Buckwheat porridge with soy yogurt, berries and almonds

Ingredients

• cooked buckwheat: 3/4 cup, about 170 g
• soy yogurt: 1 cup, about 120 g
• berries: 1 small bowl, about 100 g
• almonds: 1 small handful, about 12 g

Instructions

1. Measure out the dairy, berries, fruit and add-ins.
2. Combine in a bowl and top with nuts or seeds.
3. Don't add sugar; use cinnamon if needed.

Nutrition

Contains: Soy, Tree nuts

Swaps

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• Yogurt/kefir can be swapped for cottage cheese 150-180 g or soy yogurt 180 g.
• If you're lactose intolerant, use unsweetened plant-based yogurt in the same amount.
• Berries can be swapped for 1 medium apple or 1 medium pear.

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