October Breakfast Challenge: Week 2
Before we get into all of the food porn involved in today’s post, I’d like to wish a Happy Thanksgiving to all of my Canadian friends! Enjoy your day and be thankful for this beautiful life we all have been blessed with <3
The sounds of eating a different breakfast for 31 consecutive days may seem a little drastic, scary, or impossible to some, but it’s surprisingly doable and a lot more fun and less challenging than it may sound.
It’s already October 14th, which means I have 2 whole weeks of different breakfasts
under my belt in my belly already and I have so many more recipes to try and develop!
Take a peek at last week’s recap here and enjoy the rest of today’s post as I recap week 2 of the breakfast challenge and share a new autumn-inspired breakfast recipe! Perhaps it can be your breakfast tomorrow? Remember, variety and rotation are key components of a healthy diet!
October 8 – Whipped Pumpkin Cottage Cheese with Pumpkin Spice Toasted Quinoa and melted cashew butter (recipe below)
October 9 – High Protein Peanut Butter and Pumpkin French Toast (recipe will be posted later this week!)
October 10 – PB & J Burger
October 12 – Chocolate Zucchini Yogurt with Quinoa (similar to this recipe, but with quinoa)
October 13 – Heather’s Peanut Butter Pumpkin Pancakes topped with Greek yogurt, healthy chocolate sauce (cocoa + water + stevia), peanut flour sauce (peanut flour + water), cocoa nibs, and crushed peanuts
October 14 – Post-Thanksgiving Dinner Breakfast Scramble (recipe will be posted on Friday)
It’s definitely been a good week of breakfasts and I hope you enjoy this delicious pumpkiny quinoa breakfast recipe!
Whipped Pumpkin Cottage Cheese with Pumpkin Spice Toasted Quinoa
For the whipped cottage cheese:
Follow this recipe, but substitute 1/4 cup pumpkin puree for the cocoa
For the quinoa:
1 serving quinoa (I used approximately 1 cup cooked)
1 heaping teaspoon pumpkin spice
Heat a pan over medium heat. Once heated, add in quinoa and season with pumpkin spice. Toss quinoa in hot pan until it becomes crisp.
Once the quinoa is done, assemble your bowl by topping your pumpkin whipped cottage cheese with the toasted quinoa. Finish with toppings of your choice (I used melted cashew butter and it was a heavenly combination!)
What was your favourite breakfast this past week? Which breakfast from above appeals to you the most? Any new recipes to share with me? Give me the link if you can!