Healthy Cinnamon Raisin Oatmeal (Vegan, Sugar-Free, Freezable for Quick Kid’s Breakfasts)

Jackson’s favorite breakfast is oatmeal. He eats a bowl every single morning. To save time, I make a big batch with thick-cut rolled oats, chia seeds, hemp seeds, raisins, cinnamon, and bananas every week, then freeze it in ice cube trays. In the mornings, all I have to do is heat up three or four cubes of frozen oatmeal with one cube of frozen full fat coconut milk (I always freeze extras when making a recipe that calls for less than a can). Sometimes I add blueberries, apples, leftover baked sweet potatoes, canned pumpkin, or shredded carrots to the oatmeal, but this cinnamon raisin version is so simple and it requires no chopping or preparation at all, so I make it most often.

When Jackson sees me putting his frozen cubes of breakfast in a bowl to be heated, he waves his hands in excitement and runs to his high chair begging me to put him in. He acts like the 90 seconds it takes to heat his breakfast is a lifetime.When I finally give him his bowl, he sets the spoon aside, dips his hand in, and eats it by the fist full. Within minutes, it’s all “gone, gone.”

I feel a little bad that I’ve never made him pancakes or waffles, yet I figure, why change a good (and healthy) thing? Most mornings I don’t have time to have a battle of wills or to keep trying different things until I find something he’ll eat. For months, he has had oatmeal for breakfast and he has never turned his nose at it. This little routine keeps our mornings peaceful, at least long enough for me to have my first cup of coffee.

Full of healthy omegas, sweetened with fruit, this oatmeal is delicious and healthy for kids and adults alike.

Healthy Cinnamon Raisin Oatmeal

Serves 4 adult-size portions (8 child portions)

Ingredients

3 cups of water

2 cups of milk of choice (I use unsweetened almond or coconut) or use more water

1/4 t. salt

2 c. rolled oats (not quick-cooking) (use gluten-free oats for gluten allergies)

2 T. hemp seeds

2 T. chia seeds

1 c. raisins

1 t. cinnamon

1 banana, mashed

Directions

In a large sauce pan, bring water, milk, and salt to a low boil. Watch closely or you’ll have a great big mess if it boils over. (Don’t ask me how I know this.) Reduce heat to med-low and add all the remaining ingredients. Cook on med-low to low for about 1o minutes or until all the liquid is just absorbed. Stir occasionally. Serve immediately or freeze for later.

Dry ingredients.

Freeze for later:

I made this batch this morning and served Jared, Jackson, and myself a bowl. What was left filled 1 1/2 ice cube trays  (about 24 cubes). Just scoop it onto the tray and with a spoon or spatula, spread it out evenly among the cubes, pressing down gently to make sure it’s packed firmly. Cover tightly with plastic wrap and freeze. Once frozen, pop out and transfer to freezer bags.

I usually heat 3-4 cubes of oatmeal with a cube of frozen full fat coconut milk for 60 seconds. Stir and then heat again for about 30 seconds. With my microwave, this is a perfect temp for my one-year old. Reheat times will vary though. If it’s dry, stir in a little milk of your choice.

Toddler breakfast ready in 90 seconds. I usually add a cube of full fat coconut milk to his too, but I used my last cube yesterday.

Variations:

Add pumpkin, leftover baked sweet potato, or shredded carrots while cooking, or stir in strawberries, blueberries, walnuts, almond butter, or peanut butter. Get creative…or don’t…make life simple and stick to one combination you love over and over again. 🙂

Leave out the raisins and add blueberries for a delicious fruity version. Jackson loves this, but it’s a little messier, so I just do it when I have time to sit and help him eat.

 

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Super Healthy Almond Kale Salad with Clementine-Maple Dressing

(Becky, the Mama. )

Greg and I just spent two days on a road trip, driving from snow-covered Denver to the blue skies, hot air balloons, rusty-red mountains, green grass, gorgeous flowers and warm sun of Arizona.  As soon as we pulled into the parking lot, I grabbed my bathing suit from the suitcase (still in the car) ran into the condo and threw it on, then dashed to the swimming pool. The sun was still in the sky, but sinking, so I arranged my lounge chair just so, where I could get the maximum rays, then sat down and basked and beamed with happiness. For as long as I can remember I’ve been a sun and a water baby. I wore my dark hair in two braids, as a little girl, and by summer’s end I always looked like Pocahontas, my skin as “brown as a berry,” my mother said.

