This makes a right tasty breakfast. I don’t have exact measurements but I think it should go something like this:
1 cup quinoa, cooked
1/3 cup coconut milk*
1/3 cup crushed pineapple
1 tablespoon flaked coconut (optional)
1-2 teaspoons sugar (or your favorite sweetener)
Heat it up and eat it! Here you have protein, fruit, fiber, and pleasant eating.
* Some varieties of coconut milk contain added sugar or other ingredients. I use unsweetened, and not the lite version.
1 sweet potato, sliced thin
1/2 c. toasted coconut flakes
granulated sugar (optional)
salt
Preheat oven to 400F. Arrange sweet potato slices on baking sheet. Spray them lightly with oil or water (you could also put a thin layer of honey, agave nectar, maple syrup, or something like that–the point is to make them moist enough for stuff to stick–but if you do, then forget the sugar). Sprinkle the slices with the toasted coconut, then sugar and salt to taste. Bake until they start to curl up or until they begin to brown, depending how crispy you want them.
I have trouble getting sweet potato chips to become crispy without burning some of them, so I usually just cook them till they’re soft. They’re great that way, too!
