1/4 cup quinoa, cooked
1/2 teaspoon ground cinnamon
1/4 cup unsweetened almond milk
1/2 teaspoon vanilla extract
1 Coconut Biscotti Flex Flavor 
1 tablespoon slivered almonds
1 tablespoon pomegranate seeds
1/2 banana, sliced
1/4 cup non-fat Greek yogurt
1 tablespoon unsweetened shredded coconut
1/2 cup berries of your choice
IMG_8969Directions: Place the cooked quinoa a medium size bowl and add cinnamon. In a saucepan over medium–low heat, warm the almond milk for 3–4 minutes. Stir in the vanilla and Coconut Biscotti Flex Flavor. Add almond milk to quinoa and mix well. Add a couple of spoons of quinoa to a glass jar and layer slivered almonds, banana slices, yogurt, shredded coconut and berries. Repeat until the jar is full. Top off with berries and pomegranate seeds as the top layer. Enjoy!
Serving Size: 1

Nutritional Information:

Calories: 290 calories
Fat: 12 grams
Saturated Fat: 8 grams
Protein: 12 grams
Carbohydrates: 34 grams
Net Carbohydrates: 27 grams
Fiber: 7 grams
Sugar: 14 grams


This was one of my FAVORITE treats when I was pregnant. To Learn More about my Ultimate Pregnancy Plan and other yummy recipes click HERE.