The May long weekend is behind us and summer is blazing ahead.
As I stretch out of hibernation, I’m sizing up my lumps, bumps and what can’t be covered by a bathing suit.
That and my darling beloved was caught admiring one of my rolls. One of which is not of the bread variety.
I’ve never been much of a dieter, more of a healthy eater perhaps, that’s why the Volumetrics Diet caught my attention.
Seems somewhat common sense to me. Eat well. Choose fiber. Don’t fill up on empty calories. The theory here is that if you choose a low calorie, high fiber diet, stay well hydrated and have an exercise plan you will successfully lose weight.
Anyhow, it got me to thinking about guests who do come over and my own food choices for that matter. I do try to create menus to satisfy everyone, most specifically vegan but what about when people are on further specified diets?
Vegan food is wonderful. I do try my best to use the most natural choices in a recipe, but if I’m going to try and lose a few, or any one else for that matter, I may have to see how well trying to stick to a hydrated, nutrient and fiber rich diet works out for a while.
This morning I opted for volume at it’s finest. Oatmeal.
Thankfully is it a favorite around here. I’m not sure if it’s coming from a Scottish or a foodie background, but instant oatmeal is just not the better option. Steel cut oats take a bit longer to cook but are well worth the wait. They have options with a chewier texture and a nutty flavor. They’re perfect on their own and can hold up being well topped with brown sugar, fruit and baked. As intimidating as they could be, they end up just right more often then their rolled counterpart.
Either way, oats are #1 on my list of low-cal, packed with goodness to fill you into only needing a light lunch, kind of meal.
CREAMY SCOTCH OATS
1 Cup Steel Cut Oatmeal
2 1/2 Cups water
1/2 Cup Soy Milk (Plus whatever is desired for serving)
1/2 teaspoon Salt
Add the oatmeal, water and salt to a large saucepan. Bring everything to a low simmer.
Let the oat simmer for about 15 minutes, trying not to stir, until the oats begin to thicken.
Stirring gently, add the soy milk and allow to finish cooking for about another 10 minutes.
Serve into individual bowls and serve with a drizzle of maple syrup or a sprinkling of brown sugar (or both)
You may try other serving options like;
Topping with brown sugar and toasted pecans,
chopped,dried apricots with fresh blueberries,
or once the oats are cooked, spoon them into a casserole dish and top with sliced bananas and syrup,
or thinly sliced apples dotted with 2 Tablespoons of brown sugar and 1/4 teaspoon of cinnamon
Or try the overnight version in your slow cooker:
1 cup steel cut oats
4 Cups Water
1/2 Cup Soy Milk
1 Tablespoon Brown Sugar
1/2 teaspoon Salt
1/4 teaspoon Cinnamon
1 cup dried apricots, chopped
1 cup dried figs, chopped
Right before bed, combine all ingredients in a slow cooker and set to low heat. Cover and get some shut eye. Let the oats cook for 8 to 9 hours.Stir and remove to 4 bowls. Serve with a drizzle of syrup and your morning coffee or tea.
There are so many options. Get creative – oats really are anything but boring.
Now I just have to wait to get hungry again to post a volumizing lunch option…