It’s a fine line I walk on Saturday and Sunday mornings. Breakfasts that are roll-out-of-bed-ready, but still retain some special weekend sheen. Breakfast shouldn’t be an apology for last night’s dinner, after all, but it also shouldn’t derail the day and leave you slouching, button’s undone on the couch (although if I’m being completely honest, I resolutely believe weekends also shouldn’t demand anything more than elastic waistbands before 5pm).
Like I said, it’s a fine line…
Enter Raspberry Pistachio Buckwheat Bowls.
Just look at them! Who wouldn’t feel a little better after starting the day staring into the face of one of these beauties? Total eye candy. But healthy! Totally healthy.
You’ve got your buckwheat groats (gluten free), fresh berries, potassium (usually a herculean effort for me to work into the mix), protein (yogurt!), your anti-inflammatories (cinnamon) and fancy pants vanilla beans. Just think of all the nutrient boxes you’ll be checking off before 11am 7am.
I’ve let you in on the health wizardry of these buckwheat bowls, but let me leave you with this. You don’t have to tell anyone else. They will gobble them up, and be none the wiser that their weekend indulgence wasn’t so indulgent after all. Total fake out.
- 1 cups buckwheat groats, rinsed
- ½ lemon, juiced
- 1 banana, frozen
- ½ cup unsweetened almond milk
- 1 vanilla bean, scraped and seeded
- 1 cup fresh raspberries
- 1 tablespoon agave
- 1 teaspoon Ceylon cinnamon
- 1 cup low fat Greek yogurt
- Pistachios, for garnish
The night before:
- Rinse and drain buckwheat groats. In a bowl or large mason jar, cover buckwheat in warm water and the lemon juice. Cover and let soak overnight.
- Cut banana and freeze overnight.
In the morning:
- Rinse and drain buckwheat groats, Place buckwheat, banana, almond milk, vanilla, raspberries, agave and cinnamon in a high speed blender. Blend until mixture reaches your desired consistency—I like mine silky smooth.
- Spoon into dish or glass jars and top with yogurt and pistachios.
- Oatmeal will keep in the refrigerator up to 3 days.
food for thought