Zucchini Quinoa Flake Breakfast Bakes Posted on 05 Apr 11:07

Quinoa Zucchini Breakfast Bakes

Soft, moist and fluffy! These Quinoa Flake Bakes are so delicious! They are a perfect replacement for traditional breakfast scones and biscotti, go great with coffee and won't leave you yearning for a mid morning nap at the office.    

Quinoa Zucchini Breakfast Ingredients

The only sweetness here is from honey- I used a delicious Cuban honey that one of my clients brought back for me from her trip. Feel free to use maple syrup! 

This recipe calls for a combination of oats and quinoa flakes for this recipe but I think next time I might just only use quinoa flakes. If you want to get really crazy you could also use chocolate chips! 

Quinoa Zucchini Breakfast Baking

If the banana is soft and ripe- it will mash well with a fork with the peanut butter and egg. If your using one that's under ripe I would suggest pre-smashing it on a plate or using a food processor. 

Quinoa Zucchini Breakfast Preparation

Sometimes I make these into cookie form, sometimes muffin form, and sometimes into a loaf. Really it just depends on your mood. If your unsure about baking time these can burn easily and placing them on a baking tray with parchment paper will ensure the don't stick. 

Quinoa Zucchini Breakfast Cookies

Zucchini Quinoa Flake Breakfast Bakes


Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Serves: 12 - 14 cookies


  • ½ cup peanut butter (or nut/seed butter of choice)
  • ¼ cup honey
  • 1 medium banana
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup rolled oats
  • ½ cup quinoa flakes
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup shredded zucchini, pressed in a dish towel
  • 2 tablespoons chia seeds


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Add peanut butter, honey, smashed banana, egg and vanilla in a large bowl, mix until combined. 
  3. Add oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together.
  4. Fold in shredded zucchini and chia seeds.
  5. Spoon 2 tbs of dough onto the baking sheet at a time
  6. Bake cookies on center rack for 15 - 18 minutes until edges are golden brown.
  7. Remove and let cool completely 


Cumin Scented Black Quinoa Rice Posted on 05 Apr 10:32


Black Quinoa with Rice and Cumin

Cumin scented black quinoa and wild rice makes for a beautiful and exotic side to any chicken, fish or duck main. You can even use a brown rice that would really make the black quinoa pop on the plate. Also, the cilantro and cumin are natural friends! Each one brings out the best flavour and taste in each other. 

Black Quinoa Rice Ingredients

I love that although this is black quinoa it has such a beautiful red tone to it, especially against the green of the avocado. You can see how health food is beautiful for a reason! 

Baking Black Quinoa Rice and Cumin

Coming from a family that eats a lot of rice, I was happy to be able to introduce my family to quinoa in a way that was familiar to them.

The fact that it was made with sautéed garlic and onion, pepper and salt means it's more health conscious then adding a store bought sauce to the dish. 

Black Quinoa with Rice and Avocado

If at first your tempted to cook the rice and black quinoa in the same pot- JUST STOP. They do cook a bit differently and you should keep them in separate pots. The avocado and lemon is for texture and taste afterwards, keep the avocado slices cold and make sure you scoop the seeds out of the lemon! no one likes to squirt lemon juice on their dish and dig out the seeds later. 

Black Quinoa with Avocado and Wild Rice

Cumin Scented Black Quinoa Rice 


  • 1/2 cup wild rice
  • 1 cup black quinoa, rinsed well
  • 1/4 teaspoon kosher salt plus more
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 small onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 teaspoons cumin seeds
  • 3 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons 1" pieces chives
  • Freshly ground black pepper
  • 1 avocado, peeled, pitted
  • 1 lemon, cut into wedges 


1. Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.

2. Combine black quinoa, 1/4 teaspoon salt, and 2 cups water in a medium saucepan.

3. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes.

4. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Fluff quinoa with a fork, and transfer to a large bowl.

