The Perfect Pre-Mixed Oatmeal Blend

If you've ever breastfed or been friends with someone who has, you know oatmeal is the best.  It is filling when you are recovering from birth and trying to survive those newborn days, plus it has the added benefit of helping to maintain your milk supply.  I am all for letting plant foods work their magic on our bodies. 

During this pregnancy, and most of the time when I’m not pregnant, my two go-to breakfasts are green smoothies and oatmeal. Lately, I have been enjoying raw oatmeal bowls with defrosted berries, homemade almond milk, and lots of extra goodies like dried fruit, nuts, seeds, and coconut. I decided it was in my best postpartum-interest to make a pre-mixed container of oats and dried goodies for the hubby to scoop, mix with fruit and almond milk, and serve me those much-needed calories while I was recovering. 

This recipe is what I came up with for my preferences and needs, but feel free to change the ingredients and amounts to suit your needs. The rolled oat mixture can be used raw, as I enjoyed it this summer, as well as cooked by stove top or microwave. I provide all of those preparation options in the Instructions below.  Enjoy!

(Note, I combined my mixture in a VERY large bowl and in two batches.)

The Perfect Pre-Mixed Oatmeal Blend
Time: 10 minutes to prep
Servings: approx. 20 - 1 cup servings

Ingredients:
        10 cups rolled oats
         5 cups unsweetened coconut (shredded or chips)
         2 1/2 cups raisins (or other dried fruit)

         2 1/2 cups hemp seeds

         1 1/4 cup chopped nuts (I used almonds and walnuts)

         1 1/4 cup ground flaxseeds

         1 1/4 cup chia seeds (whole or ground)

         1/4 cup ground cinnamon

Instructions:

1.)  In a VERY large bowl or container (or in two half batches), mix together all ingredients.  Store in an air-tight jar or container in the fridge, scooping out 1 cup per serving.  Use one of the following ways to prep and enjoy your oatmeal.

• Prep for Raw Oatmeal Bowl - In a large soup bowl, mix together the following and enjoy:
• 1 cup defrosted mixed berries
• 1/2 banana, sliced
• 1 cup Perfect Pre-Mix Oatmeal Blend
• 1/2-1 cup unsweetened plant milk
• 1/4 cup unsweetened plant-based yogurt (optional)

• Prep for a Hot Oatmeal Bowl using a Microwave - In a large soup bowl, mix together the pre-mixed oatmeal and water, then microwave for 3 minutes on high, allow to cool for 2 minutes before adding fresh fruit and plant milk.
• 1 cup Perfect Pre-Mix Oatmeal Blend
• 1 cup water
• 1/2 banana, sliced
• 1 cup fresh berries
• 1/2-1 cup unsweetened plant milk
• 1/4 cup unsweetened plant-based yogurt (optional)

• Prep for a Hot Oatmeal Bowl on the Stovetop - In a small saucepan, mix together the pre-mixed oatmeal and water and heat over medium heat, stirring occasionally.  Allow to simmer for 5 minutes and remove from heat.  Allow the oatmeal to cool for 2 minutes before serving with fresh fruit and plant milk.
• 1 cup Perfect Pre-Mix Oatmeal Blend
• 1 1/4 cup water
• 1/2 banana
• 1 cup fresh berries
• 1/2-1 cup unsweetened plant milk
• 1/4 cup unsweetened plant-based yogurt (optional)

• Bonus use!  Add 1/2 cup of the Perfect Pre-Mix Oatmeal Blend to any smoothie to give it some extra oomph.

Amy's Notes:
I find it best to store this mix in the fridge.  Since I have added ground flaxseeds, hemp seeds, and chia seeds - all of which I keep stored in the fridge on their own - refrigeration is best in my opinion.

