Honey Nut Oatmeal with Apples

I highly admire several food activists fighting Big Food these days. One of my idols right now is Andy Bellatti, a registered dietitian from Seattle. He's one of the best tweeters, constantly posting clever, educational, and witty updates. He's also friendly and helpful, and he always answers any questions I ask him.

One of these questions popped up about a month and a half ago. I saw that bizarre PB2 product at the store; it's basically a jar of dried peanut butter, in the form of powder. I rolled my eyes the first time I saw it, but then I couldn't stop thinking about it later. Think of the possibilities! And what would it be like in my oatmeal? Wouldn't it be like using cocoa powder instead of chocolate syrup (not to suggest chocolate syrup is in any way nutritionally similar to peanut butter!)?

So, I asked Andy what his opinion of PB2 was. Not surprisingly, he replied passionately that this product was a prime example of the narrow view of nutrition, focusing just on calories and fat content. He pointed out that peanut butter is full of healthy fats, and reducing it to a reduced-fat powder takes away its nutritional value. My question ignited such a passion in him, in fact, that he wrote up an entire blog post about it the very next day. At least I can say I inspired him, right?

But here's the thing: I do understand that peanut butter has healthy fats...which is why I eat it by the truckloads every day! But as someone with IBS (which makes me sensitive to fatty foods, no matter if it's healthy fats or not!), replacing one of these multiple servings with PB2 would ease some of my discomfort.

In the end, I purchased a jar (mostly out of curiosity). This product appeared to be safe, so even though I agree with Andy that it's nutritionally inadequate compared to the real deal, I thought it was a fine ingredient for oatmeal.

Here is my favorite recipe with PB2. The flavors are warm and comforting, like apple pie (only better, in my opinion). This particular bowl of oatmeal ranks as one of my top favorite recipes!

Here's what I did:

1. Begin bringing one cup of liquid (I used almond milk) to a boil. While it's heating, add two spoonfuls of PB2, and then whisk until any clumps are gone.

2. When the liquid begins to boil, add 1/2 cup of regular rolled oats (and, optionally, a spoonful of milled flax). Stir.

3. Dice and add an apple (I only used half an apple) into the cooking oats.

4. Once the oatmeal has thickened up a bit, add a splash of vanilla extract, a pinch of salt, some cinnamon, and some peanuts or almonds. I also added raisins. (At this point, I also added a spoonful of coconut oil, but that's totally optional [I'm on a high-calorie diet]).

5. When you're pleased with the consistency of the oatmeal, transfer to a bowl and drizzle generously with honey. You could also add another splash of liquid, but I didn't this time. Enjoy!

**You can check out my other oatmeal recipes here, or by clicking the oatmeal tag. You can also find dozens of other oatmeal recipes on my Pinterest board (along with tons of other meatless recipes!). Thanks!

Coconut-Grapefruit Oatmeal with Pineapple

I bought a pineapple for the first time (ever) this week. I've always feared them, so the few times I've needed pineapple, I just bought the frozen stuff (I hate canned pineapple).

I had to Google how to cut one, but I found it much easier to deal with than a mango! And oh, so delicious! I want to bring some to school for lunch on Monday, and I'm having a hard time keeping my fingers out of it this weekend. I may only have a few tidbits to enjoy by tomorrow! ;)

Anyway, when I purchased it, I immediately thought of oatmeal. What concoction could I come up with??

So without further ado, I give you:

Oats cooked in coconut milk with grapefruit segments, and topped with fresh pineapple and shredded coconut. As if I didn't love my regular grapefruit oatmeal enough as it is, this combination really blew me away. The pineapple was divine, and it sweetened up the bitter grapefruit. Plus, pineapple and coconut is one of my favorite flavor combinations! Hurray!

Here's what I did:

1. Begin preparing the oatmeal like you would for my regular grapefruit oatmeal. For this recipe, I used a full cup of coconut milk.

