Putting together a meal can be a struggle when you’re caught in the fast pace of our busy lives. To be sure I’m never without the the basics for a healthy meal no matter the time of day, here are four essentials I always have on hand:
Doesn’t this looks neat?
Smoothies are so pretty. And it came from this:
A cup of frozen pineapple, a handful of frozen raspberries, and 5 frozen strawberries. A half cup of water.
Blend. Enjoy your edible art.
A note: I like to make my smoothies extra thick, think enough to eat with a spoon. Add more water to yours if you’d like to drink it.
This Friday morning, I woke up craving something sweet for breakfast. Something a little more sophisticated than the cloying Cocoa Puffs I usually reserve for dessert. I was hungry and knew that a bowl of cereal would’t satisfy my growling stomach.
Rummaging around the cupboards, I saw a box of oats. Then it dawned on me–chocolatey oatmeal. Grabbing the dark chocolate I always have on hand, I quickly went to work. It was surely a rich breakfast, and one that I’d easily whip up again for a leisurely morning.
One cup of oats (steel-cut or old-fashioned, whichever you prefer)
Two cups water
a few squares of your favorite chocolate
Mix-ins like chopped fruit or nuts
Bring two cups of water to a boil
Add in oats and cook until soft
Break chocolate into small pieces and place into bowl
Serve cooked oatmeal in bowls while still warm but not hot
Swirl chocolate and oatmeal together
Top with your favorite fruit and/or nuts
Indulge and Enjoy!
What’s your favorite breakfast meal? Do you save it for special days or make it frequently?
P.S. A huge thank you to my readers who took the time to comment on last week’s post. I’ve been thinking a lot about your insightful responses.
Eating healthy can be a challenge in today’s fast-moving world—trust me, I know. I’m studying for a graduate degree in the evenings while working a full-time job during the day. Between work and class, sometimes I barely have time to think about cooking a fresh and healthy meal.
Today’s Thursday 2Go features a breakfast dish you can make ahead and keep refrigerated for up to a week or frozen for a few weeks. Eating a healthy and nutritious breakfast ensures that you have a solid foundation to face the day. Beat the morning rush with this recipe.
Thursday 2Go: Wheat Berry Cereal
Wheat berries are used to produce whole wheat flour, but offer many more nutrients in their whole seed form. Because wheat berries are unrefined, they retain nutrients and fiber that processed wheat products do not have. My favorite type of wheat berry to use for this breakfast cereal is called Khorasan wheat, or commercially sold as Kamut
My recipe here uses Khorasan wheat, but you can use regular wheat berries in the same way.
Bring two and a half cups of water to boil and add in one cup of your grain in a medium-sized sauce pan. I soak my Khorasan berries overnight to reduce cooking time, but it’s not necessary.
After two minutes, reduce heat to a simmer for around 30 to 40 minutes, or until berries are chewy but not tough. It’s important to be flexible with cooking times when cooking with whole berries, as it can vary depending on the type you use. After about 25 minutes of cooking, you can begin to taste a few pieces to taste for readiness while you leave it simmering on the stove. Because wheat berries take a while to cook, the most time-efficient way to cook these is by the batch. One dry cup of wheat berries creates four servings.
I store my cooked grains in the fridge. In a separate container, I store washed and chopped fruit for my mix-ins.
In the morning all you need to do is scoop your wheat berries and favorite fruit into a bowl, mix and enjoy!
My favorite combination is chopped pear and raspberries.
Now that you’ve got a healthy and filling breakfast in your stomach, you’ll be ready to face the new day ahead.
What types of breakfasts do you eat to start your days?
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