Great Grains! Mom's Breakfast Porridge

Okay, I realize this may not be the most appetizing photo...but I promise it tastes divine!

I spent the night at my mom's house recently, and before going to sleep for the night, she asked me what I wanted for breakfast. Oh, the joys of having someone else prepare food for you! :-) She's eaten healthy for as long as I can remember, so I simply told her, "I'll have whatever you're having."

The next morning, I walked into the kitchen to the delicious smell of grains cooking on the stove. I thought it was oatmeal, but it turned out to be something much more delicious. And much healthier too! All sorts of whole grains, cooking in almond milk and spices. I couldn't wait to dig in! She spooned some into a bowl for me, and I added in toppings from the assorted jars she'd placed on the counter: coconut, nuts, cinnamon, chia, flax, and maple syrup.

It was a delicious start to my day, and was very filling! I didn't feel stuffed at all, but it kept me going until lunch time, and I didn't even need my usual mid-morning snack. Thanks Mom for sharing the recipe with me!

Mom's Breakfast Porridge (serves 2)
Ingredients:
3/4C any combination of steel cut oats, quinoa (rinsed), millet, teff, amaranth
2C Water
1/4C Almond Milk (or your milk of choice)
Dash of salt, nutmeg, and cloves
Splash of Vanilla Extract
Ginger (about 1t fresh, or 1/2t dried)

Toppings: (any combination you desire, to add after cooking)
Chia Seeds
Ground Flax Seeds
Shredded Coconut
Cacao Nibs
Gogi Berries
Nuts (such as almonds, walnuts, pecans)
Cinnamon
Fruit (such as berries or banana)
Honey or Maple Syrup to sweeten

Directions:
- Be sure to rinse the quinoa well if you're using it. The grain naturally contains a coating called saponin that makes it taste bitter (and has a laxative effect).
- Put your desired grains into a pot with the milk/water mixture, and heat on the stove.
- Bring to a boil, then lower to a simmer.
- Simmer uncovered for about 15 minutes (keep an eye on it so you don't almost burn it like I did!).
- Let it stand about 5 minutes, this will thicken the mixture.
- Spoon into bowls and mix in your favorite toppings! If it has gotten too thick, add some more milk and stir.

Sweet Potato "Chips"

Slicing the sweet potato. You can go even thinner than this!

Sliced and ready to go into the toaster oven.

I have to give credit to my friend Caley for sharing this recipe on her blog a few months ago. Since reading it, I have made these chips multiple times. I've both eaten them plain and dunked them in guacamole as she suggests, and however you eat these bite-sized morsels, they are delicious!

Sweet potato chips! Yum!

Directions:

- Take an organic sweet potato (or two, or three) and after rinsing it with a potato brush, dry it and slice very thinly. The thinner you slice, the crispier the chip.

- In a large bowl, mix the potato slices with a little olive oil and salt (and any herbs you desire, such as thyme or rosemary).

- Spread slices on a baking sheet in a single layer, and bake at 400 degrees for about 20-30 minutes, flipping them over about halfway through.

- They're done when they're crispy! Exact baking time will depend on thickness, so keep an eye on the chips. Let them cool, if you can, and enjoy with your favorite dip.