Blueberries & Coconut Quinoa (Gluten, Dairy, Sugar Free!)

I think we all know by now that I am a breakfast junkie. I love breakfast, it is by far my favorite meal of the day. I depend on a good breakfast each morning because it is the one meal I know can and will lay the ground work for my mood, energy, and cravings for the entire rest of the day. Not only that, it actually impacts my sleep later that night, if I blow off breakfast or eat too much sugar.

Something that has come up a lot lately with many of my clients, and even myself, is that breakfast can be hard to do when you have erratic hormones, allergies, or food intolerances. Eggs, Dairy, Sugar, Gluten all are pretty big staples in our breakfast foods now a days. So when you can’t have one of these items, you sort of just find yourself throwing in the towel and eating crap or nothing but a cup of coffee.

I have been in these shoes. I went from enjoying eggs and toast almost every single morning to having to give both of these foods up to start healing my body.

This left me totally confused!

What am I supposed to eat now? Especially if the goal is to heal and be healthy?


I decided to start to get creative in the kitchen and try some new recipes out.


This morning I made a Blueberry- Quinoa ‘porridge’ of sorts and I have to say I was pleasantly surprised.


Here is what I did

1 cup uncooked quinoa

3 cups coconut milk (almond milk works too)

1 dash of vanilla extract

1 tsp cinnamon

2 TBS almond or sun butter

shredded coconut

1/2 cup blueberries

Bring quinoa, coconut milk, and vanilla to a boil. Reduce heat and cook for 15 minutes on low heat

then stir in cinnamon and almond butter. You could add a dash of stevia too.

if you want it to be more creamy, add a bit more water while stirring.




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