Hi everyone! How has your long weekend been? Have you done anything exciting? I sure hope so! I know a lot of people camp on the May long weekend. I have to say that I don’t really understand the appeal of camping anymore. Now don’t me wrong, back in the day when I was young and exciting I used to really love camping. Now I just think of the cold, mud, gross bathrooms, uncomfortable bed and less than ideal food and I cringe inside. Is anyone else with me? I sound like such an old woman I know.
My weekend was pretty uneventful I have to say (that’s what working does to a long weekend). Although I did go look at a house on Saturday. Man houses are expensive here in Calgary. Yikes! It was nice though. Very nice. Sigh. Somedays I dream about what winning the lottery might be like… never having to think about the cost of things like houses… Yes a girl can dream. This dream won’t ever become a reality since I never actually buy lottery tickets. Ok that’s a lie. I have bought one once… and clearly I didn’t win. What a waste of five dollars if you ask me. Do any of you buy lottery tickets? What would you do if you won?
I have another “oatmeal” recipe for you today. Yes I am on a roll with these lately! This one tastes similar to the banana bread I grew up eating. But is (of course) grain and refined sugar free. I hope you like it! If you missed my original oatmeal recipe you can see it here. It has become one of the most popular recipes on the blog so I feel good saying that I think you will like it!
1 tsp organic vanilla extract (omit for Whole 30)
1/2 tsp ground organic cinnamon
1/4 tsp ground cloves (I use this brand)
1/4 tsp allspice (I suggest this brand)
1/4 tsp nutmeg (I use this one)
pinch sea salt
Optional: 2 TBSP maple syrup or honey (avoid if not using added sweeteners)
3/4 cup finely shredded coconut (I use this brand)
1. Break the bananas up into pieces and place in a medium saucepan on low heat on the stove
2. Add the remaining ingredients, except the shredded coconut to the pot
3. Allow the ingredients to come to a low boil and cook for about 10-12 minutes, stirring intermittently, until the bananas are broken up
4. Add the shredded coconut and stir well to combine
5. Remove the saucepan from the heat and cover with the lid and allow the “oatmeal” to sit for 5-10 minutes to soften the shredded coconut
6. Serve and enjoy!
You can top this with berries, coconut flakes, nut butter or nuts
As always please feel free to contact me with any questions, thoughts, concerns or comments! I love hearing from you and love getting feedback on the recipes. Happy eating!