I love food (three cheers for FOOD!) and sometimes, I love cooking. Other times, I’m tired and don’t want to be bothered to make food again. I eat pretty consistently all day, every day, and it can be exhausting preparing food for all those meals/snacks. When I wake up, it’s clearly been the longest amount of time since I last ate, and I’m starvin’ Marvin. I start my little morning routine with a banana and coffee, which is the perfect pre-writing, pre-yoga, during puppy-snuggles filler before the real breakfast deal. Sometime last winter when I started the blog, I think I perfected crazy-good oatmeal. The problem with anything, even perfection, is that after awhile I just don’t want oatmeal EVERY DAY anymore! Sometimes I’ll switch it up with a delicious peanut butter toast (and sometimes I’ll go crazy and add avocado on top #suburbanthrills) with a variety of yummy spices dashed over the swirls of melting P.B. I’ve started making smoothies, which have so many ingredients I haven’t really written them down yet – but soon I’ll try to share the recipe since they’re actually healthy AND yummy (I love when that happens).
And then came Cooking Light, once again. Be still, my heart/stomach. Some genius at CL dreamed up the concept of “Overnight Bulgur Bowls” to make my breakfast prep easy and the results so, so, so good. I enjoy the flexibility of it – add whatever you want to the finished bulgur – and the streamlined ingredients you add to the overnight-soaked base make for quick AND mindful breakfast creation and enjoyment (vs. having to find 20 spices quickly while doing your hair with the other hand).
So whether you’re making a smoothie (stay tuned for my recipe, but let’s be honest – chuck your favorite foods in a blender with some type of milk/almond milk base and hit liquify) or these beautiful bulgur bowls, here are my reminders about self-love:
- It’s a crazy world out there – take your time to take care of YOU
- Mis-en-place makes life way easier. Get your ingredients all together, then start a recipe
- You are what you eat, so put a little extra love into your food 🙂
GUYS THIS IS SUPER IMPORTANT…. I swear to you, this bowl of grains-and-fruit goodness tastes like a freaking glazed donut. Literally. I made the most ridiculous face gaping at it after my first bite because I had NO idea it would taste so good!!! And it’s soooo healthy!!! This is gonna shock you ?☺️ but it’s another @cookinglight recipe. I am way too excited for breakfast now!!!! BULGUR BOWL WITH APPLES, ALMOND BUTTER, AND GOAT CHEESE 3 cups presoaked bulgur (see NIGHT BEFORE below) 2 tablespoons creamy almond butter ¼ teaspoon ground cinnamon 1 cup chopped peeled tart-sweet apple ¼ cup plain 2% reduced-fat Greek yogurt 2 ounces goat cheese, crumbled 2 tablespoons thinly sliced almonds, toasted 2 teaspoons honey NIGHT BEFORE! Combine 1 cup uncooked bulgur and 1½ cups 1% low-fat milk in a bowl. Cover and refrigerate overnight. IN THE AM! Combine bulgur, almond butter, and cinnamon, stirring well. Add apple; toss. Combine yogurt and goat cheese, stirring until smooth. Divide bulgur mixture among 4 bowls; top evenly with yogurt mixture. Sprinkle with almonds, and drizzle with honey. YUM YUM YUUUUUUM!!!!!!
Aaaaaaaaand, here’s the recipe straight from Cooking Light! Each dry ingredient has a link to purchase the product for your convenience, and is an affiliate link; if you click it and purchase something, I may be compensated. For more information, check out my disclaimer. Thank you!
Ingredients & Night Before Prep:
Combine 1 cup uncooked bulgur and 1½ cups 1% low-fat milk in a bowl. Cover and refrigerate overnight. Fluff grains; then top and toss with one of our two tasty combos, ready in a snap.
Bulgur Bowl with Apples, Almond Butter, and Goat Cheese
- 3 cups presoaked bulgur
- 2 tablespoons creamy almond butter
- ¼ teaspoon ground cinnamon
- 1 cup chopped peeled tart-sweet apple
- ¼ cup plain 2% reduced-fat Greek yogurt
- 2 ounces goat cheese, crumbled
- 2 tablespoons thinly sliced almonds, toasted
- 2 teaspoons honey
- Combine bulgur, almond butter, and cinnamon, stirring well.
- Add apple; toss.
- Combine yogurt and goat cheese, stirring until smooth.
- Divide bulgur mixture among 4 bowls; top evenly with yogurt mixture. Sprinkle with almonds, and drizzle with honey.
Handy info because Cooking Light is freaking awesome:
Hands-on: 10 min. Total: 10 min.
SERVES 4 (serving size: about 1 cup bulgur, 1 tablespoon yogurt mixture, 1½ teaspoons almonds, and ½ teaspoon honey)
CALORIES 298; FAT 10.5g (sat 3.4g, mono 4.5g, poly 1.7g); PROTEIN 14g; CARB 41g; FIBER 8g; SUGARS 12g (est. added sugars 3g); CHOL 12mg; IRON2mg; SODIUM 121mg; CALC 193mg
A tip: I tend to only be ambitious enough to make this beauty every few days, so I’ll chop an apple every other day (or if we snack on the second half of it that same day, I’ll chop the next apple at night when I pop the bulgur in a bowl to soak overnight).
I’m obsessed with this stuff. It’s actually been a little while since I made them, but I found the recipe saved again last weekend and realized I hadn’t written about it yet, so I had to share with you – thanks for the reminder to make them! YUMS!!
Happy eating, my sweet friends and family! Thank you so much for reading 🙂 Sending you lots of love and deliciousness from our house to yours!
A Happy Wife