If you haven’t tried making popped amaranth yet, you are seriously missing out. It’s super quick to make and 100% customizable to your taste buds. Not to mention, amaranth is packed with nutrition.

I’ve posted the nutrition facts before, but it amazes me every time. It’s packed with iron and has more protein, iron + fiber, than quinoa and millet! I will definitely admit, I don’t like this as a cooked grain though. Only popped! Popped amaranth seems really light and fluffy, but paired with the right toppings, it leaves me full all morning.

My idea for this bowl was similar to last week’s, smoothie topped amaranth cereal. However, this, was even better.

Lately, I’ve been photographing almost completely on our charcoal colored, concrete countertops. I thought I’d change it up a bit, and add a pop of color. Per usual, I was using the tripod, but had it positioned to high for me to see into the viewfinder. Instead of grabbing the stepstool, I played trial + error, to see how many shots it took to get the bowl framed in the center.

5. There we go!

And then I wasn’t sure I was digging the yellow, so I changed to a nice bright blue. After editing the shots, I like the yellow, but something is more appealing to me about the blue.

Perfectly ripened organic strawberries and a huge bowl of popped amaranth.

And now the bananas n’ cream part!

I wasn’t looking for smoothie consistency here, but wanted something thicker than plain milk. Adding yogurt + banana did the trick!

Strawberry Banana Cream Cereal [serves 1]

1/3c raw amaranth, popped [instructions on popped amaranth]
1c strawberries, chopped
1c milk of choice
1/2c plain Greek yogurt
4” hunk of banana
1/4t vanilla
1-2t honey or maple syrup

Pop amaranth and set aside to cool for a few minutes.
Blend milk, yogurt, banana, vanilla + honey together until smooth.
Add strawberries to bowl + pour on the banana cream.

*Don’t like banana? Leave it out and add 1/2c more yogurt to thicken.

Prepare to be in breakfast bliss.

The texture of the amaranth gets me every time. Love it!

Ashley

Just a few photos that haven’t made it on the blog lately, for one reason or another.

Wait, there is only one reason.

BUSY-NESS!!

Well, and none of these were worthy enough to call for their own blog post, but maybe all 3 together can do the trick?

First.

In case you were wondering.

My too gooey, doughy, failed vegan + GF baking project did not go to waste. For some reason, they were freakishly addicting. Right, Kelsey? Still not recipe worthy, but I’m workin’ on it!!

This was a blueberry cheese cake oat mix, topped with my cinnamon crunch almond butter, Love Grown Foods Granola, and the failed mini cakes.

What’s inside the oat mix?

1/4c oat bran
1/4c rolled oats
1c milk
3/4c water
1/3c 2% cottage cheese, stirred in at the end
1/2t vanilla, stirred in at the end
1t honey

If the thought of cottage cheese in oats freaks you out, try ricotta!! I haven’t yet, but I can 99.9% guarantee it would be outstanding.

Dinner last night? Completely delicious, but completely a repeat. Except that I cooked in some local, organic snap peas! Perfect in this Curried Chickpea with Coconut Quinoa dish.

Full of flavor + spice!

With a side of farm fresh kale chips! Ahh, so nice to have the farmers market back again!

Breakfast today? Man there are a lot of textures in this photo. Not my favorite photo, but definitely a breakfast worth mentioned. And yes, that is popcorn on top of the bowl. I popped some last night, topped it with cinnamon + sucanat + kept a little for breakfast. Good decision!

So what’s in this bowl?

popped amaranth
leftover coconut quinoa
almonds
cinnamon sugar popcorn
cinnamon crunch almond butter
Love Grown Foods granola
and…a SMOOTHIE!

Instead of pouring milk on top, I made a mini smoothie and poured that on. I don’t know what you would call this concoction, but it will be made again!