Tag Archives: Buckwheat

Buckwheat Breakfast Bowl

We are out of steel-cut oats.

It’s a horrible, awful, no good, very bad breakfast situation!  No creamy yet crunchy warm bowl of oat-y and banana-y goodness to fill me up every morning.

Luckily, it is spring break soon and I know my mom is just dying to take me to a bulk health food store she’s discovered–and their steel-cut oats are only $1/pound!  So I’m holding out.

That means I’ve had to start playing around with other breakfast grains.  And that’s where buckwheat comes in.

Buckwheat Breakfast Bowl

  • 1/2 C raw buckwheat groats
  • 1 C water
  • toppings: I used frozen strawberries and pure creamed coconut, but you could do anything–let your imagination run wild!

Using the standard 2:1 ratio of water to grains, I brought the buckwheat to a boil and let it simmer for 20 minutes or so until the water had been fully absorbed.

I chopped up three or four frozen strawberries and tossed them in, and then grated some pure creamed coconut over the top.

The smell instantly reminded me of our honeymoon in Antigua, where everything was coconut and strawberry and tropical and warm…

I want to go back.

Mix it all up:

Let it sit for a second and watch something magical happen.  As the strawberries defrost and release liquid, the shaved creamed coconut soaks it up and transforms before your very eyes:

So creamy!  I did not expect that to happen, but it makes sort of obvious sense and I was very pleased with the results.  Oh so very pleased.

Who needs steel-cut oats, anyway?


Filed under Breakfast

Sesame Soba Noodle Salad

I have a nice lunch recipe here for you:

Fritz and I just had a mini-vacation.  It’s actually still happening–since we’ve studied every night and day for the past two weeks, we decided to give ourselves a break.  We made a steak dinner, had a glass of wine, and watched a movie on the pull-out couch/bed (we don’t have a tv in our bedroom).  But don’t worry.  Study time is rapidly approaching as this movie (The Duchess) is coming to a close and I finish blogging.


We had a guest speaker in class today who talked about “mindedness”, and I wanted to write her off as a total kook as soon as she started.  Her Powerpoint was inundated with photos of animals doing human activities, and she kept using words such as “heartfullness” and “mindstream” while she taught us about meditation.  She was also wearing a fanny pack.

However, she did say one thing that really stood out to me:

Our thoughts are real.  They are just not always the truth.

I struggle on and off with accepting myself as who I am, and not worrying about whether I’ve gained one, two, or five pounds–not on an eating disorder level, but just as your average woman trying to love herself.  Why does a number on the scale mean so much to me–and my happiness?  There’s a lot of pressure from our society on women to subscribe to an ideal that is frankly less than ideal for our health.   But what impact does this have on me?  For one, the thoughts I have are real; they have to be acknowledged at the very least, and preferably dealt with.  Secondly, they are not necessarily true, just because I think them over and over.  I have to learn to identify false thoughts and give them less value and frankly power over my mind.

Anyway, just something to think about.

While you’re thinking about that, eat some of this cold salad.  I ran across some buckwheat soba noodles in the grocery store the other day and decided to give them a try–instant love affair.  They have the greatest texture and the taste is just smoother than any other whole-wheat noodle out there.  Combine it with sesame and wow.

Sesame Soba Noodle Salad

  • 6 oz dry soba noodles (I used half a package)
  • 1 t tahini (or sesame oil)
  • 1/2 small onion, minced finely
  • 1 t apple cider vinegar (rice wine vinegar would be even better, I presume)
  • 4 t soy sauce (reduced sodium)
  • 1-2 t honey or agave
  • 1/4 C sesame seeds
  • handful of button mushrooms, washed and sliced

Introducing the soba noodle!:

Cook the noodles as instructed–in boiling water for 5 or 6 minutes, until softened but not mushy.  Make sure that you have some cold/ice water to dump them into when they’re finished so they don’t overcook–plus this is a cold salad, so it works.

Meanwhile, toast the sesame seeds in a dry pan over medium heat until brown.  Browned but not burned.

Set them aside.  In a skillet, add the onions, tahini, soy sauce, and honey and stir over medium heat until a nice brown, thick sauce forms.  Toss in the mushrooms and stir them up until they soften.  Yum.

Drain the soba noodles and place them into a bowl; pour the sauce over the top. 

Top with the toasted sesame seeds and combine.  Inhale.  Just serve yourself up a nicely sized bowl right away and eat it up.  Yum.


This salad is quite refreshing, cold as it is.  Definitely perfect as a summer salad, so remember this in a few months when you are feeling hungry!


Filed under Entrees

Banana Buckwheat Breakfast Bake

Isn’t that a great alliteration?  I didn’t even try, it just fell onto the page like manna from heaven.  Chocolate-y, banana-y, buckwheat-y manna.

In all seriousness, this is by far the best breakfast I have ever had.

I’m so serious that I had to make that into a giant font to be sure that you saw it.  The BEST breakfast, including every time I have ever gone to Toast, the most amazing breakfast eatery downtown.

It also helps that it’s super healthy and versatile–this recipe makes a great base breakfast bake, and then you can top it with whatever you want!  I used the edible perspective’s blog again, because apparently she is the world’s expert on exactly what I want to eat in the morning (thanks!).  I adapted it just slightly, so use mine or hers, and definitely check out her site for other fantastic breakfast ideas.  That woman is a genius.

Meet buckwheat.

Fritz read about buckwheat in Men’s Health and asked me to try some, because the mag said that it contains high amounts of rutin (a “flavonoid that has potent antioxidant properties”) and magnesium.  It’s also high in fiber and happens to be gluten-free, for those of you who avoid wheat.

Banana Buckwheat Breakfast Bake  (original recipe here)

  • 1/4 C ground raw buckwheat groats (you can grind them in a food processor, spice grinder, or coffee grinder)
  • 2 T raw buckwheat groats
  • 1/2 banana, roughly mashed
  • 1/2 t vanilla extract
  • 1/3 C skim milk
  • 3 t unsweetened cocoa powder
  • 1 flax egg (1 T ground flax in 3 T warm water) or one egg
  • 1 T chia seeds
  • 1/4 t baking powder

Preheat your oven to 350 degrees.  Combine all the ingredients in a small mixing bowl.

Grease a small one-serving pan or bowl (I use spray canola oil) and bake for about 30 minutes, until cooked through.  I happened to have a few mini-bundt pans, and I decided to make not one, not two, but three tiny portions for myself.

Let them cool for a minute or two, then flip upside down and pop out onto a plate.  These needed a fork to just encourage them to release from the bundt pans.

How adorable can you get?!  And the best part is, with three breakfast bakes, I got to pick three different toppings.

Oh yes.  Just feast your eyes upon that.  I used the rest of the banana with a tiny drizzle of maple syrup, natural peanut butter with a bit of honey on another, and Palmer’s natural blackberry jam and the third.  Oh. My. Goodness.

Obviously I had to eat the banana one first (I may or may not be obsessed with bananas), and then the last two together as some sort of miraculous peanut butter and jelly breakfast beauty. 

Try this as soon as you can.  Run, do not walk, to your kitchen.  Make this miracle happen in your own belly.

Also, here’s something cute–Fritz snapped a picture of Henry and I sleeping in this morning:

If you didn’t know already, Henry is a (classically) trained assassin, and therefore actually sleeps with one eye open.  He knows exactly what is going on at every second in every minute in every day.  So don’t try to take him by surprise.


Filed under Breakfast