Well, I got up this morning at 6:30 with every intention of going to work, but things did not work so well movement-wise when I got out of bed … so back to sitting on the ice pack it is. Better safe than sorry!
Breakfast was installment number one of the whole grain and bean protein porridge (hence the goldilocks reference) I made yesterday. After I put all my toppings on, there was only this little teeny slip of porridge peeking through:
I’m a fan of how this porridge worked out, so here’s the process. In my crockpot, I whisked 2 eggs and a dash of salt into 3 cups of whey left from Greek yogurt. I poured in 1 cup of dry chickpeas, covered the pot, and set it on high for one hour. After the first hour, I stirred in 1/2 cup quinoa and 1/2 cup millet and turned the heat down to low. Another hour later, I mixed in 1/2 cup lentils and let the whole thing continue to cook on low, adding water as necessary (I probably added 3-4 more cups over this time) until the chickpeas were semi-tender, maybe three more hours. (If you’re passionate about having your chickpeas be well-done and mushy, you might want to cook them fully separately before adding them to the crockpot.)
Once I could chew a chickpea without breaking my teeth, I set my immersion blender on the mix and whirred it until things got nice and creamy. Then, I toasted 1/2 cup wheat germ in a dry skillet and stirred that into the mix, too. This made about 6 cups of porridge. I didn’t add fruits or seasonings because I wanted to leave my options open for how to use this as the week goes on.
I was curious about the nutrition on this porridge since I’ve never really made anything like it. Per 1 cup serving: 384 calories, 6 grams fat, 71 grams carbs (12 grams dietary fiber, 2 grams sugar), 22 grams protein. The carbs seem sort of high (that might just be because I’m used to hearing about carbs from the diabetic members of my family), but I love the protein!
To make this morning’s breakfast, I mixed 1 cup of the porridge in an ovensafe dish with 1/2 banana (some chopped, some mashed), 1/2 chopped apple, 1 tsp homemade extra-dark-roasted cashew-almond butter, vanilla, cinnamon, nutmeg, and cardamom. I covered the dish and baked at 375 for 30 minutes.
When the porridge came out of the oven, I put it in my pretty dish and topped it with chopped strawberries, 1/2 cup yogurt + PB2 sauce, and my granola and trail mix blend.
With my ever-present soymilky tea!
It also may be worth mentioning that I had about 1/4 cup of this porridge last night in the form of crockpot scrapings mixed with homemade chocolate mousse and graham crumbs …YUMMMMM:
Now I’m hanging out with my ice pack, the Today Show, and some homework … and waiting for my doctor to call me back, which hopefully happens sooner rather than later.
Who are you waiting to hear from today?
Some fun giveaways:
- Fashion and food at Strawberry Shortstuff
- A book and a bar at Simply Fabulous
Tales of Expansion: Baby Butternut Edition 
What a coincidence, I’m recovering from a groin injury, too – my second athletic injury and by far the lamest. Isn’t it frustrating that nothing HAPPENED to cause the pain? It’s not like there was one moment where I landed wrong and thought, “Ouch!” but like you it just sort of got worse and worse over a couple of days until I could barely walk, let alone run. The advice is right – do not run. I tried to even limit my walking, which is terrifying because I had a marathon on the calendar six weeks out. It’s been three weeks now and I did my first post-injury run yesterday: 13.2 hilly trail miles, with plenty of ibuprofen and stretching. It’s difficult to stretch the right muscle (which I’d NEVER paid any attention to before this) but the best I found is the seated butterfly and also squatting, sticking the affected leg out to the side, and leaning your bum into the ground. It’s not pretty, but it helps. My extensive googling (read: take this with a grain of salt) makes me think it’s a hip adductor overuse problem – sigh. Good luck to you! Reading your blog used up some of my non-running free time!
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Hello lovely Rosylocks :]
Your porridge looks fabulous. Hope the pain goes away soon 😦
Have a great Monday!
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(((hugs))) I hope you feel better and the doc calls you back quickly! Good idea taking the day off!
Your meals are always so interesting to me!
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Oh my, protein porridge??? EXCELLENT!!
Get well and pain-free soon, dear Sarah!!
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That porridge sounds fabulous!
I’m not waiting to hear from anyone today. Not sure if that;’s a good thing or not!!! 🙂
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I hope your doctor gets back to you quickly, but it’s probably better you took the day off to rest!
Enjoy your daytime tv don’t forget to watch price is right, that’s what I watch when I’m home sick haha.
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Oh my, I’m just now catching up on all your posts from the weekend – what drama! I’m SO sorry to hear about what sounds like a horrific injury. I can KIND of relate, my right hamstring has never been the same after an over-zealous dance team routine back in college that involved way too many splits. It’s the kind of thing that takes years to heal, but I didn’t pay any attention to it – sounds like you should be back in business within a couple weeks because you’re giving yourself the proper TLC. Your porridge looks awesome – so healthful! At least you have that for company…and the full line of Newman’s goodies (I’m seriously having my book club meeting at my place this coming saturday and fully intend on forcing all these snacks down their throats).
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i love the new header! and so sorry to hear about your injury- i hope you’re feeling better soon!
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Protein porridge sounds fab-o!
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Sorry about your injury! Hope you feel better!
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I love the name Rosylocks for you! Will call you later to check in. I love you. Hugs,Mom
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That porridge sounds so unique and delicious. i love protein in carb form 🙂
Did you find it especially filling?
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