2012 is Marching On

Can you believe its March already?!  That just blows my mind.

This morning oatmeal was back on the menu.  It's been a little while (ok really, it's been exactly one week) since I made a good old bowl of oatmeal so I decided to end the streak with a cinnamony bowl.  I had a couple of slightly-overripe bananas so I went with my favorite, quick and simple no-sugar-added method to caramelize them for topping the oatmeal.  They add such delightful sweetness that I go light on the sugar that I add to my oatmeal.

I topped the whole glorious mess with Trader Joe's Legendary Nut and Berry Mix which contains almonds, cranberries, raisins, cashews, blueberries walnuts and raspberries.

It was heaven in a bowl.

Cinnamon Spiced Oatmeal with Caramelized Bananas
serves 1

1/2 ripe banana, sliced into approximately 1/2'' thick slices

non-stick cooking spray

1/2 cup old fashioned oatmeal (make sure to use gluten-free oatmeal, if desired)
1 cup water
pinch salt
3 tablespoons egg whites (or the white from 1 large egg, this is completely optional and doesn't really affect the flavor in my opinion, I add it for extra protein)
1/4-1/2 teaspoon ground cinnamon
drizzle of maple syrup (about 1 teaspoon but really, to taste) or sweetener of your choice:  agave, honey, brown sugar or stevia)
splash of vanilla extract

trail mix, nuts/fruit, milk, non-dairy milk, granola, etc. - optional, for garnish

First, make the caramelized bananas:  Heat a spritz of non-stick cooking oil spray in a skillet over medium-high heat and add the sliced bananas.  Cook 1-2 minutes, checking that they are not burning and adjust heat as necessary to allow the bananas to turn golden but not burn.  Flip banana slices once using tongs and caramelize on the other side for 1-2 minutes.

Bring the oatmeal, water and salt to a boil in a small pot over high heat.  Reduce heat, add egg whites (if using) and simmer 3-4 minutes, stirring frequently, until thickened.  Stir in cinnamon, maple syrup (or sweetener of your choice) and vanilla extract.  Remove from heat and serve, topped with the caramelized bananas and additional toppings as desired.

Do you have a favorite Trail Mix?  

I am currently loving the Trader Joe's Legendary Nut and Berry Mix but really my favorites are anything that has a blend of dried fruit and nuts and nothing else.  That's not to say I don't enjoy trail mix with chocolate or  a trail mix that is more salty/savory but I usually go with a pure and simple nut/fruit blend.  No added sugar.

Trail Mix Chocolate Chip Quinoa Oatmeal Cookies

After my first failed attempt at adding cooked quinoa to cookies, I tried again knowing in my heart that it could be done.  I decided to give it another shot starting with this Bon Appetit recipe that I adapted to satisfy my chocolate craving and to make it a little healthier.

It was a success!  I ended up with a batch of soft, chewy cookies with some nice texture from the trail mix and oatmeal.  I'm not sure how the texture would have been different if I had used all purpose flour but we enjoyed the soft pillowy texture that these ended up with!

You can't really taste the quinoa in these and I don't think they miss the extra butter or sugar since I used semi-sweet chocolate chips and trail mix that included dried fruit - if you are going to use an all-nuts trail mix you may want to consider adding a little extra sugar to your cookie dough.  All in all, I'd say they were a pretty healthy take on what could have been a very decadent cookie.

Next time you're left with some cooked quinoa, give these cookies a try!  Feel free to halve this recipe, they'll still come out awesome.

Trail Mix Quinoa Oatmeal Cookies
makes 2 dozen cookies
adapted from Bon Appetit

1 cup Whole Wheat flour
1/2 cup spelt flour
scant 1 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
6 tablespoons unsalted butter, at room temperature
1/4 cup sugar
2 TBSP lightly-packed brown sugar
2 TBSP honey
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
3/4 cup trail mix (I used Trader Joe's Legendary Nut and Berry Mix - it contains a mixture of almonds, cranberries, raisins, cashews, blueberries, walnuts and raspberries)
1/2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees and prepare two baking sheets by lining with silpats or parchment paper.

In a medium bowl, whisk the flours, salt, baking powder and baking soda, and set aside.  Using a stand mixer or hand mixer, beat butter, both sugars and the honey until light and fluffy, about 2-3 minutes.  Add eggs and vanilla extract and beat another 1-2 minutes until pale, fluffy and well combined.  With the mixer on low, add flour mixture in 3 increments, and mix just until combined.  Using a wooden spoon or spatula, stir in quinoa, oats, trail mix and chocolate chips until combined.