5. Heat 2 tablespoons of coconut oil in a large skillet over medium heat.

6. Add onion and cook, stirring occasionally

7. Add garlic and cumin and cook, stirring often, for 2 minutes.

8. Add to quinoa. Add rice; mix well.

9. Add remaining oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper.

10. Cut avocado into wedges. Serve salad with avocado and lemon wedges.



Warm Avocado - Feta Black Quinoa Salad Posted on 05 Apr 09:43

WARM salad, I know it sounds gross but it's actually pretty delicious! We're not taking about wilting the veggies, just gently tossing them in a warm pan with some coconut oil. This really brings out the mint flavour in the dish and brings a beautiful fragrance into your kitchen. 

Avocado Quinoa Salad

Generally I use swiss chard for this dish because they hold up well when warmed and the red colour is beautiful on the plate. The black quinoa, pistachios and feta can all be pre-mixed in a bowl to let the flavours marinate together. 

Avocado Quinoa Salad Ingredients

While preparing for this dish I had to visit three grocery stores! Apparently everyone has been shopping for chives this week. I really had to evaluate the commercial grocery store system and concluded that I'm looking forward to farmers market time! 


Avocado Quinoa Salad with Feta

Along with adding diversity to your meals, mint leaves are know for being a great appetizer or palate cleanser and promotes digestion. It also aids cases of indigestion or inflammation. 

Avocado Quinoa Mixed Salad

Warm Avocado & Feta Black Quinoa Salad 

  • 1 cup black quinoa
  • 1/2 tsp. sea salt
  • 8 oz. greens beet greens, chard that are lightly cooked.
  • 10 fresh mint leaves, slivered
  • A heaping 1 Tbs. finely sliced fresh chives


  • Grated zest of 1 lemon
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. olive oil, plus more as needed
  • 1/2 tsp. ground cumin
  • Sea salt, to taste

Garnish and Toppings: 

  • 1 avocado, halved, pitted, peeled and sliced
  • Crumbled feta
  • Pistachio nuts 


1. Rinse the quinoa in cold water.
2. Bring 2 cups water to a boil.
3. Add the quinoa and salt, then cover about 30 minutes.
4. You should have about 2 1/2 cups cooked quinoa.
5. In a bowl, toss the cooked quinoa with the finely chopped cooked greens, using your fingers to distribute the greens.


1. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, cumin and a pinch of salt.
2. Pour it over the quinoa and greens, add the mint and chives and toss to coat. Taste for salt.
3. Spoon the quinoa mixture onto a platter. Cover the surface with the avocado, cheese and pistachios and serve. 


Banana Chocolate Chip Quinoa Flake Muffins Posted on 29 Mar 19:57

Banana Chocolate Quinoa Muffins

When we were kids my mom always made pancakes for breakfast on Sunday mornings. I'm always tempted to keep the tradition up but Sunday's are always busy days! Making these Banana Chocolate Chip Quinoa Flake Muffins gives me the same warm comforting feeling as having pancakes all day long!

Banana Chocolate Quinoa Flake Muffin

You can't deny the combination of chocolate, banana and pecans. Topped with some maple syrup this is a great way to use heart healthy quinoa flakes in your diet.

Sometimes health can get compromised when you use chocolate chips. Check out your grocery store for some healthy options - semi sweet, dark, sugar free or vegan free can taste just as good or even better then regular chocolate chips.

Banana Chocolate Quinoa Muffin Mix

Depending on my mood I'll either makes these as muffins, as a loaf or on a pan like an actual pancake. muffins and loaves make for easier transportation and packaging to share with friends and family.

Banana Chocolate Chip Quinoa Muffin Pan

Cinnamon and nutmeg also deserve a shout out  in this recipe so use as much as you'd like but fair warning that nutmeg has a reputation!

In the 12th century it was considered strong enough to fight infection and poisonous enough to cause abortions. (Not that I'm to worried about anyone over-doing it! we all know cinnamon wins against nutmeg.) Cinnamon meanwhile has antiviral, anti fugal properties and may help treat type 2 diabetes!

