Tag Archives: banana
I love fresh ginger. I love to drink it and I love to cook with it. I like the powerful scent that fills the room when you juice ginger, and I love the surprising zest it adds in a savory dish.
I’ve often looked into ways to add ginger to oatmeal, but in the past, I’ve never been satisfied with it. This recipe changed that.
Isn’t this the best mess you’ve ever seen? Don’t you want to just lick it all up??
When I dumped this recipe into this bowl and saw it was going to overflow, I just kind of shrugged and let it happen. Then I dumped tahini all over it and let that overflow, too. It’s cascades of tahini delight.
Hi friends. My name is Kelsey, if we haven’t met before. I hang out on Instagram as @amindfulvegan, and today I’m here to share with you a recipe that I posted a photo of on four separate occasions before I realized that I probably needed to cool it.
I’m a little bit embarrassed to be sharing this recipe with you. It features two things that I’ve given my mother an incredible amount of grief for liking: green tea and coconut. I spent 22 holiday seasons complaining about the presence of coconut pie (and one saying “no thank you, that’s got eggs”) and I can’t tell you how many times I’ve turned my nose up at the Diet Arizona green tea in my parents’ fridge. (Seriously though, diet green tea is pretty gross.)
You know what’s also gross? Matcha tea. I had never tried it, so I made some before I wrote this recipe up and that stuff is nasty. It’s grassy and bitter, but not in a good way. My recommendations for eating matcha are the same as the ones Lauren made in a recent post. That’s what a whole banana, and the coconut water, is for–cutting the bitterness. It tones the matcha flavor down to make a pleasant, fresh tasting bowl of oats that I promise isn’t grassy in the slightest. (more…)
Molasses and tahini create a simple, classic Turkish treat known as Tahin Pekmez. It can be eaten by the spoonful–like a dessert soup, if you will–or used as a dip with breads. The real deal is made using grape molasses, but that’s not particularly something that can be found on a whim in the States, so good ol’ regular molasses will do.
The great part about combining molasses with tahini is that it mellows tahini’s bitterness without completely obliterating it. Molasses has such a strong flavor with just a hint of sweetness, which complements tahini beautifully. If you think you don’t like tahini, I think this could potentially change your mind! (But alas, I say that about all my tahini recipes. ?)
After months (literally, months) of having homemade hot chocolate virtually every single day*, I finally figured out how to transfer that love to my morning oatmeal.
*It’s an addiction at this point, TBH.
You see, I have a few versions of my European-style (i.e. THICK AS PUDDING) hot chocolate. One is peppermint. Another is Mexican. Another is almond. And the final version is my personal favorite: cardamom.
Add cardamom to your hot chocolate. You won’t regret it.
I have considered sharing my hot chocolate recipe many a time on here, but it seemed so irrelevant; there are no oats involved, after all. Alternatively, I tried finding a similar recipe on the internet for me to include in my “Random Recommendations” section, but that has been unsuccessful as well. It looks like my hot chocolate recipe will remain a well-kept secret. For now.
Instead, I have this oatmeal recipe for you. One day for dinner, I wasn’t in the mood to make anything interesting for dinner. I try to avoid doing this, but I decided to be lazy and make oatmeal. As always, I wanted to make my Fudgy Banana & Peanut Butter Oatmeal, but I felt dumb for making that the second time in one day. To make it more interesting, I grabbed my jar of cardamom. (more…)
Does Kelsey really need an introduction? ? You may know her from her two guest posts, Cookies N Cream Overnight Oatmeal and Spiced Parsnip Oatmeal, or perhaps from her frequent appearances in the “This Week in Oatmeal” series. I have collaborated with her so often that I just assumed I had already featured her as an Oatmeal Enthusiast–turns out I hadn’t! Thus, it is my great pleasure to pass the keyboard to Kelsey and let her tell her story.
My name is Kelsey, but you might know me as @fortheloveof_pb on Instagram. I’m beyond thrilled to be your Oatmeal Enthusiast for February!
