Have you ever checked the nutrition label of your breakfast cereal? You might be surprised to learn that your favourite, high-fibre, “healthy” cereal is jam-packed with sugar and sodium. Children’s boxed cereals are even worse and I’ve listed 10 brands you might want to avoid on my website.
Breakfast cereals were initially developed for convenience, but most are nothing more than “highly-processed, sweetened grains sprinkled with synthetic vitamins”, says osteopathic physician and holistic health expert, Dr. Mercola. I agree and so am posting a delicious homemade cereal that you and your kids will love.
If you’re a regular reader of my recipes, you’ll know that I’m crazy for quinoa. It’s a versatile, gluten-free grain. Actually, it’s technically a seed and what makes it really special is the fact it’s a complete source of protein – meaning, it contains all essential amino acids. If you’ve read That’s Fit.ca contributor, Dr. Natasha Turner’s book, The Hormone Diet, then you know eating protein for breakfastis absolutely essential for blood sugar and hormonal balance, which equates to weight loss and keeping your energy stable all day long. Quinoa can be the base for any breakfast cereal.
I posted a recipe for hot apple cinnamon quinoa last winter, which is comforting and ideal for a cold morning. But as the weather warms up, you may not want crave a hot breakfast. Instead, make up a double batch of quinoa for dinner and then save the leftovers in a glass container for an easy breakfast the next morning.
I added two foods to the recipe to make it even more nutritious and delicious:
- Are an excellent source of manganese, magnesium, tryptophan, phosphorus and zinc.
- Animal studies, show that pumpkin seeds compare favourably with the use of anti-inflammatory drugs in reducing inflammatory symptoms associated with arthritis.
- They contain phytosterols, which are compounds found in plants that have a chemical structure very similar to cholesterol and studies prove help lower cholesterol.
- They contain good fat and are highly valued for theiromega 3 fatty acid content. Chia seeds are one of the greatest plant sources of a fatty acid called alpha-linoleic acid (ALA).
- Unlike flaxseeds, chia seeds do not need to be ground before being eaten
- They are a great source of calcium, magnesium, manganese, iron and phosphorous
- Prepare quinoa the night before to save time in the morning.1 cup quinoa
2 cups water
Bring water and quinoa to a boil, reduce heat to minimum on stove top and simmer for 12-15 minutes. That’s it!
Let it cool and store overnight in a glass container in your fridge.
Here’s where you can get creative and can add anything you want to your quinoa cereal. I suggest:
3/4-1 cup of cooked quinoa
1 tbsp chia seeds
2 heaping spoonfuls of pumpkin seeds
Handful of fresh or frozen strawberries (or any berry)
1 tsp cinnamon
1 small dollop of maple syrup (optional)
Almond milk, as much or little as you like
Joy McCarthy, Registered Holistic Nutritionist and Health Coach of Joyous Health, loves to inspire others to eat well, live well and be happy.
Joy has clients from all over the world and consults via phone and Skype. Contact Joy today and take the first step to achieving joyous health. REASONS TO HIRE A HOLISTIC NUTRITIONIST.