I just got back from Mexico, and it was amazing! I have so many recipe ideas that I can’t wait to play around with. BUT, first I have to get over the wee bit of stomach irritation I came home with. I’m guessing it was ice cubes in the smoothies, but I also was eating way more spicy stuff (so much delicious spicy food to eat!) than usual…really, who knows. All I know is that everything tasted mighty fine, and I’d say a little rumble in my tumble was totally worth it. Anyway, you guys don’t want to hear about my stomach. WTH am I talking about?! So this morning I decided to start out with something relatively easy to digest, hearty, and tasty (and pink…I miss all the incredible color in Mexico).

This breakfast is super easy and quick to make, and again, it’s totally customizable. As long as you’ve got buckwheat groats, chia seeds, and some almond milk, add whatever fruit and sweetener you’ve got on hand.

What you need (serves 1):

1/3 cup buckwheat groats

2 Tbsp chia seeds

about 1/2 cup H20

1/3 cup almond milk

handful of fresh or frozen berries

1 Tbsp maple syrup

Mint leaves for garnish

To start, place buckwheat groats and water in a pot, bring to boil, and cook over low heat for about 5 minutes (groats will start to soften).

Add chia seeds, almond, milk, and berries, and cook over low heat for another 2-3 minutes. Remove from heat, add sweetener, and eat the sweet colorful goodness that’s in your bowl!