Since I started working out again, I have been trying to keep my meals light. Plus, since I started making more recipes to put on the blog and my Facebook page...I have put on a few extra pounds. (darn dryer shrinking my clothes). The recipes are so good, I have to eat it ALL. Not really...but close. Here's a nice little breakfast I just threw together.
Hawaiian Skillet Pineanana Quinoa Breakfast Plate
1 semi-ripe banana, peeled, cut half then cut lengthwise
1 1/2"-1" freshly sliced cored pineapple
1/4 c. roasted coconut flakes (how to roast on stove top below)
1/4-1/2 c. cooked quinoa...depending how hungry you are!
freshly grated ginger
-In a non-stick skillet on medium heat, put the pineapple in the middle with the bananas around the pineapple.
-Cook for 5 minutes flipping the pineapple and bananas. Pineapple will release some juice Remove pineapple and banana from skillet and onto your plate.
-Put the quinoa in the middle of the pineapple.
-Sprinkle with coconut and fresh ginger.
Enjoy!
To roast the coconut flakes, throw into the same skillet and gently toss for a minute until very lightly roasted. Remove from skillet.
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