Tropical Quinoa Breakfast Bowl

Tropical Quinoa Breakfast Bowl - Sarah J. Hauser

Happy Tuesday! My kids had their first real day of preschool today. They seemed to have a great time and looked wonderfully worn out when I picked them up a few hours later. It’s a new stage for us, one that makes us all a little nervous but mostly excited. Having twins before our third baby means I’ve never consistently been home with just one kiddo, so that will (hopefully) bring a much needed break!

It's been a while since I've posted here, but I'm excited to get back in the kitchen again. I recently worked with Kizingo Kids, a company that makes products to promote health and independence in kids. I created this recipe for a Tropical Quinoa Breakfast Bowl. I’ve been looking for new breakfast ideas, especially for the mornings we have to get out the door for school. We eat a ton of eggs as well as oatmeal, but adding quinoa in the mix gives us a little more variety and nutrition. You can definitely play around with the recipe to include whatever fruit you like, or sub out the coconut milk for other options like whole milk or almond milk.

To get the recipe, head over to the Kizingo blog! What are your breakfast go-tos? I’m always looking for new ideas, so let me know in the comments below!

Tropical Quinoa Breakfast Bowl - Sarah J. Hauser
Tropical Quinoa Breakfast Bowl - Sarah J. Hauser
Tropical Quinoa Breakfast Bowl - Sarah J. Hauser
Tropical Quinoa Breakfast Bowl - Sarah J. Hauser.jpg

This post was created in partnership with Kizingo. Head over to their blog for the recipe!


Sweet + Savory No-Cook Brunch Boards

Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser

Sometime the best recipes are the ones that require no recipe at all. You throw together a soup with leftover produce or create a pasta dish with whatever's in the pantry. Creativity in the kitchen often comes when there are restraints. After all, necessity is the mother of invention, right? 

Lately, I've been in a rut in the kitchen. I don't know if it's because I don't feel like grocery shopping, I don't want to turn the oven on in 90+ degree heat, or I'm tired of trying to convince my toddlers to try new dishes. But whatever the reason, no-cook meals sound pretty much perfect right now. You can change them up to use whatever you have on hand (toast, other cheese, cured meats, etc.) or whatever your family will eat! And while these no-cook brunch boards were originally created for, well, brunch, there's no reason you can't take the same idea and tweak it for a weeknight dinner. 

Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser

This isn’t so much a recipe as it is a compilation of ideas. I created two different variations of brunch boards - one with more sweet ingredients and one that leans savory. Play around and use whatever you like! Add a few different types of cheese if you want that to be the star, or serve charcuterie, fruit, and nuts for a paleo option. Make it all about bagel toppings with different cream cheeses, jams, and smoked salmon, or use this as an excuse to clean out your refrigerator and pantry (don’t worry, I won’t tell!).

Every dish in the ferial cuisine, however, provides a double or treble delight: Not only is the body nourished and the palate pleased, the mind is intrigued by the triumph of ingenuity over scarcity - by the making of slight materials into a considerable matter.
— Robert Farrar Capon

I (loosely) stick to two rules when I create a board. 

1. Make sure everything is convenient to eat. For example, slicing hard cheeses in advance makes it easier for guests to grab a piece. (I don’t slice soft cheeses ahead of time because that gets messy.) Prepare fruits and vegetables by cutting peels from citrus, remove pits from dates, etc. (I didn’t hull the strawberries on my “sweet” board because I like the look of unhulled ones, but I probably should have.)

2. Pick all your ingredients, then leave out a couple. If you’re like me, you can easily go crazy and include every possible combination. Less is more sometimes, so err on the side of simplicity. I bought quite a few more ingredients than I ended up using for these boards, and it would have been overkill if I tried to incorporate them all. In the end, I stuck with 9 different items for each board. 

Scroll down to see what I used for my sweet and savory versions. I also included other ideas I hope will help spark your creativity as you make your own. Have fun with it!

Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser

Sweet + Savory No-Cook Brunch Boards

Sweet: 

Croissants, Brie, raspberry jam, green grapes, dried apricots, walnuts, Medjool dates, white cheddar cheese (to balance out all the sweet items), strawberries

Savory: 

Toasted bagels, chive and onion cream cheese, cucumber slices, cherry tomatoes, almonds, smoked salmon, Manchego cheese, hard-boiled eggs*, fresh parsley for garnish

*Okay, this isn’t entirely no-cook, but if you’re feeding a crowd, buy eggs that are already hard-boiled so you’re not peeling eggs all day!

