Seven Days of Oats a la Sam

Last week I made a post for Five Days of Protein Shakes, with my daily ingestion of protein shakes also comes my daily consumption of oats (as I'm sure you all know by now).  Since I hadn't made an entry for any of these bowls last week I figured I would give you guys seven days of oats a la Sam.  Sit tight and relax, you are about to enjoy :)

Day 1 - Orange and Almond Infused Oats

I have never used orange juice as a split base for my oats, however, I had a lot of oranges left to eat before I left for my trip to British Columbia and I didn't want these precious fruits going to waste so I figured I would experiment.  I mean, it's not too different from water, just that it has a little zing to it.  I wasn't sure what flavours I wanted to go with the orange infusion, but as I was making my oats I just had a lot of ideas flowing through, as to what I've seen orange paired with on prior occasions.  The first bite I took I was a little reluctant as it had sort of an iffy taste to me, I can't really describe what it was, perhaps overkill in orange?  I'm not sure, however, once I took my second and third bite I was definitely smitten by the divinity of this bowl.  There were so many flavours that I used in this bowl, and in unison they all came together very well.  This was a really divine bowl, and it was an excellent way to begin the day.  I'm not a juice drinker, so with the orange infused in the oats it gave my morning ritual a nice little twist.  This is definitely a very versatile bowl and will certainly be enjoyed again - this would certainly be ideal in the summer, perhaps even as overnight oats and have them cold rather than warm.  I loved it, and it was certainly a great way to start a weeks worth of various bowls of oats!

Ingredients:

• 1/3 cup oats
• 1/3 cup freshly squeezed orange juice
• 1/3 cup soy milk + more for topping
• 1 ripened banana
• Dash of salt
• 1/2 tsp vanilla
• 1/4 tsp almond extract
• 1/8 tsp ginger
• 1/2 tsp cinnamon
• 1 tbsp ground flaxseed

Garnish:

• Cacao nibs
• Almond slivers
• Coconut flakes
• 0% fat blackberry Greek yoghurt
• Orange zest
• Maple syrup

Directions:

In a small sauce pan, bring your oats, milk, orange juice, cinnamon, ginger, salt, almond and vanilla extract to a boil.  Once your oats have started to boil, mash in your ripened banana.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, and the rest of your garnishes!

Day 2 - Almond Joy Oats

I’ve never had Almond Joy before, to be honest, I’m not even sure if we get Almond Joy chocolate bars in Canada.  However, I have seen numerous recipes online via my dear fellow bloggers of imitation recipes for this delicious looking and sounding treat.  I am a huge fan of almonds (hello Amaretto, am’I right?), and coconut we all know how in love I am with this beautiful flavor, when mixed together with a ibit of chocolate well, this is amazing.  In this case I cheated a bit, and didn’t use real chocolate since if I don’t have to have chocolate I usually opt to not have it, but carob chips I am seriously very fond of.  I remember this one time I had a friend over, and I was making “chocolate chip cookies” with carob chips instead, had the bagg open and as they were sticking their hand in the bag and gobbling up some chips behind my back they were well quite shocked to be completely honest that the taste wasn't at all what they had expected hahaha.  This oatmeal however, despite the fact that I’ve never eaten an Almond Joy, if I can use my imagination, well I think that this would be neck in neck as to what it would taste like.  This was seriously fantastic, and again, just like many of my breakfast bowls of oats resembles a healthy dessert rather than what's supposed to be a healthy breakfast, thankfully both categories work and my tummy and tastebuds get a treat as well!

Ingredients:

• 1/3 cup oatmeal
• 1/3 cup coconut milk + more for topping
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract

Garnish:

• 1 tbsp carob chips
• 1 tbsp slivered almonds
• 1 tbsp coconut flakes
• 0% fat vanilla Greek yoghurt
• 1/2 tbsp hemp seeds

Directions:

In a small sauce pan, bring your oats, milk, water, salt, almond and vanilla extract to a boil.  Once your oats have started to boil, mash in your ripened banana.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, and the rest of your garnishes!

Day 3 - Crunchy Peanut Butter Oatmeal

I have never been one for cereal, especially cereal and milk, gross.  I was always a weird kid when it came to breakfast.  For many years I wouldn't eat breakfast, no way Jose.  Then I started eating breakfast and it wasn't your typical breakfast food, no, I would eat pasta, Mr. Noodles, ice cream, macaroni and cheese, yes I was a weird kid.  This went on for many years.  It's only the past few years, more so when I started going to University did I start to eat like a real person, and would also eat breakfast, nowadays I love it, and is by far my favourite meal of the day, and could hands down eat breakfast meals all day long.  When it comes to cereal, I am still not a fan of cereal and milk together, yes, I will do like I did when I first started incorporating cereal in my diet and have a glass of milk on the side but never together, yuckers.  My current favourite is of no surprise to me since the main flavour is peanut butter.  I eat this cereal when I'm craving something junky but don't want to feel guilty - even though I may eat a lot in one sitting uh oh, oh well, better than a bag of chips.  The other morning when I was making my oats, I knew I wanted peanut butter, then I thought of my wonderful cereal and figured hey why not throw them together in one magical unison?  Well magical unison it was.  This bowl was creamy and full of peanut butter and because of the cereal it had a nice crunchy bite to it as well.  I loved this, and will definitely keep this as a go-to if I'm not feeling motivated to think of something special to make for my breakfast bowl!

Ingredients:

• 1/3 cup oatmeal
• 1/3 cup coconut milk + more for topping
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1/2 tsp vanilla extract
• 1 tbsp peanut butter
• 1/4 cup peanut butter cereal crushed
• Handful of peanut butter chipits

Directions:

In a small sauce pan, bring your oats, milk, water, salt, and vanilla extract to a boil.  Once your oats have started to boil, mash in your ripened banana an peanut butter.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, crushed cereal and peanut butter chipits.

Day 4 - Chai Spiced Banana Oats

Okay, looking at the ingredient list, this definitely wouldn't look like a recipe I would want to make early in the morning, I mean, it looks like the list is as long as The Great Wall of China, but it's not really, there are just a lot of spices.  Chai has got to be my favourite spice combination, it incorporates all the fall flavours that I love so much, and it's just so warming and aromatic.  Especially when paired with oats, it gives you such a warm, home comfort feeling.  This bowl of oats was the perfect thing to wake up to and have for breakfast.  I loved it, and it was certainly a great pick-me up on a day where I certainly wasn't feeling like going to the gym and working out.  This truthfully didn't take any longer than my regular oats that I make, and was certainly worth taking out the few extra spices to add a little zing to my morning.  If you're not a big fan of ginger, I would almost suggest putting a little less than suggested and adding more cinnamon, all depends on how spicy you want it to be (however, with the added coconut, maple syrup and carob chips it adds a hint of sweetness)!

