Quinoa Breakfast Plate

I started doing intermittent fasting quite awhile ago. Not because I feel like it’s helping me lose weight, I just needed a way to stay within a reasonable calorie intake range. Once I start eating, it’s really difficult to stop. So I generally start eating about 11 to noon everyday, then stop about 7. It’s made all the difference as I’m trying to maintain my weight loss. So, when I start eating for the day, I’m generally ready to EAT. I’m hungry. This has been another thing I’m trying to learn. How to eat only when I’m hungry. Not because I’m bored, anxious, because there is good food available or because I’m emotional. This has been tricky to put into practice. Anyway, at 11 I’m not looking for something to snack on, I want a meal. It’s usually some type of brunch food I’m craving.

Today I threw together things I have in the fridge or sitting around that needed to be used, take one look at my avocado and you’ll know what I’m talking about. So, I used a base of quinoa, as I generally have several cups on hand. Topped it with red onions, toasted pepitas, scrambled eggs, avocados and a green cashew sauce. It was so good and hit the spot. Everything is pretty self explanatory, but I’ll tell you how I made the sauce.-

Soak 1/2 cup cashews in water for 2 hours, up to overnight. You want them very tender, so they blend easily. Drain them, reserving liquid. Chop one bunch of cilantro and juice one lemon. Combine ingredients in blender. You’ll need to add in some of the water you reserved from the cashews. Blend it all together until it’s the consistency you want. Next I added in salt, black pepper, crushed red pepper and a little garlic salt- all to taste. This will hold for several days in the refrigerator if you don’t use it all in one setting.

If you are looking for a hearty, and super healthy brunch- I’ve got you.

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