Mexican Chicken Chowder

This is one of those super tasty, easy dinners. It's satisfying and pretty quick to make. It would be even quicker if you had some leftover cooked chicken on hand.

One of the things that makes this meal so quick and easy is the flavoring packet I used. Now typically, I stay away from seasoning packets. Well...the ones at the local market. What makes the one I used here an exception? It's organic. No GMO's, no pesticides, no preservatives, no insecticides, no irradiation, do food dyes. So what we have here...is quality AND convenience. All neatly wrapped up in one.

Where can you get Wildtree products? From my friend Michele (whom by the way is responsible for me starting a blog, and joining Facebook):

Website http://www.mywildtree.com/MICHELEBCOOKS/
Facebook page: https://www.facebook.com/michelebcooks
She also has a blog: My Italian Grandmother

Meanwhile, back at the bat cave.....

Mexican Skillet Meal Seasoning contains every flavor you would want in a Mexican dish, such as peppers, onion, garlic, cumin, cilantro, and jalapeno. Its all conveniently packaged for your ease of not only time, but peace of mind. Your meal is loaded with flavor, not time. Aaaaand health is not compromised just because you need 'fast food'.

Mexican Chicken Chowder
Printable Version
serves 4 - 6

3 good sized boneless, skinless chicken thighs or 2 boneless, skinless chicken breasts, cut into 1 inch chunks
1 tablespoon of light olive oil for sauteing
Salt and Pepper according to taste
4 oz fresh button mushrooms, sliced
1/2 large white onion, diced
3 garlic cloves, minced
1 - 14.5 oz can of chicken broth
1 cup milk
1 packet of Wildtree Mexican Skillet Meal Seasoning
1 - 15.5 oz can of Cannellini Beans, undrained (or any white bean that you prefer)
1 - 7 oz can diced green chiles, mild

Heat oil in a thick bottomed 2 quart sauce pan over medium high heat. Season the chicken with salt and pepper. Add to sauce pan and cook, stirring occasionally, until brown on all sides and almost cooked through, about 8 - 10 minutes (less if you're using chicken breast). Remove from pan and set aside.

Reduce the heat to medium, add a bit more oil to the pan if needed. Toss in the mushrooms and onions. Stir to coat with oil and saute until tender, about 3-5 minutes. Add the garlic and saute an additional minute.

Pour in the chicken broth and stir, scraping up any bits off the bottom and along to sides.

Reduce the heat to medium low. Add the milk and the Wildtree Mexican Skillet Meal Seasoning. Stir to combine.

If you have a stick blending (immersion blender) put that baby to use and puree what's in the pan. Otherwise, either leave it as is, or puree it in a blender, only filling the blender half full and covering with a towel (may have to work in batches).

Once pureed, add the cooked chicken back into the pan along with the cannellini beans and the diced green chili. Stir and continue cooking until heated through.

Garnishment recommendations are endless:

Avocado
Cilantro
Cheese
Tomatoes
Green Onions
Tortillas
Tortilla Chips
Jalapenos

Whatever your little heart desires. (I had mine with a margarita, but I don't think that is considered a garnishment).

This recipe is similar to a white chili that I make, that's either made in the crock pot, or for quite a bit more time on the stove. The Wildtree Mexican Skillet Meal seasoning give this baby that boost of flavor that so often is lacking in quick meals. It's sure to be a family favorite. It's not spicy, although if heat is your thing, add a dash or 2 or more of cayenne pepper to spice it up a bit.

Breakfast PB and Brie Panini and a Van's Natural Foods #Giveaway

If you love peanut butter and banana sandwiches, you will love this breakfast. If you love cheese, you will especially love this breakfast. If you love natural, non GMO, whole grain products, you will REALLY love this breakfast. If gluten-free is something you need or desire....got you covered in that option as well.