Ingredients:

• 1/3 cup oats
• 1/3 cup soy milk
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1 tsp vanilla
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/2 tsp cinnamon
• 1/8 tsp of nutmeg
• 1/8 tsp of cloves
• 1 tbsp flax
• Maple syrup - to garnish
• 1 tbsp carob chips 
• 1 tbsp pecans 
• 1 tbsp flaked coconut

Directions:

In a small sauce pan, bring your oats, milk, water, salt, cardamom, ginger, nutmeg, cloves, flaxseed and vanilla extract to a boil.  Once your oats have started to boil, mash in your ripened banana an peanut butter.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, maple syrup, carob chips, pecans and flaked coconut.


Day 5 - Blueberries and Cream Oats

Recipe inspired from here

Hmmm, as I mentioned the other day, my mom bought me twelve bags of frozen fruits, and well, the blueberries needed to get gobbled up since out of all fruits, these are basically my least favourite.  However, I've come to appreciate them when it comes to having them with warm oats as they seem to ooze all over the place and create the perfect flavour to oats (Blueberry Cobbler Oatmeal) also when paired with cinnamon and banana (Blueberry Pie Smoothie).  The other day as I was stumbling upon the foodie blogs I came across for a blueberry breakfast that actually looked quite delicious.  At first I was contemplating using raspberries instead of blueberries and thought what the heck I might as well give it a shot.  I'm glad I did.  I'm still not fully converted to blueberries, but I'm beginning to appreciate those little buggers a teeny bit more.  This oatmeal was luxurious, and definitely in the lines of a dessert as opposed to a breakfast (you really do feel like you're doing the body harm when eating this - but you are by no means doing so).  I loved this, and will certainly be trying it again, and perhaps trying it as I initially wanted to with raspberries.  I loved eating this because not only was it so tasty and good for me, it was darn right beautiful to look at, now that's a bonus right?

Ingredients:

• 1/3 cup oats
• 1/3 cup coconut milk + 1 tbsp + more for topping
• 1/3 cup water
• Dash of salt
• 1 ripe banana
• 1 tsp vanilla
• 1 cup blueberries
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tbsp slivered almonds 

Directions:

In a small pot add blueberries, maple syrup, vanilla and 1 tbsp of coconut milk.  Heat over low heat until the blueberries are heated through - make sure not to boil the coconut milk.

Make your oats as you typically make them.  Then top with your blueberry compote, slivered almonds, additional coconut milk and maple syrup!

Day 6 - Tropical Oats

Do I even need to write a little tidbit for this next bowl?  I really don't think so, and I'm not going to.  Instead I'm going to head downstairs and clean up after my cats, because by now, we all know how amazing tropical flavours are, how well they meld together, and how delightful they are with oats especially for breakfast when the weather isn't as warm as it's going to be for the rest of the day and you want to feel as though you're in the Caribbean somewhere drinking slurping back on a gigantic Pina Colada.  All I'm going to say is, do yourself a favour, and make this - you know what to do.

Ingredients:

• 1/3 cup oats
• 1/3 cup coconut milk + 1 tbsp + more for topping
• 1/3 cup water
• Dash of salt
• 1 ripe banana
• 1 tsp vanilla
• 2 tbsp chopped cashews
• 1/4 cup chopped pineapple
• 1/4 cup cubed mango
• 1 heaping tbsp coconut flakes
• 0% fat vanilla Greek yoghurt
• 1 tbsp hemp seeds

Directions:

In a small sauce pan, bring your oats, milk, water, salt, and vanilla to a boil.  Once your oats have started to boil, mash in your ripened banana.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional soy milk, Greek yoghurt, mango, pineapple, cashews, coconut flakes, and hemp seeds.

Day 7 - Strawberry Nutella Oats

Okay, okay, Nutella and strawberries are absolutely amazing.  Clearly I’ve had peanut butter and Nutella are amazing together, as are bananas and Nutella.  As we all know, chocolate and strawberries are matches made in heaven, but with the addition of hazelnuts, holy moly it’s a whole other world.  This oatmeal was incredibly creamy, luxurious, sinful, perfectly sweet, packed full of protein, and was incredibly filling and a perfect way to start a work out.  I made this a few times before I decided that I need to photograph it because this is certainly one bowl that needs to be shared with the rest of you, pure perfection in a bowl.

Ingredients:

• 1/3 cup oatmeal
• 1/3 cup coconut milk + more for topping
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1 tsp vanilla extract
• 3 medium sized strawberries – quartered than cut in half
• 1 tbsp Nutella
• 1 tbsp hemp seeds
• 0% fat strawberry Greek yoghurt

Directions:

In a small sauce pan, bring your oats, milk, water, salt, and vanilla to a boil.  Once your oats have started to boil, mash in your ripened banana and Nutella.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional milk, Greek yoghurt, strawberry slices, and hemp seeds.

What are some ideas you use to spruce up your morning oats?

And now something other than just oats.

Tonight as I went to the gym to play squash with my dad I decided that I was going to wear shorts.  The last time we played, I wore my Lululemon pants and to say the least I thought I was going to pass out.  When I do my weights with my trainer, for the most part I tend to stick with pants because it's only 66 degrees F in the gym and truthfully that's a little too chilly for my bones even after I've been sweating.  Usually it's not a problem, but the past few mornings I've been a little tired and that doesn't seem to help with my body regulation.  Nonetheless the reason for this tangent about nothing really is because of my shorts.  I haven't really looked down at my legs in a while (other than when I'm in the shower) so I haven't really noticed a change in my body.  Today however, I noticed how much personal training has really made a difference.

A few weeks ago, I went and redid my fit test after it had been a month and six days since I'd started my training.  The results to say the least were quite impressive, and definitely gave me the motivation to continue doing what I've been doing.  When I took the test, I was told my legs had gotten 2 inches bigger, yup, I've definitely noticed this, as my jeans are getting a little tighter (which is an awesome feeling).  Speaking of awesome feeling, going to the mall today, trying on some clothes and getting asked by the woman if I'm a size five NOT a zero or double zero, goodbye skinny days!  So, to say the least my physical changes have been really uplifting to me.

