Oatmeal with Olive Oil and Sea Salt

I blinked a couple of times, and somehow it's October. It's true what they say—time travels way too quickly as you age. My next blog post will probably be at age 54 (kidding, I have a few lined up and I promise it won't be long before I post my next recipe). I started writing this post in July when strawberries were in season here in New England, and next thing ya know I'm in the middle of the apple and pear harvest and canning extravaganza, and now leaf raking has presented itself as an alternate full-time job.

Somewhere in between I did a ton of gardening (I was thrilled with my veggie garden this year, and actually feel as though I'm getting the hang of it), took a trip to Sun Valley, Idaho with the Man for the total eclipse (it was amazing) and had old friends and family come to visit. And now it's time to hunker down for fall.

So while the photo shows strawberries (and if you're in California, strawberries are still available at the farmers market!) feel free to use sliced pear if you live in a place like New England that waved goodbye to berries a while back.

I first learned about putting olive oil and sea salt on oatmeal a number of years ago from a behind-the-scenes video blog with Giada De Laurentiis (evidently it's her favorite). I'm not sure why I hadn't conceived of savory oatmeal on my own—cooked oats are no different than brown rice or farro, of which I consume(d) generous helpings with olive oil and sea salt on a regular basis. But somehow oatmeal has been hemmed in as a sweet breakfast option, eaten "properly" only when topped with brown sugar and cream. But such limits are meant to be pushed. I later found a recipe for "Gladiator Oatmeal" with olive oil, rosemary, bacon and chopped dates—savory, yes, but I'm not going to eat bacon on my oatmeal every day.

This summer I was recipe testing for Foodstand's No Sugary Breakfast Challenge, and wanted to include a savory oatmeal recipe that was approachable. There are many excellent savory breakfast options out there, but they often take some prep time, and if someone's used to eating sweet oatmeal for breakfast, the jump to a veggie hash might be too far of a stretch. So it was time to revisit the oatmeal with olive oil and sea salt idea. I love eating fruit at breakfast, and I make a sweet and savory strawberry gazpacho that's delicious, so I figured pairing berries with olive oil and sea salt would be a great way ditch the maple syrup but not go full blown vegetable patch. And thyme, well, I love my herbs and fruit. Give it a try! You just might be surprised...

OATMEAL WITH OLIVE OIL AND SEA SALT

• 1 cup old-fashioned rolled oats
• 1 ¾ cups water
• ½ cup strawberries, sliced (or blackberries, blueberries, pear, etc.)
• ¼ cup raw or toasted almonds (or pecans, walnuts, etc.)
• Fresh thyme
• Extra-virgin olive oil
• Sea salt

In a medium saucepan, bring the oats, water and a large pinch of sea salt to a low boil over medium heat. Reduce heat to low, and cook, stirring frequently, until creamy (about 4 minutes). Spoon the oatmeal into 2 bowls, and top with the fruit and nuts. Garnish with a pinch of fresh thyme leaves, and a drizzle of olive oil. Finish with a pinch of flaky sea salt (crush it between your fingers to break up the flakes).

Serves 2

Banana Chia Pudding

If you're a chia newbie, you're probably shaking your head right now, wondering why people keep making food out of weird seeds. I don't think the Man initially did cartwheels when I told him we were having chia pudding for breakfast, but despite his skepticism, his jar was empty and he was smiling after about three minutes, so I guess he overcame his initial doubt. Despite their odd appearance, chia seeds have been gaining a lot of popularity as of late, and for good reason. They're quite nutritious, and really useful in the kitchen!

The chia plant is actually in the mint family, and as you can see, its seeds readily absorb liquid and become nice and plump. I add a tablespoon of chia seeds to the blender jar for thick, silky smoothies, and I obviously make puddings out of them too. They don't taste like anything on their own (nope—not minty at all), so they make a great canvas for other flavors, plus they're high in antioxidants, protein, fiber and omega-3 fatty acids. And while I don't believe that any single food is the miracle cure, chia seeds would be a great addition to one's diet.

