Tag Archives: How to

How to make custard oats

11 Nov

A few weeks ago I posted my how-to on making egg white oats.  Truth be told I eat custard oats much more often than egg white oats.  Egg white oats give you a ton of volume whereas custard oats give you a more creamy bowl of oatmeal. 

In the past I used to only eat the whites of egg – no yolks please.  Those days are in the past and I regularly eat 1-2 whole eggs a day now.  The yolk is full of vitamins and minerals that help our bodies function properly, plus it’s a good source of healthy protein
An egg a day keeps the doctor away, right? Winking smile

How to make custard oats

Begin by heating your water/milk up to a soft boil (I used 3/4 cup water + 1/4 cup soymilk for 1/3 cup oats). 

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Add the oats with a pinch of sea salt, stir and reduce to about medium heat.

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Crack your egg into a bowl.  I use 1 egg for my oatmeal.  Beat with a fork until light yellow and a bit frothy.

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After about 8 minutes your oatmeal should look like this.  Still a tiny bit watery, but the oats have softened up nicely.

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Turn the heat down to low, slowly pour in the egg and stir a lot really quickly.

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Keep stirring until your oatmeal begins to get really creamy and custard like.  That’s when you know the egg has cooked thoroughly.  Add any spices, like cinnamon, that you want.  I added peanut flour + some extra milk into this bowl.

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Pour into a bowl and top with fresh fruit, nut butters, granola, seeds or whatever you like.  Pomegranates go great with a subtle peanut flavor.

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Have you tried custard oats or even egg white oats before?  Which do you prefer?

Did you join in on the mini-challenge?  Those that have, how’s your second day going?  Keep up the good work!

Also, yes it’s a shocker but you CAN train your cat to use a toilet.  It’s a lot of work and persistence at the end, but we’re about 90% there.  It’s the funniest looking thing too.

Become a Pomegranate Pro

1 Nov

Pomegranate season is upon us and this year I’m taking full advantage of it.

Last year I got enough nerve to buy and open up my own pomegranate.  It wasn’t fun and it definitely wasn’t pretty.  This year I was determined to change that because pomegranates seeds (arils) are delicious and along with my produce delivery I received 2 pomegranates and I am not one to waste good healthy foods.

I decided I wanted to learn how to open a pomegranate the right way which would also be the easy and less messy way.  I searched the internet and watched many videos, all demonstrating varying ways to de-seed a pomegranate.  I took a chance on a method of choice.

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How to de-seed a pomegranate

1. Take a knife and slice off the top near the stem, about a 1/4 inch deep.

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2. Slice into segments (like an orange).  For a small pomegranate I sliced it into 4 segments, but for a large you’ll want to slice into about 6-7 segments.  You should see where the membrane separates the segments, so follow those lines if you can.

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3. Fill a large bowl with cold water.  Place a segment in the bowl.

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4. Begin to break off the seed from the while membrane.  The seeds will fall to the bottom while the membrane floats at the to of the water.  Repeat until you’ve done this with all of the segments.

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5. Once you’ve de-seeded all the segments, remove as much of the floating membrane as possible.

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6. Pour into a strainer.

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7. Dish up.  Now you’re ready to eat them up!

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This method is so much better than my original way of prying the seeds out with my fingers after cutting the pomegranate in half.  Look at the small mess I had – not bad.

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I’ve enjoyed munching on these seeds on their own, in smoothies, with veggies and also in a simple fruit salad.

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Oh and you can’t forget about on op of custard oatmeal.

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How do you like to eat pomegranates?  Any de-seeding tips you’d like to share?  Please do!

How to make egg white oatmeal

13 Oct

In the morning when I wake up from dreaming about bed sets, I don’t like to feel like I’m already behind.  When I have more free time at home I try to plan ahead, prep and make my life a bit easier.  I did that with freezer meals not too long ago and it’s left me with more time to bake in the kitchen.   Mmmm snickerdoodle cookies.

I also try to prep my meals for the next day when I’m making dinner or cleaning up the kitchen.  It makes my morning so much less stressful and also leaves me with more time to workout, write, read, study or just relax.  A rushed morning is my enemy.

Sometimes I’ll prep breakfast too, like my warm quinoa or make extra pancakes to re-heat, but most of the time I like to cook a warm breakfast.

It doesn’t have to be tricky, but it does take longer than plopping a plate or bowl in the microwave.

Oatmeal with a whole egg or egg whites cooked in is something I really enjoy.  If you’ve never made egg white oatmeal before then today is your lucky day.  Check out how easy it actually is.  It really adds a ton of volume to your bowl of oats and gives you that fullness factor from the extra protein.

How to make egg white oatmeal

Begin by heating your water up to a boil (I use 1 cup water for 1/3 cup oats).  Add the oats with a pinch of sea salt, stir and reduce to about medium heat.

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Separate your egg whites (I’ll use 2 egg whites) into a bowl.

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Beat until fluffy with a fork.

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After about 8 minutes your oatmeal should look like this.  Still a bit watery, but the oats are softened up.

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Turn the heat down to low, slowly pour in the egg whites and stir a lot really quickly.

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Keep stirring until your oatmeal begins to get really creamy.  That’s when the eggs whites will be cooked thoroughly.  Add any spices, like cinnamon, that you want.

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Pour into a bowl at top with fresh fruit, nut butters, granola, seeds or whatever you like.

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While I was making this bowl I actually forgot to add cinnamon.  One bite in I grabbed it and stirred a ton in.  I just can’t live without it.

Do you like to make breakfast in the morning, or do you have something that you re-heat quickly or eat cold?