Monday Munchies: Maple-Cinnamon Apple and Pear Baked Oatmeal by Oh She Glows

oatmealslice2_Brightened Hello Friends and Welcome to Monday Munchies. First off, Happy Martin Luther King Day. Yes, it is a holiday. You don’t get the day off for nothing. And second, If you have ever read my About Me page (or have scrolled down long enough on my home page) you will know I like to cook and bake and eat. Boy do I love to eat. The smell of food just makes me happy. Except if it’s mushrooms. I hate the smell of mushrooms. Anywho, because of this (my love of cooking and baking, not my hatred of mushrooms), every Monday I will post a little something new I have tried to cook, and this week it is maple-cinnamon apple and pear baked oatmeal that I got from the Oh She Glows cookbook. I recently checked it out from the library and found so many that I wanted to try, which for the coming Monday Munchies I will be trying a few recipes out of it. This is my first attempt with this particular recipe and the outcome was less than disastrous, which I am happy about.


I have never had baked oatmeal before but I found I quite liked it. It was a little mushy (but that is probably because of the type of oatmeal I used, which was not the one recommended in the recipe, but I’ll get to that later) and thick. It kind of tasted like cake, and my family loved it. It was gone in nearly an instant and I doubled the recipe.
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I must say, though, the weather was less than ideal. It was freezing in a very Southern California way and a lot darker than I like it. Which made for taking pictures of my little experiment less than ideal, so forgive me.



Today’s Monday Munchies Song:

The Little Daylight remix version of Sweater Weather by the Neighbourhood, spelt ever so British-ly.


Like I mentioned earlier, I did use different ingredients than what was said in the book, but before you scold me, just let me say it was not my fault. I could not find what I was looking for.
Copy of SAM_3950Actually, looking at it now, there actually wasn’t that much of a difference. Instead of gluten-free rolled oats I used gluten-ful old-fashioned Quaker oats and instead of walnuts (sister has a nut allergy), I used almonds.  Also, instead of green Anjou pears (which my Costco did not have at the time) I used Bosc pears  which I thought would make it mushy, but it actually had the opposite affect, they were one of the only firm things after the oatmeal was baked.

SAM_4140 SAM_4143 Also, I used half coconut sugar half brown sugar because she gave me the option of using either one and I had both and I couldn’t choose. Man, I’m so good at this.
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And in my rush to finish before what little light I had disappeared, I had a few fudge-ups in the process. Like, I completely forgot to peel the apples and pears. It wasn’t until I had finished baking did I realize this, so total fail. Also, I think I let SAM_4158the oatmeal and milk mixture sit to long, because the oats actually started soak it up.

One thing that was hilariously annoying, is the fact that my little sister was “helping me” during this entire debacle. She had me mixing things I wasn’t supposed to mix, or mixing things too much. And then I had the worst time trying to open the applesauce from Trader Joes AKA the Applesauce of Death. All of us tried opening the darn thing up, but it never worked. I think It laughed at me while I was trying because it would squeak, but then never really be moving. That had to be one of the most tedious things ever because I had to dial back the urge to slam it on the counter, though it probably wouldn’t have worked anyways because I’m pretty sure the thing was indestructible. I felt like SpongeBob trying to open a bottle of ketchup but not even running it under warm water helped. *sigh* Then, my brilliant younger sister realized that it had a plastic seal on it. OH. MY. GAHD. It had a seal on it. I can’t even. The darn thing didn’t even bend! I had no way of knowing! Gahh! I don’t even… Never mind. Despite that everything ended up turning out pretty well.
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Like a thick, not-too-sweet oatmeal cake. I’ll be trying something new for next Monday. If you try this recipe, tell me in the comment section below! 🙂 Until next time. Sage Out.

Have Breakfast with Me, Yeah?: How to Make Almond Butter Toast on Gluten-Free Bread

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So, I had breakfast this morning and… I decided to take pictures of it.  It was vegan and vegetarian, but as somebody who’s used to healthy eating, it didn’t taste like it. It was delish and very filling despite the fact that it was only two pieces of gluten-free bread. This is not much of a how-to, because in my personal opinion, it’s pretty self-explanatory. But, I’ll explain what I did, anyway.

