Buckwheat Pear Porridge

One plate is the amount the calories and protein above are for.

• 1 cup cooked buckwheat
• 1 cup water
• 1 pear, diced
• 1/2 tsp cinnamon
• 1 tbsp ground flax

• 2 cups cooked buckwheat
• 2 cups water
• 2 pear, diced
• 1 tsp cinnamon
• 2 tbsp ground flax

• 4 cups cooked buckwheat
• 4 cups water
• 4 pear, diced
• 2 tsp cinnamon
• 4 tbsp ground flax

• 6 cups cooked buckwheat
• 6 cups water
• 6 pear, diced
• 3 tsp cinnamon
• 6 tbsp ground flax

• 8 cups cooked buckwheat
• 8 cups water
• 8 pear, diced
• 4 tsp cinnamon
• 8 tbsp ground flax

1. Add the cooked buckwheat and water to a small pot and bring to a gentle simmer over medium high heat, about 2 to 3 minutes, until the surface just starts to bubble at the edges.

   Start timer
2. Turn the heat to medium low and cook, stirring every minute so it does not catch, 5 to 8 minutes, until it is soft and creamy rather than watery.

   Start timer
3. Stir in the cinnamon off the heat so it blooms without turning bitter.
4. Spoon into a bowl, top with the diced pear and ground flax, and serve.

• Calories400
• Protein11g
• Carbs60g
• Fat12g
• Fiber10g
• Sodium8mg

• Gut Health
• Heart Health
• Blood Sugar
• Eating Well

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