Carrot Cake Oatmeal

It's finally starting to rain here, which is a welcome break from the humidity we've been getting lately. Although I hear that Mother Nature is being quite moody back in Canada, so I am feeling good about having to deal with humidity instead of snow...

That beign said, we get colder days now and a nice warm bowl of oatmeal is a nice treat in the evenings to enjoy warm food again without sweating. Although, mango season is now in full swing and I cannot get enough of them. They are like nature's candy!

As a kid, I usually had my oatmeal the same way every time; plain with heaps of brown sugar on top. Simple and delicious paired with a few slices of toast to dip in. Now I like to play around with the flavors I can achieve. The Carrot Cake oatmeal is a result of said play time.

The first gluten free cake I ever baked (successfully) was a heavily spiced carrot cake smothered in cream cheese icing. While this bowl lack the icing portion, it more than satisfies any craving that may arise.

I also noticed lately that oatmeal has become somewhat of a food trend in the blogging world, overnighted, baked it comes in a million different methods and flavors now. Gone are the days of pouches of quicks oats with mystery powders and dried fruit to bring flavor to a staple.

I have to say, that I am very happy I will never eat one of those again. I mean, I loved them at the time, but looking at the long list of ingredients on those things now has me running for the produce aisle.

Carrot Cake Oatmeal

Ingredients:

- 3/4 cup coarse raw sugar*

- 1/3 cup water

- 2 cups quick oats

- 2 cups finely shredded carrots

- 1 tbsp cinnamon

- 1/2 tsp nutmeg

- 1/2 tsp ground ginger

- 3/4 cup raisins

* If you are using a fine sugar, reduce to 1/2 cup

In a medium sauce pan, bring the sugar and water to a boil and let thicken. Keep an eye on it so that is doesn't burn and stir often.

In another pot, cook the oatmeal with the carrots and spices with as much water as you prefer. I usually use a 1:1 ratio.

Once the oatmeal is cooked, stir in the caramel and raisins.

Enjoy!

Tex-Mex Stacks

This post is officially the most time consuming one I have ever posted. 

Not because the recipe was complicated or anything. But because our internet suddenly decided to go back in time to the 90's and act like dial up. 

I think the total time with page loading, image uploading and waiting for other various things to work properly, this will have taken me 6-7 hours to get up on here. If that doesn't display passion and perseverance, I don't know what does!

On the other hand, this may be curbing my social media obsession, Pinterest is impossible to load right now...

Back to the food! This little beauty came to life from various leftovers and odd and ends I had to use up. It comes together in a second if you have cooked rice and potatoes ready to go. The tex-Mex flavors are strong and delicious. You can also amp up the heat with a generous coating of hot sauce.

I was going through quite the roasting phase for awhile and I think the way the tomatoes came out on this was the reason for it. I've started making my own salsa and hot sauces as a result and I don;t think I'll ever go back to buying them pre-made.

You can easily make this recipe fat-free by omitting the guac and the coconut cream if you are monitoring those macros. Although the plantains dipped in guac are sooooo good!

Tex-Mex Stacks

Ingredients:

1.5 cups refried beans

4 tomatoes, sliced

4 cups rice, cooked

2 large potatoes, sliced

1 recipe guacamole
4 tbsp coconut cream (coconut meat and water blended)
Oregano, cumin, red pepper flakes, S/P

In a casserole dish layer the ingredients as follows: potato, refried beans, rice, potato, tomato. Sprinkle with the spices as desired.

Bake at 350F until heated through and the tomatoes are cooked.

Top with guacamole and coconut cream and serve with baked plantains. 

Enjoy!

CTFU Creamy Beet "Soup"

Sometimes, when one experiments in the kitchen, the outcome isn't exactly what you were going for. On some occasions, that means a disastrous goup that is pretty much inedible.

Other times, it's a delicious masterpiece.

This is one of those times.

