Berry Vanilla Quinoa Bowl

Berry Quinoa Bowl with Roasted Coconut and Slivered Almonds-35Berry Vanilla Quinoa Bowl //

Hello, friends! It sure has been a long time since Nicole and I have posted a recipe here on our sweet blog! We’ve missed you all… and are excited to be back in our creative space! 

So, my family and I recently took a summer road trip to Colorado. Driving from Southern California was going to be quite a long time in the car for our four kids — so we decided to spend one night outside of Zion National Park in Utah. (What a grand adventure that turned out to be! In fact, it was so amazing, that I think I will do a separate post on our travels sometime in the near future.) While staying in the darling town of Springdale, my husband found the most wonderful coffee shop with tasty organic treats for breakfast. He picked up a quinoa breakfast bowl, which I’ve been craving ever since!

This Berry Vanilla Quinoa Bowl was inspired by the one we shared this summer! It’s simple to make, healthy, and insanely delicious! 

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Just like making your favorite batch of soup… this quinoa breakfast bowl allows you the freedom to add a pinch of this, a little of that, and whatever fresh fruit, nuts, or seeds you have on hand. The key to making it extra decadent, is infusing the quinoa with hints of vanilla and topping it with a drizzle of pure maple syrup.

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For this particular variation, I topped my prepared quinoa with fresh blueberries, sweet blackberries, roasted coconut, and slivered almonds. I then poured a drizzle of pure maple syrup with a splash of vanilla almond milk, to sweeten things up naturally… and to keep it moist. The end result was absolutely scrumptious! My four kids even approved!;)

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TIP // Quinoa will stay fresh in your fridge for up to a week. I recommend placing the cooked quinoa in individual mason jars with lids. This will create a quick, on-the-go, healthy breakfast option for you and the kids! Simply mix in your favorite toppings and enjoy! 

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Print Recipe

Berry Vanilla Quinoa Bowl

This Berry Vanilla Quinoa Breakfast Bowl is infused with hints of vanilla and topped with fresh seasonal berries, roasted coconut, slivered almonds, a splash of almond milk, and a drizzle of pure maple syrup. Not only is it irresistibly delicious, but is a clean and healthy way to start the day! It's also kid approved!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Servings: 4
Author: Simply Happenstance

Ingredients

  • QUINOA:
  • 1 cup uncooked quinoa
  • 2 cups unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract or sliced vanilla bean
  • pinch of sea salt
  • TOPPINGS:
  • fresh berries I used blueberries & blackberries
  • roasted coconut I used these
  • slivered almonds
  • splash of unsweetened vanilla almond milk
  • pure maple syrup

Instructions

  • Rinse and drain the quinoa.
  • Place the quinoa in a medium-sized saucepan. Add the almond milk, vanilla extract (or vanilla bean split), and a pinch of salt. Bring to a high simmer, cover, and reduce heat to a low simmer for 15 minutes.
  • After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes or until the almond milk is absorbed and the quinoa is cooked. (If you used the vanilla bean -- remove now and discard.) Depending on how you like the consistency and flavor -- stir in a splash of almond milk (to increase moisture), and some maple syrup to sweeten (if desired).
  • Scoop the quinoa into four bowls. Top with rinsed berries, roasted coconut, and slivered almonds. Serve with a splash of vanilla almond milk poured on top and a drizzle of pure maple syrup.

Notes

- This dish can be served chilled or warm. To serve chilled, simply place the cooked quinoa in the refrigerator for at least 30 minutes before topping with fruit, nuts, etc.
- The cooked quinoa can be stored in the refrigerator for 4-5 days. Serve at room temperature or heat it as you're ready to serve. If it's dry, simply add some more almond milk until you reach a consistency you're happy with.
- Get creative and add any seasonal fruit you like. Other optional toppings are: chia seeds, almond butter (or other nut butters), raw honey, cocoa nibs or chocolate chips, and crunchy granola.

 

Berry Quinoa Bowl with Roasted Coconut and Slivered Almonds-36

I hope you enjoy the recipe, friends! Let us know in the comments how you like to prepare your breakfast bowls!

For more of our favorite healthy breakfast bowl ideas, see these recipes from our archives: 

vanilla chia seed pudding {recipe via simplyhappenstance.com}

energizing smoothie bowl

Gluten-Free Breakfast Power Bowl || Simply Happenstance

Apple Pie Breakfast Bowl - a thick vanilla chia seed pudding topped with fall favorites!

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Apple Pie Breakfast Bowl

Apple Pie Breakfast Bowl Apple Pie Breakfast Bowl //

Hello, friends… we hope you’re all enjoying the fall season! Nicole and I have been staying busy with our little ones. We love having spare time to share our favorite recipes here on Simply! We also are super fortunate to be contributors over at the fabulous, Simple As That Blog! We recently shared an irresistible recipe for an APPLE PIE BREAKFAST BOWL. This dish is a new favorite… and we hope it becomes one of yours, too! 

