Why Organic? My story, and an announcement!

It was spring break during my sophomore year of college in 2010. I was curled up in my bedroom at my parents' house, watching documentaries on Netflix. The words showed up boldly on the black screen:

These were some of the words from the final minutes of the documentary that changed my life, Food, Inc.  Although it can be melodramatic at times (like most documentaries), I highly recommend it to anyone, especially if they have little knowledge or have never questioned the American food system. This film not only exposed me to the horrific nature of a few dirty companies, but it empowered me with my right to choose--three times a day.

Of course, it is speaking about the three meals of the day, "voting with your fork," if you will (I personally prefer to vote with my spoon as it's better suited for oatmeal...). After that spring day in 2010, I wandered into the teensy organic aisle in my local grocery store for the first time. I quickly found myself able to adjust to the small price increase, and I made it work by opting for sale items and avoiding the pricier options (I do not need organic prepared salads, for example. A bag of organic baby spinach will do just fine!). I was delighted to find that I could buy organic Braeburn apples at a sales price of $1.29/lb, which was perfectly within my budget and wasn't too far from the conventional apples (in some cases, it was even less!).

I believe not everyone has access to or can afford to eat exclusively organic. I myself admit to purchasing some conventional produce on a regular basis. However, knowing my money is going to people who respect the earth and its inhabitants motivates me to "vote" for the organic or local options as frequently as possible. John DePaolis, the General Manager of Country Choice Organic, agreed with me about this when we talked over the phone the other week. Certainly it's not for everyone, we decided, but more people need to be aware of where their money is going and the quality of the food they're consuming.

On that note, I'm proud and excited to announce my new partnership with Country Choice Organic. Country Choice Organic is a company from Minnesota (oh hey!) that specializes in--gasp!--oatmeal. One of the issues John and I discussed is that oatmeal presents a phenomenal opportunity for consumers to "vote with their fork" (or spoon!). Oats are an incredibly cheap item; by choosing oats that are grown and nourished using organic practices--free of chemicals and harsh treatment of the soils--one can take a small step without breaking the bank. Think about it: a canister of oats costs less than a box of cereal, AND contains more servings. In fact, this is one of the factors that hooked me on oatmeal to begin with! If you've joined my oatmeal-loving club, congratulations! You're already saving mega dollars every month.

I cannot tell you how pleased I am about this partnership. John told me that my recipes were a hit with the CCO staff, and that they believe the mission behind my blog could inspire a new generation of oatmeal lovers. I mean, what more can an Oatmeal Artist ask for?

Feel free to visit the CCO website (linked above and on the badge at the side of the blog) to learn more about their product line and read their story, as well as find information about whole grains, the organic industry, and even the history of oats.

No new recipe today, but I have one coming up soon, as well as an extra special guest post that I'm practically peeing myself to publish! :)

**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

Apple Spice Oatmeal Pancakes for One

One of my favorite parts of New York City is its glorious abundance of farmers markets. Access to local and fresh produce ranges from tiny little stands on the street to mega-markets like the Union Square Greenmarket. That's where I found myself last weekend, just before the vendors started packing up and going home for the day.

Obviously I was smitten by the organic leafy greens and the fresh baked bread, but this market had so much more. There was hard cider. And wine. And vegan pies.

And my favorite: jams, jellies, and other jarred goods. I always seek these out at big farmers markets. I consider myself a collector of artisan fruit spreads. It fits nicely with my PB&J sandwich obsession (not to mention my oatmeal addiction...). Beth's Farm Kitchen uses local ingredients to make some phenomenal jams, fruit butters, marmalades, chutneys, and pickled veggies. My purchase? No-sugar-added apple butter. And no, that does not mean they used Splenda, and no, that does not mean they sweetened it with "white grape juice concentrate." It means they took a fruit. Added spices. Cooked it down to a butter. No sweeteners necessary.