2. When it comes to flavorings, I wasn't quite sure what to add. So, I kind of experimented: cinnamon, ginger, and poppy seed. Yes, poppy seed. I know that sounds like an odd combination, but you know what? It worked. Go ahead and do what you think is best here. I'm not exactly an expert at tropical food, so... :)

3. When finished, top with fresh pineapple chunks, shredded coconut, and another splash of (coconut) milk.

Soooooooooo delicious!!

**You can check out my other oatmeal recipes here, or by clicking the oatmeal tag. You can also find dozens of other oatmeal recipes on my Pinterest board (along with tons of other meatless recipes!). Thanks!

PB&J Oatmeal with Apples (Happy St. Patrick's Day!)

For months, I've been dreaming of this day. I imagined cooking up some elaborate Irish meal and drinking cider, Jameson, or some other Irish-related beverage with my besties. And oh yes, there would be soda bread.

As the day approached, however, I lost my motivation to do any serious baking. I could definitely make some soda bread, but beyond that, no way. For that reason, I was thrilled to see a Facebook post by a local cafe announcing that they were serving potato and leek soup with soda bread. Count me in!

That salad was wowza! Spinach, mandarin oranges, chickpeas, baby mozzarella, and a vinaigrette 

I've never had soda bread made with white flour before. It was tasty, but I found it too "light" and "cake-like." I guess some people would think those are positive attributes, but those people have never had soda bread before. ;) I like my soda bread dense and hearty. The only thing "sweet" about it should be the jam you slop on top. :)

We decided when we were finished that we were still a little bit hungry, so we walked down the block to our favorite bar/eatery to split one of their ah-may-zing cupcakes. Much to my delight, their flavor of the day was Irish Car Bomb!

The frosting was the star of the show for the most part, but in the last few bites, I finally tasted the cake itself. Wow. Absolutely incredible. I might have even liked to eat it plain, without the frosting. 

Anyway, I have another oatmeal recipe for you. It's basically the combination of several of my favorite oatmeal recipes. I woke up Monday morning craving peanut butter, but I needed to use up half an apple I had in the fridge, so I just kind of threw it all together. Naturally, it was delightful (I think I've made less than three "bad" bowls of oatmeal in my life. It's hard to screw up!).

PB&J Oatmeal with Apples

Prepare my Apple-Cinnamon Oatmeal. Top with swirls of your favorite jelly/jam/preserves and globs of your favorite nut butter. I used banana butter. Enjoy!

**You can check out my other oatmeal recipes here, or by clicking the oatmeal tag. You can also find dozens of other oatmeal recipes on my Pinterest board (along with tons of other meatless recipes!). Thanks!

My Oatmeal "Secrets" Answered

You may have stumbled upon a few of my oatmeal recipes by now. I have several, after all. :)

And during this excursion, you might have read some of my directions and asked, "Why?" Thus, I've decided to make one post explaining all of my slightly quirky oatmeal tricks.

The Mashed Banana?
The mashed banana appears in some expected recipes, like Dark Chocolate Banana, but it also pops up in a couple strange recipes, like Lemon Poppyseed and Thin Mints. Why? First of all, with intense flavors like lemon or mint, it completely overpowers the banana taste. The banana, then, is merely used to sweeten the porridge. For example, without the banana in Lemon Poppyseed, the oatmeal would taste like citrus mixed with a hay bale. Additionally, the banana serves three more purposes: to include a serving of fruit in my breakfast, add a creamy texture, and bulk up the volume of the porridge! Not bad, eh?

Flax?
I always mark this as optional in my recipes, and I imagine most people take me up on the offer to forego it. Here's why you shouldn't: flax tastes great, helps the texture of the oatmeal, and is an excellent source of fiber and omega-3 fatty acids (so it's good for your digestion AND your heart!). Flax has a wonderful nutty taste that is especially wonderful in oatmeals with less intense flavors (e.g. Apple Cinnamon). Plus, it helps the oatmeal gel together; after all, flax is used as an egg substitute in vegan baking! It's like dropping an egg into your bowl, without the cholesterol and saturated fat. I use milled flax, flax seeds, or a mixture of the two!

