1 cup quinoa (one serving use1/2 cup of cooked quinoa)
1/4 cup unsweetened coconut milk or almond milk
1/2 tsp honey or maple syrup
1/2 tsp coconut oil
1/4 tsp chia seeds
1/4 tsp ground cinnamon
1 tsp toasted pumpkin seeds
1 1/2 tbsp blueberries
1/4 banana sliced
Pinch of Himalayan sea salt


1. Toast quinoa in small pot over high heat on stove top until lightly browned and aromatic.

2. Add 2 cups of water lit well then reduce heat and simmer for 10 to 15 minutes late to quinoa is soft.

3. Add 1/2 cup of cooked quinoa in bowl add coconut milk or almond milk, bananas, blueberries, ground cinnamon, chia seeds, coconut coconut oil, honey and a pinch of Himalayan sea salt. Serve and Enjoy! 


1. Place eggs in large pan, enough to hold the eggs in a single layer. 

2. Add cold water to cover eggs by 1 inch. 

3. Cook over high heat and bring to a rapid boil. 

4. Remove from burner, cover pan for 12 minutes.
5. Drain water and serve warm or cool the eggs by placing them under cold running water for a few minutes.

Love it , Share it!