Crazy For Oats.

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TGIF! As the week is winding down I finally have a chance to sit at the computer and devote some effort to my blog. Between classes, working out and work it seems there is just not enough time in the day. Does anyone else feel this way? Thought so. I have been asked a lot in the last couple of weeks about my diet routine and what exactly it is that I eat. I answer, “food?” haha. In all seriousness, I think when people think of healthy they think of getting rid of everything in their diet that they love that is not exactly good for you. Ideally, yes. Reality? No. This isn’t possible, at least the way I see it. I most definitely believe that your body knows when it’s feeling really good and not so great. If you work out, eat real food (non processed/short shelf life) and keep your mind right- chances are you are feeling pretty awesome. If you have the occasional night out, few drinks here and a few drinks there, and resort to unhealthy food as a result of drinking (we have all done this), chances are you are feeling not so awesome. I want you all to know that I eat REAL, unprocessed, organic (when possible) food. This is by choice, not chance. I enjoy it, I feel better because of it, and I have even lost weight in the last year from being healthier than the “healthy” I was before. Eating better doesn’t have to be a dreadful process. For me, it’s a constantly changing. Often, I get stuck on my favorite foods and then have to remember to incorporate the other foods in the pantry/fridge. Find the foods that you love and switch things around so that you enjoy it.

Right now I am hooked on Steel Cut Oats. I used to be a victim of the Quaker Oats oatmeal loaded with sugar and who knows what else, but after discovering these plain oats there is no turning back. They take about 15 minutes to make. You boil a pot of water, throw in the oats, add some cinnamon and stir consitently until the oats become thick. You can add a little fruit, agave, ground flax, chia seeds, and anything else that you love. They are SO good. If you aren’t convinced come to my house and I will make for you. 🙂

Benefits:

Cinnamon: Sedative for smooth muscle, circulatory stimulant, digestant, diuretic, antibiotic and reduces type 2 diabetes.

Steel Cut Oats: A diet that includes oats may decrease your risk of cardiovascular disease, diabetes, hypertension and obesity. This is also a great source for fiber.

Tis’ The Season…Butternut Squash Soup.

{Take seeds out}

{Remove Skin}

{Freshly Made Vegetable Stalk}

{Butternut Squash Soup}

I finally got around to making this soup from scratch. If your not a big fan of cooking- I think soups are probably easier than whipping up anything in the kitchen…especially this one. Fall means everything squash is in season, so why not make some delicious Butternut Squash Soup. This is very affordable (Squash was $1 I think @ Famers Market.)

What you will need:

  • 1 Butternut sqaush (Makes enough for about 5 people)
  • Veggie or Chicken Stalk  ( I made my own veggie stalk)
  •  Cinnamon (1 teaspoon)
  • Nutmeg (1 teaspoon)
  • Honey/Agave (1.5 tablesppon)
  • Heavy Whipping Cream (Optional)
  • Salt ( To taste)
  • Parsley (Garnish)

Cut squash in half/ take seeds out. Drizzle with olive oil, salt and pepper. Start by baking the squash at 400 degrees on cookie sheet for about 1 hour (or until squash is soft.) Once squash is soft, you can either scoop out of the skin, or cut skin off. Place squash in blender or food processor  w/about 3 cups of veggie or chicken stalk to get a pureed consitancy. Take out of blender and place in pot on med/high heat (you want a small boil.) If consitancy is too thick you can slowly add more stalk. Add salt, agave or honey, nutmeg, cinnamon and heavy cream (optional- I used only 1/2 cup bc my tummy doesn’t like cream based soups). If the soup is too sweet you can always add a few red pepper flakes to add a kick.

*I am not a fan of store bought veggie stalk so I made my own. I baked the squash for about 30 minutes to get soft, so when I cut the skin off it wouldn’t be so hard. I then placed sqaush in a large pot with water, carrots,celary, garlic, white onion, zuchini and let boil until veggies can’t cook any longer. From this I took the squash out of broth- while draining the broth and throwing the boiled veggies out. If you don’t use all of it, just throw in the freezer in a plastic bag and you can use at a later date.

This soup is SO good, and I’m not just saying that because I made it! Hope you enjoy…