Yes, this just sounds like a "praise Sam" post, that's not what I'm going for at all.  It's just that lately, all I've been posting is recipes for variations of shakes and bowls of oatmeal.  When I first started making both of these things items and figuring out ways of adding in the most fats (healthy) and protein that I could possibly do I was a little afraid that this was just going to add in weight gain and not muscle, so I was a little afraid to say the least.  However, not the case.  More calories = much more energy.  More protein = bigger muscles/more muscle repair.  Fat = satisfying/more energy as well.  With that being said, I certainly have not lessened the amount of nutrients going into either of these items, in fact I've been adding much more, and I wouldn't change it for the world.  I love it and it makes me look very forward to waking up to have my oats followed by my post-work out recovery shakes.

lkfj;dslkfjsdlkfj okay, should I just get to it?  I think so.  I promise today will not just be a recipe for a fruity protein shake, or a bowl of oats (however I will be posting my latest and greatest favourite) plus a recipe for a recent meal I made, mmmm!

For starters, this mornings breakfast, holy moly.  As I've recently stated I am hooked on anything with peanut butter, in fact if I could take a peanut butter bath I probably would (should I of maybe not admitted that?  Perhaps.  Oh well.)  Seeing as I've finally stocked up on Nutella, and after making Nutella Oats, I decided that I had to make a peanut butter + Nutella bowl of oats since to me this is reminiscent of my childhood/peanut butter cups!  Yup, this bowl definitely sang peanut butter cups all over it.  So, so, so good.

This morning I woke up pretty early, around eight o'clock (this was early in the sense that, I wasn't working out until eleven, so I wouldn't be eating until ten).  As I was tossing around trying to get back to sleep I noticed that my back and legs were in a lot of pain.  This certainly didn't make me want to jump for joy at the fact that I had training in a bit since I was in a lot of pain, which I assume was from the deadlift's I did yesterday.  I sent my trainer a text and asked her if I could reschedule to tomorrow morning.  I hadn't heard from her, and I decided to still go with my plans to eat the breakfast I was planning, after enjoying each and every bite with utmost satisfaction I decided to text my trainer back and tell her that I would come in.  These oats made me forget my pain.  They gave me so much flippin' energy that I actually hopped out of the door when the time was necessary.  I loved this, and when I don't know what I want to make for breakfast/am craving something incredibly sinful/filling I certainly will not be hesitating to make this bowl of awesome.

Peanut Butter Banana Nutella Oats

Ingredients:

• 1/3 cup oats
• 1/3 cup soy milk + more for garnish
• 1/3 cup water
• 1 tsp vanilla
• Dash of salt
• 1 ripe banana + a few slices set aside
• 1 tbsp peanut butter
• 1 tbsp nutella
• 1 tbsp chopped hazelnuts
• 1 tbsp peanut butter chips
• Vanilla 0% fat Greek yoghurt

Directions:

In a small sauce pan, bring your oats, milk, water, cinnamon, salt, and vanilla to a boil.  Once your oats have started to boil, mash in your ripened banana, peanut butter and Nutella.  Keep your oats on the stove until your level of "cooked" oats has been achieved (mine take about 4-5 minutes, I still like them a bit hard).  Top with additional milk, Greek yoghurt, banana slices, chopped halzenuts and peanut butter chips.

Kale and White Bean Soup


Recipe taken from here

I haven't made soup in a long, long time.  Last week as I was perusing the typical foodie blogosphere I stumbled across a kale and white kidney bean soup.  Seeing as I am incredibly in love with kale, and have recently been a convert (and obsessed) with all things beans I figured why not give it a try.  After reading the directions it gave me even more of a reason to because it was basically chop a little veggies, throw everything into a pot, allow to simmer for an hour, indulge.  And indulge I did.  I had just gobbled down a huuuuuge protein shake and didn't think I'd be hungry for an eternity so the hour wait made it even more appetizing.  By the time the thirty minute mark hit, hunger was no longer a physiological thing, it was completely psychological.  The aromas coming from my kitchen oh, there was no denying how wonderful it smelt, and my brain was definitely wanting some of it.  By the time the twenty minute mark came oh I started taking a few spoonfuls from the pot (anyone want to come over for a meal ;)? - my germs!)

... after waiting, I finally made it down to the eight minute mark, and at this point I didn't care any longer, I was spooning the soup into two bowls, one for me, and one for my friend.  After taking a bite, I decided to add quite a bit of salt, this enhanced the simple flavours even more.  This soup was delectable.  It was so simple, easy to clean, super healthy, and the perfect thing to mix with a shake after an intense work out.  After, seriously gulping down a huge bowl, I couldn't help but take another bowl full.  I loved this.  I'm not sure why, but I added "don't you think this is reminiscent of like a war-time soup?"  I'm not sure what it was, perhaps the simplicity, or the fact that there were beans in the soup, who knows, but that's what it made me think of.

I'd never had white kidney beans before, after thoroughly enjoying this soup, I am definitely a convert and cannot wait to try bean spreads with this particular legume, mmm mmm mmm.  This is seriously such an ideally perfect soup if you don't have a lot of time to spend in the kitchen, or it's incredibly cold out and you want to snuggle up on the couch with a warm bowl of soup, or you just want to indulge in something incredibly healthy and have that hearty comfort food feeling!


Ingredients:

• Extra virgin olive oil
• 1 onion - diced
• 2 large garlic cloves - minced
• 2 tsp sea salt
• 1 tsp pepper
• 8 cups of vegetable broth
• 2 cans of white kidney beans or 3 double handed scoops of dried beans you've cooked yourself
• 1 bunch of kale - deribbed and chopped

Directions:

Pour some olive oil into a large pot over medium heat. 

Add the sliced onion and minced up garlic cloves to the olive oil.  Cook until the onion is soft and translucent.  Add the vegetable broth, salt and pepper.  Add the beans and the kale, and simmer over low heat for at least an hour.

Garnish with parmesan cheese before serving (if you eat this). 

Enjoy :)

Bowl of oats x3

Reason #267 why I love oatmeal so much: how quick it is to make.  Whether you make it in the microwave, add boiling hot water and let your oats sit for a few minutes, or make a bowl on your stovetop, no bowl takes more than a few minutes to make - even when you are fancying this bowl.

