Tag Archives: oatmeal

Basic Oatmeal

Set Image

Years ago, the thought of a big bowl of oatmeal grossed me out.  It made me think of Goldilocks and her bowl of porridge.  Maybe the bears scared me–and not the porridge, but nonetheless, I couldn’t bring myself to eat it.

When I finally did, I used the chalky packets and a microwave. Eh. Not the best way to start a love for something new.

The good news about this basic oatmeal recipe?

It’s not nasty.

It takes 5 minutes.

It will FILL YOU UP.

In the winter months, my body craves hot meals more than smoothies and salads, so this is the perfect breakfast for me.  Add different toppings each day, and I’ll never get bored!

Far Away 2

And yes, you got that right. Winter in SC means 60 degree weather & fall-like leaves still falling. Except for tomorrow. The high is 34 degrees.  The low? 21. Twenty one.  Make up your mind, right?!

This recipe is only mildly sweet.  For me, it’s absolutely perfect.  But feel free to adjust it to your liking! Since this is a base recipe, add whatever you like to make this breakfast yours!

Suggested toppings:

Fresh fruit (blueberries are my favorite)

Dried fruit

Spices: cinnamon, cardamom, nutmeg, ginger

Coconut flakes

Chia Seeds

Nuts & Seeds

Organic Jam/Jelly

Close Up

So grab a blanket, a cup of coffee, your oatmeal, and enjoy this beautiful winter 🙂

Basic Oatmeal
 
Ingredients
  • 1 cup rolled or quick gluten-free oats
  • 1¼ cups unsweetened almond milk
  • ¾ cup water
  • ½ cup unsweetened applesauce
  • 1.5 tablespoons maple syrup or honey
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • pinch salt
Instructions
  1. Combine milk, water, and oats in a medium saucepan and bring to a boil over medium-high heat, stirring frequently.
  2. Reduce heat to medium-low/low and cook for about 4-5 minutes.
  3. Pour into a bowl and top with desired toppings.
  4. Enjoy!

 


What I Ate Wednesday 5-07-14

This has been an awesome week.  I’m not sharing many details right now, other than to say I’m quickly discovering how I can fully THRIVE to live in my own life.  I have a LONG post coming in the next month or so about this.

All I’ll say is it’s got something to do with my former dream of singing country music and my friend Phil Lee, Jr.  (And of course my supportive husband and my favorite drummer–on the end!!)

Country

I’ve been so excited that I’m having trouble sleeping.  I know, it’s totally against my own rules, but my brain literally won’t turn off.  I’m breaking out my lavender oil and having to take baths at night just to calm down.

I’ve been super busy, fitting in regular life, doctors’ appointments, baseball, the website, and music, but y’all know THIS girl’s still gotta eat.

For breakfast, I made our Blueberry Muffin Oatmeal recipe, but halved it because I was the only one eating it.  I washed it down with a glass of 100% organic apple juice.

oatmeal

The previous night, I made some incredible stuffed peppers–recipe adapted from this one!

stuffed peppers

I had some leftover quinoa stuffing, so for lunch this day, I had a salad, grilled pineapple, and stuffing!

lunch

In the afternoon, I was “snacky” hungry so I ate a bag of these Kale Chips.  If you haven’t tried these, YOU HAVE TO!! This Mango Habanero kind is to die for (I found at Kroger).

kale chips

As I’ve been starting back singing, I have to get back in the routine of running–as it’s the one sport that really strengthens my lungs!  Ok, I have to admit, taking a selfie while running is not only difficult, but downright embarrassing.

But you know me, I’m all about being real. So here is my no makeup mid-run selfie. You know, thriving to live!

running

This particular night was a crazy one because we had a baseball game, and I was by myself.  I knew I wouldn’t get to eat dinner until everyone else was fed, bathed, and in bed (probably around 9pm!), so I prepared ahead of time, and took this Vanilla Milkshake Smoothie (made with frozen banana, maple syrup, almond butter, and almond milk) with me so I had a protein/energy punch to get through the game.

vanilla milkshake

So yes, my favorite thing about Andrew’s new job is that there’s no stress on baseball nights.  Because on nights like these when I’m by myself, I really, really see no light at the end of the tunnel.  It was almost 9 o’clock before I was able to eat.  I was exhausted and TOO TIRED to cook myself something.

So in desperate times, I always have a back up plan in my pantry–in the form of Amy’s Organic Soups.  These things ROCK and have all organic ingredients, and even vegan options for me, as I’ve been 100% vegan for about 2 months to see how I feel eliminating dairy and egg from my diet.

soup can

This Lentil Vegetable one is my favorite.  I served it with a toasted Food for Life Gluten Free English Muffin, and it was delicious!

dinner

I’m pretty sure I was too tired for dessert this night.  Hey–one benefit of a busy schedule?!

A note about being vegan:  I have been a vegan for about 2 months now as an experiment.  I am not against animal products, just promote local and organic options when available.  Andrew, my husband, still eats plenty of meat, and we coexist beautifully.  I just don’t want anyone reading to think that I think EVERYONE should be a vegan, because as of right now, my belief is that it DOESN’T work for everyone.  I think the stuffed peppers would be amazing with some local spicy sausage, and I’m always an advocate of adding some grilled chicken to any dish!

 

What are YOU eating today??


Quick & Easy Blueberry Muffin Oatmeal

Allergen Information: Contains tree nuts (substitution given) GLUTEN FREE

Blueberry Muffin Oatmeal Final

This Blueberry Muffin Oatmeal is so fast and easy to make–there’s no need to plan ahead or prepare the night before!  In about the time it’s all heated up on the stove, it’s ready to serve.

For this morning dish, I use Bob’s Red Mill Gluten Free Oats, but regular oats will work just fine if you have no gluten sensitivities. Likewise, I prefer Vanilla Almond milk, but if you are tree nut free, substitute your favorite “milk” and add some vanilla extract.

Blueberry Muffin Oatmeal 2I love to use frozen fruit in dishes like this because it’s rare that I would have fresh blueberries on hand, (especially if they aren’t in season) and frozen fruit can sometimes be more nutritious than fresh fruit.

It gets harvested in season, bagged and frozen within hours of being picked, and doesn’t endure traveling hardships like some fresh fruit does. You can keep a big bag in your freezer, and they’ll stay for at least 6 months.  For me, I think that’s much more economical for recipes like this one!

To reduce the amount of pesticides and chemicals in your body, buy organic frozen blueberries.  Spending a couple extra bucks on something like this is well worth it for the overall well-being of your body 🙂

Quick & Easy Blueberry Muffin Oatmeal
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 1 cup vanilla almond milk
  • 1¼ cups gluten free oats
  • 1 T maple syrup
  • ½ t cinnamon
  • pinch of sea salt
  • ½ cup frozen blueberries
Instructions
  1. Combine milk, oats, maple syrup, cinnamon, and salt in a small saucepan and cook on medium heat until soft (about 4-5 minutes).
  2. Stir in blueberries and cook until heated through.
  3. Serve warm with sliced banana!