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You are here: Home / Archives for oatmeal

oatmeal

Kid-Happy Breakfasts: Banana Tacos

May 16, 2011 by KerryAnn 12 Comments

oatmeal by julization, on Flickr

I confess.  I’ve been in a rut.  An oatmeal rut.

Mindlessly fixing the same bowl of oatmeal, day in and day out.  Why?  It’s easy, it’s convenient.  I can make it in the crock-pot the night before while I’m wide awake and I can go on auto-pilot the next morning.  It’s nice not to think when I get out of bed. I’m not a morning person and I don’t drink coffee in a vain attempt to make myself a morning person.  It never worked, anyway.

I’m perfectly content to eat a bowl of oatmeal for breakfast every morning, six days a week, for months on end.  My kids are not.  The complaints grew until one morning I looked up from my empty bowl to see their little upturned noses over their untouched servings.

Que the revolt.  The natives were restless and I’d better do something.

So the next day I got in the kitchen and cooked up this kid-pleasing breakfast and issued a promise that I wouldn’t serve oatmeal more than three mornings a week.  The chief cook and bottle washer is safe. For now.

 

Banana Tacos

From the Menu Mailer

If your kids don’t like bananas, you can use another fruit.  I couldn’t cook these fast enough, my kids ate them and got back in line at the stove while I cooked.  They’re requested it to become a weekly feature on our breakfast or snack menu.  If you don’t want your child eating two bananas in a day, do one rolled up with the banana and any additional crêpes rolled up with the nut butter, omitting the banana.

¼ cup coconut or dairy yogurt
1 cup warm water
½ cup flour of your choice (I used sorghum)
2 eggs
½ Tbs rapadura
stevia to taste
1 Tbs melted coconut oil or butter plus extra for cooking
pinch salt
heavy dash cinnamon
about ½ cup nut butter, optional
4-8 bananas

In a blender, combine yogurt, water and flour.  Blend until smooth.  Cover and allow to soak for 8 hours or overnight.

The next morning, add the eggs, rapadura, stevia, 1 Tbs melted oil, salt and cinnamon to the blender and blend until smooth.  Set aside.

Heat a skillet over medium heat. Spread a thin layer of oil over the bottom of the pan using a pastry brush.  Pour 2-3 Tbs of the crêpe batter into the hot pan and spread it into a 4-inch circle.  Cook about 2 minutes on one side.  Using a spatula, loosen all of the edges then gently flip and cook another 1 minute on the second side.  Repeat until the batter is used up, keeping the pan lightly oiled with the pastry brush between crepes.

Spread each crêpe with a thin layer of nut butter and place a banana on top.  Roll the crêpe around the banana like a taco shell.

[boilerplate plate = “sig” search = “replace” usequery=”anything”]

 

Filed Under: Best Of, Blender Batters, Breakfast, Casein-Free, Desserts, Fruits, Gluten-Free, Kids, Menu Mailer, Nut-Free, Portable Treats, Recipes, Snacks, Soy-Free Tagged With: 30-minute meals, banana, breakfast, kids, oatmeal, pancakes, revolt

Baby Steps- Transitioning to Traditional Foods in Feburary

February 2, 2011 by KerryAnn Leave a Comment

Last year on the forum, we started a Baby Steps section to help people new to traditional foods.  Each month, I will be posting those baby steps to the blog in case you’re wanting to start your own Traditional Foods journey.

February continues with the basic steps.

  1. Add vegetable intake via sneaky veggies where it is possible.
  2. Change breakfast to being healthier but in a form that is still acceptable to your family. Move from cold cereal to oatmeal, scrambled eggs, soaked pancakes or waffles and the like.
  3. Change to sea salt if you have not already. Sea salt contains many trace minerals that iodized salt does not.
  4. Start taking cod liver oil.
  5. If you’ve already changed salt and started CLO, consider a trace mineral supplement if you feel you might be deficient.

If you would like to discuss these steps with other traditional foodists, you can do so on our forum.

—

KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has over nine years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Founded in 2005, CTF helps you feed your family nourishing foods they will love. Each mailer contains one soup, five dinners, one breakfast, on dessert and extras. You can learn more about our Menu Mailers at the CTF website. For a free sample Menu Mailer, join our mailing list. You can also join our forum to chat with other traditional foodists and learn more.

Filed Under: Baby Steps to TF Tagged With: baby steps, breakfast, dessert, eggs, family, February, hidden veggies, Menu Mailer, oatmeal, pancakes, scrambled eggs, soup, trace minerals, waffles

Back to Basics Series

November 4, 2010 by KerryAnn Leave a Comment

The Back to Basics series is going quite well.  So far, we have covered nine weeks of basic recipes, including:

Family Favorite main dishes- apple and maple chicken, BBQ sauerkraut meatballs, chicken fajitas, pot pie, burrito beans, fish sticks, chicken fingers, French chicken, sweet and sour chicken and more
Family Favorite breakfasts- sweet sausage, fried oatmeal, puff pancakes, oven bacon and more
Family Favorite desserts- peanut butter cups, blondies, brownies, various puddings and custards, baked goods with hidden vegetables, ice cream, impossible pie
Family Favorite side dishes- mashed potatoes, sauteed greens, french fries from butternut squash and more
How to make spaghetti sauce and chili loaded with veggies
How to broil and grill a steak
How to prepare batches of meat for the freezer that will marinate as they thaw
How to make beef stew, stroganoff and beef roast in the oven and the crock-pot
How to make meatballs
How to make falafel and tahini salad dressing
How to roast a chicken in the oven and the crock-pot and make rubber chicken meals- stretching a roasted chicken into multiple meals
Hiding sauerkraut and liver in ground meat dishes
How to bake the side dish in with the main dish to save time and electricity
How to make meatloaf with hidden veggies and without using breadcrumbs
How to cook soaked beans with non-acidic seasonings to make a meal instead of pre-cooking them
How to make sauerkraut
How to soak grains and flour
How to make latkas and hash
How to cook dry beans in the crock-pot
How to make taco meat and taco seasoning mix
How to make a tamale pie with any filling
How to make pesto
How to make juicy, pan-seared chicken thighs and breasts
How to make cream of ____ soup, also called white sauce

And much, much more!

