Tuesday, September 6, 2011

Gluten Free Overnight Oats

Today I am a guest blogger on Bob's Red Mill's blog! You can check out the blog here or read the post below along with additional photos.

Gluten Free: Overnight Oats

We all know that eating a breakfast is important to our health– from aiding in weight loss to helping kids stay energized through school. Yet most of us skip it. I try to eat a balanced breakfast but still find it hard sometimes to make a nutritious meal in the short amount of time I have in the morning. I also can get bored with the limited gluten and dairy free breakfast options.   

I love overnight oats because they are so simple to prepare and you can change the flavor profile easily with different mix-ins so you’ll never get bored.

If you have kids, turn them into an experiment after dinner. They’ll be so excited to test them in the morning and you’ll be happy to get them a filling breakfast.


Basic Overnight Oats
Adapted from Kath Eats Real Food
Serving size: 1-2

·  1 cup of Bob’s Red Mill Gluten Free Rolled Oats
·  1 ¼ -1 ½ cups of coconut milk (use 1 ½ if you like your oats milkier)
·  2 tbsp agave syrup
·  1 tsp salt


Place oats and coconut milk into a container. Stir, cover and place in refrigerator. Let sit overnight.

Next morning, warm the oats in the microwave for 2 ½ to 3 minutes. Add in mix-ins.

PB&J Oats
Follow the basic overnight oats recipe. Mix in peanut butter and berries for a protein and fiber packed breakfast.

Cinnamon Blueberry Oats
Follow the basic overnight oats recipe. Sprinkle cinnamon and a few blueberries on top. For an extra treat crumble a blueberry muffin into the oats.

Additional Mix-ins
Fruit – berries, apples, bananas
Jams or jellies
Granola
Trail mix
Nuts and seeds
Honey
Maple syrup

PB&J Oats

Cinnamon Blueberry Oats






Monday, September 5, 2011

Review: Bocado – the burger I never had


I hate writing negative reviews. I like to think everyone is accommodating to those with Celiac disease and other dietary restrictions. Yet this wasn’t the case a few weeks ago.

I have heard Bocado was known for their food but not their service. Yet, I still wanted to try their reputable burger. One night after a social media event at 5 Seasons Brewing Company a group of us headed over for dinner. They happened to be closing the kitchen early but sat us anyway with the request to order very quickly. A pretty easy request since nearly all of us knew we wanted the burger.

When my turn came to order, I told the waiter my dietary restrictions, apologized for the last minute request and asked for the burger without the bun or cheese. The server immediately said I wouldn’t like it. I explained that that’s how I had been eating burgers for years and was sure I’d be happy with it. But still he said that it wouldn’t be good and then suggested I ordered something else. After a second explanation and a third no, I reluctantly ordered the roasted chicken*.

I was immediately annoyed about the denied burger. When eating a burger without the bun you quickly learn about the quality of meat and can easily tell a good burger from a bad one. Bocado, who prides themselves on their unique blend of short rib, beef brisket and organic ground beef, should have been happy to showcase the burger in its simplest form.

I emailed the owner and chef later that week to let them know what the waiter had said and provide them the opportunity to weigh in but neither responded. 

I know chefs can be particular about their food and how it’s presented but I find it sad that some of those are unwilling to compromise and use the opportunity to highlight ingredients in a different form. I wish I could tell you I had one of the best burgers in Atlanta but I can’t. I can only say I had an unmemorable chicken dish and poor service.

*I must note the chicken was extremely overcooked and I ended up just eating fries for my dinner. Once I told the server about the chicken (he hadn’t seemed to notice I barely ate it) they did comp the dish from my bill. It was the one smart thing they did all night.