“Kiana’s Fit Cooking” Episode 1

(View at Fit Mom TV Video Player)

Breakfast Blueberry and Brown Rice Pudding

By Guest Fit Mom TV Chef

Winner of the Iron Chef Competition

Eldon Pico

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1 cup cooked med grain brown rice

1 cup organic soy milk (flavored if desired)

1 teaspooon Stevia

¼ teaspoon ground cinnamon

½ teaspoon lemon zest

½ cup fresh blueberries

Toasted almonds to taste

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In a medium saucepan combine rice, soymilk, Stevia, lemon zest and cinnamon. Cook for 6-8 minutes stirring frequently until the pudding is thick and creamy. Remove from heat and at the end add blueberries and toasted almonds stirring gently to combine. A huge bonus to this recipe is that it gives you something to do with cooked rice leftover from dinner. Serve warm or at room temperature. Eat in a bowl with a spoon and feel happy about the decision you’ve made. Serve with a side of fresh strawberries and sprig of mint to dress up the plate.

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