Winter Toast, 3 Ways

In my fourth and final contribution to Terrain's blog, I talk toast. More specifically, I talk about how it can actually be part of a whole foods diet. (In case you missed the other three posts, you can see them here, here, and here.) We're wired to think of bread and bad, just like we're wired to think of pasta as bad. But, I'm here to show you that one, life's to short to say no to bread—good bread, that is—and two, the health factor of your toast all depends on what you're topping your bread with. 

I'm most definitely a peanut butter and banana fan, and I love a coconut butter and avocado toast, but I also love layering on vegetables for a nutritious kick. I don't need to tell you that there's something so satisfying about biting into a piece of perfectly toasted bread. But if you're someone who eschews toast because of its carb count, etc. I want you to just start to think about how it may not be so bad after all. That sugar spike that comes with eating bread is diminished when it's a nutty whole grain bread and when it's topped with healthy fats and fiber-rich foods. 

For some inspiration on how to do toast in this last month of winter, head over to Terrain's blog to check out the recipes! 

What are some of your favorite ways to do toast?

Coconut Mango Oatmeal

So here begins a series of mango posts. Last weekend, my boyfriend's parents gifted us a beautiful box of the most fragrant Champagne mangoes. This happens nearly every spring, and despite our attempts to share them with friends and family, we are still not able to finish them all before they begin to turn. So, I peel them, cut them in blender-friendly chunks, and freeze them to toss into smoothies for refreshing summer treats.

While I love mangoes as they are, it is fun to experiment with all of their culinary possibilities in the kitchen. They add a bright, almost floral flavor to any dish. One of my favorite ways to enjoy them is with coconut. I cannot help but think of the Thai mango and sticky rice dessert that comes with a generous spoonful of coconut cream, and if you are lucky, toasted coconut flakes. So simple, yet so beautiful.

It has been a bit of a chilly week here in Philadelphia for the start of June, and a warm bowl of oatmeal seemed to be just what I had been craving. I use coconut three ways in this oatmeal: coconut milk, coconut butter, and toasted coconut flakes. I top it off with fresh mango and lightly toasted cashews. One bite and you are transported to that tropical island you've been dreaming of. And it takes no time to make.

This recipe can easily be doubled, tripled, or quadrupled. I make my own coconut milk using this recipe, but you can use store-bought if that is more convenient. As far as the coconut butter goes, I love the Artisana brand although one of these days I am going to make my own because my coconut butter habit is getting rather pricey.

Coconut Mango Oatmeal

1/2 cup rolled oats
1/2 cup full-fat coconut milk
1/2 cup water
pinch salt
1/2 teaspoon honey (or agave if vegan)
1/2 cup diced fresh ripe mango (I used Champagne mango)
1 tablespoon coconut butter
1 tablespoon unsweetened shredded coconut, toasted
1 tablespoon chopped unsalted cashews, lightly toasted (I used raw cashews that I lightly toasted in a skillet)

Add the oats, coconut milk, and water to a saucepan. Bring to a boil, then reduce heat to a simmer and cook for 8-10 minutes, stirring often. Cook until oats have softened and desired consistency is reached. Remove oats from the heat, sprinkle in the pinch of salt. Stir in the 1/2 teaspoon of honey and tablespoon of coconut butter. Pour into a bowl and top with mango, coconut flakes, and cashews. Enjoy! Serves 1.