Oatmeal with Crispy Apples & Toasted Nuts

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Last week, my husband read an article about “porridge” on NPR’s site, sent it to me with a note that asked that I make him some. I told him I would make oatmeal. So, here is his special oatmeal breakfast, which he said is the best oatmeal he has ever had!

makes 2 big bowls

1 cup rolled oats
1 cup water
1 cup oat milk
2 tablespoons Earth Balance
1/2 teaspoon vanilla powder
Apple (I used a Gala apple)
Nut mixture (I used cashews, almonds, pecans, and walnuts)
Cinnamon, to taste
Maple syrup, to taste

In a 350 oven, toast the nuts for 7 to 10 minutes. Check them so they don’t burn! Chop up the apple.

In a small pot, combine the oats, water and oat milk. Bring to a boil and simmer until thick. Add the Earth Balance and vanilla powder and mix well. It is done with the oatmeal is thick and creamy.

Serve the oatmeal topped with apples, nuts, cinnamon (or not), and maple syrup. Enjoy!

Bella’s Breakfast Yuca (for Lunch)

When I posted my yuca con mojo recipe, my very dear friend Bella Moon sent me her recipe for a Dominican breakfast. When I spied a yuca at the local Stop and Shop, I was psyched to try it. The onions and the avocados compliment the yuca perfectly. Now you have to try it too.

serves 2

1 small yuca
1/2 red onion, sliced
3 tablespoons olive oil
1 tablespoon red wine vinegar
S and P
1 avocado

Peel and dice the yuca. Boil until tender soft.

Slice the red onions. Whisk together the olive oil, vinegar, salt and pepper. and toss with red onions. Set aside.

Slice the avocado.

Drain the yuca and toss with marinated onions. Serve with avocado on the side. Enjoy!

The Caramel Shake-y Shake

I am loving lucuma powder and it found its way into my morning smoothie today.

1 cup oat or almond milk
1 tablespoon cashew butter
1 teaspoon maca powder
1 teaspoon lucuma powder
1/4 teaspoon vanilla powder
2 frozen bananas *

Pour milk into blender. Add the rest of the ingredients and process until smooth. Enjoy!

* The key to the shake is the frozen banana. When you have a bunch of ripe bananas, slice them up and place them in a freezer bag/container. This way you have them on hand every day.

Mexican Tofu Scramble

In honor of Cinco de Mayo!

1 package firm tofu
1 onion
1 small zucchini
1 carrot
1/4 tsp chili powder
1/4 tsp cumin
1/8 tsp turmeric
1/4 cup tomato sauce
1 tbsp freshly squeeze lime juice (about 1 lime)
1 tablespoon chopped fresh cilantro
S and P
3 corn tortillas
1 avocado
Avocado oil

Preheat the oven to 400. Press the tofu.

Slice tortillas into strips and bake for 15 to 20 minutes until crispy.  Chop the cilantro and set aside.

Dice the onion and saute in oil with salt and pepper.  Dice the zucchini and carrots and add into onions.  Add chili powder, cumin and turmeric. Stir.  Add tomato sauce and cook together.

Crumble the tofu and add into the mixture.  Bring up to temperature.  Add the lime and cilantro and cook for another minute or two.

Dice up the avocado.  Top a heaping plate full of tofu scramble with avocado, tortillas, and a touch of cilantro.  Enjoy!

The Green Shake-y Shake

Luke would rather drink his food than eat it so I have been making this for him in the afternoon.  He calls it the green shake-y shake!

1 cup coconut water
1 large frozen banana *
2 frozen lacinato kale leaves
1 teaspoon maca powder

Pour coconut water into blender. Add frozen bananas, kale and maca powder and blend. Enjoy!

* The key to the shake is the frozen banana. When you have a bunch of ripe bananas, slice them up and place them in a freezer bag/container. This way you have them on hand every day.