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How BUF Girls can help you achieve your goals this New Year

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It’s that time of year when everywhere you look people are jumping on the health and fitness band wagon. Resolutions are running rampant and each person is determined to succeed this year, despite the previous year’s disappointments. We’ve all been there, trying to slug it out alone to achieve some kind of crazy body goals we screenshotted from a #fitspo on instagram.

But where’s the joy in that! Setting goals and reaching them is so much more fun when you’re surround by inspiring and like-minded women who are there supporting you every step of the way. That’s why we are kicking off our first BUF Body group intake for 2017 starting 6th February, and we couldn’t be more excited!

It’s the perfect way to start your year, whether you are wanting a full lifestyle overhaul complete with a brand new mindset or are just trying to get back on track with those healthy habits that petered out over your much needed break. Our 6-week program will have you feeling amazing and full of energy in no time.

So to build the anticipation for BUF Body kickoff, we’re giving you a recipe sneak peek. This is one of our favourite protein breakfast meals from the first week of the program and if this doesn’t get you excited… actually who are we kidding, we know you’re already chomping at the bit! Get to preparing this delicious Coco-Quinoa bowl and while you’re at it make sure you sign up to join our BUF girl squad this February and avoid some serious FOMO (ain’t nobody got time for that)!


Coco-Quinoa Bowl

Organic Breakfast Quinoa with Nuts Milk and Berries

What you’ll need

  • 3⁄4 Cup quinoa, rinsed and drained
  • 500ml water
  • 1⁄2 – 1 Cup coconut milk
  • 1-2 t Stevia or honey
  • 1⁄4 t Ground cinnamon (plus more for serving)
  • 2 T Walnuts (or nuts of choice)
  • 1 Cup fresh blueberries (to serve)
  • 1 T Raisins or chopped dried figs
  • 2 T Coconut or natural yoghurt (to serve)

Now do this

  1. Rinse the quinoa really well and if you can, soak it overnight in the water (add a spoon of yoghurt or pinch of salt too if you like).
  2. In the morning, put the quinoa in a pot on the stove and add a little more water if needed. Bring to the boil, then reduce the heat to medium-low and cook, covered, for 10 minutes.
  3. Stir in some milk and the dried fruit and nuts. Cook, covered, for another 10 minutes, then stir in the stevia or honey, cinnamon and the remaining milk.
  4. Serve with blueberries on top and a dollop of coconut or natural yoghurt.


Recipe created by naturopath, kinesiologist & author Cassie Mendoza-Jones

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