How to eat veggies for breakfast - This is a great way to add more veggies (and fiber) to your diet but still have an amazing tasting breakfast.
Before you roll your eyes at the suggestion of eating cauliflower for breakfast - hear me out.
The benefit of the low calorie cauliflower is that you can go wild with the toppings!
Oatmeal used to be one of my staple foods when I was growing up. I would eat it at breakfast, lunch and dinner, and would go crazy with toppings! Peanut butter, chocolate, strawberries, maple syrup - anything you could imagine.
However, the one thing that traditional oatmeal lacks is veggies! This cauliflower “oatmeal” is my answer to being able to enjoy oatmeal but sneak in those extra nutrients!
This cauliflower oatmeal has the look and consistency of oatmeal, but with far more nutrients than traditional oatmeal. Not only does it elevate the nutrient density of your breakfast with cauliflower and zucchini, but is lower in carbs and is much lower in sugar than your average breakfasts.
FOR THE CAULIFLOWER
Wash and thoroughly dry cauliflower, then remove all greens.
Slice the cauliflower into small florlets and add to a food processor.
Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down (it will look like "rice").
If you happen to make too much, you can freeze the raw cauliflower: It can also be sealed in airtight containers or bags and frozen for up to three months. Thaw on the counter for a few minutes before using or cooking.
The other plus of a lower calorie base is that you can top it with ALL OF THE PEANUT BUTTER YOU WANT.
There seems to be a theme here... I know...
CHOCOLATE CAULIFLOWER-ZUCCHINI OATS
Serves 1
INGREDIENTS
1 cup riced cauliflower (see above)
1/2 - 3/4 cup shredded zucchini
1/4 cup rolled oats*
1 tablespoon coco powder
pinch of stevia (optional)
pinch of sea salt
1/8-1/4 cup unsweetened vanilla almond milk** or water
1 teaspoon vanilla extract (optional)
2 tablespoons peanut butter (or any nut butter) + more for topping
EXTRAS/TOPPINGS
cacao nibs
coconut flakes
crushed almonds
sliced banana coins
dark chocolate squares
sliced protein bars
INSTRUCTIONS
Bring a saucepan to medium heat. Add the riced cauliflower, zucchini, oats, coco powder, sea salt, (stevia if using) and mix well.
Gradually add in almond milk and vanilla. Stir until combined.
Bring the ingredients to a boil, then reduce to low. Simmer 2-3 minutes.
Add in the peanut butter and stir again.
Transfer to a bowl with your favourite toppings. Dig in with a spoon and enjoy!
NOTES
* I recommend starting with 1/4 cup of oats and gradually reducing the amount as you get used to the texture. This is the lower carb option and will also result in having less calories overall. If opting for less oats, make sure you increase the amount of cauliflower and additional toppings.
**Other plant milk options: coconut milk, hemp milk, soy milk, rice milk, flax milk, oat milk, cashew milk etc..
This cauliflower oatmeal is so nourishing and delicious, and looks like the real thing!
It’s been one of my favourite go-to breakfasts on my days off from training. It's sweet and indulgent but it’s still filled with nutrient dense ingredients… the best of both worlds.
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