Gourmet Oatmeal


I don’t eat oatmeal very often… but whenever I do I think, I should eat this more! It’s so tasty and there are SO many different things you can do with it! These are two of my favourites! Peanut butter, banana fudge and apple pie! It doesn’t take long either, so when you are in a rush and need some quick carbs this is your jam!


Peanut butter banana fudge oatmeal


1/2 c oats

1 overripe banana, mashed

1- 2 tbsp peanut butter

1 c cashew milk (or water)

1/2 tsp vanilla extract

1 tbsp cocoa powder

pinch of salt


  1. bring milk to a boil, add oats and reduce to medium heat.
  2. mash up banana, add to oats and stir.
  3. add cocoa powder, sea salt and vanilla. stir and let it cook for a couple more minutes. At the end stir in peanut butter.
  4. top with peanut butter, chocolate chips, chopped nuts or what ever other toppings you would like!



Apple pie oatmeal


1/2 c oats

1 apple, cut into cubes

1/2 tsp vanilla

pinch of sea salt

1.5 tsp cinnamon

1/2 tsp honey (or maple syrup for vegan option)

1 cup of water or dairy free milk


  1. bring 1 cup of water to a boil. Add oats, stir and reduce to medium heat. Add 3/4 of the apple, 1 tsp cinnamon and sea salt and cook until apple are tender (about 10-15 minutes.) You may need to add a bit more water while it is cooking.
  2. While oatmeal is cooking, put the rest of the apples, honey and 1/2 tsp of cinnamon into a small sauce pan and cook until apples are tender.
  3. When oatmeal is done top with cooked apples and any other toppings you desire! We added a tbsp of slivered almonds and raisins.




Panang Curry

photo (41)

One of our family friends served a mission in Thailand and has shared many delicious Thai recipes with us! This is one of my families favorites! I hope you enjoy it as much as we do! 🙂


2-3 Tbsp Panang curry paste (depending on how spicy you like it)

1 can coconut milk

2 carrots

2 zucchini

1 red pepper

10 mushrooms

3 Tbsp palm sugar (you could use other sweeteners as well)

2 1/2 Tbsp fish sauce

4 kaffir lime leaves

500 g shrimp (40 -50, or you could use 2-3 chickens breasts)

optional: Thai basil, roasted peanuts, lime juice


1. Chop up all of your veggies, If using chicken cut it up into bite sized pieces.

2. Head 1/2 can of coconut milk over med heat until the oil surfaces, add curry paste and stir consistently for 2 minutes. If you are using chicken, add and cook until done, then add the remaining coconut milk. Add the kaffir lime leaves (these are for flavor not to eat- treat like a bay leaf.) Reduce heat and simmer for 15 minutes until the meat is tender. Season with sugar and fish sauce.

3. Add veggies. Cook until veggies are tender.

4. Add basil and peanuts if using. Serve over rice, cauliflower rice or spinach. Squirt some lime juice on top.

Serves 8

xo erin