March is National Nutrition Month! At work each floor dietitian creates a recipe which is shared one week of the month. My recipe is being featured today so I thought I would share!
As my friends and family know, I love oatmeal. Like love oatmeal. I eat it with peanut butter almost every day. I’ve gone through phases with quick oats, steel cut oats, and more recently old fashioned oats. Sometimes I cook them with milk and sometimes with water.
Oats a a whole grain. What this means is, the nutrients are still there. The less processed for of oats (steel cut) have the most nutrition left, but all are nutritious! This grain has fiber, some protein, And B vitamins among other others. They’ve been shown to decrease your risk of heart disease (fiber helps to rid your body of bad cholesterol) and manage weight (fiber keeps you full longer) and diabetes (fiber and protein help keep blood sugars within more desirable ranges). Keep in mind this refers to the grain itself, be mindful of the toppings you choose.
Oats are not just a breakfast food! Neither are they just a sweet meal option! Here you’ll find my take on savory oatmeal.
National Nutrition Month Savory Oatmeal
- Oatmeal, cooked in vegetable broth
- Tofu, extra firm
- Olive oil
- Garlic powder
- Mushrooms, diced
- Bell pepper, diced
- Carrots, shredded
- Grape tomatoes, sliced in half
- Blue cheese
Slice the tofu into 1-inch slices and press between paper towels to remove moisture.
Once most moisture is removed, cut into 1-inch cubes.
Toss with corn starch, pepper, and garlic powder.
4. Sauté with cooking spray (do not add oil) until golden brown.
5. Add oil to pan, only enough to coat the tofu.
6. Sauté the bell pepper and mushrooms until well-cooked.
7. In a bowl layer the oatmeal (½ cup), cooked and raw vegetables (about 1 cup total), and tofu (⅓ cup). Top with scallions (2 tbsp) and blue cheese (2 tbsp).