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Posts Tagged ‘Oats’

Happy June, summer belles and beaus! After a week without peanut butter, I remedied what was missing in my life with cookie dough baked oatmeal with chia seeds. This oatmeal bake tasted like a warm oatmeal chocolate chip cookie . . . only healthier!

Mmmm, delicious, too! Velvet Husband isn’t a chocolate fan (unfathomable to me, but I still love him!), so I whipped up an oatmeal mix more up his alley with raspberries, banana, walnuts, and a little sugar.

Clearly, he was not a fan. 😉

Whipped Banana Raspberry Walnut Oats

Ingredients

  • 1/2 cup Old-Fashioned Oats (I prefer Gluten Free oats for the consistency)
  • 1 1/2 cups water
  • 1/2 banana, sliced into chunks
  • 1/2 cup frozen raspberries
  • tbsp chopped walnuts
  • 1/2 tsp pure vanilla extract
  • 1 tsp turbinado sugar (optional! I normally don’t sugar up my oats, but this was for a sugar-loving husband)

Toppings

  • chopped walnuts
  • 1 tsp coconut flakes (oops, forgot those!)
  • Blueberries and banana slices to make it a patriotic brekkie!

Directions

Bring water to boil in a deep saucepan. When water reaches a rolling boil, add oats and stir, gradually lowering heat while oats cook. Add banana slices and frozen  raspberries and stir in with oats. Continue whipping bananas and raspberries as oats cook at a low setting. Several minutes later, add turbinado sugar and walnuts. When oats are nearly cooked, add pure vanilla extract and stir until well-incorporated. Serve in bowl and add toppings of your choice. (I wish I had blueberries on hand for a red, white, and blue breakfast of patriots!) Note to milk-lovers: I prefer my oats sans milk, but feel free to add milk of your choice to your oats when they are nearly cooked, a la KERF whipped banana oats.

Velvet Husband was craving P.F. Chang’s for dinner, so to P.F. Chang’s we went! I don’t like fortune cookies and rarely eat them, but I always enjoy the fortune. Even though my career trajectory doesn’t involve real estate, this fortune was rather salient given recent events . . .

Because a few hours later, our applications were accepted for the townhouse! {Insert excitement spasms here!} We still have to sign the lease, but the process is moving along. I feel the need to be cautious about safety over the interwebs, so I’m refraining from posting pictures for now. Just take it from me, it’s adorablecutewonderulawesomeiloveit! Yeah, like that.

What foods do you love that your spouse/significant other/BFF doesn’t like? 

For me, it’s chocolate. Velvet Hubby will sometimes eat chocolate if its mixed into a dish just so, but more often than not, he’s a pie and cobbler kind of guy. As you all know, I can’t imagine a world without cacao powder. 😉

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In search of a new way to prepare my morning oats, I settled on Chocolate-Covered Katie’s recipe for Cookie Dough Baked Oatmeal (Boatmeal). After leaving the broiler on too long, however, the first attempt came out a tad charred. Oops.

But the second boatmeal turned out swimmingly! Did someone say perfectionist? I like to call myself a recovering perfectionista, but that’s a story for another day. 😉 Regardless, my taste buds were happy beneficiaries this morning. I mean, do you see anything wrong with this? 

Because I don’t. And Velvet Husband, who is more laid back than I and unaffected by slight charring, enjoyed boatmeal number one in addition to his oversugared coffee shop bear claw unspecified baked good. By the by, if you’re vegan or otherwise craving chocolate-covered and exceptional breakfasts and desserts, what are you still doing hangin’ around here? Check out Chocolate-Covered Katie, stat!

There are so many possible variations of this recipe (e.g. almond, rice, soy, or dairy milk in place of water, no cinnamon, syrup or sweetener, apple sauce instead of banana, almond butter instead of peanut butter, raisins instead of chocolate chips, craisins instead of raisins, butterscotch chips, coconut flakes, white chocolate chips, protein powder, chia seeds…), that you can expect to see many more boatmeal appearances in the future. And if you’d like to eat what I’m eating (I’ll have what she’s having!), here was this morning’s first take on Katie’s delicious baked oatmeal. I added an extra dollop of peanut butter for a decadent and healthy breakfast treat.

