Posts tagged #porridge

Almond Amaranth Brekkie

Amaranth has THE most protein out of all the gluten-free grains, and that protein also happens to have a blend of the most digestible varieties: “albumins” and “globulins”. This means that it will go down easy, won’t weigh you down, or give you a bubbly tummy. It’s also high in fiber, iron, and magnesium. Because amaranth is such a powerhouse grain but not the most delicious in its class, it’s often added to soups, stews, mixed with other grains, or used in flour form for gluten-free baking to up the nutritional ante.

Breakfast is a non-negotionable for me, however, sometimes making it to the grocery store is not. So when I find myself in a brekkie jam, my go-to is making any grain I have on hand into a healthy AM meal (also see Brown Rice Porridge). The recipe below is extremely hearty and every bit delicious.
After all, nut butter + banana is a flavor match made in heaven.

Almond Amaranth Brekkie

Ingredients:
2 cups almond milk (unsweetened vanilla)-could also use water
1/2 cup amaranth
2 Tbsp. almond butter
1/2 banana
1 tsp. chia seeds
1 tsp. ground flax seed
1 Tbsp. hemp hearts
pinch of salt
hearty dash of cinnamon
stevia to taste

Directions:
Bring almond milk to a boil and add your amaranth. Lower heat and simmer for 20-25 minutes. Then add your chia, flax, salt, and almond butter. Stir to thoroughly combine. After about 5 minutes, determine if you like the thickness and add extra almond milk if necessary. Sweeten with cinnamon and stevia then pour into a bowl. Top with banana slices and hemp hearts.

Enjoy!

The Berenstain Bears <3 Porridge

No eggs, no oats, no problem. You can make a great breakfast out of any grain really-when you add the right ingredients. Strive to use whole grains when possible and always give them a good rinse (or better yet, soak) before cooking.

Because I often pack my breakfast and lunch the night before, I had a little panic when I saw I was out of my usual fixin’s. If I get to the early gym class I am beyond hungry by 8am and breakfast is non-negotiable. While thinking of the healthiest option I could grab at my corner bodega, my eyes paused on the bag of brown rice. Hmm…Aha! Brown rice porridge it would be. The word ‘porridge’ always makes me think of The Berenstain Bears books and it’s hard to shake a connection as deep as my childhood is with those paperbacks. So just when you think you have no hope for breakfast, warm up with this meal fit for a grizzly!

Brown Rice Porridge


Ingredients:
1 cup Brown Rice
1 cup Water
2 cups Almond Milk (any milk or even water)
2 Stevia packets or 15 drops liquid
1 Tbsp. Cinnamon
1 Tbsp. Ground Flax Seeds
2 tsp. Vanilla Extract

*Optional add-ins: 1 Tbsp. coconut oil, 1 Tbsp. maca powder

Directions:
Bring the water and almond milk to a boil and add in brown rice and cinnamon. Simmer until rice is cooked through and to desired texture & thickness of the porridge. Add in vanilla, stevia, and ground flax seeds after rice becomes soft and incorporate thoroughly into the mix. The flax will absorb some liquid so add in any extra water or almond milk depending on thick you want it. Taste and tweak accordingly. Some like it more ‘al dente’ and others like it as straight mush. Find your happy place and enjoy!