Yogurt with Berries and Almonds

Yogurt with Berries & Almonds
Serves 1
Can be doubled | Can be halved

Oh my goodness, this week has been crazy, and the weather has been hot! Any meal where I don’t have to use the oven or stove on has been calling my name. Being so busy, I’ve been eating “on the fly”, so this dish has been a frequent choice for breakfast and lunch. It’s quick, and so satisfying, while at the same time very light and refreshing. I can throw it together in a snap, and it’s chock full of natural food nutrition! Think of this as a fresh alternative to yogurt and granola. It’s lighter in fats and calories and (in my humble opinion), much healthier for the body. The added complex carbohydrates from the optional oats provide an extra energy boost, and I love the added texture too!     ~ Susan

Ingredients:

1 cup of your favorite lowfat yogurt, Stonyfield Farms is organic, and widely available
1 cup fresh strawberries – quartered
1 cup fresh blueberries
1 tablespoon sliced raw almonds
optional – 2 tablespoons raw rolled oats – we love Bob’s Red Mill brand

Instructions:

If you want to make a beautiful presentation for guests or just for yourself, start with the yogurt in a wide shallow bowl, surround the edges with the berries in an artfully arranged pattern, and place the sliced almonds in a little pile in the center.

If you’re adding the oats, put them in the middle of the berries, and then top with the sliced almonds.

When I’m in a hurry I just toss it all together in a bowl and dig in!

Steel Cut Oats with Spinach & Poached Eggs

Steel Cut Oats with Spinach & Poached Eggs
Serves 2
Can be doubled | Can be halved

Being a busy bistro owner/chef, on my feet all day long six days a week, and in my 6th month of pregnancy, I have to keep myself well nourished. Last Saturday morning, after a very busy Friday night dinner rush and only a few hours of sleep before returning to the kitchen at 7am, I needed some serious fuel. And so this delicious “power breakfast” came to be! The oats are rich in complex carbohydrates, spinach is loaded with iron and other important minerals, and the eggs provide a nice protein boost. One great thing about steel cut oats – you can cook up a larger batch and keep it in the fridge for a few days – single portions are easy to reheat. Just put some cooked oats in a pot with a little bit of water, stir on medium heat until hot, and serve. Try this savory combination in place of the more traditional sweet versions of oatmeal for a change, and you just might become hooked. I am!     ~ Susan

Ingredients:

1/2 cup dry steel cut oats – we use Bob’s Red Mill brand, the best we’ve ever had
1 1/2 cups water
1/8 teaspoon sea salt
3 cups tightly packed baby spinach leaves
4 eggs
sea salt & freshly ground black pepper to taste
chopped scallions for garnish
hot sauce for extra flavor – try Frank’s Red Hot sauce, it’s one of our faves!

Instructions:

Bring the 1 1/2 cups water to boil in a small pot with lid. Add steel cut oats and the 1/8 teaspoon sea salt, stir well, reduce heat to a very low simmer, cover and cook for about 30 minutes, until oats are done to your liking.

A few minutes before oats are done cooking, boil enough water in a medium saucepan to poach the four eggs. I like my poached eggs on the very soft side but a good rule of thumb is to give them about three minutes in the poaching water which will yield partially cooked yolks while still being somewhat soft.

Stir the spinach leaves into the steel cut oats, add a couple of tablespoons of water if necessary to help them mix in, and let the mixture sit, covered, with the heat turned off, for a couple of minutes.

Spoon the oat-spinach mixture into two serving bowls and top each with two poached eggs. Garnish with the chopped scallions and let each person add salt, pepper and hot sauce to their own taste.

Serving Suggestion:

This is truly a meal in a bowl! Start it off with some fresh fruit, add a cup of your favorite tea or coffee and you’ve got an excellent power breakfast to keep you going all morning long.