Hot Holiday Breakfast Bowl + Vegan News You Can Use (12/9/12)

4 years ago
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by JL FIELDS on DECEMBER 9, 2012

Good morning! It’s cold and snowy in Colorado Springs.

Yesterday I was reading blogs (okay, some might say stalling two important tasks – working on the book and finally unpacking my clothes and shoes and organizing my closets)  and came across this Cranberry Bread Kale Salad recipe by Esther, a fellow Vegan Lifestyle Coach and Educator.  I guess I had the idea of toasted nuts and cranberries on the brain as a result because an hour or so later I made this breakfast (thanks for the inspiration, Esther!).

Hot Holiday Breakfast Bowl

by JL Fields @ JL goes Vegan

Keywords: bake breakfast salad vegan quinoa winter


Ingredients (Serves 2)

  • 2 cups quinoa, cooked
  • 1 cup fresh cranberries
  • 1/2 cup walnuts (large pieces)
  • 1/4 cup sunflower seeds
  • 1 tablespoon coconut oil
  • 1/2 teaspoon cinnamon
  • Bee Free Honee (or other plant-based sweetener)


Heat oven to 400 F

Cook quinoa using your preferred method (pressure cooker, rice cooker, or stovetop)

Mix cranberries, walnuts, sunflower seeds, coconut oil and cinnamon in a bowl.

Line a baking pan with parchment paper and transfer berry and nut mix.

Bake for 15 – 20 minutes.

Fresh out of the over, spoon 3/4 cup berries and nuts over 1 cup of warm quinoa and drizzle Bee Free Honee over each breakfast bowl.

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This makes for a delicious, hot breakfast but consider tossing the quinoa, baked cranberries and nuts, and Bee Free Honee, chill, and serve as a cold quinoa salad!

Now, how about some vegan news?

This week’s vegan links and news [click to continue…]

JL Fields, a vegan lifestyle coach, writes the blog JL goes Vegan and writes/edits the community blog Stop Chasing Skinny.

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