Going to the farmer's market anywhere in the world always gives you such amazing ingredients to work with that, for me anyways, it's hard not to be inspired to combine them to make simple yet delicious dishes.

I finally got to go to the big farmer's market in the next town/city over. The produce is so fresh and there is a decent variety. Most of which we can get at our local Fruteria, but with even better prices. We even got some ripe soursop to chow down on while waiting for our bus back.

Having a farmer's market nearby is a blessing. Taking advantage of it wherever you are is essential. You can speak directly to the farmers, ask what seeds they use, what fertilizers, pesticides if any... This means that you know exactly what you are eating. It's easier to avoid GMO's, support heirloom varieties and organic farmers. The produce is always cheaper too.

Even better? Get a CSA box! You are essential becoming an investor is a small local organic farm and getting amazing produce in return. This one also has the perk of providing you with new varieties of local fruit and vegetables to try out.

So they had these amazing beets at the market, and I've been daydreaming about making some kind of borstch like soup deal. I've never had it and it has always tickled me as something that would be delicious. Now I am far from following a traditional approach to this one. I like my meal carb heavy, so I added more potatoes and some rice to make it extra carbolicious.

The plates we have here are quite festive I must say.

Creamy Beet Soup

Ingredients:

- 4-5 medium potatoes, diced.

- 1 massive beet or 2 large, 2/3 diced, 1/3 shredded.

- 5-6 medium tomatoes, diced.

- 1/2 head of cabbage, shredded.

- 2 cups rice

- 4-5 cups of water or low-sodium broth

- 1/3 cup chopped chives or green onion

- S/P to taste.

In a large pot, boil the potatoes until tender, set aside to cool.

While the potatoes are boiling, prep the beets. When they are done and cooling, add the beets and tomatoes with the water or broth and bring to a boil, turn down to a strong simmer. Once the beets are about half done, add the cabbage and the rice with extra water if needed. About 5-6 minutes later add the potatoes back in and season. 

Let it all simmer until the rice is cooked through. Mine came out as much more of a stew consistency.

Garnish with chives or green onions and serve.

Enjoy!!

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Meatless Monday's: Quick Black Bean Burgers

Sometimes, there just isn't the time or energy to make dinner, let alone a complex meal.

I find that somedays, if I didn't eat as simply as I do, I'd just be too lazy to make myself food. Or I just get so caught up with whatever it is that I'm doing that once I realize I have to eat, it's a gotta-eat-right-now-omg-starving kind of feeling. During the day, I scarf down some fruit, usually just whatever is ripest and easiest, which 90% of the time means bananas. Fruit is the fastest food around!

But then, on those days days, when dinner comes around and I'm not in the mood for a monster truck size salad, something quick and easy is on my mind.

In comes the black bean burger.

You can even freeze them, which means even less preparation time come dinner.

Just as a side note, the buns I used are not of the gluten-free variety. I haven't found a store bought (or what I would love is a local bakery) that makes vegan gluten free buns that tastes great, or even just have a non-crumbly texture. If anyone has any suggestions, I am more than open to trying any! Anywho, I used the ezekiel organic flour-free sprouted buns, that I find are the only wheat I can digest just fine.

Quick Black Bean Burgers

Ingredients:

-1 can, or equivalent homecooked, black beans

- 1/3 cup oats

- 1/2 tbsp chili powder

- Hot sauce, to taste

- 1 1/2 tsp dijon mustard

Pre-heat oven to 400F

In a medium bowl, mash the beans until about half are still in bits and pieces, add in the oats and all the seasonings and mix well. 

Form into 4 patties on a parchment paper lined baking sheet. Bake on each side for about 5-7 minutes, until the outside is almost crispy, but not browned.

Using your burger bun of choice, or a lettuce leaf, load on your favorite toppings. I added lettuce, avocado, hot sauce, organic ketchup, mustard and some low fat vegan mayo. Tomatoes would have made it perfect, but I didn't have any at the time.

ENJOY!

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