Nothing says the holidays like homemade toffee. And we're taking it one step further by smothering our toffee with our 70% Dark Salted Burnt Caramel Chocolate. Thanks to Maggie Morales of The Wholesome Bite for collaborating with us on this recipe.
Slightly adapted from Martha Shulman’s recipe for the New York Times, this lovely combination of roasted beets, fluffy quinoa and tasty goat cheese creates an interesting diversion from the typical cold quinoa salad. Served hot, this quinoa-beet combination is quite the healthy entree.
We love a warm and healthy bowl of oatmeal in the morning, but wanted to give this ‘tried and true’ breakfast staple an update. Replacing your oats with Alter Eco Pearl Quinoa gives your breakfast bowl not only a light and nutty taste, but an added boost of magnesium and protein.
Recipe developed with Kris Kelly of Goofy Foot Foods.
Recipe submitted by 2013 contest finalist Jerilyn Korver
Breakfast is always better when it looks like dessert. 🙂 We teamed up with our friends at Nutiva to bring you this bowl of beauty. The secret ingredient to the peanut butter drizzle.. liquid coconut oil!