Health and Happiness,

Amy

Easy Apple ONOs (Overnight Oats) for the Work Week

I recently started a new part time day job.  It's actually at my husband's alternative high school managing their student data.  It is a bit monotonous, but I'm a huge spreadsheet nerd and actually LOVE the quiet time to listen to music and chug away at my work.  It's also REALLY nice that Kevin and I are on opposite schedules, so when he is leaving for the day, I get there and vice versa on other days.  That allows us to trade off Ben, but still get family time together in the evenings for at least an hour before Ben goes to bed.

With this new job comes a predictable schedule, which is the best part.  We started sleep training Ben back when he was 6 weeks old, and now at one year old, he has always done best on a set nap and sleep schedule.  (This is 100% because of MyBabyCanSleep.com... if you're a mama or dada with a babe and NEED to get naps and sleep under control, I would recommend them to the moon and back!)  Predicability in work and nap schedules also finally means predictability in meal times for me!

I find it easiest to stick to my health goals by prepping meals ahead of time.  Lately breakfast has been a hard meal for me to fit in, so I took control this Sunday and made my breakfasts for the week.  This overnight oat (ONO) recipe is one I've made in single servings many times before, but with this busy mama's schedule, I needed to bump it up to 5 weekday servings.  Hope you enjoy!

Easy Apple ONOs (Overnight Oats) for the Work Week
Time: 10 minutes
Servings: 5 servings (approximately 1 1/2 cups each)

Ingredients:
    2 1/2 cups old fashioned rolled oats
    2-3 large apples (or 5 small), cored and finely chopped
    1/4 cup pepitas (raw pumpkin seeds)
    5 Tbsp chia seeds
    2.5 Tbsp ground flaxseeds
    1 tsp pumpkin pie spice (or bit of cinnamon, cloves, and nutmeg)
    5 cups plant-based milk (see my notes below)

Instructions:
1.)  In a large bowl mix together all of the ingredients except for the plant-based milk.
2.)  Pour in the plant-based milk and mix together until thoroughly coated.
3.)  Measure approximately 1.5 cups per serving into 5 air-tight containers.  Store in the fridge and eat them for breakfast during the week, but allow to sit at least overnight before serving.

Amy's Notes:
For the plant-based milk, I like to use my homemade cashew milk (basic recipe here) or an unsweetened 30 calorie store bought milk.

These ONOs can be eaten cold straight from the fridge or heated for a minute or two in the microwave.  You can also add some extra goodies when you eat them such as extra fruit, coconut shavings, bit of dried fruit, extra plant-milk, etc.


Health and Happiness,

Amy

5-Minute Banana Bread Oatmeal

I eat oatmeal every. single. day.  And I love it!  Oatmeal is probably my second favorite food, second only to watermelon (ooooohhhh yeeeaaahhh watermelon season is just around the corner!!!).  I first loved oatmeal when I was in high school.  My dad started eating oatmeal in the mornings to help with his blood pressure and cholesterol that was high at the time from medication he had to take for his autoimmune kidney disease (which is totally gone now thanks to a WFPB diet!).  Even in high school I had (and still have) that "I want to be like daddy" feeling.  So, I tried oatmeal with a bunch of brown sugar and loved it.  At that time it was my new favorite dessert.

When I started a Nutritarian lifestyle my junior year of college in 2011, I had oatmeal a few times a week for breakfast, but with no brown sugar this time.  I loved it cooked with bananas and plant milk the most.  Then a few years into eating this way I started to lean towards having just fruit or a smoothie for breakfast, having oatmeal less frequently.

Now, as a breastfeeding mom, oatmeal is my everyday morning companion.  Oatmeal is one of those foods that is always suggested to help mothers maintain their milk supply.  Here is a nice article about that.  I'm happy that my daily oatmeal is now not only good for me, but good for Ben too.  Since I have oatmeal most every morning, I've slowly perfected several recipes that I love.  #1 on that list is Banana Bread Oatmeal.  This is the ultimate bowl of cozy yum yum!

