- 1 cup gluten-free oats (I used quick 1 minute Quaker Oats)
- 1 3/4 cup boiling water
- dash of salt
- 1/2 cup frozen peaches
- 1 tbsp cinnamon
- maple syrup to taste (I used Kirkland’s organic)
Put boiling water and salt in pan. Return to boil. Add peaches and oats. Boil for about 2 minutes, until peaches are slightly soft. Add cinnamon. When cool, swirl in maple syrup. It’s that simple. 🙂
By now, I think I have established that I am not a Good Cook. I’m not even a Passable Cook. I fall more into the Destroyer-of-Quick-Breads and Burner-of-Water category. For some reason – a masochist pleasure, a stubborn will, or just genuine hunger – I continue to try to innovate in my kitchen.
Now that I’m on an elimination diet (no, not a “diet” for weight loss, I’ve got plenty of that and to spare – this is one of those medically necessary “diets” instead), experimenting has gotten harder and, conversely, more important. I can’t rely on eggs on toast for breakfast anymore, because that has about 3 things I can’t eat – dairy, eggs, and wheat.
Not to worry! The Institute of Functional Medicine puts out a very handy recipe guide. Unfortunately, for me most of the recipes are simply too complicated for everyday use, or use foods I’m allergic to, or use ingredients I’m not likely to have in the neighborhood grocery store. I’m luck to get broccoli that doesn’t fall over sideways in a resigned slump when you pick it up from the shelf. The recipe book also only has food for a week. A very varied week, to be sure, but I’ve been on this diet for over a month and will be on it for about another two, give or take, while we continue to figure out my particular allergens.
I’m on that gift from the administrative deities, spring break. I have a chance to play in the kitchen just a little bit more. Beware, gentle readers, and only continue if you have a strong stomach.