A new name, new year!
2021 is finally here and so is "Spoonful of Plants," a blog that more clearly represents my mission to share plant-based recipes along with all the amazing benefits this lifestyle has to offer!
Before I share this week's recipe, I want to welcome everyone and give you a glimpse into what's to come on the blog this year.
A no nonsense approach to nutritional guidance.
All of the nutrition information I present to you on this blog is backed by evidence-based science. There is so much misinformation being spread by all forms of media and by self proclaimed "nutrition experts" on the internet with little to no education in nutritional science or medicine. I'm here to help set the record straight.
Plenty of whole foods, plant-based recipes with a focus on all that you can eat, rather than what you can't.
It's common, especially this time of year, for people to turn to bogus diets such as restrictive "detoxes and cleanses", as if somehow that will be the magic eraser of holiday overindulgence. Resorting to extreme dietary deprivation resembles more a cruel punishment rather than a means towards better health.
After the holidays, I like to think about resetting. The new year is the perfect time to press the reset button and focus on how you're going to make dietary changes throughout the year that will nourish the body and give you pleasure rather than make you miserable!
New and improved photography, recipes and blog functionality.
I spent most of 2020 immersed in food photography school, where I've learned from some of the best in the industry. If you follow me on social media, you've already been following my journey and excitement about starting my new business, First Bite Photography, LLC.
I've also been busy working with professional web designers to construct this new blog that will work better for YOU. New and improved recipe plugins will help you give you the best experience and will now provide you with nutritional information to guide your daily meal planning and nutrient goals.
Ok. Now lets get to what you came here for... the FOOD!
This vegan blueberry date oatmeal with peanut butter will definitely help get you out of bed on a cold January morning!
My favorite go to smoothie happens to be made with blueberries, dates and peanut butter. The flavor combination is just so delicious. But this time of year I crave all things warm and comforting, so I thought I'd take those flavors and combine them in a delicious bowl of oatmeal. Adding fruits, nuts, seeds and nut butters give us that extra nutrient boost and can add in a ton of flavor. (I love how the hot oatmeal melts the peanut butter and makes it super creamy and smooth...yum)!! For this recipe, I add in the blueberries while the oatmeal is cooking to give it extra blueberry flavor and a beautiful purple hue!
Starting the day with a bowl of oatmeal can give us a huge head start in terms helping us reach our daily dietary fiber goals. Why is that important you ask? Well...
Let's talk about fiber.
A recent review of multiple studies was published on the importance of a high fiber diet (25-30 gms/day, preferably more) on health. There are numerous protective benefits of dietary fiber that go beyond improved gut health. Fiber can help guard against cardiovascular disease, high blood pressure, diabetes and colorectal cancer and is critical for maintaining a strong immune system and for improved mental well being. I personally believe one of the most important dietary goals one can have for the new year is reaching those daily fiber recommendations. I'll be talking a lot more about fiber in upcoming posts. It's really THAT important!
But for now, I thank you joining me on this journey and for starting the year making smart, healthy choices that will keep you feeling your best all the way through 2021 and beyond! Here we go!
If you loved this vegan oatmeal recipe, you may also like Coconut Mixed Berry Overnight Oats.
Blueberry Date Oatmeal with Peanut Butter
- 1 cup oatmeal quick cooking oatmeal
- 2 cups water
- ⅛ tsp salt
- 1 cup blueberries plus extra blueberries for topping
- 2 dates pitted and sliced or chopped
- 1 tbsp peanut butter
- 1 tsp maple syrup optional
- 2 tbsp oat milk or any favorite plant based milk
- ½ tsp cinammon
- ½ tsp chia seeds
- In a medium saucepan, add water, salt and bring to boil.
- Stir in oatmeal and blueberries, and cook for time instructed on package.
- While the oatmeal is simmering, carefully begin to break up the blueberries with the edge of a spoon.
- Once oatmeal is fully cooked add in the chia seeds and set aside to rest for a minute or two.
- Transfer oatmeal to a bowl and add in maple syrup, milk, dates, peanut butter and extra blueberries if desired.