After years of making oatmeal to start my day on the ski hill, I need a break. The relationship has become a bit redundant, so I am trying a breakfast Quinoa (pronounced kin-wa). Similar to oats, quinoa has a balanced set of amino acids and is packed with protein and fiber. I used this recipe that incorporated slivered almonds and dried apricots, sweetened with some maple syrup. Instead of orange zest- I just splashed a bit of orange juice in. Top it off with some ricotta cheese and this will hold you over well past lunch-time on the slopes.