Chocolate-Covered Katie Cookie Dough Baked Oatmeal (Boatmeal)

Spray a small ramekin with cooking spray of your choice so the cake pops out after baking. (I used olive oil spray but ended up eating mine out of the ramekin anyways.) In a small bowl, mix together the following ingredients:

  • 1/2 cup gluten free oats
  • 1/4 cup water
  • pinch salt
  • dash cinnamon
  • pure vanilla extract to taste
  • 1/2 banana, mashed
  • spoonful organic crunchy peanut butter
  • handful semi-sweet dark chocolate chips
Pour oatmeal mix in a small 1 cup ramekin. My 7 oz ramekin worked great. Bake for 20 minutes at 380 degrees then broil for about 3 minutes on high, careful not to overcook. Done! Also, be very careful while handling the hot ramekin. I topped mine with extra peanut butter. As always, thank you for the great recipe, Katie! I was full from breakfast all morning and into the afternoon. Breakfast success.

Any more guesses as for where we’re moving? No guessing if I’ve already told you! Ahem…Heather, Rose, Cristina, Mary Anne, Ashley, Mommy, Julia, Liz, Hayley, and others! No guessing from y’all, but you can still comment! — I LOVE to hear from all of you because it lets me know you’re reading! Speaking of which, thank you all SO much for your sweet words by comment, text, email, and phone wishing me a quick recovery. I’m still not feeling 100%, and I can’t wait to feel better so I can get active again. But clearly I can’t be too sick if I’m eating chocolate, right? 😉

If you had to eat one breakfast everyday for the next month, what would it be? 
When you’re sick with a cold and sore throat, do you workout or completely rest?

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The only good part about coming down with a sore throat is that at least you know why you’ve been wading through pools of lethargy and malaise. Ohhhhh, I’m getting sick! Seriously, it’s comforting because I was beginning to wonder if dark chocolate was giving me headaches. Or peanut butter. The horror! No, the more logical explanation would be the coughing cabbie I had the other day. Please tell me he’s the culprit and not dark chocolate. Validation welcome. 

Speaking of chocolate, I didn’t want it for breakfast yesterday — no, no — the only thing that sounded decent was a bowl of whipped banana apple cinnamon oats. I’ve made this variation many times, but I thought I’d post the recipe in case you’re feeling under the weather or are otherwise craving an apple pie. For your sake, I hope it’s the latter! I like to think of this as my all-American “Get Well Soon” breakfast, if you will. I’ve been drinking hot tea and water, so let’s hope I can fend this off before it turns into something worse. Bring on the spinach smoothies! 

Speaking of sore throats, I had a nasty cold/sore throat combo when Velvet Husband proposed back in February 2008. But you know what? I wasn’t taken up with anything but how happy we were to be engaged! In the following pictures, I have literally no voice, but I have only the BEST memories from our weekend in the snow. LOVE.

 Even so, no one likes to be sick. Let’s hope this bowl of Americana does the trick. Heal me, oats! 

Whipped Banana Apple Cinnamon Oats

Ingredients

  • 1/2 cup Old Fashioned Oats (I prefer the texture of Gluten Free oats)
  • 1 1/2 cups water
  • 4 oz pure unsweetened applesauce
  • 1 tsp chia seeds
  • 1/2 banana, sliced in chunks
  • cinnamon to taste
  • pure vanilla extract to taste

Toppings

  • Blueberries
  • 1 Tbsp peanut butter or 1 Tbsp chopped walnuts

Directions

Bring water to boil in a deep saucepan. When water reaches a rolling boil, add oats and stir, gradually lowering heat while oats cook. Add banana slices and apple sauce, stirring well. Continue whipping bananas as oat mixture cooks at a low setting. Several minutes later, add chia seeds. When oats are nearly cooked, add cinnamon and vanilla, and stir until well-incorporated. Serve in bowl and add toppings of your choice. Makes 1 serving.

Dinner

After enjoying a refreshing spinach-berry-whey protein smoothie for lunch, I made baked sweet potatoes with a salad of kale, spinach, cucumber, avocado, mango, dijon, lime juice, salt, pepper, and a drizzle of olive oil for a healing dinner. You know what they say — a head of kale a day keeps the doctor away! That’s how it goes, right? 😉

Even though I’m feeling better, Velvet Husband and I canceled our travel plans this weekend so that I can recuperate. I read a lovely quote yesterday: “You can only give away what you have.” This reminds me to care for myself so that I can be the best version of myself and in turn, have more to give my loved ones. I hope you all have blessed and healthy weekends!

What do you do to heal yourself when you start to get sick with a sore throat and/or cold? Any favorite recipes? I’m looking for more get well soon recipes! 

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You might recall that I went through a breakfast pizza phase last week, but this week I’m back to my old favorite. Let’s talk about this hopeless devoation of ours mine. Though I would argue things look rather hopeful, don’t you think?

