strawberries + banana cream cereal

If you haven’t tried making popped amaranth yet, you are seriously missing out.  It’s super quick to make and 100% customizable to your taste buds.  Not to mention, amaranth is packed with nutrition. 

I’ve posted the nutrition facts before, but it amazes me every time.  It’s packed with iron and has more protein, iron + fiber, than quinoa and millet!  I will definitely admit, I don’t like this as a cooked grain though.  Only popped!  Popped amaranth seems really light and fluffy, but paired with the right toppings, it leaves me full all morning.

My idea for this bowl was similar to last week’s, smoothie topped amaranth cereal.   However, this, was even better.

Lately, I’ve been photographing almost completely on our charcoal colored, concrete countertops.  I thought I’d change it up a bit, and add a pop of color.  Per usual, I was using the tripod, but had it positioned to high for me to see into the viewfinder.  Instead of grabbing the stepstool, I played trial + error, to see how many shots it took to get the bowl framed in the center.

1.

2.

3.

4.

5.  There we go! 

And then I wasn’t sure I was digging the yellow, so I changed to a nice bright blue.  After editing the shots, I like the yellow, but something is more appealing to me about the blue.

Perfectly ripened organic strawberries and a huge bowl of popped amaranth. 

And now the bananas n’ cream part!

I wasn’t looking for smoothie consistency here, but wanted something thicker than plain milk.  Adding yogurt + banana did the trick!

Strawberry Banana Cream Cereal [serves 1]

• 1/3c raw amaranth, popped [instructions on popped amaranth]
• 1c strawberries, chopped
• 1c milk of choice
• 1/2c plain Greek yogurt
• 4” hunk of banana
• 1/4t vanilla
• 1-2t honey or maple syrup

1. Pop amaranth and set aside to cool for a few minutes.
2. Blend milk, yogurt, banana, vanilla + honey together until smooth.
3. Add strawberries to bowl + pour on the banana cream.

*Don’t like banana?  Leave it out and add 1/2c more yogurt to thicken.

Prepare to be in breakfast bliss.

The texture of the amaranth gets me every time.  Love it!

Ashley

how *not* to make gluten free + vegan mini cakes

1. Use perfectly ripe, organic strawberries, for a recipe that you are 75% sure will fail.

2. Be sure to chop the strawberries into pieces that are too large, so the batter is hard to spread in the mini bundt pan.

3. Make 2 chia eggs, with ground chia seeds, in place of 2 real eggs.

4. Stir the batter a few times too many.

5. Forget to add the sugar [sucanat], and add it on top of the cakes before baking.

6.  Take them out of the oven for 2 minutes, thinking they’re done when they’re not and then put them back in.

7. Still slightly undercook them and carelessly remove them from the pan.

8. Eat them anyway, because you can’t waste those fresh strawberries!

My first gluten free + vegan baking experience was a bit of a fail.  They taste delicious, but as you can see, the texture is off.  They’re a bit doughy/gummy, but for some reason, I cannot stop eating them!

Anyone want to come over and help me polish off these sub-par cakes?

Better luck next time.

Ashley

undeniably delicious

Lightroom just got the best of me.  Adobe Lightroom.  The photo editing program I use.  It has nothing to do with the actually photo editing, but the technical side of using the program.  There are a numerous ways you can easily mess up your file system, and I seem to have done that.  Numerous ways.

Awesome.

So, while trying g-chatting with the amazing, fantastic, Laura, who was trying to help me out, I gave myself a nice big stress-induced headache.

Double awesome.

Now, what is actually awesome and not sarcastically awesome, is this breakfast.

I have gone through so many phases of what I mix into my oats, the actual oat combination, cooking method, type of oat, etc.  I’ve claimed certain things to be “the best” or “my favorite,” only to find something that is even better.

I’m not claiming this as the best.  But it’s definitely up there.

Undeniably delicious. 

Thanks to:

Fresh strawberries.

And…Cinnamon Crunch Almond Butter.

I actually whipped banana into my oats, and added cinnamon + vanilla.  Something I haven’t done in quite some time!  I’m also currently really enjoying about 3T of Raw Protein mixed into my oats, at the very end.  I don’t notice a texture difference, but almost a more “oaty” flavor.  It also thickens them up and keeps me satiated longer.  I’m not a huge fan of mix ins, and protein powders generally, but I feel that this powder is actually real food! 

Check out this ingredient list. [source]

But the protein powder is not the star of the show.  It’s the crisp, sweet strawberries and the crunchy, cinnamon almond butter.

Strawberry Banana Oats

• 4T rolled oats
• 4T oat bran
• 1c milk of choice
• 3/4c water
• 3T protein powder
• 3 large strawberries
• 1/2 banana, thinly sliced
• 1/2 banana for topping
• 2T Cocoa Goodness Love Grown Foods granola
• 1 heaping T Cinnamon Crunch AB
• 1t cinnamon
• 1/2t vanilla

1. In a pot over medium heat, whisk together oats, oat bran, milk water, 1/2 thinly sliced banana + cinnamon.
2. Bring to a boil, reduce heat to simmer, stirring every 1-2min until desired thickness is met.
3. Stir in protein powder + vanilla.  Add a few splashes of milk if it becomes too thick.
4. Top with granola, banana, strawberries + nut butter.

Scarf.

Time to put this headache to bed!

Goooooodnight!

Ashley