Let's talk about Van's Natural Foods for a minute here. Van's Foods are no stranger to this household. My daughters have been enjoying their gluten-free waffles for quite some time now (blueberry is a favorite). I love that I can pronounce every ingredient. Plus....they're kosher, all natural, egg free, dairy free, corn free. Getting samples and coupons for Van's Foods was so much fun! They have a whole line of gluten free snack bars and gluten-free crackers and chips (totally yummy!) and so much more.

Here's a reminder of what I did with the their snack bars...I Heart Chocolate

Are you pumped to possibly win coupons to help you discover the wonderfulness of Van's Foods? Hang in there...

Back to my breakfast panini. I chose whole grain (instead of the gluten-free) so that my daughters wouldn't eat them before I got a chance to use them (it happened with the gluten-free chips and snack bars that Van's sent me. I needed a safeguard of some sort. A mom's gotta do what a mom's gotta do). You can totally use the gluten-free product for this recipe.

Not sure if you can really call it a recipe actually. It's so simple. No measuring needed. Super easy and way good!

Breakfast PB and Brie Panini

2 Van's Natural Foods Whole Grain Organic Waffles (or any variety you prefer)
1 banana sliced thin
Peanut butter
Brie Cheese sliced thin
Butter

Take your frozen waffles (still frozen...do not defrost) and spread peanut butter on one (two if you prefer...no set rules here). Cover one with thinly sliced brie and then layer your bananas over the cheese.

Heat a skillet over medium high heat and melt a dab of butter.

Place your waffle sandwich in the pan (or if you have a panini maker, use that). place another skillet on the sandwich to press it down. Let sizzle for a couple of minutes, until golden brown and flip...covering again with the skillet.

Continue cooking until golden brown. Remove and enjoy!

If you want to really make it decadent, add some maple syrup......

All that melty brie with the peanut butter and banana...soooo good! And the healthy waffle just takes away any guilt you could possibly have from eating a breakfast treat such as this.

So, what am I giving away? 5 coupons for free Van's Natural Foods, dry and frozen products. The goal here is to help you continue your healthy eating goal for the year. If you haven't made that a goal, it's not too late to start!

To enter, leave a comment telling me which product you would get first with your coupons. This is a mandatory entry. There are lots of additional ways to enter to earn more chances.

Tell your friends (because you care about their health too).

a Rafflecopter giveaway

This giveaway is open to US residents only. This giveaway will run from Friday, February 28, 2014 through Tuesday, March 4, 2014 (11:59 pm PT). Winner will be notified within 48 hours of the close of the contest and given 48 hours to respond before a new winner is chosen. 

I was not compensated for this post, however Van's Natural Foods supplied me with samples and coupons for their product.  They are also supplying 5 coupons for free product (dry and frozen goods) for the giveaway.  All opinions are my own.

Millet with Asparagus and Mushrooms

Many, many moons ago I raised and bred birds (at one point I had about 80) and millet was no stranger to me. I'd buy it by the bags full.

And feed it to my birds.

During my last trip to the farmers market, I asked a gal that had a nice spread of dried beans and grains if she had any quinoa. Her response was "I only sell stuff that's grown in the USA and quinoa isn't". I had never thought of that. Her next statement went something like this..."but I have millet. It's very similar to quinoa and is cooked the same way with just a bit more water. It has the same nutrients and a lot of people like it better because it doesn't have that 'soapy' taste that quinoa has." (well...if you rinse quinoa before cooking it, it will not have that undesirable hint of soap when cooked)....but I remained quiet and let her sell me a small amount of millet).

After some research on my part, I found out that millet doesn't have the same nutritional value as quinoa so don't get overly excited, although it is very good for you. I'd say it lies somewhere between quinoa and brown rice.  I do like the fact that it's grown in the USA. I think. Let me rephrase that. I like that it provides jobs here in the USA because it's grown here. Other than that, where food is concerned..."made in the USA" doesn't make me feel better about eating it.

But, I digress.

