What would you do-oo-oo-oo for a Klondike bar?
Now that you are considering all sorts of crazy feats, let’s switch gears and chat about the great month of March. I love March for several reasons.
Do y’all remember those word puzzles from childhood that were a series of pictures placed together to make words? I can’t remember what they were called, but they looked like this:
Over four years ago, I started this blog with a Lemony Snicket quote, and my home page boasts a picture of Lemony Snicket books. Without a doubt, Snicket is my favorite monikered children’s author. His proverbs are quite wise, including this one:
“Sometimes words are not enough.”
― Lemony Snicket
This month would be wasted if I did not include at least one recipe for oatmeal in its truest form, cooked on the stove and served warm in a bowl.
But you better believe that this is NOT a recipe for brown goop!
On the contrary, I serve to you a warm winter version of rocky road ice cream. Rich chocolate, gooey marshmallows, and smooth almonds meld together and form a decadent, protein-rich breakfast. Rather than inducing brain-freeze, this steaming bowl of chocolate will thaw your heart.
Grab a spoon and dig in!
- 1 cup water
- 1/2 cup oatmeal
- 1 tbs cocoa powder
- 1 1/2 tbs vanilla protein powder OR 1/2 tbs sweetener (honey, sugar, stevia, etc.) plus 1/2 tsp vanilla extract
- small handful marshmallows
- sliced almonds or other nut of choice (as much as you would like)
- In a small saucepan, bring water to a boil.
- Stir in oatmeal and return to a boil. Reduce heat to medium, and cook 2 minutes. Add cocoa powder and protein powder (or sweetener and vanilla). Cook 3-5 minutes (until oatmeal is desired consistency).
- Turn off the burner, and stir in the marshmallows and almonds.
- Transfer to a bowl, and let cool for a few minutes (you don’t want to burn your tongue!).
- Eat and enjoy!
I am linking up with Angie for Fiesta Friday!
By now, you probably know what we are celebrating…
Happy National Oatmeal Month!
Long before the Quaker Mill Company began operations in 1877, oatmeal had already earned the reputation of being a breakfast food, and rightfully so. Because it is warm, earthy, and filling, it is ideal fuel for a busy day.
However, I don’t think any food should be limited to one time of the day. Who says you can’t have ice cream at breakfast? Why don’t we eat eggs at lunch? And, please, let’s find a way to get oatmeal into our supper regimen.
Italian Baked Chicken
Makes 2-5 servings
- 1 pound boneless, skinless chicken breast
- 1 egg
- 1 egg white
- 2 tbs. milk
- 1/2 cup oatmeal (quick or rolled oats)
- 1/4 cup Parmesan cheese (powder or freshly grated)
- 1 tsp. Italian seasoning mix
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- salt and pepper to taste
- Preheat oven to 425 degrees Fahrenheit.
- Spray a baking sheet with nonstick cooking spray.
- Cut chicken into strips about 4 inches long by 2 inches wide (or whatever size you prefer).
- In a shallow bowl, lightly beat the egg, egg white, and milk together. Set aside.
- Use a food processor to create oat flour by grinding the oatmeal for about a minute. Depending on how course you want your flour, you may need to grind it a little longer.
- In a second bowl, mix all the dry ingredients (oat flour, Parmesan cheese, and spices).
- Dip each piece of chicken in the wet mixture. Then roll it in the dry mixture, pressing the dry mixture into the chicken. Transfer to the baking sheet.
- Bake for 15-20 minutes, turning once.
- Let cool.
- Eat and enjoy!
And for the the first time in a long time, I am linking up with #fiestafriday. Special Thanks to Juju and Lily for cohosting. Enjoy the party!
It’s January, which means three things:
- The air is cold.
- The gym is packed.
- We are all celebrating National Oatmeal Month. Am I right?
Although there is nothing I can do to bring warmer weather or expel a few Resolutioners from the gym, I can continue to help you celebrate National Oatmeal Month.
Lemon poppy seed is one of my favorite muffin flavors. Lemon is light, and happy, and the taste of summer. Maybe these muffins will provide enough sunshine to last me to June.
- 2 cups oatmeal
- 1 1/2 teaspoon poppy seeds
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup orange juice
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1 tsp honey
- juice from 1/2 medium lemon
- zest from 1/2 medium lemon
- Preheat oven to 350 degrees Fahrenheit and liberally coat a 12-count muffin pan with nonstick spray
- Grind oatmeal in a food processor to make a coarse flour
- Whisk together oat flour, poppy seeds, baking soda, baking powder, and milk
- In a separate bowl, combine milk, orange juice, applesauce, vanilla extract, honey, lemon juice, and lemon zest
- Mix wet ingredients into dry ingredients
- Evenly distribute batter between 12 muffin wells
- Bake for 10-12 minutes
- Let cool in pan
- Remove from pan, eat, and enjoy!
December is national fruitcake month.
Depending completely on your personal opinion, my childhood was either blessed or deprived. Why? Because, to my knowledge, I never tasted fruitcake.
This fact doesn’t disappoint me. Cursory research says that fruitcake was originally created to last for a full 365 days. A baked good that lasts more than a month is a little freaky. What do they put in that stuff?
So here is my version of a fruitcake with bananas, cranberries, oatmeal, and (of course) nut butter. I figure that any loaf with fruit in it can be called “fruitcake,” right?
Unlike real fruitcake, this bread will only last for about a week in the fridge (if you manage not to eat the whole loaf at once).
Makes 1 loaf, about 10 slices
- 3 overripe bananas
- 1 egg
- 2 cups oatmeal
- 1.2 oz (about 3.5 tablespoons) Gingerbread Cookie Blended Nut Butter
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 cup fresh cranberries, chopped
- Preheat oven to 350 degrees Fahrenheit. Grease a 8X4 inch bread pan with nonstick spray.
- In a blender, combine bananas, egg, oatmeal, nut butter, and baking soda. Blend until smooth.
- Stir in spices.
- Fold in chopped cranberries.
- Pour into greased baking pan. Top with sliced bananas, if desired.
- Bake for 20-25 minutes until an inserted toothpick comes out clean.
- Let cool completely.
- Slice and top with anything you would like! Butter, jam, more nutbutter, etc.
- Eat and enjoy!