Time: 5 minutes
Servings: 1 servings

Ingredients:
    Oatmeal:
        1/2 cup old fashioned rolled oats
        3/4 to 1 cup boiling water (I use water heated in my teapot)
        1 Tbsp ground flaxseeds (optional)
    Banana bread goo:
        1 small-medium banana
        1/2 cup plant-based milk
        1/2 tsp vanilla extract
        1/4 tsp pumpkin pie spice (or a bit of cinnamon and nutmeg)
        2 Tbsp chopped walnuts

Instructions:
1.)  In a smaller bowl mix together the rolled oats and ground flaxseeds.  Pour 3/4-1 cup boiling water over evenly and allow to sit while you prepare the other ingredients.
2.)  In a medium-sized bowl mash the banana with a fork until creamy but with some chunks.  Add in the plant-based milk, vanilla extract, pumpkin pie spice, and walnuts, stirring thoroughly.
3.)  Place banana mixture in the microwave for 1 minute on high.
4.)  Take the steeping oatmeal and scoop onto the heated banana mixture.  Serve immediately.

Amy's Notes:
If you prefer your oatmeal less chewy, cook it on the stovetop before combining it with the banana mixture.  I find my this way of cooking it is easier (because I'm already heating water for tea in the morning) and produces a chewy texture that I prefer oatmeal to be.  Adjust it to your tastes though.  :)

Health and Happiness,

Amy

Pinterest Reference:

BOSS Smoothie

The Husband and I often unnecessarily create acronyms for everyday random things.  We don't constantly talk in acronyms like robots, but make one up because we think it's funny, use it heavily for half an hour, then forget about it thereafter until we think of a new one.  Because that's how we do.  Love that man.  For example,

TMB: tight mama booty
SMS: so much spit-up (thanks Ben)

And today, the BOSS Smoothie.

BOSS Smoothie (Banana-Orange-Strawberry-Soy Milk)
Time: 5 minutes
Servings: 1-2 servings

Ingredients:
        2 oranges, peeled
        1 cup frozen strawberries
        1 frozen banana
        1 cup unsweetened soy or other plant-milk
        1 cup ice cubes

Instructions:
1.)  Add all ingredients to a high-speed blender.
2.)  Start on low speed and gradually increase to high.
3.)  Blend for 45-60 seconds on high speed.  Serve immediately.

Amy's Notes:
I whipped up this little yum yum before Kevin headed to work today and we split it.  Could easily be one large serving too.  And now, a bit of Kevin and Ben humor to start your weekend.

Great job Ben!

We're so proud of you!

Here Dad, have a beer.  You saw nothing.

Health and Happiness,

Amy

Apple Pie Oatmeal in the Pressure Cooker

Apples.  Apples!  Apples are probably my #1 favorite fall food.  GASP!  But what about pumpkin everything!?!  I know, I know, pumpkins are great.  I love seeing pumpkin everything over the blogosphere, Instagram, and Pinterest, but apples will always have my fall heart.

Being from Washington, we have some of the best apples in the world.  I have memories as a small child bringing my dad a big apple to bite into and get started for my tiny teeth.  I remember making apple pies with my mom, and the smell that would fill the kitchen.  I remember all through high school my mom packing my lunch with an apple and peanut butter sandwich just about every day. (Ha!  I was geared towards being vegetarian before I knew it!)

It seems that every year I go apple picking or to produce stands, I find a new variety that I've never seen before.  Golden delicious had always been my favorite as a kid, but now I have discovered Jonagolds, Ambrosias, and Pink Ladies... I just can't decide!

This recipe is to appease that fall/holiday craving for apple pie, but in a Nutritarian-friendly way.  I would suggest using a sweater apple for the recipe, but feel free to experiment with your favorites!

Apple Pie Oatmeal (Pressure Cooker)
Time: 5 minutes prep, 3 minutes High Pressure, quick release
Servings: 4 servings

Ingredients:
        2 apples, washed, cored and finely chopped
        2 cups rolled oats
        2 1/2 cups water (more if you like your oatmeal thinner)
        1/2 tsp cinnamon
        1/2 tsp vanilla extract
        1/4 tsp ground ginger
        1/4 tsp nutmeg
Topping options: plant-based milk, almonds, walnuts, raisins, craisins, banana slices, etc.

