Breakfast is, in my opinion, the most important meal of the day. You need to start the day off with a proper nutritious breakfast, or it will be all downhill the rest of the day!
What my husband Roger and I have for breakfasts Monday through Friday would be considered an indulgent weekend breakfast by most people’s standards. Roger earned free board one year in college by cooking breakfast six days a week for his college fraternity. I am the happy beneficiary of the experience he gained by being a short order cook for his 35 frat brothers. On average, he’d go through at least 5 dozen eggs, cooked any way they requested, and 6 pounds of bacon every morning. After cooking for all those hungry classmates on an almost daily basis, making a special breakfast for me while I get ready for work is a piece of cake!
Because we try to follow a Zone diet most of the time, our breakfasts usually consist of protein and vegetables. I reluctantly gave up having oatmeal and my favorite 10-grain cereal by Bob’s Red Mill on a regular basis. Every now and then, though, I have a hankering for a special whole grain or multigrain cereal. I had previously had bulgur only in tabbouleh but never for breakfast and decided it was time to try it.
Bulgur actually contains 5 grams of protein per serving, so that helped me feel less guilty about “leaving the Zone.” It also has 7 grams of fiber per serving. You can doctor up bulgur in the same fashion as you would any hot cooked cereal by adding your favorite fruit, nuts, and seeds, as well as milk and/or sweetener of your choice. Bulgur is not gluten free if that is a dietary issue for you.
As a bonus, bulgur has half the calories of quinoa which is currently my favorite grain (yummy in so many recipes), so you can eat twice as much of it as quinoa and consume the same number of calories. Now, if I could only eat it without the brown sugar and honey, I’d be ahead of the game but I guess you can’t have everything!
If you’re looking for a change in your breakfast repertoire, give bulgur a try. Roger and I thoroughly enjoyed it.
One year ago: Napa Valley Chicken Salad
Bulgur Breakfast Cereal
- 4 cups water
- 1 cup medium-grind bulgur
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/4 cup raisins
- 1/4 cup dried cranberries or other fruit of your choice
- 1/4 cup flax seed meal*
*I buy whole flax seeds and grind my own in a coffee grinder dedicated to that purpose.
Ingredients for Serving
- 1/2 cup toasted walnuts, chopped
- 4 tsp. light brown sugar
- Honey or agave syrup, for serving
In a medium saucepan over medium heat combine water, bulgur, salt, cinnamon, raisins, and cranberries; bring to a boil. Reduce heat, and simmer 20 to 25 minutes or until desired consistency, stirring occasionally.
Remove from heat and divide between 4 bowls. Top each serving with 1 tablespoon flax seed meal, 1 teaspoon brown sugar and 1 tablespoon chopped walnuts. Drizzle with honey or agave syrup to taste. Serve warm.
This makes four servings but microwaves well if you end up with leftovers.
Source: A recipe from Sweet Pea’s Kitchen