This recipe is perfect for breakfast, a snack or dessert. I prepared it last week while doing some recipe testing for Foodstand's No Sugary Breakfast Challenge, and had to use some serious self-control to leave the jar in the fridge for breakfast. (But I managed. I was feeling particularly strong-willed at the time.) Regardless of whether you eat it for breakfast, as a snack, or for dessert, you do need to let the mixture sit for at least 6 hours to thicken into a "pudding," so be sure to plan ahead. (And then hide it in the back of the fridge so you don't accidentally devour it in the meantime.) Assembly only takes a minute.

Using mashed banana sweetens this pudding wonderfully—no need for any added sugar, which is one reason why I love it so much. A little cinnamon, vanilla extract and sea salt rounds out the flavors, resulting in one of the sweetest, creamiest vegan treats that's actually nutritious and so easy to make. Another perk: jar recipes make great portable breakfasts you can eat on the go, if you tend to have a morning time crunch.

You can top this pudding with anything you like, but I prefer sliced fruit and toasted nuts for some additional flavor and crunch. For those of you already familiar with overnight chia pudding, I hope you enjoy this no added sugar variation. And for those of you thinking this pudding looks and sounds crazy, I urge you to give it a try. I mean, Jell-O looks like technicolor slime but somehow it became America's favorite wiggly treat, and chia's actually good for you!

BANANA CHIA PUDDING

• ½ ripe medium banana, mashed
• ¼ teaspoon ground cinnamon
• A pinch of sea salt
• A small splash of vanilla extract
• 2 tablespoons chia seeds
• ¾ cup unsweetened almond milk
• Sliced strawberries (or banana, peach, etc.)
• Toasted pecans (or almonds, walnuts, etc.)

Combine the mashed banana, cinnamon, salt, vanilla, chia seeds and almond milk in a jar. Shake until combined, or whisk together with a fork. Screw on the jar lid, and refrigerate overnight (or for at least 6 hours). Top with sliced fruit and nuts.

Serves 1

Foodstand's World Health Day Challenge

Anne food. has gotten the short end of the stick recently, mainly because I have been spending a lot of my time cultivating an exciting new relationship with Harney & Sons Fine Teas for a Foodstand campaign that launches this week! Many of you know that I'm the Content Editor at Foodstand, the anti-diet app that helps people develop long-lasting, healthy habits through fun, achievable Good Eating Challenges. And I'm excited to share our latest campaign with all of you.

Join Foodstand and Harney & Sons Fine Teas for the World Health Day Challenge starting Friday April 7th! Help us reach our goal of avoiding 5,000 sugary breakfasts over the next week, and Harney & Sons will donate $5,000 to Wellness in the Schools.

Simply download the free Foodstand app, follow the on-screen instructions to create a profile, and select the Avoid Sugar at Breakfast Challenge. If you're already a Foodstander, switch to the No Sugary Breakfast Challenge for a good cause. Tap the Settings icon in the orange My Challenge tab. Select "Change Challenge," and join the Avoid Sugar at Breakfast Challenge.  Check in daily through Thursday, April 13th and you'll be entered to win tea prizes from Harney & Sons.

Unhealthy diet is the #1 cause of premature death. Most American breakfasts contains more sugar that one should consume in an entire day—6 teaspoons (about 24 grams) for women and children, and 9 teaspoons (about 36 grams) for men. Even breakfast items marketed as health foods such as fruit yogurt, granola, cereal, energy bars and oatmeal packets are loaded with added sugar, and can set one on a disastrous path of cravings and crashes for the day.

"It’s not just important to eat breakfast; it’s key to aim for a nourishing morning meal without added sugar to get the most nutrient-rich kickstart possible for your body and brain," explains Foodstander and nutrition expert Jackie Newgent, RD. Check out Foodstand’s blog 10 Better Breakfasts for fast, filling and tasty breakfast swaps to help you with your Challenge.

Foodstand is thrilled to partner with Harney & Sons Fine Teas to help make healthy breakfast the default for all of us. Harney & Sons has been working with schools to increase the health and wellness of students since the beginning, and their teas and herbal infusions make for a delicious breakfast beverage without the added sugar. A better breakfast isn't just for adults, and Foodstand couldn't be more proud to work with Wellness in the Schools, the national non-profit that inspires healthy eating as well as environmental awareness and fitness in public schools.

I hope you'll join me! You can find me on the app @annefood. Be sure to add me as a buddy so we can track each other's progress through the Challenge—people are twice as successful at building healthy habits if they do it with a friend. See you on the app!