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 First things First (I’m the realest):

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So, you start with bread. I know, I know, shocking– but it’s necessary in this recipe. I chose the multi-grain, gluten-free bread from Costco. You would think that it would be either hard or dry, but surprisingly it was neither. When I first tasted this, as a part of a diet we were trying out, to me, it tasted like sweet sponge, and it was the consistency of a sponge as well. But after you toast it (which I did in a pan, with no oil on high heat), it is actually quite delectable.

I took this particular picture outside and it was so hot I am pretty sure the bag melted, like literally melted — either that or I nearly ripped it…. It’s hot guys! OKAY?! (No judging.) But it doesn’t matter, it’s bread and it’s gluten-free and it isn’t disgusting. I think that’s all that truly matters. Also, doesn’t that font just put you in such a Halloween mood? Try and say “Ah! I’m melting!” in your best wicked witch voice. Go ‘head try it. You know you want to. Nobody’s watching you but me. *sigh* I love Halloween……

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Next, spread on your almond butter (creamy not chunky), also from Costco. The other brand (I won’t drop names, it’s rude… MaraNatha. Who said that?) had salmonella or something, and I’m pretty sure I had bacteria stuck in my intestine that made me look like I was having an alien child because only one portion of my stomach was bloated. It literally looked like a portion of my intestine had swollen up, like half of my entire torso had expanded outward. I sort of expected to give birth to E.T. the next time I sat down to use the bathroom.

et come home_758x214 But that’s neither here nor there, and It’s kind of weird to talk about amidst talking about food so I am just going to drop it… Just remember, stick with Costco brand almond butter.

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Next, sprinkle on about a teaspoon or two of chia seed. It’ll be crunchy, but because it helps with digestion (which you’ll need help with if you’ve been eating a certain almond butter from a certain brand.. MaraNatha), it’s worth it and if you sprinkle a little honey and cinnamon of your choice you can hardly taste it.

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Have with a glass of cold water, and maybe a banana and that is what we call the breakfast of champions. That is all for now. If (when) you try it, come back here and tell me what you think. If you love it, great; if you hate it, I hate you. I’m just kidding. Maybe. No, I’m really kidding.

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P.S. How many of you did your wicked with voice out loud? Tell me in the comment section below. Everybody who does it gets kudos in my next post for being awesome.


For more on what’s going on here visit “The Idea” and if you have suggestions as to things I can try visit “The Suggestion Box” or comment below I would love to hear what you have to say!

Happy Mother’s Day Blueberry (Very Berry) Smoothies!

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First off I’d like to say that this is my recipe. I didn’t find this on YouTube or some blog or watch it on the Food Network/Cooking Channel. This all me, 100% Sage… unless it turns out terrible for you then it was 100% you. That’s just the way it is :p. This smoothie was so good I made it every day for nearly a week and my mom made sure that I used the exact same recipe that I used the first time so that it taste the same each time. Only thing is, I find that when making smoothies (among other things) it all depends on taste. But I am going to use a ratio so that your version of my smoothie tastes absolutely delicious.

Before we go any further I want to make sure that the night before you make this, which hopefully is tonight (even though, sense it is late I understand if you don’t. Just do it in the morning, a few hours before you make the smoothie), you chop up a banana, wrap it up in some Saran wrap (without the peel) and put it in the freezer or else the smoothie will have too many different textures and won’t turn out as thick and creamy as it should. Also, take into account that this is 100% vegetarian so you will feel good after drinking it and your body will love you for it! Now, for the rest of the ingredients:

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When making your smoothie, because this is a Blueberry Smoothie you want to put more frozen blueberries than any of the other fruits. So, in ratio, try 3:1 for strawberries and blueberries, but if it comes down to it and your smoothie is too liquid-y add more strawberries not blueberries because they can be a little over powering.

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After you have added your blueberries and strawberries (in that order, because strawberries take up more room in the blender and you won’t get enough blueberries) you want to add a tablespoon of hemp protein powder, then the frozen bananas and honey to taste.

