Saturday, October 29, 2011

Recipe: Pumpkin Steel Cut Oats

pumpkin oats

Pumpkin Steel Cut Oats
serving for one

2 cups water to a boil
add 1/2 cup steel cut oats
stir occasionally over medium heat and cover for 20 minutes

add 1/2 tsp cinnamon
dash of nutmeg
1/2 tsp vanilla
1/2 banana sliced
1/4 cup pumpkin puree
stir and let sit covered for 5 minutes over no heat

To top it off you could add honey, maple syrup, rest of the banana, nuts, dried cranberries.
it's fall in your mouth

Friday, October 28, 2011

Try: Artisan bread

rise and baked

Baking bread with dried fruits and orange zest just for fun yesterday
I took it to the movies to share with friends last night, cause what else am I supposed to do with two loaves of bread?

Thursday, October 27, 2011

Recipe: Waffle with cottage cheese and raspberries

10_27 lunch

Lunch today (but let's be serious, it's more like breakfast):

toasted Van's waffle
scoop of cottage cheese
fresh raspberries

Wednesday, October 26, 2011

Recipe: Easy steel cut oats and amaranth

10/26/11 Breakfast

Boil 2 cups of water with a pinch of salt
Add 1/2 cup steel cut oats and put a lid on to simmer on low for 20 minutes

For popped amaranth: head a pan and then add 2 tbsp of amaranth. Put a lid over and shake until the amaranth has popped. It will be fast, so be careful not to burn. Transfer to bowl immediately.

I topped my bowl with fresh raspberries, bananas, drizzle of 100% maple syrup, and a dab of peanut butter.

Tuesday, October 25, 2011

Recipe: Easy oats and amaranth

10/25/11 breakfast
This morning I made oats and amaranth:

1/3 cup oats with 2/3 cup almond milk and 1/3 cup water
I sprinkled in some cinnamon and vanilla

I topped my oats with popped amaranth, berries, and banana. No sweetener needed.

I followed edible perspective's DIY cereal instructions for the popped amaranth. It's incredible easy and dare I!

Monday, October 24, 2011

Try: Roasted Veggie, Quinoa, Millet, Arugala Salad

10_23 dinner

My sister and I made So Good and Tasty's Roasted Veggie, Quinoa, Millet, Arugala Salad for dinner yesterday.
We followed the recipe, but added fresh tomatoes from my sister's garden, and steamed garden zucchini. We also added a little parro cheese.

On the side we had homemade artisan bread, roasted acorn squash, and strawberries.

You should try.

Sunday, October 16, 2011

Recipe: Popped Amaranth+Oatmeal Breakfast

1 ingredients
2 ingredients
final results
While I was home with my sisters in Seattle, we had the above breakfast before our 6 mile walk around Lake Union. It was just the way I'd like to start every morning, and certainly the fuel we needed for a sunny, beautiful, long walk.

We pulled inspiration from this Edible Perspectives recipe. We used oatmeal and then added popped amaranth as a topping. I loved the texture of amaranth, it was my first time having it.

You can do this yourself! The topping combinations are endless.

Tuesday, October 11, 2011

Recipe: Raw Oats

raw oatsListen here.
I've had raw oats for almost every breakfast Monday-Friday for about 3 months. We'll see how long it'll ride out cause I am far from bored. The variations are endless and it's a cheap and healthier alternative to cold cereal.

What you need for one serving:
1/2 rolled oats
1/2 tbsp. chia seeds
1/2 tbsp. flaxseed meal
1 packet stevia or drizzle of honey or drizzle of maple syrup
almond milk to cover oats

I usually finish getting ready and come back once it has set a little.

Options for toppings:
frozen berries
fresh berries
dried fruit

Have you tried raw oats? How do you make yours?

Thursday, October 6, 2011

Recipe: Green Smoothie

green smoothieOn Sunday I got together with my sister for breakfast.
She made me this smoothie:

1/2 pear
1/2 avocado
2 huge handfuls of spinach
3 ice cubes
1 tbls chia seeds
1 tbls spirulina
little almond milk and or water
blend away

Spirulina: Spirulina is a type of blue-green algae that is rich in protein, vitamins, minerals, and carotenoids, antioxidants that can help protect cells from damage. It contains nutrients, including B complex vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, and gamma linolenic acid (an essential fatty acid).

Chia seeds: Chia gel is made up of 90% soluble fiber, which benefits the digestive track. The soluble fiber forms a wall between carbohydrates and the body, allowing a slow release into the body, giving the feeling of being full which a great way to control the appetite. This has been suggested to be very helpful for people, like diabetics, who have trouble controlling their sugar levels.
The chia seed has twice the protein of any other seed or grain and five times the calcium of milk. Chia seeds also contain boron which is a trace mineral that helps with the absorption of calcium. The essential fatty acids, Omega 3 and Omega 6 are also present in the seeds.
Incorporating chia seeds into the daily diet has shown to enhance the nutrient absorption of all foods, including nutritional supplements. It can be uses as an aid for GERD, ulcers, gastritis and irritable bowel syndrome.
Other suggested chia seeds health benefits include: assisting physical activity (endurance), added nutrition, as well as controlling weight or sugar levels. Eating raw chia seeds helps retain maximum nutritional value. And of course, choosing an organic chia seed (or chemical free) will give the most benefit.

I love starting the day out with that much fruit and vegetables in my body. Ahead of the game is a good place to be.
Thanks Egan!