Chocolate Zucchini Oatmeal: "Chocolate Zucchini Oatmeal
Makes 1 Serving
1/3 cup oats
2/3 cup unsweetened, vanilla almond milk
1/2 cup finely shredded zucchini
1 tbsp high quality unsweetened cocoa powder
dash of Himalayan sea salt
Sweetener of your choice, I use vanilla stevia
1/2 tsp pure vanilla extract
1 tbsp grass fed butter
1 free range egg
A small square of high quality dark chocolate
Combine the oats and the almond milk is a small bowl and stir to combine. Cover and refrigerate overnight; this not only lends itself to a creamier bowl of oatmeal but also improves digestion of the oats. In the morning, combine the oats and milk with the shredded zucchini, the cocoa powder, the salt and the sweetener into a small pot. Put the pot onto medium heat and bring to a gentle boil, stirring occasionally. Once it begins to gently boil, reduce the heat to low and cover. Allow the oats to simmer for about 5 minutes. Remove the lid, stir the oats and add in the butter and the vanilla. Stir well and cover for an additional 5 minutes, you may need to add more milk if the oats are too thick. Meanwhile, beat the egg until it is completely smooth with no pockets of unbeaten whites. Gently stir the egg into the oats and allow to sit for about one minute and remove from the heat. Stir in the chocolate and serve warm.
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