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AboutAuthor of the blog, Liz Lemon Nights, Lys Riley is a self taught cook who is absolutely in love with food. She believes that we all have the means to make delicious, uncomplicated plant-based meals at home, if only with a little guidance and maybe a good sense of humor. Lys lives in Boston, and is a self-admitted red pepper flake and caramelized onion addict. She loves leggings, sleeping in on rainy days and yoga.
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Recent Posts» Vegetable and Pearl Barley Soup
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Archive» April 2012
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» December 2011
» November 2011
I am not Bethenny Frankel.
I don't even watch The Real Housewives of Whatever. (My mother on the other hand loves that series.)
Some may even say she's a better example of a human being than me.
Like, she's a hardcore yogi.
Her arms are way more jacked than mine.
She's either one of the best business women of 2011 or her agent/manager is Yoda.
What I owe in interest every 10 days for my student loans is probably what she makes per hour. Correction, minute.
She owns an obedient, little dog while I have two cats that love to overeat and have tried to ruin Christmas by knocking over the tree.
Ok, I don't know if she recycles or not, and quite honestly, even I don't recycle sometimes.
I'm a terrible person, I know.
However, I hope that this quick and easy breakfast will convince you to forgive me for my non-Bethenny arms, drowning in student loan interest and occasional recycling ways.
This warm bowl of quinoa is creamy from the soy milk, has a hint of sweetness from the maple syrup and chock full of different textures with bright, sweet-tart cranberries, slightly plumped golden raisins and crunchy slivered almonds. Quinoa is also a complete protein, so put down your cold, chalky protein powder shake and treat yourself to a warm breakfast that almost tastes indulgent.
Seriously. You deserve more than that shake (despite what Sue Sylvester tells you).
*Roo was extremely dubious when I placed this in front of him from breakfast, not knowing how to deal with a non-savory quinoa dish (he suddenly forgot that he's eaten it in a cake before). Just try it. I promise you it won't taste like a quinoa patty with maple syrup on top of it. Pinky swear.
Adapted from Bethenny Frankel.
Makes One Serving (recipe can be easily doubled, tripled, etc.)
Half cup of cooked quinoa
3 tablespoons of soy milk (or any other non-dairy milk)
1 tablespoon of maple syrup (you can also use agave nectar)
Half tablespoon of dried cranberries (or whatever you prefer as a yummy dried fruit)
Half tablespoon of golden raisins
1 tablespoon of slivered almonds (or whatever nut you prefer)
A clean spoon (or whatever you plan on eating the quinoa with, to mix the ingredients)
Microwave (or if you don't own one, a small pot)
Add the cooked quinoa, soy milk (or other non-dairy milk), maple syrup, golden raisins, dried cranberries (or whatever you prefer for dried fruit) and slivered almonds to a bowl. Mix together with a spoon (or whatever eating utensil you have on hand) and throw in the microwave to heat through for a minute or two (depending on how strong your microwave is). If you don't own a microwave, dump the ingredients after mixing into a small pot and place on you burner on medium low heat. Cook till heated through, stirring occasionally. Serve warm.
To catch up on more recipes, please visit Liz Lemon Nights
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