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Quinoa Breakfast Bowl

1 1/2 cups cooked quinoa

1 cup blueberries/peaches/cherries

1 banana, sliced

1/4 cup sliced almonds

1-2 tbsp real maple syrup/agave

1 tsp cinnamon

1/4 cup of coconut/almond milk

Mix warm quinoa with maple syrup and cinnamon

Add fruit and almonds

Serve into bowls (makes 2 servings)

Pour favorite milk on top

Kale Salad + Honey Vinaigrette

3 tbsp white wine vinegar

2 tbsp finely minced shallot

1 tbsp honey

1 tbsp extra-virgin olive oil

1 tsp salt

black pepper to taste

4 cups of curly kale, stems removed, shredded

1. Whisk vinegar with shallots, honey, olive oil, salt, and pepper

2. Massage kale and vinaigrette until evenly coated

3. Place marinated kale in a glass container and refrigerate overnight

4. Serve the next day with additional toppings such as avocado slices, pomegranate seeds, pine nuts or beets

hannahtice