There are times in life where it seems like we all reach a breakfast rut. I mean…am I right??? No matter how good pancakes, waffles, French toast, and omelets are we at some point always look for something a little different to change it up. I tend to reach this stage in the early stages of a new year because I usually begin eating super clean again and the aforementioned items tend to be a bit heavy.
In the beginning stages of my gluten free journey, I discovered millet. If you have never heard of millet or you have never tried it, you are missing out. This really is a delicious grain. It comes from mostly Asia and Africa and is a cereal crop and is cooked similar to the way you would cook rice. It is rich in fiber, iron, B vitamins, manganese, phosphorous, and magnesium. It is also an alkaline food so it is easy to digest and if you are suffering from candida albicans this is an acceptable grain to eat.
Going back to the “wanting something different for breakfast” topic, I got up this morning wanting to do something with millet. It was inspired by a neighbor that is having her own journey to health and well-being and is going to have to undertake the candida diet to do so. I wanted to make something that she could eat and show her how delicious the food you ARE allowed to eat can be. As we all know, at least the ones with food allergies or candida, when we first start it seems like there is more you can’t have rather than what you can have. However, that really isn’t true with some creativity and an ability to think outside the box. This may not be a traditional breakfast but it sure is good!! This even got the husband’s seal of approval! Enjoy and be well!!
2 cups chicken broth (plus up to two additional cups if needed), gluten free
1 cup millet
1 medium onion, diced
3 big handfuls of fresh spinach leaves
2 tsp Herbamare or Celtic sea salt (divided)
1 tsp onion powder
1 tsp garlic powder
1 tsp coriander
1 tsp pepper (divided)
2 tsp thyme
8 poached eggs
Olive oil
In a sauce pan bring the two cups of broth to a boil and add the millet, 1 tsp Herbamare, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp coriander, and 1/2 tsp pepper. Lower the heat to medium, stir well and continue to stir throughout cooking process. As the millet absorbs the water, test for doneness. Add water in 1/2 cup increments until softened.
While the millet is cooking, heat olive oil in a skillet over medium heat and add the onion. Cook for about 5 minutes and then add the spinach, 1 tsp Herbamare, 1 tsp thyme, and 1/2 tsp pepper. Cook until the onions are translucent and spinach is cooked down. Keep on low until millet is cooked.
Once the millet is cooked, add the millet to the skillet with the onions and spinach along with the remaining tsp of thyme. Mix well.
Bring a pot of water to a boil. With a spoon stir the water so that it is swirling and gently drop an egg into the water as it is rotating. Poach two eggs at a time. The rotating water will cause the egg to wrap around itself creating the perfect egg. Do not be concerned if little bits of egg white are floating. Use a slotted spoon to remove the eggs.
This recipe serves four. So take 1/4 of the millet mixture and place it on a place and top with two poached eggs. Season with salt and pepper if desired.
There you have it! Perfectly poached eggs and a fabulously delicious and nutritious bed of millet and spinach! Now that is a change of breakfast pace!!
As Always, Eat Passionately!!
~Kimberly
passionate palate 