I’ve had some questions as to how my oats always look so voluminous. There are a few answers to this question.
- I try to use a bowl, that juuuust fits the oats. It just looks better!
- Using 1T chia seeds, like in this bowl, definitely fluff things up. Add 1/2c extra liquid in this case.
- I use about double the amount of liquid that is called for. I think for 1/3c of oats, directions will tell you to use 2/3c liquid. However, I use about 1 1/4c liquid, half water + half non-dairy milk.
- 95% of the time, I whip 1/2 thinly sliced banana into the oats at the beginning of cooking. I learned this awesome trick from Kath, and my oats are just not the same without it! If you don’t like banana, you can sub in 1/4c unsweetened applesauce for the same effect. This bowl happens to have applesauce because I was out of bananas today.
- I also sometimes use 1T ground flax meal, which acts somewhat like the chia seeds.
- I’ve also used 1-2 egg whites, whipping them in in the last 2-3min of cooking. BIG oats from this!
So, if you’re looking for FluFFeD uP oats, try any of those ideas!
In the mix:
- 1/3c Scottish Oats [ground from Steel Cut]
- 1T chia seeds
- 1c unsweetened almond milk
- 3/4c water
- 1t cinnamon
- 1/4c applesauce
- vanilla splash
- cocoa powder + coconut butter [I got a little heavy handed with the cocoa powder, making this a bit blah]
- unsweetened/unsalted peanut butter, which I really like!!
Today, I didn’t think of lunch ahead of time. I was making lemon ginger date bars + then working on the post. I snacked while making the bars, but was ready for lunch right after. The problem was, I wanted a sweet potato, and I don’t like microwaving them.
Enter the sweet tater hash.
Brown a little shallot in the pan.
Grate 1 medium sweet tater and cook for about 8min. Doesn’t take long at all!
Throw in some shrooms or other veggie.
Sweet Tater Hash [serves 1]
- 1 medium sweet potato, scrubbed + grated
- 2T shallot [sub onion and a little garlic powder, if no shallot on hand]
- 1T safflower oil
- 6 baby bella mushrooms
- Heat 1T oil in a pan over medium.
- Add in shallot and cook for 2-3min, stirring frequently.
- Add in sweet taters, stirring every minute or so, for about 8min. [Feel free to test the sweet tater to see if it’s done enough]
- In the last 2min of cooking, throw in chopped mushrooms.
- Stir a few times and top with whatever you like.
There are a lot of variations that you could make from this.
- use 1T coconut oil and drizzle with almond butter + coconut butter
- add peppers to the mix
- top with a sunny side up egg
- add real cheese on top
The list goes on…new favorite way to cook sweet taters!
And then after lunch I got sick. It hit me like a ton of bricks! I felt fine this morning and even got a fabulous 1hr swim in. No signs of being sick at all. Time for some much needed rest! I think I possible have the flu?? I know it’s not from de-toxing/clean eating and was nothing like the sluggishness I felt last week. I’ve been pumping more nutrients than ever into my body. We’ve been around a lot of sick people lately and I’ve been very go-go-go. I have a fever, [which I haven’t had in about 3yrs!] achy body, headache, yada yada. I’m sure I’ll be back to normal soon. Still sticking to the no soy/dairy/gluten and even picked up some Millet bread tonight, that is deeelicious!
Off to be a couch potato!
Time’s running out to enter the yoga giveaway!!