I’m taking over this Flavorful Friday to tell you about something that has changed my life these last few weeks…refrigerator oatmeal.
Prepare a couple of these around dinner time and have a grab-n-go breakfast for the next couple of mornings!
1/4 cup Old Fashioned Rolled Oats
1/4 cup Greek Yogurt
1/3 cup Almond Milk
Whatever you would like to add (organic chocolate chips always recommended)
I add fruit such as blueberries, strawberries and pineapple, along with ground flax seed and fiber. Lately I have been adding a little cooked pumpkin and pumpkin spice. And honey.
Add all of the ingredients in a small mason jar. Stir and/or shake it up and pop it in the fridge. Don’t forget your spoon in the morning!
P.S. For a winter treat, try warming it up as Samantha suggests. Haven’t tried it yet, just saying.
To see all of our Flavorful Friday posts click here.
Happy fall everybody! I hope you’re all doing fantastically and taking extra good care of yourselves during the change of season. Eating healthy, going to bed early, and adequate exercise are always important, but are crucial this time of year!
I wanted to share with you this little secret, which really shouldn’t be a secret at all…so please, spread the word! The only reason I call it a secret is because I’ve never heard of anyone else doing it before. So here it is! The HEALTHY microwave! Yes…healthy!
Several years back, my parents had both their mothers and my uncle living with them. My mom and step dad would go away often for business, and out of concern for their two mothers, they had to come up with an easy way to feed them while out of town. So what my mom did (being the clever lady that she is) was experimented…but it didn’t take much experimentation at all!
She filled a large frying pan with about half an inch of water, put some leftover food in a shallow bowl, sat it in the pan, covered it, and turned it on medium heat. After about 3 minutes the water boiled, she turned the flame off, and left the bowl of food covered in the pan for another 2 minutes—this allowed the food to steam. Voilà! That was it! The food was heated and ready to be served. From then on, my parents would cook food for their mothers before going out of town, and leave it in bowls in the fridge ready for my uncle to “microwave” for them.
CAUTION: When you take the bowl of food out of the pan, be sure to use a pot holder! The bowl gets very hot.
Tonight I did the same thing! I made a macrobiotic meal earlier today, and had the left overs for dinner. So easy and yummy! Enjoy 🙂
Samantha | Your Food Fanatic
This past Monday was one of my best friend’s birthday. He wanted to celebrate by having a dinner party at his apartment with an intimate group of friends, so I offered to cook. I ended up making angel hair pasta with local basil, garlic, sun dried tomatoes and goat cheese with vodka sauce. Looking back now I actually would have substituted the vodka sauce with simply olive oil, salt and pepper. Well, we live and we learn—I’ll have to try that next time! My original recipe is below, but feel free to improvise with whatever kind of sauce you’d like! (more…)
Coconut has been used for thousands of years. Its multipurpose properties causes it to be one of the most cherished foods amongst people who live in the tropics—it is a nutritious source of milk, juice, water, meat, and oil. Coconut oil was used widely throughout the world until 1954, when it began receiving a bad rep due to its saturated fat content. This was a huge misunderstanding; there are actually three types of saturated fats, and not all of them are bad for you. In fact, saturated fat is an essential part of the human diet.
Cool fact: Early European explorers such Captain Cook, wrote about the beauty of people across the Pacific who used coconut oil as a primary part of their daily lives. After the war in England, coconut oil was sold as margarine and in the USA as coconut butter. (Coconut butter is absolutely delicious, by the way!) (more…)
Nearly 40 million tons of food is wasted each year by United States households, retailers, and food services, while half the world is on the verge of starving, or actually dying of starvation. In low-income countries most food loss occurs during food production, while in developed countries most food is wasted at the consumption stage. It is estimated that a quarter to half of all food produced in the US goes to waste—either left in fields, spoiled during transport, thrown away at the grocery store, forgotten until it spoils, or scraped into the garbage. In the United States, 40% of food waste occurs at home.
The United States has turned into a culture of waste and bad habits. Wasting food and other resources is a form of ignorance—a lack of comprehension on how the rest of the world operates, and the bigger picture of how everything we do directly or indirectly affects the world around us. It’s time we stop turning our heads the other way, and pay attention to the bigger picture of how we can create a sustainable, just, and peaceful world for all living beings.