Instructions:
1.)  Cut the apples and place them first into the pressure cooker.
2.)  Sprinkle the rolled oats and spices over the apples. (This will help keep the oats from sticking and make sure the apples get thoroughly cooked.)
3.)  Add water and lock the pressure cooker.  Set to high pressure for 3 minutes, then do a quick release after cooking.
4.)  Serve hot with any of the suggested toppings.  This time I added chopped walnuts and a bit of extra cinnamon.

Amy's Notes:
This recipe could easily be adapted for the stove top, but would just require more stirring and watching, and would, of course, take quite a bit longer.

Either way you make this oatmeal, be prepared for a delicious breakfast treat that reminds me of falls at home... can you tell I might be a bit homesick since our move across state?

Health and Happiness,

Amy

Savory Smokey Oats - Recipe from "The Prevent and Reverse Heart Disease Cookbook"

Generally, our Sundays during football season are always spent in sweatpants, watching football and our Fantasy Football scores, while Kevin anxiously waits for his homemade pizza, and I spend time prepping meals for myself for the week.  This generally consists of cooking a large pot of grains like brown rice, wheat berries, barley, millet, quinoa, etc.  I also make sure I have enough beans to eat throughout the week, whether this be planning to eat quick-cooking legumes like lentils or black eyed peas, having stocks of canned beans, or cooking a crockpot full of a certain bean.

This Sunday, I made quinoa and cooked a crockpot of garbanzo beans for the week.  The nice thing about these two staples is that I know Kevin will happily eat both of them, with different add-ins than me of course!

I also decided to pre-make a breakfast/any-meal-of-the-day dish from Ann and Jane Esselstyn's new cookbook The Prevent and Reverse Heart Disease Cookbook called Savory Smokey Oats.  I recently got this book on my Kindle after listening to Chef AJ's telecast with the two Esselstyn ladies discussing the recipes featured in the cookbook.

Now, I don't have heart disease, nor do I plan on getting heart disease in the future, but after hearing them discuss some of the delicious recipes, I just couldn't resist!  Plus, my work graciously just sent me a $25 gift card to thank me for my efforts in organizing our office Health Fair last month, so in a way I was able to get the cookbook for free!

So far, I have made it through reading the introduction, breakfasts, lunches, soups, and spreads/toppings.  I still need to make my way through the appetizers/sides, salads, salad dressings, dinners and desserts (I can't wait!).

I have really enjoyed all of the personality and family-feel they have put into the cookbook.  You can really tell that these are the recipes these ladies have in their arsenal of regular meals for their families.  I just hate cookbooks that don't have that practicality and familiarity in them.

I also really like the versatility of all of their recipes, especially the hummus.  They encourage you to use their no-oil, no-tahini hummus in and on anything and everything.  I plan on making some of this hummus this week with my cooked garbanzo beans for the week.

Now on to the Savory Smokey Oats!  This recipe caught my eye because I LOVE oats, but have always associated them with sweeter tastes and breakfast time.  This recipe breaks the oat mold for sure!  This Sunday, I was in the mood for a savory breakfast, but didn't want to spend the time chopping and cooking potatoes and veggies, so I went with the savory oats.

Due to copyright issues, I obviously won't be posting the recipe, but I will provide a link to the recipe and let you know how I tweaked it a bit.

Savory Smokey Oats
Time: 5 minutes prep, 15 minutes cooking
Servings: 4 servings (double recipe)
Authors: Ann Crile Esselstyn and Jane Esselstyn
Recipe Link: Google Books

Amy's Notes:
I followed the recipe exactly as directed, but doubled the recipe.  I steamed chopped kale on the side to add at the end of the recipe.  Near the end of cooking, I thought the steel-cut oats seamed a bit soupy, so I added 1/2 cup old fashioned rolled oats (1/4 cup for single batch), and cooked for an additional 5 minutes.  This allowed it to thicken up perfectly and come together like I imagined from the picture.

