5 dairy free recipes for breastfeeding mums.
1. Cinnamon toast breakfast quinoa
Epic breakfast quinoa recipe featuring toasted pecans, coconut oil, cinnamon and dried cherries or cranberries.
Ingredients
• Heaping 2 tablespoons chopped raw pecans
• 1 ½ teaspoons coconut oil
• ½ teaspoon ground cinnamon, plus more for sprinkling on top
• Tiny pinch of salt
• 1 cup pre-cooked quinoa* (either chilled or warm from cooking—both will work)
• 1 tablespoon maple syrup, more if desired
Toppings and optional accompaniments
• 1 tablespoon chopped dried cherries or dried cranberries
• Chia seeds or flax seeds (optional), for serving
Instructions
First, toast the pecans before adding the remaining ingredients. To do so, warm the pecans in a small saucepan (use a larger saucepan if you are making multiple servings) over medium heat, shimmying the pan often, until the pecans smell fragrant and toasty, about 4 to 6 minutes. Add the coconut oil, cinnamon and salt to the pot. While constantly stirring, cook until the cinnamon is fragrant, about 15 seconds.
Add the quinoa to the pot and stir to combine. Cook, while constantly stirring, just until the quinoa is warmed through, about a minute or so. Remove the pan from heat and stir in the maple syrup.
Transfer the mixture to a bowl and top with dried fruit and a hefty sprinkle of Chia seeds, if using.
Top with a light sprinkle of cinnamon. Serve promptly, with additional maple syrup. Sit back, relax and enjoy!
2. 3 different ways to enjoy California Toast!
Avocado Toast with Fried Egg
Toast 1 slice of bread and spread with 1/2 ripe, Fresh Avocado (mashed or sliced). Spray a small non-stick skillet with cooking spray and fry one egg as desired. Place cooked egg onto avocado toast, sprinkle with salt and pepper if desired.
Avocado Toast with Tomatoes
Toast 1 slice of bread, spread with 1/2 ripe, Avocado (mashed or sliced) and 2 slices tomato. Top with fresh cracked pepper and sea salt to taste.
Avocado Toast with Bacon
Toast 1 slice of bread, spread with 1/2 ripe, Fresh Avocado (mashed or sliced) and 2 slices cooked bacon.
3. Quinoa and Kale Protein Salad
Epic breakfast quinoa recipe featuring toasted pecans, coconut oil, cinnamon and dried cherries or cranberries.
Ingredients
• 2 cups cooked quinoa
• 2 cups chopped kale (ribs removed)
• 1 15 ounces of canned chickpeas, drained
• 5-6 clementine oranges, peeled and sliced
• ¼ cup chopped pistachios
• ¼ cup pomegranate seeds
• 3 tablespoons extra virgin olive oil
• 1 tablespoon pomegranate molasses
• 1 tablespoon fresh orange juice
• 1 garlic clove, pressed or minced
• 2 teaspoons sumac, divided
• 1 teaspoon dried mint, crushed
• 1 teaspoon kosher salt
• Freshly ground black pepper
• ¼ cup chopped fresh mint
Instructions
1. In a salad bowl, combine the cooked quinoa, chopped kale, chickpeas, orange slices, pistachios and pomegranate seeds.
2. In a small bowl or jar, combine the olive oil, pomegranate molasses, garlic, 1 teaspoon of sumac, dried mint and kosher salt and a few grinds of freshly ground black pepper.
3. Dress the salad with the vinaigrette and toss so everything is evenly coated. Dust with the remaining 1 teaspoon of sumac and freshly chopped mint. Season with additional salt and pepper to taste. Salad can be served immediately or saved for up to 2 days.
4. Vegan Nachos
Ingredients
• 2 cups cooked quinoa
• 2 cups chopped kale (ribs removed)
• 1 15 ounces of canned chickpeas, drained
• 5-6 clementine oranges, peeled and sliced
• ¼ cup chopped pistachios
• ¼ cup pomegranate seeds
• 3 tablespoons extra virgin olive oil
• 1 tablespoon pomegranate molasses
Instructions
1. If you haven’t prepared your vegan queso yet, do that first (recipe in the ingredients).
2. Once your queso is ready (and hot), heat up your black beans in a small saucepan and seaso with a little sea salt and desired spices (Try using garlic, cumin, and chilli powder).
3. Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjus seasonings as needed.
4. Arrange your chips on a large serving platter and add toppings in the desired order. Expementing is the best way to figure out what you’ll enjoy the most. Try black beans first, the queso, salsa, guacamole, red onion, jalapeño, hot sauce, and cilantro. Once you’ve topped your nachos, enjoy them imme diately!
5. Basic Chia Seed Pudding
Ingredients
For the chia pudding:
• 3 cups unsweetened almond milk
• 1/2 to 3/4 cup chia seeds, as needed
• 1-3 tablespoons of pure maple syrup, to taste (optional)
For the chia pudding:
• Granola
• Fresh fruit
• Coconut flakes
• Pure maple syrup
• Cinnamon
• Nuts and seeds
Instructions
1. Whisk the almond milk, chia seeds, and sweetener together in a large bowl. (For a thin and runny chia pudding, use 1/2 cup chia seeds. For a thick chi pudding, use 3/4 cup chia seeds.) Let it sit for 5-10 minutes and then whisk again (to help prevent clumping).
2. Cover and chill in the fridge for 3 hours, or overnight. It helps to stir the mixture every so often during this time, but don’t worry if you can’t.
3. Stir well before serving. If it’s too runny, whisk in more chia seeds and let it sit again until thickened. If it’s too thick, thin it with a touch of almond milk.
4. Portion into bowl(s) and add your desired toppings. Leftovers can be kept in an airtight container in the fridge for 3 to 5 days.
