Best-selling author, Caralee Fontenele, shares her passion for real food, flavour and mindful eating in her recently published cookbook, ‘Nourishing You’. Caralee’s dishes have been crafted for people with limited time who don’t want to sacrifice health, demonstrating her philosophy of eating real, whole foods.

More and more Australians are putting their wellbeing at risk as they prioritise work, family and social events over self-nourishment, with over 40 per cent of Australians reported always feeling rushed.

As the director of her family law group, mother of three, author and speaker, Caralee knows firsthand that we often put themselves last. Her purpose is to empower others to put their well-being first and learn how to nourish their mind, body and spirit so they can live their best life.

Caralee shares her recipe for a yummy chocolate berry breakfast treat. It is so good that it really could be a dessert, she says. This dish can be made in advance and kept in the fridge for a few days. It is a great energy breakfast to enjoy on the go.

Print Recipe
Chocolate & raspberry quinoa porridge
Course Breakfast
Keyword Breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Course Breakfast
Keyword Breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Instructions
  1. Place the quinoa in a sieve and rinse under a tap until the water runs clear.
  2. In a saucepan over medium heat, place the almond milk, maple syrup, vanilla extract, cacao powder and salt. Bring to a simmer and add the washed quinoa to the saucepan.
  3. Simmer on low heat for 25 minutes, stirring from time to time so that it doesn’t stick to the bottom.
  4. Once the quinoa is cooked, remove from the heat and stir through the frozen raspberries. Serve warm or chill in the fridge. Top with fresh berries and coconut flakes.

This Post Has 2 Comments

  1. erjilo pterin

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    1. marj

      Thanks for the compliment.
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