2020-02-01 Cooking Light

Breakfasts with Benefits

23

Greek Cucumber

and Chickpea

Breakfast Bowl

HANDS-ON 1 0 M I N.

TOTAL 10 MIN.

Dill absolutely makes this salad,

offering a fresh, herbaceous boost that

livens up the canned chickpeas. It’s a

satisfying bowl of crunchy, creamy,

chewy textures.

11 ⁄ 2 tsp. extra-virgin olive oil

11 ⁄ 2 tsp. red wine vinegar

(^1) ⁄ 8 tsp. black pepper
Dash of kosher salt
(^1) ⁄ 2 cup unsalted canned chickpeas,
drained
2 Tbsp. slivered roasted red bell
peppers
2 pitted kalamata olives, finely
chopped
(^1) ⁄ 2 cup thinly sliced cucumber
2 Tbsp. crumbled feta cheese
2 tsp. chopped fresh dill
Combine first 4 ingredients in a medium
bowl, stirring with a fork or whisk. Add
chickpeas, bell peppers, and olives;
toss to combine. Arrange cucumber
slices and chickpea mixture in a bowl;
top with cheese and dill.
SERVES 1 (serving size: about 1 cup); CALORIES
280; FAT 14g (sat 4g, unsat 9g); PROTEIN 10g;
CARB 26g; FIBER 5g; SUGARS 4g (added sugars
0g); SODIUM 591mg; CALC 16% DV; POTASSIUM
9% DV
Corn Oatmeal
with Peaches
HANDS-ON 20 M I N.
TOTAL 20 MIN.
Try substituting unsweetened almond
milk (we like Almond Breeze) for the
whole milk for a rich, slightly nutty
flavor. Fresh, in-season corn and
peaches provide plenty of natural
sweetness in this breakfast.
1 Tbsp. unsalted butter
2 cups fresh corn kernels
2 cups old-fashioned rolled oats
1 tsp. kosher salt
3 cups water
1 cup whole milk
(^1) ⁄ 8 tsp. ground nutmeg
(^1) ⁄ 4 cup plain 2% reduced-fat Greek
yogurt
(^1) ⁄ 4 tsp. vanilla extract
1 cup sliced peaches

1. Melt butter in a medium saucepan
   over medium. Add corn; cook 3 minutes.
   Stir in oats and salt; cook 2 minutes.
   Add 3 cups water, milk, and nutmeg;
   cover, and simmer 5 minutes.


2. Combine yogurt and vanilla in a small
   bowl. Divide oatmeal among
   4 bowls. Top each serving evenly with
   yogurt mixture and peaches.

SERVES 4 (serving size: about 1 cup); CALORIES
299; FAT 9g (sat 4g, unsat 4g); PROTEIN 11g;
CARB 48g; FIBER 6g; SUGARS 12g (added
sugars 0g); SODIUM 523mg; CALC 11% DV;
POTASSIUM 15% DV

The fiber in oats

helps lower

cholesterol and may

help reduce the risk

of type 2 diabetes

and heart disease.