When cooking millet (btw, millet is not a grain. It's a seed.) the ratio to liquid is 3 to 1 (unlike quinoa and rice which is 2 to 1).  But, Just like the other two, if you want it dryer or wetter, just adjust the liquid ratio. Millet has a more earthy flavor to it and is actually quite good.

Especially when it's sauteed and cooked with veggies.

And I kinda liked the idea of feeding my family..."bird food".

Millet with Asparagus and Mushrooms
Printable Version

1 cup whole millet
3 cups chicken broth
2 tsp olive oil
4-6 crimini mushrooms, sliced
1/4 lb asparagus cut into 1-2" pieces (green beans are a great alternative)
Salt and pepper

In a dry sauce pan, over medium heat, brown the millet to give it a more nutty, toasty flavor. (this step is optional).

Pour 3 cups of hot chicken broth into the pan with the millet. Bring to a boil. Once boiling, reduce heat to a simmer, cover and cook for about 20 - 25 minutes or until all of the liquid has been absorbed.

While the millet is simmering, in a medium skillet heat the olive oil. Add the sliced mushrooms and asparagus and saute until crisp tender or to your desired tenderness.

When the millet is cooked, fluff with a fork and toss in the cooked mushrooms and asparagus. Season with salt and pepper to taste.

Curry Tofu Hummus

Did you know that April is National Soy Foods Month? 

Neither did I. Until recently. 

My friends over at FoodieBlogRoll hooked me up with some soy foods products to help spread the word and share some ideas on what you can do with soy foods. 

I'm not a soy person, personally but one of my daughters is lactose intolerant and soy foods products is one of the ways she gets around her tummy aches caused by dairy. I also use soy flour in a lot of the breads that I make for her. Therefore, I'm not a stranger to soy. Plus...I really enjoy soy nuts and I absolutely love eating edamame...those ones you get at Costco. Omgohs.....They're so addicting. 

Anyways....this is what I received in the mail the other day....

These things are always a surprise. You never know what you're gonna get until it arrives. Hmmm...what to do...what do. I didn't want to do anything typical here so I started thinking about cheese. I've made cheese...soft cheese from milk, in the past so I figured you could do the same thing with soymilk. 

Only it's called tofu. 

Which sorta confused me because I know there's soy cheese out there. Apparently the beginning stages for both are the same. Some blogs even call tofu, soy cheese. Which confused me a little more. So I looked it up on that handy dandy website known as Wikipedia and it said that tofu is the curd that comes from soy milk which is pressed and is highly perishable while cheese starts off the same way but then its salted and ripened. Soy cheese is therefore more flavorful than most tofu.  

With all that said, I started on my tofu making adventure....with a little help from LAFujiMama

Tofu

Printable Version

4 cups soymilk

1/2 cup water

1 TB apple cider vinegar

1 TB lemon juice

Bring the soymilk to a boil, stirring occasionally so it doesn't burn. While that's going on, combine the water, vinegar and lemon juice. 

Reduce the heat and simmer for 3 minutes. 

Remove from heat and add 1/2 of the water mixture. Stir vigorously about 5 or 6 times. Add the remaining water mixture and stir gently, in a figure 8 fashion until curds begin to form. 

Cover with a lid and let sit for 15 minutes. This is when you'll see the full separation. Now from what I've read, the size of the curd will vary depending on the protein content of your soymilk. 

Line a strainer with a cotton cloth and place over a bowl. 

With a large slotted spoon, remove the curds and place them into the lined strainer. Fold the cloth over the curds and place a plate (for even distribution) over the cloth and press until most of the liquid is gone. Place a heavy object on top to get the remaining liquid out. This should take a few minutes. The less liquid remaining will create a more firm tofu. 

I ended up with a very soft tofu. I think it is from a couple of things. One...I had a very small curd formation. Two...I couldn't get anymore liquid out of my curds.

