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Hoppy Easter Weekend! I’m not going to egg you on anymore… instead, I’m sharing one of my favorite alternative uses for bulgur.

Bulgur? Don’t we just mix that with parsley and cucumber and a bunch of other stuff, and call it tabbouli?

Ah, but it is a high-fiber, fast-cooking grain that doesn’t have a lot of flavor on its own. That means that you can add whatever you want in the kitchen–savory or sweet!

You can think of cooked, topped bulgur as similar to oatmeal, but heartier. In fact, its chewiness resembles that of steel-cut oats. But, while a pot of steel-cut oats sets you back at least 30 minutes of cooking time, you can hydrate a large bowl of bulgur in 10-15 minutes–and put the rest in the fridge for second breakfast tomorrow!

Easy Bulgur Breakfast
serves at least 3 hungry people!

2-3 c bulgur
plain lowfat yogurt, or milk, if you prefer
3 sliced bananas
warmed maple syrup

1. Place bulgur in large, heat-resistant bowl. Cover with boiling water, then add another inch of water. Let sit for 10-15 minutes or until bulgur is chewy. Drain excess water.

2. You are ready to serve! Place your desired amount of (still hopefully warm) bulgur in your serving bowl. Top with yogurt (which I like, the husband prefers milk), slices of banana, enough maple syrup to sweeten the mix, and a few dashes of cinnamon. Mix. Enjoy. Mmmmmm.

Any remaining bulgur can go into a sealed container in the fridge, and microwave-reheated when you’re ready to eat. This can be a quick healthy weekday breakfast! (or, a quick snack…)

Be creative with this! You can top it with anything you like to put on oatmeal… and it works! So do tell: What’s your favorite oatmeal topping? (I’m guessing someone out there’s thinking BACON. Ick.)

Happy happy Easter!

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