Apple Pie Oats

After eating a bowl of Cherry Pie Oats two mornings ago, I couldn't get the idea of "pie oats" out of my head.  They were simply too delicious to be forgotten.  Thankfully, I had another stray can of pie filling in my pantry, so I didn't have to wait too long to fulfill my culinary fantasies of dessert for breakfast.  This time, however, I had apple pie filling.

In my mind, apple pie is quintessentially American.  When someone mentions apple pie, I immediately envision grandmothers in the kitchen, star spangled banners, and summer parties abounding with friends and family.  Therefore, I found this breakfast to be particularly apropos considering it is the Friday before Memorial Day weekend, and the unofficial kick-off to the summer season!

Forget the label "breakfast", this bowl of oats is like having a steaming pile of sweet, delicious apple pie first thing in the morning!  Let's be honest, doesn't practically everyone love good ol' fashioned apple pie?!  Well this breakfast is just like that, except it is perfectly acceptable for you to gorge yourself at 7:00 in the morning.  Enough said.

Apple Pie Oats
Serves 1

1/2 C oats
pinch of salt
1/2 tsp apple pie spice
1 1/2 C water
1/2 tsp butter extract (or 1T butter)
1 C Lucky Leaf's Sugar Free Apple Pie Filling

Directions:

• Add the oats, salt, and apple pie spice to a medium saucepan.
• Pour in the water and butter extract.
• Boil; and immediately reduce to heat to low.
• Simmer for 7-10 minutes until the mixture begins to thicken.
• Remove from heat; and pour into a large bowl.
• Stir in the apple pie filling.
• Serve immediately!

Next time - Saturday adventures with Lola and - assuming the weather cooperates - her first doggy park!  Water will be around, so I hope to get some great pictures of her frolicking in the doggy lake. ;)

Question of the Day:


Can you make pie from scratch?! 


I feel like generations past knew how to make practically everything from scratch, whereas nowadays we rush to the store to pick up pre-made whatever.  To be honest, I have never made a pie crust from scratch...maybe I should change that...

Blessings,
Ally and Bo

Cherry Pie Oats

On a whim - for no apparent reason other than it was on sale - I recently bought a can of Compton's No Sugar Added Cherry Pie Filling.

Well, that was almost a month ago.  

Since that purchase, the large can of cherry pie filling has sat, ignored, in the back of our pantry.  Keep in mind, we don't have any pie crusts in our refrigerator or freezer.  For that matter, Bo and I don't really even like pie crust all that much.  Most of the time, on the few occasions that we have either ordered or baked a pie, we end up eating out all of the "innerds" (that's not a very nice word now is it?) and leaving the crust for the birds.

Seriously, what in the world was I thinking buying pie filling?!

It was simple.  

I was going to have to come up with another way to eat this pie filling.  

And that got me thinking...how else can one eat pie?  I mean let's be honest, who doesn't try to get away with eating dessert for breakfast every once in a while (Come on...what do you think cinnamon rolls, french toast, and scones really are?!)?  So why fight it?  Why not just embrace the concept of pie for breakfast, but turn it into something healthy, delicious, and fulfilling?  The truth is, there is not reason not to.

So that's exactly what I did.

Cherry Pie Oats
Serves 1

1/2 C oats
pinch of salt
1/2 tsp ground cinnamon
1/2 C Unsweetened Vanilla Almond Milk
1 C water
1/2 tsp butter extract (or 1T butter)
1 C Compton's No Sugar Added Cherry Pie Filling
1 T unsweetened, shredded coconut (optional, for garnish)

Directions:

• Add the oats, salt, and cinnamon to a medium saucepan.
• Pour in the almond milk, water, and butter extract.
• Bring to a low boil, immediately reduce heat, and simmer for 7-10 minutes until the mixture begins to thicken.
• Pour the oats into a large bowl, and mix-in the cherry pie filling.
• Garnish with the shredded coconut, and serve.

