The down economy has, I think, forced people to turn their eyes inward\u2014to their own kitchens. And while a heaping dish of Ina Garten\u2019s macaroni and cheese is good every once in awhile, it\u2019s not the most healthy thing to serve every night. (Cardiologist appointment for one, please!) Hence the emergence of \u201cgood\u201d comfort food\u2014fare that you can feel good about eating and that doesn\u2019t sacrifice flavor.![\"\"](\"https:\/\/chefjudigallagher.com\/scrumptious\/wp-content\/themes\/Basic\/images\/spicegirls.jpg\" "\\"Comfort")
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A good example of this kind of trend is a quinoa berry breakfast bowl. Colorful and flavorful, crunchy and filling, this is a perfect healthy, go-to breakfast dish that will make you forget about stacks of pancakes and sides of bacon. Well, almost.<\/p>\n
Quinoa Berry Breakfast Bowl 1 cup soy milk<\/p>\n 1 cup water<\/p>\n 1 cup quinoa<\/p>\n 2 cups fresh berries<\/p>\n \u00bd tsp. cinnamon<\/p>\n 1\/3 cup chopped pecans or walnuts<\/p>\n Agave nectar, to taste (alternatively: brown sugar, to taste)<\/p>\n Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in berries and cinnamon; transfer to four bowls and top with pecans. Drizzle agave nectar over each serving or stir in brown sugar.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" By Judi Gallagher. Let\u2019s be honest. When I think of comfort foods, I don\u2019t think of whole-grain pasta. I think … <\/p>\n
\n<\/strong>Adapted from Dr. John LaPuma\u2019s <\/em>Chef MD\u2019s Big Book of Culinary <\/em>Medicine<\/em><\/p>\n