1 fruit, 1 grain, 1/2 protein
Happy Belated International Woman’s Day!!! In many countries this is a highly celebrated holiday. Everyone gives thanks to the women in their lives with gifts and flowers (woohoo!).
To celebrate, we hosted a dinner with a few of our family friends. We tried a few new recipes, but because of the recipe testing, I made twice the amount of food we needed.
Talk about leftovers….
This morning I started “cleaning” the fridge. I started with the leftovers from yesterday’s lunch, a blend of quinoa and brown rice.
I really debated making my apple raisin breakfast quinoa with this, but decided to try something new.
This dish has just the right about of chai flavor. I incorporated ginger and figs to enhance the flavors, and I love it!
1/2 cup cooked brown rice & quinoa blend [1 grain]
1/4 cup unsweetened almond milk
1/3 cup water
1 chai tea bag *
3 dried figlets [1 fruit]
1.5 tbs egg whites (optional) [1/2 protein]
1/2 tsp fresh ginger
1/2 tsp cinnamon
1/2 tsp vanilla
1 packet stevia or 1/2 tbsp sugar
>>Steep tea bag in 1/3 cup of water. Chop, or blend figlets. Bring everything (but the egg whites) to a boil. Add cooked grains. Once most of the water has evaporated, add the egg whites to give the pudding a thicker consistency.
Top with coconut flakes, chopped almonds, or more figs.
* I used Tazo Organic Chai