Breakfast Quinoa Bowls with Vanilla and Cinnamon

Quinoa is not just for dinner - try it for breakfast with these hearty, nutritious breakfast quinoa bowls, swirled with vanilla, cinnamon, and creamy milk.

It’s the last day of January! How the heck did this month go by so quickly?! Especially when it’s the worst month of the year, in my opinion! Christmas is over, it’s still dark, cold, and rainy, and there’s no holidays or days off to look forward to. At least by February, we’ve got a little more light in the day and we can start looking forward to March and Spring, glorious Spring!

Good riddance, January! 😉

But because we’re still in the depths of Winter, I’m still on the cozy breakfast train. And because most of us are tired of eating oatmeal for the past few months – let’s switch it up!

Today let’s eat QUINOA for breakfast!

Are you keen on quinoa? Because I sure am. 😉

Quinoa is most often eaten as a side on your dinner plate, or as part of a hearty salad. But hear me out – quinoa also makes a delicious and very nutritious breakfast bowl.

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Cloud Eggs

Cloud Eggs are a fun new way to eat eggs for breakfast: you get light, fluffy whites with a perfectly runny yolk. The absolute best of both worlds.

Clouds for breakfast! Fluffy, beautiful clouds!

Cloud Eggs are a fun new way to eat eggs for breakfast: you get light, fluffy whites with a perfectly runny yolk. The absolute best of both worlds.

The recipe to make Cloud Eggs is simple (it’s not even really a recipe!):

Separate your eggs into bowls: all the whites into one bowl, and the yolks each into their own small bowls. Beat the egg whites until stiff peaks form. This is going to give the whites a beautifully fluffy, meringue-like consistency.

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Cinnamon Buckwheat Breakfast Bowls

Buckwheat has a chewier and heartier texture than oatmeal and makes a cozy, warm breakfast bowl.

Happy new year, friends!

I’m not big on new year’s resolutions, but I do believe in balance. The holidays are all about indulgence and celebrating and that means lots of sweets and alcohol 😉

To balance it out, I like to lean a little healthier in January. After eating my fill of cookies and desserts in December, I’ve decided to embark upon a sugar-free January.

To me, sugar-free means no added, artificial sugars – which means I’ll be reading food labels a little more closely – because, hello salad dressing, yogurt, and boxed soup! Sugar hides in a LOT of packaged foods. I will still eat fruit, and a little honey and maple syrup, as they are natural sugars.

For the month of January, I’ll be featuring only healthy, sugar-free breakfast recipes. To kick it off, we’re talking about buckwheat!

The funniest thing about buckwheat is that it’s not wheat. It’s not even a grain! Someone sure messed up when they named it 😉

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Spiced Pear Crumble Cake

Spiced Pear Crumble Cake is packed with juicy pear, warm cinnamon, and generously sprinkled with a crumbly brown sugar oat topping.

Only 4 sleeps until Christmas!

We’ve had our first light dusting of snow here, and everything looks so festive and lovely! There’s a bit more snow in the forecast and I have my fingers crossed tightly so we might have a white Christmas!

I’ve finished work for the year and now can really focus on soaking up the holidays, spend time with family, and read a few books. There’s really nothing better than lazy days spent relaxing by the Christmas tree, listening to my favourite Dean Martin carols.

If you’re still in need of a sweet addition to your Christmas brunch menu – or to your holiday dessert table – this Spiced Pear Crumble Cake would be welcome!

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Crustless Mushroom Quiche

Layers of mushrooms, eggs, and cheese ensure this crustless quiche is fluffy, creamy, savory goodness! Makes an excellent holiday brunch for your guests.

The countdown to Christmas is on!

Most of my shopping is done, and about half of the presents are wrapped, but I have yet to write any holiday cards. Must do that this weekend! (Does anyone still send out holiday cards anymore? Is it so old fashioned that I love mail?)

Planning Christmas morning brunch is a task that often gets forgotten in the chaos of present wrapping and tree trimming – so let’s get thinking about it!

The question in my house is always: sweet or savory? One year I did cinnamon rolls, another year I did overnight french toast, so this year we’re going savory! And this Crustless Mushroom Quiche is a top contender.

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