Last night Allan grilled up the most delicious supper that we have enjoyed in quite some time.
Pork chops marinated in balsamic vinaigrette, grilled potatoes, grilled zucchini and grilled peaches all drizzled with balsamic vinaigrette.
My in-laws have a ton of summer raspberries. So, this week, Matthew and I have been helping out by picking their abundance of fresh, ripe, succulent raspberries every other day. With the latest heat wave, we have been venturing to their house bright and early to ensure that we don’t burn up in the sun’s rays. On average, we have been yielding 6-8 cups each time that we pick. So, I freeze half of our bounty for the winter and we eat the rest on yogurt, straight from the fridge and, our favorite, on our morning bowl of oats.
This bowl of oats strangely reminded me of Cap’n Crunch Berries – my favorite childhood cereal. These oats were so good that I made them two days in a row. Yesterday I topped my oats with both strawberries and raspberries (most Crunch Berry tasting) and today I opted for simply raspberries.
1 cup thick cut rolled oats
1 cup egg whites (about 4 egg whites)
2 whole eggs
1 cup water
1 tsp pure vanilla extract
1/2 tsp cinnamon
dash sea salt
4 tsbp ground flaxseed
4 tbsp wheat germ
1 tbsp cashew butter, divided
1 tbsp coconut butter, divided
1 cup fresh berries
In a medium saucepan whisk together oats, egg whites, eggs, water, pure vanilla extract, cinnamon and sea salt. Bring to a gentle boil over medium heat whisking frequently (you don’t want scrambled eggs). Turn heat down to medium-low and simmer until water is absorbed and oats are cooked through, about 7-10 minutes.
Remove from heat and stir in 4 tbsp ground flaxseed and wheat germ, adding more water if necessary. Top with cashew butter, coconut butter and berries.
What was your favorite childhood cereal?