01/22/14
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banana custard oats how-to

I had a realization.  I talk about my favorite banana custard oats breakfast all the time, yet it’s not here to link to.  The horror!  Truth is, I’ve been having a tough time sharing breakfast recipes, mainly because it’s still super dark outside when I’m making and eating it in those wee early morning hours.  Pictures don’t look good, but oh well, it’s too good not to share!

Here is my all time favorite breakfast.  I’ve been eating it for a couple years now and still don’t tire of it!

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Banana Custard Oats

Serves 1 (you can easily double or triple the recipe with great success)

Ingredients

  • 1/2 cup rolled oats
  • 1 1/4 cups water
  • 1 yellow – ripe banana (at least not green – it won’t taste as good)
  • 1 egg
  • optional but highly recommended: natural peanut butter (best topping in my opinion!)

Directions

  1. Add the oats, water and banana to a small pot.  Turn the heat to medium and allow to cook.  Whisk every few minutes until the banana begins to break down and the oats look almost cooked through.
  2. Add the egg in and whisk-whisk-whisk!  You can turn the heat up a little bit now if you’d like.  Keep whisking until you have a little bit of boiling (it will look more like popping since it’s so thick) and it looks custard like.
  3. Pour into a bowl and top with your favorite topping (AKA peanut butter).

And to make it easier, here are the step by step pictures + some variations I adapt to sometimes.  This is a double batch pictured below.

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Add the oats, water and banana to a small pot.  Turn the heat to medium and allow to cook.

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Whisk every few minutes until the banana begins to break down and the oats look almost cooked through.

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Add the egg in and whisk-whisk-whisk!  You can turn the heat up a little bit now if you’d like.

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Keep whisking until you have a little bit of boiling (it will look more like popping since it’s so thick) and it looks custard like.

Variations

  • For a super filling breakfast, add in 2 eggs
  • To lighten it up a bit but add more volume, go for 2 egg whites instead of the egg
  • Adding in 1-2 tbsp cocoa powder will take this breakfast to a healthy and delicious dessert like treat, especially with the PB
  • Quicker cooking oats will make the whole cooking process faster
  • You can add the same banana and egg additions to really any breakfast grain, but of course, oats are my favorite

If Jacob liked banana flavor as much as I do, I think he’d love this too, but he doesn’t.  He is missing out!  At least I have one person in the house who enjoys it as much as I do!

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We get quite excited about breakfast.  When I make the double batch, I put Hunter’s bowl into the fridge to cool (or freezer if he’s already awake), which thickens it up even more making toddler oatmeal eating less messy.

I’ll usually give him servings in another bowl because I don’t quite trust him with a gigantic bowl of oats.  That morning we split an orange too and this was all that he had left in his bowl.

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This boy eats as much breakfast as I do!  Except I always finish mine. :)

Now you know my all time favorite breakfast (and can turn it into yours too).  Tell me, what’s your go-to-never-tire-of breakast?

Heather

11/16/12
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chili-egg puff

It’s no secret I’m an egg lover. Currently we’re down to 2 eggs left in the fridge. That’s just too few in this house. Must-go-to-the-store-asap.

This dish I’m about to share with you is egg heavy, and a.m.a.z.i.n.g. Jacob and I first had it at his grandma’s house. We then ate it again the following weekend. I couldn’t get the recipe from her fast enough!

It may not look like much, but this chili-egg puff melts in your mouth. It’s basically lots of eggs, cheese and cottage cheese. A little bit of green chilies add a touch of heat, but nothing too dramatic. I can’t handle much heat and it was just right for me.

Not only is it the most amazing egg casserole (really!), it’s crazy simple to make. I threw it together in just a few minutes (grating the cheese takes the longest). You bake it, let it sit and bam you’ve got a chili-egg puff to feed a crowd. A good idea for the day after thanksgiving if you are cooking breakfast for a lot of people.

Hope you enjoy this recipe as much as we have!

Chili-Egg Puff
serves 10-12

very slightly adapted from Grandma Bernice

Ingredients

  • 10 eggs
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 pint (16oz.) small curd cottage cheese
  • 3/4 lb jack cheese, shredded
  • 1/4 cup butter, melted
  • 2 cans (4 oz cans) diced green chilies, drained

Directions

  1. Beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, jack cheese and melted butter, blending smoothly. Stir in the chilies.
  2. Pour mixture into a well-buttered 9×13 baking dish. Bake at 350 degrees for 35 minutes, or center appears firm.
  3. Allow to cool for at least 15 minutes before serving.

