Reconnect with Food by Candace Ashley

Healthy oatmeal bowl with colourful fruits

Learn how our food creator from the United States whips up delicious oatmeal and taco dishes for suhoor and iftar respectively, this Ramadan.

Suhoor: Oatmeal bowl

Ingredients:

  • Oats
  • Coconut, almond, or dairy milk
  • Water
  • Black seeds
  • Almonds
  • Pecans
  • Honey
  • Mushroom powder
  • Halal collagen
  • Cantaloupe
  • Banana
  • Dates
  • Fruit of your choice

Keep in mind that this recipe is meant to be customizable. You can add as much or little of each ingredient as you want so that it is tailored to your taste buds. Get creative and fill your bowl with any kind of fruit or nut that you prefer!

Optional to make it plant based, or you can use actual dairy.

You can make this recipe in the morning and eat it on the spot, or you can make it at night so it is ready when you wake up. If you make it the night before, you will use room temperature water (instead of hot water) so you can cover it and place it in the refrigerator. You can eat it straight out of the refrigerator or heat it in the microwave.

Preparation:

Prepare the fruit.

Rinse and dry any fruit. Cut and dice it into bite-sized pieces. Place in individual bowls and leave out on the counter.

Prepare the oatmeal

Place desired amount of oatmeal in the bottom of an empty bowl. Pour boiling water over it until it is thoroughly covered and there is a small amount of excess water. The oats will absorb most of the water, allow them to swell and become hot and soft.

Lightly sprinkle with performance mushroom powder and collagen powder.

Assemble the bowl

When the oats have absorbed all of the water, add layers of your fruits and nuts. Drizzle with honey and garnish with black seeds. Add a splash of coconut milk to desired consistency.

Serve.

Healthy salad bowl with colourful vegetables

Iftar: Taco bowl

Ingredients:

  • 1 lb ground turkey, beef, or veggie substitute
  • 1 envelope of taco seasoning
  • Lettuce
  • Cilantro
  • Tomato
  • Red or yellow onion
  • 1 – 2 ripe avocados
  • Lime
  • Salt
  • Lemon pepper
  • Taco/hot sauce
  • Sour cream
  • Black or pinto beans

Keep in mind that these bowls are meant to be customizable. You can add as much or little of each ingredient as you want so that it is tailored to your taste buds. Get creative and fill your bowl what you prefer.

Optional to make it plant based, or you can use actual meat and dairy. It tastes the same both ways.

Any leftovers should be stored in the refrigerator in separate containers. This is a very easy recipe that can be used as meal prep, as it is very easy to make multiple bowls over several days. If cooking family-size, increase the ingredients so there’s enough to go around for everyone’s bowls.

Preparation:

Prepare the veggies

Thoroughly rinse and dry the veggies that need to be washed (tomato, lettuce, and cilantro).

Dice the tomatoes.

Finely mince the onion.

Chop and shred the lettuce.

Remove the cilantro from the stem and give it a rough chop.

Place all sliced veggies in individual bowls with lids and place in the refrigerator to chill.

Prepare the guacamole

Pit 1-2 avocados and place into a medium bowl. Add onion, cilantro, lime, hot sauce, salt and lemon pepper to taste (customize based on how much salt or spice level you prefer). Mash together until most of the chunks are gone. Cover and place in refrigerator to chill.

Prepare the meat and beans

Add the meat to a pan and cook on the stovetop. Break it up with a spatula as you turn it so that it crumbles into small pieces. Add the beans to a saucepan and let simmer on low heat. Stir both frequently.

Prepare the taco seasoning mixture by dumping the packet in a small cup and add the corresponding amount of water (follow directions on the packet). Stir together. When the meat is cooked all the way through, pour the mixture over the meat and stir it in evenly. Let it get bubbly and turn down the heat and let the seasoned meat simmer.

Assemble the bowl

Remove all of the chilled veggies from the refrigerator. Turn off the heat on the meat and beans.

In an empty bowl, layer all contents starting with the hot ones at the bottom. Place a scoop of seasoned meat in the bottom of the bowl and add a scoop of strained beans. Sprinkle in the veggies (tomato, lettuce, cilantro, and onion). Garnish with a scoop of guacamole, sour cream, hot sauce, and a squeeze of fresh lime.

Serve.