Why you ask? Because look at how high that stacked up! I probably could've used more liquid to make it even more porridge-y, but was totally happy with how this layered up in my bowl.

What a way to start a short week! We were out of eggs (what?) so oatmeal was the next best choice for my still healing sore teeth. I had seen a cookie dough oatmeal post somewhere and was inspired by the use of coconut oil and nut butter in the batter - so that's what we have here! Also can we talk about oat bran? Thanks, Meghan, for reminding me to bring this back into my life. It's been too long! I used to loooove using oat bran because of how creamy it made my morning oats. I hadn't seen it in a while but I'm so glad it's back. #fiber.

I started this by stirring up the oat bran with almond milk.

Then, added in the peanut butter (almond butter, especially raw, would be awesome here too). I also threw in a teaspoon of coconut oil (healthy fats!), ground flax seed and a scoop of Vital Proteins Collagen Peptides for a little extra protein.

Then combined it all until it got a bit bubbly (this is faster than normal rolled oats) and topped it with all the things. You could definitely make this à la overnight oats and take it on the go. Working friends, I definitely recommend this is you are a fast in the morning person! Fill up on something delicious to hold you over to lunch (or mid morning coffee...).

BOOM that overhead though. Notice the chocolate chips cascading down. Um, yas. This definitely helped the physical / emotional healing process of the whole wisdom teeth thing.

Okay, enough about me - go try it and let me know how it turns out!! Have yourself a grand old breakfast.

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Chocolate Chip Cookie Oat Bran Porridge

Oatmeal gets a throwback to oat BRAN. Spice up your texture with the super creamy version of oatmeal. And feel like you're eating a cookie for breakfast, too.

Course Breakfast

Cuisine American

Keyword Chocolate Chip, Oat Bran, Porridge

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 big bowl

Author Andrea @ French Pressed Kitchen

Ingredients

• ⅓ cup oat bran
• ¾ cup milk I used almond
• 1 teaspoon cinnamon
• 1 teaspoon coconut oil
• 1 Tablespoon nut butter
• 1 Tablespoon ground flaxseed
• 1 teaspoon coconut sugar optional
• 1 Tablespoon chocolate chips I probably used more!

Toppings

• More chocolate chips chia seeds, flax seeds, hemp, etc!

Instructions

• Mix the oat bran and milk in a small pot. Bring to a light boil on medium heat. This only took about 3-4 minutes for me, a bit faster than normal rolled oats.
• Once mixture starts to look creamy, add in the cinnamon, coconut oil, nut butter, ground flaxseed and coconut sugar (if using). Stir until well combined. If the mixture looks too thick, add a bit more milk to thin it out.
• Stir in a few chocolate chips at the very end just before serving, or save them all as a topping! I like them melted in a bit.
• Add the rest of the toppings and enjoy!

Bon appétit!

The post Chocolate Chip Cookie Oat Bran Porridge appeared first on French Pressed Kitchen.

It starts like this: chopped onion + garlic, a WHOLE lotta curry powder (¼ cup! Think of all the turmeric benefits!), a big old can of diced tomatoes, coconut milk and...a whole lot of peanut butter too. This definitely makes  a hearty 4-6 servings so you can save leftovers for a rainy day! Don't fear the fat because this recipe has a lot of it (good fats!).

The recipe originally calls for chicken but I modified it to use tofu - a little cheaper and easier to have on hand since it lasts so well. Both are great and work well. This time around we cooked the tofu first (lightly pan fry in a little oil), but I usually just throw it in with the liquid and let it simmer to pick up flavor. If using chicken, cook it first, then add to the pan. I'll usually boil it to keep it simple, then dice it up to add to the soup.

This is serious delish, so if you try it let me know how it turns out.

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Senegalese Peanut Soup

"The soup should be silky and smooth, but not thick. It should be spicy, but not too hot. It should have a sharpness of tomato and lemon, but not be sour. It should taste of peanuts, but not of peanut butter." The original description is spot on and summarizes the taste perfectly!

Course Dinner, Soup

Cuisine West African

Keyword Peanut, Senegalese, soup

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Author Andrea @ French Pressed Kitchen

Ingredients

• 1 large onion chopped
• 2 garlic cloves minced
• ¼ teaspoon cayenne pepper
• 2 Tablespoons coconut oil
• ¼ cup curry powder
• 2 Tablespoons red or yellow Thai curry paste
• 1 quart chicken or vegetable stock about 4 cups or 32 ounces
• 1 quart diced tomatoes with juice
• 1 pound tofu diced (or sub chicken, about 4 cups cooked)
• ¾ teaspoon red chili paste
• 1 cup peanut butter
• 1 can 14 ounces coconut milk (I used full fat)
• 1 bunch cilantro chopped
• Juice of 1 lemon
• Crushed peanuts

Instructions

• Saute the onion, garlic, and cayenne in oil until the onion is translucent.
• Stir in the curry powder and Thai curry paste; saute about 1 minute.
• Add the chicken stock and tomatoes, then bring to a gentle simmer.
• Add the tofu or chicken, then simmer about 5 minutes longer.
• Add in the peanut butter and stir until smooth, followed by the can of coconut milk.
• Turn the soup to low or off and add ¾ of the chopped cilantro (or as much as you want in the soup), and the lemon juice.
• Serve in bowls and top with the remaining cilantro and crushed peanuts. Enjoy!

Notes

Recipe adapted from Food.com (http://www.food.com/recipe/senegalese-chicken-and-peanut-soup-109454)

Bon appétit!

The post Senegalese Peanut Soup appeared first on French Pressed Kitchen.