...So I made pancakes! Now, of course, any apple butter will do. In fact, if you do not have apple butter, you can use applesauce instead, and then spice the pancakes yourself. However, the apple butter creates a convenient recipe because the spices are already included in the product!

As you can see, I made tiny little silver dollar pancakes. How precious are they? I will stick to the silver dollar size from now on. It was much more fun to eat a tower of mini pancakes than a short stack of fat ones. :)

And as for the taste? I wholeheartedly approve!

Apple Spice Oatmeal Pancakes

Required Ingredients

2/3 cup regular rolled oats (I use Country Choice Organic)

2/3 cup liquid (water and/or milk of choice)

1/4 cup apple butter*
1/4 tsp vanilla extract
1/2 rounded tsp baking powder

pinch of salt
1 tbsp flax seed (optional)
1 tbsp maple syrup (optional, I omitted)

1. Put all ingredients in a blender and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. :)
2. Heat a griddle pan over medium low heat. 
3. When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made silver dollar pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup.
4. When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
5. Top with maple syrup, maple-nut sauce, or more apple butter. Pecans, raisins, and/or walnuts also make excellent toppings.

*Alternatively, you can use applesauce with 1 tsp apple pie spices (or at least cinnamon).

**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

3 New Overnight Oat Recipes!

Overnight oatmeal has been my "thing" for a few months now, which inevitably resulted in me creating recipes that were never shared with you. Most of them align with my stove-top recipes, so I didn't feel too guilty about it. However, lately, I've been enjoying these so much that I just had to put them on your radar!

Mocha Overnight Oatmeal
(Adapted from Mocha Oatmeal)

Required Ingredients

1/2 cup regular rolled oats (I use Country Choice Organic)

1/2 cup original almond milk
1/2 a banana, mashed

1/8 tsp vanilla extract (optional)

1/2 tsp instant coffee granules
1 (rounded) tbsp cocoa powder
1 tbsp semi-sweet chocolate chips (optional)
1 tsp chia seeds

pinch of salt

1. Combine all ingredients in a mason jar.
2. Cover with lid and shake, shake, shake until combined.
3. Store in the refrigerator overnight (or for several hours). Eat cold or warm up in the microwave!

Thin Mints Overnight Oatmeal
(Adapted from Thin Mints Oatmeal)

Required Ingredients

1/2 cup regular rolled oats (I use Country Choice Organic)

1/2 cup original almond milk
1/2 a banana, mashed

1/4 tsp peppermint extract

1 tbsp + 1 tsp cocoa powder
1 tbsp semi-sweet chocolate chips (optional)
1 tsp chia seeds

pinch of salt

1. Combine all ingredients in a mason jar.
2. Cover with lid and shake, shake, shake until combined.
3. Store in the refrigerator overnight (or for several hours). Eat cold or warm up in the microwave!

Peach Pie Overnight Oatmeal
(Adapted from Peach Pie Oatmeal)

Required Ingredients

1/2 cup regular rolled oats (I use Country Choice Organic)

1/2 cup original almond milk
1 yellow peach (peeled or unpeeled, doesn't matter)

1/4 tsp vanilla extract

1/2 tsp apple or pumpkin pie spices (or just cinnamon and a dash of nutmeg)
1 tsp chia or flax seeds (optional)
1/8 tsp molasses

pinch of salt

1. Combine all ingredients in a mason jar.
2. Cover with lid and shake, shake, shake until combined.
3. Store in the refrigerator overnight (or for several hours). Eat cold or warm up in the microwave!

**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

Berry Cream Cheese Baked Oatmeal

My roommate Allison pulled a tub of strawberries out of the fridge. It was the robin's-egg-blue-colored, recyclable cardboard crate that they give out at farmer's markets.

"Will you make me strawberry cheesecake oatmeal in the morning?" she asked. "My mom bought me these strawberries and I need to use them up."

