The Cooking Cure Week 1: Brekky

Have you heard about the Kitchn’s Cooking Cure?

They’re trying to help folks like me {and you} refresh their routines in the kitchen and get us cooking everyday. We’re reexamining our routines for breakfast, lunch, and dinner and pinpointing areas we where we’d like to see change. Last  week the focus was on breakfast.

The Kiwi and I have a pretty solid breakfast routine that we are totally happy with. Our regular breakfast repertoire consists of oatmeal, or as the Kiwi says porridge, on weekdays and a bowl full of my special homemade granola and yogurt at the weekend. Both provide the quickly-acessed fuel I need to go lay down a few miles at the park and it keeps us full until lunch time. I love our morning routine and neither of us are hankering to change it up that much. It’s only a rut if you’re tired of it right?

We might not be changing up our morning meals, but thinking about it definitely made me consider how it balances with the rest of what we eat and what it does for our bodies. It also made me reconsider my alarming dependency on that magical elixir, coffee. Something, candidly, I thought you would have to pry from my pickle juice covered hands whenever we decide to procreate. Taking the time to reflect on what you eat and why you’re eating it is a great exercise. You never know, you might surprise yourself.

Are you doing the Cooking Cure or have you ever done something like it? What revelations did you have?

Cinnamon Raisin Crunch Oatmeal from Kiwi and Peach

Cinnamon Raisin Crunch Porridge

{serves 2}

2/3 cup rolled oats
1 1/3 cup almond milk
1/4 cup raisins
big handful of chopped almonds
1/2 tsp cinnamon
dash of nutmeg

In a sauce pan on medium heat, start heating up the milk. Add the oats and raisins and bring it to a boil. Cook for 10 minutes or until most of the liquid has been absorbed or evaporated. While it’s cooking chop the almonds then go about your morning routine. When it’s finished, remove from the heat and stir in the almonds and cinnamon. Serve it up and top with a dash of nutmeg.

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