Tag Archive | syrup

A brand new breakfast bowl

I’ve said it before and I’ll say it again. I love oatmeal. It fills me up for hours, warms me up in the morning, and is just plain delicious. The problem is, since I eat it at least 5 days a week, I tend to go through phases where I’m just plain sick of it. Today, I hit that phase. However, I knew once I got to my desk I’d crave something warm, filling, and syrupy. Enter—a brand new breakfast bowl. A brown rice breakfast bowl to be exact and boy was it delicious!

I found this recipe last year while reading Bethenny Frankel’s first book, Naturally Thin. I enjoy the book so much, I’ve read it twice, and I’m sure I’ll read it again. It’s down-to-earth, comical, and full of “real-life” advice, not your standard “diet” book. She includes her favorite recipes, and this just happens to be one of them. Before I read this, I would NEVER have thought to eat brown rice for breakfast. Rice has always been in the “dinner” category for me. Bethenny was right-on. This breakfast bowl is rivaling my favorite oatmeal bowls!

To make my breakfast bowl, I used Uncle Ben’s brown “ready rice”, since that’s what I had in my cupboard. Really, any brown rice will do. Since mine was already cooked, I’m pretty sure that’s what explains the extra chewy and grainy texture of my rice. Not that I’m complaining. I loved it! This is simple to make, too. Add your rice, milk, toppings, and you have a protein packed, nutrient-dense breakfast in less than 5 minutes.

Healthy Brown Rice Breakfast Bowl
Adapted from Bethenny

1/2 cup brown rice
1/4 C milk (I used skim)
½ tsp. cinnamon
1-2 Tbsp. dried cranberries or raisins
1-2 tsp. of sliced almonds or nuts of your choice
1 Tbsp. maple syrup or brown sugar

1. Combine brown rice with milk, cinnamon, dried cranberries or raisins,1/2 the portion of nuts, and maple syrup/brown sugar in a saucepan.

heating up

2. Heat over medium heat, stirring until desired consistency is reached. (If your rice isn’t cooked, it’ll take around 5 minutes.
brown rice breakfast


3. Once done cooking, top with additional nuts, cinnamon, granola, or toppings of your choice. Today, I topped mine with plump raisins, Kashi go-lean crunch, cinnamon chex, glazed walnuts, and sesame seed almonds. Heaven in my mouth!

Enjoy your weekend! 


Not Your Average Roasted Vegetables

Looking for a way to spruce up your salads or put a new spin on veggies? You’ve found it. Move over, roasted vegetables. There’s a new queen in town. Say hello to our honey maple roasted friends.

Originally from Cooking Light, I modified it slightly and used what I had on hand, plus added some light maple syrup for a little extra sweetness (I couldn’t help it, it’s my ever-present sweet tooth talking).

This recipe is ever-so simple and ever-so yummy. The only thing you have to have patience for is chopping the vegetables. Chop, Mix, Bake, Eat. It’s as simple as that.

Honey Maple Roasted Root Vegetables



2 cups coarsely chopped peeled sweet potato (about 1 large)

1 1/2 cups coarsely chopped peeled butternut squash

1 1/2 cups coarsely chopped parsnip (about 2 medium) —I used more!

1 1/2 cups coarsely chopped carrot (about 2 medium)

1/4 cup honey

3 tablespoons light maple syrup (I used Aunt Jemima’s)

2 tablespoons olive oil

1/2 teaspoon salt

Cooking spray



Preheat oven to 450°.

Combine all ingredients except the cooking spray in a large bowl; toss to coat.


Place vegetable mixture on a jelly-roll pan coated with tinfoil and cooking spray.


Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

honey maple goodness

If you read the original recipe, you’ll notice I substituted butternut squash for turnip, eliminated the shallots, and added in the maple syrup. With their measurements, this serves 8. I maybe got five servings out of my batch? I’ve enjoyed it as a side, on my salads, in a sandwich, and straight from the fridge!  I like to think a vegetable addiction can be classified as a good addiction. :)