Sentences with phrase «as porridge for»

Fuel yourself with slow - releasing carbohydrates prior to your interview, such as porridge for breakfast or wholemeal sandwiches for lunch.

Not exact matches

No just kept giving porridge stuff every time for the past 20 years... Intervention in the country politics as to the west liking this but not liking that has created this mess in the country... read about it...!

I use porridge oats for oatmeal / porridge as these are finer and cook much quicker.

This porridge recipe is an absolute saviour for those of you that have busy mornings as it only takes 3 minutes to make — how amazing is that!

Also I discovered it doesn't really matter about quantities as you kind of get a feel for how it should be It's so delicious and I even prefer it to my beloved porridge and blueberries lol.

I love using mixed spices on my porridge, but never thought of using turmeric as it seems more of a curry ingredient than for breakfast.

80g of porridge oats (it's really important that they're porridge oats, not jumbo oats — as porridge oats are much finer so will absorb the liquid and go creamy instantly, whereas jumbo oats need to soak for hours)

I cooked this amazing porridge for breakfast yesterday and it was so delicious that I cooked it today as well!

As soon as it gets a little colder, I love having my porridge for breakfasAs soon as it gets a little colder, I love having my porridge for breakfasas it gets a little colder, I love having my porridge for breakfast.

I, too, have amaranth and have found that I don't really like it as porridge so I'm looking for other uses.

My obsession with porridge is well known so this smoothie is just perfect for me as it has all the benefits of oats but takes only a fraction of the time to prepare and can be taken where ever I go.

I've been known to eat it for dinner as often as I do for breakfast — because anytime is a good time for porridge if you ask me.

These oats are literally perfect for everything, put them in shakes for extra carbs, use them as a breakfast porridge style food, or even use them as the ingredient in tasty Oat flour protein pancakes.

This facilitates a creamy risotto, but they're great for other things too: porridges, puddings, and even for adding proofed yeast to flour as it helps to prevent mixtures from slopping over the tops of mixing bowls.

It's a great vehicle for carrying flavours, but although it's mostly eaten as a «porridge», the fact you can make it into solid shapes makes it doubly useful.

This baked porridge is wholesome, filling and extremely tasty — don't worry about it being too rich for breakfast though as the pear is fresh and juicy so it really lightens the dish!

I bought some of these with one goal in mind to use with my tea infuser as I have had chocolate tea that was tea and nibs before but soo expensive this way I can use any tea and as much cacao for less money winner all around Goes Well With: Tea and straight in your mouth but wouldn't last long that way also good in porridge

I think of savory oatmeal as Chinese congee — a breakfast porridge that serves as the base for fun toppings and stir - ins.

But I love pomegranate with breakfast: as a topping for non-dairy yogurt, porridge, granola, chia pudding or even pancakes.

As mentioned in my previous post, Anti Inflammatory Breakfast Ideas, you can alternate the grains / flours for a porridge version.

It's a perfect fit for any pumpkin dish, and it would be perfect with fresh fruit as well as a creamy topping for any kind of porridge!

This was my first time trying quinoa for breakfast and I was amazed how well it works as a porridge.

As the quinoa finishes up cooking, the pears should be just coming out of the oven, which, along with some fresh berries and a few pomegranate arils, make for a sweet, flavorful upgrade to your basic bowl of porridge or oatmeal and an altogether decadent start to your day.

Porridge, or oatmeal as many call it, is one of my favorites for breakfast and one reason is that it's versatile.

I love the blueberry and peach combination, I have been recently making it for breakfast with my millet porridge.:) I will try your recipe as well.

One of the greatest things I discovered after adopting plant - based diet was raw buckwheat — you can make boiled porridge, raw buckwheat porridge or ricotta, ricotta creams for cakes or to eat as is; to make cookies and pancakes, use soaked groats for buckwheat muffins and cakes, just boil for -LSB-...]

