Coconut Millet

Ready for my example of complimentary proteins?

For lunch I had coconut millet and tempeh + mango salsa, with two plums on the side.

The millet was deliciously coconutty. 🙂

Coconut Millet: (2 servings)

1/2 cup millet

1/2 cup light coconut milk

1/2 cup coconut water

Toast millet in a pan on medium high heat until the millet becomes fragrant.  Meanwhile begin heating the coconut milk and coconut water in a saucepan until it starts to boil.  Turn heat down to medium and add millet once it is toasted.  Allow millet to simmer until all liquid is dissolved.

I also cut a block of tempeh into fourths and sauteed each piece until they were browned on both sides.  I added the tempeh to the coconut millet and topped with the last of my mango salsa.

A few hours later, I was ready for a snack.

2% Greek Yogurt, frozen strawberries (nuked), and my homemade cranberry flax granola.

I love it when there’s just enough yogurt left to take the whole container.  It’s as easy as oats in a jar, container included.

I like my parfaits the best because they’re not very sweet.  The only real sweetness comes from the strawberries because my granola has such little sugar and plain yogurt has no added sweetner of course.

The iPhone photos does not do this justice.


1 Comment

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One response to “Coconut Millet

  1. oh millet and cocont, how I love thee!! Tempeh has been a new hit our house too. Love those combos. 🙂

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