carrots and quinoa.

Breakfast is just the best meal of the day. 

Carrot cake oats for breakfast. 

Aaaaaand, for lunch! I heated up the second batch on the stove, which thickened everything up a bit. Added frozen banana, almonds, and peanut butter. Oatmeal is the new sandwich. 

My lovely friends pawned off a bag of organic quinoa on me that I've been wanting to get creative with for awhile. I came across a Quinoa Muffin recipe that I used as a jumping board. I didn't have muffin liners (or a muffin tin!) so I decided to turn this recipe into a bread-y bar treat. Presenting... Very Berry Buckwheat Quinoa Bars! 

In the mix:

• 2 cups cooked quinoa 
• 1/4 cup vegetable oil 
• 1 cup of all-purpose flour
• 3/4 cup of buckwheat flour
• 3/4 cup packed dark-brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup dried cranberries
• 1/2 cup blueberries 
• 3/4 cup unsweetened almond milk
• 1 large egg (or a flax egg)
• 1 teaspoon vanilla extract

Mix dry and wet ingredients separately. Fold wet ingredients into dry and pour into tin-foil lined 9x9 pan. Bake at 350 degrees for 25-30 minutes. 

These guys were surprisingly not too heavy, considering all the quinoa and flour, with just the right amount of sweet. I topped with a little whip cream. Success!