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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

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
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

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