Breakfast Cereals And The Two Healthiest Cold Cereals

As a child my favorite cold breakfast cereal were rice krispies and corn flakes. Cheerios was good too.

In addition, I experimented with plenty of other cereals specifically geared toward children- Frosted Flakes, Captain Crunch and etc….

In my adult years, I rarely ate cold cereal, and if occasionally I had a taste for some, I searched for a healthy vegan alternative compared to the traditional junk on the market nowadays.

Most cold breakfast cereals are loaded with unnecessary amounts of added sugars along with a host of other rotten ingredients not beneficial to the health.

When looking for a quality cereal it should be one that is high in fiber, minimally processed, very low in added sugar (no added sugar if possible), non-gmo and whole grain.

I use to like Nature’s Path Heritage Flakes the last time I had a box I was turned off by the flavor and texture of the flakes. Prior to that I had already decided not to purchase them anymore due to the sugar content.

The Heritage Flakes don’t have a sweet taste but I prefer cereals now without added sugars (Nature’s Path Crunchy Vanilla Sunrise is far too sweet for me. I don’t know how I occasionally ate them to begin with).

It’s very hard to find a legitimate healthy cold breakfast cereal. There are quite a few out there advertised as being nutritious when in reality they’re genuinely not.

I was shocked when I found one that I could actually trust and like. Yes, I found Uncle Sam Raisin Bran Toasted Whole Wheat Berry Flakes & Raisins cereal.

This cereal has only four ingredients: whole grain wheat, raisins, barley malt and salt.

In my opinion, this cereal is delicious. I truly love and enjoy eating Uncle Sam raisin bran.

The other genuinely healthy cereal out there I forgot to mention is the original Grape Nuts (which I use to be hooked on during my teenage years).

Grape nuts also only consist of four ingredients without any added sugars. The contents of healthy Grape Nuts are: whole grain wheat flour, malted barley flour, salt and dried yeast.

Grape Nuts are also fortified with acceptable vitamins: reduced iron, niacinamide, zinc oxide (source of zinc), vitamin b6, thiamine mononitrate (vitamin b1) and folic acid.

These two cold breakfast cereals are two of the healthiest on the market and the only ones that I eat when I have a taste for some.

I’ve even changed my brand of soymilk.

Silk use to be my only vegan choice of milk and I still consider Silk to be top rate. I would continue to drink the milk if they took out all the extra added ingredients such as the vitamin a palmitate, calcium carbonate and other particular additives.

I like that Silk has a delicious organic unsweetened vanilla with no added sugar,  but it is still fortified and contained with other undesirable additives that I do not want to consume.

I fortunately came across unsweetened WestSoy Soymilk months back. I prefer the plain-tasting version over the vanilla. The plain has only filtered water and whole organic soybeans.

Delicious Healthy Oats!

 

Above is an actual camera photo I took earlier today of my delicious steel cut oats!

They came out so perfect within taste. As usual, I mixed in some extra thick whole grain rolled oats without any sugar, milk (vegan) or fruit.

I only use and eat Bob’s Red Mill oat products. “Nature’s Path” original instant oatmeal and “Mom’s Best Cereals” quick oats are also both high quality non gmo brands I purchase for my aunt who loves and eats the instant version of oatmeal.

When I purchase oats I look for only natural 100% whole grain oats without any fortified vitamins or sugar added into the product.

I’d rather add my own extra ingredients that I choose to if preferred than to have over-processed unhealthy amounts of derivatives sneaked or placed into my food.

Oatmeal

Ever since childhood I’ve been a fan of oats/oatmeal ingredients. I loved oatmeal cookies and oatmeal granola.

Now as an adult I’ve developed the taste for hot oatmeal cereal. I didn’t like oatmeal for breakfast growing up. When a lady where I worked at offered and made me a bowl months ago I was hooked.

Wheat farina is what I was raised up on and loved. Then, once I had gotten older and experimented with hot oat bran cereal I no longer desired the farina, and now that I have sampled hot oatmeal again in my latter years I don’t really want anymore of the oat bran cereal too often.

One of my aunts loves oat meal too, she’s always been a fan of the breakfast cereal, though. I fix her a bowl or two just about every day. She eats the instant. I don’t care for the instant oatmeal I eat steel cut oats and mix it in with extra thick rolled oats when I cook them, and those steel cut oats make the cereal all so delicious.

I don’t need or eat my oatmeal with any additives. I boil the oats with water without the use of sugar, milk (vegan) or fruit as the choice is just my preference.

 

 

Tea And Milk

I love tea with milk, I use to drink the beverage this way frequently in my younger days.

I don’t drink tea too often right now, currently, lately I haven’t ingested any of those beneficial brewed leaves.

I don’t remember the last time I had a hot cup, although, I do have unopened boxes of herbal teas lingering around my home waiting to be consumed.

It’s been months back I think since I’ve had tea and It has definitely been a few years since I’ve actually had black tea. I avoid caffeine as much as possible so if I drink any regular tea it is very sparingly.

Herbal tea is, of course, naturally caffeine free, and even though black tea comes decaffeinated there is still a little remainder of caffeine left behind in the manufacturing.

However, tea with milk will always be a great favorite of mine, whether with a plant-based milk or with a plant-based cream.

