Tuesday, November 29, 2011

Heathier Breakfast and Soaked Oats

My kids eat dozens of eggs!  I'm trying to cut some eggs out of the breakfast routine and add more healthy variety.  I've been reading about the importance of soaking grains before eating them.  I'm trying to fill my kids up more with less food--crazy, right?  Some say that eating soaked oatmeal is more filling than eating today's regularly prepared oatmeal.  My kids love oatmeal and often eat it as a snack.  Tomorrow they will be served oatmeal that has been soaked.  I'm really hoping that they like it.  I say tomorrow because in my reading I've learned that the oats are best and healthier after soaking for 24 hours.  I'll let you know how it turns out.
This morning marked the second time I made Cream of Buckwheat for breakfast.  The first time I made it was a couple of weeks ago.  I made just a small amount to see if the kids would like it.  There was nothing left in the pot after they ate :)  Success!  Today I made it again, made more so that Jaime and I could have some too.  I told Jaime I packed it for his breakfast as he was heading out the door.  I know there was a slight groan.  However, later I got a text--he really liked it and was pleasantly surprised that he liked it.  Yea, double success!!!  Oh, I like it too.  Cream of buckwheat is gluten free and can be made dairy free as well.  I found the cream of buckwheat at Whole Foods on the same shelves as cream of wheat, oatmeal, and such.
Making the cream of buckwheat is very simple and doesn't really take any longer than making oatmeal or eggs.  The 2 times I've made it, I've cooked it in vanilla almond milk to make it sweet (terrible, but I knew that would ensure the kids would at least try it).  I love cream of wheat with some butter on it.  I am looking forward to making cream of buckwheat without the vanilla milk and adding some butter to it.

Cream of Buckwheat--Gluten and Dairy Free
2 1/2 cups vanilla almond milk (any milk or water will work)
1/2 cup cream of buckwheat
couple dashes of salt (optional)
Bring the milk to a boil, add the cream of buckwheat and salt, stir, bring back to a boil. Reduce heat to a simmer and stir frequently for about 10 minutes.
I serve it with some walnuts, dried fruit, and cinnamon on top.

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