Baked Banana Quinoa Muffins

Banana Chocolate Chip Quinoa Flake Muffins
Prep time:  2 mins
Cook time:  3 mins
Total time:  5 mins
Serves: 4  


  • 12 tablespoon banana, mashed
  • 2 eggs
  • 2 cup quinoa flakes
  • 4 tablespoon chocolate chips
  • 2 tablespoons of maple syrup
  • Dash of salt
  • 4 tablespoon pecans, chopped
  • Dash of cinnamon and nutmeg


  1. Prepare a pan by oiling with a dab of coconut oil. Set aside.
  2. Drop all ingredients in a small bowl and mix until fully combined.
  3. Press mixture into prepare dish and even out with fork.
  4. Place in a preheated oven at 350F and bake for 25-30 minutes.
  5. Allow resting for 1 minute before tipping over onto a plate and smothering with your favorite toppings - a little bit of butter, some Nutella, maple syrup jam or honey!

Red Quinoa, Kale, Sweet Potato Rolls Posted on 29 Mar 19:55

Sweet Potato, Red Quinoa and Kale; what other nutrient dense foods can you think of to stuff inside a spring roll? Not usually what you would see if you ordered spring rolls at a restaurant but these offer a great flavour and a hearty meal.
What gives these rolls their full flavour is found in the dressing. Make sure you create lots of extra dressing to dip the spring rolls in after. The kale should be well coated, massaged with clean hands and left to soften while the sweet potatoes cook in the oven.
The sweet potatoes will be coated in coconut oil and the smaller you can slice up the sweet potatoes the easier it will be too roll them in the rice paper. For a healthier option you can find brown rice paper at your local health food store.
Red quinoa in this dish really pops out against the kale and rice paper. You will want to add the quinoa to the kale once it cools down from cooking and fold everything together.
If you're an artist you will love working with rice paper and rolling these into a tight perfect roll. If you aren't an artist then this is going to test your patience a little. You need to soak the rice paper as it lies flat on a pan. Warm water works best and just soak until its malleable, if you leave it to long you won't be able to manipulate it well to create the rolls.
Have fun making these and enjoy eating them as a meal or a snack. They travel well and are a great finger food for parties.
Red Quinoa, Kale, Sweet Potato Rolls
Prep time 
Cook time 
Total time 
Serves: 2 servings
  • 1 medium sweet potato diced small
  • 2 teaspoons coconut oil
  • 2 cups kale
  • ¼ cup cooked red quinoa
  • 4 rice paper wraps
  • Salt + pepper to taste
  • 3 tablespoons tahini
  • 3 teaspoons lemon juice
  • 1½ teaspoons tamari
  • 1 teaspoon miso paste
  • 1 grated garlic to taste
  • ½ teaspoon ground ginger
  • Water as desired for consistency
  1. Preheat oven to 400ºF. Toss sweet potatoes with coconut oil and season with salt and pepper
  2. Roast for 20 - 25 minutes until soft and starting to brown
  3. Toss kale with 1 tablespoon of dressing
  4. Massage until kale has softened slightly
  5. Cook and cool red quinoa
  6. Add cooled quinoa to kale mixture
  7. Dip one rice paper at a time. Once the rice papers are a little soft, place them on a clean surface
  8. Lay the kale-quinoa mixture on the center of the paper
  9. Top with sweet potato and roll the rice paper like a pita wrap
  10. When ready to serve, slice in half and dip in the remaining dressing

Red Quinoa Guacamole Chickpea Wraps Posted on 29 Mar 19:52

Someone mentioned to me the other day that they were participating in Lent (a religious observance in the liturgical calendar of many Christian denominations) and because of this they weren't eating their usual meat dishes. I suggested they try increasing their bean and legume intake, more specifically with chickpeas to help them cope with the drop in protein and sustenance.

That got me thinking about how under appreciated foods like chickpeas, beans and legumes are in recipes and cooking. The average cost for dry beans is $0.25 a cup making it a very reasonable option for large families with many mouths to feed or families who want to eat healthy on a budget.

