This Strawberry and Cream Breakfast Quinoa will satisfy every sweet tooth, ever the pregnant one… Trust me. I am talking from experience.
You won’t be surprised when I tell you that this was my 6 months pregnant craving. I’ve had some serious sweet cravings, and I could eat all the chocolate in the world!
Unfortunately, I was diagnosed with gestational diabetes, which makes satisfying my cravings a bit challenging. I have to watch out for the sugar and the carbs that I am eating. And when most of the time I do try to eat as healthy as possible, sometimes the cravings win the battle. I am pregnant, after all! But even then, I try to keep it as healthy and within the guidance as possible.
I was so happy when I found Lily’s products. It literally saved my husband life 😀 I am not sure how I would survive this pregnancy without those delicious chocolates. So, what’s so awesome and different about their products?
They are sweetened with stevia instead of sugar, which makes them diabetes-friendly! It’s also gluten-free, keto and paleo-friendly, and vegan!
I searched for sugar-free alternatives in my local grocery store, and I have to say there were not many. One of the not many choices was Lily’s chocolate and peanut butter cups (a healthier version of Reese’s). I decided to give it a try, but I was skeptical that they would taste meh. What a nice surprise! It all tasted so yummy! The PB cups were actually better than the sugar version!
To make Strawberry and Cream Breakfast Quinoa, I used their Birthday Cake White Chocolate and their chocolate chips that I usually use for baking. There is no need to add any sugar or honey. All the sweetness from chocolate and strawberries is more than enough.
The warmth of the quinoa will melt the chocolate and make this dish even more creamy and satisfying!