Savory Breakfast Oats

Before we left on our Jtree trip, I made a menu that tried to roll over ingredients from dinner to breakfast to condense our load and pantry.  No room for excess/full bottles of condiments and booze!

We made this for the ULTIMATE pre-hike, hearty, loungy Sunday camping brunch.  Basically…we killed the camp food game!  Honestly, if I had a restaurant I would serve this to you.  So give it a shot, camping or at home, and let me know what you think!

 

Savory Breakfast Oats
Serves 2
INGREDIENTS:
1/2 cup rolled oats
1 1/2 cup water
2 Italian sausages (pre-cooked)
1 container sliced baby bella mushrooms
1 avocado
1/4 cup feta cheese
2 eggs

DIRECTIONS:

  1. Boil water and add oats.  Cook until water is absorbed.
  2. Separately, simmer the mushrooms until cooked.
  3. Heat the sausages until internally warm.  Cut into slices.
  4. Cube avocado and crumble feta.
  5. When you’re almost ready to serve, cook eggs.  We tried to make these a little runny, but they kind of steamed all the way through.
  6. Evenly divide between two plates and layer oatmeal, mushrooms, sausages, avocado, cheese and egg.

Eating for the Season: Tropi-Kale Smoothie

It’s time to get back on track and eating right.  Yesterday I went for a run after traveling 6+ hours.  I was worried I was going to be sluggish and that my running was going to be affected by my change of (poor) eating habits for the past few days.  However, I felt really good, and my legs just wanted to keep moving.  It was so refreshing to be back by the big blue ocean.  I did a 4 mile run, that included my first sub-7 minute mile at 6:44!

Ok, so now back to this week’s edition of eating for the season: another kale recipe.  This is the perfect drink to help detox your system and make you start feeling right again. I’ve gone through phases of making and liking green smoothies, and then not.  They usually start out nice and mild, but then I become a mad scientist in the kitchen.  They become increasingly more brown than green, and the flavor becomes less than appealing.  However, the other day I got a great green smoothie from the Whole Foods juice bar which jotted my memory.  “Hey, I can do this!”

Tropi-Kale Smoothie
This recipe is Whole30 and Paleo-approved
INGREDIENTS:
1 cup kale
½ frozen banana
9 frozen mango chunks
¼ cup frozen pineapple bits
12 oz. coconut water

DIRECTIONS:

  1. Place all ingredients in the blender.
  2. If you don’t have a Vitamix (like I don’t), I usually set the blender to “chop ice.”
  3. Once everything has been broken down a little bit, I alternate between the “puree” and “liquefy” speeds.  Tip: If it’s hard to get moving, just add a little bit more coconut water.
  4. When it’s all blended, you should have a nice and thick, tropical tasting, green smoothie.

Fall in Food

Happy Friday!  What says Fall more than pumpkin and squash? NOTHING.  Maybe vibrant, colorful leaves, but you’re not going to eat those unless you’re Piper…are you?

Here are a couple of recipes I would love to make.  And probably will make in the near future.  But as of now I’m in the same position as you, cleaning up some keyboard drool.

    1. For my running group we sometimes have to play name games.  The last one was your name and your favorite food. Answer: Kabocha Squash. I finally had a brainchild and decided  to look up some recipes other than just roasting it!  Sake-Steamed Kabocha Squash with Miso – The Year in Food
    2. Donuts. And Pumpkin.  That is all. Pumpkin Spice Donuts with Maple Almond Butter Glaze – Taylor Made It Paleo

  1. There’s nothing I love more than cornbread.  Seriously, I ate it so much last year, eventually I had to stop because I started to gain weight.  This looks like a pretty good option; flavorful and still healthy.  Put anything like honey and sage in my butter and I’ll eat it.  Pumpkin Corn Muffins With Honey Sage Butter – Running to the Kitchen 
  2. This needs to be a on a restaurant menu somewhere so I can go out and get it NOW.  Paleo Butternut Squash, Kale & Ground Beef Breakfast Bowl – The Healthy Foodie

Apple Cinnamon Baked Oatmeal

Originally, I made this for our running club potluck last Saturday.  Amidst the other amazing brunch dishes, I didn’t really know how I felt about it.  But it was super easy to throw together (a lot easier than I thought because I was kinda dreading baking), so I decided to add it to my weekly meal prep for breakfast/a morning snack.

Now that I’ve had it as a stand-alone dish, it’s a lot better than I thought!  Even when I omitted the sugar this time.  And while I’ve only had it cold, I can only imagine how much better it is when it’s hot.

Apple Cinnamon Baked Oatmeal
Adapted from Family Fresh Cooking
INGREDIENTS:
2 cups Coach’s Oats (or regular rolled oats)
1/2 teaspoon salt
1 teaspoon baking powder
2 tsp. ground cinnamon
1 cup unsweetened Applesauce
3 cups almond milk
13.5 oz can of unsweetened Light Coconut Milk
1 large fuji apple, diced
2 Tbsp. brown sugar (optional)
Toppings: 1 fuji apple (thinly sliced), pomegranate flavored craisins and chopped pecans

DIRECTIONS:

  1. Pre heat oven to 350 degrees F.
  2. Whisk together dry ingredients (oats, salt, baking powder and cinnamon) in a large bowl.
  3. Pour in applesauce and all milks. Add apples and sugar (if using).
  4. Let the mixture sit to absorb some liquid for 10-15 minutes. Set the toppings aside.
  5. Put the oatmeal mixture in the baking dish (I divided the mixture into two round casserole dishes).
  6. Bake for about 45 minutes. The oatmeal might appear not done when you take it out of the oven. Remove from the oven and let it cool to room temperature.
  7. Top with toppings of your choice.
  8. Put it in the refrigerator overnight for best results. It will thicken nicely in there.
  9. To serve, cut and re-heat as needed.