Almond Milk?
You can use whatever milk you want. My favorites are almond and coconut. Why? They taste good, and they're easy on my digestive system (dairy upsets my IBS).

Half Almond Milk, Half Water?
I once saw a European comment on a food blog once about how strange Americans are for cooking their oats in water. She viewed this as evidence of our self-hatred. This made me laugh (and think), but here's the thing: almond milk is expensive! By mixing it with half water, I can essentially double my supply. Plus, almond milk (and most nondairy milks) is pretty thick, so watering it down isn't a problem.

1/2 an Apple/Banana/Whatever?
Whenever I write to use half a fruit, I always imagine people reading it and thinking, "WTF?! What do I do with the other half??" Well, if you haven't learned by now, I'm really cheap. Because I've committed to more expensive higher quality food, I've had to save money in other ways--watering down my almond milk, buying overripe bananas in bulk, and only using half a fruit at a time. For bananas, I slice up the remainder and add it to a bag in the freezer, which I use later to make banana soft serve. For apples and grapefruit, I store the other half in a Glad container in the fridge. The next morning, I have another half an apple waiting for me! You might be thinking, "But apples brown when you cut them!!" Relax. They work great for oatmeal. You're just cooking them again, anyway! And they don't actually brown that much, in my experience.

When to Add What?
I understand my directions aren't always the easiest to follow. That's because oatmeal is difficult to screw up. Really, it all comes down to timing. For apples, bananas, and frozen fruit, I add those almost immediately after adding the oats (to soften them and let them become "one" with the porridge). Fresh stone fruits, like peaches, can also be stirred in early on. For fresh berries, I add them closer to the end, or even as toppings at the very end, so they don't collapse and lose all their flavor and appeal.

When adding flavor enhancers, like vanilla or almond extract, I wait until the oatmeal has thickened up (and about 2/3 of the liquid has been absorbed or evaporated). I'm afraid of adding them earlier because I don't want the extract to evaporate with the simmering almond milk/water. I could be totally wrong about this; I'm just following my instinct.

For cocoa powder, I will typically add it when the liquid is half absorbed. Don't wait too long because the powder needs some liquid to mix with. For chocolate chips, save them until the end to sprinkle on as toppings! Otherwise, they'll melt in right away--which defeats the purpose!

"Finish with Another Splash of Milk?"
I end all my recipes with this line. I never did this until I saw pictures of other people's oatmeal, which always had milk poured on top. I decided to try it once, and I instantly recognized the appeal. Splashing some milk over your finished oatmeal serves three purposes: it cools it down so you can eat it without burning yourself, adds one more source of creaminess and milky flavor, and moistens it up again, especially if you accidentally overcooked your oats. From an aesthetic perspective, it also makes your breakfast look more appealing. :) So don't skip the splash!

Without the splash of almond milk, this bowl of Thin Mints Oatmeal would just be a brown blob.

Almonds?
Yes, I use almonds frequently. Many times, a different nut would fit the recipe better. In such cases, I'll say so ("I suggest pecans or walnuts"). However, I can't afford to have a variety of nuts on hand. I can barely afford to have one type of nut on hand. Since almonds are my favorite, I buy them in bulk from Sam's Club, so I always have plenty to add to my oatmeal, even if a different nut would fit better.

No sugar?
Sugar is for ninnies. I "quit" instant flavored oatmeal because of the sugar content (and artificial flavors), so sugar is one thing I never add to my porridge. Occasionally, I'll add honey, but that's more for its flavor than its sweetness. If you're not hardcore like me, feel free to add some sugar, but please, for the love of Michael Buble, do not use Splenda on any of my recipes--nothing would offend me more!

