I’m still going strong on the Bon Appetit Food Lovers Cleanse and I have to say that the best part has been breaking out of my breakfast rut. For the past year my weekday breakfast has involved the same routine: a whole grain English muffin, toasted, slathered with peanut butter and a bit of honey. And it’s done me well — it’s a nice mix of protein, carbs and sweetness to get my day started.
But over the last 10 days, not being able to indulge in refined flours, I’ve had to mix things up.
My first experience with a breakfast from the cleanse resulted in the awesome discovery of quinoatmeal. After I polished off the last of that, I moved onto a new porridge in the form of Bob’s Red Mill 10-grain cereal. This is a blend of everything from millet and barley to brown rice and oat bran. It all cooks happily together in a matter of ten minutes or so.
I used a full cup of the dry cereal mix so that I’d have enough for a few days. Then each morning, I could just heat a portion up and be ready to go.
After it’s heated through, the fun begins — well what counts for fun at 9 am anyways — dressing up the cereal with goodies.
Hot cereal on its own is more boring than peanut butter toast so it needs a little love. For this batch, I seared some fresh pineapple chunks in a bit of coconut oil. Then I added toasted unsweetened coconut flakes, spiced cashews and a drizzle of almond milk.
Let’s call this breakfast yum x 100.
It’s official. I’m obsessed with this dish.