Yesterday we went strawberry picking. It was glorious. We spent the entire day outside, soaking up the sun, enjoying fresh, local produce and most importantly, taking time to hang out with each other.
Our day started with a fabulous gluten-free breakfast – an omlette and quinoa salad for me, eggs Benedict for Mr. Henderson. Then it was off to the farmer’s market where we meandered through the asiles, marveling at all the handmade goodies, wishing our bellies weren’t full so we could taste our ways around Vermont. We caught up with old friends, picked up fresh veggies and eventually wandered up the hill to hop in the car and go strawberry picking.
I’ve caught the summer bug and have embraced the easy, care-free lifestyle that comes with these bright, sunny days. I don’t know about you, but my two very favorite things about summer are spending the entire day outside and picking berries.
What’s so fabulous about this time of year is that these two activities go hand in hand. You can’t pick berries without spending the day outside, right?
With a smile from ear to ear, probably with red juice dripping down my face (luckily none on the white shorts), we went home with three pounds of strawberries. Yes, three pounds!
What do you do with three pounds of strawberries? I needed to get creative and incorporate this healthy fruit into as many meals as possible. The trouble? Mr. Henderson isn’t a strawberry fan – I know, he’s totally insane because strawberries are heaven on earth, but I haven’t convinced him yet – so these berries were all for me.
Breakfast is easy. It doesn’t need to be complicated. You could try your hand at my perfect gluten-free blueberry pancakes or my maple apple quinoa granola, but sometimes you just feel like having a lazy breakfast. When you want to simply throw some ingredients into a bowl and call it a meal. So that’s just what I set off to do.
Fruit for breakfast is a must. I have fruit with breakfast every single day. And now that more and more fruits are coming into season, this is easier than ever. Especially berries and stone fruits.
Strawberries and breakfast are a match made in heaven. When I woke up this morning and saw pounds of juicy, red strawberries sitting on my counter, next to a perfectly ripe peach, I knew what was coming.
Something special. Something delicious. Something to swoon over.
Something quinoa (of course).
What’s your idea of a perfect summer day?
- 1 medium peach, pit removed and cut into chunks
- 1 cup strawberries, stems removed and chopped
- ½ cup cooked quinoa, still warm
- 1 tablespoon almond butter
- 1 tablespoon coconut milk
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Combine cooked quinoa, almond butter and coconut milk together in a small bowl.
- Mix with spoon until fully combined.
- Toss fruit and quinoa together.
- Serve slightly warm and enjoy!
Other quinoa breakfasts you might enjoy:
This post is linked to: Slightly Indulgent Tuesdays