I admit that I have a sweet tooth.
I love sugar!
I stay fit, but what most of you may not know is that I am also a borderline diabetic.
I haven’t cut sugar out of my diet completely, but unless it’s a special case, I don’t think extremes are good anyway. As my distance running has taught me, the race goes to the person who has endless patience and is willing to take a million tiny steps.
I have started my sugar battle by reducing it in my breakfast. What does that look like for me?
Rarely do I buy processed cereal. If I do, it’s usually Raisin Bran. I only have waffles and homemade syrup on the weekend (Dave and I ate them every day when we were going to college). I’ve cut the sugar out of my smoothies. It’s taken some experimenting to get a green smoothie my kids like, but I think I’ve figured it out. I drink blackberry vanilla tea (nothing added) instead of hot chocolate.
I also look for recipes that taste great and are filling.
Today I want to share one of those recipes. There are variations of quinoa cereal all over the internet, but I use the recipe found on How Sweet It Is. I had to adjust the liquid content (maybe because we are a high elevation?) and I also increased the cinnamon amount. Quinoa seems to need more flavor than oatmeal.
I think this cereal is delicious and hearty. It can also be used by anyone who is lactose or gluten intolerant. Enjoy!
1/2 cup quinoa cereal
1 can coconut milk (lite if possible)
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 teaspoon salt
1 banana, sliced
1/3 cup chopped pecans
Combine quinoa, 3/4 can coconut milk, vanilla, and cinnamon in a small saucepan. Bring to a boil then reduce to a simmer, and cook for 15 minutes. Stir frequently so the bottom doesn’t burn. Pour into bowls, add pecans and the sliced banana, and drizzle with remaining coconut milk.