Using your hands or a cookie dough scoop, drop 2'' balls of dough onto the prepared cookie sheets about 1'' apart.  The dough will be very sticky.

Bake cookies 12-15 minutes until lightly golden.  Remove trays from the oven and allow cookies to cool 2-3 minutes on the baking sheet, then transfer cookies to a wire cooling rack to cool completely.  Store completely cooled cookies in an air-tight container 1-2 days or freeze.

Nutrition Information* (per cookie):  Kcal 130  |  Total Fat  5.9 grams  |  Fiber  2 grams   |  Protein 3 grams

*this Nutrition Information calculated based upon the trail mix I used:  Trader Joe's Legendary Nut and Berry Mix

Strawberries and Cream Oatmeal

This morning, I was the early-bird.

Only, instead of getting a worm, I got this bowl of strawberries & cream oatmeal.  Pretty good substitute, I think.

Did you ever eat those packets of Instant Oatmeal when you were a kid?  The kind that came in a box with fruit & cream flavors:  peaches, bananas, blueberries, strawberries.  There were only 2 packets of each flavor.  In my house, strawberries & cream was always the first to go....

This version is better than that.  No added sugar or artificial strawberry flavor.  No "creaming agent (maltodextrin, partially-hydrogenated soybean oil)".  My version takes a teensy bit longer to make, about 3 minutes as opposed to 90 seconds for the packaged variety.  But it's that extra minute and a half that makes all the difference:  that's how long it takes to slice up a few strawberries and half a banana.  Real strawberries and a real banana.  The banana is really just there to make this oatmeal sweet enough that I don't need to add any sugar or sweetener.  It's the strawberry flavor that really stands out.

I add half the volume of liquid in the form of unsweetened vanilla almond milk.  Dairy milk (or half & half, or cream) would work perfect too.  That's my idea of a "creaming agent."  And I top mine with chia seeds for extra fiber, antioxidants and Omega-3's.

Strawberries are in season here in Florida, so I used fresh but if you live in part of the country where all you can get are watery, under-ripe strawberries, I'd recommend you go with frozen berries.  Just throw them in whole when you microwave your oatmeal and decrease your amount of liquid a bit too, so it doesn't end up too watery.  They will be very soft once your oatmeal is cooked, at that point you can just cut them up with your spoon.



Strawberries & Cream Oatmeal
serves 1

1/3 cup old-fashioned rolled oats (not Instant, *make sure to use certified gluten-free oats if you wish)
1/3 cup unsweetened vanilla almond milk (I use Almond Breeze)
1/3 cup (or less) water - amount depends on how liquid-y you like your oatmeal
4 strawberries, diced
1/2 ripe banana, diced

chia seeds, almond butter, granola, additional milk or cream for serving (optional)

In a microwave safe glass or ceramic bowl, combine oatmeal, milk and water.  Add all of the sliced banana and about half of your diced strawberries, stir.  Microwave 90 seconds (up to 2 minutes for softer oats, but I like mine a little chewy).  Let oatmeal stand at room temperature to cool and absorb all of the liquid, about 30 seconds to a minute, then top with remaining strawberries and any other toppings (chia seeds, dollop of almond butter, granola, milk/cream).

Banana Breakfast Bowl

I don't often have good ideas before my first cup of coffee in the morning.

But this Banana Breakfast Bowl was a good idea.  A very good idea.

Steel Cut Oatmeal.  Caramelized Bananas.  Brown Sugar & Cinnamon.  Craisins.  Sliced Almonds.

Yep, I said Caramelized Bananas. 

I started with frozen bananas because I always have a ziploc bag full of them in my freezer.  You know how you've always got one or two bananas that are about to become over-ripe before you have a chance to use them?  Well, here is the perfect opportunity for you to go ahead and use them up.  I also wouldn't judge you if you used overripe frozen bananas for this.  They would be even sweeter and possibly more delicious.  

To freeze the bananas:  peel and slice into 1-2 inch slices, place sliced bananas on a parchment-lined plate or tray in the freezer and let freeze at least 2-3 hours.  Then transfer sliced bananas into a ziploc bag or plastic container until you are ready to use.

Banana Breakfast Bowl

serves 2

Ingredients 

non-stick cooking spray

1 banana, sliced in 1-2 inch slices and frozen

1 1/2 cups water

pinch of salt

1/2 cup steel cut oats

1/2 cup milk of choice (vanilla almond milk or 2% dairy milk are my favorites)

1/2 teaspoon vanilla extract

2-3 tablespoons brown sugar (or more, to taste)

1/2-1 teaspoon ground cinnamon (or to taste)

Craisins, sliced almonds, raisins, granola, maple syrup or additional brown sugar, etc. - to top oatmeal

Bring water to a boil with a pinch of salt in a small saucepan.  Add steel cut oats and return to boil.  Once boiling, lower heat to medium-low and simmer 20-25 minutes or until thickened, stirring frequently so they don't stick to the bottom of the pot.  Once oatmeal is very thick, add 1/2 cup milk, vanilla extract, brown sugar and cinnamon and stir.  Allow to simmer for 5-10 minutes more, stirring frequently, then remove from heat.