On the off chance that you aren't a fan of cherry pie (Really?  How is that even possible?!), here are nine other recipes from the ABC blog that are perfect for breakfast:

Pumpkin Spice Oatmeal

This is the PERFECT bowl of oats for fall weather.  Stock up on canned pumpkin so that you can enjoy this recipe all-year round!

Overnight PB&J Oats

Peanut butter, jelly, cream, and oats all in the same bowl.  

Enough said.

Peanut Butter and Banana Overnight Oats

This recipe takes a classic snack combination and turns it into something perfect for breakfast.  This bowl of oats will keep you fueled and full for hours!

Blueberry Cobbler Oatmeal

This is one of my personal favorites!  

Feel free to get creative with ANY herbal teas you have laying around!

Cranberry and "Dressing" Overnight Oats

Tradition with a twist, this oatmeal recipe will have you wistfully reflecting on Thanksgiving come and gone.  But don't wait until November to enjoy this any-time-of-year bowl of oats!  

Apple and Peanut Butter Oatmeal

Here's another classic snack combination turned into something marvelous and delicious for breakfast.  If bananas aren't your thing, this bowl of oats should fit the bill!

Biscoff Overnight Oats

What's Biscoff?  

Don't ask.

Just get into your car,

drive to the nearest grocery store, 

buy it, and

rush home to make this for breakfast tomorrow.

You can thank me later.

Spring Green Overnight Oats

Think you don't like green foods?  Well, this bowl of oats isn't your average sauteed spinach, boiled broccoli, or mushy asparagus.  Don't be scared, just go for it!

And again...thank me later.

Roasted Coco(nut) Oatmeal

Running out of fresh fruits and vegetables?  Don't despair...oatmeal is here!  Add a few tablespoons of pantry staples such as nuts and coconut and you are good to go for hours!

Question of the Day:


Do you like fruit pie?!  If so, what is your favorite flavor (i.e. cherry, apple, peach, blueberry, blackberry, strawberry, etc.)?  

P.S. I have a can of Lucky Leaf's Sugar-Free Apple Pie Filling in my pantry as well.  Hmmm...I see another variation of "pie oats" coming your way in the near future!

Blessings,
Ally and Bo

Roasted Coco(nut) Oatmeal

Recently, I have been trying to stretch out the time between visits to the grocery store.  By using up everything that we have before purchasing anything more, I find that my cooking is more creative AND we save a few dollars.

Just this week, ten days after the last grocery shopping trip, the pantry was pretty bare-bones.  During those ten days I fed myself and my mom (for five of those days).  Although I was planning to head to the grocery store later in the morning, I still needed to eat a breakfast that would give me enough energy to teach, and grocery shop before lunch.  At the very least, I needed a good five-six hours worth of energy packed into my morning meal!  After scouring the pantry shelves, I realized I didn't have much; but I did have one tried and true ingredient.

Oatmeal to the rescue!

Hardly anyone likes plain oatmeal, and I am no exception.  I almost always add mix-ins into my morning oats.  Usually it is some combination of fruit and/or nut butter or jelly.  Unfortunately I was out of all three of those...and butter.  So, as usual, I had to get creative!

Creamy and smooth with the addition of the applesauce, this sweet and savory oatmeal will keep you full for up to six hours!  Don't skip the step that instructs you to roast the coconut and mixed nuts.  This oatmeal wouldn't be the same without its signature roasted flavor.

Roasted Coconut Oatmeal
Serves 1

1/2 C oats
1/2 tsp cinnamon
pinch salt
1 1/2 C water
1/2 C applesauce
1/2 tsp vanilla extract
1-2 T soy creamer (for garnish)
2 T shredded unsweetened coconut, roasted (for garnish)
2 T mixed nuts, chopped and roasted (for garnish)

Directions:

• Preheat oven (or toaster oven, which is what I used) to 400 degrees.
• Add oats, cinnamon, salt, water, applesauce, and vanilla extract into a medium saucepan.
• Cook on medium for 8-10 minutes until the mixture begins to thicken.
• Meanwhile, place the coconut and nuts on a packing sheet.
• Roast for 3-5 minutes at 400 degrees, watching very carefully.  You want the coconut to brown, but NOT burn!
• Pour oatmeal into a large bowl.
• Add creamer on top, and stir to incorporate.
• Top with coconut and nuts.
• Enjoy immediately!

