3 1-c servings
1/2 T coconut oil
1 c steel-cut oats
3 c hot water
salt
Toppings:
coconut oil
berries
milk or cream
stevia
agave nectar
brown sugar
Toast the steel-cut oats in a pot with melted coconut oil for a few minutes. Add hot water and salt and bring to a boil. Reduce heat and simmer for 25 minutes without stirring. If the oats still need a little more time at this point, add 1/2 cup to 1 cup water and continue cooking for another 10 minutes. Serve with toppings of choice ... mine are coconut oil, stevia and berries. Yum!
Nutritional Info, Without toppings:
Fat: 6g
Carbs: 36g
Fiber: 5g
Protien: 8g
WW Points+: 6
WW Points+ with 1/2 T coconut oil topping: 8
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Friday, April 6, 2012
Tuesday, April 3, 2012
Cinnamon Rice Pudding
5 1-cup servings
1 1/2 cups sweet brown rice, uncooked
1 1/2 cups water*
1/2 T butter, regular or vegan
1 T coconut oil
1 1/2 t salt
2 c vanilla-flavored coconut milk (I used Silk)
2 T agave nectar
1 1/2 t cinnamon
1/2 - 1 t vanilla extract
Combine rice and water in a pan, bring to boil. Reduce heat to low and simmer, covered, until most liquid is evaporated, about 25 minutes. Add the butter, oil, and salt. Slowly add the coconut milk, stirring constantly. Increase heat to medium and stir occasionally until a good bit of liquid is absorbed. Stir in remaining ingredients, cover with lid and allow to sit for a few minutes.
*I soaked my rice overnight in enough water to cover the rice plus about an inch and 1/4 c whey. I then drained the rice and only cooked it in about 1 cup of water. Keep an eye on it and add more water if necessary.
Dietary Information
Fat: 7.5 g
Carb: 54 g
Fiber: 2 g
Protien: 4.5 g
WW Points+: 8
1 1/2 cups sweet brown rice, uncooked
1 1/2 cups water*
1/2 T butter, regular or vegan
1 T coconut oil
1 1/2 t salt
2 c vanilla-flavored coconut milk (I used Silk)
2 T agave nectar
1 1/2 t cinnamon
1/2 - 1 t vanilla extract
Combine rice and water in a pan, bring to boil. Reduce heat to low and simmer, covered, until most liquid is evaporated, about 25 minutes. Add the butter, oil, and salt. Slowly add the coconut milk, stirring constantly. Increase heat to medium and stir occasionally until a good bit of liquid is absorbed. Stir in remaining ingredients, cover with lid and allow to sit for a few minutes.
*I soaked my rice overnight in enough water to cover the rice plus about an inch and 1/4 c whey. I then drained the rice and only cooked it in about 1 cup of water. Keep an eye on it and add more water if necessary.
Dietary Information
Fat: 7.5 g
Carb: 54 g
Fiber: 2 g
Protien: 4.5 g
WW Points+: 8
Tuesday, March 6, 2012
Coconut Pancakes
3 t Ener-G Egg Replacer
4 T water
2/3 c coconut milk
1/4 c coconut flour
1/2 t baking soda
1/4 t salt
1 t vanilla extract
1/4 t nutmeg
1/4 t cinnamon
stevia
Mix the egg replacer and water. Add the remaining ingredients and mix thouroughly. Cook on a heated, greased pan until sides set. Flip and cook until browned. Enjoy with a small pat of butter or butter substitute.
4 T water
2/3 c coconut milk
1/4 c coconut flour
1/2 t baking soda
1/4 t salt
1 t vanilla extract
1/4 t nutmeg
1/4 t cinnamon
stevia
Mix the egg replacer and water. Add the remaining ingredients and mix thouroughly. Cook on a heated, greased pan until sides set. Flip and cook until browned. Enjoy with a small pat of butter or butter substitute.
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