Rice pudding

Quite a lot of recipes on this blog are about breakfasts. I promote the idea of properly composed breakfasts, because they are really significant for our health.

The organism, which was recovering and regenerating during a sleep, needs a specific dose of energy in order to cope with everyday challenges: work, housework, stress, training. Sometimes I hear and read such “opinions” in e-mails to me:

“I don’t have breakfasts, because I’m not hungry in the morning.”

“I need only coffee in the morning, because it helps me start my day.”

“If I have breakfast, I have a good appetite for the entire day, but I don’t want to eat too much.”

“If I don’t have breakfast, I’m able not to eat until the afternoon, so if I eat less, I won’t put on weight.”

If you don’t feel like eating in the morning, it’s probably because you ate your supper late. Coffee on an empty stomach is also not a good idea, especially when it is drunk instead of having breakfast. The all-day appetite may be satisfied with a few small but healthy meals. Eating only in the afternoon or in the evening, you probably eat large portions that stretch your stomach and excessively overload your digestive system.

A healthy breakfast doesn’t require great efforts. If you don’t trust your morning organizational skills, prepare ingredients of your breakfast the evening the day before, perhaps soak flakes. Try to eat a few small meals every day for a month, including carbohydrate energy breakfast. Just TRY! You’ll see how fast you’ll get used to it. Probably you’ll notice an improvement in your mood.

I cooked rice with sugar/honey, added flour and vegetable milk at the end of cooking rice, and blended until it was smooth. I added the rest of the ingredients. When it cooled down, I put it into glass containers and decorated with fresh fruits on top. Finally, I put them in the fridge and we had a delicious meal the next morning!

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