Nutty Apple Oatmeal (Vegan and Daniel Fast Friendly)

I don't like grape nuts.

There, I said it! I do not like grape nuts or they're slightly healthier sister cereal from Kashi. I can't do it...! So, on this fast I have two choices, oatmeal, or oatmeal! That is if I want to get some whole grains in me before noon. I have been trying all sorts of new and exciting variations of oatmeal. Here is the latest and greatest! By the way, We are on Day 5 and feeling pretty good! I can't believe I've gone 5 days without any dairy products!!! Crazy talk!

One more recipe for the SOS Kitchen challenge!!! WOOT!

Nutty Apple Oatmeal: Serves 1. Prep time: 5 minutes Cook time: 5 minutes.

3/4 cup rolled old fashioned oats.
1 1/2 cups liquid. (water, soy or almond milk)
a pinch of salt
1 tsp coconut oil
half an apple chopped into tiny bits
1/4 cup chopped pecans
1 tsp cinnamon
a splash of your favorite "milk"
1 more tsp of coconut oil for the top.

Cook the oatmeal according to the packaging. (my measurements are from Quaker's rolled oats) and while your oats are bubbling away, start your coconut oil in a small pan over medium heat.

Add the apples and pecans to the oil after it's all warmed up, and toss in the cinnamon. Give it a good stir to coat the apples and pecans. Cook till just heated through, about 5 minutes. (I like my apples a little crunchy)

Bowl your oatmeal, add in the apples and pecans. Pour on some "milk" and add the other teaspoon of coconut oil. By the way, having just given up on butter 5 days ago I can tell you that coconut oil acts just like butter!!! It adds the smoothness and creaminess that you get from butter! It's amazing stuff! It's not salty, but there's salt for that isn't there?

Now for those of you not on the Daniel Fast, you can add whatever sweetener you like! It would only make this recipe that much tastier!


Thanks for reading guys!

Vegan Island Chili!

I was in my kitchen, trying to come up with a twist on veggie chili. Then it hit me, I saw the ginger root in my fruit bowl and I wanted to use the coconut oil that I purchased yesterday. I just couldn't figure out a name! Thanks to the MIL and a Church friend I have my recipe name! I am going to submit this recipe to Affairs of Living for their latest giveaway! This is also a Daniel Fast recipe. We are on day two and so far so good!

Here's the recipe:

Vegan Island Chili: Serves at least 8. Prep time:  20 minutes Cook time: varies, but at least an hour.

2 Tbs Coconut oil
1 large onion chopped
1 celery rib chopped
2 carrots peeled and chopped
1 green bell pepper chopped
1 small zucchini chopped
1 jalapeno diced finely
1 inch of ginger root diced finely
3 cloves of garlic diced finely
1 28 oz can of crushed tomatoes
1 15.5 oz can of red kidney beans
1 15.5 oz can of pink beans
2 15.5 oz cans of black beans
1 handful of fresh cilantro torn apart a bit
2 Tbs ground cumin
1 Tbs Chili powder
1 tsp red pepper flakes
1 tsp onion powder
1/4 tsp cayenne pepper
juice of half a lime.

For those of you who don't know: Coconut oil is a solid at room temperature. It's interesting stuff. So, place the coconut oil in your handy dandy soup pot over medium heat. When the oil is all heated up and liquidy add your onions, celery, carrots, pepper, zucchini, and jalapeno.

Cook for about 5-7 minutes then add the ginger and garlic. Cook for another 3 minutes or so.

Add the tomatoes, and all the beans. I don't always drain and rinse my canned beans. This is one of those times. I think that the water and whatnot they pack the beans in gives chili a nice consistency. You can do what you like though, rinse or not.

It's up to you.

Give the chili a good stir then add all the spices and cilantro. You can adjust the spices for how hot you want your chili. I would say that mine was hovering around medium spicy. You can add more jalapeno at the beginning too. You can always leave out the cayenne and the red pepper flakes if you want milder chili. The jalapeno though is kinda necessary, at least for me. But you can adjust the "hot" things to your liking.

Simmer on medium low for an hour or two or four. If you have a woodstove heating your house you can put your soup pot on that and not waste any gas or electricity!

I miss my woodstove!!!

This is also a good point to move to a crock pot for a while. After it's all done hit it with the lime juice and give the chili a stir. Serve immediately over rice, or with tortilla chips!

I hope you enjoy. Please try it with the ginger! I know it sounds crazy!!! It surprised me with how good it is!!! Also, apologies for the low quality phone pic! My computer and my camera are acting up!