Recipe-Packed Post

I can't stand lazy days. They're just not for me. I find that I'm much happier when I'm active and productive all day; I feel better when I've gotten lots done. Today was a great day for me. I have all these recipes I need to post, so first order of business: Strawberries n' Cream Oatmeal Pudding.


A few days ago I made this for breakfast. I wanted to try a pudding recipe since I haven't tried many before, and I'd been itching to try CCK's Kozyshack recipe--with my own tweaks, of course. ;-) Using her basic idea, I prepared the pudding the night before, using the fresh strawberries I picked up at the grocery (very ripe, sweet strawberries work the best). First, puree 3/4 cup strawberries, half a serving firm tofu (I used Mori-nu light), 3/4 cup almond (or other) milk, and 2 teaspoons (you can use less, if you want) pure vanilla extract. Stir this mixture into 1/2 cup oats and leave covered in the fridge overnight.

When you're right-n'-ready for your brekkie pudding, take out the oatmeal and pulse a few times in your blender or food processor. Transfer to a small saucepan and cook on the stove on medium-high, covered, for at least twenty minutes, then reduce heat to medium-low and cook for another twenty uncovered, or until you've reached the desired consistency and the pudding has cooked down and sweetened up a little. Enjoy warm or place back in the fridge to chill and enjoy it cold later (both ways are delicious! and the chilled one gets a bit sweeter).

I garnished mine with a few goji berries (but fresh, heart-shaped strawberry slices would've looked so much prettier--I'll be sure to upload a better, more professional photograph when I make this pudding again next in the future--with a better camera and better presentation).

Creamy, pink, delicious goop!


 It was absolutely delicious the morning I had it. This morning, however, I enjoyed one of my favorite breakfast soft-serves--a Peppermint Soft-Serve. Using the basic recipe, I just blended together a frozen banana, 1/4 cup almond milk with 1/2 teaspoon pure peppermint extract stirred in that I chilled for a bit in the freezer in advance, and a large handful of frozen spinach. The Ninja whipped it right up into a smooth, dreamy n' minty delight.

Garnished with a fresh sprig of spearmint from the garden. <3

Look at all that green! This would be perfect for St. Patty's Day, don't you think?



Next recipe on the agenda: Pumpkin-Quinoa Bars!


I'd heard of baking with quinoa while putzing around blogs. I absolutely adore quinoa, though I've only ever had it in savory dishes. I figured it'd made delicious baked goodies as well; why not?

I found a recipe online and altered it to my likes (arguably, improving it). Making the bars single-serving, I prepared 1/4 cup quinoa--using the normal method, bringing it to a boil on the stove with 1/2 cup water and simmering for fifteen minutes covered. Then, I blended half of the quinoa with 1/2 cup of organic pumpkin puree, 1/4 cup water (but maybe almond milk would work better next time?), one teaspoon vanilla extract, and half a box of raisins (I used them as the sweetener, because I like to use fruit for my sweetness--you can also use sweetener or choice, like brown sugar, stevia, honey, agave, etc., though you might have to alter the recipe a bit). I pre-heated the oven to 325 degrees Fahrenheit.

Meanwhile, in a separate bowl, I prepared a flax "egg" by mixing together a tablespoon of water with a tablespoon of flax meal and letting that sit for a few minutes. Then stirred in the spice for the bars (of course, these measurements can be altered to your taste-buds/flavor preferences): a heaping teaspoon of ground cinnamon, scant 1/2 a teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg. I also added a pinch (about 1/8 teaspoon) of baking powder and an even smaller pinch of baking soda.

Then, I mixed the wet mixture into the bowl, also adding the rest of the quinoa, until all of it was blended well together. I scooped this pumpkin-licious dough into a small glass baking dish (any small oven-safe pan/dish, etc. will do, of course) lined with parchment paper (for super-easy clean-up; some people use tinfoil, but I find that it hinders the baking process), spreading it out into a thin, 1/3 inch layer for my bars. The baking time depends on how thick you make your bars: if you want thinner bars, about the thickness I made mine, bake at 325 degrees Fahrenheit for 40 to 45 minutes. For thicker bars, simply cook longer, and maybe up the temperature to 350 for faster cooking (but I warn you--they might end up being uncooked a little on the inside).

When they were done, I took them out to let them cool on the counter for ten minutes, then I transferred them to the refrigerator to chill for another twenty. At this point, it would probably be best to let the bars set overnight to give them a chance to firm and sweeten up, but since I was so eager to try my Pumpkin-Quinoa Bars, I used the quicker option: I popped them in the freezer for another twenty-or-so minutes. Then, when I just couldn't wait any longer, out they came, onto the plate.

