Cooking for French Beauty: Recipe of the Week

Pistachio Coconut Banana Ice-cream with Hot Blueberry Quinoa

Summer is just around the corner which means 5am sunrises and early morning swims! With the warmer weather it’s the perfect time to ramp up the fruits and tropical berries in your daily diet.

Today we’re sharing one of our favourite healthy breakfast recipes for Spring. It’s perfect for a sweet tooth, but free from sugar, gluten and dairy! Stay tuned weekly as we share more of our favourite healthy recipes to nourish the body.

Sugar Free, Gluten Free, Dairy Free
Serves One
10 – 15 minutes

For the Blueberry Quinoa

2-3 tbsp quinoa

100 ml water

100 ml milk of choice

1 dash of salt

2 tbsp blueberries

2 tsp sweetener of choice (honey, agave, stevia etc.)

1. In a small saucepan, bring the water, milk and salt to a boil.
2. Add the quinoa, berries and sweetener and cook on medium-high heat for about 10 minutes.

3. Take off the heat and let cool a bit.

For the Banana Ice-cream:

2 bananas, frozen

150 ml soy or almond milk

1 tbsp pistachios

1 tbsp shredded coconut

2 tsp sweetener of choice (honey, agave, stevia etc.)

+some extra nut butter

Fresh blueberries (and other berries of choice)

1. Add all the ingredients into a blender and blend to a smooth and creamy mixture.
2. Add the banana ice-cream into your breakfast bowl, top with the blueberry-quinoa.
3. Finish off with a drizzle of nut butter and top with some extra fresh berries.

Source: Eat Better Not Less