Brekky with Oats

"Brekky" might be my favorite meal of the day, and I realize I haven't posted any recipes to break-the-fast!  I haven't eaten a cold breakfast in close to ten years because I have a small obsession with hot cereal. 

Here's the basic recipe for making a good day even better courtesy of your rice cooker.  The current recipe is inspired by the fall season. 

Steel Cut Oats in the Cooker (aka Someone wants to "Steel" my Breakfast it tastes so good)
1/4 cup Steel cut oats
2 Tablespoons raisins
2 Tablespoons ground flax (you can grind them in a coffee grinder, but don't expect to ever grind coffee in it again!)
2 Tablespoons pumpkin seeds
half a firm apple, cut into bits
3/4 cup water
dash cinnamon
dash vanilla extract

Throw all ingredients above into rice cooker and place it on "porridge" setting.  Set timer to finish at the time you want to eat, or even a half hour later (the porridge will be done before the cooker says it will be, at least in my machine).  After cooking shake the cinnamon on top and stir in a little vanilla.  Top with milk, soy milk, yogurt or eat it plain (or top with more nuts!).  Top with brown sugar or maple syrup if you desire. 

If you don't have a rice cooker, you can still soak all the ingredients overnight, which will greatly cut down on cooking time and let the sugars from the raisins flavor the dish.  Simmer on medium heat  for about 15 minutes, stirring occasionally.   Then follow directions above.

Serves 1

Peanut Sauce with noodles and Veggie Deliciousness

 Peanut Power.  There is a reason this post features "peanut sauce" first.  Peanuts are one of the world's most perfect foods.  Satiating, cheap, high in protein.  Years ago, I told my friends that if this whole medical school thing didn't work out I would travel the world and "spread the gospel of peanut butter" because I thought it got a bum rap as a kid's food.

Now peanuts, and nuts in general are getting some well-deserved attention. 

I recently read an article linking those who ate peanuts and other high nutrient/high fat nuts with no increase in weight but increase in nutrition over people who ate foods with the same calorie content.  It was published at the University of Otago in Dunedin, NZ.  I believe it.  They are such a tasty and filling snack!  Pureed, they become the main ingredient to a much-requested, crowd-pleasing recipe of mine.  Enjoy!


Peanut Sauce with Noodles and Veggie Deliciousness
2/3 cup smooth peanut butter
4 tablespoons rice vinegar
3 tablespoons soy sauce (or liquid aminos)
1 tablespoon agave syrup
1 tablespoon fresh grated ginger
juice of freshly squeezed lime
1/3 cup coconut milk
2-3 tablespoons water
1/4 cup chili-garlic sauce (more to taste)

half a package of rice noodles, prepared as directed
3-4 scallions, chopped
1 cup purple cabbage, finely chopped
1 red bell pepper, sliced
1/2 cucumber, sliced into 1-inch chunks
1/4 cup packed cilantro, chopped
2-3 tablespoons crushed peanuts for garnish

Combine the first 6 ingredients in a blender or bowl and mix with hand blender (my new favorite kitchen utensil).  Add a little more coconut milk or water if too thick.  Toss the noodles with the vegetables until well blended.  Pour the peanut sauce on top and mix until everything is well coated.  You can chill the salad in fridge until ready to serve for flavors to combine, but the whole combo is best served at room temperature.  Garnish with crushed peanuts and cilantro. 

This salad keeps for several days and does well with rotisserie chicken added or with firm and soft tofu for a protein-packed lunch or supper! 


 Tey, Sl, Brown, R., Gray, A., Chisholm, A., Delahunty, C.  Nuts improve diet quality compared to other energy-dense snacks while maintaining body weight.  J Nutr Metab. 2011. Epub 2011 Aug 10.