By Briana Menendez
Briana is a health food and fitness enthusiast who looks for simple ways to be healthy while navigating the demands of working at an ad agency. As part of her mission to make healthy easy, she will be guest blogging for Nutty Life! She's currently pursuing a graduate certificate in Nutrition from Tufts Friedman School and has a BA in creative writing and art from Colgate University. Although she's now Boston-based, Briana grew up in Aspen, CO, where her love for a healthy, active lifestyle all began. Her favorite Nutty Life mylk is Choco Cashew.
Oatmeal doesn’t have to be boring! Simply Cashew mylk adds that extra kick oatmeal often needs, making it a warming, hearty breakfast. I like to buy the brand “Purely Elizabeth” because their Ancient Grain oatmeal is not only made with oats but also with quinoa, amaranth, flax, hemp, and chia, which means more protein, fiber, and omega 3s—and it cooks in two minutes. The added protein and healthy fats from the cashew mylk help keep me feeling satisfied and full until lunch. If you enjoy all things “pumpkin,” then try spicing up your oatmeal with the seasonal Pumpkin Pie Cashew mylk.
- 1/3 cup oatmeal
- 2/3 cup Simply Cashew mylk
- 1 tsp coconut oil
- Dash of cinnamon
- Pinch of sea salt
- 1/4 cup fresh or frozen blueberries
Heat up the oatmeal with the cashew mylk and coconut oil in a shallow pot or pan. Once the mylk starts to boil, turn off the heat, stir in a pinch of sea salt, and transfer to a serving bowl. Use the same pan (to avoid unnecessary clean up later) to warm up the blueberries. You know they are ready when they turn a deeper shade of blue/purple and they feel soft when you poke them with a spoon. Add the berries and sprinkle on the cinnamon. I treat myself by adding dried edible rose petals! They taste as lovely as they smell.