Blue Apple-Nut Oatmeal

Now that the weather has gotten cooler I have switched from my overnight oats to a nice hot breakfast cereal. I adapted this recipe from the book Eat to Live which promotes a vegan diet for weight loss, improve diabetes, heart disease, etc. A vegan diet is a diet of no animal products and is totally plant-based. You basically get your protein from nuts and beans and then meat substitutes like tofu and soy products. You can find lots of good recipes from vegan concoctions. That's how I came up with my green smoothie - a very vegan drink. And now this breakfast cereal recipe is another vegan dish. It's been really hitting the spot for me in the morning. I'm not vegan but I do like a lot of vegan recipes. And since this is October Unprocessed, it's a good time to try some! Try this breakfast cereal for starters, you'll like it.

Make 2 servings
1-2/3 cups water
1/4 tsp. cinnamon
1/4 cup old fashioned rolled oats
2 Tbsp. dried currants
1 Tbsp chia seeds
1/2 cups fresh or frozen blueberries
1 banana, sliced
1 apple, peeled, cored, and chopped
2 Tbsp. chopped walnuts

1. In a saucepan, combine the water, cinnamon, oats, currants and chia seeds. Simmer until the oatmeal is creamy.

2. Add the blueberries and banana. Cook for 5 minutes, or until hot, stirring constantly.

3. Prepare the apple while this cooks.

4. Mix in the apple and nuts and cook an additional 5 minutes.

This makes two servings so you can save half in the refrigerator for the next day. On mornings when I'm really hungry, I've eaten the whole thing. That's a whole banana, a whole apple, and a whole serving size of blueberries! And it goes down so easy. Now, that's getting in your fruit for the day.

Comments

Trader Joe's Gluten-Free Oatmeal, Peanut Butter and Chocolate Chip Cookies

I don't have very many gluten-free cookies on my blog because quite frankly, I usually don't like gluten-free. But occasionally, I do find a good recipe and this is one that is from the back of the Trader Joe's oatmeal and it's a good one. My friend brought some over to our house last weekend when Nick and family were here for our birthday celebrations and we all loved them. My friend lives a few blocks away and we walk the neighborhood together on weekends. We can easily go 5 miles in no time, talking non-stop. She loves exploring our neighborhood as much as I do and we discover so many favorite little spots. We even found a property with a horse (or more like a pony, I should say.) The views are always quite lovely, too. Bruce and I had our thirty-ninth wedding anniversary on July 18th and I made a point of walking past the house where we had our wedding reception. I told my friend, "Thirty-nine years ago today, t...

Meatloaf by Mark Bittman

Once again, I turned on the television yesterday and saw that Mark Bittman was on the Today show and was making his version of meatloaf . This must be meatloaf season. It was surprisingly similar to the Pioneer Woman's version who was also recently on. I was a little surprised of his version because Mark Bittman is into healthy eating and has lost a lot of weight and improved his health by changing his diet which he writes about in his book, Food Matters . His meatloaf recipe also included bacon and cheese! I must be doing something wrong. The thing to remember, which he writes about in his book, is that you can eat healthy without going extreme or changing your whole life. If you don't know who Mark Bittman is, he is a food writer and a four star chef with multiple cookbooks who loves to eat but changed his food philosophy to improve his health. He tells his story in Food Matters and provides ...

Two-Bean Soup with Kale

This hearty vegetarian soup warms up chilly nights. Use any type of canned beans you happen to have on hand and add chicken or Italian sausage for a heftier dish, if you prefer. Makes 4-6 servings 3 Tbsp. olive oil 1 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 tsp. salt, divided 2 cloves garlic, minced 4 cups vegetable broth, divided 7 cups stemmed, chopped kale (about 1 bunch) 2 (15-ounce) cans cannellini beans, rinsed, drained and divided 1 (15-ounce) can black beans, rinsed and drained 1/2 tsp. freshly ground black pepper 1 Tbsp. red wine vinegar 1 Tbsp. fresh rosemary or 1 tsp. dried rosemary 1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and saute 6 minutes or until tender. Stir in 1/4 tsp. salt and garlic; cook 1 minute. 2. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simme...

Sylvia's Scenario

Search This Blog