wtorek, 23 października 2012

co jeść i jak jeść

nasz Nosorosos na szczęście uwielbia jabłka!

Dinner: spinach salad with garbanzo beans, almonds, pumpkin seeds, pineapple, goat cheese, dressed with balsamic vinegar and e.v. Olive oil and Himalayan salt with a side of Simply Sprouted no salt tortilla chips

jak tylko mąż mi podłączy piekarnik (trochę to potrwa, bo najpierw  musi zrobić cały aneks kuchenny), to będę piec i piec i piec

For baked oatmeal here is a basic recipe that you can customize by adding your favorite mix-ins and toppings. In a bowl mix together 2 cups (uncooked) oatmeal, 1/3 cup sugar, 1 teaspoon baking powder and 1/4 teaspoon salt. In another bowl combine 3 tablespoons melted (and slightly cooled) butter, 1 egg, 1/4 teaspoon vanilla extract and 1 cup milk. In a well greased baking dish place a thin layer of sliced bananas, then the oatmeal mix, then pour on the milk mixture. Try to distribute the milk mixture evenly over the oatmeal. Bake at 350 F for 20-25 minutes. 

For the pumpkin spice baked oatmeal simply add 1/4 cup pumpkin puree, 1/4 teaspoon cinnamon and a pinch of nutmeg to the milk mixture before you pour it over the top of the oats.
For the coffee cake baked oatmeal add 1/4 teaspoon instant coffee or ground espresso to the milk mixture before pouring it over the oats. Garnish the top of the oatmeal with a crumb topping made of 2 tablespoons cold butter, 1/4 cup flour and 3-4 tablespoons brown sugar. Mix that together with your (clean) hands so that it's crumbly, sprinkle over the top of the oatmeal for the last 10 minutes of baking.

 Overnight, No-Cook Refrigerator Oatmeal -- A healthy breakfast made in mason jars in six different flavors!


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