As I have mentioned in previous posts, roasting really does make everything better!  So many times we think of roasting savory foods (i.e. red bell peppers, broccoli, tofu, and root vegetables) that we forget that we can also roast sweet foods like coconut and fruit!

So the next time your pantry is running low, embrace the challenge!  Take a look at what you've got on hand, and get creative.  You will be surprised that you can make something delicious and filling!

Question of the Day:

Do you like coconut?  


I find that it is one of those "love it or hate it" ingredients.  As for me, I fall in the "love it" category, obviously! :)

Blessings,
Ally and Bo

Spring Green Overnight Oats

"Do you like green eggs and ham?"

"I do not like them, Sam-I-am.  I do not like green eggs and ham!"

"Would you like them here or there?"

"I would not like them here or there.  I would not like them anywhere."

"I do so like green eggs and ham!  Thank you! Thank you, Sam-I-am!"

Well, since almost all of my cooking is vegan, today's post is not about eggs or ham.  But don't let that disappoint you!  Today's post IS all about green food...and not just any normally green food either.  Today's post is all about green oatmeal!

Angela from Oh She Glows has done it again!  

After reading her most recent post on the topic of Green Monster Overnight Oats, I was inspired!  

As evidenced on my Recipage, I love to eat oatmeal in the morning...especially if it is cold.  But sometimes my same five to six combinations can get a little stale.  So although I didn't have all of the ingredients on hand to make Angela's Green Monster Overnight Oats, I did have something green (kale!), and knew that I could work with what I had to make a NEW delicious breakfast combination.  I find that adding peanut butter (or in this case, PB2) to almost anything is a good idea, and a little drizzle of honey doesn't hurt either.  In the end, my recipe looked a little bit like this:

1 part Oh She Glows' recipe + 2 parts the ABC blog's creativity = 

1 astonishingly delicious bowl of spring green overnight oats!

Spring Green Overnight Oats
Serves 1

1 handful of kale, stem removed
1 very ripe banana
1 1/2 T ground flax
1 C almond milk
1/2 C water
2 stevia packets
4 T PB2 powder, divided
1/3 C oats
honey, for garnish

Directions:

• Blend together the kale, banana, flax, milk, water, stevia, and 2 T PB2.
• In a medium Tupperware container, add the oats.
• Pour the green smoothie mixture over the oats, and stir to combine.
• Allow the oats to thicken in the refrigerator overnight.
• In the morning, mix the remaining 2 T PB2 with 1 1/2 T water.
• Garnish your Spring Green Overnight Oats with PB2 and honey!

Hmm...mmmm...good!  Doesn't that bowl of oats just look delicious?!  If you are scared of green foods for breakfast, don't let the color keep you from enjoying one of the BEST bowl of oats I have had in a long time!

For more of the ABC blog's PB2 recipes click here!

Question of the Day:

What is your favorite way to eat your greens?!  ( i.e. In a smoothie?  Along with dinner?  In a casserole?  In your oats?  In a salad?)

Blessings,
Ally and Bo

Biscoff Oatmeal Pudding

Has anyone heard of Biscoff Spread?!  

Has anyone ever eaten Biscoff Spread?!

If not, after reading today's post you will be ready to jump in your car, head to your nearest grocery store, and raid their stock!  