Cheesy Scallion Scrambled Eggs. Oh, and a little wedding too!

News flash: It's official, the Man is now my husband! We had a beyond belief magical wedding—one that will likely rival the births of our future children for best memory ever, and a fantastic honeymoon, and now it feels really good to be home. I'm still basking in all the love, and at the same time adoring being "normal" at home, whatever that means.

Yes, I will give you the lowdown on rehearsal dinner and wedding food soon—our fun and talented photographer Dev took photos of everything delectable for me to share with you. (I took the night off from photographing food. I'm not sure what the Man would have done had I pulled out my camera and started composing a shot before digging in.) Everything was even more delicious than we had imagined, and I can't wait to share what our chefs prepared. 

In the meantime, here's a little wedding preview...

Photo credit to our fantastic photographer Dev Khalsa.

Another gem from Uncle Paul.

While Dev is working her photo editing magic, I want to celebrate "normal" married life with a wonderfully easy, deliciously normal, staple, basic, at-home recipe that I missed while we were away. Traveling and eating every meal out while on honeymoon was absolutely luxurious and fun, but by the end of our vacation I was definitely craving a home cooked meal. (And something that wasn't tuna.)

The most "normal" meal I can think of is eggs—and not just for breakfast. Eggs in the morning are fantastic, but eggs for dinner are even better. This recipe is rich and cheesy with some scallion zing, and I love to eat it with a side salad and a bright vinaigrette. These cheesy eggs are also perfect on sourdough toast with hot sauce and a piece of crispy bacon if you're looking a something meatier (as my husband! does).

Everyone argues about the perfect way to make scrambled eggs—add milk, add water, scramble them in the pan, use a whisk, use a fork... But there's something to be said about scrambling them in a bowl, straight up. I use a fork because it's easier to clean, and I'm not a huge fan of the super fluff when it comes to my eggs. I'm always wary of the ultra tall, homogenous omelet that looks like it was puffed with air. The fork is straightforward, I like the texture, and it goes happily into my dishwasher after I get it dirty.

CHEESY SCALLION SCRAMBLED EGGS

• 1/2 bunch scallions - white and green parts, sliced
• 5 eggs
• a mounded 1/4 cup manchego cheese, grated
• sea salt
• freshly ground black pepper
• 1 teaspoon butter
• extra virgin olive oil

Add the butter and a splash of olive oil to a nonstick pan (I use SCANPAN) over low heat. Add the scallions and sauté for about a minute.

Meanwhile, crack the eggs into a bowl, and scramble them with a fork. Add the manchego cheese, a good pinch of sea salt and a few grinds of black pepper. Fork them again.

Pour the eggs on top of the scallions, and let the mixture cook without stirring for about 45 seconds. Then use a spatula and stir, turning the egg mixture over and mixing it around until it is just barely set. Taste and season with additional salt and pepper as needed.

Serves 2

Chocolate Smoothie Shake

Using measuring spoons to make a smoothie is unnecessary. It's not chemistry as is baking, and no one ingredient is overpowering such that it's going to take over if added in excess. So for this recipe I use one dinner spoon, and the measuring lines on my blender jar. I refer to flat, rounded and heaping spoonfuls in the recipe—pretty self explanatory. When making smoothies, the only thing you really need to worry about is the solids to liquids ratio—it must be balanced so the smoothie isn't too runny, but also not too thick so that it gets stuck in the jar. The more smoothies you make, the better you get at judging the ratio by eye.

Since it has been so nice out lately, I've been getting back into my routine of a smoothie for breakfast. Frozen fruit, frozen greens, some flax and chia seeds, a little nut butter, and sometimes cacao powder and oats. It's a great way to start the day, it's easy, and the Man loves it too, which is always helpful. This green-less version came about because the Man wanted a smoothie treat for a snack, so I decided to make a nutritious milkshake style smoothie to fight the mid-afternoon workday slump.

I used unsweetened hemp milk in this recipe because it's what I had on hand. Almond or soy would work well too, as would cow's milk. Just be sure to use unsweetened milk, or add only one date (instead of two) if using sweetened milk.

