Big news, friends! It looks like my celiac has unfortunately caused secondary lactose intolerance. So, no gluten, no dairy. Going dairy free is really pretty good for just about everyone. The health benefits are unbelievable, and thanks to vanilla soy milk, I'm still able to happily enjoy my favorite food: cereal!...although, I'm pretty limited to Chex these days--good thing those are so delicious! The hard news here is what do I eat for dessert now? Not too many options. Also, comfort foods are a little hard to come by. So what did I cook to ease the pain of a strained back this morning? Bananas foster breakfast quinoa!!!
I know I've already mentioned the joys of breakfast quinoa on here, but this really took the cake! Here's what you need for one serving:
-1 cup vanilla soy milk (or any other dairy substitute)
-1/2 cup quinoa
-sprinkle of cinnamon
-1/2 Tbsp. Earth Balance buttery spread (doesn't that sound terrifying?! actually, it tastes just like butter and there's nothing weird in it either)
-1 Tbsp. brown sugar
-1 banana, sliced
Okay, in a sauce pan, bring your soy milk to a boil. Then add your quinoa and cover. Reduce the heat to low and let cook for 15 minutes. Next sprinkle in a little cinnamon, recover, and finish cooking on low for about 8 more minutes.
In the mean time, add your "butter spread" and brown sugar to a saute pan, and let them get nice and bubbly and a little thick before adding your sliced banana in an even layer. After a minute or so, flip your banana slices and revel at the beautiful caramelization! Yum!!! Then just top your quinoa with your bananas, and you have the most deliciously comforting breakfast or dessert you could ever hope for!