**You can check out my other oatmeal recipes here, or by clicking the oatmeal tag. You can also find dozens of other oatmeal recipes on my Pinterest board (along with tons of other meatless recipes!). Thanks!

Strawberry Banana Oatmeal

I know, I'm know. I'm out of control. This is my ten billionth post about oatmeal in a row.

But I really like it, okay?

This morning, I had full intentions of making my Chocolate Strawberry Oatmeal. As I started heating up the almond milk on the stove, however, I had a sudden change of heart. I wanted something different. Something without chocolate. I've done the chocolate thing too much lately.

How have I not tried the strawberry-banana combo yet with oatmeal? It's so obvious; it has to be one of the most classic flavor combinations out there!

I decided to use the strawberries as toppings instead of mixing them in/cooking them along with the oatmeal. After all, what's the point of having fresh strawberries if I'm just going to cook them up and turn them into mush? What have I been thinking?

How I did it:

1. Cook the oatmeal as you normally would. As I've said many times before, I use an equal mixture of almond milk and water to cook my oats. I also cook mine with a spoonful of flax. 
2. Next, mash a banana well, and stir that in.
3. Once more of the liquid has dissolved, add a splash of vanilla extract, a tiny pinch of salt, and a modest shake of cinnamon (don't you love my measurements?). Stir.
4. Transfer to a bowl and top with diced strawberries (I used four). Other toppings include nuts, dried fruit, and coconut. I served mine with coconut, sliced almonds, and another splash of almond milk. Nummy!

You can check out my other oatmeal recipes here, or by clicking the oatmeal tag. You can also find dozens of other oatmeal recipes on my Pinterest board (along with tons of other meatless recipes!). Thanks!

Lemon Poppyseed Oatmeal

If you can believe it, I didn't try lemon poppyseed until I got to college. In my depression/identity crisis, I basically ate my feelings, so I made frequent trips to the on-campus eateries throughout the day. One of the treats I became addicted to was the lemon poppyseed bread. It was dense, chilled, and super sweet. I shudder now at the amount of extra calories I consumed every week from that bread alone.

When I started eating oatmeal the following year, I initially set out to recreate dessert recipes. I tried banana bread, carrot cake, cheesecake, french toast, and chocolate chip. Basically, oatmeal was my attempt to make dieting suck less (before I discovered whole foods).

Lemon poppyseed was one of the first flavors I tried to recreate, but it took a lot practice. In fact, It took almost two years to perfect. I originally used a recipe that used lemon pudding mix, which was delicious, but it no longer works with my whole foods approach. Thus, I have had to come up with something else. I then tried simply adding lemon juice and poppyseed, but that was dreadful--it was bitter and tart! Finally, I had an epiphany to use a mashed up banana to sweeten it. It worked!

Here's what I did: 


1. Begin cooking the oatmeal like you normally would. For me, this means cooking a 1/2 cup of old-fashioned oats and a tablespoon of milled flax in one cup of half-water, half-almond milk at a low boil. For this particular recipe, I would also recommend coconut milk!

2. Mash up a banana very thoroughly and add to the oatmeal. Trust me, you don't want to stumble upon a chunk of banana in this bowl of porridge. Stir.

3. When more of the liquid has dissolved, add four or five teaspoons of lemon juice and one teaspoon of poppyseeds. Stir.

4. Serve with dried fruit, nuts, and/or shredded coconut, and another splash of milk!

**You can check out my other oatmeal recipes here, or by clicking the oatmeal tag. You can also find dozens of other oatmeal recipes on my Pinterest board (along with tons of other meatless recipes!). Thanks!

Oatmeal doesn't have to be dull.

I think I've made it clear that I love oatmeal. In addition to posting about it more than any other type of food, I also eat it every single morning.

In fact, last week, I accidentally ran out of oats, and I spent hours deliberating what I would have for breakfast the next morning (I had just been to the grocery store and didn't want to make a second trip). My soul was truly tortured. Thinking of starting my day with something other than that comforting bowl of porridge terrified me.

