Skip to main content

Breakfast Carb Fix


It's like bircher muesli but better. What you do is mix 2 tbsp of rolled oats with 1/2 a cup of plain yogurt and leave them to soak overnight. Next morning, blend the yogurt/oats with 2-3 slices of pineapple (or another fruit; I think apples would be great) and a tbsp of no sugar strawberry jam.

Raise a toast to a new day.
Labels:

Comments

Lebouffe said…
Thats a great idea.. waiting to try..-Naina
September 9, 2009 at 1:29 PM
CurryLeaf said…
Its muesli itself but ground.Looks great and this way it makes it easier for those who do not like their oats as no one can say this can have oats.Love the idea -quick breakfast on the go.
September 9, 2009 at 2:59 PM
Desisoccermom said…
That's a nice drink. I eat oats in winter, hot so all summer long they languish in the back of the panty. This is a good idea.
September 9, 2009 at 6:47 PM
Anonymous said…
rich in fibre very healthy
September 10, 2009 at 4:12 PM
notyet100 said…
looks yummy nd lovely click too
September 11, 2009 at 1:57 PM
Nora said…
Great idea - and I love that you've served it in a cocktail glass. A fab way to make it feel special!
September 13, 2009 at 7:10 PM
Janaki said…
This is actually a super breakfast. But I forgot the fruit. Will try it again tom :) With apples.
September 16, 2009 at 12:05 PM
s said…
this is great...its so difficult to get unused to all the million idlis i eat for breakfast..but this i have to try..
September 22, 2009 at 7:52 AM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o
13 comments
Read more