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What I Ate Wednesday: Raw Oat Groats & Tricky Tempeh

Posted on February 16, 2011 by kissmybroccoli

Hey hey hey and Happy Hump Day!

Today was another B-E-A-Utiful day outside which was of course another day spent trapped inside four walls! I’m so hoping this weather continues over the weekend so I can actually enjoy it!

It’s Wednesday folks…you know what that means! It’s time for another What I Ate Wednesday!

I’m so excited to share my breakfast with you guys! In the spirit of all things quick, easy, and of the overnight variety, I tried something a little different for my morning bowl!

Breakfast (8:00am)
“Wonderbowl” Groats and a cup of Joe (unpictured)

This bowl of oats had the PERFECT consistency! I love the chew factor and with a good ol’ spoonful of peanut butter and fresh fruit on top, I was in HEAVEN!

“Wonderbowl” Raw Oat Groats

By: Heather @ Kiss My Broccoli

Prep Time: 5 minutes, plus 15 minutes

Cook Time: Overnight

Keywords: raw blender breakfast dairy-free

Ingredients (Serves 1)

1/2 cup oat groats
1/2 cup unsweetened almond milk
1/2 cup water
1 Tablespoon chia seeds
sweetener if desired
Toppings: spoonful of PB&Co. White Chocolate Wonderful peanut butter, strawberries, and blueberries

Instructions

1. Combine oat groats, unsweetened vanilla almond milk, and water in a bowl, cover and place in the fridge overnight.
2. In the morning, transfer mixture to a small blender or food processor and blend until smooth.
3. Once the groats are processed, stir in chia seeds and allow it to set for about 10-15 minutes to absorb the liquid.
4. Top with nut butter and fresh fruit!

Lunch was tasty I’m sure…what little bit I actually tasted! We were crazy busy at work today so this was thrown down in approximately 12 minutes!

Lunch (1:00pm)

Salad: Spinach, mini peps, carrots, portobellas, and corn topped with 2% cottage cheese + pepper and a Trader Joe’s Veggie Masala Burger on a whole wheat English Muffin.

Post Workout Snack: (5:00pm)
Lundberg Rice Cake topped with dark chocolate almond butter,
1/2 a banana and cinnamon

Textersation with my sis earlier today:

Well, I think she forgot about this little remark until I said something after dinner! Muhahahaha!

Dinner: (7:00pm)
Tricky Tempeh Taco Salad

Tricky Tempeh Taco Salad

By: Heather @ Kiss My Broccoli

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Keywords: saute entree high fiber high protein dairy-free vegetarian vegan tempeh

Ingredients (Serves 4)

1/2 tablespoon olive oil
1/2 large onion, chopped
15 oz can diced tomatoes, no salt added
1 package tempeh, crumbled
2/3 cup corn (canned or thawed from frozen)
1 tablespoon of your favorite taco seasoning
Salt & pepper to taste
Salad ingredients: crumbled tortilla chips, lettuce, dairy-free cheese, salsa, and fresh cilantro (optional)

Instructions

1. Heat a large skillet to medium-high heat, add oil, and allow to come to temperature.
2. Add chopped onion and saute until translucent (4-5 minutes).
3. Add remaining ingredients and stir to combine.
4. Reduce heat to low, cover, and allow to simmer for 10-15 minutes to allow flavors to combine.
5. Build your taco salad with tortilla chips, lettuce, cheese, and salsa, and top with fresh chopped cilantro

I sat at the table and listened to my sister mmm’ing and ahh’ing. I waited until she had cleaned her plate, then asked what she thought of dinner.

“It was soooo good!” she answered.
I said, “Oh, so you couldn’t taste the tofu?” *insert evil grin*
“What?! Really??”

She couldn’t believe it, nor could she believe she had just had dairy-free cheese! Lol! Another convert in the making! 😉

Well, I’m off to finish up Whip It and munch on some juicy green grapes with the sis!

Have you ever tried oat groats?