At this point you can place the tofu in a bowl of cold water and gently run cold water into the bowl (not allowing the water to run directly onto the tofu) for several minutes. This is suppose to make the tofu set up. I found that my tofu was just too soft to undergo this process and was dissipating into the water so I stopped. To store your tofu, you need to cover it with cold water and refrigerate.

I used mine immediately.

Another thing I noticed. My tofu is a tan color. The soymilk was a light tan coming out of the container so I'm not sure if that's the reason....but that's what happened. I've been told that it looks like coffee ice cream. (I assure you, it doesn't taste like it though.)

Well, never the less, the color wasn't an issue because this lovely silken mass was destined to become a dip.

Tofu Curry Hummus
Printable Version
1 can garbanzo beans, drained, liquid reserved
5 oz silken tofu
1 TB tahini
juice from 1/2 lemon
2 - 4 tsp curry powder
Salt to taste
Roasted soy nuts to garnish
Olive oil to garnish

Combine garbanzo beans and tofu in a food processor. Process until smooth. Add about 1 TB of reserved garbanzo liquid, while processing, until just under desired thickness. add the tahini, lemon juice and curry powder (to taste) and process until smooth. If you desire a thinner hummus, add a bit more reserved garbanzo liquid. Salt to taste. Garnish with a sprinkle of soy nuts and a drizzle of olive oil. Serve with your choice of bread.

What an amazingly tasty dip....but you have to be a lover of curry! But wow...smooth, delicious and oh so healthy. I know this was a really long process to get from A to Z but the fun was in the making.

And now...a few words from our sponsor:

April is National Soyfoods Month which makes it the perfect time to learn how soy can help create a healthy diet and to discover easy ways to incorporate it into everyday meals.  Packed with protein and fiber, soyfoods are a great way to reduce calories, saturated fat and maintain your weight.

The Soyfoods Association of North America (SANA) provides information about the health benefits and nutritional advantages of soy. SANA offers fun recipes and convenient ways to incorporate soy into meals for everyone – from athletes to families. SANA is dedicated to spreading the word about soy, especially during National Soyfoods Month in April!

Soyfoods aren’t just for vegetarians anymore. In fact, dishes made with soy are quick, tasty, and often healthier than traditional protein sources.

Since April is National Soyfoods Month it’s the perfect time to tell your readers about the benefits and ease of cooking with soy!

Here are just a few ways that soy can help make your life easier and healthier:

Take this mixed berry smoothie up a notch with creamy and delicious WESTSOY Soymilk made from whole organic soybeans:
Berry Smoothie
WESTSOY Soymilk

Need a snack on-the-go?  Grab some gluten free SOYJOY bars to fuel up with nutrients in seconds.
SOYJOY bars

On those busy weeknights, add some Wildwood tofu to the standard stir-fry for more protein or this spinach fettuccini to your favorite pasta sauce.
Wildwood Tofu

Packing lunches with the same snacks can get a little boring, but honey roasted soy nuts are a sweet and crunchy snack packaged in individual sizes, perfect for the lunch box.
Honey Roasted Soy Nuts

Packed with protein and fiber, soyfoods are a great way to reduce calories, cholesterol and saturated fat.
They also serve as a great source of iron, calcium, vitamin B-12, magnesium and zinc.

To find out more about Soy Foods Month, visit the links below:

April is SoyFoods month! Explore the site for recipe ideas and ingredients!
Follow the SoyFoods Association on Twitter at @SocialSANA
SoyFoods Association on Facebook

This sponsorship is brought to you by the Soyfoods Association who we have partnered with for this promotion.

Turkey-Quinoa Meatballs with Baby Bok Choy

My quest to cook healthy dishes, more often, begins here. Lovely, delicious meatballs with a nice little sauce that's surprisingly not overwhelming but adds a tiny bit of heat. The meatballs are delicate in nature (the difference between ground beef and ground turkey) and full of flavor.

