MRE RECIPE: Breakfast Oatmeal

This is the basic recipe for your homemade healthy instant breakfast oatmeal.

Ingredients:
1/2 cup quick oats
1/2 tsp cinnamon
1/2 tsp vanilla powder

Add-Ins:
1/4 cup dehydrated fruit (I used blueberries here)
1/4 cup chopped nuts

Directions:
Combine and seal.  When ready to eat, add 1 cup boiling water for soupy oatmeal and less for thicker oatmeal. Add sugar if desired (I use raw sugar whenever possible but you can add stevia for a low-sugar breakfast). Steep for about 10 minutes.

Works with old fashioned oats too but takes about 10-15 minutes longer. Yummy! // Works with almost all dehydrated fruit, pumpkin powder, etc. Alter spices to match add-in. Add powdered milk if you like it creamy.

MRE RECIPE: Italian Hamburger Goulash

This is a quick meal to throw together for work's lunch. It is filling and healthy!

Ingredients:
1/2 cup ground beef crumbles
1/4 cup tiny pasta, like orzo
1 tbsp tomato powder
1 tbsp sweet bell pepper strips or bits
1 tsp onion bits
1/2 tsp garlic powder
1/2 tsp Italian seasoning
S/P to taste

Directions:
Combine all into a jar or bowl with lid. When ready to eat, add boiling water, approximately 1 cup.  Shake, cover, and let sit for 15 or more minutes. Add more water for a soupy texture, and less for a thick casserole texture.


Notes:

• Variation: Add other vegetables like zucchini, carrots, mushrooms, etc.
• Gluten-Free: Cook gluten-free pasta to almost done, then spread in a single layer on your dehydrator sheet, and dehydrate until quite crispy. Once dry and cooled, store in a jar with a tightly-fitting lid. Use in recipes like this.
• Low-Carb: Instead of pasta, use dehydrated zucchini strips / noodles (zoodles).

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Please note: all recipes on this blog and for the book are single serve, and use dehydrated or freeze-dried ingredients, as well as store-bought (or made-at-home-then-dehydrated) pasta, rice, potato flakes, etc. I don't like using soy, but a beef bouillon cube tastes similar.