I know, this sounds really weird - eating bulgur for breakfast. But you gotta trust me on this.
Especially now since it's getting colder and all I really want in the morning is a hot breakfast, I had to find alternatives to just oatmeal and eggs. Breakfast bulgur is the perfect solution, packed with protein and fiber, it truly keeps you filled throughout the morning. If you're a quinoa/couscous person, most definitely give this one a try!
Lemon Poppyseed Breakfast Bulgur
adapted from Super Natural Everyday by Heidi Swanson
1-14oz can light coconut milk
1 cup water
1 1/2 cup bulgur
3/4 tsp salt
1 1/2 tsp poppy seeds
zest and juice from 1 lemon
3 tablespoons honey
roasted almonds, for garnishing
1. Prepare bulgur per directions on box - using both the coconut milk and water - and salt.
2. Once bulgur is fully cooked, stir in poppy seeds, lemon zest and juice, and honey.
When serving add a dash of milk, more honey if desired and definitely some roasted almonds for crunch. Will stay in fridge for well over a week.