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If I had to guess i’d say this is about 2 table spoons of honey, and sometimes (most of the time) I have to add more after i’ve blended everything up and tasted it.

 After you’ve added all that yummy goodness, you add the spinach. Now this is completely optional and the smoothie would be just as good without it. The blender should be pretty full by this time you you’re going to want to just stuff the spinach in empty pockets in the blender. Then, add the rice milk.

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Gorgeous color, isn’t it? Your mom will love it and know you spent a lot of time on it, though it is incredibly easy to make!

This smoothie makes approximately 4 very large glasses (*great tip: instead of tossing your spaghetti and jelly jars, cleaning them out really well, remove the wrapper and use them as cups*) and you can garnish it with blueberries or mixed berries.

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I really hope you enjoy this! It will give you and your mom a great pick-me-up! If you make it, don’t hesitate to tell me how it went! Email or comment! 🙂 – Sage

Korean Wheat Hoddeoks Recipe –Original Recipe by Maangchi (It’s 2 o’clock in the morning. Does that count as the weekend? Probably not.)

Korean Wheat Hoddeok (Original Recipe by Maangchi)

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Maangchi’s Hoddeoks

This is the first Korean food recipe I ever tried. And also the best idea I’ve ever had. Now, I am not going to take all of the credit, my sister was the first to introduce me to Maangchi’s recipes. She did so because I was obsessed K-dramas and K-pop. It was around the time I started my first drama, Boys Over (before) Flowers. What she showed me was different than what I ended up trying (these Hoddeoks) but I was so happy that she suggested it. When I first watched the video (here) I was so excited to make them but my mom was not. I was running around saying, “Can we go to the store so that I can make sweet pancakes for you guys?! I really want to make them!” And my mom was saying “Sure, baby.” But then we never did it. I guess I shouldn’t have called them “sweet pancakes” (I wasn’t the best at pronouncing the literal name for them at the time), because we have “sweet pancakes” all of the time, and my mom wasn’t really interested in trying something new that she’d already eaten before. But when I finally got the ingredients necessary, I woke up extra early (noon :)) so that I could make them for my mom for breakfast. I was so excited when my first time making them wasn’t a disaster that as soon as they woke I was stuffing their faces with them. Little did I know that I was never going to get to stop. These things are so good that I have had to double, triple, and even quadruple the recipe all in one night. They joke that it is like a sweat shop in the kitchen, but I actually believe it.  So I warn you, when you first make these you will never again get to just make eight. We now eat these in replace of actual donuts, and we can have them any time we want which is great for them but unfortunate for me. Now, the ingredients to these wonderful gifts from the kitchen:

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Keep in mind that all of the ingredients are healthy, and/ or 100% natural. The flour is wheat, the sugar is raw, and the salt is from the sea. :p

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Okay, I want to make one thing clear before we move on, I didn’t change the recipe (much). I switched out a few of the ingredients to make me feel less guilty when eating them and that’s all, the process is still the same unlike the goguma bap that I made earlier. So still follow the steps on Maangchi’s blog just switch out the white flour for whole wheat, the white sugar for raw sugar, and the iodized salt for sea salt. It’s called eating clean, and it is much better for you in the long run. Literally, you should eat this way if you plan to run for a long period of time. Wait, no, you should eat this way all of the time not just when you plan to run but you should still eat this way when you are running… never mind. Moving on, this is what the dough looked like after I mixed together all of the ingredients:

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When mixing them, because I didn’t have a rice spoon like Maangchi did in the video, I used a broken mixing spoon that we had in our utensil drawer.ricespoon_sagedandconfused

I had photos of the rising process, but they turned out blurry and the lighting wasn’t the best so I tossed them. But, one thing I suggest when waiting for your wheat hoddeoks to rise for both the hour and the 10-15 minutes is to store the container or bowl they are in, in a cool dark place. It will double the rising size, and they will be a lot more fluffy and light when it finally comes time to cook and eat them. When the hoddeoks are rising for that ten minutes after you’ve mixed them to release air pockets from when they raised for an hour, you want to make the fillings and prep your station for preparing the little sweet cakes. One last thing I want to mention, I didn’t have walnuts when preparing these (one: because my little sister is allergic, and two: I don’t really like them all that much). Usually I use almonds, but we didn’t have those either. So, because I didn’t have any nut-type substance in my house I used another sugar along with cinnamon and brown sugar. I used maple sugar, which is absolutely delicious—but also a little strong in taste, so if you decide to use it, you only need about a half of teaspoon to a teaspoon for a little over 1/4 cup of brown sugar.sugarfillingingrediets_sagedandconfused

