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february / march 2017yogajournal.com.sgPHOTO: ANNABELLE BREAKEY; FOOD STYLIST: ROBYN VALARIK; PROP STYLIST: KERRIE SHERRELL WALSH
WELL
Sure, a steaming bowl of steel-cut oats is a great a.m. meal, but if
oats are the only whole grain in your morning rotation, you’re
missing out, says Kat Brown, RD, RYT, a dietitian and yoga teacher
in Menlo Park, California. “There are so many other surprising
grains that you can turn into delicious breakfasts,” she says. To
avoid oatmeal burnout, try one of these simple, tasty recipes:
BARLEY In a bowl, top ½ cup cookedbarley with nuts, seeds, and
a drizzle of maple syrup—or whichever toppings you usually add
to your oatmeal.
BROWN RICE In a bowl, combine 1 egg, ½ cup cooked brown rice,
and ½ cup cauliflower “rice” (grated raw cauliflower). Form into
pancakes and fry in olive or coconut oil.
FARRO In afrying pan over medium heat, add 1 tablespoon
coconut oil, ½ cup cooked farro, ¼ cup each chopped onions and
tomatoes, and a handful of scallions. Cook 10 minutes and top with
a fried egg and half an avocado, sliced.
MILLET In a bowl, mix ½ cup cooked millet, 1 cubed apple, and
a dash of cinnamon. For a creamier texture, cook the millet in
almond milk instead of water. MEGHAN RABBITTBoost
your breakfast