Using leftovers is a great way to minimize food waste. I came home last night, looked in my fridge for something to eat, and realized I had brown rice leftover from three days ago. I typically try to use food within three days after making it, so it was time to use up this rice. Inspired by the delicious corn fritters I had at Kripalu the night before, I decided to make brown rice fritters with my leftover rice. The rice already had some kombocha squash in it as well. Note that you can make fritters with any type of fresh or leftover grain, and add anything to make them the way you like. Don’t feel limited in what you’ve already made or what you have in your pantry. Creativity is the key ingredient in cooking!
What I used:
- Leftover brown rice with kombocha squash
- Half an onion
- 2 eggs (you may only need 1 depending on how much grain you have)
- Curry powder
- Preheat oven to 350 degrees
- Saute your onion. Mix into rice.
- Beat 2 eggs. Mix into rice.
- Add salt and curry powder.
- Fry in butter, olive or coconut oil (make sure your oil/butter doesn’t smoke or burn—if it does it gets rancid and spoils.)
- Place fritters in the oven for 10-15 minutes to ensure the egg is fully cooked.
- Serve and enjoy! 🙂
Cheers to minimizing waste and making a difference!
Samantha | Your Food Fanatic
For more delicious recipes search TTSM under “food”, or visit www.samanthasbreadandbutter.com!
I’ve been all about experimenting with different types of smoothies this summer, and this morning’s smoothie has to be one of my favorites out of all I’ve made so far. For those of you who are vegan, sugar-free, gluten-free, raw (or all) this smoothie is perfect for you; it’s creamy, sweet and delicious without dairy, sugar or gluten!
What you’ll need (all ingredients recommended organic): (more…)
What is Monsanto?
“Monsanto is focused on agriculture and supporting farmers around the world in their mission to produce more while conserving more. We’re an agricultural company.” ~ Monsanto
So what’s wrong with this? Well, in order to “produce more”, Monsanto genetically modifies (GMO) their food. What is genetically modifying? I found a pretty unbiased article to help explain –
This weekend I’m in the beautiful Berkshires visiting my parents; cooking is always more than encouraged in their home! Since my niece, nephew and cousin are here as well, instead of making something super fancy, I figured I’d make something everyone would love. This easy-to-make 6 layer mexican dip is absolutely delicious, and perfect for any occasion including family gatherings, parties, and bbqs! You can also play around with this dish and try adding different ingredients if you don’t have everything the recipe calls for!
What you’ll need (all ingredients always preferred local/organic!): (more…)
Antioxidants are made up of various vitamins and natural plant chemicals such as carotene, lycopene, lutein, and other substances, which
may play a role in helping to neutralize harmful free radicals in the body. Antioxidants may prevent or fight heart disease, cancer, aging, cardiovascular disease, Alzheimer’s disease, macular degeneration, and more. However, research shows that simply taking antioxidant supplements cannot be the only answer to getting what your body needs. In fact, it’s possible some of these supplements could be harmful if taken in too high a dose. For example, dark chocolate is known to have antioxidant properties, but if taken too much it can over-stimulate the physiology, cause anxiety and other problems. The key to all of this is moderation and a holistic approach. Simple solutions usually do not work because our bodies are just too sophisticated, and require the highest form of care. Below are 10 of my favorite antioxidant rich foods! Enjoy, and don’t forget to eat well all around the board! (more…)
Yesterday I bought the book, French Women Don’t Get Fat by Mireille Guiliano. Although I am only a quarter of the way through this seemingly awesome book, the author has made it very clear that skipping meals in the French world is a no-no. Have you ever wondered why French women don’t get fat? Or why Europeans are generally more healthy, and of a more normal weight than Americans? I know I have, along with many friends of mine. The trick? Well, it’s pretty simple: French [women] never skip meals, they usually eat what they want (of course the food in France is much more fresh than in America, less processed, and usually doesn’t have chemicals or additives), but other than that, it’s all about one little, yet crucial word: BALANCE. I would like to expand more on this topic and tell you more about the book French Women Don’t Get Fat, and exactly why they don’t get fat, but first I have to finish the book. For now, be mindful of your portions at meals, and have some healthy snacks in between. Here are three healthy snacks to indulge in! (more…)