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After I made the absolutely delicious Pumpkin Squares, I had some leftover canned pumpkin I wanted to use up and just add to something simple. So I decided to add it to my buckwheat cereal. Cooking buckwheat cereal is similar to cooking oats so if you have oats on hand those would work too. Depending on the type of oats you may need to adjust the cooking time and amount of water added, so keep that in mind. If you never tried buckwheat cereal or have seen it at the grocery store, I purchased my Bob’s Red Mill Buckwheat Cereal at Publix, so you don’t have to go to a fancy health food store to get it. Basically I just made the cereal and added the pumpkin and spices and then topped with skim milk and pecans. So it is super easy and adds some extra vitamin A and fiber to your morning cereal as well as some nice fall flavor.

 

Warm Buckwheat Cereal with Pumpkin

Serves 2

Ingredients

1 1/2 Cups Water

1/2 Cup Uncooked Buckwheat Cereal

1/2 Cup Pure Pumpkin Puree

1/4 Tsp Allspice

1/4 Tsp Nutmeg

1/2 Tsp Cinnamon

2 Tsp Honey

1/2 Cup Skim Milk

2 Tbs Pecans

 

Directions

Bring water to a boil in a medium sized pot and then add buckwheat cereal. Turn down to a simmer and cover pot. Simmer for approximately 10 minutes or until water is absorbed and buckwheat has softened.

Add pumpkin, spices and honey and mix together.

Divide into two bowls and top each with 1/4 cup skim milk and 1 tablespoon pecans.

 

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Some of the best things in life are simple and this is one of those things. I make this recipe all the time. Sometimes for breakfast or sometimes for a snack… it consists of mashing up a banana and an egg in a ramekin and cooking it for about 1 minute in the microwave. That is pretty much it. The reason I like this recipe so much is because it is very easy, takes little time and the only dishes I have to wash when I am done is the ramekin and two forks. Oh and also it tastes delicious.

Bananas are a good source of potassium (great for your heart and blood pressure), contain dietary fiber (more goodness for your heart) and also contain vitamin B-6 (good for your immune system, important for nerve functioning). Eggs are a little more controversial. In the past they have gotten a bad reputation due to their high amounts of cholesterol. However, we now know that eating dietary cholesterol does not effect cholesterol levels in the blood as much as we thought it did. Saturated fat and trans fats have much more of an impact on blood cholesterol levels. That being said, eggs are a good source of protein (important for cell growth, immunity, and feeling full), it also contains vitamin D (helps your body absorb calcium, and also works in your immune, nervous and muscle systems) and vitamin B-12 (prevents a specific kind of anemia, important for proper nerve functioning).

 

Banana Egg Mash up

Ingredients:

1 Small Ripe Banana

1 Large Egg

Toppings if desired such as berries and a light drizzle of pure maple syrup

 

Directions:

Peel and break apart banana into small pieces and place in ramekin. Add egg. Mash together with a fork until batter is fairly consistent. Small chunks are ok but try and mash up all large chunks. The more ripe the banana the easier it is. Discard fork (it is contaminated with raw egg so please do not use to eat off of until washed). Place ramekin in microwave and cook on high for 1 minute or until egg mixture is solid and has an internal temperature of 160 degrees. I did use a food thermometer and mine was at 160 degrees after 1 minute. Top with berries and maple syrup if desired. And that is it!

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*I would like to give a special shout out to my cousin Ben and his fiancee Renee because they got me (and Bryant) beautiful new ramekins for our wedding shower last weekend, which makes my banana egg mash up look much nicer!*

 

Also if you want to cook the banana and egg batter like pancakes that works too…although you have to be careful because they do rip easily when trying to flip them so don’t make them too big.

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Buckwheat crepes are super easy to make and you can fill them with a variety of different things so you will never get bored. I like to freeze leftover crepes for a quick snack or an on the go breakfast when I need it. Pop one in the microwave for about 30 seconds, spread on some nut butter, roll it up, and ta dah! A healthy snack when you are on the run. I love buckwheat, it has been my go to whole grain for making breakfast since I gave up wheat and oats (due to GI issues 🙁 ) I also have a buckwheat pancakes recipe and a savory buckwheat crepes recipe posted if you want to check out more ways to use buckwheat.

Buckwheat Crepes with Honey Roasted Peaches
Ingredients
Batter
1 Cup Buckwheat Flour
3 Large Eggs
1 Cup Skim Milk
1 Tablespoon Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Vanilla Extract
Topping
6 Fresh Peaches
2 Tablespoons Honey
Reddiwhip
To make the batter:
Mix together flour, sugar and cinnamon in a large mixing bowl. Add eggs, milk, and vanilla extract. Mix until completely blended. Refrigerate batter for an hour or overnight (I prefer overnight). Heat a medium sautee pan over medium heat. Spray with cooking spray to prevent sticking. Mix batter and pour a little less than a quarter cup onto preheated pan. Tilt pan to spread batter thinly and evenly. Allow to cook for about 30 seconds or until edges start to brown and separate from pan. Flip and cook for about another 30 seconds. Remove from heat and place on plate to cool. Continue this process until all the batter is used. If freezing, place in a tightly sealed ziplock bag or tupperware after it is cool and place in freezer. Mine did not stick together when frozen but if you are concerned about that you can separate crepes with wax or parchment paper.
To make the topping:
Clean and slice peaches, removing pits. Place in a saute pan with honey and cook on medium low until warm and soft. Approximately 5 minutes.
Add warm peaches to open crepe and fold up. Top with a dollop of reddiwhip to hold crepe closed if desired. You could also put the reddiwhip inside instead, but I think it looks prettier on top 🙂
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