Oatmeal is one of my all-time favorite breakfasts. It comes in many variations — here’s a common version:
- steel-cut (or Irish) oats, cooked on the stove (whole or rolled oats also work fine)
- raw almonds
- ground flaxseed
- a sprinkling of raisins to sweeten
There are lots of great ingredients you could add or substitute. I’ve also had ingredients such as:
- diced apples
- dried cranberries
- a wee bit of brown sugar
- other nuts
- other berries, such as blackberries
- sliced bananas
- Dried coconut
Not all at the same time. And those are just the things I like. You might have a dozen other ingredients you could add in, and it’ll taste delicious.
I’ve eaten this a lot for breakfast, but I also love it for any meal of the day:
- Dice onions and a few cloves of garlic. Either or both. Saute in a large stir-fry pan, in a few tablespoons of olive oil.
- Drain a package of firm tofu. Press it until it’s somewhat dry. Break up and put in the onions/garlic, mixing and breaking all of it up with your spoon or spatula. It doesn’t have to be into tiny pieces — it’ll happen as you cook. Cook on medium-high.
- Chop a ton of other veggies. Good choices include spinach, mushrooms, zucchini, grated carrots, tomatoes, broccoli, bell peppers. Any veggies you have on hand. Toss them into the pan and stir-fry with the tofu.
- Season with tamari (or soy sauce), nutritional yeast, sea salt, black pepper, turmeric. To taste, until you say, “Aw hell yeah.”
It takes less than 10 minutes to prepare.
Serve with roasted potatoes, or some fluffy quinoa, or just by itself. Also good in a sandwich or wrap.
- Flesh and water from one young Thai coconut (plus a little extra water if needed)
- Flesh from one avocado
- 2 cups strawberries, stems and all
- One date
- 1 tbsp goji berries
- Two tsp chia seeds
- 1/4 tsp ground cinnamon
- One tsp flaxseed oil
Combine all the ingredients and blend for one minute or until smooth and creamy. Finally, stir the flaxseed oil in (don’t blend!). Serve immediately.
Lime Cornmeal Pancakes with Ginger Infused Maple Syrup
Serves 3-4 depending on appetite (8 pancakes)
- 1 tbsp ground chia seed mixed with 3 tbsp water, set aside to gel
- 1 1/4 cups non-dairy milk + juice from 1 lime, set aside to curdle (this acts as a buttermilk)
- 1/2 cup sorghum flour, 1/2 cup oat flour and 1/3 cup potato starch (or 1 1/2 cups wheat flour if gluten’s not an issue!)
- One tsp vanilla extract
- 1/2 cup coarse cornmeal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp xanthan gum (omit if using wheat flour)
- zest from 1 lime
- One tsp coconut sugar (or another granulated sweetener)
- 1 tbsp avocado oil (or another with a high smoke point)
*This makes a little extra than you need so feel free to scale it back by about a 1/3 if you want just enough
- 1 cup maple syrup
- 1 tbsp grated ginger
Preheat oven to lowest setting to use to keep pancakes warm.
Set a large pan or griddle on the stove over medium heat, so it’s nice and warm when you make the pancakes.
To make the syrup put the maple syrup and ginger in a small saucepan and heat over very low heat for about 10 min. You don’t want to the syrup to get hot, just slightly warm so that the ginger infuses in. Taste as you go until it reaches the ginger level you like. Then strain through a fine mesh strainer to remove the bits of ginger.
Combine the flours, xanthan gum, baking powder, baking soda and salt in a large bowl. Mix the almond milk mixture, chia seed mix, almond milk, lime zest, sugar and oil in a medium sized bowl and mix. Add the wet mixture to the dry and mix until most of the lumps are gone.
Grease the pan and add the batter in 1/4 cup scoops. The batter is thick so use the back of a spoon to flatten and shape the dough into circles. Cook the pancakes until they are starting to look a little cooked, then flip and cook for an additional 2 min, until golden. Put finished pancakes in the oven to keep warm and continue with the remaining batter.
Serve with the ginger syrup and lime wedges. Dig in!
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