Giada's Feel Good Food Read Free

than oatmeal. Poaching the berries softens them, sort of turning them into a homemade sugar-free jam. A drizzle of olive oil adds a nice creamy, rich finishing touch. It may sound odd to serve grains with olive oil, but trust me—it works! serves 4
    2 cups unsweetened almond milk or water
    1 cup quick-cooking bulgur wheat
    Â½ teaspoon pure vanilla extract
    Â½ teaspoon ground cinnamon
    â…› teaspoon fine sea salt
    4 teaspoons extra-virgin olive oil
    Poached Mixed Berries
    In a medium saucepan, combine the almond milk, bulgur wheat, vanilla, cinnamon, and salt. Bring to a boil over medium heat. Lower the heat so that the mixture simmers. Cover the pan and cook until the bulgur is tender, 12 minutes. Spoon into 4 bowls. Drizzle each portion with 1 teaspoon of the olive oil, top with berries, and serve immediately.
    per serving (includes berries): Calories 277; Protein 6g; Carbohydrates 51g; Dietary Fiber 13g; Sugar 17g; Total Fat 8g; Saturated Fat 1g; Sodium 172mg
poached mixed berries
    This recipe works with fresh or frozen berries. If opting for frozen, just make sure the berries are thawed before you start.
    SERVES 4
    12 large strawberries, hulled and halved, or 1 (10-ounce) bag frozen whole strawberries
    1 cup raspberries
    1 cup blackberries
    1 cup blueberries
    Â¼ cup unsweetened apple juice
    1 tablespoon light agave nectar
    In a medium saucepan, combine the strawberries, raspberries, blackberries, blueberries, apple juice, and agave. Bring themixture to a boil over medium-high heat. Lower the heat so that the mixture simmers and cook until the fruit is soft but not mushy, 8 to 10 minutes. Remove the pan from the heat and let cool at least slightly before serving. Stored in a covered container in the refrigerator, leftovers will keep for up to 5 days.
    per serving: Calories 93; Protein 1g; Carbohydrates 23g; Dietary Fiber 6g; Sugar 17g; Total Fat 1g; Saturated Fat 0g; Sodium 3mg

    Chia Seed Pudding
chia seed pudding

    This is a real treat: a no-cook creamy pudding that’s good for you. Once plumped in almond milk and creamy yogurt, chia seeds remind me of tapioca—only they are high in omega-3s and fiber. Chia seeds can be found in some grocery stores these days as well as in natural foods stores. The great part, too, is that you make this pudding the night before. Come morning, you just pull it out of the fridge and top it with some almonds and fruit, and breakfast is ready. serves 4
    1 cup vanilla-flavored unsweetened almond milk
    1 cup plain low-fat (2%) Greek yogurt
    2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving
    1 teaspoon pure vanilla extract
    â…› teaspoon kosher salt
    Â¼ cup chia seeds
    1 pint strawberries, hulled and diced
    Â¼ cup sliced almonds, toasted (see Cook’s Note )
    In a medium bowl, gently whisk the almond milk, yogurt, the 2 tablespoons maple syrup, vanilla, and salt until just blended. Whisk in the chia seeds. Let stand for 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
    The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
    Spoon the pudding into 4 bowls or stemmed pudding glasses, mound the berry mixture on top, and serve.
    cook’s note
    To toast sliced almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350ºF oven until lightly toasted, 6 to 8 minutes. Let cool completely before using.
    per serving: Calories 215; Protein 9g; Carbohydrates 27g; Dietary Fiber 8g; Sugar 17g; Total Fat 10g; Saturated Fat 2g; Sodium 112mg

    Every Sunday morning Todd cooks breakfast and makes his famous egg scramble surprise; the ingredients vary according to what we have in the refrigerator. Sometimes Jade helps him and sometimes she climbs into bed with me to snuggle.
    Then it’s mommy-and-me time with Jade; we make popcorn and watch a movie or get our nails done together. Jade always has her favorite Sunday