Tropical Breakfast Bowl

think winter is almost over. I’ve almost permanently switched over to a spring coat, and I have worn capri tights more often than my winter leggings when running lately. And speaking of running, I have been running outside! I think the last time I stepped on the treadmill was two full weeks ago. Most importantly, champagne mangos are showing up at the grocery store.

So, with signs of spring and thoughts of warmer places, I made this 2-grain, 3-seed tropical breakfast bowl on Saturday. Eric said it reminded him of mango and sticky rice that we gobbled up in Thailand, and while it wasn’t inspired by that treat, it did certainly hit those notes.
Tropical Breakfast Bowl

Eric and I took the time to plan a year of trips while we still have the Southwest Companion Pass, which expires at the end of this year. We have some fun stuff coming up, including a weekend in the Florida Keys, camping in the Sawtooths in Idaho, and a week-long trip to Austin (Eric has a conference there) and San Antonio. We’ve decided to put off all international trips (except trips to Mexico on Southwest) until next year. My feet are seriously itching for something exotic, but we must take advantage of 2-for-1 domestic plane tickets while we can.

Tropical Breakfast Bowl (2)

Anyway, back to breakfast.

Tropical Breakfast Bowl (1)

Tropical Breakfast Bowl

The mention of two grains and three seeds above may be confusing, but buckwheat is actually a seed, not a grain. As for the coconut cream, often times a can of coconut milk will be separated into a thick cream on one end of the can and a watery milk on the other. If your can is not separated, just use the combined milk and add it to taste.

*Serves 3-4

1/2 cup steel cut oats
1/2 cup bulgar wheat
1/2 cup buckwheat groats

2 tablespoons coconut cream
1 tablespoon maple syrup

1 mango, cut into cubes
1/2 pink or ruby red grapefruit, peeled and cut into cubes
1/2 orange, peeled and cut into cubes
1 banana, peeled and sliced
1 tablespoon flax seed powder (or whole flax seeds are fine also)
1 tablespoon chia seeds

Cook each of the grains separately in double the amount of water (ie, for 1/2 cup steel cut oats, cook them in 1 cup water) until all the water is soaked up and the grains are tender. Mix all the cooked grains in a bowl and, while still warm, add the coconut cream and maple syrup. Stir around until the coconut cream is melted and thoroughly combined. Taste and add more sweetener if you prefer.

Top with fruit, flax, and chia seeds.

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Buckwheat Groat “Taco Salad”

I’ve been cooking so much and posting so little. It’s a serious shame – look at some of the amazing things coming out of my kitchen!

Yogurt and spelt flour biscuits…

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Avocado with seeds and cumin…

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Mango with sweet sticky rice…

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Broiled rainbow trout…

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Tomato and wheat germ soup…

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Blackened salmon with black bean salad…

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Also, look at my cute husband! This mural is splashed across a building near our house, so we pass it often. We call it our favorite mural.

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And finally, the title of this post… buckwheat groat “taco salad”! Like I mentioned in my last post, I’ve been loving buckwheat as of late. The groats are just as good as the flour and cook up super easy.

Buckwheat is actually not related to wheat at all. It has a really unique flavor unlike other grains or rice. It’s almost sweet. The “groat” part of the equation refers to the fact that the grain is whole and that it has not been stripped of the bran, endosperm, or germ. So basically, the grain contains all the great nutrition it was “born” with.

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Buckwheat Groat “Taco Salad”

1 cup uncooked buckwheat groats
assortment of veggies – I had a red pepper, onion, broccoli, and zucchini
1 avocado
2 teaspoons cumin
1 teaspoon granulated garlic
dash of cayenne pepper
3 tablespoons olive oil
juice of 1 lemon
salt and pepper, to taste
feta cheese
greek yogurt

Cook the buckwheat groats like you would rice; use 2 cups of water for 1 cup of groats.

Heat the oven to 400 and coat the veggies in olive oil and salt and pepper. I chose not to roast the zucchini and left it raw, but the pepper, broccoli, and onion were all roasted. Dice the avocado and set aside.

When all the components are ready, mix together with the olive oil, lemon juice, and seasonings. Top with feta cheese and a glob of greek yogurt.