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Breakfast for Champions

Posted on Aug 16, 2016 by Hilton Head Health








The Kashmiri Quinoa

Cashew-Coconut Butter

INGREDIENTS:The Kashmiri Quinoa

2 cups                                       Cashews, raw

¾ cup                                        Coconut oil, raw, virgin  

1 teaspoon                               Agave Nectar

 

STEPS:

  • Place all ingredients in a food processor.
  • Run until semi- smooth and liquid.
  • Use 1 Tablespoon as a garnish for crepes.

NUTRITION:

SERVINGS 44 SERVING SIZE 1 Tablespoon CALORIES 90 calories FAT 8 grams CARBOHYDRATES 3 grams PROTEIN 2 grams SODIUM 0 milligrams FIBER 0 grams

 

Indian Spiced Quinoa

INGREDIENTS:

1 Tablespoon                                       Coconut Oil

2 cups                                                  Quinoa

2 teaspoons                                         Garam Masala

½ teaspoon                                          Salt

3 cups                                                  Coconut Water

 

STEPS:

·         Heat pot with coconut oil.

·         Stir fry quinoa and garam masala for two minutes.

·         Add salt and coconut water.

·         Cover and simmer for 15-20 minutes.

  

NUTRITION:

SERVINGS 12; SERVING SIZE ¼ cup; CALORIES 130 calories FAT 3 grams FIBER 2 grams SODIUM 150 milligrams CARBOHYDRATE 22 grams PROTEIN 4 grams

 

 


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