This series runs until New Years.  If you would like to join us, you can purchase the back issues and subscribe at the Menu Mailer website.

—

KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has over nine years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Founded in 2005, CTF helps you feed your family nourishing foods they will love. Each mailer contains one soup, five dinners, one breakfast, on dessert and extras. You can learn more about our Menu Mailers at the CTF website. For a free sample Menu Mailer, join our mailing list. You can also join our forum to chat with other traditional foodists and learn more.

Filed Under: Menu Mailer Tagged With: bacon, BBQ, beans, beef, butter, chicken, chicken thighs, french fries, grains, hidden veggies, meat, Menu Mailer, oatmeal, pancakes, potatoes, sausage, vegetables

Preparing for Winter Storms

January 27, 2010 by KerryAnn Leave a Comment

 

The road in front of our house after the December 2009 snowstorm.

This morning, I was much less than thrilled to hear the local forecasters predicting a major storm.  We often joke in this area that the local chain supermarket pays the weather man on the only Asheville TV station to forecast much more snow than we’ll wind up getting in a bid to sell extra milk, bread, eggs and bottled water.  Historically, they predict worse weather than we wind up getting so many people cook French Toast in their warm homes the morning after the storm, but this year that has not been so.

This could potentially be our second major storm this winter, with the prediction that we might get large amounts of snow beginning on Thursday.  We did see snow Monday and it’s been quite cold this week, so I won’t be surprised if we do wind up with another big storm. We went through an extended storm in December that dumped 15 inches of snow with 2-3 foot drifts with the power out for a few days and three downed trees on our house.  Some people in the immediate area went without power for a week.  Due to icy conditions on our roller-coaster road with no curb and sudden drops off the sides and multiple trees downed across the road, we were stuck in our house for a week.  We have one ‘hill’ at the top of our road that if you drive over at any real speed, you get the sinking feeling in your gut that you’ve just gone over the edge, like cresting the big hill at the beginning of a roller coaster.  We knew that getting out would be difficult at best since none of our vehicles have 4WD.  You might notice in the picture above that we’re living on a 3:1 slope and there are steeper places in our neighborhood.  The snow from that storm took over a month to melt on our little patch of the wooded mountain.  These storms are quite unusual for our area, but we must be prepared for them in case it does get bad.

Here is a list of what I do to prepare for a Winter snow or ice storm that could involve an extended power outage. [Read more…] about Preparing for Winter Storms

Filed Under: Bug-In, Chickens, Emergency Preparedness, Homesteading, Natural Disasters, Uncategorized Tagged With: breakfast, clothing, December, dessert, eggs, emergency, family, food, hot chocolate, kids, oatmeal, power outage, soup

Cheap Eats- Budget Breakfasts VI: Fried Oatmeal

November 22, 2010 by KerryAnn 5 Comments

This is the new favorite way to eat oatmeal at our house.  Recently, someone posted a blog post on Facebook about how to do this.  When I went back to find it, I couldn’t turn it up.  So I had to try it on memory, and what I came up with worked well.  I hope you enjoy it.  If you know who originally posted that recipe, please let me know so I can give credit where credit is due.

(Edit: the blog post I saw is here.  Thank you velcromom for letting me know!)

This recipe will work with oatmeal that has fruit or sweetener added but it won’t work well if the oatmeal had a lot of extra fluid, like milk or cream, added after cooking. It’s better to cook the oatmeal, place what you want to set aside in the fridge and then add the extra cream or milk to what you’ll be serving for breakfast that day.  I love planned leftovers!

Fried Oatmeal
From the Menu Mailer
Volume 4 Week 15
[Read more…] about Cheap Eats- Budget Breakfasts VI: Fried Oatmeal

Filed Under: Breakfast, Casein-Free, Cheap Eats, Egg-Free, Gluten-Free, Grains, Leftovers, Menu Mailer, Nut-Free, Recipes, Soy-Free Tagged With: breakfast, dessert, family, kids, maple syrup, Menu Mailer, oatmeal, soup, sweetener

Phytic Acid Reduction Woes- What’s an Oatmeal Lover To Do?

March 18, 2011 by KerryAnn 1 Comment

I have been doing a little research on the nutritional profiles of the different grains that traditional foodists consume on a regular basis.  In the course of that project, I came upon this blog post by Amanda Rose, the author of the book Rebuild from Depression:

“Below is a graphic display of a study from the food science literature  comparing the reduction of phytic acid in various grains. Notice that  the phytic acid content of wheat, rye, and barley decrease rapidly with soaking. It is apparently the same with buckwheat, kamut and spelt…  Phytic acid in oats and corn decreases very little over the same  12-hour period. [Read more…] about Phytic Acid Reduction Woes- What’s an Oatmeal Lover To Do?

Filed Under: Breakfast, Grains, Kitchen Tips Tagged With: Amanda Rose, barley, buckwheat, grains, oatmeal, phytic acid, rye, soaking grains, wheat

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I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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