CHOCOLATE SMOOTHIE SHAKE

• 3/4 cup unsweetened hemp milk (or almond, or cow milk)
• 1 small fresh banana (if using a frozen banana, omit some ice cubes)
• 1 flat spoonful chia seeds
• 1 flat spoonful ground flaxseed (I use Spectrum)
• 2 very heaping spoonfuls cacao powder
• 2 heaping spoonfuls oats
• 2 medjool dates, pitted
• 1 rounded spoonful smooth peanut butter (or almond or sunflower butter)
• about 10 ice cubes

Add all of the ingredients to your blender jar, starting with the hemp milk (using the lines on your blender jar to measure the milk). Blend until creamy and thick.

Serves 1-2

Creamy Berry Smoothie

Fast, easy, and straightforward. And PINK! If you want to start your Valentine's Day with a sweet and healthful treat, my Creamy Fruit Smoothie sure is the right color! In the post for my (Fig and Vegetable) Roast Chicken a few days ago I mentioned all the chocolate recipes that have been exploding left and right this week. So you know what to cook for dessert, and you have your chicken dinner all planned out, but what about breakfast? No need to wait until nighttime for the festivities and romance to start! Just think how many brownie points (mmm, chocolate...) you'll get if your lady isn't even out of bed and is surprised with a thoughtful and loving breakfast. Men: hint hint. Did I mention it's easy?

I tend to keep a lot of ingredients on hand in my freezer, like frozen fruit and greens. And while I usually pack my smoothies with greens and flax, every once and a while I just need something sweet and fruity. The banana and chia seeds make the smoothie creamy, and the berries do a great job at amping up the color! I used frozen fruit in this one, but fresh would make for a wonderfully delicious version when the season is right and the fruit is in season.

CREAMY BERRY SMOOTHIE

• 1 cup unsweetened almond milk
• 1/2 banana
• 1 cup mixed strawberries and raspberries
• 1 tablespoon chia seeds

Combine all ingredients in a high-powered blender until smooth in texture.

Note: the longer you process the smoothie, the creamier it will be. As the chia seeds break down, they thicken the mixture.

Serves 1

Ingredients... and my yogurt breakfast

It's all about the ingredients. When I make something super simple, good ingredients are more important than ever. Take olive oil for example- if I use olive oil to sauté onions that are going into a soup, the flavor of the oil isn't going to hold a lot of weight once the soup comes together. But if I'm making a simple vinaigrette, the flavor of the oil greatly impacts the taste of the salad.

And the same goes for my yogurt breakfast. Many mornings in Connecticut (as I did in California) I whip up a quick breakfast of yogurt topped with some tasty and healthful toppings to start me on my day. It's quick, portable if I need to take it on the road, the Man loves it, and it's yummy. In Ketchum I make eggs. Why? No good yogurt! (Though eggs are great too, don't get me wrong.)

Here's the scoop. I can't digest the protein in cow's milk, but, like many people in the same situation, can digest both sheep and goat milk. Goat milk yogurts are a little risky in my opinion, and I've had some that are downright terrible. While I love the tangy taste of chèvre and other goat cheeses, store-bought goat milk yogurts are often too strong for me. There are definitely exceptions- my mother's friend from the farmers market used to make the most amazing goat yogurt once a year for about a month after the kids are weaned. But since her blackmarket goat yogurt was only available for a short period of time I had to look elsewhere. To the sheep. Much less tang. Creamy. Yum.

In California I loved Bellwether Farm's plain sheep milk yogurt. It is made just an hour up the road from my old house, in Sonoma County. I bought it at the San Rafael Farmers Market for $2 per container. It's also available at Whole Foods and a variety of other local places, but I liked my weekly chat at the yogurt booth (plus it's way cheaper!).

Back east I eat Old Chatham Sheepherding Company's plain sheep milk yogurt which coincidentally is made about an hour away from my new house, in Old Chatham, New York. Cream at the top. Thicker in texture than the Bellwether. Each different, both delicious.

Cow, goat, sheep, buffalo, whatever it may be, the key here is plain. Plain yogurt might seem a little daunting, but when you mix in your own fruit you don't need the added flavor and sweetener. Give it a try, and if it isn't sweet enough once you add the toppings, drizzle a little honey or maple syrup on there. That way you can control the level of sweetness.

