1/2 cup cooked quinoa
1 tsp. unrefined coconut oil plus 3 tbsp water
1/2 cup lightly steamed or boiled chopped collards (don’t cook too long)
1 tbsp hemp nuts
1 tbsp ground flaxseed
1 tbsp cinnamon
Cook the quinoa until fluffy; set aside. Heat 1 teaspoon of coconut oil in pot along with 3 tablespoons of water and lightly steam/sauté chopped collards. Place quinoa in a bowl and top with the collards; then sprinkle in the hemp nuts, flaxseed, and cinnamon. Mix, eat and enjoy.
11.5 fat (remember, though–it’s the good fats)
43 mg sodium
34 carbs (the good carbs–don’t freak out)
11 g protein (yippee)
13 g fiber (yippee)
.5 g sugar (yippee)
The coconut oil and flaxseed fats are healthy fats, which will help your body to assimilate the nutrients to all the right places and help with weight loss. It will also cause satisfaction and will ward off your hunger until your next meal. Cinnamon helps to regulate your blood sugar, helps reduce cholesterol, and helps reduce arthritic pain. Wow–that’s good, right? Hemp seeds/nuts contain 20 amino acids and all nine of the essential ones our bodies can’t make on their own. Hemp protein is more easily digested by the body and has the perfect omega-6 to omega-3 fatty acid ratio. Flaxseed is high in omega-3’s, ALA, and has lignins that can help with intestinal functioning and female hormones.
If you find this dish not sweet enough for you, you can sip on some peach or other tropical, naturally sweet tasting hot tea. I actually had 6 oz of strawberry coconut kefir. That did the trick for me, and it was a good combination for breakfast.
I am excited to be sharing this new breakfast recipe with my new ladies’ weight-loss group. We’re regular gals (really, super-stars in reality) who just want to stay healthy and look great. I will share more about “A Regular Gal” soon.