Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Sometimes the jokes on you.
As someone who proudly declares herself a lover of all foods (er, plant foods), I am caught off guard when I try something new… and dislike it.
Millet. The newest grain to make it’s way into the hip whole-foodie scene, I gave it a fair shake a few years back when every other blogger was also trying it.
While most of my friends where singing it’s praises, I could barely get it down.
Besides the fact that it had very little flavor, I couldn’t get the idea that I was eating bird seed out of my head.
But, like all good wanna-be foodies do, I tried again.
A few cooking tweaks later and I have officially found a new grain I am over the moon about. Not only is millet gluten free, it’s also a good source of protein (6g), low in fat and full of hard-to-get nutrients like copper and manganese.
The secret to yummy millet is two parts. First, toast millet in a dry skillet until it smells like popcorn! Then cook it in vegetable broth instead of water for maximum flavor. I also added black beans for extra fiber and protein.
Doesn’t my bowl look like a beautiful rainbow? Not only is this a fun way to eat vegetables, it also makes for a colorful and hearty meal. I like to prep all the ingredients separately and combine as I go. That way I can eat this for dinner followed by lunch.
Ready to be impressed by the nutrition stats? Each bowl contains 20g of protein, 14g of fiber and 40% of your daily iron needs.
Who says you can’t be powered by plants?
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
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