So, I planned on this evening’s post to be about the delicious ginger/pumpkin cookies that just came out of my oven…but it’s a bit dark in my apartment to get a good photo just yet. Stay tuned. And to hold you over until then, here’s a quick bite of my breakfast creation from this morning: PBJ Brown Rice Porridge.
leftover brown rice [I had about 1/2 of the 1 cup I’d cooked a few nights ago]
1/4 c coconut milk
2 tbsp peanut butter
2 tbsp all-fruit jelly [I used strawberry]
a dash of cinnamon
Place all ingredients into a medium sauce pan over medium heat, stir until coconut milk has been absorbed and peanut butter has melted.
Top with extra jelly or peanut butter if so desired. Enjoy.
Note: This recipe is super filling. I couldn’t even finish the bowl.
I mean, it’s grains + nut butter…what did I expect? [see also peanut butter banana quinoa]
That being said, it’s still pretty tasty when you’re craving PBJ and out of gluten-free bread. 🙂