Cinnamon Apple Oatmeal in a Rice Cooker


Growing up in an Asian household, rice was a staple for every meal. It was even the first thing that I learned to make! My mom would call from work when I was in elementary school and ask us to make rice so that it would be ready by the time she got off of work. We used the finger method, never quite measuring the water to rice ratio. Once the water hit a certain spot on your finger, it was ready to cook.

We only made rice in our rice cooker… nothing else. There was white rice, red rice, and sticky rice. Panasonic sent over an electronic rice cooker and gave me a challenge. I had to make breakfast using their rice cooker for their #RiseAndShine Better Breakfast Month Challenge!

The cooker itself comes with a steaming tray. That’s brilliant! How come I never thought of that before? You could fill the rice cooker with water and then put your vegetables on top of the tray. Close the lid and let the vegetables cook.


I’ve never owned a rice cooker that had more than one button. Usually, it’s just press down to cook and that’s it. I mean, it makes sense to have more buttons since brown rice takes longer than white rice to cook. For a more versatile rice cooker, you need to have more options. This does just that.

I chose to make oatmeal. Steel cut oats, to be exact. I figured that since steel cut oats had to sit on the stove for a while to cook, a rice cooker would be just as efficient. I tossed the oats in with some liquids, spices, and apples.
The finished product was a thick, fully cooked, flavorful, and chunky bowl of oats.


The apples became really soft, so if you prefer a harder apple, toss in your chopped apples after the oatmeal is done cooking.

Now’s your chance to win your very own Panasonic Rice Cooker! All you have to do is enter using the Rafflecopter below. If you create your own #RiseAndShine meal and tweet the picture to @HomePanasonic and @kimberlywyn, you can earn bonus entries! This giveaway lasts for a week, so you better get on it quick! :)

Cinnamon Apple Oatmeal in a Rice Cooker


  • 2/3 cup steel cut oats
  • 2 teaspoons cinnamon
  • pinch of salt
  • 1 2/3 cups almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 apple, finely chopped


  1. Mix together all ingredients in your rice cooker.
  2. Close the cover and press "porridge" to cook.

a Rafflecopter giveaway

This is a sponsored post, but the opinions expressed are my own.

Chicken Avocado Lime Soup


I’ve never tried making soup on the stove before. I know, I know… it’s so simple. It’s just that I’m not that much of a cook. The Pampered Chef® sent over some of their Nourish bowls and the moment that I saw them, I knew soup was meant for the middle. 


The Pampered Chef has teamed up with Feeding America® through The Pampered Chef’s Round-Up From the Heart® campaign. Did you know that 1 in 6 Americans face hunger? It’s an issue that is easily looked over, yet affects so many of us today.

According to Google, nourish means to “provide with the food or other substances necessary for growth, health, and good condition.” The word “nourish” is fitting for these bowls because $2 from every bowl bought goes to Feeding America, which provides 18 meals for those in need. The thing that I love most about Round-Up From the Heart is that the funds collected are used in the community where the donations came from. You get to support your local community through this campaign by buying your own Nourish bowl here (I have four!).


This soup is easily made in half an hour. I had no idea that this much flavor could come from so few ingredients. I was afraid that the soup would be bland, but the jalapenos and lime came together beautifully. I liked the level of spiciness from adding the whole jalapeno, seeds and all.

I used Pampered Chef’s 1 cup prep bowls to place all of my chopped cilantro, tomatoes, green onions, jalapenos, and lime juice. It made cooking a breeze. Everything was prepared ahead of time and all I had to do was toss them in at the right time. Make sure your pot is big enough to hold all of that liquid. I’d recommend using the Rockcrok Dutch Oven since it has a lid as well.


I chopped up my chicken prior to throwing them in the pot to cook, but I think shredding them would have been better. Either way, it doesn’t matter. Recipe from Cooking Classy.

Chicken Avocado Lime Soup


  • 1 1/2 lbs boneless skinless chicken breasts (I used 4)
  • 1 Tbsp olive oil
  • 1 cup chopped green onions, including the whites
  • 2 jalapeños, minced (leave seeds if you want soup spicy, omit if you don't like heat)
  • 2 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 Roma tomatoes, diced
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1/3 cup chopped cilantro
  • 3 Tbsp fresh lime juice (I used one whole lime)
  • 3 medium avocados, peeled, cored and diced
  • Tortilla chips, shredded cheese, sour cream for serving (optional)


  1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
  2. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts.
  3. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).
  4. Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice.
  5. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving).
  6. Serve with tortilla chips, cheese and sour cream if desired.

  This is a sponsored post, but the opinions expressed are my own.

Mashed Avocado Toast


Things have been a bit crazy this past week on the count of I am now a married woman!


That’s right, folks! I married my boyfriend of the last 6 1/2 years on Saturday. How does it feel? Exactly the same as it did before. I don’t know why people think marriage changes so much. We’ve lived together for the past three years and after the wedding, we continue to do so. The only thing that really changes is my last name and that I have an extra ring on my finger now.


Our wedding day went by so quickly. You truly blink and the night’s over. We had such a wonderful celebration surrounded by the people we love.


I’ll fill you in on the details later, but for now, here’s some avocado toast!


I can eat this stuff on a daily basis. Thank you California for having an abundance of the best avocados available. It truly makes my heart happy.

Mashed Avocado Toast


  • 1 slice of bread
  • 1/2 avocado, mashed
  • 1 1/2 tsp red pepper flakes
  • 2 tsp lime juice
  • pinch of garlic salt, to taste


  1. Mash all of the ingredients together except for the toast.
  2. Toast the bread.
  3. Spread the avocado mixture on top of the toast. Sprinkle additional red pepper flakes on top (optional).