Pura Vida Healthcare
Breakfast Sandwich:1 piece whole grain GF bread – toasted1 hard-boiled egg, sliced? avocado, slicedSea salt with kelp powder to tasteButter, coconut oil or non-dairy spread, optionalAssemble ingredients on toast (open-faced) and enjoy!Options: Tomato slices, feta cheese crumbles, whole grain GF English muffin instead of bread, mustard instead of butterTip!? Boil eggs (enough for week) over the weekend so they are ready-to-eat when you’re on the go.? Avocados often go on sale – buy a few that aren’t ripe and some that are so you will have avocados for a couple of weeks?Option - don't use any toast - layer ingredients over black beansMiso Soup:Using miso paste (available in refrigerated section of grocery store), use about 1 teaspoon for each cup of water. ?Add any veggies you have in the fridge - some of my favorites are broccoli, frozen peas, leafy greens - into the soup. ?Let simmer on low for 10 minutes. ?Spice with garlic, ginger, cayenne - whatever you like for flavor. ?For extra protein, feel free to add chicken or other meat that you have already cooked that is leftover from another meal. ?Cinnamon Apple MilletMakes about 4 large servings.4 cups milk (whatever alternative you like),?1 cup dried millet,?1 large apple – diced,?3 cinnamon sticks,?1/4 cup maple syrup, ? tsp sea saltBring milk to a boil, add millet, apple, and cinnamon sticks.? Cover and simmer for 30 minutes, stirring every 10 minutes to prevent sticking.? Add maple syrup.? Serve and enjoy!? Makes 4 servings.?* you can also cook this in your slow cooker – grease the stoneware with coconut oil/butter/alternative.?? Cook on high for 4 hours or on low for 8 hours (overnight).* i don't know of a grain substitution for this one...Maple Walnut Rice Pudding:To Cook the Rice?1 1/4 cups water?1/2 cup jasmine rice?1 1/2 tsp. butter?1/8 tsp. saltTo Finish The Pudding?3/4 cup milk (or alternative)?1/4 cup maple syrup?1 tsp. vanilla?1/4 cup toasted chopped walnuts??ground cinnamonIn a large pot, combine the water, rice, butter, and salt. Simmer on low for 30 minutes or until rice is cooked through. Turn off the heat.?Stir in the milk, taking care to stir in any rice that is on bottom of pot. Stir in the maple syrup. Boil over medium high heat while stirring, until the pudding develops the consistency of loose oatmeal, usually 4 – 6 minutes. Stir in the vanilla and toasted chopped walnuts. Remove from the heat. Spoon into bowls. Garnish with ?cinnamon. Serve warm, room temperature, or chilled.?To make this more quickly, cook rice ahead of time. ?Feel free to try using other grains like amaranth or millet. ?\ ................
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