Heat olive oil in a small saute pan over medium-high heat. Once oil is warm, add minced garlic and cook, stirring frequently for 1 to 2 minutes, or until fragrant. Keep a close eye on the garlic; if it becomes brown or scorched it will taste bitter.
In a medium bowl, combine garlic oil mixture with the remaining ingredients. Season with salt to taste. Use immediately. May refrigerate in an airtight container for up to 1 week.
Polenta OatsIngredients1/3 cup rolled oats1/3 cup water1/3 cup milk Salt and pepper to taste1 tablespoon of cornmeal1 egg, scrambled1 1/2 cups baby spinach3 tablespoons shredded cheddar cheeseDirections1. Cook oats with cornmeal as …Read More
Carrot Cake OatmealIngredients1 cup almond milk (or soy or rice milk)1/2 teaspoon fresh lemon juice2 tablespoons coconut milk cream 1 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground nutmegPinch of kosher salt1 large c…Read More
Apple Walnut Oatmeal2 cups old-fashioned oatmeal (not instant)1 cup low-fat milk2 medium apples - cored and peeled and diced1/2 cup crushed walnuts2 Tablespoons maple syrup1 teaspoon cinnamonCook oatmeal per package directions. Stir in the …Read More
Mocha OatmealIngredients1/2 cup rolled oatmeal1/2 cup water1/4 cup brewed coffee1 tablespoon unsweetened cocoa powder1 teaspoon sweetenerDirections1. Microwave oats and oatmeal on 50% power for about 4 minutes.2. Mix in coffee, cocoa powd…Read More
Apple Snapple Oatmeal1 medium apple or pear3 cups apple juice or cider1 and 1/3 cups regular rolled oats1/4 cup raisins or chopped pitted dates1/4 teaspoon ground cinnamonmilk (optional)brown sugar (optional)On a cutting board, use a sharp knife …Read More
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