As a recommended soluble dietary fibre especially for diabetics, it's versatile, but somehow I can't bring myself to eating sweet oats (in either porridge or overnight soaked form).

Whereas now I've figured how to adapt the recipe to my liking by adding in chunky nuts like pecans and hazelnuts for a textural contrast, but also learning to love the individual crunchy oats as they're literally the perfect porridge sprinkle!

This is one reason they're commonly used as a tonic ingredient in soups and to make sweet or savory porridges for people who are sick.

Perfect for snacking, or as a lovely cacao crunch on cakes, desserts, cereals, yogurt and porridge.

I use it in my smoothies, porridge, healthy desserts, my baking, as a hair mask, a moisturizer, for oil pulling and in natural face masks.

(White) Quinoa / / Most popular form, soft, fluffy texture when cooked, perfect in stir - fry, lasagna, porridge, or as a side dish Black Quinoa / / Sweet tasting, perfect in salads as it holds its shape firmly compared to white quinoa Red Quinoa / / Cooked red quinoa is similar to black quinoa as it holds its shape and is a harder texture than white quinoa Flour / / Perfect for baking & pancakes Flakes / / Great for making hot «cereals»

Sometimes I just use it as a topping for my porridge.

For me, it's so much more enjoyable to be mixed with food e.g. mixed into porridge, or in a drink as a smoothie.

I typically use millet in three ways — a multigrain pilaf, in a porridge as a stand - in for polenta, or as a hot breakfast with spices / dried fruit / nuts / maple syrup / etc.

Make sure to get there before the end of March to try out three - grain oat, rye and spelt porridge, topped with rhubarb, rose yogurt and triple nut and buckwheat brittle; the recipe for the latter is in my book; the rhubarb and rose combination inspired by a rhubarb and strawberry galette with rose pastry cream, also in the book; finally, we went for a three - grain porridge as The Natural Baker really celebrates the diversity and variety of all the wonderful grains we have to use today, rye, spelt and oats being three of our favourites... and with the 26 Grains magic wand, it's all become the most wonderful bowl of warmth and fantastic colours, flavours and textures!

It's great mixed into salads, in stews or as a side for stews and soups, as a breakfast porridge or simply on it's own with some condiments.

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.

Holding each other as we wait for the coffee to percolate, the porridge to cook.

We eat rice in some form or other pretty much every day, whether it's rice porridge for breakfast, rice milk smoothie, rice flour in baking, rice as a side or rice as the shining star.This dish is definitely the later.

I eat chia «porridge» (made by soaking them in liquid) with fruit for breakfast and have never had a problem with them like I do when eating phytate - rich foods such as nuts and coconut and beans; I get a cramp like pain on my mid-right side which starts anywhere from 15 minutes to a few hours or more after eating these typical foods and the attack intensifies and lasts a couple of hours to longer, depending on how much and when I eat them.

Info Many recipes for chia porridge has chia seeds as the only thickening agent.

I use it for frying, as it can handle high temperatures well, it's great for baking to replace butter, and it's easy to add a spoonful to hot drinks, smoothies, or in porridge to bring some extra energy and creaminess.

So as you might have guessed, between packing and trying bikinis out, I managed to mix up a portion of this power porridge to bring for our very early flight tomorrow.

Sticky rice is worth using for this porridge - y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.

I like it in this herby salad with butter - basted mushrooms; in Ignacio Mattos's salad with cauliflower and burrata; topped with this turmeric tahini sauce; as the base for a more texturally present fried «rice»; and in this breakfast porridge with kimchi and jammy eggs.

I love variations for my porridge as it can get so boring having the same old one each morning.

If you go for breakfast, cinnamon raisin porridge is on the menu, as there are many guests from the UK, but there are American favorites as well.

As I made my son's Super Porridge while watching Sesame Street, I thought about other moms feeding their babies over-priced, nutritionally - inferior, commercially - processed boxed rice cereal, and the idea for the Super Baby Food book was born.

You can buy porridge meals for your baby but you can cook them yourself as well.