Happy Hump Day! So what if it's only Wednesday, today is probably the nicest day weather-wise of 2014 so far!
I have another yummy, healthy Passover recipe for you.
I know I say this every year, but I think it's worth repeating: Please do not buy any of those processed Passover foods at the grocery store! They are full of total crap. I read the ingredients on a box of the 'cereal' and it was basically nothing but potato starch and sugar. Mmm! If you think that can power you through your day, I think you'll be disappointed.
This, on the other hand, is not only delicious, but sugar-free, gluten-free and high in protein. I hope it will help ease Adam's suffering over the 8 days of the holiday this year. I'll just watch. While I am contemplating fasting for Yom Kippur next year, I have no desire...probably ever...to keep Kosher for Passover anytime soon.
Even if you're not part of the tribe, if you need to avoid gluten, this is a good breakfast or snack option. With some milk or yogurt, its a delicious, satisfying meal to help get you through the day.
Vanilla Blueberry Passover Breakfast Cereal (Gluten-Free & Sugar-Free)
12 cups plain, puffed quinoa
2 tbls chia seeds
4 egg whites
1/2 cup granulated stevia (or you can try xylitol or coconut sugar)
1 scoop 100% whey protein powder (28g), plain or vanilla
2 tsp vanilla extract
1 cup dried blueberries, preferably unsweetened
1/2 cup sliced almonds (optional)
Place quinoa and chia seeds in a large bowl. Whisk together egg whites, stevia, protein powder and vanilla extract. Pour over quinoa and stir until evenly coated. Spread on 2 large parchment-lined baking sheets and bake at 350F for 10 minutes. Stir and rotate sheets, then bake for an additional 5 minutes. Let cool and then crumble larger clumps. Mix with blueberries, and nuts, if using. Keep in air tight container for up to 2 weeks.
This recipe has been shared with the Gluten-Free Friday Link Up.