On the Go Breakfast - Overnight Oatmeal

Expect problems and eat them for breakfast

Expect problems and eat them for breakfast

http://easytocookmeals.com/2013/10/15/on-the-go-breakfast-overnight-oatmeal/

If you want a quick and easy breakfast that you can carry anywhere, stress no more. This overnight oatmeal does not only look so  pretty but also very healthy. There are several flavor combinations that you can make. Sky is the limit. You can make your your own version. You can mix the chia, oat and yogurt mixture a night before then add the fruit in the morning, or you can refrigerate the fruit overnight with the oatmeal mixture. Whatever you decide, you will be treated with a convenient and healthy breakfast.

http://easytocookmeals.com/2013/10/15/on-the-go-breakfast-overnight-oatmeal/

I have been eating this not only for breakfast but also for dinner. It is so filling that you  that you feel like you are cheating on your diet. There is a mixture of sour and sweet flavor due to the fruit, yogurt and the syrup. I like mine that way. You can experiment and create your own flavor.

http://easytocookmeals.com/2013/10/15/on-the-go-breakfast-overnight-oatmeal/

http://easytocookmeals.com/2013/10/15/on-the-go-breakfast-overnight-oatmeal/

http://easytocookmeals.com/2013/10/15/on-the-go-breakfast-overnight-oatmeal/

http://easytocookmeals.com/2013/10/15/on-the-go-breakfast-overnight-oatmeal/

Blueberry Oatmeal in the Jar


1/4 cup blueberry
1/4 cup soy milk
1/4 cup low fat greek yogurt
2 tsp chia seed
1/4 cup old fashion rolled oats
2 tbsp agave or maple honey

Raspberry Oatmeal in the Jar

1/4 cup raspberry
1/4 cup skim milk/soy milk
1/4 cup low fat Greek yogurt
2 tsp chia seed
1/4 cup old fashion rolled oats
2 tbs agave nectar


1 banana  ( sliced into bite sized pieces)
1/4 cup soy milk/skim milk
1/4 cup low fat Greek yogurt
2 tsp chia seed
2 tbsp agave or maple honey

Mango Oatmeal in the Jar

1 mango ( sliced into bite sized pieces)
1/4 cup soy milk
1/4 cup low fat Greek yogurt
2 tsp chia seed
1/4 cup old fashion rolled oats
2 tbsp agave or maple honey

Prepare 1/2 quart ball glass container.
Place in the rolled oats, chia seed, soy milk and sweetener ( honey or agave).
Cover with the lid and shake to mix.
You can use a spoon to do this too.
Add in the fruits. You can add the fruit in the morning, or let it refrigerate overnight with the oatmeal mixture. Eat in the morning and enjoy.

This recipe are inspired from Yummy Life

Slippery Snake

Be kind.

Work Hard.

Stay Humble.

Smile often.

Stay Loyal.

Be Honest.

Travel when Impossible.

Never Stop Learning.

Be Thankful Always.

Love.

 Hello!!! It is the sixth installment of the 10 minute meal project. Fur more and I am done. I wonder what I should  I do next? Any suggestions?


I do not want want to say too much today because I want  to reflect on that quote above. Come on, reflect it with me. Isn't it a nice quote?

The preparation for this is very simple. All you have to do is mix the ingredients and you are done. But the assembling of the spread took me 15 minutes as I was really careful not to make the cream cheese fall on my counter. Also, you do not have to make the whole snake look. You can use the cream cream cheese mixture as spread for you bagel.Otherwise, this good looking snake is so yuuummmmmmy!

Slippery Snake Recipe

1. 1 (5 oz ) can chunk light tuna
2. 1/2 cup cream cheese
3. 1 ( 8 1/4 oz) can corn kernels, drained
4. 4 bagels, halved
5. 8 cherry tomatoes halved
6. 1 black grape ( halved)
7. 1 strip of cucumber skin, cut into a forked tongue

Mix together ingredients 1 to 3
Cut each bagel into half to make semicircles and arrange them end to end on each board to resemble a snake
 .
Spread the tuna mixture on the bagels and arrange the cherry tomatoes, cut side down along the length. Place the grape halves at one end for eyes and finish with the cucumber forked tongue.

