After a while, eating the same breakfast gets rather boring, especially if its just milk and cereal. Some people are also pushed for time, or rather eat after the rush of getting ready; once they’re in work with their morning cuppa. This breakfast has become one of my favourites, and it’s so versatile! I’ve also found that you can make a great ‘rice pudding’ that’s great any time of the day!
- 100% whole wheat that’s specially prepared to decrease cooking time.
- Made from wheat kernels, bulgur boasts a sweet, rich flavor that’s great as a substitute for oatmeal or other breakfast cereals
- Good source of fiber (some soluble fiber, but about 90 percent of the wheat kernel consists of insoluble fiber. This is the type of fiber that keeps food moving through your digestive tract and prevents constipation), protein, iron and vitamin B-6.
- One cup of cooked bulgur has 151 calories, 5.6 grams of protein, 33.8 grams of carbohydrates and no fat!
- Simple to cook, cheap to buy and gluten free! … it’s not actually a grain, but a seed.
- A complete protein, full of fibre, low GI (keeping you fuller for longer) and although not low carb, the carbohydrate-to-protein radio is pretty great, so it’s great for breakfast
- You can buy quinoa and bulur wheat mixes from Tesco, but I normally have the two separate and added them 1/2 and 1/2, cooking together (I usually prepare 1/4 cup of each)
- First rinse the quinoa then brown in a dry pot … once the grains are dry, add 5 parts water to 1 part quinoa. Then add in in your bulgur wheat (1 part bulgur to 2 parts water)
- Simmer until nearly all the water has gone, then turn off the hob and leave to sit (with lid on) until all the water has been absorbed.
- Fluff with a fork, leave to cool, and use as you like!
- Mix in honey and maple butter to sweeten
- Add mashed banana
- Yogurt (greek/flavoured)
- Protein yoghurt —- I use Fitness Gurus One Egg (Blueberry cheesecake) to make my ‘rice pudding’
- Top with fresh fruit, nuts, seeds