Things I'm obsessed with: Breakfast Edition

If you know me, then you know i love breakfast. I love it so much, that I have been known for eating breakfast for dinner, lunch, snack, you get the picture. If you know me, then you also know my love for oatmeal. I love it plan, snazzed up, in smoothies, to bake with, etc.

But what I really love lately is Muesli. It really is the BEST breakfast, tasty but very filling. You won't even need a morning snack with this meal!

What you need:

1 1/3 cup oatmeal (old fashioned best, but quick will do)

2 cups milk* (I use vanilla *soymilk.... honestly JUST DO IT)

1 banana, sliced thinly

1/2 cup raisins (or any other fruit, I have used both blueberries and strawberries, and for this recipe I used blackberries!!)

1/2 cup almonds (or walnuts)

1 tsp cinnamon (I never measure, the most cinnamon the better!!)

1 sour apple, chopped

Mix everything up to the apple together in a plastic tupperware or covered bowl.

[It should look like this, kind of watery. Don't worry- the oatmeal will "cook" in the milk and thicken overnight like magic!]

Refrigerate over night.

[It should look like this in the morning. See how thick it is? And you didn't even cook it!!]

Add chopped apples.

Wake up an enjoy your tasty, healthy breakfast!

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KALE is the new black

Whoever said spinach was the new queen bee is well, wrong. This spring (and Yes, it's finally spring here in the northeast!!) it's all about the leafy green Kale. Surprisingly, I have used Kale in recipes that I never would have thought of- i.e. FISH TACOS! I found the idea and recipes for this new food adventure in a Shape article and have shared it here with you. Enjoy.

Tilapia Tacos

Prep time: 10 minutes

Cook time: 0 minutes

1 c coarse-crumbled leftover cooked tilapia

fillets (recipe 40)

1/4 c red onion slivers

1/4 c thinly sliced kale

1/4 c canned diced tomatoes, drained

2 Tbsp crumbled feta cheese

2 tsp olive oil

2 tsp lime juice

tsp cumin

tsp red pepper flakes

2 9-inch whole-wheat tortillas, warmed

In a mixing bowl, combine tilapia, onion, kale,

tomatoes, feta, oil, lime juice, cumin, pepper

flakes, and salt to taste. Toss. Spoon onto

tortillas. Fold tortillas in half. Cut each half into

two pieces.

Per serving: 291 calories, 14 g fat (3 g saturated), 571 mg

sodium, 25 g carbs, 4 g fiber, 18 g protein

Kale Chips

1 bunch kale

1 tblsp olive oil

1 tsp salt

1 tsp garlic powder

Preheat oven to 350 degrees F. Spray cookie sheet with nonstick spray (e.g. PAM). Wash and dry kale thoroughly. Remove kale leaves from stems and lay out on cookie sheet. Drizzle kale with olive oil and sprinkle with salt and garlic powder. Bake until edges are brown, but not burnt. Should be 10 minutes, but in some ovens up to 15 minutes.

Enjoy!

A little late to the game but....

..it's fall! So why not go out and make something fall-ish, like sweet potato ravioli?

Doesn't that look good? Nod emphatically.

I tried this recipe from A Cozy Kitchen last week and while it was my virginal pasta attempt, it actually tasted legit. It was definitely a good amount of work (as in the dough was stuck to my kitchen table for a couple of days) but it's worth a try.

I substituted almonds for the pecans, and used poultry seasoning in lieu of sage. Enjoy!