with Mary Anne Mohanraj
Today’s oatmeal: steel-cut oats, unsweetened cashew butter (which it turns out I like much better than peanut butter, link in comments), unsweetened cacao nibs (for that bit of chocolate), sprinkle of jaggery, banana. Very good!
Jed tried a bite of it, and for him, he’d like the oatmeal softer, but I like it right at 20 minutes simmering, with a lot of chew. 
It’s a Chai Spice Banana Bread kind of morning.
Made a loaf for the family, and then two batches of mini loaves (to be sliced, wrapped tightly, and frozen shortly) for the treat boxes. Recipe in comments!
Today’s oatmeal, steel-cut (better texture for me, plus added fiber), with apples sautéed in butter, shredded cheddar, and chia seeds.
Not sure it counts as a lowering-cholesterol kind of meal, given the whole milk, butter, and cheese. 
But tasty! And a nice balance of savory (salted oatmeal & cheese) and sweet (from the apples).
Very nice to have 20 minutes in the morning to cook this kind of breakfast. But I do want to try making steel-cut oats in the microwave; it’s supposed to only take 10 minutes. We’ll see…
Well, today’s oatmeal experiment was less successful. You warned me, but now I have empirical evidence that I do not like making steel-cut oats in the microwave. I will not be trying that again. (I will probably try the overnight method at some point, but the problem is that I don’t necessarily know the night before whether I’ll want oatmeal in the morning.)
Even though I was just making 1/4 c. of oats and I put it in a large covered 4 c. glass measuring dish, that wasn’t large enough to keep it from foaming over anyway, which made an extra mess to clean up, bah.
AND, less of the liquid cooked off, so while the oats were cooked in 10 minutes, they were swimming in more liquid that I would want. Much prefer stovetop method, where the liquid simmers down and concentrates to more of a porridge-y thing.
On the other hand, I tried a different chocolate-nut butter, and I think it’s a better option for me (I’m pre-diabetic, and had gestational diabetes with Anand, so I try to watch my sugars).
Justin’s Chocolate & Almond Butter isn’t as sweet as Nutella, nor as silky, so if you’re going for that dessert-y feel, you may be disappointed. And it does have a little more fat & a fair bit more sodium than Nutella, so if you’re trying to limit those, you may not want to switch.
But Justin’s has half the sugar / carbohydrates of Nutella, which is better for me. I also appreciate that the first ingredients listed (the ingredients it has the most of) are hazelnuts and almonds, where Nutella’s first ingredients are sugar and palm oil.
Justin’s is quite nice swirled in with oatmeal, banana, and a sprinkle of chia seeds, and I like it straight off the spoon too — that bit of extra salt is a nice contrast with the nutty sweet.
A friend came by for lunch yesterday; we had talked about getting Indian takeout, but I’m trying to eat a little healthier, and I had time, so I ended up cooking Sri Lankan instead.
(Not to claim Sri Lankan is inherently healthier than Indian, just that my cooking is usually healthier than restaurant takeout.)
I’m trying to amp up the health aspects of some of my meals:
• I tried adding sweet potatoes to the chicken curry (good, but got a little overcooked, should have added them later in the process)
• did half-and-half basmati and Sri Lankan red rice (lower glycemic index than white rice, doesn’t take any longer to cook, adds a subtle nutty flavor)
• served with cabbage mallung, which is already pretty darn healthy (cabbage, onions, coconut, green chili, just a touch of veg. oil)
Tasty meal.
This morning’s oatmeal — my doc says I need to lower my cholesterol a tiny bit, so I’m experimenting with oatmeal options. I had a banana that was on its last day, so oatmeal + banana + a heaping teaspoon of Nutella. Yum.
It looks a little ooky when you mix it all together, but it tastes delicious. I offered Anand a spoon of it to try, and he tried to take my bowl away. I made him make his own.
I don’t really love sweet breakfasts, so savory oatmeal experiments may be coming soon.