Meanwhile, spray a skillet with non-stick cooking spray and heat skillet over medium to medium-high heat.  Add frozen banana slices and saute without turning for about 5 minutes or until golden brown on the bottom.  Flip banana slices once using tongs, they will be very soft and delicate at this stage.  Allow banana slices to become golden brown on the other side, then remove pan from the heat.  They are now ready to use or you can let them cool to room temperature.

Assemble banana breakfast bowls:  Scoop half of the oatmeal into each bowl.  Top each bowl with half of the caramelized banana slices.  Top with craisins, almonds, granola, or additional brown sugar to taste.  Enjoy!

Elvis Oatmeal

That Elvis, he was onto something.....

You've heard of the Elvis sandwich, right?  Toasted bread with sliced bananas and peanut butter.  I have also seen references of the sandwich containing bacon, but it doesn't seem to always be included in reproductions of The King's favorite concoction between two slices of bread.

Well, I recreated it.  But instead of bread, I had a bowl of oatmeal.  And I left out the bacon but hey, it's breakfast, so go ahead and add it if you're so inclined.  I'll bet it's awesome.....

Elvis Oatmeal
serves 2

1 large, very ripe banana

1 3/4 cups water

small pinch salt (omit if using salted peanut butter)

1/2 cup steel cut oatmeal
1/4 cup milk or almond milk
2 heaping tablespoons peanut butter
honey or brown sugar (optional, to taste)
chopped, crispy cooked bacon (optional, for serving)
additional peanut butter or chopped peanuts (optional, for serving)

Mash half of your banana and chop or slice the other half for serving.

In a small pot, bring water to a boil and add salt, if using.  Add oatmeal and lower heat to allow oatmeal to simmer, stirring frequently for 20-25 minutes or until most of the water is absorbed.  Add milk and stir for another 5 minutes to allow it to absorb.  Remove oatmeal from heat and stir in peanut butter and mashed banana.

Scoop oatmeal into two serving bowls, top each with one half of the reserved chopped banana, additional sweetener (honey or brown sugar), chopped peanuts and/or chopped bacon if using.  Enjoy.


High-Protein Variation:  Prepare oatmeal as described above, adding an extra 1/3 cup water during cooking.  Once oatmeal is cooked and you remove it from the heat, add one scoop vanilla protein powder to oatmeal along with the peanut butter and mashed banana, stir and divide into two bowls.  Top oatmeal as desired using toppings, above.  You shouldn't need to add any extra sweetener, unless your protein powder is unsweetened.

Old-Fashioned Oatmeal Variation:  To substitute old-fashioned oatmeal instead of steel-cut oatmeal, use a ratio of 2:1 water: oats.  Bring water to boil and add oatmeal, add a bit of milk or almond milk towards the end of cooking time (the last 30 seconds - 1 minute).  Add peanut butter, banana and optional toppings as desired.

Elvis has left the building.....

Apple Pie for Breakfast

Well, actually that's a lie.  Sort of.

It's not REALLY pie...but it does taste kinda like it.  But better, in my opinion.  And it's a heck of a lot better for you.  And more satisfying.  And you can eat it in the morning without feeling really guilty all day long.  In fact, you'll feel really warm and happy inside for a good couple of hours and you'll want to eat it every day to relive that feeling.

Ok enough with the schmaltz.  Let's just get to the recipe already...

Apple Pie Oatmeal

serves 2

1 teaspoon butter
1 large apple, cut into bite-size chunks (I leave the skin on, but I suppose you could peel it if you prefer)

cinnamon, to taste (about 1/4 - 1/2 teaspoon)
pinch of apple pie spice
1 1/2 cups water
1/2 cup steel-cut oats
pinch of kosher salt
1 tablespoon packed Splenda-brown sugar blend or Maple Syrup (or more, to taste)
1/2 teaspoon vanilla extract
1/2 cup milk (whatever kind you like:  almond milk, 2%, etc.)
chopped pecans or walnuts (optional)
additional milk, brown sugar, cinnamon and apple pie spice for serving (optional)

In a small or medium sauce pan, melt butter over medium heat.  Add half of the chopped apple to the melted butter and sprinkle on some cinnamon (reserve the other 1/4 chopped apple to add towards the end of cooking).  Saute for 5 minutes, until apple has started to soften.