Apple Pie Breakfast Bowl - a thick vanilla chia seed pudding topped with fall favorites!

The base of this bowl is a rich, creamy vanilla chia seed pudding. Greek yogurt, almond milk, pure maple syrup, a touch of vanilla, and loads of healthy chia seeds create the thick, slightly-sweet mixture. Sliced crisp apples, crunchy granola, dried cranberries, a dash of cinnamon, and a sprinkling of brown sugar top the pudding, making it the tastiest fall breakfast that your whole family will love! Take a peek over at Simple As That to get the recipe details! Enjoy, friends! {xo}

Apple Pie Breakfast Bowl (a recipe by Simply Happenstance for Simple As That Blog)!

Find our berry version of this breakfast dish ==> HERE! 

 

Triple Berry Smoothie Pops

Triple Berry Smoothie Pops -15Triple Berry Smoothie Pops // For School Lunches

Well, it’s hard to believe… but summer vacation is officially over for my crew. Boy that went by fast! Two months out of school surely wasn’t enough! We fit in a couple road trips to far off places, a week of VBS, and some time visiting with close friends. Besides that…. we soaked up the down time together.

I’m still in denial about the school schedule and extra curricular activities. I don’t personally love being tied down to a schedule, so it’s something I struggle with every year. We’ve embarked on quite a few big changes in our family… one being the start of middle school for my oldest (wish us luck)! I hope to update the blog with photos of our summer adventures and news about this new chapter in our lives. Until then… let’s talk school lunches! 

I have to admit that I fell into a rut last year when packing their daily lunches. My oldest is pretty picky and won’t eat typical lunch items. I found myself making three to four different lunches every day. My goal was always to provide them with a healthy variety of foods, but towards the end of the school year… I was completely over it all! 

This year, I’ve started thinking about different things I could include to mix things up. I watched a few videos on school lunches, including this one from 100 Days of Real Food. I really appreciated her ideas about making at least one thing in their lunches ahead of time (like soup, homemade uncrustables, muffins, or even frozen smoothie pops)!

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That brings me to this post! I purchased these super cool silicone mighty pop reusable holders from Sunsella. They’re durable, dishwasher safe, and easy to use! Simply fill with your favorite smoothie recipe, freeze, and pop into your kids’ school lunches! 

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I don’t tend to use smoothie recipes… I prefer throwing in the fresh/frozen fruit that I have on hand. I always add a few things to make them even healthier, too … such as almond milk, coconut water, greek yogurt, nut butters, and/or chia seeds. I included some helpful tips, links to buying the molds, and also a Triple Berry Smoothie Pop recipe for you to try out! Happy lunch packing, friends!

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TIPS & LINKS //

  • Mix up your favorite healthy smoothie recipe and use a funnel to fill your silicone molds. I used this funnel from Oxo. (There is also an optional strainer you can attach to the funnel for those of you that have picky kids that don’t like chunks of fruit in their frozen pops). I used these Sunsella Mighty Pops for the mold.  
  • Leave approximately one-inch of room at the top of the mold to allow for expansion once the smoothie mixture freezes. 
  • Freeze overnight or for a minimum of 4-6 hours. 
  • Depending on your insulated lunch box, the pops may stay frozen, or turn into a cold drinkable smoothie! 
  • This is a simple recipe that the kids can help with! From my experience, if they help, they tend to be more open to trying new things! 
Print Recipe
5 from 1 vote

Triple Berry Smoothie Pops

A simple way to add healthy smoothies to your kids' school lunches!
Prep Time10 minutes
Total Time10 minutes
Course: School Lunches
Servings: 6
Author: Simply Happenstance

Ingredients

  • 2 cups of coconut water
  • 2 cups of fresh or frozen berries I used strawberries, blueberries and raspberries
  • 1 ripe banana
  • 1 tablespoon chia seeds
  • 1-2 tablespoons honey

Instructions

  • Add all of the ingredients into your blender.
  • Blend on high for approximately 1 minute until smooth.
  • Add in more coconut water if the mixture appears too thick.
  • Using a funnel, pour smoothie mixture into silicone molds. (I used large plastic tumblers to hold the molds in place while I poured in the liquid.)
  • Leave one-inch of room at the top of the mold to allow for expansion when the smoothie freezes.
  • Place lids on molds and freeze (standing upright -- I placed my tumblers in the freezer) for 4-6 hours.
  • These can be made ahead of time and used as desired in school lunches, for quick breakfasts, or for snacks!
  • Enjoy!

