Gluten-free recipes have been in the media a lot recently. Lisa Corrado, a nutritionist living here in New Canaan, has responded with healthy and delicious recipes to address this dietary concern. “We are seeing more clients who are sensitive to gluten and this breakfast alternative helps them start their day off right.” Lisa is the author of A Moment in a Busy Life blog Busy Life blog and owner of Lisa Corrado Nutrition.
Try this in place of oatmeal. Quinoa (say keen-wa) is a wheat-free grain that’s high in protein. The energy boost you’ll get from this breakfast will power you through your day.
Makes 1 serving, easily multiplied
1 cup cooked quinoa
½ cup unsweetened almond milk
¼ cup raisins
¼ cup dried cranberries
¼ cup chopped walnuts
¼ cup pumpkin seeds
1 tablespoon maple syrup
Combine cooked quinoa and almond milk in a small saucepan. Cook over medium heat, stirring frequently, until the quinoa has absorbed some of the milk and you’ve reached a porridge-like consistency. Stir in raisins, cranberries, walnuts and pumpkin seeds.
Spoon into a bowl, drizzle with maple syrup and savor every last bite.
Here is her handy downloadable recipe for shopping! [http://lisacorradonutrition.com/recipes/wp-content/uploads/2012/11/Quinoa-Porridge.pdf]