Sometimes when I try to explain to friends and family that peanut butter, dark chocolate, and oats create a delicious and nutritious breakfast, they look at me like I’m speaking in binary code. As if I’m having a blonde moment. Opposite ends of the spectrum, you say? I beg to differ, but that’s neither here nor there. However, if we’re subscribing to “conventional wisdom” (pah!) concerning aforementioned so-called blonde moment (again, pah!), this just goes to show how varied are the reactions I get. It’s like people think I’m eating dessert for breakfast or something.

*Cough!* Okay, so maybe I am. But you know what? I’m cool with that. Consider this my z-snap in a bowl. It’s my [chocolatey] way of getting back at fad diets and others who send the message that people — especially women — should diet, restrict, and deprive in pursuit of some elusive betterment. For those keeping score, it’s Kristen: 10 and Fad diets: -10. 😉

The only time to eat diet food is while you’re waiting for the steak to cook.

Julia Child

He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.”

Michael Pollan

Whipped Banana Dark Chocolate Oats

Ingredients

  • 1/2 cup Old-Fashioned Oats (I prefer Gluten Free for the consistency)
  • 1 1/2 cups water
  • 1/2 banana, sliced into chunks
  • 1 tsp Pure Dutch Cacao Powder
  • 1 tsp chia seeds
  • 1 Dark Chocolate square (I alternate between TCHO dark chocolate squares, Ghiradelli, and Lindt 85% Cacao, but you can use anything with high cacao content.)

Toppings

  • 1 Dark Chocolate square
  • 1 Tbsp peanut butter or 1 Tbsp chopped walnuts
  • 1 tsp coconut flakes
  • Organic blueberries, strawberries, or raspberries (or all of the above if you prefer “Kitchen Sink” oatmeal. For the Russofiles in the house, this might remind you of the Kitchen Sink Dessert at the Starlite Diner in Moscow.)

Directions

Bring water to boil in a deep saucepan. When water reaches a rolling boil, add oats and stir, gradually lowering heat while oats cook. Add banana slices and stir in with oats. Continue whipping bananas as oats cook at a low setting. Several minutes later, add chia seeds. When oats are nearly cooked, add cacao powder and dark chocolate square; stir until well-incorporated. Serve in bowl and add toppings of your choice.

Note to milk-lovers: I prefer my oats sans milk, but feel free to add milk of your choice to your oats when they are nearly cooked, a la KERF whipped banana oats. My husband prefers his oats with milk (more like Kath’s), so I always prepare our batches in separate saucepans.

What is your favorite breakfast? Do you like to change it up, or do you eat the same breakfast everyday? 

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Great Expectations

“GREAT EXPECTATIONS”

FADE IN:

AIRPORT FOOD COURT – MORNING (2011)

Busy airport food court. Anxious people are waiting in food court lines for pre-board meals. KRISTEN and HUSBAND are hurrying to catch plane to Austin, but excitedly spot a vendor with palatable breakfast options. They approach the counter.

KRISTEN

I’d like the apple cinnamon oatmeal with bananas on top. And could you add a scoop of peanut butter to my oats? {Ashamed of her peanut butter addiction, she averts JAMBA JUICE LADY’S gaze.} I know it sounds weird, but it tastes awesome.

JAMBA JUICE LADY {enthusiastically}

Sure. Girl, it’s not weird. I might try it at home myself!

KRISTEN {Shame dissipates. Visibly excited to have found a kindred spirit.}

Oh, you’ll love it! Try some cocoa powder, too. Trust me, it’s so good.

JAMBA JUICE LADY {Curiously glances at KRISTEN’S abdominal region}

Girl, if I didn’t know better, I’d think you might be expectin’ something…

HUSBAND recoils in fear.


FADE OUT.

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I started the day with a pilates class at our neighborhood studio, Mighty Pilates. I’ve attended Mighty’s group classes since last November when I scored a killer intro deal on BloomspotNestled in our cute little neighborhood and five minutes away by foot, this has been a wonderful place to workout and meet some fantastic people. Everyone on the Mighty team is friendly and knowledgeable, and the environment is spa-like…except for the rows of torturous reformers and towers! The Jumpboard and Sport classes are my favorites because they combine cardio and strength training. I left class feeling quite mighty!

Notice anything different about breakfast? I usually don’t photograph my drinks, but I just want to show you that I’m hydrating! In addition to an unsweetened iced tea, I drank plenty of water in a new water bottle I picked up in Tahoe. A useful souvenir, no? My latest theory is that I need a pretty new water bottle every few months to motivate me to drink more water. A little sad, I know!

Anywho, after two mornings away from my beloved oaties, this bowl of whipped cinnamon banana oatmeal was just what I needed to energize me for the busy day ahead!

