By Nancy Smorch
Given that I am off eggs for a while (sigh), I had to search for other breakfast options. Salads - even though the lettuce was from our garden - just didn't keep me satisfied for very long. So I started searching for something that was nutrient dense and a little more hearty.
My search through my cookbooks led me to Thrive Energy Cookbook, by Brendan Brazier.
It has 150 plant-based, nutrient-dense recipes. Brendan is a nutritional consultant to many NHL, NFL, UFC, and Olympic athletes, and is actually the creator of Vega whole foods nutritional products (I did not know all of this until just now!).
Anyway, the book is full of interesting looking recipes, that actually look really good. The one I decided on for breakfast was the “Hot Oatmeal with Mango Mousse & Raspberries."
I actually didn’t have a few of the ingredients, so I changed the recipe quite a bit, but I'm so glad I found it, because it served as a great inspiration for a new twist on oatmeal!
So here’s what I did:
1 cup organic gluten-free oats
1 cup milk of choice (I used rice milk)
1 Tbsp. maple syrup
1 Tbsp. pasture butter
Sea salt to taste
Prepare the oatmeal as you usually would, using the milk instead of water. I personally add a pinch of sea salt while it’s cooking.
As it’s cooking, peel, cube, and mash the mango in a small bowl.
Add the maple syrup and mix well.
When oatmeal is done, pour it into a bowl and stir in the mashed mango.
Top off with 1 Tbsp. pasture butter, if desired, along with some blueberries - it is blueberry season, after all.
If you like, you can add nuts or seeds for a little something extra. The first time I made this, I added almonds and hemp seeds.
Note: this is a really good and easy breakfast - so much so that I have made it 4 times in the last 5 days... there was also a sale on mangoes at Meijer, 5 for $5, so it was perfect timing!