Okay, this isn't actually pie - sorry, no pie for breakfast - but that is EXACTLY what it smelled like when it was finished cooking. It was a really nice twist to the usual Power Oatmeal I normally eat for breakfast.
1 1/3 c. hot water
1/2 c. rolled oats
2 T. ground flax seeds
1 T. wheat germ
1 t. cinnamon, more or less to taste (I l.o.v.e. cinnamon!)
1 T. agave nectar
1/2 c. blueberries
Bring hot water to a boil in a medium saucepan. Reduce heat to medium, add oats, and cook for 3 minutes or until oats are tender. Remove from heat and stir in flax, wheat germ and cinnamon. Top with agave and blueberries. Add a small amount of almond milk, if desired.
Serves 1.
Note: To get the true blueberry pie smell, let the oatmeal cool. With blueberries in the bowl, microwave for about 1 minute or until some of the blueberries pop. Stir well.
Showing posts with label Oats. Show all posts
Showing posts with label Oats. Show all posts
Wednesday, April 6
Wednesday, January 19
The Power of a Power Breakfast
We've all heard it a million times: Breakfast is the most important meal of the day. Eating breakfast gives a jump-start to our metabolism and helps fuel our minds for the day ahead. Breakfast for me used to consist of coffee, coffee, then another cup of coffee. I've experimented with various breakfast combinations, and my Power Breakfast, as I call it, is the one that seems to do the trick. I knew it made me feel better, but I didn't realize its full power until I passed it along.
All the research I have found supports that combining protein and fiber is the best way to stay full and help avoid mindless snacking. That being said, I suppose I should tell you about my Power Breakfast before going any further. To make my Power Breakfast, I bring 1 1/2 cups of water to a boil in small saucepan. Add 1/2 cup oats and cook until done (it's very runny at this point). Turn off the heat, add 1/8 c. dried cranberries, and 1 tablespoon each of wheat germ and ground flax, which will thicken the cereal substantially. Stir in a little agave nectar, top with some almond milk and you're good to go. For an occasional treat I will crush a few pecans on top.
It's just oatmeal, right? What exactly makes it a Power Breakfast? Well, for starters, it's high in fiber. You're getting 10 grams of fiber in this little bowl of cereal. It's not doing too bad in the protein arena either - it packs 12 grams of protein. From the wheat germ and and flax seed you're getting folic acid, Vitamin E, and those heart-healthy Omega-3's (plus fiber and protein). Agave nectar is a low glycemic sweetener, so it won't cause spikes in your blood sugar that can lead to cravings for other non-healthy foods.
So I noticed it was working for me. After about 2 weeks of eating it consistently for breakfast (and other lifestyle changes, too, it's not a magic potion) I have lost almost 9 pounds. I found that I was saited until lunchtime. That was good enough, but my mom then said she was trying to lose weight. I'm sort of the "nutritional expert" in our family (and I use the term lightly), so I offered her my Power Breakfast idea and gave her some ground flax seeds to try. She started eating it 2 to 3 mornings per week and has lost 5 pounds in the past 2 weeks. She also commented that she has decreased cravings for snack foods and actually feels like her body is detoxing. How wonderful is that?!?
Oh, and one other thing: it's best to grind the flax seeds right before you use them to unleash their full power. I personally am not one of those people motivated enough to pull out the coffee grinder and/or blender every morning to grind one tablespoon of flax. The alternative is to grind some ahead of time (I usually grind enough for one week) and keep it in the refrigerator. I figure grinding a week's worth and storing it is better than not using it at all. Oh, and in case you were wondering, flax seeds do absolutely nothing for you if they're not ground. Just FYI. ;o)
Try my Power Breakfast for two weeks. If you're not completely satisfied, I will fully refund the purchase price of reading this blog. (Okay, bad joke, sorry, but seriously - try it!)
All the research I have found supports that combining protein and fiber is the best way to stay full and help avoid mindless snacking. That being said, I suppose I should tell you about my Power Breakfast before going any further. To make my Power Breakfast, I bring 1 1/2 cups of water to a boil in small saucepan. Add 1/2 cup oats and cook until done (it's very runny at this point). Turn off the heat, add 1/8 c. dried cranberries, and 1 tablespoon each of wheat germ and ground flax, which will thicken the cereal substantially. Stir in a little agave nectar, top with some almond milk and you're good to go. For an occasional treat I will crush a few pecans on top.
It's just oatmeal, right? What exactly makes it a Power Breakfast? Well, for starters, it's high in fiber. You're getting 10 grams of fiber in this little bowl of cereal. It's not doing too bad in the protein arena either - it packs 12 grams of protein. From the wheat germ and and flax seed you're getting folic acid, Vitamin E, and those heart-healthy Omega-3's (plus fiber and protein). Agave nectar is a low glycemic sweetener, so it won't cause spikes in your blood sugar that can lead to cravings for other non-healthy foods.
