kid-friendly Archives - Simply Happenstance

Berry Vanilla Quinoa Bowl

July 23, 2016

Berry 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!

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.

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!;)

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!

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 mins

Cook Time15 mins

Total Time20 mins

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.

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

Energizing Smoothie Bowl

Breakfast Power Bowl

Apple Pie Breakfast Bowl

Snowball Cookies

December 13, 2015

Snowball Cookies //

Cookies… they’re definitely one of my top 5 favorite treats. I love how simple they are to make, that they come in the perfect size for indulging, and that there is usually an abundance of dough… so you have plenty to share!

During the holidays, I tend to try out some new cookie recipes along with a few tried-and-true faves. At bakeries, I’m always tempted by the traditional wedding cookies. They’re called varying names depending on the culture (Italian Wedding Cookies, Mexican Wedding Cookies, Polvorones, Russian Tea Cakes, and even Snowball Cookies — to name a few), and are baked for celebrations. Typical recipes call for nuts to be added, but in this particular recipe, I opted to substitute mini (semi-sweet) chocolate chips for the nuts to make it more kid-friendly. The outcome was heavenly… the kids couldn’t have been happier!

Growing up, I always looked forward to the Christmas tin of cookies that my Aunt Jean would make for our family. She would include a mixture of sweet treats that she baked up fresh in her kitchen (sugar cookies, fudge, seven layer bars, chocolate chip cookies, and these wedding cookies). It’s a tradition that I LOVE and try to uphold each year.

These Snowball Cookies with Mini Chocolate Chips have a rich buttery taste and melt-in-your-mouth with each bite. They’re delicate and flavorful… a lovely treat to share with family and friends over the holidays, and perfect to include in those cute holiday tins!

These little cookies are great for little hands to help with, too. Preparing the simple dough, adding in the mini chocolate chips, rolling into balls, and covering in powdered sugar are fun tasks in preparing these little bites of joy!

TIPS //

Use only real butter for best cookie results! You won’t be sorry!
Wait for the cookies to cool for a few minutes before rolling in powdered sugar. This will allow them time to cool (so as not to burn your hands) and set properly so that they don’t crumble.
Before serving, you can give an additional roll in powdered sugar to make them look freshly dipped in snow (wink, wink)!
The dough is stiff enough to work with right away, or if you prefer, you can roll them into balls and freeze in an air-tight container. The raw cookies can go straight from the freezer to the oven by adding 2 to 3 minutes to the original cooking time.

I hope that you and your families truly love the “mini” addition in this traditional cookie recipe! Making half the dough with mini chocolate chips and half with nuts (chopped pecans would be my choice!) would be a delicious way to share these treats with those you love! Warmest holiday wishes to you all… and Happy Baking!!!

Print Recipe