Because woman (or man) can’t live on cake alone. Not even protein packed cakes bursting with fruity goodness. If you make three meals out of protein cakes, you too will start craving strange vegetables at the oddest times and in bizarre combinations. Spinach cake anyone?
Since I can’t live on cake alone, I am required to put my lack of culinary skills to work fashioning real meals. Alimentary allergies/intolerances prevent me from hitting the frozen foods aisle and dispensing with all cooking not associated with baking. Once every two weeks, I am forced to cook something protein packed, filled with veggie goodness and containing some kind of non glutinous carb.
Enter buckwheat, a nutty grain that I have fallen in love with. After adding meat and veggies, it’s become my breakfast of choice. For everyone who has asked me for the recipe, here it is.
Nutrition facts at a glance: 12 servings, 464 calories per serving*, 41 grams protein*, 47 carbs
*I screwed up the math on this one. I aim for 400-ish calories and 30 grams of protein, but I had something set wrong in myfitnesspal app. Since I froze half of it already, I can’t correct it. I’ll make this again in two weeks and fix the recipe on here. I promise. Until then, I shall have to cut back on my after-work peanut butter indulgence.
- 1/4 cup grated parmesan cheese
- 2 1/2 cups Buckwheat Groats
- 1/2 cup, Organic Amaranth Grain or add another half cup of Buckwheat if you have it.
- 10 Dorot Crushed Garlic Cubes
- 2 large eggs
- 4 cup frozen Spinach
- 2 lb Ground Chicken
- 1 lb lean beef, 96% fat free
- 1 cup chopped Onion frozen or fresh
- 2 tbsp Olive oil
- 36 frozen Brussel Sprouts
- 1 oz Harvey Bristol Sherry
- 4 cups, Chicken Stock
- 8 cups Frozen French Cut Green Beans
- 4 cups, Kale, raw
- salt to taste
- Spices to taste: garlic powder, onion powder, paprika, sage, thyme, basil, parsley, pepper and whatever else you like
Note: I used frozen vegetables but you can use fresh. In my supermarket, frozen vegetables are always cheaper and they are less labor intensive to prepare.
- Put Amaranth and Buckwheat into a pot. Cover them with water and bring to a boil. Lower heat and simmer for ten minutes once the water begins to boil.
- In another pot, put the olive oil, sherry, chicken stock, meat and spices in and cover over medium high heat. Don’t be stingy with the spices. Stir every couple minutes to keep them from burning. I used a 12 quart pot for this but you could also use a crock pot.
- Once meat is cooked through, add brussel sprouts, green beans, frozen garlic and onions. Add buckwheat-amaranth in as well. You may need to drain the buckwheat/amaranth if too much water remained. I didn’t but I also forgot to lower the heat. (I got really into seasoning the meat.) So my water boiled away. I don’t recommend that method. If you’re using a crockpot to finish the recipe, put all the liquid in. You’ll need it.
- Add spinach, kale, eggs, parmesan once the brussel sprouts are mostly cooked. Cover, lower to a simmer and let sit for a half hour. Stir every five minutes to ensure that the mixture heats evenly. This is where the magic happens and the flavors come together. For a crockpot, let it go for 45 – 60 minutes on low. Make sure there’s plenty of liquid left. Add more broth or water if you need it.
- Portion out and either freeze it for another day or eat it now. This recipe tastes best when made ahead of time and allowed to sit at least overnight to allow the flavors to fully marry. It tastes fantastic straight from the microwave.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 13 g||19 %|
|Saturated Fat 3 g||17 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 133 mg||44 %|
|Potassium 785 mg||22 %|
|Total Carbohydrate 47 g||16 %|
|Dietary Fiber 11 g||43 %|
|Sugars 6 g|
|Protein 41 g||82 %|
|Vitamin A||176 %|
|Vitamin C||120 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|