Breakfast Bonanza, Day 4 (don’t forget to layer!)

I went for my first chilly run this morning. 

Yes, the temperatures have previously reached 45.  Even 40.  But today it was a meer 28.  This is also known as “nose burning, bring a kleenex, wear your winter tights” kind of cold.  It was, in one word, blissful. 

Come January, after I’ve run through my third or fourth blizzard in the dead of winter, I give you full permission to taunt and tease me.  Yes, you may.

“Sarah, you said you like winter running!  Stop complaining!!”

As for now, I am fully enjoying these chilly morning runs.  They feel so refreshing. So invigorating.  Filled to the brim with energy!  Besides, I’m not really cold during these runs.  That’s what mittens, wool socks and warm winter tights are for.  It’s all about the layering!

Kind of like breakfast.  Layer after layer after layer of goodness. 

Layer 1: Pumpkin mixed with yogurt.

Layer 2: 1 T. ground flaxseed

Layer 3: 1/2 c. cooked millet

Layer 4: 1 sweet banana, sliced

Layer 5: walnuts, cranberries, coconut.  Just because.

The Mighty Millet Mish-Mash

I’m a creature of habit when it comes to whole grains.  The bulk of my diet is made up of oats, oats, and oats.  But sometimes it’s fun to try something completely new and different.

I was a little unsure of how much liquid I needed to cook the millet, and ended up going with a 2 1/2:1 ratio of water to millet (that would be 1-1/2 c. of water to 1/2 c. uncooked millet.)  It seemed to work out pretty well for me, but I did use the strainer to get rid of some excess water afterwards.

Millet is sweet, soft, and very mild flavored.  It reminded me of quinoa without the slightly “exotic flavor”.  Another plus is that it’s gluten free, making it the perfect grain option for people who have celiacs and/or a gluten intolerance.  I’m a new fan of this humble little grain, and plan on incorporating it regularly into many future breakfasts and side dishes. 

• 1/2 c. canned pumpkin
• 6-oz. plain yogurt

Combine above together and place on bottom of bowl.

• 1 T. crushed flaxseed
• 1/2 c. cooked millet, mixed with cinnamon and nutmeg if desired
• 1 banana, sliced
• toppings: walnuts, craisins, coconut

Layer the flaxseed, the millet, and lastly the banana on top of your yogurt mix.  Top with walnuts, craisins, coconut and whatever else suits your fancy.  Enjoy!

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Since we’re on the topic of breakfast, have I previously mentioned that I’m slowly weaning myself off of coffee?

 

It’s true. 

During the weekends, I find no greater pleasure than sitting down with my big blue mug, sipping on a dark, roasted coffee with soy.  Filled, filled, filled to the brim with warmth and goodness.  But during the weekday, I find myself guzzling the contents of my mug in 5 minutes flat.  The result is an overheated, slightly delirious, over-caffeinated girl.  Not pretty.

I’d like to save coffee for the weekend, when I can thoroughly enjoy each and every sip.  But since I’ve never been a cold turkey kinda gal, I’m slowly decreasing the amount that I drink each week.  Right now I’m about 3/4 of a mug full, and slowly making my way to half.  We’re getting there. 😉

Question: Are you a coffee drinker?  Do you go for “regular,” straight up coffee?  Do you have a favorite signature drink?  I like my morning cup with soy and no added sweetener, but whenever I go out to a cafe, I always order a grande soy misto with extra foam and a pump of toffee mocha, pumpkin, or cinnamon dolce.  I consider this my signature drink. 😀

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