Other Ideas:

Prosciutto or other cured meats, crackers, toast, baguette slices, butter or compound butters, cream cheese varieties, chutney, marmalade, lemon curd, other types of cheese, strawberries, apples, pears, sliced oranges, dried apricots, dried cherries, candied pecans, sliced radishes, olives, marinated artichokes, fresh basil or other herbs


Coffee, Peanut Butter + Banana Smoothie [featuring FreshGround Roasting]

Coffee, Peanut Butter + Banana Smoothie - Sarah J. Hauser

It's Friday. Phew. Take a breath. I love having a holiday in the middle of the week, but I'm not going to lie. It kinda' throws me off my rhythm a bit (as if I had any rhythm to begin with). Anyone else know what I mean? But alas, the weekend is here and so is this smoothie. 

Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.
— Henry James

I've been craving a coffee smoothie lately, but so many of the recipes I've seen contain extra sugars or loads of dairy - both of which I love, but my body doesn't. This one is sweetened with dates and uses almond milk. To make it paleo, use almond butter instead of peanut butter, but there's something about the peanut butter flavor that just can't be beat. If you're not avoiding peanuts for dietary reasons, I highly suggest sticking with that creamy, peanut goodness. 

For the coffee, cold brew iced coffee tastes best. I used FreshGround's ready-to-drink Black Ice Brew. If you use a cold brew concentrate, you may just need to add a little extra almond milk or water to the smoothie. It's a flexible recipe, though, so just taste as you go along!

What are you sipping this weekend? Any favorite summer beverages? I'd love to hear in the comments below!

Coffee, Peanut Butter + Banana Smoothie - Sarah J. Hauser
Coffee, Peanut Butter + Banana Smoothie - Sarah J. Hauser
Coffee, Peanut Butter + Banana Smoothie - Sarah J. Hauser

Coffee, Peanut Butter + Banana Smoothie
Yields 2-3 servings

1 cup unsweetened almond milk
1 cup brewed coffee, cold*
2 large bananas
¼ cup creamy peanut butter
3-4 Medjool dates, pitted
1-3 cups ice

Add the almond milk, coffee, bananas, peanut butter, 3 dates, and 1 cup of ice to a blender. Blend until smooth. Add another date if you want it to be sweeter and additional ice to taste. Less ice will give you a richer flavor but a thinner smoothie. More ice tones down the intensity and makes the smoothie thicker. (My personal preference is about 2 heaping cups of ice.)

*Your recipe is only as good as your ingredients, so use good quality coffee! I used FreshGround’s ready-to-drink Black Ice Brew. Cold brewed iced coffee is ideal in this recipe!


Mixed Berry + Cocoa Smoothie [and growing into motherhood]

I watch my son, Josiah, hold onto the old, scratched up coffee table, gripping the edge with his tiny fingers while he shuffles over to the couch. At 10 months, he’s still wobbly, but every day I notice his legs grow sturdier and his confidence stronger.

He also falls. Often. Sometimes his face gets red with frustration when he can’t keep up with his older siblings, and tears well up when he stumbles. But he’s just learning, and stubbornness propels him onward.

I hear the slap of his hands on the hardwood floor as he makes his way to the front stairs. He’s beginning to climb steps now—a milestone I’d prefer to delay. I follow closely behind, because even though he’s gotten quite adept at going up, he hasn’t exactly mastered coming down—or at least coming down safely.

He sets his hands on the first stair and waits for me. The corners of his mouth turn up and his blue eyes squint in excitement. I tentatively “chase” him to the top. He enjoys the game and doesn’t realize I’m actually spotting him. Mama’s not about to let him take another tumble, although it seems to him like that possibility is all part of the fun of it. The threat of falling doesn’t deter him from climbing.

Somewhere along the way, I lost that fearlessness. I started to assume I should be able to walk without ever crawling, to bolt up the stairs without a misstep. In the past, I traveled across the world without the prospect of getting lost holding me back. I applied for jobs without being crippled by the idea of rejection. I jumped into new ventures headfirst simply because I found joy in possibility. But now in the daily work of mothering, I easily forget it’s not only okay to fall, but it's normal, expected, and part of the learning process.

Keep reading and get the recipe at Coffee + Crumbs!


Full post and recipe instructions can be found at Coffee + Crumbs!