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Hey y’all! I hope you are enjoying these weekly recipes. Let me know in the comments if you have tried any of them yet!
As for my weekly updates, it’s been a crazy couple of weeks at the LSRD headquarters (AKA our spare bedroom.) I am working on growing my team and planning some expansion of my business for this year.
In the last few weeks, I also bumped up my training frequency to three times per week (I was at twice a week before).
And while I don’t think that’s an excessive amount of training, it seems like my body wasn’t a fan of combining that frequency with all the work I’ve been doing in February.
So apparently I have tweaked my shoulder.
I’m having some moderate pain during pulling or lat stability type movements like deadlifts, rows, and chin-ups. I don’t remember specifically hurting it, so I’m not too sure when it got injured. It might just be an overuse injury.
In the spirit of my stance on overtraining, I have decided to take the rest of the week off from my training and start back up on Monday. I’m hoping with a restful weekend and 3-4 days off of exercise, I’ll be back to normal.
We’ll see what happens!
Now that the update is over, here’s the #FedForReal recipe of the week!
Fed For Real
Recipe of the week:
Buckwheat Breakfast Porridge
Don’t be deceived by the name! Buckwheat not wheat, or even a grain. Buckwheat is actually a seed from a fruit, and it’s 100% gluten-free!
It is a wonderful, hearty substitute for gluten-containing grains, and has a number of health-promoting properties. Buckwheat is a great source of slow release carbohydrates promoting stable blood sugar levels and satiety between meals. It’s a decent source of plant-based protein and is rich is cell-protecting antioxidants.
Pro tip: Add hydrolyzed collagen to these types of hot cereal dishes to make sure you’re getting enough protein in the morning.
BUCKWHEAT BREAKFAST PORRIDGE
Prep time: 5 min + overnight soak (optional) / Cook time: 5-10 min / Total time: 15 minutes
1 serving = 408 calories, 18g fat, 24g protein, 45g carbs, 8g fiber
- ¼ cup Raw Buckwheat groats
- ½ cup filtered Water
- ½ cup unsweetened Almond Milk or milk of choice
- ¼ medium Banana, sliced
- 1 Tb unsweetened Shredded Coconut
- Pinch of ground Cinnamon
- 1.5 scoops (~15g protein) Collagen Protein powder
- Splash of extra Almond Milk to serve (optional)
- 1 tsp Chia Seeds
- ½ oz (15g) Raw Walnuts (~7 halves), chopped
- 1 Tb pomegranate Arils (the juicy seeds) or berries of choice
- Place buckwheat in a bowl. Add 1 cup water and stir. Soak overnight in the fridge. (Optional: some people prefer a shorter soak, or no soak at all.)
- Drain and rinse buckwheat. Add to a medium pan on medium heat. Lightly toast for 1-2 minutes.
- Stir in the almond milk, half of the banana slices, the coconut and cinnamon. Simmer on low temperature, gently stirring until most of the liquid has been absorbed.
- Remove from heat. Stir in collagen powder. Top with extra almond milk if desired.
- Top with remaining banana slices, pomegranate arils, walnut pieces and chia seeds. Enjoy!
NOTE: You can batch cook this by making several servings for a few days and reheat. Stir in protein powder prior to eating, not during batch prep.