I served my oats with a bit of black pepper and my favorite Louisiana hot sauce.  With the hot sauce, it became the perfect savory breakfast dish.  The flavors blend together nicely, and I can just imagine that this is going to taste great reheated the next day!

So far, I would give this cookbook a thumbs up, especially when it comes to recipes with no-oil and VERY minimal to no added sodium and sweeteners.  All of the recipes are very approachable and seem to be adaptable to different family tastes.  Even if you don't have heart disease, this cookbook should be on your shelf to help you prevent heart disease in the most delicious way!

If you would like to purchase this cookbook AND support Amy's Nutritarian Kitchen, by clicking this link you will be directed to Amazon and a little bit of the book sale will go to me for advertising.

Health and Happiness,

Amy

Whole Grain Waffles for Easter Sunday

Today I am excited to share with you a recipe from my mom.  I have mentioned several times before that my parents also follow a Nutritarian lifestyle, so I am lucky enough to be able to go home and have it be a safe haven of eating!

Since becoming a Nutritarian in the summer of 2011, my mom has found a handful of recipes that are her regular go-to meals, including teriyaki chickpea and pineapple rice, Thai veggie pizza, black bean and veggie fajitas, lentil soup, black bean burgers, and Kitty's Asian Slaw.  Recently she has added a waffle recipe that she created, into her rotation.  I couldn't think of anything more delicious and filling to have for Easter brunch than her Whole Grain Waffles topped with peanut butter and organic maple syrup, with some orange slices on the side.

Whole Grain Waffles for Easter Sunday

Time: 20 minutes
Servings:  2-4

Ingredients:
        1 flax egg (1 Tbsp flaxseed meal & 2.5 Tbsp water)
        1 Tbsp molasses
        1 ripe banana
        6 dates (or about 1/4 cup)
        1/2 Tbsp baking powder
        1 cup plant-based milk (more to thin)
        1 cup whole wheat flour
        1/4 cup ground old fashioned oats

Instructions:

1. Preheat waffle iron while you prepare the batter.
2. Stir together the flaxseed meal and water, and set aside.
3. In a high speed blender, blend the plant milk, molasses, banana, and dates until smooth and creamy.
4. Mix your dry ingredients in a medium-sized bowl.  Mix in blended banana mixture and flaxseed.
5. Stir well to combine, adding more plant milk to thin to the correct consistency.
6. Coat your waffle iron with non-stick spray and pour the batter in.  Cook until as crispy as you like it.
7.  Serve with fresh fruit, nut butter, or your favorite syrup.

Kitty's Notes:

As you are cooking a batch of this, the batter tends to thicken up, so thin with more almond milk if it becomes too thick.  We like to have our waffles with natural peanut butter and organic maple syrup.  It would also be delicious to have some blended fresh berries or mashed banana on top if you are trying to watch your added sugar intake.  We have never tried making this recipe as a pancake, but the batter should be able to cook in a similar way.   If you try this, please let us know how it went in the comment section!

Breakfast and Exercising Habits

I hope everyone had a great weekend, and are more ready to take on the week than I am!  This is the last week of school before Spring Break for me, and of course, this is when all of my midterm tests and papers are!  I have a paper due tomorrow and three exams on Thursday, so I will essentially get very little sleep and have no life for the next few days.  However, I do have something to look forward to for Spring Break....

BABY!!!!!!!

Kevin and I are leaving with some friends on Thursday for a big road trip going from Pullman, WA (where we live), to Bozeman, MT to see my brother and sister-in-law, then to Salt Lake City, UT for a day, and finally to Las Vegas, NV!  This will be my second time to Vegas, but it will be a first for many other things!  Last summer I went with my mom and had a great time walking down the strip and seeing all the new sights, but I'm very excited this time to focus in on some specific activities like seeing the Mob Museum, going to the Tournament of the Kings, laying by the pool, and gambling at a few casino tables.  

