Tuesday, March 29, 2011

Blueberry Oatmeal

My husband and I recently discovered the joys of flavored oatmeal--and I don't mean the pre-flavored packages you buy at the grocery store. This is the do-it-yourself version, which is MUCH better! Who knew there was so much more to oatmeal than simply adding milk and brown sugar? While we enjoyed apple-cinnamon and banana pecan, we discovered our absolute favorite this morning: blueberry! I found this delicious recipe in a New York Times article on healthy eating. Enjoy!

Blueberry Oatmeal

1 1/3 cups water
1/8 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoons honey
2/3 cup rolled oats or oatmeal
1/3 cup blueberries
1/2 teaspoon orange zest
1/2 cup milk (can substitute soy milk, almond beverage or rice beverage)

Bring water to a boil in a medium-size saucepan. Add salt, cinnamon, honey and oatmeal. Reduce heat and simmer, uncovered, for five minutes, or until most of the water has been absorbed. Add blueberries, orange zest and milk. Bring to a simmer and simmer for five more minutes or until oatmeal is thick and creamy and blueberries have begun to pop open. Cover and let stand for five minutes before serving.

Side note: We just used frozen blueberries, but fresh would probably be even better. We also added a little freshly squeezed orange juice for extra flavor.

Sunday, March 27, 2011


I have been wanting to incorporate barley into our diets and finally found some at the store. Now, I need to find a tasty recipe.

Any suggestions?!

Wednesday, March 23, 2011

Whole Wheat Crepe with Spinach and Tomatoes

I love eating these for lunch. They are relatively quick and very tasty. Plus, I can sprinkle one with powdered sugar or jam at the end for a nice dessert!

Whole Wheat Crepes

1/2 cup freshly ground whole wheat flour
1 cup milk
2 eggs
1/2 tsp vanilla
1-2 TBS oil or melted butter
1/8-1/4 tsp. cinnamon (if you like)

Mix well. Batter should be smooth. If needed at a bit more milk or flour. For thicker crepes, add more flour, thinner crepes, add more milk.

Cook on medium heat over the stove in a crepe pan or non-stick frying pan.

While the crepe is hot, add thinly sliced tomatoes, fresh spinach and a cheese of your choice (I prefer Parmesan, feta, etc.), red onions if desired. Drizzle with balsamic vinegar. Fold the sides of the crepe over themselves and enjoy!