APMS

– A great way to sneak oats in for those who don’t like porridge.

Ever since I remember, the days when Grandma made pancakes were the best days for me and my cousin. There wasn’t a mere moment when we weren’t around her, tiptoeing to the bowl of dough behind her back and secretly snacking on it. And I think this is a childhood memory of many people, because whoever you talk to, whenever you bring it up in a conversation, everyone shares the same memories from their childhood days.

Since those days we’ve grown and aged a big deal, Grandma doesn’t make pancakes anymore, my cousin makes pancakes himself, and I live across the ocean, almost 3500 miles away. And I don’t know about my cousin, but I don’t eat pancake dough anymore because (1) raw eggs may pose a serious risk of getting Salmonella and (2) I try to avoid animal products overall. This weekend my husband and I are planning to make pancakes and I have yet to find a vegan recipe that’s good enough to make.

Anyway, sometimes when you recall those early years, you kind of feel what you’ve felt back then, and when you think of the taste of that pancake dough you can almost taste it as if you were having it now. And sometimes you miss those things. A lot.

***

Today I saddly realized that I was out of hummus – my first choice for breakfast. I know that a toast with hummus is not a great breakfast – one is never enough, but with my poor morning appetite two are way too much; it has more fat than carbs, which isn’t ideal for breakfast either. And even though I can’t find space in my stomach to eat a second toast, there’s always place for a dessert, be it Belvita Breakfast or Alpro Soya Smooth Chocolate.

Almost every person who understand at least something in nutrition will tell you that best of all you should eat oat porridge for breakfast. I advise that myself. There is never better time to have your porridge that in the morning, to get your energy. And as tasty as oats with raisins and cinnamon sound, I hate eating porridge. I like the taste, but the process of making it… Waiting for it to cool… And then eating… It is so borring!

So recently I decided to once in a while make a morning smoothie instead of a regular breakfast. Not just a fruit smoothie or a green smoothie, but the oatmeal one to provide a better carbohydrate intake. This week I tried it with strawberries and rice milk, and it was practically tasteless, slightly sweet and strange. Today I took my experiments further and came up with a smoothie, that was much nicer and tastier, and kind of reminded me of my Grandma’s pancakes…

“Apple Pancake” Smoothie

Makes 1 serving.

  • 130 ml coconut milk (I like Koko Dairy Free Original + Calcium Coconut milk – It is in calories and fat)
  • 1/3 cup rolled porridge oats
  • 2 tsp milled linseed/flax seed – optional (for your Omega-3, 6 and 9 intake)
  • 3/4 medium apple or 1 small
  • 2/3 banana
  • 1 tsp maple syrup – optional

Method:

Put oats into a blender and process them first to get a coarse flour-like texture. Then add the milk, linseed and fruit cut in pieces. Blend until smooth. At this point you can try the smoothie and decide if you want to add some maple syrup to get a sweeter taste.

You can substitute any syrup of your choice or honey for maple. You can also use any milk. I like coconut milk because of its softer taste. I didn’t quite like smoothies with soy or rice milk. I would advise against using cow’s or any animal-based milk because it poses several health-related risks. Read The China Study if you want some inspiration 🙂

The smoothie has a nice soft taste and thick texture. It is also very filling, and I couldn’t finish it all, even though there was only about 300 ml. My toddler ate the rest of the smoothie with a spoon, absolutely enjoying it 🙂

If you add linseed (flax seed), be sure to drink plenty of water.

 

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