As mentioned in my last post about oatmeal, I have been eating a lot of oatmeal lately as that has been my pre-work out meal.  I seriously love this, especially because you can also sneak in a lot of protein before your work out as well.  The other day as I was doing my normal blog perusing I came across a post that really jumped out to me.  I have browsed Sonia's blog from The Healthy Foodie many times always marveling at the beautiful photographs that go along with her recipes, however I can't honestly say I've ever tried any.  This weekend however, I decided to give three recipes a try.  All oatmeal recipes of course.  The reason this post stuck out so much to me is because of the Blueberry Cobbler Oatmeal.  Greek yoghurt, protein powder, chia seeds, and almonds, that's a lot of protein in one bowl of oats, that didn't even include my smoothie afterward.

Yes, even the fanciest of oatmeal recipes only take a few minutes to assemble.  This one, I had a few different dishes going because you have to (well don't have to, but I assure you it's better this way) toast the almonds and additional oats to create a crumble.  You need to have a separate bowl for the "custard".  A small saucepan for the blueberry sauce and then a separate one for the oats itself.  Other than the extra dishes that would normally come with my regular bowl of oats that's all that really made time seem a little longer, however, I enjoyed an incredible cup of green tea while doing this, so it was okay.

This oatmeal was amazing.  The different layers of flavours was just impeccable, the presentation was absolutely beautiful, and the aroma, mmmm yum.  This is definitely one of my favourite oatmeal concoctions, I mean hello, it's dessert in a bowl for breakfast, while being very healthy and full of protein, no way your tastebuds (or your personal trainer) could tell you you're doing something wrong with this.  I definitely had a lot of energy for my work out, certainly was not full by the time I came home, however I needed to repair my muscles so I of course made myself a protein packed smoothie and gobbled it down nonetheless.  This is most definitely an oatmeal I will be enjoying over and over again, maybe with a raspberry sauce next time ;).

The tropical twist oatmeal was also very delightful, it had some of my all time favourite fruit, with one of my favourite nuts, and of course Greek yoghurt, how could you go wrong with this, especially during the cool winter months?  Loved, loved, loved.

Lastly the banana bread oatmeal, now hot dang.  It's been a loooonnnggg time since I've made/had any banana bread.  I never think to make banana bread since I throw bananas into everything, and if my bananas get really ripe, they go into my Ziploc bag in the freezer and then they get gobbled up within the same week on my smoothies.  When I saw the recipe on The Healthy Foodie for banana bread oatmeal I figured I would spice it up the way I would enjoy my banana bread.  This was definitely amazing, especially to wake up to and enjoy.  If you were to wake up and not know what was baking on the oven you would definitely pass it off as a joyous banana bread.  This was so insanely delightful, and I can just imagine the various things I can throw in and top off in other versions, yummm!

Blueberry Cobbler Oatmeal

Recipe slightly adapted from here

Ingredients:

Oatmeal

• 1/3 cup oats
• 1/3 cup soy milk (or other non-dairy milk)
• 1/3 cup water
• 1 ripe banana
• Dash of salt
• 1/2 tsp vanilla

Blueberry Sauce

• 1/4 cup blueberries
• 3/4 tsp amaretto agave nectar
• 1/2 tbsp chia seeds
• 1 1/2 tbsp water
• Big squirt of lemon juice

Crumble

• 1 tbsp slivered almonds
• 1/2 tbsp old fashion oats

“Custard”

• 1/2 scoop vanilla protein powder 
• 1 tbsp plain Greek yogurt

Directions:

In a small saucepan add milk, water, salt, vanilla and oatmeal, once it starts to boil stir in your banana until all liquid is absorbed and oatmeal is nice and creamy.

Meanwhile, in a separate saucepan, cook blueberries, water, lemon juice, chia seeds and agave nectar over low heat, stirring occasionally, until blueberries start to “explode” and sauce thickens. You might want to swoosh the blueberries a little bit with your spoon to help break them up. Set aside when ready.

In a small non-stick pan, over medium heat, toast the sliced almonds and old fashion oats until golden and fragrant. Set aside.

In small mixing bowl, mix protein powder with plain yogurt until smooth and creamy. Set aside.

When all your components are ready, transfer to serving bowls, starting with oatmeal, then blueberry sauce, followed by custard and finally the crumble.


Tropical Twist Oatmeal

Ingredients:

• Same oatmeal components as above
• 3-4 strawberries, cut into little cubes
• 1/2 cup fresh mango cubes (you can use frozen if you don't have fresh)
• 1/4 cup pineapple cubes
• 2 tbsp low fat plain Greek yogurt
• 1 tbsp crushed pecans, toasted

Directions:

Add fruits to your cooked oatmeal.  Stir gently until heated through and transfer to a serving bowl.

Garnish with plain yogurt and toasted pecans.

Warm Banana Bread

Ingredients:

• 4 dates, chopped
• 2 tbsp low fat plain Greek yogurt
• 1 tbsp crushed walnuts, toasted
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Maple syrup to drizzle
• 1 tsp hemp hearts

Directions:

Add the chopped dates to your oatmeal while it is cooking.  

Pour in cold milk and garnish with Greek yogurt and toasted walnuts.

Have you tried making any dessert-oatmeal bowls for breakfast?

Mmm mmm good.

Sticky Banana Walnut Oatmeal

Recipe inspired from here

Remember that breakfast I ranted and raved about when I first got home from Korea?  The ever-so-amazziiiinnnngggggg Maple Rosemary Banana Split that I am fully anticipating on making again very, very soon... ahhhh, well, this morning I was craving it again so I decided I would make the base of it, and use it as an oatmeal topper!  Genius or what?  I do believe so. 

Between the two they are both so decadent and grand.  The banana split incorporated rosemary which gave it this fresh-earthy flavour to it, while the one I made this morning incorporated cinnamon so it gave it a fall flavour.  Both fantastic, and definitely my favourite breakfasts' that I've ever made.  I can't wait to try more flavour combinations with this technique. 

If there is one recipe you must try on this blog... okay fine, that was a little severe.  Let's try that again, /clears throat, if there is one recipe I highly suggest you making on this blog, it would be this.  It is so versatile, even just the topping.  How amazing would it be on pancakes, or atop some banana soft serve, oorrr... just in a large bowl eaten with a spoon and sprinkled with more maple syrup?  Oh heavens.

Please, please make this, and tell me just how amazing you think it is!?!?!?

Ingredients:

Oats:

• 1/4 cup oats
• 1/4 cup soy milk
• 1/4 cup water
• 1/2 banana
• Dash of salt

Sticky Topping:

• 1/2 banana
• Handful of walnuts, chopped
  
• 1 heaping tsp of cinnamon
• 3/4 tsp vanilla
• 1 1/2 tbsp pure maple syrup

Directions:

Heat a small non-stick skilled.