To this day, I wonder if I am part Indian, as I disdain shoes and socks, preferring to be bare foot, even in the winter. I seek out sun like a lizard, anywhere I can find it. I do know that my grandmother Nonny and her family came to Sweetwater, Texas from New Mexico. Her eyes were a twinkling blue, her hair a stunning natural silver, and her skin turned a deep olive every summer.  She loved being outside in her garden, always in a flower print dress (I never saw her in slacks), and if we grandkids were lucky, she’d see and catch a baby horned toad, which us we loved to hold and play with more than any store-bought toy.

But I digress.  Back to the pool.  When I could see the sun dipping in the sky, I jumped out of the lounge chair, hurried back to the condo, grabbing this and that from boxes of food stuffs and ice chest we brought from home – kale, dried cherries, hemp seed,  sliced almonds, Clementine oranges – quickly creating the world’s fastest salad. Then photographing it while there was still natural light on the patio overlooking an emerald green golf course. After two days of road trip food burgers and fries, my body was craving something green and healthy.  This is truly a Super Salad, loaded with nutrition – and it was soo yummy, I know I’ll be making it again and again.  The nice thing about using kale in salads is that the salad still has lots of chew and crunch the next day, and in fact,  it seems to get even better as it has time to sit and soften a bit in the dressing.

Super Fruit & Almond Kale Salad with Clementine Maple Dressing

Ingredients for salad:

2 to 3 cups of chopped kale, leaves only – no stems (I was able to find it pre-chopped and mixed with some shredded carrots in the grocery produce aisle)

2 Clementine oranges, peeled and pulled apart in sections

2 T. dried cherries or cranberries

1 T. hemp, flax, or chia seeds

2 T. sliced or slivered almonds

1/4 cup sliced water chestnuts

Ingredients for Dressing:

¼ cup red wine or rice wine vinegar

Juice from 1 Clementine orange

1 T. pure maple syrup

1 t. soy sauce

2 t. good mustard

¼ cup olive oil

dash garlic powder or about 1/4 of a fresh garlic clove, grated

Salt and Pepper to taste

Directions:

Put kale in a large  bowl and knead and massage it with clean hands for a minute. This will break down the fibers and make the kale tender enough to eat raw.  (Sometimes I run hot water over it in a colander to soften the kale first, knead it, and then rinse again in cold water.)  Add all the rest of the ingredients for a salad and serve in a pretty flat platter.   Whisk all the ingredients for the dressing together and drizzle over the salad.  Serve and enjoy.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Fruit and Almond Kale Salad with Clementine-Maple Dressing
The URL:http://wp.me/p1UwM9-M9
© Copyright 2012 – All Rights Reserved


Nut Butter Banana Hemp Shake (Vegan, High-Protein, Kid-Friendly)

When your kid begs you for a drink of your high-protein, high-fiber shake full of essential aminos and omegas, you call it quits on your food blog photo shoot and hand over the shake.

(Rachel, the daughter)

I just wrote a long boring post about how exhausting this week has been. Then I hit delete. #boringsnoring #toughenup #writersblock #speakinginhashtagsiswayeasierthanwritingblogsandbooks

I think Instagram and Twitter are ruining my ability to write in full sentences. I mean, do you really need a full explanation when a hashtag and a picture say it all?

#badidea #meltdownonaisletwo #tinycartsarethedevil

#lifewithatoddler #enoughsaid

#joy #bubbles #lovehim

In the spirit of quick and easy, here’s a recipe that has saved me on many an exhausted morning or afternoon this week. High in protein, fiber, and healthy fats, it’s the perfect breakfast or post-park snack for adults and little ones.

#simple #healthy #kid-friendly #10gramsofprotein #6gramsoffiber

Nut Butter Banana Hemp Shake

Makes one 1-cup serving

Ingredients

1 banana (Frozen or thawed)
2 T. nut butter (Peanut Butter, Almond Butter, Sunflower Seed Butter, or mix of any combination)
1/2 c. unsweetened almond milk (or your preferred milk)
1/2 T. hemp seeds
1/2 c. ice

Directions

Blend first four ingredients together for 60 seconds. Add ice and blend until ice chunks are gone. That’s it. Enjoy!

Almond milk + nut butter + banana + hemp seed = #mynewfavshake

I did some quick pen and paper calculations on the one I made today (not pictured). I used half sunflower seed butter and half organic peanut butter. It had about 19 grams of fat, 300 calories, 10 grams of protein, and 6.5 grams of fiber. Remember the fat comes from seeds and nuts, which are good healthy fats.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Nut Butter Banana Hemp Skake (Vegan, High-Protein, Kid-Friendly)
The URL: http://wp.me/p1UwM9-Kg
© Copyright 2012 – All Rights Reserved