Compared to the weather here in Pullman, it will be about 20-40 degrees warmer in Vegas, so I'm excited to lay by the pool and enjoy the sun.  This means.... swimsuits....  Fortunately, Kevin and I have been work out maniacs for the past month and have been getting quite smexy lol.  I've always been more of a social exerciser to the point that I'd prefer to play a sport or do cardio when I can enjoy someone else's company and have them encourage and push me to do better than I would on my own.  Kevin, it turns out, is my perfect person to do that with.  Although our workout goals are very different, we seem to encourage each other through light competition to better our health each time we go to the Student Rec Center.

Generally, when I used to go to the gym by myself, I would do cardio for about 30 minutes, abs for 10, a little bit of arms, and call it good.  This would get me in and out of the gym in about an hour, but would not show much for results.  In contrast, when Kevin and I go to the gym together, we stay for 2-3 hours if possible.  We now do about an hour of cardio on the bike, sometimes some running on the track, as much abs as we can take, lower back exercises, arm weight lifting, and at least ten minutes before and after of stretching.  On top of feeling very accomplished for doing this, I feel like I have a lot more energy for the rest of my day, which is nice.  

One downfall to my increased physical activity has been that I have had to adjust my eating schedule.  I'm generally in class from 9-1, so going straight to the gym for an extended amount of time gets me home around 3 or 4.  I never like to work out right after I eat, so that just leaves breakfast before I go to the gym to power me through the day and my workout.  Before finding that out I needed more "fuel" for the gym, I used to just have two fruits for breakfast in the morning, like an apple or banana, but eating just this would make me come home and crash after the gym, and make me want to overeat at night for dinner.  My solution?  Rip's Big Bowl from the Engine 2 Diet by Rip Esselstyn (find a link to buy the book in my Amazon book list down the right column of my blog).  I find that a version of this breakfast cereal bowl keeps me full and satisfied till nearly dinner time, and fuels me perfectly for longer workouts.  In the summer, this would be a breakfast I would have before going on a long hike or bike ride.

ANK's Version of Rip's Big Bowl

Ingredients: (serves 2, or one very hungry workout maniac!)

1/3 c old fashioned oats

1/3 c Grape Nuts

1/3 c Uncle Sam Whole Wheat Berry Flakes

1 T ground flaxseeds

1 T raisins

1 T chopped walnuts

1 banana, halved lengthwise and sliced

1 apple, peeled and cubed

1 orange peeled and cubed

1-2 c milk alternative (your choice)

Directions: Combine all ingredients except for milk and mix with a spoon.  Divide into two bowl2 and pour as much alternative milk as desired.  Enjoy, and get ready to be full and active for the rest of the morning and afternoon!

Amy's Notes: This is a very large breakfast that is meant for someone who is very active, or plans on having a big workout during the day.  Remember that on a nutritarian or plant strong diet, you don't need to count calories or measure most foods, but you do need to pay attention to your level of satisfaction.  Do not eat more than it takes to fulfill your hunger in the morning.

What's your favorite meal to have for breakfast?  Do you change your breakfast according to your activity level of the day?

Hashbrowns with Veggies and Vegan Hollandaise Sauce

On the weekends I love to eat a larger brunch meal that serves as my breakfast and lunch for the day.  Because it covers two meals, I of course like to make something with a bit more effort.  This weekend I was particularly craving hashbrowns with veggies and hollandaise sauce.  In un-nutritarian hollandaise sauce the ingredients would typically include: egg yolks, butter, lemon juice, and spices.  Because the main ingredients are not in my diet, I knew this was going to be challenging.  I searched online for vegan hollandaise sauce recipes and did not find ones that I could make, as they required ingredients that I don't usually keep on hand.  I am not a fan of SAD (Standard American Diet) vegan substitutes such vegan cheese, vegan margarine, and vegan mayo.  I find that they do not taste very good in the first place, and definitely nothing like what they are substituting.  They often times have just as much fat in the vegan option as they do in the SAD original, so I like to avoid these in my everyday cooking.  Included in the recipe below was my version of a hollandaise sauce, but feel free to use your own favorite recipe instead, or just top your hashbrowns with ketsup, salsa, hot sauce, or whatever you prefer.