I survived, luckily, and I'm here to share more oatmeal awesomeness!

My bowls of oatmeal are typically fairly simple. I only add a few ingredients, and I stick to the same flavorings (vanilla, almond, cinnamon, chocolate). But sometimes, on the weekends, I like to get a little...crazy. Sometimes the craziness is due to me wanting to be crazy. :) Other times, like this morning, it's due to indecisiveness, and the wonderful realization that I don't have to narrow my choices down; I can just have everything!

And thus, I present to you, super fudgy oatmeal with chopped fresh strawberries, topped with banana-peanut butter and shredded coconut. What up?!

I literally finished this approximately five minutes ago. The taste is still lingering in my mouth and tantalizing me. I don't think I've ever gobbled up a bowl of oatmeal so fast!

Wanna try it? Here's what I did:

1. Follow the directions for making Chocolate Strawberry Oatmeal (I skipped the mashed banana this morning).

2. Top with Chocolate-Covered Katie's banana butter. It's essentially peanut butter blended with banana. It bulks up peanut butter so you can use more without consuming extra calories. I didn't think it would be that good (I didn't want my peanut butter to taste like bananas!!), but I was sick of experiencing thin smears of peanut butter instead of gobs, so I tried it...and I ended up really liking it. (Side note: I also added vanilla extract to mine.)

3. Sprinkle with shredded coconut and a splash of whatever milk you prefer!

Enjoy!

**You can check out my other oatmeal recipes here, or by clicking the oatmeal tag. You can also find dozens of other oatmeal recipes on my Pinterest board (along with tons of other meatless recipes!). Thanks!

Thin Mints Oatmeal

I have a love-hate relationship with bananas. In general, I kind of hate them. I rarely eat them plain; their taste and texture make me gag a little if I'm not in the right mood. On the other hand, they are just wonderful. They are a natural sweetener, super cheap, and versatile. I can put them in sandwiches, smoothies, oatmeal, or baked goods, which is why--despite my on-and-off hatred of them--I almost always have some on the counter.

The fruit I have available typically dictates what kind of oatmeal I'll make for breakfast. For the most part, I mainly switch back and forth between apple cinnamon oatmeal and banana bread oatmeal, but sometimes I get creative. This was one of those mornings.

I had one banana left on the counter, and it was looking pretty sad and close to death. I was much more in the mood for apple cinnamon, but that banana demanded my attention, and soon. Begrudgingly, I began cooking the oats and mashing the banana.

But then I had the idea: mint chocolate chip. Why not? It's not just an ice cream flavor, after all. The Girl Scouts proved that mint chocolate chip makes an excellent cookie as well, and anything that makes a good cookie will also make a good oatmeal. That's my theory, anyway.

How does a banana fit into the equation? Just like I used it for my lemon poppy seed oatmeal, the banana sweetens the oatmeal, and it also bulks it up both literally and nutritionally! Because of the strength of peppermint oil, you most definitely will not taste the banana. Which is exactly what I wanted that day. No banana.

I was surprised by how much I liked this oatmeal. It was somehow refreshing and hearty at the same time!

Mint Chocolate Chip Oatmeal (or, "Thin Mints Oatmeal")

• 1 c of milk, water, or a combination (I use half water and half almond milk)
• 1/2 c Old-Fashioned Oats
• 1 tbsp. milled flax (optional)
• 1 mashed ripe banana
• 2 tbsp. cocoa powder
• 1/4 tsp. peppermint oil or extract
• 1 tbsp. dark or semisweet chocolate or carob chips

1. Bring your water/milk mixture to a slight boil. Add the oats and flax and reduce heat to medium.

2. Mash up your banana so no chunks are left. If you don't mash it enough, you'll end up getting tastes of banana during your mint chocolate chip experience, which is not ideal. Once it's all perfectly mashed, add to the pot.

