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This gluten-free grain can be made in bulk and keeps in the fridge for up to five days. Eat it plain or with just about anything -- veggies, a midday salad. Or for breakfast, try Kotsopoulos's favorite meal: A bowl of quinoa with shredded coconut or almond flakes, banana, and cinnamon plus a little vanilla. "Buy the plain kind, just like you would rice," she advises. "Only eating a bowl of white rice is like eating a bowl of sugar, because that's what it turns into." Quinoa is a complete protein source because it has amino acids, as well as stress-busting B vitamins.