The baby bok choy definitely took the back seat in this dish. Although this was my first time cooking the baby version of bok choy and it was fun, in a culinary sense. I mean....how can something this beautiful inside not be fun to have in the kitchen?

I found this recipe in The Best of Cooking Light Everyday Favorites cookbook. And I did modify it a bit. Nothing major. Simple stuff like...using chicken broth instead of water, panko instead of breadcrumbs...quinoa instead of rice...coconut oil instead of vegetable oil. That sort of thing. The original recipe states that each serving (consisting of 3 meatballs, 2 bok choy halves, and 3 TB of sauce) is 251 calories. With the few changes I made, the calorie content didn't change. Chicken broth (according to the box) has 0 calories (am I the only one who's surprised by that?). Quinoa has the same amount of calories as the rice and coconut oil has as many calories as vegetable oil.

Want to dig a little deeper into the nutritional value of the changes I made? Who knows....maybe my version is a tiny bit healthier.

Quinoa has fewer carbs than rice, and more fiber, protein, vitamins and minerals. The differences in those areas between quinoa and brown rice are not nearly as vast as it is with white rice. For more info on quinoa and detailed information about quinoa vs rice, this is a great site: Cookingquinoa.net/quinoa-vs-rice

As for coconut oil vs vegetable oil...I've done some minimal research and found contradicting information, debates, and claims that aren't proven yet. But...by simply looking at the labels, coconut oil is significantly lower in polyunsaturated and monounsaturated fats. And it smells better. And...it has several uses other than cooking (kinda like how apple cider vinegar is multi-functional).

Tip: Fresh ginger. I store mine in the freezer. When a recipe calls for fresh ginger, I get out my microplane and zest away....frozen! It's quick and easy...and the ginger falls like snow. It defrosts almost instantly so there won't be a delay in using it for your recipes.

Turkey-Quinoa Meatballs with Baby Bok Choy
Printable Version

Meatballs:
2/3 cup fat free chicken broth
1/3 cup rinsed, uncooked quinoa
1 1/4 lbs ground turkey
1/4 cup panko breakcrumbs
1/4 cup chopped green onions
3/4 tsp salt (or to taste, I used less)
1/4 tsp pepper (or to taste, I used more)
2 large egg whites
1 garlic clove, minced
Cooking Spray
Bok Choy:
6 baby bok choy
2 teaspoons coconut oil
1/4 cup chopped green onions
1 TB shredded fresh ginger
1 garlic clove, minced
1 3/4 cup fat free chicken broth
3 TB low sodium soy sauce
1 1/2 tsp sugar
1/2 tsp crushed red pepper
1 1/2 TB dry sherry
2 tsp cornstarch

In a small saucepan, combine the chicken broth and rinsed quinoa. Bring to a boil, reduce heat to low, cover and cook for about 25 minutes or until the liquid has been absorbed.

Combine the cooked quinoa with the ground turkey, breadcrumbs, green onions, salt, pepper, egg whites, and garlic.

Shape into meatballs (should make 18 balls).

Heat a large nonstick skillet over medium-high heat. Coat with cooking spray and cook the meatballs until brown on all sides (this should take about 5 minutes).

(clearing throat).....by the time I'm done, mine can no longer truly be called...meat"balls".

I always end up with 3 dimensional triangles.

Moving on....

Cover the skillet, reduce the heat to medium and continue cooking for another 10 minutes or until cooked through.

Meanwhile, cut each baby bok choy lenghwise and rinse under cold water. Place in a steamer basket.

Heat oil in a dutch oven or other heavy pot, over medium heat. Add the onion, ginger and garlic and saute for 30 seconds. Place the steamer basket in the pot.

Combine the chicken broth, soy sauce, sugar and red pepper. Pour over the bok choy.

Bring to a boil, cover, reduce heat to medium and steam for 20 minutes or until tender. (I think I over steamed mine...oops).

Remove the steaming basket with the bok choy, set aside and keep warm. Keep the liquid in there.

