Orange Ginger Snap Breakfast Polenta


Things are looking up today, folks!  I saw a hand specialist yesterday, and he confirmed that I got crazy lucky considering what I did to myself.  Great news: I will have zero permanent damage 🙂  and I’ll be pretty much back to normal in just two weeks.  Plus my pain subsided a lot in the last couple days and my body is now on the sleep-like-a-corpse phase of the healing process, which feels great.  

AND lucky me, I have two recipes to post that I made and photographed last week before my injury!  I’m so happy to have a couple recipes to post while I take my time easing back into the kitchen.  I have not done more than microwave or toast stuff in the last 3 days.  I think that’s some kind of record for me.

 
First up is this yummy breakfast cereal.  I made a big batch last Sunday, packed it into Mason jars and had easy breakfasts during the week.

Hot creamy breakfast cereal
with a drizzle of maple syrup is dessert-like and comforting, but the orange and ginger in this also make for a light and uplifting breakfast!



Hope you enjoy!

serves 4

3 C unsweetened vanilla almond milk
1 C polenta
2 T molasses
1 1/2 t ground ginger
1 t ground cinnamon
1 t vanilla extract
zest of 1 small orange
1/4 C hazelnuts
segments from 4 oranges
2 T maple syrup

Combine first 7 ingredients in a medium saucepan.  Bring to a boil over medium-high heat.  Then slowly pour in polenta, whisking constantly.  When it’s reached the consistency of a yummy hot breakfast cereal, divide into serving dishes.  Top with hazelnuts, orange segments, maple syrup, and a dash of extra almond milk.

 

A simple twist on this is to leave out the orange – one tiny change, and it’s like a completely different dish.  Still yummy of course. 

Nutrition facts per serving: Calories: 325; Calories from Fat: 51; Total Fat: 5.7g; Sodium: 141mg; Total Carbohydrates: 64.2g; Dietary Fiber: 5.9g; Sugars: 25.1g; Protein: 5.7g

Parting picture of my way less scary splint dressed up yesterday 🙂 

 


Posted

in

,

by

Comments

Leave a Reply