So I noticed it was working for me. After about 2 weeks of eating it consistently for breakfast (and other lifestyle changes, too, it's not a magic potion) I have lost almost 9 pounds. I found that I was saited until lunchtime. That was good enough, but my mom then said she was trying to lose weight. I'm sort of the "nutritional expert" in our family (and I use the term lightly), so I offered her my Power Breakfast idea and gave her some ground flax seeds to try. She started eating it 2 to 3 mornings per week and has lost 5 pounds in the past 2 weeks. She also commented that she has decreased cravings for snack foods and actually feels like her body is detoxing. How wonderful is that?!?
Oh, and one other thing: it's best to grind the flax seeds right before you use them to unleash their full power. I personally am not one of those people motivated enough to pull out the coffee grinder and/or blender every morning to grind one tablespoon of flax. The alternative is to grind some ahead of time (I usually grind enough for one week) and keep it in the refrigerator. I figure grinding a week's worth and storing it is better than not using it at all. Oh, and in case you were wondering, flax seeds do absolutely nothing for you if they're not ground. Just FYI. ;o)
Try my Power Breakfast for two weeks. If you're not completely satisfied, I will fully refund the purchase price of reading this blog. (Okay, bad joke, sorry, but seriously - try it!)
Wednesday, December 15
Nutty Breakfast Cereal
Okay, okay, if you tell me this is just decorated oatmeal you'd be right - but it is DELICIOUS decorated oatmeal. It's full of protein, fiber and Omega-3's, so it's not only wonderfully good for you, but it keeps you full. Perfect on mornings when you wake up to snow.
1 1/3 c. water
Scant 1/2 cup rolled oats
1 T. wheat germ
1 T. ground flax seed
1 to 2 T. agave nectar
2 T. almond butter
1 t. Sucanat
1/8 c. pecans, crushed
Bring water to a rolling boil in a small saucepan over medium heat. Add oats, stir, and cook for 2 minutes. Add wheat germ and flax seed and cook an additional 1 minute. Remove from heat and stir in agave nectar and almond butter.
Pour cereal into a serving bowl. Sprinkle with Sucanat and crushed pecans. Serve with almond or cococnut milk, if desired.
Note: When I make breakfast cereals, I usually only make 1 serving because the kids don't like it. They usually eat dry cereal with milk or bagels for breakfast. Any of my breakfast recipes can be doubled, tripled or more to feed a family.
1 1/3 c. water
Scant 1/2 cup rolled oats
1 T. wheat germ
1 T. ground flax seed
1 to 2 T. agave nectar
2 T. almond butter
1 t. Sucanat
1/8 c. pecans, crushed
Bring water to a rolling boil in a small saucepan over medium heat. Add oats, stir, and cook for 2 minutes. Add wheat germ and flax seed and cook an additional 1 minute. Remove from heat and stir in agave nectar and almond butter.
Pour cereal into a serving bowl. Sprinkle with Sucanat and crushed pecans. Serve with almond or cococnut milk, if desired.
Note: When I make breakfast cereals, I usually only make 1 serving because the kids don't like it. They usually eat dry cereal with milk or bagels for breakfast. Any of my breakfast recipes can be doubled, tripled or more to feed a family.
Friday, October 1
Creamy Peanut Butter Porridge
This is so simple and so delicious. I was trying to think of a healthy way to add protein to my morning oatmeal - and this hit me!
2 c. hot water
1 c. oats
1/4 c. creamy peanut butter
2 T. Sucanat
Banana, blueberries, strawberries or other fruit as desired
Almond or soy milk, if desired
Bring water to a boil in a medium saucepan. Add oats, reduce heat to medium, and stir occasionally until cooked through, about 3-5 minutes (depending on how chewy you like your oats). Remove from heat. Add peanut butter and Sucanat. Stir thoroughly to combine. Cereal will be thick and creamy. Top with bananas and almond milk, if using. Serve immediately.
Makes about 2 servings, but you can see how easy it would be to double or triple the recipe to serve more.
2 c. hot water
1 c. oats
1/4 c. creamy peanut butter
2 T. Sucanat
Banana, blueberries, strawberries or other fruit as desired
Almond or soy milk, if desired
Bring water to a boil in a medium saucepan. Add oats, reduce heat to medium, and stir occasionally until cooked through, about 3-5 minutes (depending on how chewy you like your oats). Remove from heat. Add peanut butter and Sucanat. Stir thoroughly to combine. Cereal will be thick and creamy. Top with bananas and almond milk, if using. Serve immediately.
Makes about 2 servings, but you can see how easy it would be to double or triple the recipe to serve more.
Sunday, June 20
Homemade Granola Part 2
I got this recipe for homemade granola from a girl at work (except that I added the agave nectar and reduced the amount of maple syrup). She tried the recipe I had previously posted on this blog and, after remarking it "smelled good but had no taste," offered me her recipe. It wasn't quite as sweet as I'm used to with granola, but it was very tasty. The next time I make it I will probably add a little Sucanat.
