Vanilla Protein Oats

Before you ask, Karen, I know I’ve done breakfast bowl posts lately, but they’re just so good. If I keep making freaking awesome breakfasts, am I not supposed to share them?!!?? Didn’t think so. Yes, these protein oats fall into the awesome category, and yes, you get to see the recipe.

I’ve just been really into the protein powder recently, as you can tell by my recipe for Mini Berry Protein Muffins, which you should DEFINITELY check out. It makes stuff super creamy and adds a nice flavour. And adds protein😂 Usually I’ll add a scoop to my morning smoothie bowl, but today I didn’t have any frozen bananas at the ready, so I tried these Vanilla Protein Oats!

They’re super simple and taste AMAZING (like most of my recipes, tbh). These oats will definitely fill you up and fuel you through your day! (I need this because of this pesky little thing called summer school😂) Don’t forget to throw lots toppings on there- toppings MAKE the bowl. Am I right or am I right? I used cherries, bananas, and lots of crunchy peanut butter, which is my new obsession. Any other fruits or nuts or other good stuff also works though, because the base of these oats is vanilla.

In a nutshell: THESE OATS ARE DELISH AND THEY’RE FULL OF PROTEIN AND CARBS AND GOOD STUFF AND YOU SHOULD MAKE THEM EVERY DAY OF THE WEEK AND TOP THEM WITH MORE DIFFERENT AWESOME STUFF EACH DAY. Sign me up!! Enjoy your oats☺️😋😉😉

Vanilla Protein Oats

Serves: 1

Total Time: 15 minutes

Ingredients:

  • 1/4 cup quick cooking steel cut oats
  • 1 scoop vanilla protein powder (about 1/2 cup)
  • 1 banana
  • 1 cup water
  • 1/2 tsp cinnamon
  • Some cherries for topping
  • Lots of peanut butter for topping;)

Directions:

  1. Mash half of the banana in a small pot, then stir in the oats, protein powder, cinnamon, and water.
  2. Bring the mixture to a simmer on the stove, then let cook for about 7-8 minutes, until the oats are cooked through. Add more water if needed, because the protein powder sure soaked up a lot!
  3. Remove the oats from the heat, scoop into a bowl, and top with the rest of the banana, some cherries, and some peanut butter. Yum!!

See you tomorrow with a new post!!:)

Yours Truly,

Olivia:))

Rhubarb Purée

What the heck do you do with rhubarb other than making a pie or crisp out of it?!!?! This is the question that has faced me as I stared down the rhubarb I had in my fridge for the past while. We got it as a gift and I was kind of like, well I appreciate the sentiment but WHAT DO I DO. I made a crisp and it was delish but I needed some more options! So I poked around Pinterest and decided to purée it.

I came up with my own recipe and let me tell you, this purée came to PLAY. It has some homey spices like cinnamon and nutmeg, plus some maple syrup to sweeten it up (rhubarb can be kind of bitter) and some lemon juice as a flavour-enhancer. You just simmer everything together until it gets nice and soft, which surprisingly doesn’t take long at all, and then blend it up and you’ve got a smooth, delicious purée.

Ok, now you’re like “my question of what do I do with rhubarb has been answered, but WHAT DO I DO WITH THIS PURÉE?”. Valid question, my friend. But don’t worry, there are a gazillion different things you can use this for! Add it into muffins, quick breads, icing, cakes, smoothies or oats, make popsicles out of it, put it on nice cream, or just eat it with a spoon. Think of it as applesauce on steroids. And it tastes so good!!!!!! I froze mine in a freezer bag after so I can take it out when needed.

Hope you enjoy this rhubarb purée, and that you never have to waste any rhubarb again! There will definitely be some recipes that use this coming soon so keep your eyes open!

Rhubarb Purée

Serves: Makes about 4 1/2 cups

Total Time: 20 minutes

Ingredients:

  • 6 cups chopped rhubarb
  • 1 tbsp lemon juice
  • 1/2 cup maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 cups water

Directions:

  1. Add all of the ingredients to a large pot and place over high heat on the stove. Bring the mixture to a boil, then lower the heat and let it simmer until the rhubarb is soft. This should only take about 3-5 minutes.
  2. Pour the contents of the pot into a good blender, and blend until smooth.
  3. Let the purée cool, then store in an airtight container in the fridge, or pour into freezer bags and freeze until needed:)

So good and so easy!! See you on Wednesday:))

Yours Truly,

Olivia:)))

Cherry, Peach and Quinoa Breakfast Bowls

Hey guys! I’ve been pretty much eating the same things for breakfast during the time we’ve had to stay at home. I either have a smoothie bowl- which are awesome and my favourite- or just a big plate of fruit with some but butter- also very good. But today I had some leftover quinoa so I thought I’d experiment.

Quinoa is a super healthy; it’s a whole grain, contains some protein, and has all 9 essential amino acids. So it’s a great way to start your day! This recipe uses precooked quinoa, for when you have some leftovers and maybe not a lot of time in the morning. I’m starting summer school soon so this may come in handy.

