Stop Blogging and Cook

DAILY POSTS:

JAN 4th:  Why Breakfast?
JAN 10th:  Muesili Update

WHEAT-FREE & VEGETARIAN (GLUTEN-FREE W/RICE CHEX)

S H O P

GROCERY

• 2 types of unsweetened cereal (Chex, Shredded Wheat, flakes, puffed)
• Grape Nuts cereal
• Rolled oats (not instant or quick)
• Coconut, unsweetened
• OPTIONAL: Bran – wheat or oat, or flax seed (for added fiber), Wheat germ
• Dried fruit:
  • Raisins
  • Currants
  • Cranberries, Craisins
  • Dried apricots – French apricots are softer, Turkish are harder
• Unsalted nuts:
  • Slivered almonds
  • Pecan pieces
  • Walnut pieces

GREEN MARKET

• Banana

T I M I N G

TOTAL TIME:  2 min per serving; 15 min for a larger batch.

• Put ingredients in an individual cereal bowl.

P R E P A R E

INGREDIENTS

• 1/4 c Each 2 to 3 types of unsweetened cereal
• 1/8 c Grape-Nuts or Nutty Rice cereal
• 1/4 c Rolled oats (not instant or quick)
• 1/8 c Slivered almonds or pecan or walnut pieces
• 1 TBSP Coconut
• 1 TBSP Dried raisins, currants, craisins or slivered apricots

P R E P A R A T I O N

Put ingredients in a bowl.  Slice banana on top.  Feel free to improvise on ingredients according to your tastes.  Eating is an experiment and the purpose is to make a breakfast that is appealing to you.

S E R V E

Add milk.

W O R K P L A C E   B R E A K F A S T

Take a week’s worth of muesili to work in a grip lock bag and a carton of cream to work and dilute 1 tsp cream with 1 c water.