So what exactly is this spread that I am so excited about?  Biscoff Spread is "Europe's alternative to peanut butter."  In addition:

• Biscoff Spread  is made with Original Lotus Biscoff Cookies.
• The main ingredient is Biscoff - made with over 57% Biscoff cookies.
• It has a creamy and smooth structure with the consistency of peanut butter.
• There are no artificial colors, flavors, or preservatives in the spread.
• It is free of nuts (for those with allergies)!
• Biscoff Spread is vegan(!). (source)

Since picking up my first jar of Biscoff Spread on Monday, I have eaten 1-2 servings of the delicious stuff every day.  I have spread it onto a rice cake, dipped an apple into it, served it atop chocolate cake, and this morning I processed it into my overnight oats!

Sorry for the poor picture quality, I haven't figured out the best lighting sights in our new home...I'm not a professional photographer by any means, so this might take me a bit.  Bare with me over the next few posts until my photography improves!

Now, what was I talking about?!  Oh yes, processing Biscoff into my overnight oats.

As a result of processing half of the oats with the Biscoff Spread, the result is creamy and smooth like pudding.  It's like eating dessert for breakfast...and it's healthy!  Who can resist that?!

Biscoff Overnight Oats
Serves 1

1/2 C oats
pinch of salt
2 stevia packets (or 2 T sugar)
1/4 tsp cinnamon
1 1/2 C water (or milk)
1/4 tsp almond extract
2 T Silk Original creamer (or milk)
1-2 T Biscoff Spread (I used 1 1/2 T)
1 T shredded coconut
2 T raisins

Directions:

• Place the oats, salt, stevia, cinnamon, water, and almond extract in a medium saucepan.
• Bring to a boil, then reduce heat to low and allow to simmer for 5-7 minutes.
• Pour the oatmeal mixture into a medium Tupperware container and refrigerate overnight to thicken.
• In the morning, place half of the oatmeal mixture into your food processor.
• Add the creamer and Biscoff Spread to the processor.
• Process until smooth.
• Pour the processed oatmeal into the other half of the overnight oats, and stir to incorporate.
• If you prefer warm oats, heat them at this time.
• Garnish with the shredded coconut and raisins.
• Serve immediately...and feel free to lick your bowl clean (I won't tell!).

Next time - a return to the Carnival Magic!  I still have to share several things with you from our cruise, including:

• our day in Jamaica;
• a snorkel and private beach party in Mexico; and
• Dancing with the Cast.

Question of the Day:

What is your breakfast of choice (i.e. oatmeal, cereal, toast, pancakes, french toast, scrambled eggs, etc.)?  

If I get some feedback from you all, I would like to come up with several yummy recipes that suit your tastes to share on the blog!

Blessings,
Ally and Bo

A Thanksgiving Party & Chocolate Pumpkin Pie with Pecan Butter Crust

This Thanksgiving Bo and I decided to stay in Corpus Christi.  With him not getting more than a couple of days off of work, and me teaching as much as I can before Christmas, it made the most sense to stay here for the holiday.  The problem was, we weren't sure exactly what we were going to do for the holiday...

Thankfully, we were invited to a Thanksgiving party!  Twice a week I teach private yoga lessons to Mr. and Mrs. Lawrence, a couple roughly my parents age.  They are a hoot to teach for, and I always look forward to my lessons with them each Wednesday and Sunday!  They have a beautiful home on Ocean Drive, and when I mentioned that Bo and I were staying in down for the holiday they immediately extended a warm invitation for us to come over.   Little did I know that their house is the. place. to. be. on Thanksgiving!

When we arrived at the Lawrence's around 3:30 pm, everyone was hanging out, watching football, finishing up the food, and having a few cocktails.



Bo and I in our Thanksgiving best!


Shortly thereafter, we were asked to take our seats for dinner in the dining area.

Wasn't it just lovely?!  Every place-setting was filled!

Every plate was also filled...YUMM-O!


My plate :)



Bo's plate!

After we ate, and after the Cowboys won (YIPPEE!), Bo and I figured the bulk of the festivities had come and gone.  Little did we know that the fun was just beginning...