Later in the afternoon, I grabbed a Larabar on-the-go because I didn’t have time for a seated meal just yet…

But before getting started on making my husband’s banana cream pie dreams come true, I needed an energy boost. So, I made a mini smoothie, halving the ingredients, resulting in this little bowl of protein-packed energy goodness.

As you might have noticed, my husband is obsessed with banana cream pie. For his birthday, I decided to make him a BCP to share with friends at his dinner later that night. For a second, I considered lightening the traditional BCP recipe. But don’t worry. After over two and a half years of marriage, it didn’t take long to make the right decision. Sometimes you just have to stir in some sugar and butter and throw caution to the wind. Ah, the things I do for love!

He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.”
Michael Pollan

Traditional Banana Cream Pie 

Recipe from Here

Ingredients:

  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked (I used Christine’s Handmade Upper Crust Frozen Pastry Shell, which I highly recommend!)
  • 3 bananas, sliced

Directions:

  1. If you are using a frozen pastry shell, bake it and set aside to cool.
  2. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  3. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes while stirring continuously. Remove the mixture from the stove, and add butter and vanilla. Stir until the mixture has a smooth consistency.
  4. Line the cooled pastry shell with sliced bananas. Top with pudding mixture.
  5. Bake at 350 degrees F for 12 minutes. Chill for an hour.
  6. Top with coconut flakes and cocoa nibs. Serve and enjoy!
Pie in tow, we headed to meet our dear friends at Everett & Jones, a famous barbecue joint just across the Bay in Oakland. Why barbecue, you ask? Well, you can take the man out of Texas, but you can’t take the Texas out of the man. And let it be known that this BBQ joint is Velvet Husband-approved. We loved it. And coming from two Texans, you know this place had to be something special. I loved how our drinks were served in mason jars.

The best part of the night for me was my sweet husband’s reaction to it all!

We had so much fun spending time with our awesome friends. I adore each person in this picture!  Thank you so much for celebrating with us!

After dinner the staff emerged from the kitchen in a congo line, clapping and singing with Velvet Husband’s blazing banana cream pie in tow. In my opinion, you can never be too old for the royal treatment!

We had such a fun night! Happy Birthday to my sweet husband, the biggest blessing in my life! I love birthdays because they give me an extra excuse to spoil him like he spoils me. He kept telling me, “I don’t want my birthday to be over!” Now that’s a good day.

Y’all come back now, ya hear? 😉

What is your favorite must-have birthday treat?

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How is your weekend so far? We’re having such an amazing time in Tahoe and it’s not over yet! Sunny, high 40s-50 degree temps, and plenty of…snow? Yes! Spring ski means less crowded slopes, good powder, and it’s H-O-T-T out there! After a half-day ski at Northstar, we’re recovering and vegging (read — Velvet Husband is passed out next to me in sweet slumber!) before we head to dinner and then get our gamble on. More precisely, until Velvet Husband gets his gamble on. I’ll be there for moral support.

For a [small] change, I started yesterday with cinnamon whipped banana oatmeal topped with chia seeds, blueberries and peanut butter. No milk or sugar necessary because the whipped banana is so sweet! I’ll definitely add this to the breakfast rotation eat this everyday for a week because it’s that good.

My kale-banana-chocolate-berry smoothie bowl tasted delish as usual but looked a tad funny, so I’ll instead distract you with my cutesy bowls. Pretty, yes? Take note of the pretty floral pattern, not the odd smoothie! I picked up four of these pretty bowls in Fredericksburg, Texas a few years ago, but I think they’re made in Chicago. Let me know if you’re interested and I’ll get you the specifics. Funny-looking smoothie, seriously cute bowl. 🙂

On the way to Tahoe, we yelped to find a convenient place for dinner, and wow — we were so happy with our choice! We ate dinner at Paul Martin’s American Bistro in Roseville. The servers were So Cal laid back and friendly and the food was unexpectedly delicious for the price. The prices were reasonable compared to what we usually see in San Francisco! We had such a fun little date and even got to sit outside because the weather is much warmer than in San Francisco. Silly husband. 😉


What a fantastic restaurant find for our little jaunt up north! I love Yelp for road trip purposes, don’t you? Do you rely on yelp to find new-to-you restaurants? What are some of the best and worst restaurants you’ve come across on road trips?

Velvet Husband loved his banana cream pie, his favorite-est (new word!) dessert in the world. Nothing on the dessert menu grabbed my attention, so I passed. By the time we got to the hotel, I needed craved a little sweetness, so I had a few peanut m&ms from the snackbar. There’s something to be said for indulging your childhood memories and enjoying a few halloween candy-type sweets once in a while, don’t you think?

Here we are on the mountain today with our super hot helmets! I hope you’re having a wonderful weekend with the people you love! xo

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