There was a So Delicious brand french vanilla (my favorite flavor) creamer that I first tried last year. I drank the beverage straight out from the container with a straw. It was nice, cold, and tasty, so I know how good the drink would taste poured in a hot cup of tea. It was made with coconut milk.

 

Soy Milk And Cornbread

 

The day before yesterday I headed to one of my local grocers to see if they had any of my favorite brand of vanilla soy milk back in stock.

I had to get my milk, and I was in luck there was four half a gallons of the product left upon the shelf.

I then went to get me some corn muffin/cornbread mix to prepare at home. I love my cornbread too! I haven’t had any within a week or two.

Toast

I went and did some more grocery shopping early yesterday morning. I needed to pick up a few items such as two loaves of bread, a bag of rice, another tub of butter, and other things.

I had to settle for Earth Balance brand of non dairy, non gmo, olive oil buttery spread which is also good (I just love their vegan non dairy white cheddar cheese puffs), for when I run out of my other tub of plant butter.

I also wanted to purchase a half a gallon of vanilla soy milk but my brand was all sold out.

I love toast and made a bunch yesterday when I got back home.

I use to make a french toast for someone where I’d crack an egg into a bowl, pour in some milk, then mix up the contents until the yolk was textured, then I’d dip in a slice of bread to get it saturated, and put the slice into a greased heated pan.

I am definitely a bread eater but without the eggs. There are other ways to doll up toast if one desires to.

I’m fine with plain old toast and butter on whole wheat bread made in the toaster oven. I don’t need anything fancy.

Appetizers

 

It’s exciting to have more options to choose from and that cater to our lifestyle, health, and special diets, nowadays, whether we are vegan/vegetarian/pollo pescetarian or just plain gluten free, and so on.

I love plant milk, preferably soy and cashew, the vanilla flavors suit me best. I don’t like almond milk at all.

I also love cashew cheese and olive oil crafted buttery spreads.

I tend to come up with ideas and tasty plans to create then to put into effort within my foods.

I’m just glad I can experiment with a variety of plant sources without sacrificing great flavor.

So go and get that plant-based milk, cheese, and butter if it’s befitting to a preference or way of living.

 

Silver Dollars

 

I haven’t eaten pancakes in a long while now but when I use to prepare them I made them small.

I didn’t like the average size pancakes.

After mixing up the batter I’d dip in a table spoon and scoop out about the same equivalent within measure and let the slight thickness of the mixture empty into the grease of the pan.

I’d create what my family called “silver dollar” pancakes, cute and with volume.

I wouldn’t put too much milk (plant-based milk can be used) or water into the mix just enough to provide a good and preferable consistency for my pancakes to come out nicely textured.

The pancakes always tasted better cooked in a butter (plant-based butter or margarine can be used) compared to vegetable oils.

I would eat those pancakes anytime of the day, for breakfast, lunch, or dinner. Whenever my appetite called out for them.

It didn’t matter whether or not I used syrup over the pancakes they were delicious either way.

Most of the time I ate them without any topping, and I’d fix and eat multiple silver dollar crafted pancakes until I had gotten thoroughly full.

 

Apple Pie And Apple Sauce (Applelicious Is Apple Wholesome)

I love apples, especially the yellow ones.

I love apples that are both sweet and tart I love biting into the juicy and crisp flesh of the fruit. I don’t like apples that are kind of soft, they’ve got to be firm.

The Red Delicious and the Granny smith variety are my favorites, McIntosh are okay but those other three are my specialties.

I was never a major pie eater as I never cared much for pie the only type of pie I would eat was homemade sweet potato growing up. My mother liked pies and when she tried pumpkin pie for the first time a few years back she told me it tasted similar to sweet potato pie yet it was even better. So she is now fond of pumpkin pie.

I never tried Pumpkin pie though I do love apple pie. Apple pie is my mother’s favorite among all the other pies she’s eaten also. My mother reminisced to me how in down south Virginia our family use to make some yummy apple pies from scratch with fresh granny smith green apples.

I use to eat apple pies frequently during my twenties, I loved biting and chewing into the crust of the pie as the whole entire parts of the pastry was so delicious, and I use to drink cold milk along with eating them.

There were certain types of pie that I didn’t like and didn’t want to eat I’d just nibble on the crust because I wasn’t fond of the fruity sections prepared within the pies. Apple pie was the only pie that I could delightfully stomach down, I guess it all depends on how a pie is crafted.

Applesauce was a dessert I’ve always eaten and enjoyed I also like it blended with cinnamon spice. I had purchased the Santa Cruz brand organic applesauce a few times in the past and the product was of very good quality. Applesauce tastes really good cold and it is a really healthy light food to snack on.

My mother fed me applesauce as a child just as I’m sure a lot of our parents have, and it is loved, and a favorite, among the young and the old. It is a pleasant option for those who have to eat pureed foods and a convenient way for some to help swallow a pill down with, or to mix powdered medicine into for a tolerable intake.

Apple juice, another treasure and extension to indulge in, is a drink we constantly keep in the house as the beverage is both nutritious and healing for the body.

What would we do if we didn’t have apples to incorporate into the various forms of our diets? I don’t even want to imagine a circumstance of that nature, not the way I love to eat apples, apple pie, applesauce, and drink apple juice.

If I loss my “apples” I’d probably end up in the “nut” house. Nevertheless, nuts are nutritious too.