I hesitated. My mind recalled all my failed attempts at that very recipe from earlier this year. Maybe it just needs a little lemon juice. Less lemon juice. Maybe some apple cider vinegar will help. More cream cheese. More yogurt. Less yogurt. I eventually came to the conclusion it was an impossible feat, yet she was requesting me to attempt it once more. This time, however, I wouldn't have to jump the hurdle of making everything nondairy, and that could be cure. Sorry, but Tofutti sucks.

I knew from the moment I set the ramekin in the oatmeal that I had failed to replicate an actual cheesecake, but I remained hopeful that I was providing a suitable alternative. I presented the baked creation to Allison, who was sitting eagerly on the couch in her pajamas. "Berry Cream Cheese Baked Oatmeal," I titled it.

"Ohhhhhhhh my GOD!" Allison exclaimed after her first bite. I don't know if I'll ever have success at making a cheesecake oatmeal, but for the time being, I know I can make a hell of a cream cheese baked oatmeal. :)

Berry Cream Cheese Baked Oatmeal

Required Ingredients

1 rounded tbsp (or 1 oz) cream cheese, room temperature*
1/4 cup milk of choice
2 tsp honey
1/4 tsp vanilla extract
1/2 cup regular rolled oats

1/4 tsp baking powder
3-5 strawberries, diced, or a handful of blueberries, or a combination of the two

pinch of salt

1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
2. In a large bowl, mix first four ingredients with a whisk or a fork. If possible, you can also use a blender or immersion blender.
3. Add in dry ingredients: oats, baking powder, and salt. Stir until combined.
4. Stir in diced strawberries.
5. Transfer to the ramekin and bake for 18-21 minutes.

*Vegans! You can certainly try this recipe using your favorite brand of vegan cream cheese. However, as I explained above:  there's a reason I haven't already posted a recipe like this with vegan cream cheese. I've literally made half a dozen attempts at a vegan cheesecake recipe, and the vegan cream cheese just does not meet my expectations. Other than that, if you feel satisfied with the quality of Tofutti and the like, give this recipe a shot (sub the honey with agave or maple syrup) and let me know how it turns out!

**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

Peach Melba Oatmeal

It's June 9th. That means we have 2.5 weeks of school left. In 2.5 weeks, I'll be bidding farewell to students who I likely will never see again. I'll be embracing the three kids I've tutored daily for over nine months. Let's be honest:  I'll probably cry.

But on the other hand, I'm very eager for summer vacation. Like most inhabitants of this world, I look forward to the summer season and all it represents. Certainly, summer is not my favorite season (I prefer autumn, especially here on the east coast!), but how can one not love summer? Vacations, sundresses, lazy Saturdays in Central Park, cookouts, afternoons at the pool or the beach....and summer produce.

Oh mercy, I do love summer produce...the watermelon, berries, and peaches. It's a little early for true peach season right now, but they've started popping up at Trader Joe's. When I saw they were selling small crates of them for $3.49, I couldn't resist.

I mean, seriously, I've told you that peaches are my favorite fruit, right? Yep, definitely have. But the other great part about summer is the berries. Personally, strawberries are my favorite berry, but raspberries are great, too, and combined with the peaches, they make one heck of an oatmeal.

Peach Melba, according to Wikipedia, is a French dessert created in the 1890's in honor of an Australian opera singer named Nellie Melba (hence the name of the dessert). It puts peaches and a raspberry sauce over vanilla ice cream, but my version forgoes the ice cream and just celebrates the best parts: peaches and raspberries!

Peach Melba Oatmeal

Required Ingredients

1/2 cup regular rolled oats (I used Country Choice Organic)

1 cup liquid (water and/or milk of choice)
1 yellow peach

1/4 tsp vanilla extract
tiny splash of lemon juice OR a bit of lemon zest
pinch of salt

raspberry-chia sauce (recipe below)*

1. Add liquid to saucepan over medium heat.
2. While you're waiting for your liquid to boil, prep your peach. Peeling is optional; that's your personal preference! Slice and dice it. Tip: the smaller your chunks are, the more evenly distributed the peach flavor will be and the easier your oatmeal will be to eat!
3. Once liquid comes to a boil, add oats and diced peaches and reduce heat to medium. 
4. Once more of the liquid has absorbed, add vanilla extract, lemon juice/zest, and salt. Stir.
5. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
6. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with raspberry-chia sauce and sliced almonds.

*Alternatively, to save time, you could puree raspberries in a blender with a tbsp or two of water and splash of lemon juice.

Raspberry-Chia Sauce
Adapted from my Berry-Ginger Sauce

Required Ingredients

1/2 cup finely diced raspberries

1/4 cup water

1 tsp chia seeds

tiny splash of lemon juice or a bit of lemon zest

pinch of salt

1. Add all ingredients to a small saucepan and cook over medium low. Stir consistently and keep an eye on it. If it's burning or getting stuck to the pan, turn down the heat. It should be simmering, NOT boiling. 
2. Allow it to cook and reduce for approximately ten minutes.
3. Remove from eat and allow to sit for a couple minutes. It should thicken up a little more.

**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

Lemon Poppy Seed Oat Muffins

Muffins again? I know, but I'm not sorry. I had an urge to make muffins, so I decided to make the most out of the urge and experiment with multiple recipes. Hence, I give you experiment #2....lemon poppy seed!

These muffins are slightly more traditional than the Thin Mints Muffins (although not quite as decadent!). They are perfect for an easy breakfast or on-the-go snack. If you want to use them for dessert, you could top them with a glaze!

Lemon Poppy Seed Oat Muffins (makes about 25-30 mini muffins or 18 regular sized ones)

Required Ingredients

3 overripe bananas
1 cup original almond milk
1/4 cup lemon juice
1 tbsp lemon extract
1 tbsp honey or agave

2 cups oat flour
1 cup instant oats
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1-2 tbsp poppy seeds

1. Preheat oven to 350 degrees F and spray muffin tins with nonstick spray. 
2. In a large bowl, mash bananas. Then mix with milk, water, and lemon extract. If the bananas are not mixing well, throw the mixture into a blender for a few seconds to make it smooth and homogeneous.
3. In another bowl, mix together oat flour, oats, baking powder, baking soda, and salt. Add dry ingredients to the wet and stir.
4. Stir in poppy seeds. Start with 1 tbsp and increase if desired.
5. Fill the muffin tins so they are about 5/6 full. (Note: because the muffins are made with oats, they will not rise as much as conventional muffins.) Top with more instant oats, if preferred.
6. Bake in oven for about 15 minutes. Allow to cool before removing from pan. 

**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

Savory Pizza Porridge

Remember when I said I didn't enjoy savory oatmeal? I have changed my mind. This recipe was a game changer. And I want it tomorrow, and the next day, and the day after that.

I didn't even need cheese to make this porridge happen, but I'm sure that would only make it more "realistic" if you wish. For me, a dusting of nutritional yeast was perfectly adequate! There were so many other flavors in this oatmeal that the omission of cheese was no problem at all.

This recipe can be customized to your liking. Whatever toppings you like on your pizza, put in this oatmeal! For example, I love veggies and pineapple pizza, so that's what I used in my oatmeal. You can make this really simple (with just mushrooms, for example), or you can go all out and throw in ALL THE TOPPINGS! Personally, in this case, I think the more, the merrier.

Savory Pizza Porridge

Required Ingredients

1/2 cup regular rolled oats (I used Country Choice Organic)

1 cup liquid (water and/or unflavored milk of choice)

1/3 cup pizza/marinara sauce

your favorite pizza toppings!

pinch of salt

1. Bring liquid (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.) 
2. Once more of the liquid has absorbed, add pizza sauce and salt.
3. Stir in your preferred pizza toppings. For the porridge in the photos above, I used sauteed kale, red bell pepper, portabella mushroom, black olives, and pineapple!
4. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Top with mozzarella (dairy or not), Parmesan, or nutritional yeast (like I did); you could also top with additional pizza toppings, more sauce, or fresh basil.

**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!