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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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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Sweet Potato Egg Nests

Shredded sweet potatoes and grated parmesan cheese form a hashbrown "nest" surrounding soft baked eggs - giving you all your breakfast favourites in one convenient portion.

I’m a big fan of muffin tin breakfasts. They are so portable and individually sized, and are perfect for large batches made in advance.

Shredded sweet potatoes and grated parmesan cheese form a hashbrown “nest” surrounding soft baked eggs – giving you two breakfast favourites in one convenient portion.

These cute little Sweet Potato Egg Nests get to join the other muffin tin breakfasts in the recipe index already:

See? That muffin tray is versatile for more than just muffins!

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Baked Peaches and Cream Oatmeal

Warm your kitchen with a cozy bowl of Baked Peaches and Cream Oatmeal, while the mornings are still cool and the markets are still stocked with peaches.

I’m hanging on by my fingernails to the last day of summer.

Tomorrow it’s officially Fall, you guys, OMG! Before this blog turns into all things cinnamon and apples and pumpkin, I’ve got one last end-of-summer recipe: Baked Peaches and Cream Oatmeal.

Baked Peaches and Cream Oatmeal is great for these last days of summer where the mornings are crisp but the afternoons turn warm and sunny.

Last night I woke up shivering under my covers, because the window in my bedroom was open all night and there was a very, very cooooool breeze blowing in. I rummaged under my bed for my long-forgotten slippers, awkwardly stuffed my feet into them, and swiftly closed the window.

No more leaving windows open all night, or even all day.

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Peach Ricotta Toast

Enjoy peach ricotta toast for breakfast at the height of peach season - juicy sweet peaches are paired with creamy ricotta and crunchy salted pistachios.
Oh, peaches.

Peaches are the one fruit that unequivocally spells summer. When eaten at their ripest they are so sweet, tender, and juicy – no other fruit compares! Peaches have such a short season, so let’s take advantage and eat ALL the peaches while we can!

Peaches grow a few hours inland from where I live – in the Okanagan region. It’s an area that gets hot dry summers and has perfect growing conditions for fruit (and wine! yum!)

I vacationed at a lake in the Okanagan two weeks ago, and peaches were the one thing I was set on bringing back home. (Besides cherries. And apricots. And blueberries. And tomatoes. Oh, and lots and lots of wine. 😉 )

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