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

Date-Nut-Seed Energy Balls

Being pregnant in the summertime has not been so fun for me.  You guys probably know by now that I really hate the heat.  Give me an overcast 65-degree day over a sunshiny 80-degree day anytime.  Maybe this is the ultimate result of growing up and living in the Pacific Northwest.  

When I was pregnant with Ben I made several batches of oatmeal lactation support cookies to have before and after labor, but there was no way I was going to turn on the oven this time around.  So, these raw Date-Nut-Seed Energy balls were my solution.

When pulling together the ingredients, I essentially wanted to make these little calorie-dense healthy fat bombs to give me energy before, during, and after labor.  The fact that they store well in the freezer and taste great cold is a happy coincidence.  They can also be stored in the fridge for some time, or on the counter for several days... if they last that long.  

Date-Nut-Seed Energy Balls
Time: 15 minutes
Servings: 24 servings

Ingredients:

• 6 tbsp raw almonds
• 6 tbsp raw pepitas
• 1/4 cup rolled oats
• 1 cup packed dates, pits removed
• 2 Tbsp chia seeds
• 2 Tbsp ground flaxseeds
• 2 Tbsp peanut butter

(FOR A DOUBLE BATCH):

• 3/4 cup raw almonds
• 3/4 cup raw pepitas
• 1/2 cup rolled oats
• 2 cups packed dates, pits removed
• 1/4 cup chia seeds
• 1/4 cup ground flaxseeds
• 1/4 cup peanut butter

Instructions:
1.)  In a food processor, pulse the almonds, pepitas, and rolled oats until a coarse flour forms.
2.)  Add in the remaining ingredients and blend until a dough starts to form.
3.)  Pour blended mixture into a bowl and mix with a spoon to make sure all of the processed ingredients are well mixed together.

4.)  Using your hands, grab a small handful of the dough and form a tight ball, about the size of a ping pong ball.

5.) Place the balls on a non-stick baking tray or a plate covered with parchment paper.  Once all of the dough is used and the balls are formed, place the tray or plate in the freezer for 20 minutes before removing and storing how you prefer.

Amy's Notes:
In a perfect world, these would include some form of chocolate.  Because I primarily made them for after birth when I would be breastfeeding, I opted to not add any cocoa, chocolate chips, or melted chocolate coating (chocolate seamed to bother Ben when I breastfed the first time around).  BUT don't let that stop you!  If you wanted to add some chocolate, I would suggest you try adding 1-2 Tbsps of cocoa powder, 2 Tbsps of mini vegan chocolate chips, or dipping the frozen balls in a bit of melted chocolate and returning to the freezer to solidify.

Health and Happiness,

Amy

Spring Greens and Beet Salad with Creamy Maple Dijon Dressing

Scroll Down to See Salad Recipe

Another week has come and gone.  Seriously?  How is it that time is going so quickly lately?  Last weekend my SIL had her baby girl (She's an absolute doll!  Red hair like mama.), and my husband's coworker had her little boy as well.  An old family friend's wife also had twins this last week.  This has truly been the week of the baby, and it made me stop in my tracks and look at little Ben who is not so little anymore.

At 8.5 months, Ben's personality is growing bigger every day.  He started crawling a few weeks ago and is on the move constantly.  Baby gates and serious baby proofing need to happen very soon in our house.  All of the new babies in the world really made me stop this week and savor those baby snuggles and admire Ben's tiny hands squishing his food, and wrapping around my finger when he nurses.  These moments will be gone before I know it.

We have a busy busy month coming up.  I have mostly been a SAHM, but have been kept on by my company as a temporary on-call employee when they get busy and need extra help.  I got a call from my boss last week to see if I would be up for going across the state to the Spokane office to help them with some organizing before the office has tenant improvements.  A company sponsored trip to go home and see family (and work a little I suppose)?  Heck yes!  I'm picking up a rental car tomorrow, and then Sunday Ben and I leave to go to Spokane for the week.  I'm lucky to have a mama willing and happy to watch Ben while I work for the week, and I'm excited to see some of my old coworkers.

After being in Spokane next week, we'll head back home and then spend the 4th of July holiday with Kevin's family on vacation in Ocean Shores, which is 2 hours away.  After we get back from that we'll turn around and leave the next day to go back to Spokane.  Ben will be staying with my parents over that next weekend while I go to Lake Chelan with my girlfriends for a friend's bachelorette celebration.  This will be the first time I'm away from Ben for longer than a half a day.  I'm sure I'll have a wonderful time relaxing and celebrating with my girls, but I know I'll miss him so much.

After the Lake Chelan weekend I'll go back to Spokane and spend the week there helping my hometown church with Vacation Bible School.  The next weekend Kevin will fly into Spokane and we will go to my friend's wedding and then Ben will be baptized on Sunday before we head back home.  It's a lot of travel, and I'm hoping Ben does well with the drives.  We've driven to Spokane once before a few months ago, and he did great as long as we had frequent stops to eat and get some wiggles out.

Anyways, you came here for the beet salad right?

Beets don't tend to be a very regular vegetable in our house, but when I get a craving for beets, I just have to have them!  Beets are high in phytonutrients and anti-oxidants, and have anti-inflammitory properties.  Beets are also high in folate, manganese, potassium, and copper.  I always think when we get plant-based cravings, it is our bodies needing an extra bit of something that that food is high in.  So, I picked up some beets, steamed them in my InstantPot, and enjoyed them in this salad all week.

Spring Greens and Beet Salad
with Creamy Maple Dijon Dressing
Time: 10 minutes 
Servings: 1 serving

Ingredients:
        1 beet - peeled, steamed, and thinly sliced
        4-6 cups mixed spring greens
        3-6 radishes, thinly sliced
        1/2 - 1 cup cooked brown lentils (you can sub in any bean you'd like)
        small handful of pecans (optional)
        Dressing:
            1 Tbsp Dijon mustard
            1 Tbsp almond butter (tahini, cashew butter, or sunflower seed butter would work well too)
            1 Tbsp pure maple syrup
            1-2 Tbsp water to thin

Instructions:
1.)  Prep all ingredients.  See my notes below on how to steam the beets and cook the lentils quickly in the InstantPot.
2.)  In a small bowl mix together the dressing ingredients until smooth and creamy.  Add in the lentils and stir to coat.
3.)  In a large bowl layer the spring greens, beets, and radishes.  Then top with the lentil dressing mixture.  Sprinkle some chopped pecans on top if desired.  Enjoy immediately.

Amy's Notes:
I would suggest steaming several beets and cooking a couple cups of lentils ahead of time to have in salads all week.  If you do this, store the ingredients separately and prep just before eating the salad.

To steam beets - Remove the tops and bottom root with a knife, wash thoroughly.  Place a steamer basket in the InstantPot with the whole beets and 1-2 cups of water.  Set to cook on high for 15 minutes.  Do a quick release or a natural pressure release when the timer is done.  Allow to cool, peel, slice, and store in an airtight container in the fridge for up to 1 week.

To cook the lentils - Rinse and pick through 2 cups of dry brown lentils.  Place then in the InstantPot with 3 1/2-4 cups of water.  Set to cook on high for 10 minutes, and allow for a natural pressure release.  Drain any excess liquid and store in an airtight container in the fridge for up to 1 week.

You can really tweak this recipe to be just how you like it.  Change your type of greens, use golden beets instead of red, use chickpeas instead of lentils, use honey mustard instead of Dijon.  The point is, make a salad and enjoy it!  I sometimes get lax about having a salad every day, but if I change it up from week to week with yummy recipes like this, I really look forward to my greens at lunch.

Health and Happiness,

Amy