The Endless Possibility of Oatmeal

So this morning, it just dawned on me that it's been awhile since my kids and I had oatmeal for breakfast. I had to ask, "How about oatmeal for breakfast?" YES... with raisins!!!

I've made oatmeal many times with just rice milk and rolled oats. This morning, I realized that oatmeal is like a blank canvas. I can pretty much add what I am craving for and voila... breakfast!!!

So ask yourself this, what are you craving for? For a caffeine fixed, add chocolate chips to the oatmeal. For tropical flavor, add toasted coconut flakes, dried mango, and dried pineapple. For a healthier version, sprinkle chia seeds and ground flax seeds. Camden prefers his oatmeal naked... yup, just plain oatmeal with no sweetener. Brek prefers his with raisins. Me? I don't have any favorite add-in, but I do love anything with chocolate.

Keep in mind that oatmeal is also great for a healthy snack. For today, I made maple raisin oatmeal. Change it up by substitute raisins with your favorite toppings. I don't usually add maple syrup or sugar in the oatmeal because I find oatmeal taste better without any sweetener. I added just enough maple syrup to test out this recipe. Feel free to double or triple my maple raisin recipe. I only made enough for my kids and me.

Maple Raisin Oatmeal
serve 2

3/4 cup (6 oz) preferred milk
1/2 cup (2 oz) rolled oats
1 Tablespoon raisins
dash of ground cinnamon
pinch of ground nutmeg
Maple syrup to taste

1. Pour the milk into a small sauce pan.
2. Add the rolled oats and raisins.
3. Whisk to combine and heat the oatmeal until the mixture is bubbling.
4. Turn off the stove and add the spices and maple syrup.
5. Whisk until combine and spoon into the serving bowls.

Allergy Info: This maple raisin oatmeal is free from or can be made without dairy, eggs, corn, legumes (soy), wheat (if using gluten free rolled oats), nuts and fish.

Baked Sweet Plantains

Last year, I noticed that my legs were really sored. The muscles just felt tight that I felt like a good message would help. But it didn't.

One night, I was clicking through Netflix instant played movies and came across a documentary called Forks Over Knives. While I was watching it, I noticed many peopled in the movie who changed their diet to plant based were saying how their arthritis just disappeared.

When I grocery shopped after watching that movie, I decided to start buying more vegetables and more fruits, including bananas. I stated to eat a banana at least one per day. Well, my legs felt better... felt normal. I realized that I was lacking potassium.

Honestly, I just don't like bananas, unless they are in a cake or a muffin. I started to look for other alternatives for potassium. I spotted some banana chips and ripped plantains. I hadn't baked plantains in ages, so I decided to buy a few to bake them for a side dish. While I was slicing them, I thought "wonder what they will taste like if they are coated with sugar." Gave that a test drive. Wow!!! Super addictive!!! My kids loved them too.

Once in a while, I'd bake the plantains as an afternoon snack but usually as a side dish. Make sure the plantains are really ripen. They keep well in the closed container in the refrigerator for up to five days. Warm them up in a microwave for 30 seconds. They are tas-tee!!!

Baked Sweet Plantains
serve 4-6 people

3-4 ripped large plantains
1/2 Tablespoon vegetable oil
1-2 Tablespoons light brown sugar

1. Preheat the oven to 375°F degrees. Line the (17 inch) baking sheet with nonstick mat or parchment paper.
2. Peel and slice the plantains, making sure they are the same size. So they will bake at the same time.
3. Place the sliced plantains in a large bowl.
4. Add the vegetable oil.
5. Using your hand, coat the sliced plantains in oil.
6. Sprinkle the sugar over the sliced plantains.
7. Using your hand, coat the sliced plantains in sugar.
8. Place the sliced plantains on to the prepared baking sheet.
9. Bake the plantains for 15 minutes.
10. Turn each slice over and bake another 15 minutes more.
11. Take out the tray and place it on top of the wire rack to cool. As the plantains cool down, the sugar should caramelize them. Enjoy them as snack or as a side dish.

Allergy Info: These baked sweet plantains are free from or can be made without dairy, eggs, corn, legumes (soy), wheat, nuts and fish.

Brek's Better Brownies (2014 New Year's Resolution)

I never liked New Year's resolutions. It was like setting up for a failure for me. Then I realized that if I really wanted to accomplish something and took a whole year to do... then why not.

For this year, I decided to focus on eating healthier. I need to eat more veggies and fruits. Last year, I was always achy, and it had nothing to do with old age. Well, maybe just a little bit. My mom and my husband kept telling me that I needed to exercise. Seriously, my workout is still doing chores and walking up and down stairs.

Anyway, this year, my blog will be full of recipes that include veggies and fruits. I want to go vegan but that would set me up as a failure. I will stick with a (semi) vegetarian diet. Veggies will be my main dish and some sort of meat on the side. I hope for great success and lose a few pounds too.

While I searched and played with the healthier version of something sweeter recipes, I gave Brek's Better Brownies a try. I helped Brek with making a healthier version of a regular brownies for his school project. He told me that his friends loved them and couldn't understand why it was called Better Brownies. They were surprised when Brek told them the secret ingredients were banana and spinach.

Take it the next level and make Mississippi mud brownies by topping the brownies with my homemade marshmallow fluff and melted chocolate. Now ask yourself this, does anybody care that there is banana, spinach, flax seeds, or cranberries in the brownies? Nah!!!

Brek's Better Brownies
modified from William Sonoma's Brownies
make 8 inch square pan

3 oz. (1/2 cup) non-dairy chocolate chips

3 Tablespoons (1.5 oz) coconut oil, divided

1/3 cup (3 oz.) granulated sugar

2 large eggs

half of 1 large banana (1.5 - 2 oz), mashed

3 - 4 Tablespoons (0.6 oz) raw baby spinach leaves, minced

3/4 cup (3 oz) all-purpose flour

1 Tablespoon (0.3 oz) grounded flax seeds

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup (1.5 oz) non-dairy chocolate chunks

1/8 cup (1 oz) dried cranberries, finely chopped

1. Preheat the oven to 350°F degrees.
2. Spray the 8-inch square pan and line the bottom of the pan with parchment paper.
3. Place chocolate chips in a large microwavable bowl with 1 tablespoon of coconut oil. 
4. Microwave for 30 seconds.
5. Stir and microwave in 9 seconds interval until chocolate chips are melted.
6. Add the rest of coconut oil, sugar and eggs.
7. Whisk until the batter is fluffy, about 30 seconds.
8. Add the mashed banana and minced spinach into the batter.
9. Whisk until just combine.
10. In a small bowl, whisk together the flour, flax seeds, baking powder, and baking soda.
11. Add the flour mixture into the batter.
12. Whisk until just combine. Do not over mix.
13. Fold in chocolate chips and cranberries.
14. Bake in the preheated oven until the toothpick inserted comes out clean, about 15-20 minutes.
15. Cool the brownies in the pan. Then cut into desired slices. Enjoy! 

Allergy Info: Brek's Better Brownies are free from or can be made without dairy, corn, legumes (soy), nuts (not coconut), and fish. To make the brownies gluten free, substitute all-purpose flour with gluten free flour.