On My Shelf: Whole Grain Mornings

IMG_0456Tittle: Whole Grain Mornings
Author: Megan Gordon
How I got it: I ordered this book as soon as it came out last year, after hearing my favorite bloggers gush about how they loved the book. I was not disappointed. I have since then also gifted this book, and always recomend it because it has my favorite breakfast recipe ever in it, which I’ve posted here.
Favorite Recipes: Very Best Oatmeal (30), Signature Granola (34), Whole Wheat Buttermilk Pancakes (36), Nut Milks (38), Quinoa Crunch (43), Dried Mango and Coconut Muesli (50), Apricot Pistachio Granola (57), Strawberry Oat Breakfast Crumble (66), Lemon Yogurt Sauce (72), Breakfast Fried Rice (80), Rosemary Apricot Oatcakes (91), Blueberry Breakfast Bars (95), Millet Breakfast Cookies (106), Creamy Breakfast Rice (114), Spiced Pear Sauce (134), Cocoa Nib Granola (145), Morning Glory Oats (147), Tomato Poached Eggs with Kale and Wheat Berries (Recipe Below), Pear Hazelnut Oat Muffins-so good (151), Banana Walnut Baked Oatmeal (154), Whole Grain Gingerbread (160), Maple Almond Butter (163).
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Why it belongs on my shelf: This is my favorite whole grain book and my favorite healthy breakfast cookbook because the recipes make healthy breakfast so delicious. I’m always looking for new grain recipes, and this book is a great intro into all the different grains. I love that I have most of the ingredients on hand, and that the recipes use a lot of fresh fruit. This is the cookbook I reach for when I have a long lunch break and want to make something new and healthy.
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Recipe: Tomato Poached Eggs with Kale and Wheat Berries
Adapted from Whole Grain Mornings, p. 148
When I have a long lunch break, I love to cook wheat berries and eggs. This recipe adds kale and tomato sauce, a healthy spin on Shakshuka.

1 tbs olive oil
3 cloves garlic
1 can crushed tomatoes
3/4 cup cooked wheat berries
1/2 tsp cumin
1/2 tsp paprika
zest of half a lemon
1 tsp salt
1/2 bunch kale
4 eggs
1/2 cup goat cheese

In a skillet (no cast iron please, we are using tomatoes) heat the oil and the garlic. Add the chopped kale along with the spices and cook until the kale is reduced and no longer tough about 10 minutes. Add the wheat berries and stir until hot about 2 minutes. Add the tomato sauce and the lemon zest, stir. Crack the eggs into the mixture and turn the heat to medium low. Cook until eggs are at your liking, and serve hot with crumbled goat cheese.
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