Blog updates

I was informed that my posts are no longer coming through via email. When my blog was down a week or so ago something with that must have gotten messed up as well. I will be sending out an email to all that were subscribed once I get the problem figured out. Hopefully soon!

My old blog, Get Healthy with Heather, is expired and gone from the world of the internet. I still have tons of links going back to that site I need to redirect. If you are looking for an old recipe and can’t find it, or it takes you back to the old site, just shoot me an email or leave a comment and I’ll get you the link. Lots of things to fix up over here.

Happy Friday!

Heather

05/24/12
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sweet n salty olive oil granola

Good morning!

Sleeping in until 6:30am this morning was glorious.  Yup that sure is sleeping in for me.  :)  No work for 5 more days!  My thoughts on twitter last night about that…

I’m hoping Hunter knows how to listen to his mama.  I actually had a dream about what he looked like last night.  Brown eyes, brown hair, super sleepy looking and just adorable.

I’m loving all the guesses in yesterday’s post to how big he’ll be.  Here are some of them so far:

Erica guesses 7 lbs 6 oz

Emily thinks he’ll be 8 1/2 lbs

Maryea is guessing 7 lbs 7 oz

Jentry is going for 7 lbs 3 oz

I’ve been thinking between 6-7 pounds, so my official guess is 6 lbs 10 oz… but we shall see!  It’s so much fun thinking about that kind of stuff.  All the unknowns of this exciting adventure we’re about to embark on.

Now onto something that is a known.  Olive oil granola is amazing.

The thought of olive oil in your granola might sound a little weird, but trust me, it’s not.  Olive oil + maple syrup and brown rice syrup and all the add ins [pistachio, hemp seed, almond, coconut, dried fig, dried currant, dried apricot] makes it amazing!

This recipe made a BIG batch of granola.  Most of which I mailed out to a couple sweet ladies earlier in the week.  You can’t see too many big clusters in these pictures because, a) I ate most of them straight from the pan and b) they got mailed out.  But the bottom of the bag is still delish!

Granola is one of those things I don’t keep on hand too often, mainly because I can’t keep my hands out of it.  When I do make it, I sure love it.

You will love this recipe too!

 Sweet n Salty Olive Oil Granola
Adapted from preventionrd

Makes about 9 cups

Ingredients

  • 3 cups old-fashioned oats
  • 1/2 cup pistachios, hulled and roughly chopped
  • 1/4 cup hemp seeds
  • 1/2 cup slivered almonds
  • 1 cup large unsweetened coconut flakes
  • 1/3 cup dried currants
  • 1/3 cup dried apricots, diced
  • 1/3 cup dried figs, diced
  • 1/4 cup maple syrup
  • 1/4 cup brown rice syrup**
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup natural cane sugar
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 egg white

Directions

  1. Preheat oven to 300 F.  Line a baking sheet with parchment or tin foil and spray with cooking spray.
  2. In a large bowl, combine the oats, pistachios, hemp seed, almonds, coconut, and fruit; mix well until combined. Add in the maple syrup, olive oil, sugar, salt, and cinnamon; toss until evenly combined.
  3. In a separate bowl, whisk the egg white until it becomes frothy and foamy (1-2 minutes). Mix into the granola mixture.
  4. Distribute the mixture out in an even layer. Bake for 45 minutes, stirring every 10 minutes, to get evenly browned.
  5. Remove from heat and let cool completely. As it cools, it will begin to harden and form into one large piece.
  6. Once it is cooled, using your hands, break up the granola into clusters of your desired size.

**you can use all maple syrup like the original recipe called for instead of the combo of maple + brown rice syrup.  I just ran out of maple syrup and improvised!

It’s good straight off the pan, or soaked in milk.  Delicious!

How long does granola usually last in your house?  Not very long here.  Cereal and granola in general are usually gone in a flash.

I’m headed out to get the tires rotated on the Jeep soon, and since it’s raining I won’t be able to bring Joe and walk him.  Major bummer.  Then tons of cleaning around the house, lunch with some friends and the chiro.  Looking forward to today!

Maybe a baby…. tomorrow I’m due! ;)

Heather