3 c. rolled oats
1/2 c. raw pecans, chopped
1/2 c. raw almonds, chopped
1/2 c. raw walnuts, chopped
1/4 c. agave nectar
1/4 c. pure maple syrup
1/2 t. cinnamon, more or less to taste
Preheat oven to 300 degrees. Cover a baking sheet with tin foil. Do not grease.
Place oats and chopped nuts in a large bowl. Feel free to chop the nuts as coarsely or fine as you choose. Toss to combine. (Add Sucanat at this stage if you prefer your granola sweeter). Pour agave and maple syrup directly on top of the oats mixture. Stir well with a wooden spoon until all oats are moist.
Transfer mixture to prepared baking sheet. Bake for 30 minutes, stirring after 10 and 20 minutes. Watch closely to prevent burning. Let cool completely before storing in an airtight bag for up to one week.
Variations: Add raisins or other dried fruit with the chopped nuts. Think cranberries, blueberries, strawberries or mangoes.
3 c. rolled oats
1/2 c. raw pecans, chopped
1/2 c. raw almonds, chopped
1/2 c. raw walnuts, chopped
1/4 c. agave nectar
1/4 c. pure maple syrup
1/2 t. cinnamon, more or less to taste
Preheat oven to 300 degrees. Cover a baking sheet with tin foil. Do not grease.
Place oats and chopped nuts in a large bowl. Feel free to chop the nuts as coarsely or fine as you choose. Toss to combine. (Add Sucanat at this stage if you prefer your granola sweeter). Pour agave and maple syrup directly on top of the oats mixture. Stir well with a wooden spoon until all oats are moist.
Transfer mixture to prepared baking sheet. Bake for 30 minutes, stirring after 10 and 20 minutes. Watch closely to prevent burning. Let cool completely before storing in an airtight bag for up to one week.
Variations: Add raisins or other dried fruit with the chopped nuts. Think cranberries, blueberries, strawberries or mangoes.
Thursday, June 10
Homemade Granola
This granola is quite tasty, but much softer than commercially prepared granola. Be sure to watch it closely so it doesn't burn.
1/2 c. peanut butter
1/4 c. agave nectar
2 T Earth Balance (or other non-dairy butter)
2 c. oats
1/2 c. almonds, chopped
2 T. ground flax seed
1/2 c. raisins
1/2 c. dried cranberries*
Other nuts or seeds as desired
Cinnamon, nutmeg and/or allspice if desired
Melt peanut butter, agave and Earth Balance in a very large skillet. Combine dry ingredients in a large bowl (including seasonings if using), then add to pan containing liquid ingredients. Cook for about 3 minutes over medium heat.
Transfer to a baking sheet covered with foil and coated with cooking spray. Spread granola mixture evenly on baking sheet. Bake at 350 degrees for 15 minutes. Remove from oven, stir, and bake an additional 15 minutes.
Remove from oven and let cool. Store in a zip-closed gallon storage bag for up to two weeks (for longer storage, keep in refrigerator).
*The most popular variety of dried cranberries are Craisins, which are produced with added sugar (and refined sugar is not vegan because it is bleached with charred animal bones). Recently at the health food store I found dried cranberries with NO sugar that were sweetened with apple juice. They were a little more money, but they were well worth it - if dried fruit can be juicy, these were. :~)
Variation(s): There is no limit to what you can do with homemade granola. Let this recipe simply be a springboard. Add different types of nuts and seeds, dried fruit, coconut, etc until you find something you like. Depending on how strictly vegan you want your recipes, you could even use honey in place of the agave nectar. I personally prefer agave because of the low glycemic index, but it's up to you. :o)
1/2 c. peanut butter
1/4 c. agave nectar
2 T Earth Balance (or other non-dairy butter)
2 c. oats
1/2 c. almonds, chopped
2 T. ground flax seed
1/2 c. raisins
1/2 c. dried cranberries*
Other nuts or seeds as desired
Cinnamon, nutmeg and/or allspice if desired
Melt peanut butter, agave and Earth Balance in a very large skillet. Combine dry ingredients in a large bowl (including seasonings if using), then add to pan containing liquid ingredients. Cook for about 3 minutes over medium heat.
Transfer to a baking sheet covered with foil and coated with cooking spray. Spread granola mixture evenly on baking sheet. Bake at 350 degrees for 15 minutes. Remove from oven, stir, and bake an additional 15 minutes.
Remove from oven and let cool. Store in a zip-closed gallon storage bag for up to two weeks (for longer storage, keep in refrigerator).
*The most popular variety of dried cranberries are Craisins, which are produced with added sugar (and refined sugar is not vegan because it is bleached with charred animal bones). Recently at the health food store I found dried cranberries with NO sugar that were sweetened with apple juice. They were a little more money, but they were well worth it - if dried fruit can be juicy, these were. :~)
Variation(s): There is no limit to what you can do with homemade granola. Let this recipe simply be a springboard. Add different types of nuts and seeds, dried fruit, coconut, etc until you find something you like. Depending on how strictly vegan you want your recipes, you could even use honey in place of the agave nectar. I personally prefer agave because of the low glycemic index, but it's up to you. :o)
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