Have you ever tricked someone into eating tofu? How did it go?

Posted in Breakfast, Entree, Raw, Snacks, Vegetarian, What I Ate Wednesday | Tagged avocado, burger, cilantro, coffee, oats, salad, tempeh | 42 Comments

The Butternut Challenge

Posted on February 15, 2011 by kissmybroccoli

Hello foodies! How’s this week treating you so far? The weather here has been in the upper fifties for the past few days and although I’ve been stuck inside four concrete lead-lined windowless walls (the joys of working around x-rays) for 8.5 hours each day, I’m not complaining because I know we are just THAT much closer to Spring! Whew! You had me worried for a second there Pux!

So last week I asked for some help on deciding what to do with my little hanging-on-by-a-thread b.nut squash. I got some really great suggestions and I can’t wait to give them all a try, but the one that caught my eye the most was one that was wrapped up in a little foodie challenge. Carrie, from Moves ‘n Munchies has raved about her Cinnamon Roasted Almond Butter Squash and challenged me to see if I could make it more “photogenic.” Well, you should all know by now, that I am totally down with a foodie challenge…if I can go completely sugar-free for one week, I can make a model out of a butternut!

[source]

First, I primed my “beauty” with a gentle and invigorating massage using agave syrup and cinnamon. Once she was good and relaxed, I set her on a ~~tanning table~~ cookie sheet and placed her in the ~~sauna~~ oven. After about 45-50 minutes of discovering her “inner glow,” she emerged a whole new squash…one with confidence, beauty, and a down right mouth-watering scent!

I made sure to pick out the best ensemble for her first cover project. She was a little shy about just donning scrambled tofu, so I convinced her to try it with a little cinna-roasted chickpea “wrap”. Once she was dressed and on the set, the finishing touches were placed. What sort of photo shoot would this be without a little lace? And by lace, I mean dark chocolate almond butter (aka laced crack).

Now, without further ado, I present to you Cinny B Nuttersquash in her debut spread “Here’s What Dreams Are Made Of”:

Work it baby, work it! You’re a tiger! Grr Baby!

Oh, excuse me…I forgot you guys were still there!

Model is wearing warm cinnamon spice and agave with a cinna-roasted chickpea “wrap” (based loosely off Mama Pea’s Pumpkin Spice Roasted Chickpeas) by Maytag 450* Oven, and cinnamon kissed scrambofu by Heated Skillet, all “laced” with devilishly dark chocolate by Almundo Buttier!

So what do you think of Cinny’s first shoot? One for the portfolio or is it back to the makeup chair?

Posted in Entree, Vegetarian | Tagged almond butter, chickpeas, tofu | 21 Comments

A “Me Day” V-Day!

Posted on February 14, 2011 by kissmybroccoli

Happy Valentine’s Day to all my sweetheart readers out there!

I hope you are all getting your fill of chocolatey sweets today…in the name of the holiday, of course! 😉

I started my day off with a little chocolate covered love from Katie in the form of a bowl of Voluminous Oats that was appropriately drizzled with some rich chocolate goodness!

In the bowl:

1/2 cup oats
1 cup unsweetened almond milk
1 cup water
1/2 teaspoon almond extract
a handful of chopped fresh steebies

To make my voluminous bowl a little creamier, once the oats were warmed up this morning, I processed them in my Magic Bullet until pink and pretty! Then I topped them with vanilla almond granola, MaraNatha Dark Chocolate Almond Butter, and a few steebie hearts! <3

I’ve never been much of a V-Day celebrator, but it’s always fun to have an excuse to play with my food! 😉

As a “single lady” (cue Beyonce if you will), today also gives me an excuse to sit around on the couch looking like this…

eating plenty of these…

And because I’m a definite kid at heart, watching this…

[source]

Now, if you’ll excuse me, I think I’m going to ~~work on getting the chocolate out from under my nails~~ give myself a manicure and cuddle up with my “date” for the night!