3. Wait until the oatmeal has thickened up, and then stir in the cocoa powder. Stir, and watch your oatmeal transform into fudgy goodness. Next, add the peppermint oil and stir again.

4. Serve the oatmeal with another splash of milk, and then sprinkle some chocolate chips on top.

You could also top it off with other mix-ins, like nuts or shredded coconut. I left mine plain.

Aaaaand now I really need to do some homework. :)

**You can check out my other oatmeal recipes here, or by clicking the oatmeal tag. You can also find dozens of other oatmeal recipes on my Pinterest board (along with tons of other meatless recipes!). Thanks!

Mint chocolate chip "ice cream"

My favorite flavor of ice cream is mint chocolate chip. Sadly, I cannot remember the last time I had it. In fact, I can't even remember the last time I bought ice cream. 

I never made a conscious decision to avoid ice cream; my body just did it naturally. Whenever the option was presented to me, my digestive system practically sobbed in horror. It got out its iPhone and sent some fiery tweets to my brain, forcing it to imagine the inevitable gutache that would result from those few scoops. Like this:

@stomach: @brain Don't do it. You'll regret it.
@brain: @stomach Dude, back off. I'm not afraid of a little dessert.
@stomach: @brain Don't eat the ice cream.

@brain: @stomach But it's really good!

@stomach: @brain You know what's NOT good? Being imprisoned in your bathroom with upset stomach, having post-dessert regret. 

@brain: @stomach It won't be that bad...

@stomach: @brain ...remember last time?

@brain: RT @stomach Don't eat the ice cream.

So you can imagine the joy of both my brain AND stomach when I discovered a digestion-friendly alternative to my beloved mint chocolate chip. 

I've been eating "frozen banana soft serve" for at least half a year now. Even though it's an amazing alternative to ice cream, I sometimes got sick of the banana taste (note: in some variations, you can't taste the banana at all! I'm just too cheap and lazy to invest in other ingredients). That is, until I bought myself a spiffy bottle of peppermint oil.

I blend some frozen banana slices with whatever milk I have on hand (almond, soy, coconut, rice) and a few drops of peppermint oil. Then I stir in a small handful of dark chocolate chips. And voila! Mint chocolate chip " ice cream" that doesn't taste like bananas OR make me miserable for hours afterwards!

A rather liquidy version, right after blending. You can make it thicker by using less liquid (if your blender
 can handle it) or placing it in the freezer for a short time.

Here are my other favorite mix-ins for banana soft serve:

- a spoonful of peanut butter and a dash of cinnamon (works well as a green smoothie as well)
- half a teaspoon of jam and a drop of almond extract
- coconut milk and frozen pineapple (a creamy Piña Colada!)
- berries and almond extract
- berries and chocolate chips

The Oatmeal Addict

I really love oatmeal. It's not just something I eat in the winter time, and it's not something I eat once a month. I have it at least four times a week, all year round.

I had oatmeal for the first time two years ago, during my sophomore year of college. I knew I needed more soluble fiber in my diet to get my digestion issues under control, but I also wanted a low-cal option to help me lose my freshmen you-don't-even-want-to-know-how-much.

I first tried the Quaker Instant Banana Bread flavor. Wow. I can remember being a little apprehensive of it at first (so mushy!), but the flavor appealed to me, so I stuck with it. By the time I finished that box, I was hooked.

That year, when I was home for spring break, all my mom had in the pantry was the giant carton of instant Quaker oats. I was so addicted to my daily bowl of oatmeal that I was willing to try it out.

I made it like I used to make Cream of Wheat. After I took it out of the microwave, I added butter, cinnamon, and sugar. And then I tried it. And gagged. So I added chocolate. And gagged again.

Flavored oatmeal packets spoil your taste buds with artificial flavoring and tons of sugar. And if you don't know how to prepare unflavored oatmeal properly (which I didn't), it makes the transition even more appalling.