Pour water into sauce pan and increase heat to high, bring to boil and add oats and salt.  Cook oatmeal, stirring frequently 30 minutes or until most water is absorbed and oatmeal is thick.  Add apple pie spice, vanilla extract, Splenda-brown sugar (or maple syrup) and stir, add milk and remaining apple chunks and allow to cook another 5 minutes or until oatmeal is cooked to your desired doneness.  Scoop oatmeal into a serving bowl and top with the chopped nuts and additional milk, brown sugar, cinnamon and/or apple pie spice as desired.

*If desired, you can substitute old-fashioned oats rather than steel-cut oatmeal.  For 1/2 cup old-fashioned oats, use 1 cup water and decrease cooking time to 5-7 minutes once oatmeal is added.

Morning Glory Oat Muffins...for any time of the day or night.

I notice that as the seasons change, I find fresh inspiration for cooking and baking.  As fall comes around, the fresh tomatoes, peaches, corn and blueberries of summertime give way to squash, pumpkins, dark leafy greens and apples.  I find myself wanting to use the warm spices in all of my recipes - cinnamon and allspice move to the front of my (insanely crowded) spice cabinet.  


Since B has been away for the last few weeks, I'm having a hard time using up all of the fresh fruit and vegetables I buy.  This week, I was left with some Fuji apples that were past their prime - their texture had gone a bit mealy, but the apple flavor was still there so I hated to waste them.  And after making one half of a zucchini for dinner one night last week (I stuffed it with italian sausage and onions and smothered it with tomato sauce and some mozzarella and parmesan cheese), I still had half to use - and fast!  


So you see, I HAD to make these muffins.  It was either that, or waste all that good produce....no way, Jose!


I had been perusing Morning Glory muffin recipes because I love the idea of adding vegetables (carrots) to a breakfast food and I thought it would be easily adapted to also include the addition of some grated zucchini.  And I wanted to bake something that included apples and cinnamon, since these are two of my favorite Fall flavors.  This recipe from Honey & Jam immediately caught my eye because it included Old-Fashioned Oats.  That, and it used 100% whole wheat flour.  Sold.  No other recipe even had a chance.


I made some changes from the original recipe:  I didn't have orange juice, so I substituted light sour cream + some grated lemon zest.  I figured the OJ was just in there to add some brightness of flavor in addition to moisture, so I thought the sour cream and lemon zest could do that just fine, you could probably use pineapple juice instead.  Also, I wanted to use up that half of a zucchini from my fridge, so I decreased the amount of grated carrots and added grated zucchini to the mix.  I decreased the amount of sweetener and substituted Splenda-Brown Sugar Blend to lessen the impact of the muffins on blood sugar, but you could probably go with Agave Nectar if you wanted to avoid refined sugar and artificial sweeteners.  And lastly, I sprinkled a teensy bit of granola on the tops of the muffins before baking for added texture.  I have provided the link to the original recipe, for anyone interested.  


These muffins are absolutely DIVINE and are worth it just for the smell that will fill your house as they are baking.  They are so moist and have a perfect texture to them, a fairly-dense crumb, but not too dense (if that makes any sense) - just dense enough to let you know you're eating something substantial.


Enjoy them with a schmear of cream cheese, almond butter or just plain with a cup of coffee or tea.  You will dream about them, they are so good....

Morning Glory Oat Muffins 
makes about 16 standard-size muffins
Adapted from Honey & Jam


1/2 cup raisins
1 cup whole wheat flour
3/4 cup old fashioned oats
1/3 cup Splenda-Brown Sugar blend
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cups carrots, peeled and grated
1/2 cup zucchini, grated
1 large apple, peeled, cored and grated
1/2 cup sweetened, shredded coconut (or you could use unsweetened if you can find it at the store)
1/2 cup chopped pecans
3 large eggs, at room temperature
2/3 cup unsweetened apple sauce
2 teaspoons vanilla extract
1/4 cup light sour cream
zest from 1/2 of a lemon
about 1/4 cup granola for sprinkling (optional)

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers. 

In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.

In a large bowl, whisk together the flour, oats, splenda-brown sugar, baking soda, cinnamon, and salt. Stir in the carrots, zucchini, apple, coconut and pecans. In a separate bowl, beat together the eggs, applesauce, vanilla, light sour cream and lemon zest. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan, filling almost to top. Sprinkle tops with the granola (if using), each one should get about a teaspoon.

Bake for 23 to 25 minutes (mine took exactly 23 minutes), until domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.