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Weight LossPutting Leftover Grains To Work: 3 Minute Breakfast Bowl
September 19, 2011 By
Leanne Vogel
March 29, 2017
I don’t know about you, but come the end of the week I have a bunch of leftover grains sitting in the fridge from a weeks worth of sushi and rice bowls.
Grains stay good in the fridge for 3 days but the thought of throwing them out kills me every time. Until recently, I’d just throw my leftover grains in the freezer and use them for a quick rice bowl dinner or as a salad topper… until now.
As painful as it is to admit, the mornings are getting cooler and this past Saturday was no exception. I wanted something warm, quick and filling. I opened up the fridge to peak inside hoping for some French toast or muffins to jump out at me. Instead I was greated with 3 bowls of leftover millet and immediately thought breakfast bowl.
The wheels started turning.
3 minutes later, I had a bowl of warm deliciousness waiting to be enjoyed.
- ½ cup cooked millet or other leftover grain
- ½ cup non-dairy milk – I used almond milk
- ¼ apple, diced
- 1 tablespoon chia seed
- 1 tablespoon dried currants or raisins
- 1 tablespoon shredded unsweetened coconut
- ½ tablespoon maple syrup, or honey (optional) *see note
- ½ tablespoon coconut butter
- 1 teaspoon coconut oil (optional)
- ¼ teaspoon ground cinnamon
- Place all ingredients in a microwave safe bowl and microwave for 2 minutes.
- Place all ingredients in a small saucepan. Cover and bring to a boil. Simmer for 1 minute. Enjoy!
- It’s also fantastic cold, too!
The great thing about this recipe is that you can use any grain or fruit you want. On Sunday, I made the same type of bowl with quinoa, rice, and blueberries. Just as delicious, just as inexpensive.
What’s your favorite way to use leftovers?
Hi! I'm Leanne (RHN FBCS)
a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
