From my Northerners, I often get asked, “Do you like grits?” “Do you eat them for breakfast?” “Do you have a grits recipe?” Well my answers are, I love grits. I do love them for breakfast, and I especially love shrimp and grits.
Make sure to Pin more healthy southern recipes on Crawfish & Crunches Pinterest.
Share the photo on @Crawfish.n.crunches on Instagram.
Subscribe to the blog on the right hand sidebar! Receive updates to your inbox.
The funny part is, when I’m making grits in a healthy way, I just use this big bag of Quick Cooking Grits. I do not do anything fancy in order to keep things “clean.” For those who want something more decadent, adding butter and cheese is quite delicious too. Here is a few easy ways to eat them.
Note: It’s just silly to buy the individual packets, unless you are traveling. It’s so cheap to make a big batch from the bag and freeze in little containers or bags.
For a savory healthy easy breakfast, cook your grits according to package. I may top with an egg and some avocado, salt and pepper, sometimes some creole seasoning.
For the sweet version, I sometimes treat them like I would my oatmeal. When they are finished cooking (to package directions), for one individual serving of grits:
- stir in 1/4 cup canned pumpkin puree
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin spice
- 1 Splenda packet optional
- 2 Tablespoons Cinnamon or vanilla protein powder
About the Blogger:
Shannon Gagnon is the healthy recipe developer, food stylist and food photographer behind Crawfish & Crunches. She often shares health tips and southern recipes that she turns slightly healthier. On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.”
For inquiries about positioning your brand in front of Shannon’s followers click here.
For the long version about how the site was born, read more.
For information on Shannon’s social media management business, click here.