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One of the most gratifying parts of starting the Moxy Kitchen blog has been to meet and connect with other people. I especially love meeting other female entrepreneurs who are successfully sharing great ideas that so many people can enjoy. One of those people is Shelby Kinnaird, the founder of the Diabetic Foodie blog and line of cookbooks. Shelby and I met via social media and have connected over our love of food and our journey to finding ways to create meals that have no or low sugar. And now, I’m so happy to share this recipe for the Tropical Steel Cut Oatmeal. This recipe is part of her newest cookbook, the Diabetics Cookbook for Electric Pressure Cookers, available now on Amazon for Kindle and March 19 for the physical copy.
Also, you can WIN it along with a free Instant Pot giveaway! The giveaway details can be found on her Facebook page:
https://www.facebook.com/diabeticFoodie/
I’ve had the opportunity to try a few of her recipes already because I was lucky enough to get an advanced copy. Some of my favorites are the Goat Cheese Stuffed Pears and the Hoisin Chicken Lettuce Wraps. I also really appreciated all of the great tips that were in the book. They included a menu planning section and a quick guide to pressure cooking times for a variety of ingredients. As someone who loves my pressure cooker but doesn’t use it quite as much as I likely could, these tips really helped inspire me to try out some new ideas for this super versatile cooking tool.
https://www.diabeticfoodie.com/2019/03/celebrating-diabetes-cookbook-for-electric-pressure-cookers/
The Tropical Steel Cut Oats are a great idea for a healthy, yummy, and easy breakfast. The quantity in the cookbook made enough for myself and my boys to have breakfast about 4 times this week. That was wonderful because I always want to give the boys (and myself) a warm breakfast, but don’t always have the time in the morning rush to get it done. We followed the recipe nearly all the way there, but I forgot to buy coconut milk and so just doubled the almond milk and added a cup of water instead. However, next time, I’ll definitely add the coconut milk because I think it would yield an even more pronounced tropical flavor to the dish. We used our Moxy Kitchen Spicy Cinnamon Mix to serve, which is what Shelby recommended, and it turned out so great.
I hope you give this one a try and definitely check out the new cookbook, it’s now a staple in our kitchen. Congratulations to Shelby and her co-auther Simone Harounian.
Do Good, Eat Great and Put some Moxy on your Plate!
*Recipe adapted from Tropical Steel Cut Oats from the Diabetes Cookbook for Electric Pressure Cookers
