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Making a gluten-free breakfast

In my last column, we talked about how many people are trying to go gluten-free in their daily diets as a way to avoid potential allergies. This week, we examine how to start out your day with a gluten-free breakfast.

Going gluten-free may leave you scrambling to replace some of your daily meals. The following recipe uses quinoa - sometimes referred to as a "super-grain." Quinoa is actually a seed related to beets, chard and spinach plants. It contains all eight essential amino acids and has the protein profile similar to that of milk. It has more calcium, iron and magnesium than whole wheat.

This recipe is inspired by a breakfast couscous I used to always order at one of my favorite caf s in Arizona. It is easy to make and super healthy.

Breakfast Quinoa

1 cup cooked quinoa

1 scant handful of dried fruit (I like to use apricots)

1 scant handful of slivered almonds

(* use your personal preference for fruit to nut ratio)

Mix all the ingredients together and serve hot. I like to top mine off with non-dairy milk. This recipe can also be used as a side dish to other savory meals as well. Enjoy!

Corinna Maggy is a National Academy of Sports Medicine certified personal trainer and corrective exercise specialist offering private personal training, classes, and weight management programs. She can be reached at 605-3549 or corinnamaggy@yahoo.com.

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