In a teeny tiny bowl, combine the sherry and cornstarch. Add it to the liquid in the pot, bring to a boil. Cook for a minute or until slightly thick.

Pour sauce over meatballs and serve with bok choy

Granola Bars and a Smoothie

Oatmeal....

What do you think of when you hear that simple, nourishing, comforting food word?

Breakfast? Cookies? Childhood memories?

All of the above and more is what I say. I've been eating instant oatmeal for years. It's great for those busy mornings. It's great for those cold mornings. It's even great for a quick dinner on a hectic night.

I recently received some samples of Better Oats instant oatmeal to play with. And what a treat it has been!






The varieties they sent...I had such a hard time narrowing it down to which one I wanted to try first.

I always thought you had to use old fashioned rolled oats or steel cut oats for granola bars. That's what the recipes that I saw said. But I thought I'd give Better Oats a try. I'm not saying that every brand of instant oatmeal out there would work but I had a feeling that Better Oats would based on the quality of the oats.  The whole grain gave a promise of texture rather than mush. Well heck..lemme just show you a comparison: 

On the right...a well know, well loved brand of instant oatmeal. The the left...Better Oats instant oatmeal. You can see the difference before you even get to taste it. Now you can see why I'd assumed it would work. 

Did I mention how healthy Better Oats is? Flax seed is in there, some of their flavors are organic...and they contain other whole grains...well...just read the writing in red at the bottom to get the whole run down. And...most likely this product is already in your local stores. I saw it at Ralphs here in California over the weekend. SCORE!!

My granola bars were inspired by Ina Garten's Homemade Granola Bar recipe. 

Homemade Instant Oatmeal Granola Bars

Printable Version

3 punches of Better Oats Instant Oatmeal (mix and match which ever flavors you choose, I used 2 pouches of Oatmeal Raisin Cookie and 1 pouch of Apples and Cinnamon)

1/2 cup mixed nuts, chopped

1/2 cup sweetened coconut flakes

1 1/2 TB butter

1/3 cup honey

2 TB brown sugar

1 tsp vanilla

pinch of salt

1/2 cup craisins (or raisins)

1/3 cup chocolate chips

Preheat your oven to 350' F. Line an 8x8 square baking dish with parchment paper. 

On a baking sheet, combine the oatmeal, nuts and coconut. Bake for about 10 minutes, stirring every few minutes until lightly browned 

Put the toasted goodies in a medium bowl. Reduce the oven temperature to 300'F.

In a small saucepan, combine the butter, honey, brown sugar, and vanilla. Bring to a boil over medium heat, while stirring. Cook and stir for a minute. Pour mixture over the toasted oat mixture. Stir in the craisins and chocolate chips. 

Pour mixture into your prepared 8x8 baking dish and press evenly. Bake for about 25 minutes or until golden brown. 

Allow to cool for a few hours...2 or 3, then cut into serving sizes. 

Store at room temperature. I cut mine into 8 rectangles and wrapped them individually in wax paper to store so they wouldn't stick together.

Omg...these are amazingly delicious! A tiny bit chewy and a tiny bit crunchy. Wonderful flavor. Next time, I'm going to double the recipe. My girls loved them. I loved them. Talk about a healthy snack on the go. 

Now....when my sample box arrived in the mail, I had a brief conversation with one of my daughters that went something like this

Me: What should I make with this oatmeal? 

Daughter: Hmm...how about a drink?

Me: A drink?! (my mind instantly went to alcohol)

Daughter: Ya...they put oatmeal in smoothies all the time!

Me: Oooooh...a smoothie? When you said "drink", I was thinking alcohol. Hmm...what if I added alcohol to a smoothie...?

Daughter: Hmmm...(shrug) that might work

Ok...so I took a perfectly good smoothie recipe and totally junked it up. Or...you could say, I took a healthy smoothie recipe and made if for adults only. Maybe this recipe will make you feel better about consuming some alcohol? 

