3 Hot Cereals You Must Try!

Bored with your typical healthy morning breakfast? Do you find yourself rotating between the same three or four breakfast food items none more exciting than the other? I know I do (did), do I want an english muffin? BORING.  How about some greek yogurt?  BORING.  Egg and toast?  Not much better…  Oh wait I know a big bowl of oatmeal! Bummer, that’s boring too…

But wait!  It does that have to be that way!

Hot cereals like oatmeal might just be the most exciting thing breakfast has to offer! Don’t believe me?  Here are just three of the many ways to dress up your breakfast cereal.  Through into rotation a few of these or create some more variations of your own and breakfast will never be boring again!

English: Breakfast porridge: rolled oats cooke...

Breakfast porridge. credit: Wikipedia)

1. Peanut Butter Banana Power Oatmeal:  This version is sure to keep you powering through your day.  Dress up your standard 1/2 cup dry  cooked oatmeal by mixing in a tablespoon of peanut butter or in my case i like to swap it for Better Butter (2 tbsp = 100 calories versus regular PB which is 2 tbsp = 200 calories).  Once the peanut butter has melted into the oatmeal turn off, pour into a bowl and slice 1/2 banana on top.  Add a little milk.

2. Blueberry Quinoa Splash: Just like the name sounds, this tasty comfort breakfast includes 1/4 cup uncooked quinoa, unsweetened vanilla almond milk, and blueberries (lots of them!).  Cook quinoa using water for about 20 minutes.  At this point if you were preparing quinoa for anything else you would stop cooking.  Don’t!  Instead pour about 1//4-1/2 cup on unsweetened almond milk into the quinoa in your pot and continue to cook on low for another 10-15 minutes.  Quinoa will begin taking on a creamier form.  At this point

3. Chia Strawberry Sunset: This recipe is simple, a nutrition powerhouse and under 200 calories!  Combine 2 tbsp Chia seeds, 1/2 cup unsweetened vanilla almond milk or light soy milk, and 2-3 sliced ripe strawberries (recipe named for Jenna, who shared this stellar recipe with me).

Plain old hot cereal rut no more!  No one ever said breakfast cereal had to be boring.  Oatmeal, quinoa, and chia for that matter serve as a foundation for pretty much whatever you want to mix them with.  For example, make a big batch of quinoa which will keep for 3-4 days at least.  One day use it for breakfast with the blueberry recipe above, the next use it for lunch mixed with black beans and fat-free cheddar, and maybe the next use for dinner with a grilled chicken breast, and the last day use for breakfast with sliced bananas and milk.

How do you dress up your breakfast cereal?  What’s your go to breakfast staple?  Tell us about it!

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Recipe Alert: Polenta with Fire Roasted Tomatoes

Ever tried Polenta? This cornmeal base is really moldable into any shape and can be used at pretty much every meal. It’s very mild in taste as it’s basically cornmeal and water and low in fat/calories. I stumbled upon a really tasty low-calorie but filling recipe using polenta and tomatoes in a magazine recently. Of course when tasking myself with recreating the recipe I could not find the exact version I found anywhere! In turn I came up with an adaptation of the original recipe I read.

I encourage you to try it out sometime, it’s really tasty!

polenta with tomatoes, corn, and black beans

Polenta with Tomatoes, Black Beans, and Corn

  • 1/2 tube of prepared polenta (unless you’re feeling creative enough to create it from scratch!)
  • 1/3 can of diced tomatoes (I recommend Trader Joe’s can of fire-roasted tomatoes)
  • 1/2 can drain black beans
  • 1/3 cup of corn
  • 1-2 oz of a fat-free cheddar
  • 1/4 can black olives (optional)
  • 1/8 diced avocado
  • 1 tablespoon plain greek yogurt

Directions:

  • Preheat oven to 350 degrees
  • Slice polenta into 1/4 inch thick slices (about 5 or 6)
  • Spray frying pan with an olive oil or butter spray
  • On medium heat place polenta in frying pan and continue to flip until slightly crispy (5-6 minutes each side)
  • In the meantime combine in a pot tomatoes, corn, black beans and heat until hot
  • Place in small glass baking dish polenta slices and pour tomato mixture
  • Sprinkle cheddar cheese on top and pop in the oven to melt cheese (about 5 minutes)
  • Take out of oven and garnish with diced avocado, black olives, and a dollop of greek yogurt

 

If you have another polenta recipe you like to make, share it with us! We’d love to try it out.