The recipe for Raspberry Banana Baked Oatmeal has been kicking around my Pinterest to try list for a while. Summer didn't really seem like the right time for something like this. Now that kids are back to school and most of us are into our routines, it is the right time. Although it still doesn't feel like fall, which is fine by me. There is something about the warm orange glow of September sun that I love.

As I discussed in my last post September means back to school. I am no longer going back, but my oldest started playschool this week. We was pumped. So proud of himself with his little MEC backpac slung over his little shoulders. He rushed into the classroom without even saying goodbye. He was ready. When I came to pick him up he came running into my arms, which more than made up for the lack of goodbye.  

This is the perfect breakfast to fill your little one's tummies before school, or your own. It is easy to make ahead and re-heat in the morning. There are a lot of make ahead breakfast type casseroles out there. Most involve a lot of eggs and soaking chunks of bread, for sure not for me. I had the perfect amount of oats in the cupboard to make this, meant to be.

Ingredients:
2 cups old fashioned rolled oats
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon (I was generous because I love cinnamon)
1 cup walnut pieces
1 cup raspberries (can use frozen)
2 cups milk
1 large egg
3 tablespoons canola oil
1 tablespoon vanilla extract
1 ripe banana

Loved it. People that are not huge fans of the texture of oatmeal might like this, not mushy. I served it up with a dollop of plain non-fat greek yogurt and a drizzle of maple syrup. This gets two thumbs up nutrition wise too: fiber from oats, walnuts and raspberries and omega three fatty acids from the walnuts and canola oil. If you wanted to you could cut out the brown sugar completely. 

There are lots of possible variations as well. You could try strawberry almond or blueberry pumpkin seed or coconut and pineapple. Ideas are endless. This makes breakfast easy.

It is September first today. I just had a conversation with people who hate September. They explained it was the end of summer, the end of flowers, gardens and all things associated with decay (their words). I love September. I got married in September. To me it signals beginnings, new paths and stationary. I was in school for about 22 years. To me September 1 is more of a new year than January 1. During my university years I spent this time of year packing up for my new (likely dumpy) rental in the big city of Victoria or Vancouver. I was equipped with new clothes, hugs from my family and friends and a renewed sense of adventure and independence. It wasn’t like summer was over. There were still enough sunny days to meet for drinks on a patio, wander around campus or wait in a really long, outdoor line-up for a parking pass, student loan documents or used text books.  Plus there wasn’t any homework or tests to study for yet. It still feels strange to not be doing those same things even though I have been out of school for five years now. 

Soon enough I will be packing my own children’s packsacks for their first day of school. In the mean time I have spent the last while thinking about a lot of other new beginnings. My in-laws have moved closer to us and there are many tiny, sweet babies around. I have also been thinking a lot about friends who have lost a tiny, sweet baby and a recent cluster of my patients getting life altering and potentially life ending diagnoses. New beginnings can be thought of as the end of something. Maybe it is then end of something good or not, but I try to look to the potential of the future.

On the up side of summer winding down: no more crazy chasing/bribing/begging toddler sunscreen applications. I wanted to fit in one more salad recipe while the sun is still shinning: Cilantro Lime Chickpea Salad.  I use canned chickpeas, easy and affordable. Make sure to rinse them well under cold, running water. It will remove about 40% of the sodium. You can buy low sodium canned beans, but I think they need some salt for flavour.   

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 4 loosely packed cups fresh spinach
• 1/2 onion, chopped small
• juice from 4 limes
• 1 bunch of cilantro (about loosely packed cup)
• 1 Tbsp sugar
• 2 Tbsp dijon mustard
• 2 cloves garlic, finely minced
• 1/2 Tbsp chili powder
• 1/2 cup olive oil

Method:
Chop the spinach very finely (you can use a food processor and pulse 3-4 times).  Add the chickpeas, onion, and spinach to a large bowl.  In the same food processor add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil.  Process til it comes together into a dressing, about 30-45 seconds.  Pour over the chickpea mixture and stir to combine.  Add salt and pepper to taste.  Let sit for about 10 minutes on the counter or overnight in the fridge to blend the flavours. Adapted from here.

I think cilantro makes this salad taste so fresh and is a great compliment to lime. This is an interesting way to use spinach. It appealed to me because I am not a huge fan of raw spinach. I find the texture kind of spongy, not a problem when you grind it up. The chickpeas (or garbanzo beans if you are over 50?) add a ton of protein and fiber. Heart healthy olive oil...we have a winner folks. So celebrate the end of summer and welcome the next stage, season, adventure...