Adult Raspberry Pomegranate Oatmeal Smoothie

Printable Version

1 pouch of BetterOats Pomegranate Organic Raw Pure and Simple Instant Oatmeal
1/2 cup Greek low fat yogurt
1 ripe banana (the riper it is, the more flavor you will have)
1/2 reduced fat milk
1 shot Chambord (raspberry liqueur)
1/2 shot orange liqueur

Combine all ingredients in a blender and blend until smooth. Garnish with pomegranate arils if desired.

This was just plain fun! And absolutely delicious. It's thick and creamy with a slight kick. Not that I'd start my day with this...but I just might end it that way. Who can complain about a quick dinner and cocktail in one?

Of course, if you're not in the mood for that "kick" just leave the alcohol out and enjoy a nutritious smoothie like a good girl (or boy).

Now that I've had my fun, let me tell you about this oatmeal as is. Instant oatmeal. It's a little fun on its own. The pouch happens to double as a measuring cup.

Can you say...convenient?!

Get out your large bowl....pour the oatmeal in it. Fill the empty pouch to the water line, pour into the bowl and microwave on high for 2 minutes. Poof. It's done.

Here's a little side note. When the manufacture says large bowl, don't assume they mean something on the small side. You see...when oatmeal in the microwave gets hot...it becomes a lava flow

And that's not what you want. Try something a little larger and be safe because between you and me...this oatmeal is too good to waste.

I have to say one more thing before I close. I'm not much on fruit flavored oatmeals...they usually taste too sweet and dessert-ish. Not BetterOats. You find yourself with a bowl of good taste and good for you food. Plain and simple.

*This sponsorship is brought to you by Better Oats's whom we have partnered with for this promotion*


Better Oats� instant oatmeal comes in many delicious varieties � 23 flavors in fact, including RAW Pure & Simple� Pomegranate and MMM... Muffins� Blueberry Muffin. Kids love Better Oats because it�s fun and delicious, and parents love it because it is not only nutritious, but also convenient. Better Oats uses up to 35 percent less packaging than traditional instant oatmeal boxes (so there�s more room on the pantry shelf), and the pouch doubles as a measuring cup! 

Made with 100% whole grain oats and flax seeds, this complete line offers a simple and healthy option when it comes to instant oatmeal. But it's not only a great breakfast (or lunch... or snack...) but also a better ingredient to spice up a cookie or other baked goods.

You've got to try Better Oats. If you've been settling for ordinary oatmeal, then you're in for a treat because Better Oats is just... better! Try us and see for yourself.

Better Oats offers 23 delicious flavors in several lines, including RAW Pure & Simple�, Oat Revolution�, and MMM...Muffins�.

RAW Pure & Simple: RAW Pure & Simple is a better way to eat. We start with the finest quality 100% organic, whole grain oats blended with organic whole grains and seeds, like flax, barley and quinoa, for a wonderfully wholesome and nutritious breakfast. You'll love all four thick, hearty multigrain texture and natural, robust flavors. RAW Pure & Simple is naturally good, straight from Mother Earth.

Oat Revolution: Raise your spoon and join us for an Oat Revolution! It starts with all natural 100% whole grain oats. We then add antioxidants and flax, a good source of Omega-3, and top it all off with a bold shot of flavor. All combine to create delicious oatmeal that keeps its rich, robust flavor all the way to your bowl. Take one bite and start your Oat Revolution!  

MMM...Muffins: Everyone loves waking up to hot, fresh muffins for breakfast.

MMM...Muffins gives you that same delicious muffin taste you crave in healthy and nutritious 100% whole grain oatmeal. Our thick and hearty oatmeal is also a good source of fiber and omega-3, so it's better than good, it's good for you. Start your day off right with the indulgent taste of real muffin flavor in every bite...mmm.

Visit the Better Oats website!

You can also visit them on their BetterOats facebook page