Maple-Cinnamon Oatmeal with Blueberries

Maple-Cinnamon Steel Cut Oatmeal

Maple-Cinnamon Steel Cut Oatmeal with Blueberries

I’m not much of a breakfast person, probably because I’m not a morning person. I never have time to make myself pancakes, French toast or even simple scrambled eggs as I scurry out the door. In the summer I often grab a yogurt or granola bar to eat on-the-go, but in the winter I prefer a heartier breakfast, like this maple-cinnamon oatmeal made from steel cut oats, also known as Irish oats.

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You must be thinking: steel cut oats, has she lost her mind? In case you’re not familiar with steel cut oats, they’re whole oat kernels that have been cut into small pieces by a “steel.” These oats are a great source of protein and fiber, and are known for helping improve cholesterol. However, they also take a relatively long time to cook (about a half hour), but I find the slightly nutty flavor and chewy texture worth the extra effort once or twice a week.

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The trick is to make this oatmeal recipe in a big batch on the weekend or at night and it will last for four days. All you have to do is mix a cup of the cooked oats with a smidge of water and a half cup of frozen blueberries and microwave for 2 minutes, stirring once or twice. Quick and easy for a busy morning with very little cleanup.

Maple-Cinnamon Oatmeal with Blueberries

Maple-Cinnamon Oatmeal with Blueberries

Here’s the recipe:

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Almost-Cream Sauce Spaghetti with Ground Turkey, Mushrooms & Spinach

Almost Cream Sauce Spaghetti with Ground Turkey, Mushrooms & Spinach

Almost-Cream Sauce Spaghetti with Ground Turkey, Mushrooms & Spinach

It’s a very strange day when I crave something creamy. Maybe it’s because I can feel winter barreling at me like a runaway train, or maybe it’s because of all those delicious looking cream-based soups in the sandwich shop I always walk past but can’t eat because, well, because they’re cream. Either way, tonight I wanted to be a part of the lucky dairy-eating-and-don’t-have-to-think-twice-about-it club.

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So, as sort of a compromise between my drooling tastebuds and sense of self-preservation I made a lightened cream-like pasta sauce in which I mixed a slew of other healthy ingredients, making for an extremely well-balanced meal: extra-lean ground turkey, mushrooms, spinach, leeks, garlic and whole wheat spaghetti.

This isn’t an thick and oozy cream sauce, but rather one that just coats the noodles and ground turkey, creating delicious savory flavors and a clean mouthfeel.

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And for the heck of it, I took out some of the filling just before adding the soy creamer which I used to stuff a buttercup squash and bake. That experiment is dinner tomorrow… I’ll let you know how it is.

Here’s the recipe:

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