Fat Burning. Quinoa Crunch.

When i entered the bizarre world of modeling 4 years ago I had no idea what I was doing. Who really does? For me, It was all about ‘pretending’ you knew, doing whatever you did that originally got you there, and listening to everything you’d heard on ANTM (so so realiable). Eventually I figured out that this wasn’t the best way to go about a ‘career’ and that my ‘older’ model counterparts probably knew a thing or two more about this life than television. Sometimes you’ve just got to ask for help. So, help me Jillian. 

(shot from my first modeling job. ever. Pregnancy Catalog, complete with a fake belly and push up bra) Thanks Paolo @elitemiami)

This is a recipe from Jillian Michaels Fat Burning Cookbook (oh fat burning, she really thought that name through). It’s a protein packed take on a parfait which is delicious but sometimes loaded with sugar. This one uses raw quinoa and flax seeds and is ready in as long as it takes for you to pour your cereal. 


Start by rinsing the quinoa in a mesh strainer and rinse under cold water till it runs clear. Then in a bowl combine quinoa, flax, olive oil, and honey (or maple syrup).
Spread the quinoa mixture over a baking sheet and bake in the oven for 10-15 minutes or until golden brown. Spread the mixture as thin as you can get it to really get a crunch and to speed up cooking time.

When the mixture cools break into little bits and place in a container for future use. Add two TBSP over 1/2 cup of nonfat plain Greek yogurt and top off with 1/2 cup of your favorite berries (i used frozen and let them thaw) finish with 1/2 tsp of honey.
Greek Yogurt Cup with Quinoa Crunch and Berries

For the Quinoa Crunch

1 cup quinoa
1/4 c flaxseed
1 tbsp honey
1 tbsp olive oil

For the Greek Yogurt Cup

(1 Serving)
1/2 cup nonfat plain Greek Yogurt
(optional, pinch of cinnamon)
2 Tbsp Quinoa Crunch
1/2 cup fresh blueberries, raspberries, blackberries (or mix)
1/2 tsp honey


Preheat oven to 300′.


Place the quinoa in a mesh strainer and rinse under cold water until the water runs clear; easier if you place a bowl underneath. Drain well.

Transfer the quinor to a medium mixing bowl. Add the flaxseed, honey, and olive oil. Use a spoon to mix until well combined. Spread the mixture in a thin layer on a rimmed baking sheet. Bake until lightly browned, 10-15 min, stirring once. Transfer the crunch to a large plate to cool and store in a container for up to a week.

Place the yogurt in a small serving bowl. Top with the Quinoa Crunch and berries. Drizzle honey and serve.
Calories: 216.9 Protein: 11.8 g Carbs 33.1 g 

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