NOTE:

You don't have to do the whole snake. Just skip the 5 to 6 ingredients. Just make the spread for you bagel.

Cinnamon Rolls with Walnuts Very First Cinnamon Rolls Success

I know nothing with any certainty, but the sight of the stars make me dream 

- Vincent van Gogh

Today is my blog's 3 month birthday. How time flies when I am having fun. When I started this blog, I have  very simple aspirations: to be entertained, to learn to write and to learn photography. In the last three months, I learned so much and I am thankful. I also found a hobby which I feel that I am going to stick with for a while. I have been aimlessly looking for a fun thing to do, and I think blogging is IT. Most, I am learning to cook. I became a little adventurous in the kitchen. I am also becoming obedient with regards to following recipe books.

Just like this cinnamon rolls today. ( Ooops! Did not follow the gooey syrupy filling).

Today, I borrowed a recipe book from the library called, Breakfast Heaven. it has tons of breakfast recipes that are very easy to follow. Before we went to sleep, I had my son scan through the pages and had him decide which one among the hundreds of these breakfast foods he wants me to make, and he chose this. I was worried because I had attempted several cinnamon rolls before and non of them were successful. But I can give it another shot.

Good thing I tried again because today, I am going to share to you my first successful cinnamon rolls. It was easy to make but as any bread recipe, you have to wait for the dough to rise for total of two hours and 45 minutes; other than that, this is recipe is a "babe".

Rather than making a syrup out of the filling, I decided to make the traditional cinnamon roll toppings made of melted powdered sugar. Which I think works out great because I do not want a gooey and syrup- y cinnamon rolls. The walnuts in the filling are optional, so it is up to you if you want to add walnuts, but I do not think that adding the nuts makes any difference at all. If you think walnuts are expensive or you are allergic to nuts, you will not miss anything as far as the taste goes. So, go ahead and make this...

Cinnamon Rolls Recipe 

Ingredients:

1. 4 cups all purpose flour
2. 1/2 cup sugar
3. 1 tsp salt
4. 1 package fast rise yeast
5. 1 tsp ground cinnamon
6. 1 cup milk
7. 1/2 cup butter
8. 2 eggs lightly beaten
9. 2 tsp vanilla extract
10. GLAZE:
11. 2 cups powdered sugar
12. 4 tbsp hot water
13. FILLING:
14. 2 tbsp melted butter
15. 1/4 cup brown sugar
16. cinnamon ( it is up to you how much)
17. walnut (optional)

Directions:

First Steps:

Prepare all the ingredients.

Prepare a medium bowl brushed with butter or cooking oil.

TIP:

Preheat oven int its lowest setting, for my oven it is 125 F , then turn it off . I use this as the warm place where I can keep rise my dough for two hours. I call it "kinda hot" place for my dough to rise.

Mix ingredients 1 to 5 using a wire whisk in a large bowl. Mix thoroughly. Form a hole in the middle.Set aside

Beat egg in a small bowl. Set aside.

Get a sauce pan and place in the milk and butter in a low heat. Let the butter melt. Make sure that this mixture is warm but not too hot because it will kill the yeast when you add this tot he flour mixture. Add in beaten egg, vanilla extract then remove from heat and pour into the well in the flour mixture.

Mix the dough. Remove the dough from the bowl and place into a floured surface. Knead until smooth then put it in the bowl you prepared which brushed  with oil. Cover and put into a warm place or in the oven that was " kinda" hot. Let the dough rise for 2 hours.

After 2 hours, punch the dough and lay it in the floured surface.Roll into rectangle. When it is flat, add in the melted butter and spread throughout  the dough, then the brown sugar and cinnamon and walnut.

Roll into a log and cut into 2 inch thick. 

Arrange in the rectangular baking pan. Cover it .And put it back into the "kinda" hot oven for 45 minutes

When done, preheat oven to 375 F then bake the bread for 25 minutes or when you tap bread it will sound hollow.

Add the topping on top.

Direction for the Glaze

Simply mix sugar and warm water