Well hello there and welcome to Wednesday! This week I’m on break so have been playing catch-up on all my work from Uni. Which means my days are super exciting. I get to do things like take notes, spend hours photocopying textbooks, and study pictures of brain anatomy wishing I could learn the information by osmosis. But in between shovelling information into my cranium I also find time to do some real fun stuff. Stuff like working out, making yummy food, and trying new things for adventurous april.
Adventurous April was started by Janetha as a way for her to step outside of her comfort zone and try new things. And this girl is awesome because she invited everyone else to do the same! Your adventures can be anything great or small, but it has to be something new for you. So today I’m posting about some of my recent culinary adventures in the kitchen.
Breakfast is my favourite meal of the day. I could eat breakfast foods all day long if I could! But the sensible part of me tells me I should eat a vegetable or two and maybe a hunk of meat to even out the massive bowls of cereal I would otherwise consume. But when it comes to breakfast I tend to get stuck in a rut. I eat the same thing most days. So I took adventurous april as a sign to step out of my comfort zone and create some new eats like this Banana Berry Oatmeal Soufflé…
Prep Time: 15 mins Cooking Time: 10 mins
Makes 1 large or 2 smaller portions
- ½ cup rolled oats
- 1 tsp vanilla protein powder
- 1 tsp chia seeds
- Spices to taste: ground cinnamon, ginger, nutmeg, cloves & cardamom
- 1.5 tsp maple syrup
- 1 ½ cups boiling water
- ½ medium banana
- ¼ cup berries of choice
- 1 tbsp chopped nuts, and dried fruit (mix of walnuts, almonds, brazils and sultanas)
- 1 whole egg + 2 egg whites (approx ½ cup total)
- Combine first six ingredients in a small saucepan and stir to combine. Cover with lid and set aside for 10 – 15 minutes to soak.
- Meanwhile, place banana in a bowl and mash with a fork. Add berries, nuts, and dried fruit. In a small measuring cup, combine whole egg and egg whites and whisk with a fork to combine.
- After soaking the oats, place them over a medium heat and stir until oats begin to simmer. Add in banana mixture and continue stirring. If mixture is too thick add additional water (I normally add an extra ¼ to ½ cup). Continue to simmer for 3 – 5 minutes.
- When oats have reached your desired consistency, slowly add in the eggs. Whisk continuously for 2 – 3 minutes until oats have fluffed up and are a thick consistency.
- Transfer oats to bowl, garnish with additional berries or nuts if desired, and dig in!
Gather up your ingredients…
Whisk, whisk, whisk!
Grab a large bowl (Note: Our normal cereal bowls don’t accommodate my larger than life portions of oatmeal. I’ve had to resort to using our salad bowl…Don’t judge…)
Grab a spoon and dig in!
To download a printable version of the recipe click here: Banana Berry Oatmeal Soufflé
I’d always been a fan of protein powder with oats, but up until now haven’t added eggs into my oatmeal. I was actually blown away at how delicious this turned out. It was super creamy and thick and I didn’t detect any egg flavour at all.
Some of the new-to-me ingredients in this bowl were ground cardamom and chia seeds. Cardamom is a beautiful wintery spice that pairs well with desserts and stewed fruit, and is wonderfully aromatic. The chia seeds add healthy fats, fibre, and also act as a thickening agent in the oats. I know I’m a little late on the chia seed craze, but I’ve always been a fan of flax. But seeing as this is adventurous april I decided it was time to try something new! All in all this dish was a winner and will definitely be in the breakfast rotation.
Having busted my breakfast rut, I decided to seek out a new-to-me vegetable I could try for dinner. After perusing the fresh food market I found this gem.
It was small and cute and looked like the perfect portion for my solo dinner that night. When I got home with my baby gem, I googled to find out what this vegetable had to offer and how I should prepare it. I found out that the gem squash is a cross between a small pumpkin and a zucchini, and they are best prepared by steaming on the stovetop.
I headed to the kitchen and gazed into the fridge for inspiration. Since I was flying solo for dinner I did what any logical lazy girl would do: use up the leftovers. I spotted the spaghetti sauce from a few days before and immediately knew what to make – stuffed spaghetti squash!
I got to work deseeding and steaming the squash, and warmed up some of the leftover Low FODMAP spaghetti sauce in the microwave.
After about 12 minutes in the steamer this baby was done. I carefully
spooned crammed as much of the sauce as I could into my baby squash, and topped it with a sprinkle of nutritional yeast, salt and pepper.
Stuffed Gem Squash
This meal was so good! The flesh of the gem squash is similar to a spaghetti squash and creates small strands once cooked. It was pleasantly sweet and was the perfect partner to my leftover sauce. Another adventurous april win!
I hope my escapades in the kitchen will inspire you to try something new. Remember it doesn’t have to be anything huge, just something new for you!
Next up on my adventurous april schedule…New to me fitness fun!