Warm Maple Pumpkin Seed Breakfast Barley

Recipe appropriate for 6-12 months post-op or later, or as you can tolerate whole grains. Check sugars content for your tolerance as well.

• 2/3 cup cooked, salted barley  (cook 1/2 cup pearl barley in 4 cups boiling salted water for 50-60 minutes, then drain thoroughly)
• 1/3 cup milk
• 1/2 scoop Any Whey unflavored, heat tolerant protein
• 1 tbsp roasted, shelled pumpkins seeds (often available as "pepitas" in the Mexican foods/spices section)
• 2 tsp pure maple syrup

Microwave barley for 2-3 minutes to reheat. Thoroughly mix protein power with milk and microwave with barley an additional 60 seconds. Protein powder has a tendence to separate, remix in after heating.

Top with seeds and maple syrup.

Nutritional info from MyFoodDiary.com - 264 calories, 4.7g fat, 43.1g carbohydrates (including 4g dietary fiber, 11.8g sugars), 14.4g protein

This recipe and more available on my blog at http://www.halfofannie.com

Sounds great, thanks for posting. I love barley.

Diana