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Today's post is about getting away from pre-packaged, pre-sweetened, expensive oatmeal. It's way better and healthier to buy oats in bulk. The problem is, they taste bland and boring. Here's to a tasty, healthy breakfast for those upcoming cold mornings!
Sweet Tooth Healthy Oatmeal
4 minutes, serves 1.
1/2 cup of plain oats
1 cup of juice (preferably no sugar added)
1/4 cup fruit of choice
Cinnamon (optional)
Nuts (optional)
Put the oats in a microwave safe bowl. Add fruit and cinnamon (optional) and just enough juice to cover the whole thing. Microwave for about 1.5 to 2 minutes. Carefully remove the hot bowl from the microwave. Mix with your spoon. Add the rest of the juice cold. The reason for this is that the oatmeal is already cooked and will absorb the juice either way. Adding the rest of the juice cold will help cool off the oatmeal at the same time so you can eat it right away. Mix. Enjoy.
The one I made today had orange juice, dried cranberries, and cinnamon. It was great. The orange juice had a lot of pulp, but it made for a pretty nice texture.
Try cinnamon, raisins, apples, and cranberry juice. Try apple juice, bananas, and cinnamon. Try blueberries, honey, and apple juice.
Try not to mix milk and juice, especially citrus juice, in your oatmeal. The milk doesn't like it. It's okay, but it's pretty weird and it doesn't look too pretty either. Just don't do it.
Awesome Tip of the Day: Eating a dairy free breakfast is good for those of you who like to work out in the morning. Drinking milk and then exercising can make you really sick. Don't believe me? Try it.
Showing posts with label cooking healthy. Show all posts
Showing posts with label cooking healthy. Show all posts
Saturday, September 11, 2010
Tuesday, August 17, 2010
Slightly Spicy Sauteed Shrimp and Pasta | Recipe
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Today's post is a great recipe for shrimp and pasta with vegetables. If you do not like spicy food, just omit the cayenne pepper. I'm not a huge fan myself, so I use just a dash to the whole recipe.
Slightly Spicy Sauteed Shrimp and Pasta
30-45 minutes, serves two to three.
20 jumbo shrimp raw or cooked (peeled and cleaned)
2 Roma tomatoes, diced
1 small package of fresh crimini mushrooms, sliced
1 diced zucchini
1 heaping tsp of minced garlic
21 season spice mix
Cayenne pepper
1 tsp of chopped green onions (optional)
1/2 jar of Alfredo sauce (optional)
1/2 package of whole wheat linguine or fettuccine
Olive oil
If using raw shrimp, saute the shrimp in olive oil over medium heat until fully cooked and leave it on the side.
Start boiling water with a drop or two of olive oil for the pasta.
Awesome Tip of the Day: A drop or two of oil in the water keeps the pasta from sticking together and becoming a big starchy mess. Too much oil and you get a big oily mess.
Lightly saute the garlic in olive oil for a few minutes over medium heat. (Note that a teaspoon of olive oil is good for a medium pan. Do not fry anything.) Add the mushrooms, tomatoes and zucchini. Mix. Add the green onions, 21 season spice mix, and just one shake of cayenne pepper. Mix well and.
Once the pasta water starts to boil, add the pasta.
By now, the vegetables should be softening. Add the shrimp to the mix. If they were previously cooked, it may be beneficial to cover the mix for a few minutes so that they can properly heat up. Otherwise, let it saute together for a minute and then add the Alfredo sauce (optional) on a slightly lower heat. Mix well.
Remove pasta from heat slightly al dente and drain. Serve shrimp hot over fresh pasta.
Today's post is a great recipe for shrimp and pasta with vegetables. If you do not like spicy food, just omit the cayenne pepper. I'm not a huge fan myself, so I use just a dash to the whole recipe.
Slightly Spicy Sauteed Shrimp and Pasta
30-45 minutes, serves two to three.
20 jumbo shrimp raw or cooked (peeled and cleaned)
2 Roma tomatoes, diced
1 small package of fresh crimini mushrooms, sliced
1 diced zucchini
1 heaping tsp of minced garlic
21 season spice mix
Cayenne pepper
1 tsp of chopped green onions (optional)
1/2 jar of Alfredo sauce (optional)
1/2 package of whole wheat linguine or fettuccine
Olive oil
If using raw shrimp, saute the shrimp in olive oil over medium heat until fully cooked and leave it on the side.
