Generally, our Sundays during football season are always spent in sweatpants, watching football and our Fantasy Football scores, while Kevin anxiously waits for his homemade pizza, and I spend time prepping meals for myself for the week. This generally consists of cooking a large pot of grains like brown rice, wheat berries, barley, millet, quinoa, etc. I also make sure I have enough beans to eat throughout the week, whether this be planning to eat quick-cooking legumes like lentils or black eyed peas, having stocks of canned beans, or cooking a crockpot full of a certain bean.
This Sunday, I made quinoa and cooked a crockpot of garbanzo beans for the week. The nice thing about these two staples is that I know Kevin will happily eat both of them, with different add-ins than me of course!
I also decided to pre-make a breakfast/any-meal-of-the-day dish from Ann and Jane Esselstyns new cookbook The Prevent and Reverse Heart Disease Cookbook called Savory Smokey Oats. I recently got this book on my Kindle after listening to Chef AJs telecast with the two Esselstyn ladies discussing the recipes featured in the cookbook.
Now, I dont have heart disease, nor do I plan on getting heart disease in the future, but after hearing them discuss some of the delicious recipes, I just couldnt resist! Plus, my work graciously just sent me a $25 gift card to thank me for my efforts in organizing our office Health Fair last month, so in a way I was able to get the cookbook for free!
I have really enjoyed all of the personality and family-feel they have put into the cookbook. You can really tell that these are the recipes these ladies have in their arsenal of regular meals for their families. I just hate cookbooks that dont have that practicality and familiarity in them.
I also really like the versatility of all of their recipes, especially the hummus. They encourage you to use their no-oil, no-tahini hummus in and on anything and everything. I plan on making some of this hummus this week with my cooked garbanzo beans for the week.
Now on to the Savory Smokey Oats! This recipe caught my eye because I LOVE oats, but have always associated them with sweeter tastes and breakfast time. This recipe breaks the oat mold for sure! This Sunday, I was in the mood for a savory breakfast, but didnt want to spend the time chopping and cooking potatoes and veggies, so I went with the savory oats.
Due to copyright issues, I obviously wont be posting the recipe, but I will provide a link to the recipe and let you know how I tweaked it a bit.
Savory Smokey Oats
Time: 5 minutes prep, 15 minutes cooking
Servings: 4 servings (double recipe)
Authors: Ann Crile Esselstyn and Jane Esselstyn
Recipe Link: Google Books
Amys Notes:
I followed the recipe exactly as directed, but doubled the recipe. I steamed chopped kale on the side to add at the end of the recipe. Near the end of cooking, I thought the steel-cut oats seamed a bit soupy, so I added 1/2 cup old fashioned rolled oats (1/4 cup for single batch), and cooked for an additional 5 minutes. This allowed it to thicken up perfectly and come together like I imagined from the picture.
If you would like to purchase this cookbook AND support Amys Nutritarian Kitchen, by clicking this link you will be directed to Amazon and a little bit of the book sale will go to me for advertising.
Health and Happiness,
Amy
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