At 23, I’ve finally gotten to the point in my life where I’ve made health and fitness a priority. I exercise daily (swimming with a masters’ group, Blogilates videos, and hot yoga are current favorites), and I eat an incredibly “clean” diet: vegan, unprocessed foods with minimal added sugar and oil.
It wasn’t always that way. My favorite food used to be boxed mac and cheese, and for the first two years of college my fridge was regularly filled with frozen mozzarella sticks, cookie dough, and chocolate frosting. And you know I wasn’t baking those cookies.
Right after I turned 21, I contracted an H. Pylori infection, but I wouldn’t know that for almost four months. It was like, overnight, my digestive system just turned on me. I was battling constant heartburn and nausea that kept me up every night. It took four months to figure out what was wrong, but even after the infection was eradicated, I spent another year dealing with the lingering symptoms from this infection.
I realized, in order to combat these lingering symptoms, I needed to overhaul my diet.
Over a couple months, I cut out most processed foods and started eating more fiber. One of the first swaps I made was eating oatmeal for breakfast in place of frozen waffles. I can’t tell you how many bowls of strawberry and peanut butter oatmeal I ate my senior year of college because it was about the only thing that never made me feel ill.
This past May, I decided I was tired of taking medication to manage my symptoms. I had heard stories about people with digestive issues that were cleared up by a vegan diet, so I decided to try it. And it worked. I no longer take any medication and have been symptom-free since July.
Throughout my recovery, oatmeal was a constant in my diet because it was one of my “safest” foods; no indigestion or nausea here, ever. Over time I began to expand my oatmeal repertoire and discovered Lauren’s blog. From there I got inspired. There was so much more you could do with oatmeal than just add strawberries. It was something you could put vegetables in!
And I do – every day. Oatmeal is actually where I get a lot of the veggies into my diet. I love that oatmeal offers the opportunity to “sneak” more fruits and veggies into my diet in delicious ways. Sometimes I think about how ridiculous it is that I’m having, say, chocolate carrot cake oatmeal for breakfast. It tastes like dessert, but its really just fruit, veggies, whole grains, and of course some peanut butter.
The funny thing is, even though I eat more adventurously than I ever have, I still eat oatmeal more than anything else. Although, let’s be honest, my oatmeal is often pretty adventurous too. It’s easily my favorite food, and I’m so excited that I get to share it with my family (my Dad posts about my oatmeal on Facebook every time I come home to visit), my friends, on Instagram, and with you all this week! With that in mind, I tried to line up a week of oatmeal that highlights everything I’ve ever considered to be a favorite. I hope you enjoy it and get inspired to try out a new oatmeal flavor!
Saturday: Strawberry PB Oatmeal with Parsnips
I figured I would start the week off with my first oatmeal love, strawberries and peanut butter. Back in the day I would have made this with instant oats and frozen strawberries in the microwave, but today I stepped up my game. I still made instant oats, but I added some shredded parsnips to add some volume and cooked everything on the stovetop. And, because I’m excessive, I made some PB2 to stir into the oats and then topped them with my all time favorite peanut butter from Trader Joe’s. Side note: look how beautiful those berries are! I mean, its January, how did this even happen?! (more…)
You know what’s delicious? Banana spice cake with cream cheese frosting.
I fell in love with that cake during my sophomore year of college. The dining hall would serve a variety of desserts every evening, and I loved when they offered this cake. My roommate/cousin (hi, Candice!) would always grab a slice when this was available.
Now that I like vegan cream cheese, I was so excited to finally make this oatmeal. I have to say, out of all my cream cheese oatmeals (I have many more, and they will be posted in the upcoming weeks!), this one is my favorite.
As promised, I made a banana version of the Spiced Pumpkin Oatmeal with Java PB2. I always follow through with my promises, right?