Chop half of your banana in slices (keeping the remaining half for your oats), and chop your walnuts,


Add your maple syrup to your hot skillet, turn temperature down to medium-low.  Toss your bananas and walnuts in with your vanilla and cinnamon.  Allow to saute for about five minutes, but make sure to stir a teensy bit so the nuts don't burn.

Set aside.


Add your oats, milk, water, and salt.  Once it starts to boil, add your remaining banana half.  Mash it all in, mix your oats until reached desired consistency.  Add to your bowl.

Top with your sticky topping, and additional spices (I used a teensy amount of cinnamon, dark chocolate, and sugar).

Chickpea Salad with Mexican Mango Dressing

Recipe inspired from here 

Now for lunch.  Lately, I have been craving salads.  Salads like there are no tomorrow.  And not green leafy salads, not that there is anything wrong with them, I just however prefer salads that the base is chickpeas, black beans, broccoli, sweet potato or other vegetables that aren't lettuce or spinach.  Don't get me wrong, I absolutely love them, I just... get sick of all the crunching, well doesn't that just sound a little ridiculous?

This salad was incredibly good.  I love when salads have both fruits and vegetables.  We all know how obsessed I am with fruits, so when I can sneak a bit into a salad it makes my tum very happy.  This was a really quick salad to throw together, and it had an interesting array of flavours.  This salad would have been perfect in the summer, but thankfully we can still get mangoes this time of year so we can try salads that we missed out on making in the summer, am I right?

Ingredients:

• 1 can (19 oz) chickpeas, drained and rinsed
• 1 small apple, cubed
• 1 avocado, diced
• 1/2 cup chopped cilantro
• Handful of toasted pumpkin seeds (optional)

 Dressing:

• 1 ripe mango, peeled and diced
• Juice from 1 lime
• 1/4 tsp sea salt
• 1 tsp smoked chili powder

Directions:

To make the dressing, place all ingredients in a blender and puree until smooth.  Season to taste.

Peel and chop all the vegetables for the salad.

Place the drained chickpeas in a large bowl and pour the dressing over top. Add in the sliced vegetables, avocado and cilantro, and stir until the dressing is completely mixed in.

Keep in refrigerator until you are ready to eat. Garnish each serving with toasted pumpkin seeds if desired.

Now tell me, what would you put that sticky topping on?!

Pumpkin. Peanut Butter. Oh.my.gosh.

Happy Sunday everyone,

Hope you all had a fantastic week!  I sort of did, I am very much missing my boyfriend/Korea to absolute bits.  I've been trying to fight off jet lag, and only yesterday was I able to stay up the whole day until a reasonable bedtime, /cough 9:30 pm, yes I am an adult.  Trying to get back 13 hours behind is very difficult, especially when you don't have a purpose to try and fight it, unfortunately, it's not like I'm working or anything.  I haven't been trying to sleep regular hours, but I know I have to.  Last night I slept from 9:30 pm until about 1:00 am, stayed up for an hour or so talking to Jordan then went back to sleep until about 5:00 am then layed in bed until I was craving breakfast.  This has been happening on and off all week.  This week I shall change that, and I shall have a fun week, woo!

As for recipes, boy do I have some amazing recipes for you.  Let's start off with the recipe that makes the other recipes I'm going to post killer good.  It has been about a good year and a bit since I have purchased peanut butter.  Once I started making it I didn't see a reason to buy peanut butter from the jar, especially when it was loaded with added sugars.  Yes, I know you can buy the all natural peanut butters, but what fun is it when you can't alter it to your own flavours (I'm aware you can take the base, but making the whole thing from scratch is part of the fun!).  Ever since making peanut butter I have never made the same one twice.  Now, peanut butters are not something I usually post the recipe for as 99% of the time I just throw in whatever flavours I'm feeling at the moment, and never take measurements or photographs for that matter.

I found a peanut butter recipe however that is going to blow your socks off.  This may even be a peanut butter recipe that I make over and over and over again, because it is just sinful.  It reminds me of caramel, served on top of an apple you would surely have a healthy "caramel apple" sort of thing going on.  I wish I would of thought of this recipe myself because it is simply a masterpiece, but being able to find it online, hot dang am I ever happy I did.  Now without dragging on for too long about a spread here ya go ;)

/you know when people say that they eat peanut butter with a spoon?  This one is definitely one of those peanut butters that... I don't even know if I'd be able to stop once I got my first spoon in there, eek.

Maple Walnut Peanut Butter


Recipe slightly adapted from here

 Ingredients:

• 1/3 cup homemade peanut butter 
• 1/4 cup real maple syrup
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 1/3 cup walnut halves, toasted, chopped finely

Directions

In the bowl of your food processor mix until everything is incorporated and you have smooth peanut butter (unless you like chunky peanut butter, mix by hand)

Pumpkin Peanut Butter Oatmeal Bars

Recipe adapted from here

 

Now, I have a dessert for ya'll (I had to eventually throw that in at one point in my blogging "career", I mean it flows well... sorta, but it just feels so much faster to type).  This is my first pumpkin dessert recipe of the season, unless of course you count Pumpkin Pretzels as dessert, but who are you kidding, that is just an appetizer to dessert!

Until yesterday's breakfast: Pumpkin Pie Overnight Cereal, I had never thought to mix peanut butter and pumpkin together, I'm not sure why, but when I was topping my breakfast the peanut butter just magically happened to plop on top of my bowl, meuahhahaha.  I realized just how amazing this mix is, and well it seems other's had come across that marvelous knowledge as well.  When I stumbled on a recipe for Pumpkin Peanut Butter Oatmeal Bars I knew I had to make them.  I had enough pumpkin puree in my can for this recipe and well for breakfast this morning (not that I'm not hoarding a ton of cans in my cupboard or anything, doo doo doooo).  But these bars, oh holy moly.

I changed the recipe slightly, by changing the sugars.  Instead of using brown sugar I made a date paste from heated dates/water, and then instead of granulated sugar I used coconut sap, plus the addition of homemade peanut butter, ah brilliant.  I let them sit out for a while before I indulged in one... but I had just done a work out and unfortunately was craving some sweets so I dug in, and well, it was blissful.  These bars are purely  genius, the pumpkin is definitely evident as is the peanut butter, it was like a 50/50 tie, it was a perfect melding of two wonderful flavours in one. 

