Snack
Blueberry Lemon Buckwheat Bake
Buckwheat is an excellent whole grain for meal prep because it cooks quickly and holds its texture well in the fridge. To cook it, rinse the groats under cool water, then simmer 1 cup buckwheat with 2 cups water or broth for about 10–12 minutes or until the grains are tender and the liquid is absorbed. Fluff it with a fork and let it cool completely. For storage, transfer the cooled buckwheat to an airtight container and refrigerate for up to 4 days. It can also be frozen for up to 2–3 months—spread it out on a baking sheet to freeze individually before transferring to a container or freezer bag to avoid clumping. To reheat, warm it in a skillet with a splash of water or stock, or microwave it loosely covered until heated through. Health Benefits: Buckwheat is rich in fiber and plant protein; blueberries support antioxidant intake. References:
Source: Live Tula Meal Planner
1 steps, about 30 minutes
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01Preheat oven to 375°F. 2. Mix all ingredients and transfer to a baking dish. 3. Bake for 20 minutes until set.
Buckwheat is an excellent whole grain for meal prep because it cooks quickly and holds its texture well in the fridge. To cook it, rinse the groats under cool water, then simmer 1 cup buckwheat with 2 cups water or broth for about 10–12 minutes or until the grains are tender and the liquid is absorbed. Fluff it with a fork and let it cool completely. For storage, transfer the cooled buckwheat to an airtight container and refrigerate for up to 4 days. It can also be frozen for up to 2–3 months—spread it out on a baking sheet to freeze individually before transferring to a container or freezer bag to avoid clumping. To reheat, warm it in a skillet with a splash of water or stock, or microwave it loosely covered until heated through. Health Benefits: Buckwheat is rich in fiber and plant protein; blueberries support antioxidant intake. References:
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