Every year the Lawrence's four children organize a pie contest.  But this isn't just any ol' amateur pie contest.  No, the Lawrence children take this contest seriously!  There are rules.  For instance:

• You can't judge your own pie(s).
• No cook can enter more than three pies into the contest.
• If a pie recipe has won the contest for two years, it can no longer be entered into the contest.
• and many more...

This year, 19 pies were entered into the annual Lawrence pie contest!

Here is a shot of the majority of the pies, pre-eating:

And here are a few close-up shots of the pies, pre-eating:

Mr. Lawrence was trying to be funny, so he entered two different kinds of "Frito Pie" into the contest - hahaha!

After all the pies were set up, and the ballots were made, the eating commenced!  Bo really took his judging job seriously!  He ate at least a couple of bites of every. single. pie...and then really took his time giving each one a score between 1-10. 

Here is a look at the pies BEFORE eating:

And here are a look at the pies AFTER eating:

Most of the pies weren't fully eaten, but instead were partially demolished.  Even with over 25 people at the Lawrence's for Thanksgiving, if we would have eaten all of the pies it would have equalled over 1 1/2 pies per person!  Can you say tummy-ache and sugar-coma?!

Here's a closer look at a couple of the partially demolished pies:

So, you might be wondering, what kind of pie did I bring to the party?! 

Well, I brought a traditional pie with a twist, and I must say, considering I made the recipe up myself, I think it turned out pretty well.  I knew that I wanted to bring a pumpkin pie...of sorts...but I wanted it to be a little more special than just plain ol' pumpkin pie.  So, per my usual process, I did a little research, took inspiration from a few other recipes (here and here), and then created something unique and delicious!

 Chocolate Pumpkin Pie with Pecan Butter Crust
Serves 8

For the Crust:

1 C oats (I used gluten free because it is what I had on hand.  You could also use steel-cut oats.)
2 C pecans
2 T succanat (or brown sugar)
3 T ground flax
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 C maple syrup (or honey)
1 T Smart Balance (or butter)

Directions:

1. Grind oats in a blender until very fine.
2. Process pecans in a food processor for 35 seconds.
1. Note: The pecans should be finely processed and be able to clump together.  They should NOT be nut butter.
3. Melt the maple syrup and Smart Balance together in the microwave for 30 seconds.
4. Add all of the ingredients to the pecan mixture in the food processor.
5. Process until smooth.
6. Press the mixture into a pie pan.
1. Note: I prefer to press the crust mixture all the way up the sides of the pan as well.
7. Prick the crust 14-15 times.
8. Bake at 425 degrees for 14-15 minutes.
9. Remove and allow to cool for 10 minutes.

For the Filling:

1 can pumpkin (not pumpkin pie filling!)
1 tsp vanilla extract
2 tsp unsweetened cocoa
1 tsp pumpkin pie spice
1/4 tsp salt
2 T succanat (or brown sugar)
1 C chocolate chips
Note: I used carob chips because they are what I had on hand.  However, I would strongly suggest using dark chocolate chips, as carob is an acquired taste that some people may not like.

Directions:

1. Place the pumpkin, vanilla, cocoa, salt, and succanat into the food processor.
2. Process until smooth.
3. Melt the chocolate chips in the microwave, 30 seconds at a time, until completely smooth. 
4. Add the melted chocolate to the pumpkin mixture in the food processor.
5. Process until smooth.
6. Add the filling to the crust.
7. Refrigerate for two hours or overnight.

This crust was really amazing!  Thanks go out to Angela for the inspiration.  Her recipe was pretty amazing, so I only tweaked the flavors a bit to make it work for my recipe.  I will definitely be using this crust again for future pie recipes.  Store bought pie crust - never again!

With a wonderful Thanksgiving having come and gone, I am already gearing up for Christmas!

Question of the Day:

Does your family have any unique Thanksgiving traditions?  If so, I would love to hear about them!

Blessings,
Ally and Bo