Start boiling water with a drop or two of olive oil for the pasta.
Awesome Tip of the Day: A drop or two of oil in the water keeps the pasta from sticking together and becoming a big starchy mess. Too much oil and you get a big oily mess.
Lightly saute the garlic in olive oil for a few minutes over medium heat. (Note that a teaspoon of olive oil is good for a medium pan. Do not fry anything.) Add the mushrooms, tomatoes and zucchini. Mix. Add the green onions, 21 season spice mix, and just one shake of cayenne pepper. Mix well and.
Once the pasta water starts to boil, add the pasta.
By now, the vegetables should be softening. Add the shrimp to the mix. If they were previously cooked, it may be beneficial to cover the mix for a few minutes so that they can properly heat up. Otherwise, let it saute together for a minute and then add the Alfredo sauce (optional) on a slightly lower heat. Mix well.
Remove pasta from heat slightly al dente and drain. Serve shrimp hot over fresh pasta.
Wednesday, July 28, 2010
Egg Noodle Soup | Recipe
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Today's post is an easy to make, relatively cheap and hearty recipe that I came up with one cold day.
Egg Noodle Soup
Serves 3. About 25 minutes to prepare and cook.
1 can of chicken broth
1 1/2 cups of water
3 eggs
2 tbsp of chopped onions
1 tsp of minced ginger
1 tsp of minced garlic
1 tbsp of chopped parsley or cilantro
2 tsp of chopped green onions
1/2 tsp of turmeric
Dry Asian noodles
Olive oil
Salt to taste
Pour a small amount of olive oil into a saucepan on low. Drop in onions, garlic, and ginger to saute. Pour in chicken broth and water. Once it starts to steam, add chopped green onions, parsley/cilantro and turmeric. Now is a good time for the salt if you want that, and the noodles. Let that heat up to a simmer while you beat the eggs with a fork in a separate container. Once it's hot enough, stir the pot in a circular motion and pour the egg in slowly over one spot so that it forms little strands or swirls in the pot. This will keep you from having egg clumps. Let it sit for a few seconds and then stir again. Add dry noodles. Cover. Stir. Taste. Add more salt if needed. Eat hot.
Powdered ginger, garlic, and onions work fine if that's all you have.
*Alternate Version*
Lately, I've been eating this soup prepared with the following ingredients:
1 can of chicken broth
1 1/2 cups of water
1/2 tsp of powdered garlic
1/2 tsp of cumin
A few drops of olive or coconut oil
A handful of sliced mushrooms
And handful of spinach/mixed greens
3 eggs
Rice noodles
Salt to taste
Cook this soup exactly the same way. You don't need to sauté the mushrooms and greens first. They boil just fine with the soup. Start to finish this takes about 15 min.
Today's post is an easy to make, relatively cheap and hearty recipe that I came up with one cold day.
Egg Noodle Soup
Serves 3. About 25 minutes to prepare and cook.
1 can of chicken broth
1 1/2 cups of water
3 eggs
2 tbsp of chopped onions
1 tsp of minced ginger
1 tsp of minced garlic
1 tbsp of chopped parsley or cilantro
2 tsp of chopped green onions
1/2 tsp of turmeric
Dry Asian noodles
Olive oil
Salt to taste
Pour a small amount of olive oil into a saucepan on low. Drop in onions, garlic, and ginger to saute. Pour in chicken broth and water. Once it starts to steam, add chopped green onions, parsley/cilantro and turmeric. Now is a good time for the salt if you want that, and the noodles. Let that heat up to a simmer while you beat the eggs with a fork in a separate container. Once it's hot enough, stir the pot in a circular motion and pour the egg in slowly over one spot so that it forms little strands or swirls in the pot. This will keep you from having egg clumps. Let it sit for a few seconds and then stir again. Add dry noodles. Cover. Stir. Taste. Add more salt if needed. Eat hot.
Powdered ginger, garlic, and onions work fine if that's all you have.
*Alternate Version*
Lately, I've been eating this soup prepared with the following ingredients:
1 can of chicken broth
1 1/2 cups of water
1/2 tsp of powdered garlic
1/2 tsp of cumin
A few drops of olive or coconut oil
A handful of sliced mushrooms
And handful of spinach/mixed greens
3 eggs
Rice noodles
Salt to taste
Cook this soup exactly the same way. You don't need to sauté the mushrooms and greens first. They boil just fine with the soup. Start to finish this takes about 15 min.
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