ADVERTISEMENT
 

Crockpot Porridge from the Eat Clean Diet Cookbook

Earlier this month, I resolved to accept the realities of my slowing metabolism, clean up my diet and lose the tummy pooch I gained from my pregnancy with D2. Armed with Tosca Reno’s Eat Clean Diet Cookbook and a copy of Clean Eating Magazine, I’ve been working on changing my family’s diet by weeding out white sugar, white flour and incorporating a wide variety of fruits and vegetables into our meals. Because I love to cook and we’ve always eaten relatively healthily, it hasn’t been as big of a change as I thought. The biggest challenge has been breaking our (my) addiction to carbohydrates and sugar. I’ve been pleasantly surprised that all of the recipes I’ve made thus far have left me feeling satisfied and without the normal carb jones that I get from eating certain meals. Bonus? I’m feeling much more clear-headed and energetic. I truly feel that the food I’m eating now is fueling my body and not just filling it up. Here are a few recipes I’ve tried this week.

This recipe for Crockpot Porridge from Tosca Reno’s Eat Clean Diet Cook book and companion website  is my new favorite breakfast. It’s super fast to make and is very tasty. I eat it with a side of scrambled egg whites and it keeps me feeling full until late morning.

Cook’s notes: Keep an eye on this dish and stir frequently as some crock pots cook faster than others. Also, I couldn’t find rye flakes at my local Whole Foods so I substituted bulgar and also added a dash of cinnamon.  I’ve made this dish now with both milk and almond milk and both versions were very tasty.  You can whip up a batch of this cereal and then refrigerate and store in a tupperware container for up to a week. To reheat, simply add a little milk or water and then heat for 1-2 minutes. Fab!

Crock Pot Porridge

• 1/2 cup / 120 ml cracked wheat
• 1 1/2 cup / 335 ml steel cut oats
• 1/2 cup / 120 ml rye flakes
• 1/2 cup / 120 ml brown rice
• 1/4 cup / 60 ml wheat germ
• 6 1/2 cups / 1.5 L water or any combination of liquids including water, rice milk, soy milk, almond milk, goats milk and/or water to equal 6 1/2 cups
• 1/2 cup / 120 ml raisins
• 1/2 cup / 120 ml chopped dates (or other dried fruit like cranberries or raisins)
• 1 1/2 tbsp / 22 ml best-quality vanilla
• Pinch nutmeg

Preparation

  1. Place all ingredients in a 3-quart-or-greater crock-pot. Stir well to combine all ingredients. Cover.
  2. Set on lowest cooking temperature and cook overnight. If your crock-pot cooking time is set by length of cooking time, set for the longest cooking time and lowest heat.
  3. Spoon into cereal bowls in the morning and serve piping hot!

Read the rest of this post and share your  thoughts at: http://www.bossmomonline.com

Views: 25

Comment

You need to be a member of Mom Bloggers Club to add comments!

Join Mom Bloggers Club

Our newest members. Join us + 23,000 fellow mom bloggers

ADVERTISEMENT

MBC CUTIES

Our current cutie was uploaded by Stephanie WentworthUpload a photo of your cutie. They may be featured here. See all of the cuties.

Our Latest Food, Travel & Lifestyle Posts

Has Blogging Become One Big Chore?

Have you ever looked at your blog’s dashboard and whimpered to yourself, “Oh, I just cannot in any way, shape, or form write a blog post today?”

We have all been there, right? Or, is it just me?

After eight years of blogging I have whimpered that more times than I…

How to Get Your Kids to the Dentist Without Tears, Tantrums or Throwing

Growing up, you might remember a time in your life when the only thing scarier than the boogeyman was your dentist. Over the years, you grew to appreciate your dentist and his or her service to your dental health, however, it did take you some time to grow into that mentality. Give your kids a…

ADVERTISE

© 2016   Created by Mom Bloggers Club.   Powered by

Badges  |  Report an Issue  |  Terms of Service