To make these bowls, I cooked the quinoa in some almond milk and allspice, along side some peaches and cherries; two of my favourite summer fruits! The cherries turn everything a nice pink colour, and when you get a little bite of everything it tastes like a fruit pie😍😍😍

Hope you enjoy these Cherry, Peach and Quinoa Breakfast Bowls!

Cherry, Peach and Quinoa Breakfast Bowls

Serves: 1

Total Time: 10 minutes

Ingredients:

  • 1/4 cup cooked quinoa
  • 1/2 cup almond milk, or whichever milk you desire
  • 1 peach
  • 6 cherries, pitted and cut in half
  • 1/8 tsp allspice

Directions:

  1. In a small pot, combine the quinoa, almond milk, allspice, 4 of the sliced cherries, and 1/2 of the peach, diced.
  2. Bring the mixture to a simmer and let cook for about 5 minutes, until the fruit is soft.
  3. Remove from the heat, pour into a bowl, and top with the reaming cherries and the other half of the peach, sliced.
  4. Enjoy!

Have a great day and I’ll see you tomorrow for my last post of the month!☺️

Yours Truly,

Olivia

Easy Tofu Scramble

‘Sup people? I’ve been meaning to make a tofu scramble for a while, and this afternoon I finally got down to it. I still love a good old egg scramble, don’t get me wrong. But if you want something plant-based, tofu is a great egg substitute. This Easy Tofu Scramble is awesome in wraps or bowls, on toast, or by itself. It’s also perfect for every time of day- breakfast, lunch or dinner!

Tofu is actually really easy to cook, and in this recipe I just drained it and proceeded to fry it up. But if you’re a first time tofu eater and want to know a little more about it, you can check out my post Soy Marinated Tofu, where I explain what it is and share another awesome recipe as well. To liven up this scramble a bit, I added some tomatoes and green onions, as well as paprika and garlic powder. Tofu can be a bit bland, so you want to make sure you add a lot of flavour.

Lastly, have lots of fun customising this scramble! If you want to add more veggies and different spices feel free to. Tofu is such a great blank canvas! Enjoy this recipe;))

Easy Tofu Scramble

Serves: 1

Total Time: 10 minutes

Ingredients:

  • 1/2 tbsp olive oil
  • 85g of Extra Firm Tofu
  • 1/2 a tomato, diced
  • 1 green onion or chive, chopped
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in the tomato, green onion, and tofu.
  2. Break up the tofu with a wooden spoon, until it resembles scrambled eggs. Cook for about a minute.
  3. Add in the garlic powder. paprika, salt and pepper and cook for additional two minutes, stirring often.
  4. Remove from the heat and enjoy!

Hope you like this recipe! Have a great weekend;)

Yours Truly,

Olivia

Carrot Cake Oatmeal

Although I’ve kind of been obsessed with smoothie bowls lately, I took a little oatmeal break and BOY WAS I IMPRESSED. I kind of forgot how good oatmeal was! Then the next day I came up with this Carrot Cake Oatmeal and it’s on another level. It’s sweet and warm and full of cinnamon and a ton of other good stuff. Perfect for a rainy day! Or any day, really.

Carrot cake is amazing (I need to come up with a recipe for this blog), and I would enjoy it in any form. But I’d have to say that eating it as oatmeal is probably second only to actual carrot cake. I used banana for some sweetness, carrots for carrotyness (duh) and some vanilla and cinnamon for that warm, spiced flavour. A good carrot cake also has raisins in it. I REALLY hope you like raisins because they’re awesome. In this oatmeal I used chopped dates, which are possibly even better than raisins. But you can use a handful of raisins if you ain’t got no dates lying around.

Enough talk about raisins. Lets discuss how freaking easy these oats are to make! Just shave some carrot, mash some banana, chop some dates and voila! You’ve got an awesome breakfast that is filling and can be topped just the way you want it, like a HARVEY’S for oatmeal. I topped mine with banana, some more cinnamon (I got the really big thing of cinnamon from Costco so I won’t be running out of that anytime soon), and some peanut butter, because what’s the point of breakfast without peanut butter? I think I’m going to spread some peanut butter on the next piece of carrot cake I have because it is a great combo. Go ahead and make these oats already so you can slap some pb on there!

Carrot Cake Oatmeal

Serves: 1

Total Time: 10-15 minutes

Ingredients:

  • 1/4 cup quick cooking steel cut oats (or rolled oats or quick oats; just adjust the cooking time accordingly)
  • 1/4 cup shredded carrot
  • 1/2 a ripe banana (I like to save the other half for topping)
  • 1 large medjool date, chopped (or a handful of raisins)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup water
  • Peanut butter and more cinnamon for topping:)

Directions:

  1. Mash the banana in a small pot. Add in the carrot, oats, chopped date, vanilla, cinnamon, and water and stir until combined.
  2. Place the pot over medium-high heat and bring the oatmeal to a boil. Then turn the heat to low and cook until your desired thickness is reached (I cook my quick cooking steel cut oats for 5-7 minutes. Read your oat package for more oat guidance)
  3. Scoop the oats into a bowl and top with the other half of the banana, some peanut butter, more cinnamon, or anything else your heart desires! Proceed to eat and enjoy;))

Hope you try out this DELICIOUS breakfast sometime! Have a great rest of the week and I will see you Friday!

Yours Truly,

Olivia