Many of my patients ask me about healthy breakfast options. When I stopped eating eggs and toast for breakfast, it was a challenge for me to add some variation because as much as I love oatmeal, I certainly did not want to eat it every day! Grits is a breakfast dish that I discovered on trip to Nashville and is now one of my favorites. It is quick, easy, and packed full of nutrition. Add a side of greens, and you have a healthy, satisfying breakfast on those days when you want to spice up your breakfast repertoire.
Grits are usually made from boiling ground maize and then made savory by adding seasonings like butter, pepper and/or animal products like eggs and bacon. Sweet grits were traditionally made sweet by adding butter, milk and sugar. By changing a few ingredients, you can easily create a healthier version of savory grits that is delicious, satisfying and loaded with nutrition, including antioxidants, B vitamins and minerals such as iron, iodine, and magnesium. It is a hearty breakfast that will keep you satisfied until lunch!
Ingredients:
Arrowhead Mills Gluten Free Rice and Shine Cereal*
Water
Sea Salt
Flax Oil
Directions:
- Cook grits according to the instructions on the back of the box.
- When they are cooked, drizzle with flax oil and sprinkle with dulse granules.
*Polenta may be substituted. Bring 3 ½ cups water to a boil over medium heat, and then gently pour in 1 cup polenta, stirring frequently. Add a pinch of sea salt, cover and simmer for 30-35 minutes. Stir occasionally to prevent the polenta from sticking to the bottom.
