Blueberry Breakfast Quinoa

I have been having trouble keeping up with my blog over the last couple of weeks. My hope is that the current busy streak is over, and I can go back to devoting time to writing about things I love. I actually have a surplus of pictures of things I have cooked. I just have to come up with the words to accompany them.

This was a quick and delicious breakfast treat I made about two weeks ago. The original recipe came from the website 101 Cookbooks, however, I changed it around quite a bit to reflect what I had in my kitchen at the time. Quite frankly, the original recipe, should you have all the components, is probably better. However, mine was also quite satisfying!

1 cup hemp milk
1 cup water
1 cup quinoa
2 cups fresh or frozen blueberries
1/2 teaspoon ground cinnamon
4 teaspoons grade a or grade b maple syrup

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blueberries and cinnamon. Drizzle 1 teaspoon maple syrup over each serving.

Serves 4.

Swirlz Bakery Cupcakes

Ok. Wow. These cupcakes are off the charts amazing. They come from a bakery in Chicago called Swirlz (mine actually came from Whole Foods). They are both vegan and gluten-free, as well as absolutely delish. I hate to sound surprised when I know what can be accomplished with food, but desserts of this nature are not easy to master.

These will not be a regular part of my repertoire as they still contain sugar, as well as soy of the non-fermented variety (I assume it's soy milk--I can taste the nuttiness in the frosting). However, during the pesky three days a month where I crave something sweet on a level that borders on psychotic these will, very happily, suffice.

Thank you, thank you, thank you to the lovely bakers at Swirlz for seriously making my day!