These are certainly perfect snacks to keep around the house, especially during this beautiful fall season.  It is not too heavy, nor is it too light.  It isn't too sweet, however it also isn't undersweet.  It is moist and cakey, and just mmmm, you need to try this out for yourself!  Also, these are a one bowl recipe which makes it even sweeter!  Do yourself, and those around you a favour and go make these!

Ingredients:

• 1/2 cup homemade peanut butter
• 1 cup pumpkin puree 
• 2 cups oats
• 1 1/4 cup hot water (or 1 cup of brown sugar)
• 8 dates
• 1/4 cup coconut sap (or 1/2 cup granulated sugar)
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tbsp vanilla extract

Directions:

In a measuring cup add your hot water and dates - I just used hot water from the tap no need to get fancy.  Let your mixture stand for 10-15 minutes.

When done, take out 1/4 cup of water, and transfer the remaining water and dates to a food processor.  Process until your mixture becomes a smooth paste.

Preheat your oven to 350 degrees F.

Combine all ingredients into a mixing bowl and stir by hand.  Spread batter (it will be pretty moist) into a lined and spayed 8 x 8 or 9 x 9 pan.

Bake for 22-25 minutes or until toothpick inserted in center comes out clean.  The bars may still look underdone, but that’s okay because they will continue to set up as they cool.

Allow to cool very well before slicing.  Store extras on the countertop, refrigerator, or in the freezer for long term storage.

Pumpkin Spice Oats

Remember yesterday how I said that after enjoying my Pumpkin Pie Overnight Cereal so, so much I was going to have it again the next day only in a hot-oat version?  Well if not, that is what I said and I did of course follow through with it.

After having a large can of pumpkin open all week, I finished it off this morning, went by quickly it seems, but I got many delicious creations from it.  The only thing that was different in this mornings bowl of oats is that of course it was warm, with ooey-gooey banana morsels strung through out, but I added more pumpkin since I wanted to toss the can.  This bowl had 1/2 cup of pumpkin puree rather than a 1/2 cup.

So, which one did I like more?  Honestly, regardless of the fact that they both contained the exact same flavours and basically the same measurements (other than the pumpkin), they were both incredible in their own way.  To choose between the two would be like choosing between peanut butter and jam, or peanut butter and chocolate (only when it comes to Homemade Peanut Butter Cups though), it's not possible and you shouldn't have to make that decision, nuh uh, no way Jose.

What I liked about the Pumpkin Pie Overnight Cereal was that it was smooth with some crunch here and there, that it was almost like a smoothie only thicker.  The one this morning was a whole different dimension because of the cooked bananas versus the blended banana.  Okay, okay, I liked both so so much and you should just try them, do eet, doooo eettttt.

Ingredients:

• 1/3 cup oats
• 1/3 cup soy milk
• Dash of salt
• 1/2 cup pumpkin
• 1/2 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1 banana, ripe and mashed
• 1 tbsp chia seeds + 1/4 tsp chia seeds
• 1 tbsp walnuts - chopped
• 1 tbsp pumpkin seeds
• 1 heaping tbsp peanut butter

Directions:

In a small pot add your oats, soy milk, water, pumpkin, spices, chia seeds, vanilla and salt.  Once it comes to a boil add in your banana, mash it well and incorporate until everything comes together.

Top with additional chia seeds, walnuts, pumpkin seeds and your peanut butter.

Now tell me, peanut butter and pumpkin?

What do you think?

1414

To eat meat or not to eat meat? That is the question.

Note: if there is ever a time I would like you to read my blog post and give me some feed back, it is today. 

Hello,

So before I post the recipe's I intended to show you all I have a question.  This is something that has been on my mind lately, and I know I don't get much feedback from readers (even though I know you are all out there), if there is ever time I want to hear from my readers (okay I always love hearing from readers) but this post I would really love to hear from you all.

Before I left for Korea, I had read Amanda's blog post about contemplating to reintroduce meat back into her diet.  This got me thinking, because myself personally I don't not eat meat because I don't like it.  In fact I really did love meat, well, chicken and fish that is.  Since I stopped eating pork and beef almost nine years ago, I've never looked back, it's just not something that interested me.  When I gave up poultry however, there have been times where I really wish I was eating it, the same with seafood especially while eating sushi.

Now, I know that makes me sound like a hypocrite, to be honest, I don't really care, I hear vegetarians who claim that they don't like meat, I'm sorry but what is there not to like, other than the fact that it was once living.

This is where my question comes in.

Meat is honestly not something I crave.  It's not.  When I look at fellow bloggers posting their recipes with meat, it doesn't pain me to look at it, nor does it instill any sort of salivation processes because it's just not something I crave.  The thing is, and I realized this in Korea, being a vegan is sometimes hard yes, we all know this, but sometimes it's almost close to impossible.  While being there, there were some things I just stayed away from, because instinct told me that there was going to be animal product in it (soup broth's especially), other things were a little harder to know, so I would have to make sure to ask if it was vegetarian or not.  The truth is, sometimes I feel like a complete nuisance.  If I go to someone's house for dinner I have to make sure to bring some sort of dish just so that I know that there is something I can eat for sure.  This gets to be a little ridiculous at times.  I mean I had to prepare some food in order for me to go to Korea just in case.

Sure, I love being in the kitchen.  Making up snacks, meals and desserts are things I will almost never turn down doing, but to have to prepare so far in advance for certain things it's just frustrating at times.  My intent is not to give up on veganism, not at all, because I love the lifestyle, I love the food and the meals we eat, and how veganism in my opinion is the most creative since you have to replicate flavours, and replace foods and know how to do it in a way that still remains flavour-wise, well good.

My thought however is this.  Wouldn't it be nice if I could go to a restaurant and not have to worry so much if perhaps my soup was made with a little fish sauce?  Or perhaps if the salad really sucks; I'm sorry but when the only option on a restaurant menu is a salad with lettuce, tomato and cucumber there isn't any other way of saying it other than this: it sucks.  It sucks so much, especially when you are looking around and seeing other people's meals that look so good.  I mean, eating a piece of fish from time to time hasn't hurt anyone right?  So why shouldn't I be able to as well?  Well here's the thing.  Myself personally, I don't not eat meat because at one point veganism was this thing that allowed my eating disorder to be easier (I'm sorry but that's the truth, and that's what appealed to me so much at the beginning.  Which is why I'm almost positive some people are still vegan because when you look like you weigh 70 pounds and you continually announce how this is fat-free, or how it contains little to no calories you're just not making a case for yourself).  So yes, as I was saying... it's not that I'm worried that eating meat is going to make my waistline a little wider, or that the number on the scale is going to tip up (after my ed I barely ever even weigh myself anymore, maybe one every month/month-and-a-half?), but it's the psychological fear.

