Every once in a while we meet another human being that just brings out the best in us and makes the world a more lovely place to be. Carol Valenzuala is one of those such women! She’s a dear friend, children’s wear designer (www.littleleona.com), Mom, Grandmother and oh!, so many more things too!
Carol is gifted in gathering friends in a way that is so organic you don’t realize it’s happening.. until you find yourself letting yourself into her home for no reason at all other than just to BE there. Here’s a photo of her with one of her (four)grandchildren, Chloe.
photo credit: Brittny Debonis www.10baretoes.com
This breakfast bowl is so simple you almost miss it… nutty quinoa ( an ancient and gluten-free grain) with crunchy slivered almonds and creamy avocado. Oh my! It’s absolutely wonderful. I first heard of this glorious creation when she was hosting a houseful of 8 young missionary women… they were talking about it for days after. I just HAD to try it, and I’m so very glad I did.
Perfect for a post-workout recovery brunch, or early in the morning for fuel throughout a busy day – I just KNOW you will love this!
1 cup of cooked organic Quinoa ( follow instructions on the package)
1/2 an organic Avocado, sliced
2 Tbsp slivered organic Almonds
a drizzle of Honey.. to your own personal taste. I like to go back and forth over the bowl 2-3 times.
a sprinkle of Sea Salt
Cook the Quinoa in water as directed on the package. This will keep in an airtight container in the fridge for up to one week.
While it is still warm (or even cooled... your choice) , add the yummy toppings onto your Quinoa bowl.
Dig in. You will be in heaven.