oatmeal

What I Ate Wednesday #150

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I can’t believe today is my 150th What I Ate Wednesday post. What’s especially crazy about that is I don’t think I missed many—if any weeks. Out of 150.  And neither has the lovely host, Jenn of Peas & Crayons. I love that one blogger was of getting a look at what she was eating turned into a fun weekly link party. If you want to see more WIAW from other bloggers, take a little visit on over there. 

It’s kind of amazing how much has changed since Week One, back on April 14th, 2011 (yes, I had to go look back in the archives—I’m terrible at remembering dates). Here’s what my day of meals and snacks looked like: Read the rest of this entry »

Alone in the Kitchen

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Sometimes I joke about publishing a cookbook of foods I make and love but would never have the balls to serve up to another human without first letting them know what they were getting into. And obtaining said fellow human’s permission, of course. However, the market’s not exactly hurting for anecdotes on solo cooking and dining behavior. Alone in the Kitchen with an Eggplant covers that territory so well. If you haven’t read this book, I’d highly recommend checking it out. Reading it a few years ago was a nice revelation that I’m not the only mad scientist out there.

savory oatmeal with tahiniThat said, l fully support the notion that savory oatmeal should become a more mainstream thing. Yesterday I enjoyed a bowl of it topped with roasted veggies, caramelized onions, tahini, and goat cheese.

Don’t knock it ’til you’ve tried it…Aside from being delicious (in my humble opinion), it’s a great way to get in some veggies first thing.

What’s the weirdest thing you eat but would be hesitant to serve to someone else? 

Plum-Tahini Oatmeal

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plum tahini oatsGood morning! How’s your week so far? After spending yesterday working on a writing project, catching up on laundry, and taking care of some other day-to-day things, I’m heading into the hospital for a few hours to finish up some training and then heading out to NJ to give a presentation on nutrition and skin health as part of a fun fitness event! Typical of me, I’m more nervous about what to wear than about the presentation itself—I’m of those weirdos who likes speaking in front of big groups, even though I do blush if called on in cooking classes and the like.

Lately, I’ve really been digging plum oatmeal topped with tahini and honey. In the past year, this has become one of those breakfasts that I make so often, I kind of assumed I had written a recipe post. Not so, apparently. Let’s remedy that.

Ingredients: 

  • 1 cup water
  • 1/3 cup rolled oats
  • 1 tbsp ground flax
  • 1 plum, sliced and chopped into small pieces
  • a few raisins (optional)
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1 4 tsp cinnamon
  • 1/4 c liquid egg whites or 1 egg (optional)
  • 1/2 tbsp tahini
  • 1/4 – 1/2 tsp honey (or bee pollen)

Directions:

  1. Bring water to a boil. Stir in oats, flax, plum, raisins and spices. Lower heat.
  2. Cook ~5 minutes, stirring occasionally to prevent sticking.
  3. When water is almost all absorbed, add the egg whites, if using, and whisk 2-3 minutes.
  4. Cover pot with a lid for ~5 minutes.
  5. Enjoy hot and topped with tahini and honey or bee pollen.

What’s one of your favorite breakfasts? 

What I Ate Wednesday #143

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Happy New Year! Are you excited for 2014? It’s cheesy, but I am. I hate New Years Eve (which is why I willingly volunteered to work New Years Day), but I love the fresh, clean feeling of January 1st. I always try to make good choices to inspire more for the 12 months ahead, and I try to sneak a few lucky foods in there. 

As we welcome a new year I thought I’d use this week’s  What I Ate Wednesday to pay tribute to the poorly-lit workday meals that kept me going through most of 2013. It’s not always pretty, but hey, sometimes you just have to eat to live. I’m curious to see in what ways my tastes will change—and remain the same in 2014. Not a lot changed over the past year, except that I got over some of my kitchen fears and started paying a little more attention to presentation—at least at home! Packing and eating two desk-meals per day was new, but a welcome challenge. One thing I am hoping to do in 2014, though, is to not have to rely on shelf-stable peanut butter. This coconut oil stuff tastes good and I feel slightly better about it than I do palm oil versions, but nothing beats straight up ground peanuts. 

Anyway, let’s get to the “what I ate” part of the post, shall we? As always, many thanks to the lovely Jenn of Peas & Crayons for hosting the weekly link party—hop on over there to see more WIAW from other bloggers!

Here’s what I ate on Monday, which was a bit hellish, as we had less than half our usual staff, but thanks to a new Spotify playlist in my headphones, I powered through all the notes and to-do list items. I had hoped that spending slightly more time at my desk would keep me from getting hungry as soon, but thanks to the morning’s interval workout (something I do once a week instead of the usual, just to shock the system so my muscles don’t get bored), I was just as hungry as usual. One day, I will miss having this problem.