 

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Triple Berry Smoothie Pops || For School Lunches!

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Watermelon Salsa

Watermelon Salsa - a simple, yet flavorful appetizer for your summer festivities! (recipe on simplyhappenstance.com)Watermelon Salsa //

There’s nothing better than a quick and simple homemade salsa! The flavors are robust and so fresh with a medley of vegetables, cilantro, and…. WATERMELON (the secret ingredient that has made this my new summertime favorite)! 

Watermelon Salsa - a summertime favorite (recipe via simplyhappenstance.com)-23

This Watermelon Salsa is delicious served as an appetizer with some salty tortilla chips … or it can be used as a fresh topping on poultry or fish. (I even love eating it completely plain — straight out of the bowl with a spoon!) You can even add a heaping spoonful into the center of a sliced avocado and eat it for lunch. (YUM!)

Watermelon Salsa - a summertime favorite (recipe via simplyhappenstance.com)-12

The salsa will remind you of your favorite pico de gallo, only better! The sweet bites of watermelon… combined with chopped bell peppers, jalapeño, red onion, and cilantro balance the amazing flavors present in the dish!

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Not only is it clean and healthy… it’s pretty to look at, too! Don’t you think? 

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This Watermelon Salsa would taste fabulous with roasted corn, black beans, chunks of fresh avocado, or sliced cherry tomatoes thrown in the mix. (I love a recipe that’s easy to customize according to what you have on hand!) It’s the perfect appetizer to bring to an upcoming Fourth of July Party or summertime soiree! Enjoy, friends!
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Watermelon Salsa - a deliciously simple appetizer perfect for all of your summer festivities! (Recipe on simplyhappenstance.com)! #FourthofJuly #HomemadeSalsa #Watermelon
Print Recipe

Watermelon Salsa

This tasty Watermelon Salsa is filled with healthy, fresh ingredients! It's a simple Fourth of July appetizer or summer potluck dish!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Servings: 8 -12
Author: Simply Happenstance adapted from Pioneer Woman

Ingredients

  • 1/2 whole Small Seedless Watermelon Diced
  • 1/2 whole Red Onion Diced
  • 1 whole Red Bell Pepper Seeded and Diced
  • 1 whole Green Bell Pepper Seeded and Diced
  • 1 whole Yellow Bell Pepper Seeded and Diced
  • 2 whole Jalapeños Seeded and Diced
  • 1 whole Bunch Fresh Cilantro Chopped
  • 1-2 whole Limes Juiced
  • 1/2 teaspoon Sea Salt

Instructions

  • Combine all prepared ingredients in a medium-sized mixing bowl. Give it a good stir and chill in the refrigerator until ready to serve. Keeps for one day, so get those chips ready!
  • *Optional ingredients // sliced avocado, sliced cherry tomatoes, black beans, and/or roasted corn.

Notes

Serve fresh salsa with tortilla chips for an appetizer, or scoop into one half of an avocado and eat for lunch! Also delicious as a topping for poultry and fish.
Original recipe from The Pioneer Woman // https://thepioneerwoman.com/cooking/2013/06/watermelon-pico-de-gallo/

 

Watermelon Salsa - a summertime favorite (recipe via simplyhappenstance.com)-81

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Protein Packed Energy Bites

Protein Packed (No-Bake) Energy BallsProtein Packed Energy Bites //

There are few things I enjoy more than whipping up something delicious for my four little ones. I love knowing the ingredients that go into the foods that nourish their bodies. I also love the sweet smiles on their cute little faces when they bite into homemade treats! 

Protein Packed (No-Bake) Energy Balls

This recipe is a simple one that the kids can even help with. With only a handful of healthful ingredients — this snack can be made in minutes. Their little hands are perfect for rolling the (no-bake) mixture into bite-sized balls. 

Protein Packed Energy Bites (Simply Happenstance) #energyballs #nobake #healthysnacks-19

I must admit, once you take your first bite, you may feel a little guilty! It’s sort of like eating a ball of cookie dough… only this time, you don’t have to sneak it!

Protein Packed Energy Bites (Simply Happenstance) #energyballs #nobake #healthysnacks #kids

Oatmeal, flaxseed, chia seeds, natural peanut butter, unsweetened coconut, raw honey, and chocolate chips make up the ingredients. The kids will have no idea that you are really filling up their bellies with protein-packed energy food!  

Protein Packed Energy Bites (recipe on Simply Happenstance) #energyballs #nobake #healthysnacks

These energy bites are great served as part of breakfast, packed in school lunches, eaten as an afternoon snack, prepared for upcoming road trips, for a fun day hiking, or an outing to the beach. (In fact, these little goodies will be accompanying my little girl on her field trip today!)