Looking at the profile of the chickpea; per 100 grams it contains 6g of fat, 61g of carbohydrates and 19g of protein. A pretty healthy profile to be sure! Combined with Red Quinoa not only do these two pair well both visually and tastefully but creates many dynamic recipes for breakfast, lunch or dinner!

Red Quinoa Wraps are made from completely plant based ingredients. For meat lovers out there you can pair with a side of grilled chicken or lamb. But really you don't need to be worried about protein because these wraps will give you about 30 grams a serving if you pack them right.

Boston or iceberg lettuce works well for these because of their shape. And the filling is versatile enough that you can stuff regular tortillas or vegan tortillas with it! Don't forget the salt and pepper to really bring out the favours of the avocado and quinoa.

Red Quinoa Guacamole Chickpea Wraps 

  • 1 can chickpeas, drained + rinsed
  • 1 avocado
  • ¼ cup cooked quinoa
  • ¼ cup chopped parsley
  • Juice of half a lime
  • Pinch of sea salt
  • Cracked pepper to taste
  • 1 head boston or iceberg lettuce
  • toppings: sliced cherry tomatoes, chopped cilantro, vegan sour cream/tahini, seeds
  1. Add the chickpeas and avocado to a large bowl.
  2. Mash with a potato masher or fork until chickpeas are broken up and the avocado is creamy.
  3. Stir in quinoa, parsley and lime juice.
  4. Season with salt and pepper, taste and adjust seasonings as necessary.
  5. Add into lettuce leaves and top with desired toppings.

Red Quinoa Power Balls Posted on 29 Mar 19:40

Red Quinoa Power Balls

These Red Quinoa Power Balls are usually the answer I give many of my nutritional clients when they ask about healthy snacks.

You always have to be mindful when eating snack during the day as many of them can be calorically dense. Snack and meals should always follow the 3 rules of good nutrition:

  1. Every meal should have a protein
  2. Every meal should have a healthy fat
  3. Every meal should have a carbohydrate

The ingredients for these Red Quinoa Power Balls include:

Red Quinoa Power Balls Ingredients

Protein: vanilla whey isolate protein, red quinoa proteins
Fats: almond butter, almonds
Carbohydrates: figs, dark chocolate chips & red quinoa

Red Quinoa Power Balls Mix

The chocolate chips make this snack really decadent and a perfect for post workout nutrition. If you think your going to eat these as a regular snack then you should consider leaving the chocolate chips out as the figs will give it a good amount of sweetness.

The figs just need to be thrown into the food processor for a bit before combining all the ingredients in a bowl. The almond butter should be soft enough to stick everything together. If not you can add a little bit of water or some maple syrup for a little sweetness and stickiness.

Red Quinoa Power Balls

The reason I use Red Quinoa for this recipe is for the awesome colour. There are no known benefits to red quinoa vs. white quinoa but the red colouring looks great against the greens of vegetables, or as a base for chicken, fish & steak. This really impresses anyone you might have over for dinner.

Red Quinoa Power Balls

Also, did I mention these require no baking? Which is why this recipe is perfect for people on the go. easy to make, and easy to travel with. I include chia seeds to give it a little crunch plus they have the added benefit of extra fibre.

Red Quinoa Power Snacks

Red Quinoa Power Balls 

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 1 hour
Yield: 8 - 12 balls


  • 1 cup dried Turkish figs (you can also use cranberries, Raisins or Apricots for different flavors!)
  • 1/2 cup almond butter
  • 1/4 cup chip seeds
  • 1/2 cup cooked red quinoa
  • 1/4 cup slivered almonds
  • 1/4 cup dark chocolate chips
  • 1/2 unsweetened coconut flakes
  • 1/2 cup vanilla isolate protein powder


  1. Add figs or dried fruit to a food processor and process until they are broken down to small pieces
  2. Add all ingredients into a bowel, wash hands and mash everything together
  3. Have a little taste for sweetness, if needed add 1 teaspoon of maple syrup
  4. Wash your hands, rub coconut oil on your hands so the mixture doesn't stick to them while you make your balls
  5. Roll balls out and place them in an air tight container
  6. refrigerate for 1 hour before serving.