Hashbrowns with Veggies and Vegan Hollandaise Sauce

Ingredients: (serves 2)

4 small or 2 medium white potatoes, peeled and shredded

2 c mixed cut veggies, your preference

1/4 c non-dairy milk

1/3 c garbonzo beans, or 1/4 c plain hummus

2 T nutritional yeast

1 T mustard

1/4 t tumeric

1 pinch cayenne pepper

1/4 t cumin

Directions: Once the potatoes have been peeled and shredded (I shredded mine in my food processor that has a shredding blade), place the shredded potato in a cheese cloth or thin towel and squeeze out as much excess liquid as you can.  
Prepare a large skillet by heating it over medium heat and spraying it well with a misto (or use very little oil to coat).  Put your shredded potatoes into the skillet and push it to meet the sides and lay flat on the pan.  
While one side is frying (for about 10 minutes), place the non-dairy milk, garbanzo beans, nutritional yeast, mustard, tumeric, cayenne pepper, and cumin in a small food processor, and process until smooth and creamy.  Add salt and pepper to the hollandaise sauce as desired.  
In a separate small skillet, water saute the veggies (I used veggies from my Mexi-salad) until tender.  
Flip the hashbrowns once the bottom is as crispy as you wish.  Allow this side to cook for another 10 minutes or until crispy.   
When done, cut the hashbrowns down the middle with a pizza cutter and place on plates.  Top each with the sauted veggies and the hollandaise sauce.  Enjoy your awesome breakfast!

Amy's Notes: As I said earlier, I used my large food processor to shred the potatoes, and I found that they turned a little pink.  I was thinking my potatoes had gone bad, even though I had just bought them, but I did a bit of research and found that this website explains the phenomenon very well:

"When you cut into the potato, you damage the cell walls that keep everything nice and tidy. The phenols and the enzymes meet the oxygen coming in from the outside world, causing a chemical reaction to take place. This chemical reaction results in - you guessed it - pink potatoes.

This discoloration isn't harmful to us and you can still eat those potatoes - it can just be a bit off-putting to serve a plate of pink potatoes! FYI: This is actually the exact same chemical reaction that makes apples, bananas, and other fruits turn brown and mushy."

So fear not!  Your potatoes are just fine if they turned a little pink like mine did.  Also, feel free to use whatever veggies you want to put on the hashbrowns!  I used my Mexi-salad I made in my last blog post, and some napa cabbage that I've had in my fridge.  I bet onions and mushrooms would be an awesome veggie topping for this!

What is your opinion of food substitutes like soy cheese, vegan cream cheese, and vegan mayo?  Are they really worth how much they tend to cost?

Chia Berry Oatmeal

Sometimes I forget how great breakfast can be!  Usually I get up with just enough time in the morning to get ready and grab a banana as I run out the door.  Ok, so not the healthiest routine, but I'm working on it.  This morning I got up well over an hour before I had to leave for the bus to campus (and I need only 20 minutes to get ready to go), so I spent some of my extra time whipping up this quick and delicious oatmeal, then I spent some time in bed with my computer learning how Pinterest works.  

I was recently invited to it by my sister-in-law, who is also one of my bridesmaids and has been helping me tons with ideas for the wedding, Thanks Katie!  She thought Pintrist would be a great spot to keep all of my wedding ideas and dreams from things I see at online wedding websites.  She has sent me many helpful links to DIY sites and example weddings; this is what her, and now I, refer to as "wedding porn." Hehe.  Other than wedding stuff, Pintrist has been a great spot for me to keep track of a bunch of recipes I've tried and loved, or recipes I want to try.  To find my boards on Pintrist go to this link and follow me if you want to keep track of what I'm loving in the nutritarian (or wedding idea) world.  

