Over the summer read Scott Jurek’s new book Eat & Run. I also wrote a review of the book. When I read the book I expressed an interest in a few of the recipes contained in the book. Tonight I tried the first one.
For those of you who have access to a copy of this book you can find this recipe on pages 89-90.
My daughter and I were able to find all of the ingredients at a bulk food store yesterday. I used regular chocolate chips but otherwise followed the recipe as it is in the book.
I sampled a bar tonight after they were ready. I think I will be making these again in the future!
This week’s recipe is a great breakfast option. If you are not familiar with quinoa it is a seed that is high in protein and fibre. It is a popular choice around here, my wife and 2.5 year-old regularly have it for breakfast.
Unfortunately I don’t have a picture of this one but you can check out the full recipe with a picture here. This is the recipe my wife uses to make her cereal. While my wife uses this recipe she has adjusted the recipe slightly by adding a few cardamom pods and a couple of cinnamon sticks when she stores it in the fridge. She then adds the frozen berries when she warms up her bowl in the morning.
For more information on the health benefits of quinoa have a look at this article that provides more reasons to include quinoa in your diet.
If that’s not enough for you, ultramarathoner Scott Jurek is a big fan of quinoa. Incidentally, I am currently in the process of reading his new book “Eat & Run” and I just might have to try his quinoa recipe at some point.