![]() Add the kale, and cook for 2 minutes, stirring occasionally, until bright green. When the oil glistens, sauté the leeks and garlic until soft & fragrant. While the oats are cooking, heat 1 tablespoon coconut oil in a skillet.Add the pat of butter, and cook for 2 more minutes, stirring in the butter. Add the oats, salt, pepper, nutritional yeast, and thyme and cook uncovered for 3 minutes, stirring occasionally. Start the oatmeal: Heat the water in a sauce pan until it simmers.Or, if you've always be on the edge with oatmeal, give this a shot - it's something different and just might win you over. Just don't make it the same morning as a breakfast meeting, because it will keep you full! So, if you, like me, don’t really love oatmeal you might want to try quinoa in this recipe instead. This bowl would be just as good to me if it was served over warm quinoa instead of oatmeal. And I’ve discovered the real secret to why this is so good, which is that I love eggs and cheese and butter. This recipe is easy to mix up with different veggies and different types of cheese. Cook to your preferences.Ĭheese! Goat cheese, but really, any time of cheese is fine. ![]() Yes, with an extra gooey yolk, because I love that. This recipes calls for leeks and kale, but use what’s in season: roasted red peppers and bacon bits topped with fresh avocado? In! Grilled zucchini with onions? Yes!įried egg. I hurried out the door and made it to the meeting on time (ok, five minutes late) but I was full. So, I didn't get to eat out for breakfast that day (breakfast is one of my favorite meals to eat out for!) But you know what? That bowl of oats was worth it.Ī savory blend of oats, fresh thyme, butter, and even a bit of nutritional yeast (you can skip the nutritional yeast if you can’t find it in stores, but I love the cheesy flavor it adds).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |