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Recipe: Overnight oats
Overnight oats are a very popular breakfast because it cuts down on prep time. They are made by soaking oats in a liquid (usually milk) overnight. Overnight oats are superior to traditional porridge because: More than a recipe, this is a template you can follow to make overnight oats based on ratios. I like using milk and yoghurt as the wet ingredients and a ratio of 1:1:1 oats to milk to yoghurt. The recipe calls for 1/3-1/2 cup of each. If you are a smaller individual or have a smaller appetite, go with 1/3 cup. Ingredient recommendations About the toppings My personal preferences I normally make my overnight oats with…
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Product review: Uncle Toby’s Super Blends
Uncle Toby’s Super Blends are a tasty upgrade to plain breakfast porridge. They are a convenient and fibre-rich way of starting your day. Uncle Toby’s Super Blends The current flavours are Prebiotic Fibre, Protein Almond and Protein Cranberry. They come in boxes containing 8 individual serve pouches. They can be made by simply mixing with 2/3 cup milk (don’t worry if you don’t have a measuring cup, you can fill the empty sachet up to a line) and microwaving for a couple of minutes. You can also use them in a variety of recipes that you can get on the website. They recommend using skim milk but any milk (or…
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Recipe: Anzac biscuits with protein
It’s that time of the year again, that time in between hot cross buns and Christmas pudding. That time when supermarkets display piles of tins of Anzac biscuits. This is a variation of the recipe I shared last year: better (gluten-free) Anzac biscuits. As the previous recipe, it uses uncontaminated oats, which should be safe for people with gluten allergy/intolerance. You may also use other brands, such as Bob’s Red Mill, but keep in mind international standards for gluten-free products are less strict than Australian. This recipe also uses a whey protein based product called 180 Nutrition Grass-fed Protein Superfood, which contains whey protein isolate, seeds, nut flour, coconut flour,…
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Recipe: Gluten-free Anzac biscuits
It’s been ages since I’ve eaten Anzac biscuits because they are definitely not gluten-free. I know there are several paleo recipes floating around on the interwebs but oats are such an important ingredient in this particular cookie that IMO they don’t deserve to be called Anzac biscuits at all. Back when I reintroduced oats in my diet to follow the Chinese doctor’s nagging recommendations, I tried a few brands of gluten-free (by US standards, which are less strict than Australian) and uncontaminated oats. I didn’t have any issues with any of those so I use them regularly. For this recipe I used this brand of Australian uncontaminated oats. To learn…
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The oats + AltShift experiment
Several months ago, I blogged about the porridge experiment. I ate rice porridge with black sesame, walnuts and goji berries for a few weeks to make the Chinese doctor happy. I attributed my positive health results to the herbs and went back to eating my normal (irregular) breakfast. Well, turns out that my chi has been declining again and the Chinese doctor gave me another breakfast talk. This time she did specifically mention the word “oats” and “every morning”, in order to boost my spleen chi. She also said to have ginger and cinnamon daily, which I don’t mind because I love both, and, most importantly, a glass of red…