Dark Chocolate Banana Oatmeal

Needless to say, I have come a long way. I now find flavored oatmeal packets revolting (although I still smile as I remember my mornings in my dorm room, digging into a warm bowl of Banana Bread goodness while I checked my Facebook). And I can whip up a mean bowl of oatmeal.

So, my Christmas present from me to you:

5 Easy, Adaptable Oatmeal Recipes

Dark Chocolate Banana Oatmeal

There are several ways to achieve this, but my favorite is by using Dark Chocolate almond milk. Which is heavenly, but I rarely let myself buy it because it's what I call a "frivolous purchase." But when I do buy it, I always make sure to have bananas on hand so I can make this delightful breakfast.

• 1/4 cup Dark Chocolate almond milk
• 1/4 cup regular almond milk
• 1/2 cup water
• 1/2 cup Old-Fashioned/Regular Rolled Oats
• 1 ripe banana
• additional mix-ins (I suggest chopped almonds or walnuts)

Bring milks and water to a boil. Add oats. Reduce heat to medium. Mash half the banana and mix it into the cooking oatmeal. Slice the other half of banana and add to the pot. Stir occasionally until oatmeal is thick and creamy. Add chopped almonds or walnuts. Serve with another splash of regular almond milk.

Apple Cinnamon Oatmeal

This is one of my favorites to make, simply because I friggin' love apples!

• 1/2 cup regular Almond Milk
• 1/2 cup water
• 1/2 cup Old Fashioned/Regular Rolled Oats
• 1/2 (or a full) medium apple (I typically put in about 1/3 of an apple and eat the rest sliced with peanut butter)
• vanilla extract
• cinnamon
• additional mix-ins (I suggest chopped almonds and raisins)

Brink milk and water to a boil and add oats. Reduce heat to medium. Slice and dice about half an apple, or all of it if you want. When oatmeal gets closer to finished, add a splash of vanilla extract (maybe 1/2 a tsp or so?) and a bunch of cinnamon. Add almonds, raisins, whatever. Serve with another splash of almond milk and another sprinkling of cinnamon.

Peanut Butter Oatmeal

This one is easy, but so delicious.

• 1/2 cup almond milk
• 1/2 cup water
• 1/2 cup Old Fashioned/Regular Rolled Oats
• peanut butter
• vanilla extract
• cinnamon
• additional mix-ins (nuts, raisins, banana, jelly, sunflower seeds, etc.)

Brink milk and water to a boil and add oats. Reduce heat to medium. Wait until the oatmeal thickens up a little bit, and then add a spoonful or two of peanut butter, a splash of vanilla extract, and a sprinkling of cinnamon. Add any other mix-ins you desire, and serve with another splash of almond milk.

Oatmeal with Jam, Jelly, or Preserves

This one is super easy. It's my go-to recipe when I have no fruit or peanut butter on hand.

• 1/2 cup almond milk
• 1/2 cup water
• 1/2 cup Old Fashioned/Regular Rolled Oats
• any flavor jam, jelly, preserve, or fruit butter (peach, strawberry, or raspberry work beautifully for this recipe)
• 1/2 tsp almond or vanilla extract
• additional mix-ins (I go with my standard: raisins and chopped almonds)

Brink milk and water to a boil and add oats. Reduce heat to medium. Wait until the oatmeal thickens. Add a heaping spoonful of jam/jelly, and then the almond extract. Stir (a lot) until the jelly mixes into the oatmeal; this takes some patience. Add other mix-ins and serve with another splash of almond milk.

Oatmeal with Fresh Fruit

Out of all my "creative" oatmeal recipes, this one--in all its simplicity--continues to be my favorite. I have two versions: one with almond extract, and one with vanilla and cinnamon. It's so simple, I'm not even going to write a recipe. For blueberries and cherries, I suggest almond extract. For everything else, I suggest vanilla extract and cinnamon.

