• 1 cup cooked quinoa (page 118)
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 tablespoon freshly grated ginger
• 1 tablespoon coconut butter (optional)
• 1⁄4 cup almonds, chopped
• 2 tablespoons shredded coconut
• Pinch of sea salt

• In a saucepan on low heat, warm all ingredients together for approximately 1 minute until

  the coconut butter has melted and the flavors are well combined.

  
  

• Serves 2

This recipe is sugar and fruit free with exception of a small amount of coconut. Getting accustomed to a less sweet breakfast is a great way to decrease sugar intake throughout the day. This bowl is full of satisfying protein. Ginger is great for boosting immunity and adding digestive fire. Turmeric is a powerful anti-inflammatory and gives this dish a beautiful yellow color, reminiscent of scrambled eggs. The coconut is a tropical addition that adds healthy fat and flavor complexity. If you want to add fruit, try fresh pineapple.