Not Your Usual Bowl of Oatmeal

November 30, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, breakfast

img_2646Superfoods jazz up morning breakfast. You can even go gluten-free!

Since I’m not much of a microwave fan these days, even I had doubts if I could make a warm yummy breakfast in a flash. But I’m happy to report that in less than 4 minutes, I whipped up creamy oatmeal with gluten-free oats.

Laced with maple syrup from the farmer’s market, raw walnuts, fresh pomegranate seeds and topped off with a dollop of ghee (clarified butter skimmed of milk solids), this was one satisfying superfood breakfast on the go that is a far cry from the goop I ate as a kid.

1/3 cup oats (gluten free can be found in most natural food stores)
1 cup water, milk, rice or almond milk
1 Tbsp chopped walnuts (roasted or raw)
1 Tbsp pomegranate seeds
Pinch of sal
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Combine oats, water or milk and salt in a saucepan and stir over medium heat until desired consistency or follow cooking instructions on the oatmeal box. Ladle into bowl and top with nuts, pomegranate seeds and syrup.

Serves 1

Rosemary Sweet Potato Home Fries

May 5, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, veggies

img_1505Savory, sweet and rich in Vitamin A (betacarotene) and C, sweet potatoes are a nice change for breakfast or anytime.

What to have with your eggs in the morning, with chicken in the evening or paired with most anything, anytime? Sweet potatoes. These colorful spuds are a distant relative to the common potato but are big on health benefits and taste. Sprinkle on rosemary and the wonder spice turmeric and you’ll have a dish loaded with goodness for your body.

2 to 3 large sweet potatoes
1 large onion
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon turmeric
3- 4 tablespoons extra virgin olive oil
1 teaspoon dried or fresh rosemary
sea salt & pepper

Thoroughly wash sweet potatoes. Cut into 1 inch cubes leaving skin on.  Peel and dice onion. In a bowl, toss and coat potatoes with 2 tablespoons olive oil, garlic powder, salt and freshly ground pepper to taste. In a heavy skillet, heat 1 tablespoon olive oil on medium heat and add potatoes, onion and turmeric. Continue cooking till potatoes start to soften and add rosemary and more olive oil if needed. Saute until potatoes are cooked throughout, approximately 20 minutes. Serve with a poached egg for a great breakfast or as a side dish to most any meal.

Barb’s Healthy Link Pics:
Sweet Potatoes
Turmeric
Rosemary