Sweet in the Morning...Sweet in the Evening...

My Recent List of Cravings:

oatmeal (what's new?!);
blueberries;
raisins;
carrots; and
fruit cobbler.

Pretty random, huh?!  Bo says that I am one of strangest people he knows because he doesn't know anyone else you craves oatmeal and carrots...fruit cobbler maybe...but not oatmeal and carrots.  Oh well, I am who I am, and thankfully he loves me just as I am (hmmm...saying that just made me think of the first Bridget Jones Diary movie where Mr. Darcy says: 'I like you very much, just as you are.'"  I suppose Bo is my very own, personal Mr. Darcy. :)

Any-whoo, back to what I was saying about cravings.  Yesterday I wanted oatmeal and carrots and I wanted them fast!  Thankfully I had both on hand in my kitchen, therefore I had breakfast with blueberries and oatmeal and dinner with raisins and carrots.  Oh, and both were a little sweet, which made them delectable!  So what am I waiting for?!  Here's recipe #1 of today's post!

If I closed my eyes while I ate this bowl of oatmeal, I could have sworn that I was eating blueberry cobbler!  All of the traditional flavors are there: blueberries, oats, brown sugar, and butter.  It is like having dessert for breakfast, but completely without the guilt!

Blueberry Cobbler Oatmeal
Serves 1 (oatmeal craving woman!)

1/2 C rolled oats
Pinch of salt
2 stevia packets
1 1/2 C water
1/2 C almond milk
1 True Blueberry Celestial Seasonings herbal tea bag
1 tsp coconut oil
1/2 tsp vanilla extract
1/4 tsp butter extract (or more coconut oil)
1 T Silk creamer, for garnish
1/2 C blueberries, for garnish
Pinch of brown sugar, for garnish
Drizzle of maple syrup, for garnish

Directions:

• Add water and milk to a medium saucepan.  Boil, add tea bag, reduce to simmer (low), and steep for 15 minutes.
• Remove tea bag.
• Note: Squeeze out all the water before removing so that you get all of the delicious tea flavoring out of the bag that you can! 
• Add oats, salt, and liquid to the water/milk/tea mixture, and heat over medium-high heat for 2-3 minutes until beginning to bubble.
• Turn down heat to low.
• Add stevia, vanilla extract, butter extract, and coconut oil.  Stir until smooth.
• Pour into a Tupperware, or other container, and store in refrigerator overnight.
• Note:  The oats will not be fully cooked at this point.  Overnight, the oats will absorb the remaining liquid, continue to cook, and become voluminous and fluffy.  YUM!
• In the morning, pour in a splash of Silk original creamer to loosen the oats.
• Note: I prefer my oats cold.  Weird, I know, but I like what I like!  If you prefer warm oats, at this point you may choose to heat them up either via stove top or microwave.
• Place the blueberries, brown sugar, and maple syrup on top.
• Enjoy! 

Now, about those raisins and carrots...I wasn't going to stop fulfilling my cravings with Blueberry Cobbler Oatmeal.  No way!  I still had several intense cravings that needed to be satiated quickly!  I thought about making a shredded carrot and raisin salad (you know, the kind you used to pick up in the Furr's or Piccadilly cafeteria line?!), but that seemed a little too hum-drum and boring.  Earlier yesterday I had noticed that a couple of zucchini in my refrigerator needed to be eaten, so I decided to run with it.

Sweet and savory with a little kick from the ginger, this salad can be served warm or cold.  The spices give this dish a slight Asian feel, while the Smart Balance makes it feel decadant.  I have a feeling that this salad will be a new regular in our vegetable rotation!

Note: I served this salad with corn on the cob and bulgur (cooked in vegetable broth and tossed with Herbamare, pepper, and Smart Balance).

(Gingerly) Carrot and Zucchini Toss
Serves 2

2 zucchini, juilienned
2 carrots, juilenned
1 T sunflower oil (or other oil)
1/4 C raisins
Pinch of cinnamon
1/8 tsp ginger
1/2 tsp salt
1/8 tsp pepper
1 1/2 T Smart Balance
1/4 tsp dried parsley, for garnish
1 T slivered almonds, for garnish

Directions:

• Heat the sunflower oil in a large saute pan over medium heat.
• Saute the zucchini and carrots for 3-5 minutes until tender.
• Add seasonings and raisins, and toss to incorporate.
• Pour the contents of the saute pan into a medium glass bowl.
• Add the butter, and toss to coat.
• Garnish with parsley and almonds.
• Serve immediately, or refrigerate and serve cold.

Up next - A post about my birthday dinner at Vietnam Restaurant.  I can't believe I'm going to be 28!

Question of the Day:

What foods to you frequently crave?!

Blessings,
Ally and Bo