I am 100% a creature of habit when it comes to my food. If I find something I like, chances are I will probably eat it atleast 5x a week… kinda like the time I made kale chips everyday for a month straight (now, I can’t even be in the same room as kale! ICK.), or my current obsession with having carrot pasta for dinner nearly every night (that, I don’t’ think I will ever get sick of. It’s just too damn good).
…& now, the newest addition to my food-routine is this uber yummy gluten free grits recipe. Maybe it’s my southern roots, or my Pop Pop’s obsession with this hot cereal growing up, but I have always been a fan of a good bowl of grits.
Back in my hay-day, when I could eat whatever the eff I wanted without gaining a single pound (tear), I ate my grits loaded with butter and a good deal of S&P. Now, I can’t quite get away with that, so I have modified & came up with a healthy & super delish version of one of my all time favorite breakfast treats.
It’s totally my new brekky jam, & will soon be yours too. Trust!!
xx, E
:: THE INGREDIENTS ::
+ 1 cup of coconut milk
+ 1/2 cup of Arrowhead Mills Organic Rice and Shine Hot Cereal
+ Coconut flakes
+ Organic Raspberries (or any berry of your liking!)
+ Organic honey
+ Hemp Hearts (love these, I sprinkle them on everything!!)
+ Optional: top it off with a sprinkle of cinnamon.
[ p.s. Gluten is my Bitch, great book!! ]
:: THE HOW TO ::
1. Pour 1 cup of coconut milk into a saucepan & bring to a boil.
2. Add in your grits.
3. Let cook for about 5-7 minutes, stirring on the reg.
4. Top it off with a little bit of honey, berries, Hemp Hearts, coconut flakes.
5. Added bonus, enjoy your breakfast in bed w/ a good book- my all time fave pastime.
