18

Jan

Overnight Oats


 Good morning!

Doesn’t this just look like a bowl of sunshine?

I’ve gotta tell you, I do love oatmeal. Overnight oats is fairly new to me…I’ve made it a bunch of times, but cold oats take some getting used to. This recipe, however, is fabulous…I adapted it from Kath Eats Real Food and changed it for my own liking. She uses yogurt in hers (rather than lots of milk), and I prefer the pudding-like consistency. There’s cherry, coconut, and a nutty mixture of flavors that make for creamy, dreamy happiness. You put your oats and liquids in a bowl and let it sit in the fridge overnight; in the morning, you add any crunchy toppings (to prevent sogginess), stir, and enjoy! No cooking, no burning your tongue, and super quick! When I want to just stay in bed all morning, this is something I can look forward to…mornings are not my best time of day.

Overnight Oats
(adapted from KERF)
*makes 2 servings (or one large)
1/2 cup whole oats
1/2 cup milk (I used almond)
1 yogurt cup (I used cherry vanilla)
1TB ground flax or 2 t chia seeds (optional)
1 TB shredded coconut
2 TB chopped pecans

In a small bowl, combine oats, milk, and yogurt. Place in fridge overnight (an hour minimum, but 7 hours allows the oats to soak up the liquids better).

In the morning, top with flax seed, coconut, and pecans. Stir. Enjoy!

Easy, right?

Enjoy your Wednesday!!

Happy eating! Laurel

~Laurel~

14 years ago Short URL 1 Comment

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09

Jan

Pineapple Pops

Happy Monday!

As promised, I’m bringing you two healthy recipes…both vegan, both delicious, both with pineapple.

I’m barely getting back into yoga/pilates, and this is a nice salad to devour after a workout (or after just sitting around)…

Yoga Happy Salad
3 cups salad greens (the greener=the better)
2 pineapple rings, sliced (1/4 cup)
1/2 crisp apple, sliced into small bites
1/2 medium cucumber, sliced 
2 TB shredded carrots (or whatever you have on hand)
2 TB unsalted peanuts
1 TB balsamic vinaigrette


Toss salad and devour. As you can see, I ate on the floor, next to my new yoga mat. No formalities here.



On New Year’s, as the lit NYC ball dropped and Matt was lying on the couch in the midst of the flu, I tried to remember where I was last New Year’s.  Oh my gosh, how could I forget? We were watching the fireworks show on Waikiki Beach. Mm, nice memory. So, in honor of pineapple paradise, here’s another oat-based bowl to add to your New Year’s breakfast list. (You do have a list of new recipes to try, don’t you? Me neither.)


Pineapple Pumpkin Oats
1/2 cup oats
3/4 cup water
1/3 cup pumpkin
Dash of cinnamon and nutmeg
1 t. brown sugar (optional)
1/4 cup sliced pineapple (canned or fresh)
1-2 TB chopped pecans 

In a saucepan or in a microwaveable bowl, combine oats, water, pumpkin and spices/sugar. Stir and heat until oats are cooked.

Add in pineapple and pecans and let heat one additional moment, until fruit is warm and soft. Stir. Eat!
 
I do hope your week is merry and bright. Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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01

Nov

Pumpkin Banana Oats

pumpkin banana oats

Pumpkins mean one thing…Fall.

When I think of Fall, also comes thoughts of…
leaves in brilliant hues
crisp, cool breezes
oranges, reds, browns dressing porches and people
a need for comfort, for warmth
a desire for spices and a hot cup of tea
pies, pickled pieces, pot stews
and, of course…
pumpkins.

I’ve now reached the double digits of loaves of pumpkin bread baked in our kitchen this month. (Don’t worry about my cholesterol levels–all but 1 was given away.)

Daydreams of ideas and visions in cookbooks bring new pumpkin recipes to my growing obsession love for the pumpkin taste. I’ve been using canned pumpkin 1)because I don’t have the energy to scoop out fresh pumpkin and 2)because it’s actually pretty great for you, healthwise.

Hope this gives you more ways to reach 300% of your vitamin C daily needs and 50% of your soluble fiber needs, as well as a ton of potassium, all in one warm bowl.

Pumpkin Banana Oats
easily doubled, tripled, prepared on stove or in a slow cooker, or a zapper if you have class in 20 min.

1/2 cup oats
1 cup water 
1/2 cup canned pumpkin (unsweetened)
1 medium banana, sliced
1/2 teaspoon cinnamon
Dash of pumpkin pie spice (or nutmeg/allspice/cinnamon)
Dash of ginger (optional)
2 t. brown sugar (optional)

 Quick version:
Heat/cook oats and water until oats are 75% cooked. Add in remaining ingredients and stir. Heat until banana is softened and oatmeal is completely cooked. Savor the flavors.

Happy eating! Laurel

~Laurel~

14 years ago Short URL

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