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What Kind of Breakfast-er Are You?
It’s funny how everyone’s breakfast habits are different. You have the people who have their coffee but go without food until lunch, the on-the-goers who make a pit stop at Dunkin’ Donuts for a breakfast sandwich, and those that carve out an extra half hour for bacon and eggs.
I’m a finicky breakfast eater. I go in and out of extreme phases. For some time I will be in a bread/carb mode and want nothing to do with protein. Other times I’m all about the protein. And eggs… That’s a whole other ball game. I am either IN egg mode or I’m OUT. If I’m out, I’d rather not even be in your presence as you eat your egg-filled breakfast.
This is one of my (several) food quirks.
So Long Oatmeal, Hello Millet!
Early in the fall season I randomly started craving a warm breakfast “cereal.” Think oatmeal. Except I can’t eat oats, and I never really liked oatmeal in my pre-Crohn’s days anyways. (Granola bars… I kind of miss you).
I’m not really sure where that craving came from. But I do know that the foods I crave are almost always warm. I barely ever eat snacks (thanks to a taste in palette from ditching processed foods oh so long ago!) or cold entrees. They just don’t sit as well in my belly.
Since oats were out of my recipe development planning, my next thought was millet. Millet is a gluten free grain that can substituted for rice. It’s really delicious savory as well!
I use Bob’s Red Mill millet.
Crock Pot Love
If you don’t have a Crock Pot yet, then you have bigger problems than not being able to eat oats!
Sorry, that was harsh. 😉 But really. Crock Pots are probably the most revolutionary cooking gadget you need, especially for a real food lifestyle!
You won’t miss your oatmeal days at all!
Warm Breakfast Crock Pot Millet (Gluten/Dairy/Sugar Free) – Girlinhealing.com
- 1 cup millet
- 3 cups water
- 3 cups non-dairy milk
- 3 TBS maple syrup
- 3 TBS coconut sugar
- 2 TBS vanilla extract
Optional: Add 4 chopped & skinned apples
- Put everything in your Crock Pot and turn on low for five hours.
- When cooled, transfer to a bowl or container and keep in the fridge. I make a batch each week
I’ve found that the millet turns out best when I stir it at least once while it’s cooking. (When I didn’t stir at all, some clumps congealed).
I love to warm it up and top with dairy free yogurt and raspberries. I’ll add a little drizzle of maple syrup if I am using unsweetened yogurt. YUM!
Enjoy! Let me know how you like it or share what you’ve been eating for breakfast lately. XO