Eco Mama: Powerhouse Protein

quinoabkfstBy Michele Owens

This is a breakfast I threw together with stuff I had in the fridge. It’s composed of beets, kale, quinoa, onions and a squirt of lemon juice. It was delicious! This is a meal especially suited for us pregnant gals because of all the vitamins and nutrients this simple meal packs.

Quinoa, pronounced “keen-wa”, is an ancient grain. It’s the grain we should all be eating instead of wheat. Quinoa is packed with protein, contains all the amino acids – which are protein building blocks, and is naturally gluten free! For those of us who are avoiding gluten for health purposes or just as a conscious consumer, quinoa is a great substitute for wheat and you can buy it in many forms – breads, flours, etc. I like making it and mixing it with veggies and spices. It’s got a great, light nutty flavor so enjoy it in even light seasonings!

Beets are fantastic in general, but especially for halfway mommies. They’re loaded with iron which is so essential for healthy blood. Our bodies are in need of more blood for our growing angels so the more iron, the better! They also contain a lot of folate which is recommended to help prevent birth defects such as spina bifida. They’ve got a lot more vitamins, too! Manganese, potassium, copper, fiber, magnesium, phosphorus, vitamin c, and vitamin b6.

Kale is another great vegetable. Like beets, it’s just packed with vitamins and minerals. Vitamin A, C, K, B6, Folate, Riboflavin, Manganese, Copper, Calcium*, Potassium, Iron, and Magnesium. We’re often told that milk and dairy are the best sources of calcium but actually, a lot of vegetables are rich in calcium and are actually healthier for you. Do the research!

How I made this concoction:

Serves: 2

1/2 cup of quinoa
A handful of kale, chopped
1 beet cooked, sliced
1/4 onion, chopped
1/4 lemon
2 tbs coconut oil
1/4 tsp sea salt, preferably pink himalayan sea salt!

Boil 1 cup of water with the salt in a small sauce pot. Lower the heat and put the quinoa in. Stir once and cover to simmer about 15 minutes.
Melt the coconut oil in a medium sized frying pan on medium heat, throw in the chopped onion and put on low. Cut the beet into bite sized pieces and put in pan. Turn up the heat to medium and stir the beat and onions into the oil. Throw in the kale and stir more. Once the kale has darkened and softened, turn the heat to low to keep warm.
When the quinoa has sprouted it’s tail, it’s done cooking. Drain water if there’s any left and put into the pan and stir around until it’s thoroughly mixed in. Remove from heat and squeeze the lemon juice over the mixture, stir.
More lemon to taste!

MishMichele Owens

Michele Owens is originally and currently from New Jersey and has traveled around the continental United States, including Las Vegas, Nevada. She  lived in Las Vegas with her family for a few years and continues to visit periodically. She’s been writing for most of her life, from the time she could spell. Her recent pregnancy inspired her blog, Eco Mama which is a spinoff of her blog, Eco Belle. Both blogs are eclectic collections of recipes, product reviews, and natural solutions to maintain health. Eco Mama, as the name suggests, concentrates on these subjects revolving around pregnancy.

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