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breakfast to boot

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It’s going to be another fourteen hour day, so you will only hear from me once. I work at the bakery for 8 hours and then head straight to the restaurant until 9 ish. Sorry folks!

Breakfast was super yummy this morning:


Inside the mix was toasted quinoa, flax seeds, mango, organic unsweetened coconut and Chobani yogurt.

How do you toast quinoa, you ask? Well I snagged the idea from Caitlin’s Healthy Tipping Point blog. I rinsed and drained the quinoa. Then:
  • place quinoa on cookie/baking sheet
  • preheat oven to 350F
  • drizzle agave nectar on quinoa
  • sprinkle with pecans
  • bake for 12 to 15 minutes
  • let cool before placing on yogurt
  • great alternative to store-bought granola!

So, I am terrible at cutting mangos. I feel as if I hardly take anything away from the mango besides a few little pieces. How do you cut a mango? Any tips?


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

3 responses »

  1. cutting a mango it easy, just rest it up on end, meaning the skinny end pointing up, imagine the seed being down the middle of the mango, take your knife and place it about 1/3 the way over toward the seed, and cut straight down,, the knife will follow the seed all the way to the bottom of the mango, repeat with other side,, you will have two sides to the mango separated from its whole. Cut into chunks or slivers as you like.


  2. Pingback: Biking w/ the girls. « be filled up

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