NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Cream of buckwheat

1 cup Water

1 cup Egg whites

3 ounce Chicken sausage

1 teaspoon Avocado oil

1 tablespoon Maple syrup

0.5 cup Fresh blueberries

0.5 teaspoon Ground cinnamon

0.5 teaspoon Vanilla extract

0.13 teaspoon Sea salt

PREPARATION

• 1

  Slice the chicken sausage into rounds.

• 2

  Heat the avocado oil in a small skillet over medium heat and sauté the sausage until browned and crispy on both sides, then set aside.

• 3

  In a small saucepan, bring the water and sea salt to a boil over medium-high heat.

• 4

  Slowly whisk in the cream of buckwheat, then reduce the heat to low and simmer for 2-3 minutes until thickened.

• 5

  While whisking constantly, slowly pour the egg whites into the buckwheat porridge to incorporate them smoothly without scrambling.

• 6

  Continue to cook over low heat for 2 more minutes, whisking frequently, until the porridge is voluminous and fluffy.

• 7

  Remove from heat and stir in the ground cinnamon and vanilla extract.

• 8

  Transfer the buckwheat porridge to a bowl and top with the browned chicken sausage and fresh blueberries.

• 9

  Drizzle the maple syrup over the top and serve immediately.