Considering I’ve already explained the influence behind this post, I’ll just do some quoting. It started in my Banana, Mango, & Cardamom Oatmeal:
I finished my PB2 and cocoa powder before the move to Brooklyn, and at my new apartment, I decided not to buy more. Why? Because it’s all I wanted to eat. Every day. My blog was begging for new recipes, but all I ever wanted to eat was Fudgy Banana & Peanut Butter Oatmeal or Berry Blackout Oatmeal or Mocha Brownie Batter Oatmeal with Almond Butter.
. . . So I’m challenging myself to not keep those two ingredients in the apartment for a couple weeks to see what I can create in the morning without them calling my name.
The idea for this recipe actually came from my banana soft serve. I usually flavor my banana soft serve with cocoa powder and top it with PB2 (shocking, right?). Since I couldn’t do that, I had to get creative.
If you haven’t noticed, I’ve been missing a former lover of mine. A couple former lovers, actually.
Peanut butter. And cocoa powder. 🙁
I finished my PB2 and cocoa powder before the move to Brooklyn, and at my new apartment, I decided not to buy more. Why? (more…)
Happy Wednesday, friends. I’m currently moving to a new apartment for the fourth year in a row–blegh! To keep the blog from being silent this week, I recruited some fantastic blog readers to share their own recipes with you. THANK YOU to everyone who volunteered to help out, and thank you to Katya for putting all of this together in ONE day. You rock!
Hellooooo there Oatmeal lovers!
My name is Katya, and I am honoured to contribute to Lauren’s fabulous oatmeal recipe haven.
Bit about me: I’m a recent high school grad from Canada that will “jump over the pond” so to speak, to go to university in London come the fall. Even though I’d love to study nutrition or if it were a course, veganism, I’m taking courses to attain a BA in international relations. A fun fact about me is that I lived in Iceland for 3 years, and I am fluent in Icelandic.
Now, you may have seen the combination of flavours in this oatmeal and thought “What the heck is she thinking?!?!” and I’m here to tell you that this recipe is one of those where you have to try it before you place judgment.
We’ve all accustomed ourselves to certain weird/strange combinations, for instance: pickles and peanut butter, French fries dipped in chocolate milkshakes, pickle brine and vodka (yes it’s true— its called a ‘pickle-tini’)* and even the strangest I’ve heard: banana and mayonnaise in a sandwich. . . So, using these as proof of bizarre combinations working, I’d like to introduce you to a new combo: Banana and (Coconut) Bacon!
*Lauren feels the need to interject here and say that pickle brine is better with WHISKEY. Do it right, people. Shot of whiskey + pickle juice chaser = pickleback, and it’s glorious.
It really shouldn’t work, as one is sweet—the other salty, however when both are mixed into wonderfully creamy oatmeal, they form a (excuse the cheesiness of this) melodic harmony of flavours.
Without further ado, here’s the recipe for coconut bacon n’ banana oatmeal!
What you'll need:
- ½ c. Rolled oats
- 1 c. Almond milk (or an alternative non-dairy milk)
- ½ a banana – slightly roasted for about 10 minutes at 350 F
- A pinch of salt
- 2 tbsp. coconut bacon recipe (see below)
- 1 c. Unsweetened coconut flakes (ideally, or in my case—shredded coconut)
- 1 tbsp. tamari/soy sauce
- 2 tsp. liquid smoke
- 2 tsp. pancake/maple syrup
How to make it:
- Preheat over to 350 degrees Fahrenheit, line a sheet pan with parchment
- Put coconut, tamari/soy sauce, liquid smoke and pancake syrup in a bowl, mix well until fully combined.
- Spread onto sheet pan, leave in the oven for 10-14 minutes, checking regularly for “doneness”
- Roast banana at 350 degrees for about 10 minutes in the oven.
- Put almond milk into a saucepan, when boiling, add oats and turn down the heat.
- Mash roasted banana and add to cooking oats. Add the salt, and 1 tbsp. coconut bacon.
- Mix well, and taste.
- Once oats have soaked up all of the milk, pour into a bowl, top with the remaining coconut bacon and enjoy!