Mexican Quinoa Fiesta Posted on 29 Mar 19:30

Mexican themed parties are always loads of fun! This dish doubles as a main course, side dish or nacho dip for later in the evening. While entertaining make sure you have the Mexican Party Playlist by Tex Mex Mix on Spotify for maximum fiesta impact.

upFirst let's take a moment to discuss Cilantro, you either love it or you hate it and for the most part I really thought cilantro and parsley were the same thing. They are not. However, you can replace cilantro in this recipe with parsley but I should warn you if you do this the black bean flavor won't open up as well.

Just looking at these ingredients makes me want to party! The chili flakes and cumin seeds in this picture are whole but I use a manual seed grinder to break them up. If you have chili power and cumin powder they will do just as good a job. This is the perfect time to use a firm avocado. It will soften up when it's integrated into the hot dish and when it's kept in the fridge over night. If you use a really ripe avocado then you risk it getting all mushy.

What I tell almost all my students who are learning to cook and eat better is that everything tastes awesome cooked in sautéed olive oil and garlic. It's SO EASY to do and when you get really fancy (like we are here) you can add other herbs or vegetables too your sauté.

Mexican Quinoa Fiesta



  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 cup black beans, drained and rinsed
  • 1.5 cups of diced tomatoes fresh or canned!
  • 1 cup corn kernels
  • 1 teaspoon chili flakes
  • 1/2 teaspoon cumin seeds
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves or parsley for a mild flavor


  1. Heat olive oil in a large skillet over medium high heat.
  2. Add minced garlic and jalapeno, stirring for 1-2 minutes until garlic lightly browns 
  3. Crush chili flakes and cumin seeds 
  4. Add in vegetable broth, quinoa, beans, tomatoes, corn, chili flakes and cumin; 
  5. Season with salt and pepper, to taste. 
  6. Bring pan to a boil; cover, reduce heat and simmer for 15-20 minutes until quinoa is cooked. 
  7. Stir in avocado, lime juice and cilantro For the health conscious serve hot with chicken strips and for the party conscious pour over nachos add cheese and bake until the cheese is melted.

Pizza Quinoa Bites Posted on 29 Mar 19:14

My favorite cooking adventures always happen when I get invited to a potluck party. I never want to bring the same old dip and chips so I have fun being creative. 

Try thinking outside of the box and take some traditional potluck food items and change them up. 

These Pizza Quinoa Bites are a perfect icebreaker and so unique they will surely take home the potluck prize. I didn’t think I would enjoy these as much as I have but they really are a great mix of spicy, soft, chewy pizza bites.  

The best place I have ever brought these too was a Super Bowl party. With all the staples of chicken wings, beer, chips & cheese. I was just so greatful I had something healthy but fun too munch on even if no one else knew what it was made of!

 Sneaking in health just has to be a priority sometimes and the face people make when you tell them these delicious bites are made from Quinoa is just awesome to witness. 

First you are going to want to start with the Chickpea topping which is what gives this dish spice, flavor and crunch! 

Drain the peas, and pat dry with a paper towel. After that you can spread out on a pan. I like to melt the coconut oil in a pot first and use a kitchen brush to paint the chickpeas with the oil, make sure they are well coated. 

Your going to season with crushed pepper flakes, salt and pepper. Hopefully your using fresh ingredients and whole kernels, crushing them before seasoning just enhances the flavours.  

Once those are roasting in the oven It’s time to make our dough for the bites. ¾ cups of Quinoa is actually a considerable amount, so you will be making between 12-15. Double the recipe for a large party! 

Some recipes will call for garlic powder but I prefer the fresh taste of real garlic. If you are using a high powered blender it should have no problem blending the garlic nice and smooth into the dough. 

Once your dough is smooth you can use a non-stick mini muffin pan coated with olive oil or coconut oil to press the batter right to the bottom and smooth out the sides. 

You can use parchment paper but I personally find these to be annoying to cut properly and they don't hold the round shape as well I would like them too.

