quinoa flake banana porridge

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This has fast become my go to before work breakfast and it’s so simple to make. You can serve yours with any flavours you love but below is my recipe for a tasty Quinoa flake banana Porridge.

Quinoa flake banana porridgeΒ 

Ingredients

  • 1 cup quinoa flakes
  • 1 cup organic full cream milk (or your choice)
  • 1 cup warm water (note that you can remove all milk and just make 2 cups water however won’t feel as creamy)
  • 1 mashed banana
  • 1 teaspoon natural organic honey (don’t bother using manuka as it will be heated. Once heated manuka loses its goodness)
  • 1/2 teaspoon of nutmeg or cinnamon

Method

Place water and milk in small saucepan and bring to boil. While boiling add nutmeg or cinnamon (you could add vanilla too!).Β 

When boiled at cup of quinoa flakes and stir and lower the hit to low heat. Cover and leave, checking occasionally. It will take 5 minutes to be cooking or when the liquid is all gone, which is why check it at least once.

Stir in the mashed banana and honey.

Serve with berries and a splash of milk and you’re done!

Enjoy xx

when you break paleo, you eat potato

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Weekends….where the living is easy!  Especially when your dear husband makes you breakfast.

Nothing like breaking paleo to eat potatoes!   It’s allowed….every once in a while πŸ™‚

Love the american version of hash browns.  Quite the difference from our processed looking hash browns !  Nothing deep fried here!   An Australians take on American hash browns!  All served in one pan!

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AMERICAN BREAKFAST POTATOES
served with Jalapeno Kransky’s, good quality bacon and a fried egg.
Serves 2-3

  • 4 medium potatoes, chopped into cubes and parboiled
  • 1 red capsicum (bell pepper), chopped into cubes
  • 2 lengths of shallots
  • good quality olive oil, a couple of lugs – probably about 2 tablesspoons
  • 2 tablespoons good quality butter – danish or cultured
  • 1/2 teaspoon himalayan pink salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon hot cayenne pepper
  • 1 teaspoon (or double if you love it) smoke paprika
  • 10 drops Tabasco sauce

Using a fry pan (or cast iron pan) put your butter and olive oil.  (Using both means the butter doesn’t burn) 

In a small bowl combine the salt, pepper, cayenne and paprika.  Put aside.

Add your parboiled potatoes and fry until slightly crispy. (To get the potatoes crispy I tend to not play with them and leave them on one side the longest and then turn.  That way that one side will always be nice and crispy soaking up the initial butter/oil goodness) Add shallots and capsicums.  Keep cooking on the stove top.  Add more butter if needed if looks like sticks.  Add your paprika mix to the pan and add your Tabasco.  Stir gently.

Cook a little longer if you want nice and crispy but I find by now – its ready to go!  Enjoy!

Serve with some crispy bacon, fried egg and some kransky’s for the perfect breakfast fry up!