Cooking is all about balancing flavors and textures. Even though food’s appearance, texture, and smell are all part of what make dishes popular, it is their taste above all that keeps us coming back for more.
reprinted with permission from @nourishedbynutrition
- 2/3 cup rolled oats
- 1 cup water
- ½ teaspoon vanilla extract
- pinch of salt
- ½ cup cashew milk
- 2 tablespoons protein powder
Optional Toppings: hemp hearts, pomegranate arils, walnuts, bee pollen
- In a medium pot, place the rolled oats, water, vanilla and salt. Bring the oats to a boil and let them cook over medium-low heat for 3 minutes.
- While the oats are cooking, place the cashew milk in a small saucepan over medium-low heat. Add the protein powder and whisk it continuously until it’s dissolved. Continue to stir occasionally while the milk is warming. (Just warm the milk, don’t let it start to boil).
- Once the oatmeal is cooked, stir the milk into the oats and cook for another 2 minutes. Place the oatmeal into serving bowls and top with hemp hearts, pomegranate arils, walnuts and bee pollen or any other toppings you like!
image via homewithher.com
reprinted with permission from @shannanmonson using #nutritionsimply
- 1/2 cup slices almonds
- 2 tbsp chia seeds
- 1/2 cup unsweetened coconut flakes
- 2 tbsp hemp seeds
- 1/4 cup fresh blueberries
- 1/4 cup fresh strawberries
- honey to taste
- Combine all ingredients in a small bowl.
- Pour about 1 cup of almond milk or nut milk on top.
- Let sit 5 minutes for chia seeds to soften. Enjoy!
reprinted with permission from @itsbellalam sharing #nutritionsimply
Overnight Chia Cereal
- 1 cup almond milk
- 1 tbsp chia seeds
- 4 tbsp peanut butter
- 2 tbsp agave
- 1 cup rolled oats
- Find yourself a 12 oz mason jar.
- Combine ingredients.
- Leave overnight.
- Wakeup freakin excited because you're about to indulge.
reprinted with permission from @homebodysoul using #nutritionsimply. photo from Jennifer Pallian.
Pumpkin Pecan Oatmeal
- 1/2 cup old fashioned rolled oats
- 1 tbsp chia seeds
- 1/2 cup warmed almond milk
- 2 tbsp organic pumpkin puree
- 1/4 tsp cinnamon
- a pinch of nutmeg
- 1/2 tbsp agave maple syrup
- 1 tbsp unsweetened coconut flakes
- garnished with chopped pecans
1. Combine all ingredients and let sit overnight or cook on stovetop according to directions on oats.
Creamy Millet Porridge with Roasted Figs
reprinted with permission from @deliciouslyvibrant sharing #nutritionsimply
- 1 cup of millet, ground roughly to form a flour (use a blender or coffee grinder)
- 1+1/2 cup of water
- 1/2 cup of coconut milk (or other milk of choice) + extra for topping
- 1 inch knob fresh ginger, grated
- 1 Tbsp of ground cinnamon
- 1 tsp of ground cardamom
- Optional: some vanilla extract and 2 Tbsp of your choice of sweetener (maple syrup, coconut sugar, honey or you can do without too)
- Toppings: 2 to 4 figs, roasted and 1 nectarine (chopped) and roasted too, your favourite granola or nuts.
Roasting fruits: place your fruits of choice on a baking tray. Add 1-2 Tbsp of coconut oil and some cinnamon. Roast them at 350 degrees F for 10 to 20 minutes (depending on your oven).
- Place the millet into a medium saucepan with the water, milk, ginger, cinnamon and cardamom. Bring it to a boil and reduce to a simmer. Cook, stirring frequently, for about 15-18 minutes, or until the millet tastes a little sweet (if it’s still undercooked, it will taste noticeably bland and starchy). You may need to add water as you go along; the ground millet is super absorbent.
- When the millet is ready, stir in your choice of sweetener or skip this step to keep this recipe sugar-free.
- Place your millet porridge into a bowl. Add a little bit of extra coconut milk, and then top the bowl with your toppings of choice. My toppings of choice for this recipe were: roasted figs and nectarines, my homemade chocolate granola (sugar-free too) and a little bit of coconut butter.
- Serve and enjoy!