I am scared to eat meat again.  When I stop eating meat it's because I no longer distinguish them as food, something that is on a plate.  I see it as something that was living, something that once breathed, something that once fought to stay alive, something that once roamed the planet, and now it's on my plate.  I've been doing a little reading on how to re-introduce meat into a vegetarian/vegan's diet, but I would love to hear from you all, as I know there are ton of people who were once in my position how they started implementing meat back into their diet.

Now before I get any hate mail, as I know there are readers (hopefully not mine) that I've heard like to bash people for their choices when it comes to eating meat.  Just because you are a vegan or vegetarian doesn't mean you have to be one for life.  Let's think of pregnancy, it would almost be crazy to not eat meat while going through pregnancy.  I don't intend on eating meat on a daily basis, or even on a regular basis to be honest.  What I want however is some ease.  I want that if I'm going out to a fancy restaurant (which when my show ended before I left for Korea, we went to this beautiful restaurant... well there wasn't even an option for me because everything had either fish/poultry/beef, so I just sat there.  It's not fun, and it's times like those where you not only look like you're a freak, you look like you have a problem.  I don't have a problem anymore, and I don't want that to show in my diet either).  I would like for when my boyfriend comes back from Korea and which I know for a fact he is going to want to celebrate with sushi, I want to be able to go out, eat and enjoy with him, and not just cucumber, or carrot rolls because let's be honest here they just don't compete with dynamite rolls.

I don't want to feel guilty that I'm doing this either.  I will not feel like a failure because I know I am successful at being vegan (even though I eat Greek yoghurt and ice cream from time to time) but that's life.  Life is not about being absolute, it's not about denying yourself pleasures, especially pleasures as simple as food.  I know it has been years since I've eaten meat, and almost a complete year since I've eaten fish.  I know of the amounts of animal products I have not eaten and have passed up in these past months and years while changing my lifestyle, I know I am capable of doing it.  I just want to make my life a little easier when it just shouldn't be a difficult process (eating out at a restaurant for one, or wanting to go camping and wanting to enjoy a piece of fish with some fries).  I still want to continue my vegan lifestyle because there is nothing wrong with it, but if once in a blue moon I want to eat a piece of fish I feel that it is okay.  I have no intent right now on re-introducing cheese or eggs, but maybe that's how I should start before introducing fish back in?  I'm not sure I really would like some advice, I'm almost begging you all to give me some advice on how I could go about transitioning back into eating fish and getting over my "it was once a living specie", to know that it is okay... does that make sense?

...

Pumpkin Pie Overnight Cereal

 

And just to make it so that this post actually has a recipe on it, this morning's phenomenal breakfast.  Inspired by a medley of different pumpkin combinations I have been stumbling upon I melded different mixtures and came up with something phenomenal.  The smoothie yesterday was delicious yes, but in comparison to today's breakfast... I would not look at yesterday's breakfast again.  This literally tasted one hundred and one percent like pumpkin pie.  The addition of peanut butter was brilliant, and definitely made the pumpkin flavours stand out even more.  I will be making this again tomorrow for breakfast only a hot oat version.  We shall see which version is better!

Ingredients:

• 1/3 cup oats
• 1/3 cup soy milk
• Dash of salt
• 1/4 cup pumpkin
• 1/2 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1 banana, ripe and mashed
• 1 tbsp chia seeds + 1/4 tsp chia seeds
• 1 tbsp walnuts - chopped
• 1 tbsp pumpkin seeds
• 1 heaping tbsp peanut butter

Directions:

Throw all of the ingredients in a bowl (except the extra 1/4 tsp chia seeds, walnuts and pumpkin seeds).  Mix thoroughly.  Let sit in the fridge overnight.  In the morning add a little bit of water or extra milk to loosen up the concoction a bit.

Top with additional chia seeds, walnuts, pumpkin seeds and dollop of peanut butter.

What are your thoughts/opinions?

Tropical Carrot Cake Oatmeal

Eeeeh, I'm so excited to post this recipe for you guys.  Yes, of course it's another quinoa oat breakfast.  I'm actually hooked on this flaked oat now.  When I first started eating this breakfast I told you guys I wasn't too sure on the texture.  However the more I make it, and in turn the more I consume it, the more I'm beginning to really, really enjoy it.  Unfortunately I only have about two days left worth of quinoa flakes left so I'm going to have to think of some good ways to combine them so that they don't get used up in a boring way ;).

The recipe I'm posting you today is certainly not boring.  Can we go back in time to Easter of this year?  Do you remember when I posted two different Tropical Carrot Cake Muffin/Carrot Cake Muffin recipes?  No?  How about one of the most memorable and delicious smoothie I've ever posted on this blog; Tropical Carrot Cake Smoothie.  Or the ever so delicious Tropical Carrot Cake with "Cheesecake" Frosting?  Well... the other morning when I woke up I was craving these flavours.  I knew it would be a little "trickier" since I didn't have my blender or food processor, but I did have a pot so I could steam the carrot (as such in the smoothie recipe).

When I woke up to make this oatmeal recipe, I was incredibly excited.  I'd written on a piece of paper the night before the ingredients I wanted to go into this bowl... when it comes to carrot cake I'm a little picky.  Over time (especially when it's me baking) I will play with more ingredients, but if ever I was to eat carrot cake at a restaurant/store, I tend to only like the basic carrot cake versions sans nuts and raisins.  This version has nuts, and unfortunately I had used up all my raisins when I made the Broccoli and Trail Mix Salad.  That was okay though, because I still had walnuts, pineapple, coconut, and of course carrots so I knew it would still taste delicious, and it was.

This reminded me of fall flavours with a tropical summer twist to it.  I really enjoyed it, and certainly savoured each and every bite.

Tropical Carrot Cake Oatmeal

Recipe inspired by all of the above links.

Ingredients:

• 1/4 cup quinoa flakes
• 1/4 cup soy milk
• 1/4 cup water
• 1 banana, ripened 
• 1/4 large carrot (or 4 baby carrots)
• Handful of coconut
• 2-3 chunks of pineapple, cut into tiny pieces
• 1 heaping tsp of cinnamon 
• Handful of walnuts
• Dash of salt

Directions:

Steam your carrot until nice and soft.  Once you have a nice soft carrot mash or cut into little chunks.  Set aside.