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Writing this post, I realize that I was very much so unprepared when I made these. Along with everything else I forgot or didn’t have, there was no shredded mozzarella cheese in the fridge. But that just proves to you that if there’s a will there’s a way. I cubed a huge block of mozzarella that we had in the fridge and it worked just as well if I would’ve had a shredded cheese. So if you are like me and still want to make these pockets of sunshine, even though you are not all the way prepared try this:

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The numbers are backwards, but you get the gest. And any left overs can be used for snacks. Now because I like a lot of room when making these, I sprinkled flour on the table before putting the Hoddeok dough down.

It’s a mess but it’s also fun. Making the sweet pockets is quite easy and the way I make them, they have a little star shape on the bottom half. I’ll explain to you how, it’s very simple:

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Take the hoddeok in your hand and after you’ve put your filling inside fold in each corner, one by one into the center and then press down so that they look similar to this:

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And when you fry them they will have a little star or flower shape on the bottom. It’s not only delicious but pleasant to look at.  For the cheese, if you had to cube them stack a few of them in the middle and when they are cooked there will be pockets of cheese all throughout the hoddeok:

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Wow, I can’t believe we’re nearly done. After you’ve fried them you can finally delve your face into healthy deliciousness! These are the finish products:

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cookedhoddeoks_sagedandconfusedI swear looking at these pictures just makes me want to go stuff my face with some more. Like Johnny Bravo would say, “Man , they’re pretty! Huh!” You can basically stuff these pretty young things with anything… wow that sounded wrong. Clear your mind of all filthy thoughts! Haha. But, anyways, I’ve also had them with chocolate, cream cheese (not the healthiest, but still delicious), and jelly. Flipping delicious.

I made this recipe to show that eating healthy is just as easy as not eating healthy and you can still eat what you want… healthily. So if you have a recipe that you would like me to try and make healthy email me or leave a comment below. My email: sagedandconfused@gmail.com

This way you can enjoy your nonhealthy snacks healthily and they will still taste delicious. Tell me what you think, I really want to know!

New Post This Weekend

안녕하세요 여러분! Hello everybody! I know I said that I would be doing a post on sweet potato fries (After my update on learning Korean and my special post on Coachella–not necessarily in that order), but I did not take enough pictures to make a post on them (the fries). So, instead of posting that recipe, this weekend I will post on wheat Hoddeoks (which I have taken enough photos for.). These are probably the best alternative to a donut ever and they are healthy (at least the way I make them)! I hope you guys enjoy them and see you this weekend! — Sage 🙂

Courtesy of Tumblr

Courtesy of Tumblr

I Have An Old Computer and Stuff’s Not Working!!

 Hello Everybody!
I am unable to do a new post right now. My computer is throwing a fit and I have to wait until I get a new one– well, not really new. It will be those used ones that are only new to the person getting it–this should be sometime next week. Thank you for being so patient!

What to Look for When I get My “New” Computer:

I plan to update my status on learning Korean so look for a new post on my “Journey to Fluency: Korean”

A Post on how to make the best sweet potato fries you will ever eat (if I do say so myself)!

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The last thing will be a Secret. I am going to try something new out and see how it works for my readers!

Again, thank you so much for being so patient and understanding!

