For lunch today the kids and I wanted some oatmeal, but I didn’t have a lot of time. I went to the cabinet to get some instant oatmeal (don’t judge!), and realized we were all out. So I decided to try making my own on the stovetop and the results were really good! This recipe made enough for me and my two boys with approximately the same amount as three packets of the instant variety. Make yourself a bowl and enjoy!
Quick Stovetop Apple Cinnamon Oatmeal
1 cup quick cooking (1 minute) oats
1 cup milk*
3/4 cup water
1 tbsp. butter*
1/2 tsp. cinnamon
Dash each, cloves, nutmeg, ginger
1/8 tsp. salt
1 tsp. vanilla extract
1/3-1/2 cup unsweetened applesauce
Brown sugar to taste
Ground flax seed (optional)
In a saucepan, combine milk, water, butter, and vanilla and heat over medium heat, stirring regularly, until boiling. Stir in oats and spices and cook for 1 minute, stirring constantly, until thickened. Stir in applesauce and brown sugar (I used about 2 tbsp. and it was fairly sweet) and remove from heat. Stir in flax meal if desired, let sit for 2 minutes to cool and thicken and serve.
Servings: 2-3 (1 cup servings)
*For a vegetarian version, use almond milk and vegetable oil or coconut oil
While it is technically spring, this week has been cooler and rainy here in the Midwest, and I don’t know about you, but cool, rainy weather always makes me want a big bowl of soup!
This soup is very flavorful and easy to throw together. As I mentioned last week, during my Daniel Fast, I typically made a big pot of soup at the beginning of the week and then ate it along with a salad for lunch throughout the week. This was one of the soups I made and it was delicious!
Vegetarian Taco Soup
1 tablespoon Extra-virgin olive oil
1/2 medium red onion, diced
3-4 cups vegetable broth (for a Daniel Fast, use this recipe, or just use water)
1 can black beans (15 oz), drained and rinsed
1 can diced tomatoes with green chilies (14.5 oz), drained
1/2 can fat free vegetarian refried beans
1 cup frozen corn kernels
2 cups cooked brown rice
1 Tbsp. Taco Seasoning (for a Daniel Fast, use this recipe to make your own)
1 tsp. salt
1/8 tsp. black pepper
In a large saucepan, sauté onions in olive oil until translucent. Add vegetable broth (use more or less broth depending on how thick you want your soup), black beans, tomatoes, corn and seasoning and bring to a boil. Reduce heat and simmer 20 minutes. Stir in cooked rice and refried beans and simmer for an additional 10 minutes or until the refried beans have dissolved into the broth and the rice is heated through.
- For a non-vegetarian dish, use chicken broth in place of vegetable broth and add 1-2 cups cooked shredded chicken when you add the rice and refried beans
- For a non-Daniel Fast meal, consider adding the following toppings: sour cream, shredded Mexican cheese, diced avocado, and/or crushed tortilla chips
- Can use regular diced tomatoes if you can’t tolerate spicy food
- Can substitute 1/2 cup dried polenta for the brown rice
Servings: Approximately 8 (1-cup servings)
Adapted from (Ultimate Daniel Fast)
As I mentioned last week, I have been having to “tweak” some of my usual recipes to use as part of my Daniel Fast, where I cannot eat meat (though because I am nursing and need extra calories, I have been eating some seafood), dairy, added sweeteners, leavened bread, or processed foods. To make things a little easier, I have been making a big batch of soup at the beginning of each week and eating a bowl of that soup, along with a salad, for lunch every day. This week I used my mother’s recipe for split pea soup, and tweaked it to make a vegetarian version. It was still really good, and I even served it to my mom when she came by for lunch one day and she and the boys enjoyed it with some oyster crackers as you can see from the picture! (I can’t have the crackers as part of the fast, but it was still good without them )
Creamy Split Pea Soup
4 cups vegetable broth (for a Daniel Fast, use this recipe, or just use water)
6 cups water
1 lb. package split peas
1 1/4 cup chopped carrots
1 sliced onion
1 cup sliced celery
4 whole allspice (or 1/4 tsp. ground)
4 whole peppercorns
1 bay leaf
Combine water and broth in large pot and bring to a boil. Put spices in a tea ball or coffee filter tied with string and add to pot. Add remaining vegetables, reduce heat and simmer 45-60 minutes or until all vegetables are soft. Blend thoroughly and enjoy!
Servings: Approximately 8-10 (1 cup servings)
For a non-vegetarian version, add a ham bone to the water/broth (can use chicken broth in place of vegetable broth) before boiling, then skim the fat from the surface before adding the other ingredients.