While dealing with my recent stomach issues, I’ve been on a very strict candida-cleanse type diet.  I’ve had to adapt my diet quite a bit, but while doing so, have been creating some pretty tasty recipes!  This breakfast bowl is a delicious and nutritious way to start the day.  Chock full of good proteins and fats, it will provide you with a ton of energy without a sugar boost or carb overload!  This recipe makes enough for a whole week of quinoa breakfast bowl, check it out and let me know what you think in the comments below!


  •  1.25  Cup Uncooked White Quinoa
  • 2 tbsp. Coconut Oil
  • 2 cups unsweetened almond or coconut milk
  • 4 tbsp. Coconut Butter
  • 1/2 cup Crushed Almonds
  • 1/2 cup unsweetened Shredded Coconut
  • 3 tbsp. Hemp Seeds
  • 1 tbsp. cinnamon
  • 1/2 tsp. cardamom
  • 1/2 tsp. salt
  • 20-30 Stevia Drops (taste it after 20 and add sparingly)
  • 1 tsp. Vanilla Extract


  1. Rinse uncooked quinoa in a bowl several times, and let it soak once rinsed for 2-4 hours.
  2. In a large saucepan, mix quinoa, 1/2 cup of water, 2 tbsp. coconut oil, and 2 cups unsweetened almond or coconut milk. Bring to a boil and reduce heat.  Simmer for 20 minutes or until all liquid is absorbed.
  3. Once quinoa is done cooking, leave it on the stove for 15-30 minutes until it cools down a bit.
  4. Add coconut butter, crushed almonds, unsweetened shredded coconut, hemp seeds, cinnamon, cardamom, salt, stevia, and vanilla extract to cooked quinoa.  Mix together thoroughly.
  5. Put into tupperware and you have breakfast for all week.  To reheat, simply scoop out how much you want to eat, and add 1/4-1/2 cup of coconut or almond milk before microwaving!


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