Persimmon and Cinnamon Oatmeal

"What are persimmons?" ask my friends, particularly those from Southern California. Gasp! I grew up eating them right off the tree (along with pomegranates, apricots, tangerines, walnuts etc.) This was one of benefits of living in the agriculture heartland of central California:)

Eating it like an apple may be a little intense for someone who's never tried one though I have gotten several friends hooked on the dried persimmon slices sold at Trader Joes (or made in my food dehydrator). This oatmeal recipe is another great way to ease into persimmons and it couldn't be easier. Prep and cooking took all of about ten minutes.

Enjoy!

Ingredients:
3 medium fuyu persimmons, sliced or chopped
1-2 Tablespoons butter
2 tablespoons cinnamon
1 teaspoon honey
1 cup Oats ( quick or old fashioned uncooked)
1 1/2 cups water
1/4 teaspoon salt

Directions:
For Oats: In 3-quart saucepan, bring water and salt to boil. Stir in the oats, then reduce heat to low heat, then cook for about 5 minutes or until most of liquid is absorbed. For the quick oats, cook for about 1  minute.
In frying pan, add butter. Let butter melt, then add persimmons and cinnamon. Continues sauteeing persimmons for about 10 -15 minutes or until soft. Remove from heat and stir in honey.
Dish out oatmeal in bowl, top with sauteed persimmons.

Pumpkin Spice Parfait

Still hot as blazes (do old people still say that?) in la but, screw it! I'm ready for fall recipes and all things pumpkin including this awesome pumpkin spice parfait.

Blend the pumpkin layer in advance and keep in the fridge for best results (and faster mornings.)

Enjoy!

Ingredients:
1 large banana, sliced
healthy granola + 1 tb pumpkin seeds
1 cup pumpkin purree
4 pitted dates
splash of almond milk
1 tsp cinnamon
2 shakes pumpkin spice
1 cup greek or almond yogurt
1/2 tsp pumpkin spice
1 tb unsweetened coconut flakes (optional)

Directions:
Start by soaking pitted dates in warm water for a few minutes. Next, add dates to a food processor or blender, add a splash of almond milk, and blend to a paste. Add pumpkin purree, cinnamon and pumpkin spice and blend again.
In a separate bowl, mix yogurt, pumpkin spice and coconut flakes until well incorporated.
Layer banana slices, pumpkin spice mixture and yogurt and top with granola.

Soy Chorizo Scramble

Dave and I recently ordered a meat and cheese plate at happy hour (isolated incident. . . I swear) and both felt a little gross, not to mention guilty, afterwards. We were most remorseful about the chorizo although I have only a vague idea of what that is (and would like to keep it that way!)

On my next shopping trip to Trader Joe's I saw soy chorizo. I bought it impulsively - guilt free chorizo(!) - but had no idea what to do with it.

A couple days later I was rummaging through the refrigerator for something to make for breakfast and I came across the chorizo. Determined to find a use for it I tossed the remaining contents of the refrigerator onto the counter.

The good news? It was delicious. The bad news? I still felt guilty! I had to check the nutritional info to reassure myself of the low calorie, high iron, high fiber breakfast I had just consumed. If it's too spicy for you (or your kids) try adding plain greek yogurt.

Ingredients:
One soy chorizo link (serves 2)
Two bell peppers
Half onion
Egg whites
Feta cheese
Olive Oil

Directions:
Sautee diced peppers and onion over olive oil until lightly browned. Add crumbled chorizo. After 1-2 mins add just enough egg whites to stick everything together (remember . . . it's about the chorizo!) Top with feta cheese and enjoy!