fbpx

High-Fiber Recipe: Keri Glassman’s Barley Breakfast Salad

Ears of barley on a background of barley grainsRemember how yesterday we shared those rad fiber facts from Keri Glassman? Well, today we have that high-fiber recipe we promised! You may not think of barley as a breakfast food, but after a few bites of Keri’s one-serving Barley Breakfast Salad, you’ll be whistling a new barley-for-breakfast-loving tune.

High-Fiber Recipe: Barley Breakfast Salad

Ingredients
1 packet (6 grams) Konsyl Psyllium Fiber
3 tablespoons part-skim ricotta cheese
1/4 teaspoon pure maple syrup or honey
1/4 teaspoon ground cinnamon, divided
1/3 cup cooked quick-cooking pearl barley
1 tablespoon chopped pecans
1 teaspoon dried cranberries
1 medium orange, sectioned and cut into 3/4-inch pieces
½ teaspoon orange zest
Directions
1. Combine the fiber, ricotta, maple syrup or honey, and 1/8 teaspoon of the cinnamon in a small bowl. Set aside.
2. Combine barley, pecans, cranberries, orange, zest, and the remaining 1/8 teaspoon of cinnamon in a serving bowl.
3. Top barley with ricotta mixture. Sprinkle with additional cinnamon, if desired.
Staring your day with a high-fiber recipe that’s as yummy as it is filling? Um, rock on! What’s your favorite non-traditional breakfast food? —Jenn

FTC disclosure: We often receive products from companies to review. All thoughts and opinions are always entirely our own. Unless otherwise stated, we have received no compensation for our review and the content is purely editorial. Affiliate links may be included. If you purchase something through one of those links we may receive a small commission. Thanks for your support!

Comments

0 Comments

    Comments are closed.