Tag Archives: citrus
I feel so honored and proud to be sharing a recipe for Orange-Rhubarb Oatmeal with Orange PB2 that Lauren has chosen as one of the winners of “Spring” Oatmeal Contest.
Spring is my FAVORITE season. All the bad parts of winter literally melt away, and the sharp pains of bitter cold mornings are left behind. Warmer days come along, and an exciting anticipation of summer takes hold. I think the anticipation is even greater than summer itself, which comes with scorching hot days, sweat, and steep electricity bills. But not spring. It exists in a perfect little vacuum of mild temperatures, sunshine, and rebirth. Naked trees become green again, and Washington Square Park turns its mesmerizing fountain back on.
Another fabulous part of spring is the food. By the time March comes along, the prospect of spring produce can shake us free of our invisible contracts with potatoes and squash and let us explore greener things again. When the first day of spring snuck up on me yesterday (winter was such a whirlwind!), I couldn’t wait to start thinking of what would go in my bowl.
Here are my favorite recipes featuring spring produce (at least in the northern, western hemisphere).
Lemon Asparagus Steel-Cut Oatmeal
Inspired by a popular risotto, this oatmeal features the king of spring vegetables (asparagus!!!!!) and its favorite flavor enhancer, lemon. There’s also peas, another springtime leader. A dusting of dairy-free parm and black pepper garnish this savory beauty perfectly.
>> RECIPE >>
Poached Strawberry-Rhubarb Reduction Sauce
If you love the idea of rhubarb (which explodes in gardens during the spring months) but aren’t a big fan of its intense tartness, try cooking it down in a reduction sauce. By pairing it with strawberry (another spring fave), you’ll tame that tartness AND capture that classic strawberry-rhubarb pie flavor. Add this to a simple oatmeal base or pancake!
>> RECIPE >>
Savory Citrus & Arugula Steel-Cut Oatmeal
Arugula (along with spinach) hits its prime during spring. Enjoy it in this savory oatmeal that gets a touch of sweetness from another spring royalty, oranges. This steel-cut porridge hits every taste bud with its sweet, savory, tart, and bitter flavors. Highly recommended!!
>> RECIPE >>
Rhubarb Mango Oatmeal
Another way to sweeten that tart rhubarb stalk is by pairing it with a hyper-sweet fruit like mango. Apparently, mango is also in season during spring months. Since I live nowhere near a tropical region, it’s hard for me to conceptualize this, but this is what the interwebz tells me. This is a super simple recipe that can also be prepared using frozen mangoes!
>> RECIPE >>
Orange, Cherry, & Chocolate Chunk Oatmeal
Feeling frisky? Chocolate for breakfast is always a great choice. Orange and cherries, both springtime fruits, pair beautifully with chocolate on their own, and altogether the three make an enticing combo of sweet, tart, and luscious that is hard to beat. The recipe can use fresh, frozen, or even dried cherry, so whatever you can find will do!
>> RECIPE >>
Every Saturday, I gather oatmeal recipes from around the web from the previous 1-3 weeks, as well as outstanding Instagram photos. These posts may grow or evolve as time passes. Please feel free to give your feedback in the comments section!
This week’s theme is citrus!
- Dark Chocolate, Pistachio, and Orange Breakfast Biscuits by Scientifically Sweet [vegetarian]
- Dutch Baby with Oats and Oranges by Healthy Nibbles and Bits [vegetarian, gluten free]
- Blood Orange & Blackberry Granola Bowls by Climbing Grier Mountain [vegetarian, with vegan options]
It happened. I finally caved and put turmeric in my oatmeal.
I resisted creating turmeric recipes for a while because of my own bias against anything labeled a superfood. I don’t like it when people treat single ingredients as the ultimate fix for health. I loved turmeric, but I didn’t want to hop on the turmeric-hawking recipe train. Because I’m stubborn. 🙂
But ultimately, I didn’t want that to stop me from creating a delicious recipe (with a beautiful golden yellow hue). So turmeric it is. (more…)
Forgive me for my spotty posting this year. (That sounds pretty dramatic considering it’s only the second week of the year.) The constant lack of sunshine in NYC (on the days I’m home) have been really killing my vibe. As I’ve said before, I need natural light to photograph my recipes, so a string of cloudy days results in a tragic lack of posts.
This week, I’m ready to attack! First up for your consumption (literally) is this simple and citrusy baked oatmeal. Yes, I’ve been slacking in the baked oatmeal department for a year or two–but here’s a new one! (more…)
Since Citrus Pear Oatmeal was a success, I decided I could give it another go, this time with chocolate. 😉
I’m currently relaxing at my family’s home in Minnesota, so I won’t make this post very long. But if you like Citrus Pear Oatmeal, or you like those orange chocolate thingies, this oatmeal will have a lot of flavors you will enjoy. And it’s easy, too! (more…)
It’s a pear recipe! 😱 And I liked it!
Many of you have asked me why I keep attempting pear recipes even though I claim to hate pears. The thing is, I am determined to find a recipe that makes me like them. I’m convinced there has to be way to prepare them via oatmeal that makes them not simply tolerable, but enjoyable.
This recipe worked for me. 👌
I can’t remember the last time I had an authentic “breakfast cake.” First of all, my IBS has never really allowed me to enjoy anything with the word “cake” in its title for breakfast (or anytime of day). Same with most breakfast “breads,” like zucchini bread, pumpkin bread, gingerbread, and banana bread. If I ate any of that for breakfast, the rest of my day would be spent drinking peppermint tea to calm my troubled tummy.
Mi novio recently told me the smartest thing ever. He claims cha in Japanese is “tea.” Think about it: kombuCHA. MatCHA. It’s also not a far cry from chai, which means “tea” in languages such as Arabic and Hindu (based on my very quick research). Brilliant.
I am becoming more comfortable with matcha as I learn how to combine it with other flavors. Initially, it seems like it wouldn’t pair well with anything else, but after trying Matcha Marketplace oatmeal packets, I see that it’s far more cooperative than I realized. As matcha becomes more popular here in the USA, I think we will see it incorporated into increasingly unexpected products. Are Matcha Skittles in our future?? 😜 (more…)
POSTED IN: berries, citrus, coconut, matcha, overnight, strawberries, tea, veggies, zucchini
I love combining citrus with hearty produce like sweet potato or winter squash. It adds so much brightness, making porridges like this acceptable year-round, not just in November.
I highly recommend using a fresh lemon. This oatmeal is actually pretty simple in terms of ingredients, and the lemon is the primary flavoring. That means you want it to be stellar, and we all know that fresh lemon juice is unquestionably better than bottled. Plus, only a fresh lemon can give you zest, and fresh lemon zest elevates any dish.