  • Breakfast: Zucchini bread oats with PB (pardon the recycled pic)
  • Lunch: Salad and chicken chili. A little while later I had some crackers.
  • Snack: Plain Greek yogurt with cinnamon, ~1/4 c cereal, and ~1 tsp Fig & Ginger jam before running out the door for some after-work errands
  • Dinner: Another serving of last week’s Mushroom, Kale & Chickpea detox recipe; alongside some toast with hummus and roasted eggplant on top. I also had a small glass of wine. Apparently 3 ounces is my sweet spot.
  • Snack: I’d made another batch of the zucchini oats for the next few mornings and had ~1/3 cup left, so a few hours after dinner, I had that with a little warmed up soy milk. Even though I eat something an hour or so before bed, I wake up ravenous, so part of me wonders why I bother. However, if I don’t eat before bed, I wake up ravenous in the middle of the night, so hey…

One of the things I love about Jenn’s WIAW link party is the focus on creating a judgment-free zone. It can be so easy to compare ourselves to others, but one of the biggest favors you can do for yourself is to tune in to your body and listen to what it needs—not what you think you should want or what someone else tells you should need. You’re the expert on yourself, after all.

How did your tastes change over the past year? 

Warming Savory Oatmeal

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I’ve noticed that when the temperatures drop, I start to wake up craving savory foods with a lot of spice to them—and vegetables. Since I believe that cravings can be our body’s way of telling us what it needs. It makes perfect sense to me that my tastes would change with the seasons. Warming spices like ginger and turmeric also start showing up a lot more.

savory oatmealI’ve certainly posted pictures of savory oatmeal before, but it’s about time I included a recipe! It’s not any different from how you’d prepare sweet oatmeal, really—just the spices and add-ins change a bit. Here’s a recent favorite, which uses grated zucchini and spinach to add a dose of green to your morning meal.

Ingredients:

  • ~1 cup water
  • 1/3 cup rolled oats
  • 1 tbsp ground flax
  • 1/4 tsp ginger
  • 1/4 tsp turmeric
  • 1 4 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1 small zucchini, grated
  • 1 cup spinach
  • 1/4 c liquid egg whites or 1 egg (optional)

Directions:

  1. Bring water to a boil. Stir in oats, flax, and spices. Lower heat.
  2. Add zucchini and spinach. Cook ~5 minutes, stirring occasionally to prevent sticking.
  3. When water is almost all absorbed, add the egg whites and whisk 2-3 minutes.
  4. Cover pot with a lid for ~5 minutes.
  5. Enjoy hot.

You can eat this as is, but it’s also wonderful with a spoonful of tahini on top for added flavor and satiating fat. I haven’t tried making this ahead of time and reheating later, but that’s on the experiment list for this week!

Do you prefer savory or sweet breakfast? What breakfast are you loving lately? 

PS—You may have noticed I finally alphabetized my Recipes page to make it easier to find what you’re looking for. More exciting changes coming soon!

What I Ate Wednesday #136

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Happy What I Ate Wednesday. How’s your week going? Mine is moving along at a million miles an hour, so let’s get down to the “what I ate” part of this post so we can all go on our merry hectic ways. Thank you as always to the lovely Jenn of Peas & Crayons for hosting the weekly link party. Take a visit to see more WIAW from other bloggers!

I love spending Sundays catching up on the little human things like laundry, cleaning, and cooking for the week ahead. This past weekend was the perfect example of that. I also enjoyed a lot of nurturing, delicious foods.  

  • Breakfast: Pumpkin cranberry oatmeal, topped with homemade cranberry sauce and peanut butter
  • Lunch: Langostino mac & cheese 
  • Snack: Plain Greek yogurt with more cranberry sauce, a little pumpkin puree, and cinnamon, with cereal on top
  • Dinner: Roasted cauliflower chickpea soup (recipe coming soon)
  • Snack: Trader Joe’s chocolate cheddar cheese and a sliced pear

How do you like to spend your Sundays? What’s the best thing you’ve eaten this week? 

Creamy Pumpkin Cranberry Oatmeal

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pumpkin cranberry oatmeal Cold mornings call for hot breakfasts. Since it’s been a really long time since I’ve shared a new oatmeal recipe, I thought I’d post a recent favorite I’ve been enjoying now that it’s cranberry season. This is packed with filling fiber and protein to keep you satisfied all morning and boasts a hefty dose of vitamins A and C, plus some omega-3s in the flax.

Ingredients:

  • 1 cup water
  • 1/3 cup rolled oats
  • 1 tbsp ground flax
  • 1 tsp pumpkin pie spice (or 1/4 tsp each cinnamon, clove, ginger)
  • 1/4 c pumpkin puree
  • 1/2 c cranberries, rinsed
  • 1/4 tsp vanilla
  • 1/4 c liquid egg whites (optional)

Directions: 

  1. Bring water to a boil in a small sauce pot.
  2. Add oats, flax, spices, pumpkin, and cranberry. Stir well and lower heat to medium-low.
  3. Allow to cook for a few minutes, stirring occasionally to prevent sticking to the bottom of the pan, until almost all liquid has been absorbed.
  4. Mix in vanilla and allow to cook another minute before adding the egg white, if using.
  5. Stir vigorously for 4 or 5 minutes until oats are fluffy. Cover and turn off heat. Allow to sit about 5 minutes before pouring into a bowl.
  6. Enjoy warm and topped with your favorite toppings sauce as cranberry sauce and/or nut butter.

What’s your favorite breakfast these days?