Putting Leftover Grains To Work: 3 Minute Breakfast Bowl
September 19, 2011 By
Leanne VogelMarch 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.
Don’t let your fear of wasting time in the morning ruin the potential of having a heathly and balanced breakfast. Instead, whip up this 3 minute porridge and waive your processed breakfast bar good-bye!
Place all ingredients in a microwave safe bowl and microwave for 2 minutes.
10 minute stovetop version:
Place all ingredients in a small saucepan. Cover and bring to a boil. Simmer for 1 minute. Enjoy!
It’s also fantastic cold, too!
Notes
If you wish to make this recipe vegan, do not use honey.
3.3.3070
View Nutritional Information (once on page scroll down)
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?
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.