The cooler weather this week has been absolutely beautiful and much appreciated on my runs.
It has been as nippy as 55 degrees in the mornings- so refreshing! This little fall preview got me craving something warm and comforting to refuel with post-run. I just posted about the psuedo-grain, amaranth, under the topic index last week. The recipe I posted was for amaranth squares made with honey and peanut butter, but amaranth also makes a great hearty breakfast porridge.
Directions: Mix 1/2 C dry amaranth with about 3/4 C water. Bring to a boil, then reduce to a simmer. Let cook for 20-25 minutes. The grain will get slightly larger and more translucent in color when its done. This serving provides 14 grams of both protein and fiber, 40% of your daily value for iron, and about 360 calories.
I made 2 different varieties, apple-cinnamon, and blackberry, lime & ginger.