My Recent List of Cravings: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. :)
oatmeal (what's new?!);
oatmeal (what's new?!);
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
- 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.
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
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
- 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?!
Ally and Bo