Protein Packed Energy Bites (Recipe via Simply Happenstance) #energyballs #nobake #healthysnacks

There are so many ways that you can customize these energy balls to make them your own! Try adding nuts, pretzels pieces, dried fruit, white chocolate, peanut butter chips, and/or endless other ingredients! (Just make sure to add enough nut butter and honey to bind it all together.) Enjoy! 

Protein Packed Energy Bites (Simply Happenstance) #energyballs #nobake 

Print Recipe

Protein Packed Energy Bites

Prep Time10 minutes
Total Time10 minutes
Course: Healthy Snack
Servings: 20 -25
Author: Simply Happenstance

Ingredients

  • 1 cup dry oatmeal
  • 2/3 cup unsweetened coconut flakes
  • 1/2 cup peanut butter or other nut butter
  • 1/2 cup ground flax seed
  • 1/2 cup mini chocolate chips
  • 1/3 cup raw honey
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Instructions

  • Mix all ingredients together in a medium-sized bowl until thoroughly combined. Cover with plastic wrap and chill for at least 1/2 hour.
  • Once chilled, roll into balls (I used a 1" cookie scoop to make mine bite-sized for the kids). If the mixture isn't forming/staying in a ball, simply add a bit more honey to bind it all together.
  • Store in an airtight container and keep refrigerated for up to 1 week.
  • Enjoy!

Notes

Recipe adapted from: https://www.gimmesomeoven.com/no-bake-energy-bites/

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Beet Caprese Salad

Beet Caprese SaladBeet Caprese Salad //

Oh, don’t you just love that summer is approaching rather quickly? Even though we are only in the midst of this spring season, I am eagerly awaiting pretty summer days… filled with lazy pajama mornings, no frantic schedule, loads of time with the kids, endless amounts of sunshine, and light tasty dishes enjoyed alfresco! How about you?

Beet Caprese Salad Recipe via Simply Happenstance #capresesalad #beets

This light Beet Caprese Salad is the perfect dish to accompany a warm day! I’ve had variations of it recently, while dining out. I decided to start lunching on this homemade salad during our Spring Break, since I had a little more time to focus on healthy meals. The combination of fresh vegetables, flavorful basil, creamy burrata cheese, crunchy pine nuts and slightly tangy balsamic dressing is brilliant! Your tastebuds will surely do a happy dance! 

Beet Caprese Salad via Simply Happenstance

Beet Caprese Salad with a Balsamic Dressing (recipe on Simply Happenstance)

The preparation takes mere minutes if you start with pre-cooked beets (that would be my recommendation to you). I bought them in the refrigerator section at Trader Joe’s. The rest of the ingredients you can slice and layer into a bowl or platter to serve. You can omit the spinach leaves altogether, and serve this deliciousness as an appetizer (by itself), or as a topping on warm grilled bread to make bruschetta. 

Beet Caprese Salad (via Simply Happenstance)

Regardless of how you decide to serve/eat it… you will be delighted! The freshness of the ingredients and robustness of flavor really shines through! 

Print Recipe

Beet Caprese Salad

This deliciously fresh Beet Caprese Salad makes for an excellent first course or light lunch during the warmer months of the year!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Lunch or Dinner
Cuisine: Salad
Servings: 2
Author: Simply Happenstance

Ingredients

  • SALAD //
  • 1/2 pound beets approx. 2-3 medium // scrubbed, steamed, cooled and sliced
  • 1 ripe avocado // skinned and cut into bite-sized chunks
  • 1 cup cherry tomatoes or 1/2 pound heirloom tomatoes // sliced
  • 1/2 cup fresh basil // chopped or left whole
  • 8 oz. fresh burrata cheese //drained and cut into 3/4-inch pieces
  • 1/8 - 1/4 cup roasted pine nuts
  • 2 cups of fresh spinach // rinsed and dried
  • BALSAMIC DRESSING //
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • sea salt and ground black pepper to taste

Instructions

  • DRESSING //
  • Add the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined OR mix in a small bowl using a fork to combine. Set aside or refrigerate until ready to use.
  • SALAD //
  • In a medium-sized bowl or platter, layer salad ingredients starting with the fresh spinach leaves.
  • Add the sliced beets, avocado, tomatoes, basil, burrata cheese, and pine nuts.
  • Drizzle on the balsamic dressing.
  • Serve and enjoy immediately!

Notes

* You can omit the spinach leaves and serve as an appetizer using the remaining ingredients. Eat this tasty beet caprese salad on its own, or serve with warm grilled bread (to make bruschetta).
* To make this recipe even easier, I purchased my beets all ready cooked and ready to eat from the refrigerator section of Trader Joe's.

 Enjoy, friends! The warm days of summer are drawing near! 
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