Breakfast Quinoa.

Cinnamon-Vanilla Quinoa With Dates, Raisins & Pumpkin Seeds.

DSC_0811Until this, I had only made savory quinoa, but I had heard of quinoa recipes for breakfast similar to oatmeal, so I wanted to give it a try. This quinoa turned out really nice and was a great alternative to oatmeal. It would make a great treat at breakfast but could be eaten for any meal, really.  It was subtlety sweet with a little crunch from the pumpkin seeds. It also couldn’t be easier to cook. You can make one pot and then eat it all week with no fuss!

Makes about four cups of quinoa.


  • 1 cup dry quinoa
  • 1/4 cup unsalted pumpkin seeds
  • 1/4 cup raisins
  • 1/4 cup dried dates
  • 3 tbsp agave syrup (or honey if you prefer)
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract

Cook the quinoa as directed on the package. Once almost all of the liquid in the pot is gone, add in the vanilla, agave, cinnamon, dried fruit and pumpkin seeds. Cook for about 5-7 minutes on low heat, or until the quinoa has finished cooking. Top with a sprinkling of cinnamon.








Broccoli & Bacon Salad.

Broccoli & Bacon Salad with Apples, Raisins, Sunflower Seeds in a Honey Apple Cider Vinaigrette.


I made this salad for my friend’s baby brunch a couple of months ago. There are a lot of broccoli salad recipes out there that are super heavy and covered in mayo, so I wanted to make a lighter version that still had all the great flavors. This salad is sweet, savory, crunchy and very delish! The honey apple cider vinaigrette adds a subtle tang that brings it all together.

Serves ~5.


  • 4 cups broccoli florets, cut into bite sized pieces
  • 5 sliced center cut bacon, cooked and chopped
  • 1 Fiji apple, diced
  • 1/4 cup sunflower seeds
  • 1/4 cup raisins
  • 1/4 cup apple cider vinegar
  • 1 tbsp reduced fat mayonnaise
  • 2 tbsp olive oil
  • 2 tbsp honey
  • black pepper/sea salt to taste

Begin by cooking the broccoli. Heat a large pot of water and once boiling, add the broccoli and boil for 1 minute. Drain the broccoli and run it under cold water for 1-2 minutes so help stop the cooking. Once cooled, line a large bowl with paper towel and put the broccoli in the bowl, gently using the paper towel to remove any excess water.

In a mixing bowl, add the olive oil, apple cider vinegar, honey and mayonnaise and whisk well to combine. Season with salt and pepper to taste.

Put the broccoli in a serving bowl and add the bacon, apples, sunflower seeds and raisins. Pour the dressing over top and toss to combine.