Savory Gluten-Free Oatmeal

Confession: I haven’t been blogging, and I’m okay with it….

Life is fantastic out here in the Rockies! Work is challenging, the weather is beautiful, and fall-themed outings with friends have provided weekends full of laughter and cheer.

“Pumpkin Posing”

 

I have been cooking, but felt no desire to measure ingredients and take pictures. I have spent the last few weeks cooking instinctively, playing with flavors, textures, and aromas. It has been soul-feeding cooking, and I highly recommend you give it a go. Last night, I started dipping my toes back into blogging. I snapped a quick photo and took mental note of the ingredients and amounts I used in my meal preparation.

I have been cooking more “rustic”, humble meals, of late. Comfort food, I choose to call it. Last night’s comfort food involved a little BFD (Breakfast for Dinner). I took a stab at creating a bowl of savory oats, which I topped with a scrambled egg. Delicious, simple, and filling. Bon Appetit!

Savory Oatmeal

(Gluten Free, Dairy Free, Vegan)

Ingredients:

  • 1/3 cup certified Gluten Free, Old-Fashioned Oats (Bob’s Red Mill)
  • 2/3 cup Water
  • 1 Bay Leaf
  • 1/2 tsp dried Thyme
  • 1 1/2 tsp Nutritional Yeasts Flakes
  • 2 Tbsp Salsa (I used a Southwestern Black Bean & Corn Salsa)
  • 1 cup Power Greens (combination of Spinach, Swiss Chard, Kale)
  • 1/2 tsp Earth Balance Coconut Spread
  • 1 clove Garlic, minced
  • 2-3 dashes Hot Sauce
  • Sea Salt & Black Pepper, to taste

Directions:

  1. In a small saucepan, bring water to a boil. Add gluten free oats and reduce heat to a simmer.
  2. Add bay leaf, thyme, and a bit of salt and pepper to the oats. Simmer 10-15 minutes, stirring occasionally, until desired doneness.
  3. Meanwhile, melt coconut spread in a small skillet over medium-high heat.
  4. Saute garlic in coconut oil until fragrant, about 1 minute. Add greens in 2 batches to the skillet and saute until wilted.
  5. Season greens with hot sauce, salt, & pepper.
  6. Add sauteed greens, salsa, and nutritional yeast to the oats. Cook until heated through.

I topped my savory oats with scrambled eggs comprised of 1 whole egg and 2 egg whites and a little more nutritional yeast.

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Simple Veggie Saute’ for One

….because sometimes simple is better.

Do you ever crave a plain-jane meal? No bells and whistles…. Just good, simple, straight forward flavors?

I sure do. Sometimes all my body wants are vegetables, pure and simple. I could just have a salad, but that’s not always the ticket around here. Last night, I was in a just such a veggie mood. I opened the crisper drawer, hauled out every last scrap of produce I could find, and set to work. I chopped and sauteed my little heart out (for all of 10 minutes) before sitting down to a heaping bowl of veggie goodness.

Naturally, I topped my bowl with mashed avocado for some heart healthy fats. I’ve noticed my clothes are getting a little loose lately. Time to amp up the fats in my diet again! For those of you who don’t know, I tend to lose weight fairly easily, especially when I’m not working out consistently (backwards sounding, I know…) I have to make sure to include a good amount of healthy fat in my diet to keep at a consistent weight.

My favorite fat sources are:

  • Walnuts
  • Avocado
  • Salmon
  • Chia Seeds/Flax Seeds
  • Coconut Oil
  • Coconut Milk (Ice cream anyone?!)

image source

What about you? What are your favorite healthy fats?

Simple Veggie Saute’ for One

(Gluten Free, Dairy Free, Vegan)

Ingredients:

  • 1/4 tsp Coconut Oil
  • 1/4 Yellow Onion, chopped
  • 5 large Crimini Mushrooms, sliced
  • 1 clove Garlic, minced
  • 1/2 Zucchini, chopped
  • 1 Roma Tomato, chopped
  • Sea Salt & Pepper, to taste
  • 1/4 Avocado, mashed

Directions:

  1. Melt oil in a saute’ pan over medium-high heat.
  2. Add the onion and saute’ about 5 minutes, until translucent.
  3. Add mushrooms and cook 3 minutes, until they begin to sweat.
  4. Add zucchini and cook about 3-4 minutes more.
  5. Add garlic and saute’ 1 minute, until fragrant.
  6. Quickly add the chopped tomato to keep the garlic from burning.
  7. Cook until tomato begins to break down.
  8. Season with salt and pepper.
  9. Serve topped with mashed avocado.