Tag Archives: breakfast

Overnight Oats with Roasted Plantains, Raw Honey and Cacao Nibs

4 Dec

I’m not a breakfast person. I’m never hungry when I wake up. But I have learned that if I don’t eat breakfast I will be much hungrier late in the night and my food choices will be poor.
My doctor always says “You have to have the breakfast of a king, the lunch of a wise man, and the dinner of a pauper.” And it makes sense, because if I choose healthy and nutrition choices for my breakfast I eat healthy throughout the day and not starving at night.
This is such a quick and fullfilling breakfast. You prepare it the night before and when you wake up is ready and waiting for you.
I prefer my foods warm, and according to Ayurvedic medicine, so does my my body type. So I quickly heat up my oats in a pan for 5 minutes. I don’t use the microwave because I believe it can reduce the nutrients in food.
These oats are very versatile and you can add different fruits, seeds, nuts, coconut flakes, goji berries… The possibilities are infinite.

Today, my oats had:

1 cup old fashioned oats
2 cups raw unpasteurized milk (you can substitute for any seed or nut milk you like, or water)
1/2 tsp cinnamon
1 tsp maca powder
1 tsp carob
1 tsp açaí powder
1 tsp cacao nibs
1 plantain, roasted in its peel in the oven at 350 for 35 minutes
Raw Honey to taste

1. In a bowl or mason jar, mix all ingredients and stir except for the honey, cacao nibs and plantain.
2. Wrap it in film or place a lid and leave it overnight in the refrigerator
3. When you wake up its ready to eat. Stir, add the plantain, honey and cacao nibs and enjoy.
4. I place the ingredients in a small sauce in medium heat for 5 minutes to warm it up. The plantain I roasted the night before I place on my toaster oven for 2 minutes, mash it and place it on top of the oats when ready.

It tastes like a decadent dessert, you will forget you are having a healthy breakfast!


Cranberry Orange Sauce for the Holidays

28 Nov

Cranberry Sauce is often overlooked and ignored. Perhaps most people are traumatized with the taste of canned Cranberry Sauce. Truth be said, there is nothing like homemade.

I love to eat it with the usual turkey, but it is also great for breakfast, on top of toast or oatmeal sprinkled with slivered almonds.

Here is the recipe:



2 whole star anise

2 cloves

1 cinnamon stick

2 teaspoons orange zest

1 ½ cups sugar (raw or refined, I like to use raw, or demerara to make it healthier)

2/3 cup water

2/3 orange juice, preferably freshly squeezed

24 oz fresh or thawed frozen cranberries


  1. Gather star anise, cinnamon and cloves in a 4 inch square of cheesecloth and tie it into a sachet, or use a spice bag.
  2. In a medium sauce pot, over medium heat combine sugar, water, orange juice, and orange zest. Add sachet and cook, stirring until sugar has dissolved.
  3. Add cranberries and place a lid on top of pot. Let it cook until you hear the cranberries pop, approximately 10 minutes. Turn the heat down to low and taste it for sweetness. Add more sugar if you like. Let cook for another 10 to 15 minutes.
  4. Place it in a container and keep refrigerated until is time to serve. This sauce can be reheated. It freezes well and it lasts about 3 months in the freezer.

Bom Apetite!

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