On to the toppings. As for unsweetened coconut flakes, Bob's Red Mill and Let's Do Organic both provide great products. I like Spectrum a lot, and they make a great ground flax seed. Keep it in your freezer, as the oils can go rancid if it's kept for too long in the pantry. A ton of companies seem to make raw cacao nibs these days, but I most frequently purchase Navitas Naturals out of convenience.

I order a lot from Vitacost as you may have noticed from all the Vitacost product links I give with my recipes. They're a great resource for healthful ingredients that are typically expensive, but at a much lower cost. And while I'm all about going to the store, connecting with people etc, it's a really smart and economical way to stock up on the best pantry staples.

Enough writing- here's breakfast.

YOGURT BREAKFAST BOWL

• 6 oz plain yogurt
• fruit of choice, cut into bite-sized pieces (1/2 peach or nectarine, 1/2 banana or 1/2 cup berries)
• a small handful nuts, toasted until fragrant, and chopped (pecans, almonds, walnuts, hazelnuts...)
• 2 spoonfuls unsweetened coconut flakes, toasted until golden (keep an eye on these as they burn quite quickly!)
• 1 spoonful ground flax seeds
• 1 spoonful raw cacao nibs

Yogurt in bowl. Fruit on yogurt. Then flax, nuts, flakes, and nibs. Grab a spoon. Eat. The end.

Serves 1

Creamy Green Smoothie

Funny how things change. I originally posted this recipe almost a year ago (345 days to be exact) at which point I was in living in Marin, sick in bed, and apparently it felt like spring. I'm now in Ketchum, not sick, it's 18 degrees outside and the groundhog just declared six more weeks of winter. And yet after revisiting this recipe it seems like the perfect snack for the current day as well!

Here's the original post:

It feels like springtime in Marin, and I've been sick in bed for the last two days. This afternoon I needed a yummy treat that soothes my throat, gives me the nutrition I need to get healthy, and makes me feel better about not spending the day outdoors!

Sometimes I use berries with my greens, but today a creamier drink was what I had in mind. The banana, pear, and chia seeds all increase creaminess, and the ground flax lends a slight nuttiness to the smoothie.

CREAMY GREEN SMOOTHIE

• 1 cup unsweetened almond milk
• 1 ripe banana
• 1/2 frozen Bosc pear
• 1 cup frozen spinach
• 1 tablespoon Vitamineral Green
• 1 tablespoon ground flax
• 1 tablespoon chia seeds
• 1 splash vanilla extract
• 1 splash almond extract

Combine all ingredients in a high-powered blender, such as a Vitamix. Blend on high until smooth. Pour into glasses and enjoy.

Serves 2

Spicy Ginger Granola

It's always nice having something on hand to make breakfast a little more special, particularly during the holidays when you might have houseguests to feed but not a whole lot of time. Top creamy greek yogurt (or sheep's milk yogurt, in my case) with some fruit and homemade granola, and you have an easy yet festive breakfast that will stick with you throughout the day. And because the granola keeps wonderfully in an airtight container on the counter (for even longer lasting power, keep it in your freezer) you don't have to sacrifice sleep to serve something homemade for breakfast!

SPICY GINGER GRANOLA

• 4 cups old fashioned rolled oats (I use Bob's Red Mill Gluten-Free)
• 1 cup unsweetened coconut flakes (again Bob's)
• 1/3 cup sprouted quinoa
• 1/3 cup millet
• 1/2 cup ground flax seeds
• 1/2 cup sunflower seeds
• 1/2 cup crystalized ginger, roughly chopped
• 1 1/2 cups mixed nuts, roughly chopped (walnuts, pecans and almonds)
• 1 teaspoon allspice
• 1 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 cup agave nectar
• 1/4 cup maple syrup
• 1/4 cup walnut oil (olive oil or coconut oil would be great too)
• 1/4 cup water

Preheat the oven to 300 degrees. Oil two large glass Pyrex baking dishes and set aside. Mix all dry ingredients together in a large bowl. Combine the wet ingredients over very low heat on the stove, or in the microwave until just warm. Pour the wet ingredients into the dry, and stir to thoroughly combine. Distribute between your two baking dishes, and bake for 45-60 minutes until golden, stirring every 15 minutes. Cool in the baking dishes, and store in an airtight container.

Serves many for days and days