Tuesday, September 15, 2015

Autumn and Amaranth

A fruit and grain porridge on this cool and dark morning was a comforting meal to start a beautiful fall day.  I buy amaranth, a whole grain, at the local co-op.  Adding a local pear and fresh cranberries provided that fall flair.   

Amaranth Porridge

(1 serving)


On stove top, combine amaranth, milk, spice, pear and dates in a non-stick pan.
1/4 cup amaranth
3/4 cup skim milk
1/8 teaspoon five spice powder
1 Asian pear, diced
2 dates, chopped fine
Bring to a simmer.  Cook 20 minutes, stirring frequently, until thick.

In a separate pan, simmer cranberries, water and sugar for 15 minutes.  (I buy extra packs of fresh cranberries during the winter and freeze to have on hand when they are not available in the stores).
2 tablespoon fresh cranberries
1/4 cup water
1 teaspoon sugar

Pour porridge in a bowl.  Top with cranberries, pecans and a little milk.
2 tablespoon toasted pecans
1/4 cup skim milk 

This meal provided high quality protein, fiber, calcium, vitamins and good fats.  This will get me through my late morning water aerobics class! 




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