Chia Berry Oatmeal

Ingredients: (serves 1)

1 T chia seeds

1/3 c almond milk

1/2 c oats

2/3 c water

1 c berries

Directions:  The night before serving, or at least 1 hour before serving, mix the chia seeds into the almond milk in a small glass and let sit.  In a good sized, microwaveable bowl, layer 1/2 c of the berries on the bottom, then the dry oats, and then add the water.  In a microwave, microwave on high for three minutes.  Carefully remove from the microwave and stir.  The oatmeal should be a lovely (depending on your type of berry)-color.  Pour the almond milk and chia seed mix on top and a couple more fresh berries.  Enjoy!

Amy's notes:  I microwaved my oatmeal, but this recipe could be easily done on the stovetop.  For my oatmeal this morning I used just blackberries, but any sort of berry would work great.  It would be even better with a variety of berries in one oatmeal if you have the fruit available!  My favorites would be: raspberries, blackberries, blueberries, strawberries, seeded cherries, or even pomegranates!

Thankfully I am a person that enjoys sweet breakfasts more than salty/savory, because I have no idea how to translate an omlette or other egg dish into a nutritarian option.  My favorite breakfasts (on weekends and for more of a brunch), used to be eggs benedict with hashbrowns.  My favorite thing about eggs benedict would have to be the hollandaise sauce.  I think I will work on making this into a better nutritarian option.  I believe I have found my challenge for the weekend! :)

What types of breakfasts do you enjoy?  Do you have any experience with egg-like nutritarian breakfasts?

Baked Sweet Potatoes with Apples and Walnuts

I'm so happy to have apples again!  I brought home nearly twice as many as last time, and I can't wait to start using them.  The following recipe was sent to me from Dr. Fuhrman because I am a website member.  Members get recipes sent to them daily along with other special offers.  My membership costs around $4 a month and gives me access to online tools such as custom menus, "ask the doctor" forums, and a large archive of recipes.  The recipes alone make the membership worth it.  My only complaint is that a very small fraction of the recipes have pictures with them, which is usually the reason why we choose to make most things: because they look good.  First is my recipe as I made it today, followed by the official Dr. Fuhrman Baked Sweet Potatoes with Apples and Cranberries.

ANK Baked Sweet Potatoes with Apples and Walnuts

Ingredients:

1 very large sweet potato, peeled and cut into 1 inch chunks

1 large golden delicious apple, peeled and diced

3/4 c chopped frozen prunes

1/4 c raisins

1/4 c pineapple juice

1/4 c walnuts, lightly chopped

Directions:  Preheat oven to 350 degrees F.  Place sweet potatoes in a baking dish and top with diced apples, prunes, raisins, and walnuts.  Pour pineapple juice over evenly.  Cover tightly with foil.  Bake for 1 hour and 15 minutes or until sweet potatoes are tender when pierced with a fork.

Dr. Fuhrman's Baked Sweet Potatoes with Apples and Cranberries

Ingredients:

4 large sweet potatoes, peeled and cut into 1 inch chunks

2 medium Granny Smith apples, peeled and diced

3/4 c cranberries, fresh or frozen

1/2 c raisins

1/2 c orange juice

Directions: Preheat oven to 350 degrees F.  Place sweet potatoes in a large baking dish.  Top with diced apples, cranberries, and raisins.  Pour orange juice over all.  Cover tightly with lid or foil.  Bake for 1 and 1/4 hours or until sweet potatoes are tender when pierced with a fork.

I have to say this recipe is just delicious!  I made it very late on Tuesday night and did not get to try it till Wednesday for lunch.  It was savory enough to have for lunch or for more of a dessert.  I'm planning on having it in my oatmeal tomorrow morning.  Yum!

I've gotten in the habit of keeping a couple different choices of frozen fruit in my fridge, such a prunes, bananas, and pineapple.  What is your favorite frozen fruit to keep on hand?