This morning (post-sunrise, I don't wake up that early) I decided to make a bowl of hot oats. Why? I don't know. It's supposed to be over 100 today. But, my craving was calling me to the stovetop. No matter how creative I get with my oats, this is always my favorite.
Banana bread oats
In the mix
- 1/2 cup oats
- 1/2 cup almond milk + 1/2 cup water
- 1/2 tsp vanilla
- Pinch sea salt
- 1/2 banana, whipped in while cooking
- 1/2 banana
- Raw walnuts
- More cinnamon
- Granola sprinkles
It's even better than eating a slice of warm banana bread straight from the oven. Well, almost.
Last night's dinner started as an awesome idea, but didn't end as such. I whipped up some cilantro jalapeno hummus and wanted something to dip into it that wasn't pita or something overly carby, so I decided to make Brendan Brazier's zucchini "chips". I was expecting them to be crispy and light and an amazing accompaniment to my deliciously spicy hummus. However, after I took them out of the oven, they were soft and floppy and not chip like at all. The flavor was amazing, though, so I decided to toss them on a salad and call it a day. Here's the recipe if you want slow cooked zucchini:
- 1 zucchini, thinly sliced
- 2 tsp coconut oil
- Preheat oven to 300.
- Cook for 30 minutes on a greased cookie sheet. Eat as a side dish or a salad/grain dish topper, but do not attempt to dip into anything. It won't work, I promise. What I have learned about Brendan is that he likes to name his dishes things they aren't (see: pizza), but his flavors are wonderful. I guess you can't have everything.
I almost didn't want to include this in the post, but it looks pretty and tasted great. Plus, coconut oil is my latest obsession so I look for any excuse to cook with it.