Yesterday was so nice, but it flew by with all the cooking and cleaning I did. Andy needed to run into work for a few minutes, so the dogs and I decided to head over with him. We’d already taken a mini walk around the neighborhood and we were able to enjoy another nice walk around an apartment complex that even had a dog run. The dogs enjoyed being in a large area with no leashes. We had a quick dinner of Trader Joe’s reduced fat fish sticks and steamed broccoli and green beans.
Today, we just got back from the early Easter service and enjoying a little down time. We’ve decided to have our Easter dinner early that way we can cook, eat, clean-up and have the rest of our Sunday to relax. I’m off to get the ham in the oven, low and slow is my game plan.
I found this to be a refreshing twist on my typical morning breakfast of cold cereal, muesli, or oatmeal.
Recipe provided by my friend Laura Nickels
1. Combine in saucepan:
- 1 c. bulgur
- 1 1/2 c. water
- 1/2 t. salt
2. Bring to boil, then cover and simmer 15-20 min, until liquid is absorbed and bulgur is tender.
- 1/2 c. almonds, hazelnuts, pecans or walnuts, finely chopped
- 3-4 T. honey or sugar
- 1 T. butter (optional)
4. Serve with milk as breakfast cereal.
5. Optional stir-in’s per bowl:
- 1 T. dried fruit
- 1 T. cooked wheat berries
- 1 t. flax seed
- 1 t. cinnamon