Kid Kookin, Recipes + Home Cookin

Pumpkin Quinoa Porridge (Food Babe Recipe)

I remember 8 weeks after I had my daughter, I moved from Florida to Las Vegas and I was determined to get in “shape,” whatever that means. I was in a new place, not many friends, and all the time in the world to workout and eat right! So on my health kick I had found this recipe on Facebook. You may know her as ” The Food Babe” with her army and all. I immediately connected with her because I felt like a lot of what she was sharing was truth. Long story short after researching her a bit, I like a lot of the recipes she posts, but her lifestyle is just not realistic or possible for me.. lol. I wish I had as much commitment as some people do but I just love a good greasy burger at least monthly… BUT I do love to eat healthy too! So for me personally, its finding a good balance. My dad always “everything in moderation.” I truly believe this…I also would like to know how she cleans her house because her lists of “do not use” and “bad for you” pretty much sums everything I use or consume — and I consider myself a pretty health conscious person. Anyway, I digress. So I found this recipe that I thought was quite intriguing. It happened to be winter and the sound of a nice warm porridge won me over so I gave it a whirl. Trying new things is what life is about right? Well I was pleasantly surprised! Heres the recipe and I included the link to her website if you so choose to take a gander. It serves 2-4 people per the recipe on the site.

Food Babe Pumpkin Quinoa Porridge

Ingredients
1 cup dry quinoa rinsed and drained
1 and ½ cups almond milk, divided (nut allergy: use coconut milk)
½ cup pumpkin puree
1 teaspoon cinnamon
½ teaspoon ginger
⅛ teaspoon cloves
⅛ teaspoon sea salt
2 tablespoons ground flaxseeds
2-3 tablespoons raw honey or maple syrup, more as desired
¼ cup chopped walnuts
Optional:
2 tablespoons coconut flakes
Directions:
In a pot, add 1 cup of water and 1 cup of almond milk. Bring to a boil and add the quinoa, pumpkin puree, cinnamon, ginger, cloves and salt. Turn down the heat to a simmer and cook for 10-12 minutes or until the liquid has evaporated.
Once the liquid has evaporated, take off the heat and stir in the ground flaxseeds. To serve, place some of the porridge in a bowl and add about ¼ cup almond milk or desired amount. Top with the walnuts, honey or maple syrup and coconut flakes
Notes
-She would like you to obviously use all organic ingredients “if possible.” I say use whatever you want. You survived life so far…

-This is also a kid friendly recipe, I have since made for my 15 month old and we had major success- I just didn’t put any nuts or coconut flakes for her.

– I did make ahead on Sunday and it kept well the Monday and Tuesday that I reheated it to eat.

~Food is Love <3

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