Because of my impatience, the bars had a bit of a strange texture--chewy on the outside and kind of soft on the inside. Next time I use this recipe, I'll be sure to prepare them the day before so they can sit in the refrigerator to properly set and firm up.

And so I discovered another wonderful way to use quinoa! :-)

Another post is coming up soon--I just needed this one to get out some built-up recipes. I have a ton built up. I've been busy busy busy in the kitchen lately, ;-)

My Favorite Meal

Breakfast. The most important meal of the day.

Serving it up, Shannon's way!

Wake up, sunshine! Breakfast is gives us energy to kick-start our day. Eating a good-sized, healthy breakfast boosts our metabolism and keeps us from getting too hungry later. It also keeps our minds awake and attentive and improves our mood. A yummy, nutritious breakfast makes a healthy, happy teen (or anyone, for that matter)!
Because it's summertime and I barely ever run anymore due to the excessive heat, breakfast is usually my carb-&-sugar pre-workout meal--the energy for my swimming (or sometimes jumprope) workout. I usually have some combination of fruit and whole grain.

And one of my favorite breakfasts? Why, oatmeal of course! Oatmeal is full of healthy grains and carbohydrates and is great for your heart! It also has fiber and a fair amount of protein, so it's a perfect way to start your day. And there are so many different ways you can shake up your oats! OATMEAL CAN BE SO MUCH MORE THAN A BOWL OF GOOP! Use any fruit or combination of fruits (fresh and/or dried); use different, new, and interesting extracts and flavorings; play around with spices; add your favorite nut-butter; throw in some cacao nibs or chocolate chips or WHATEVER. THE POSSIBILITIES ARE ENDLESS!!! ;-)

This morning I went with a classic: banana oatmeal.

My favorite oatmeal method is overnight and raw, especially during the summer when I like my oatmeal nice n' cold. (Have you ever tried cold oatmeal like this? I lovelovelove it.) So last night I mixed all my ingredients together and popped the bowl, covered, in the refrigerator. I use CCK's voluminous oatmeal trick to get extra-plumped oatmeal, 'cause that's how I prefer my oatmeal--like Snooki likes her hair: the bigger the better. ;-)

^Snookilicious^
(Hairstyle and facial expression)

In the morning, when I was all right-n'-ready to enjoy my lucious, pumped-up banana oatmeal, I just grabbed it from the fridge, gave it a stir, sprinkled a few cacao nibs and a skosh of extra cinnamon on top, and Shannabananafeefifofannah! delectable banana oatmeal for me to luxuriate in. Simple, wholesome goodness. <3

 I very much enjoyed it.



Questions:

So what's your morning like usually? Do you eat breakfast? If so, what are they like--do you have larger breakfasts or small ones, maybe for on the go? What's your favorite breakfast?

I can't wait to read your responses! :-)

For me, it's hard to say, but I might have to go with Mocha-Banana Soft-Serve. (Although, of course, I'd eat it with something else too, since I'm so big on breakfasts! And I couldn't have it too often; I love variety way too much.) Espresso and banana just go so good together (actually, a lot of things go good with banana!), and I am just absolutely head-over-heels for that creamy, dreamy soft-serve that the frozen banana works for so well. Mmmm. <3

My blog has been inching along since I started it, a few days ago. It's still pretty small and needs a lot of construction and organization and, of course, time, but I'm hoping it'll grow so that I have it running well and get lots of feedback and connection. If you're reading this, thanks bunches for helping me! Just by visiting my blog you're improving it. ;-)

Monkey Oatmeal

When I was little, my dad's nickname for me was Shann-the-Monkey. Whenever he still uses it now it always makes me smile. :-)

The nickname inspired the name of this oatmeal variation, especially because my dad LOVES peanut-butter.

Peanut-butter and banana is a classic combo, and they make an epic duo in this oatmeal variation! But ANY nut butter works really good in this recipe--almond and walnut especially.

Ingredients:

1/2 cup oats
1/2 to 3/4 cup non-dairy milk or water (I like almond milk)
1 banana, preferably more ripe than not
1-2 tablespoons all-natural peanut-butter
1/2 teaspoon pure vanilla extract
Dash of cinnamon
Dash of nutmeg


Directions:

Either mash up the banana, peanut-butter, vanilla, and spices together by hand or blend together in a food processor. Use your favorite method to make the oatmeal. If you use the conventional stovetop method, cook the banana mash a little first and then stir in the liquid. Once it's hot, mix in the oats and cook on low as usual, until done. If using the overnight method, blend the liquid with the banana puree, stir in the oats, and cover and let rest in the fridge overnight. Top with chopped nuts, cacao nibs, a few banana slices, and/or a sprinkle of extra cinnamon if desired.
For a Choco-Monkey version, just add one or two tablespoons of dark cacao powder or stir in some cacao nibs.