In a medium pot add your quinoa flakes, water, soy milk, dash of salt and cinnamon.  Once it’s come to a boil throw in your banana (chunks), carrot, pineapple chunks (leaving some aside to garnish), and some coconut. Mix until you have a nice thick consistency or until you reach your desired consistency.  Add to your bowl, top with walnuts, coconut, pineapple and additional cinnamon.

How do you enjoy your carrot cake?

Oats, oats, oats!

*Note: I have edited and edited this post, I'm not sure why the formatting is wrong, sorry :(

Quinoa has been a "grain" that I have been using for a couple of years now.  I have used it in cookies, scones, breakfasts’, dinners, and I’ve used them ground as a flour.  Up until this summer I had only heard of/seen quinoa used as it’s circular-self or ground up as a flour.  However, as I was perusing blogs this summer, I came across a truffle recipe that instead of using instant oats used quinoa flakes.  This left me intrigued as I’d never seen this being used before.

I’d looked in my local grocer’s store a couple times when I went, not surprised that I didn’t find it.  However as my mom and I were at our local farmer’s market this summer, I used to always go to this one vendor because they sold organic items, these items didn’t only include fruits and vegetables, there were wide varieties of spices, dried fruits, nuts, varieties of oats and flours.  As I was perusing I came across bags of quinoa flakes, to my delight I quickly grabbed a bag.

All summer those flakes sat in my cupboard.  Every time I made oats I vowed to myself that I would make them with quinoa next time, however, I love oats, and I had the thought of, “if it ain’t broke, don’t fix it” in my head.  It wasn't until I was packing away my supplies from Montreal to head to Korea that I figured I would bring the quinoa flakes with me so that I would have some easy food to eat in case I was having trouble finding veg food in Korea.  Little did I know that Jordan was an oat hoarder /cough.

The first few weeks I was here, I was keeping breakfast simple with a quick peanut butter protein shake with a banana on the side (no blender here, makes for very boring “smoothies”).  Seeing as I wasn’t making my meals at first, and eating far too much rice, I didn’t want my breakfasts’ to be heavy either with oats, so I kept them to simple protein drinks.  However, I’ve been making my meals lately, and a lot more delicious salads, since it’s actually rather difficult to find salads in Korea, I’ve been making those quite often.

For breakfasts’ I’ve been making varied types of oats.  When I first started using the quinoa flakes as oats I was well… confused.  To be honest, I made Jordan a bowl of quinoa flakes first before I made one for myself.  When he ate them his response was, “Sam, you make your oats different than me”.  I was really confused by that statement to be honest, because I’ve made him oats numerous times before, and had made him quite a few bowls since being in Korea. “Your oats have like… melted together”.  It wasn’t until the next morning when I made a bowl for myself that I understood what he meant.

The first bite I took, I almost thought I was eating this grainy who-knows-what.  I mean, the bowl was still delicious because it had flavours that I absolutely adore but the texture was just strange.  However, the more and more I’ve been eating it, I actually really like it.  I’ve been eating it with simply just quinoa flakes, but mixed with half quick oats is super delicious as well.  When this bag of flakes is not, I’m not sure if I would be so quick to jump and buy some more of these flakes, but as an oat substitute for a while they certainly are delicious.

Seeing as I’ve been making these quinoa bowls for breakfast the past week and a bit I have made many varieties, today however, I am going to be showing you two that I really enjoyed.

Fall Inspired Apple Cinnamon Raisin Quinoa Bowl

Ingredients:

• 1 large apple, cubed, skin on
• 1/4 cup quinoa flakes
• 1/4 cup soy milk
• 1/4 cup water
• 1 1/2 heaping tsps cinnamon
• Handful of raisins

Directions:

In a medium pot over medium heat add your quinoa flakes, apple (leave a bit to top your oats with), soy milk, water, salt and cinnamon.  Once it’s come to a boil mix and cook to desired consistency.  Top with remaining apple pieces, raisins and additional cinnamon, yum!

Bowl of Monkey Oats

 

Ingredients:

• 1 banana
• 1/3 cup quinoa flakes
• 1/3 cup soy milk
• 1/3 cup water
• 1 1/2 tsp cinnamon
• Handful of chopped walnuts
• 1 heaping tbsp peanut butter
• Dash of salt

Directions:

In a medium pot over medium heat add your quinoa flakes, soy milk, water, cinnamon and salt.  .  Once it’s come to a boil throw in your banana (chunks) and mix until you have a nice thick consistency or until you reach your desired consistency.  Top with walnuts, few slices of banana, peanut butter and additional cinnamon.

...

Here is the same version, however, sans peanut butter with maple syrup instead!

Banana Cinnamon Walnut Oats

These may not be your typical oat bowls, I mean everything is the same as I’d normally make my oats other than the actual type of oat itself, but I know that if I was stranded in a remote island with my fixings and quinoa flakes I know I would be okay.

I mean sure, they may not be your regular bowl of oats...

Chocolate Amaretto Cherry Overnight Oats

Recipe slightly adapted from here

Ingredients:

• 1/3 cup oats
• 1/3 cup vanilla fortified soy milk
• 1/4 cup water
• 1 tbsp chia seeds
• 1 tsp cocoa nibs
• 14 cherries, frozen
• 1 banana, mashed
• Amaretto agave nectar, to taste

Directions:

Mix all ingredients in a bowl.  Allow to sit in refrigerator for at least 2 hours or overnight.

heck you might not even get the same consistency in a smoothie...

Basil Lime Mango Smoothie

Recipe slightly adapted from here

Ingredients:

• 3/4 cup soy milk
• 1/2 cup mango + more for garnish
• 1 banana
• 1/2 lime freshly squeezed
• 3 tbsp oats
• Handful fresh basil leaves
• 1 tbsp chia seed

Directions:

To be made the night before you plan on eating it, or at least 4 hours in advance.

Combine all ingredients in a bowl, mix thoroughly and place in the fridge overnight.

In the morning, pour ingredients into blender and process until smooth.

if you were using quinoa flakes instead of quick oats, however, in time, I’m sure I could learn to love everything about them just as much as I love quick oats.

... can you tell I still had some left-over summer recipes to share with you all? ;)

Have you tried quinoa flakes before?  

 If so what did you use them in/what did you think of them?