Happy long weekend! I hope you’ve been enjoying the sunshine as much as I have! Typically, this warm weather makes me crave cooling foods- more fruits and veggies, and smoothies! BUT….every now and again I truly enjoy a warming bowl of oatmeal, no matter what the weather is! So for week 3 of meatless mondays, I’ve included a delicious oatmeal recipe as well as a simple veggie dish which works great for either lunch or dinner! Enjoy!
Apple Oatmeal with Buckwheat Groats
Top this nutritious, hearty breakfast with fresh berries, dried fruit, nuts or flax seeds. For something a little extra, pour a bit of hemp or almond milk over the top. Only have frozen fruit on hand? Stir it into the pot during the last few minutes of cooking.
1 cup rolled oats
1/2 cup buckwheat groats
2 cups pure apple juice
2 cups water
1 cinnamon stick
Put oats and groats into a medium pot and cook over medium to low heat, stirring often, until toasted and fragrant, 5 to 7 minutes. Meanwhile, put juice, water and cinnamon into a small pot and heat over medium heat until hot.
Carefully add hot juice mixture to oats and groats and return to the heat. Bring to a boil, reduce heat to medium low and simmer, stirring occasionally, until liquid is absorbed and oats and groats are tender, about 10 minutes. Remove and discard cinnamon, ladle into bowls and serve.
Bok Choy and Carrots with Sesame Orange Dressing
This recipe is great served with brown rice or quinoa.
1 pound baby bok choy, halved
8 ounces shiitake mushrooms, stemmed and sliced
4 medium carrots, shredded
2 tablespoons orange juice
1 tablespoon tahini
1 1/2 teaspoons low-sodium shoyu or tamari
1/2 teaspoon grated fresh ginger
1 tablespoon toasted sesame seeds
Arrange a steamer basket in a large pot. Add enough water just to reach bottom of basket. Bring to a boil. Add bok choy. Reduce heat to medium-low, cover and steam about 10 minutes or until bok choy is tender. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place steamed bok choy in ice bath, drain well.
In a large skillet over medium-high heat, bring 1/2 cup water to a simmer. Add mushrooms. Cover and reduce heat to medium. Cook about 6 minutes or until mushrooms are tender, stirring once halfway through cooking.
In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add bok choy, mushrooms, and carrots and toss to coat. Garnish with sesame seeds.