Add your fruit right away (unless you're using blueberries. Add those when you would add your "mix-ins" or they'll pop and stain your oatmeal all blue). Wait until your oatmeal thickens, and then add extract (and cinnamon, if you're using vanilla). Then add the other mix-ins.

Cinnamon Oatmeal with Fresh Peaches

**You can check out my other oatmeal recipes here, or by clicking the oatmeal tag. You can also find dozens of other oatmeal recipes on my Pinterest board (along with tons of other meatless recipes!). Thanks!

Lunch: Broccoli & Cauliflower Soup

If you can't tell from the title of this blog, I love broccoli. And the only reason I started eating it (which wasn't until my sophomore year of college!) was because I was having trouble with my IBS, and I realized I needed more soluble fiber, as opposed to insoluble fiber. That's why I started eating broccoli, oatmeal, rice, etc. Soluble fiber is my best friend.

Isn't it glorious? And it was super simple, too. I got the recipe from a blog called Lori's Lipsmacking Goodness. Prepare yourself if you go check it out: there's some bloody awful music in the background. Can we all agree that background music on websites should be banned? Okay, moving on.

I more or less followed the recipe exactly, except I used almond milk instead of regular milk and colby jack and monterey instead of cheddar. It turned out spectacular. I had seconds.

I Eat Chili in the Summer

Does anything really beat a bowl of chili? Okay, yes. Lots of things. But I just love a good bowl of chili. Especially if it's vegetarian. Because then I can eat it and still feel good about myself. :)

Some days, I wander the kitchen aimlessly, ransacking the cupboards, pushing items around in the fridge, scratching my head, and trying to figure out what in the world I'm actually in the mood for. Other days, I plan ahead, and all day I dream of making this perfectly thought-out meal, and I can barely wait until dinner time to prepare it.

And then there are days like today. It started out looking like I would have another I-don't-know-what-the-heck-I-want kind of days, but then suddenly a Dutch oven full of inspiration splashed me across the face, and I realized I had everything necessary to throw it together, and within twenty minutes, I'm sitting at the table, delivering spoonfuls of satisfaction to my taste buds.

Tonight's inspiration was chili. Yes, chili. I don't care if it's 80 degrees outside. When Lauren wants chili, Lauren eats chili. Which is pretty phenomenal, considering I had never even eaten the spicy stew less than a year ago.

Yes, it's true. I tried chili for the first time just last autumn. I have a slight obsession with soups, so I asked a coworker at the library what her favorite kind was. To my horror (at the time), she responded, "chili." After seeing my look of repulsion, she asked why I didn't like it. (Actually, it was more like, "How could you NOT like chili?!?!?!"

...I had no answer. I realized that I had always avoided it simply because I never used to like beans. But I had never actually tried it, so how could I say I didn't like it?

Luckily for me, my school makes some gosh darn fantastic chili. I tried it the next time I ate on campus, and let's just say my life has never been the same. In fact, falling in love with chili was the first step for me to fall in love with beans. Now I'm a total bean addict.

But when it comes to making chili at home, I always opt for meatless. I've tried replacements: rice? No. Carrots? No. Sweet potato? No. Tofu? Absolutely not. So typically, I just make a beans-only version. But now, I have found my hero.

That's not ground beef. And it's not ground turkey, either!

And you'll never guess what it is. Lentils. YES! It's those gosh darn lentils! Jennifer Perillo is seriously my savior. Last night, I whipped up an ENORMOUS batch of her lentil burgers to store up in the freezer. Yesterday, I used them to make meatballs. Successful. Today, I crumbled them up and used them like ground beef. Also successful! Can you believe it? The entire time I was "browning" them, I was laughing to myself for thinking this would actually work. I was pleasantly surprised at how well they stayed together, and how nicely the taste blended in with the chili (unlike other replacements I tried...yes, tofu, I'm looking at you!). It even LOOKS like ground meat!

It was for sure the most satisfying bowl of chili that has ever come out of my kitchen. Buon appetito!