As long as you keep an eye out when everything is in the oven they shouldn’t burn and stick. Make sure you also take them out half way to turn them over gently with a knife or flexible cooking tool.

Usually when I turn them I’ll take the back rounded end of a wooden spoon and push a little depression into the dough. This will help keep all the topping on it after

Once your all done you can pick whichever tomato sauces you prefer, to garnish and complete your bites! Sometimes i'll opt for a little shredded cheese on top and pop them back in the over for 2 minutes to melt. Another tip is to garnish with a bit of parsley or fresh oregano leaves. 

 Pizza Quinoa Bites 

Prep time: 2 hours 30 minutes
Cook Time: 30 Minutes
Total Time: 3 hours
Yields: 12-14 Bites 


  • ¾ cup quinoa, uncooked
  • 2 tablespoons water
  • 2 tablespoons hummus
  • 1 tablespoon olive oil
  • ½ clove of garlic
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Crushed red pepper, salt + pepper (optional)
  • ¼ cup tomato sauce
  • ½ cup garlic roasted chickpeas
  • 1 (15oz) can organic chickpeas, drained + rinsed
  • 1 tablespoon coconut oil, softened or melted


  • Soak uncooked quinoa for 2 hours in hot water

    Roasted Chickpeas 

  • Place chickpeas on a baking sheet rub with coconut oil.
  • Remove any skins that come off on the pan.
  • Sprinkle with crushed salt, pepper and pepper flakes.
  • Bake the chickpeas at 375ºF for 30 - 45 minutes until crispy.
  • Stir them around a few times so as not to burn


  • Pre-Heat oven to 400ºF
  •  12-cup muffin tin - drizzle ¼ teaspoon of oil in the center. Spread around with your finger until evenly coated and set pan aside.
  • Thoroughly rinse quinoa, then add to a blender.
  • Add:
    • ¾ cup quinoa, uncooked
    • 2 tablespoons water
    • 2 tablespoons hummas
    • 1 tablespoon olive oil
    • ½ clove of garlic
    • ½ teaspoon baking powder
    • ½ teaspoon salt

    & blend on high until smooth and creamy.

  • Pour 1 tablespoon of batter into each muffin tin and bake for 10 minutes.
  • Remove pan and turn crusts over, bake for 10 more minutes until edges are browned.
  • Remove baking sheet from oven and top each pizza round with 2 teaspoons of tomatoes sauce, cheese and a few crispy chickpeas.
  • Serve immediately! or reheat for 10 minutes in the oven on 250ºF.

Blueberry Lemon Quinoa Breakfast Bowl Posted on 24 Jan 07:00

Blueberry-Lemon Quinoa Bowl

This breakfast is to good not to share! Especially when you get bored of the same old oatmeal this can add a little verity to your morning routine. Between you and I the recipe says non-fat milk but when I'm craving an extra creamy treat I use whole milk.

When it's winter time especially, hearty and warm meals are a must have. Do you get the chills during a snowy day? Even if your inside a warm house? thats why I love meals like this so much. It's like a warm hug from the inside out.

The lemon zest is really what brings all these flavours together. Without it this dish is a little bland. Look in your spice rack for nutmeg or cinnamon to keep it exciting. Never be afraid to try new spices.

Depending what I have on hand I may even switch out the flax seeds for chia seeds. Really you can be as creative as you want! The base with this recipe is always the same - milk and quinoa. What you use to sweeten it can very also. Maple syrup is just so delicious but you can use honey, stevia or agave syrup.

Blueberry Lemon Quinoa Bowl

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings


  1. Rinse quinoa in a fine strainer with cold water.
  2. Heat milk in a saucepan over medium heat until warm.
  3. Stir quinoa and salt into the milk; simmer over medium-low heat for 20 minutes or until liquid is absorbed.
  4. Remove saucepan from heat.
  5. Stir maple syrup and lemon zest into the quinoa mixture.
  6. Add blueberries on top or mix them in.
  7. Top each with 1 teaspoon flax seed to serve.