Eating seasonally has encouraged me to experiment with “new” foods. You may remember my obsession with pumpkin that transpired after “trying it” for the first time. My goal had been to LIKE it. I guess I overshot that goal.
Well, it’s officially winter and I need to move on. My last recipe was transitional…pumpkin and gingerbread. Today…just gingerbread!
Like pumpkin, gingerbread was never on my radar. I’m really a chocolate and peanut butter type of person. But then, I tried it. And I liked it. A lot. There is something about that spicy taste that is super addictive. And the smell? Yep. Gingerbread has a lot going for it.
Anyway, last Sunday morning, I was out on a run and I started daydreaming about breakfast. And this is what I came up with…
This is another nutrient rich breakfast. The oats have dietary fiber, manganese, selenium, phosphorus, thiamin, and it’s also a great source of protein.
Blackstrap molasses is rich in iron, calcium, magnesium, potassium and vitamin B6. Did you know that it is really good for “hair health? I didn’t.
Cinnamon helps fight infections and the common cold. It may also lower blood sugar in people with diabetes.
Ginger has been known to ease nausea. It also relieves muscle soreness, arthritis, menstrual pain and respiratory infections.
Not bad for one little bowl of oatmeal!
Gingerbread Oatmeal (serves one)
1/3 c. old fashioned oatmeal
1 T. chia seeds
1 c. almond milk
pinch of salt
1/2 T. (1 1/2 t.) blackstrap molasses
1/4 t. cinnamon
1/8 t. ginger
pinch of cloves
1/3 c. apple sauce
Place oatmeal, chia seeds, almond milk, and salt in a small sauce pan. Bring to a boil, reduce heat and simmer until liquid is absorbed (about 10-12 minutes). Then add molasses, cinnamon, ginger, and cloves. Stir and cook for a minute more. Remove from heat. Add apple sauce. Stir. Put in a bowl. Inhale deeply. Really. Do it. It smells yummy. Eat!