~ Sage 🙂

Sweet Potato Muffins by Laura Vitale (LauraintheKitchen)

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I have been on a serious sweet potato kick lately, with the sweet potato rice, a few other things that I have yet to post, and now this? I am surprised I haven’t turned into a sweet potato…yet. Anyways, these muffins are absolutely delicious, and with the way I make them, 100% healthy, so you can eat them guilt free. The ingredients to make these muffins are simple, easy ingredients found at your local food market. As a matter of fact, the first time I made these muffins I had all of the ingredients in the kitchen already in my fridge and pantry so it worked out perfectly. I’ve made these muffins a total of maybe four or five times sense the first time I made them, each time they were delicious. As a matter of fact, If I had to grade these I would absolutely give them an A, just because they are so delicious and so easily made (even for someone like me, who usually burns everything I put in the oven). My only problem with Laura Vitale’s Videos is that the viewer has to go to her website in order to get measurements for the ingredients she uses. What happens when you’re feeling like a chef and you bring your laptop into the kitchen, press play on the video and can’t cook along with her, it’s kind of a bummer actually. But, I just realized, maybe that is just how she likes to cook and so far so good. So keep up the great work!

Okay, so, the grocery list:

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I think I changed out just about everything she used for something healthier132785888984343350_cC3yNWqX_c except for the vegetable oil. Though it’s not in the picture, I use Trader Joe’s brand Vanilla Extract. It’s 100% healthy and has only vanilla beans in it, no alcohol and no High Fructose Corn Syrup like some extracts have, which by the way is in no way good for you—not even in moderation. Pssh, Liars.

Next, the recipe calls for the wet ingredients and the dry ingredients to be separated. She says the reason for this is to make sure the muffins don’t get tough, and I agree one-hundred percent with that. But still this part was a little confusing to me, because she considers sugar to be apart of the wet ingredients. After making these over twenty times I still don’t understand the reason for that, but I do it anyways.

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On the subject matter of sweet potatoes (no, we weren’t just talking about sweet potatoes, but in my mind we were): I mean the gorgeous orange ones above. At my local grocer there are two types of sweet potatoes, just so we’re clear this is not a very good grocery store so you probably have more—white sweet potatoes:

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And the orange ones. Now, I have made these muffins with both types of sweet potatoes. I personally, while they are both still very delicious, prefer using the orange sweet potatoes because the muffins come out a lot lighter. When you use white sweet potatoes the muffins are very heavy and taste a lot like cinnamon, so they have a very strong taste. *Great Sweet Potato Tip: Rinse the skin before peeling them, this makes them a lot easier to cut into. Especially if you soak them in water for about 5 minutes.*  Also note that these, along with the orange sweet potato, taste absolutely delicious when you bake them, add a little olive oil, some sea salt and honey. Not sugar and not butter. Though you don’t use butter and sugar it tastes as though you did. And don’t boil these, all of the natural sweetness of the sweet potato will be boiled out.

Anyways, moving on, after you mix together the wet and dry ingredients:

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And put them into your cute little muffin trays:

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They should look something like this. Everybody’s muffins will look a little different then mine or even Laura Vitale’s and that is only because the size and shape of the muffins differ from the size and shape of the pans and also how much you decide to put inside the pans. Unless you use the exact scooper and muffin pans she used your’s probably want come out identical to hers. I didn’t get to make quite as many as she did but my muffins came out a little bigger than hers. The only reason I bring this up is because I realize that some people want the food they make to look exactly the way it does on the box, well in this case, the computer screen. So don’t freak out if yours don’t come out perfect.

When using wheat flour the amount of time you have to keep them in the oven may be different then when using white flour. With the oven I have I keep my muffins in for only 20 minutes and I keep them on the top shelf. Your time may vary because my oven is old. Anyways, while they’re in the oven, if I am not mistaking, she makes the butter mixture. I did mine a little different and that is only because I completely forgot the way she did it by the time I got into the kitchen.

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I used melted, salted sweet cream butter (the ones that come in sticks) and raw sugar along with the rest of the ingredients for the butter mixture. Then I just dipped the muffins in like Patrick in chocolate sauce.

Or you could always spread it on with a butter knife. Now you’ll take the muffins out of the oven:

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Then plate and enjoy!

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Muffin w/ the Sugar Topping!

Everything she makes always turns out so pretty and just makes you want to make them or eat them or both. So I suggest you do. I trust that everyone had a happy Valentines Day and President’s Day Weekend. If you try the recipe using the switched ingredients please tell me! I’d love to know they turned out for you! — Sage

Link to Laura’s Youtube: Here