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Hi there! I'm Katherine, and Beloved Kitchen is where I share healthy gluten free and vegetarian recipes, as well as the stories and travels that intersect my life. I hope you enjoy your time here!
-xo KA

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Loaded oatmeal bowls {vegan & gluten free}

Loaded oatmeal bowls {vegan & gluten free}

I can hardly believe that we’re already two weeks into our move to Switzerland. I’ve been enjoying my time here so far - the city is really beautiful, the air is super clean, our temporary flat is quiet and peaceful (we’re right next to Lake Zurich in the Wollishofen neighbourhood), and it’s really easy to get around by public transport. I’ve been enjoying walking around and discovering what the city has to offer - I did a great Vinyasa Flow class at Planet Yoga last week and I’m thinking about doing a bouldering session at Minimum Bouldering Gym, and this week I’m planning on checking out some of the many local food markets the city has to offer (if it stops raining so much)! I’m looking forward to the spring, when the weather will be better to do a bit of hiking in the Zurich area. If you have any suggestions on cool things to do in the city, I’m all ears!

Loaded oatmeal bowls {vegan & gluten free} | Beloved Kitchen
Loaded oatmeal bowls {vegan & gluten free} | Beloved Kitchen
Loaded oatmeal bowls {vegan & gluten free} | Beloved Kitchen

Despite everything I like about our new home, I must admit that it’s taking me a bit of time to adjust to such a big change. Being in a smaller place after living right in the middle of London is like day and night, and going from full time employment to being a full time job-seeker in a new country is a bit of a shock. On the other hand, I know I need to view all of this spare time as a true blessing - it’s giving me a chance to take stock of the things I want to accomplish in 2019 and spend a bit more time doing some of the things I didn’t get the chance to do while life was still so hectic. That’s one of the beauties of starting a fresh new adventure at the beginning of a new year - it makes resolutions and goal-setting seem a little bit more natural.

Loaded oatmeal bowls {vegan & gluten free} | Beloved Kitchen
Loaded oatmeal bowls {vegan & gluten free} | Beloved Kitchen

Since moving to Zurich, I’ve been taking the time for slower breakfasts and lighter eating in general. It’s been good to take a step back from all of the holiday indulgences and go back to our usual way of eating - that is, more towards the plant-based side of the spectrum. Warm bowls like this gluten free loaded oatmeal bowl have been my favourite ways to start the day - the beauty is that you can really make an amazing bowl with whatever you have to hand. This recipe is the bowl I’ve been making on repeat lately, but I’m sure as the seasons change I’ll be switching up the toppings. This one is made with toasted almond and coconut flakes, hemp seeds, almond butter, frozen raspberries, cinnamon and nutmeg. With the obligatory drizzle of almond milk and pure maple syrup, of course. I hope you enjoy it as much as we do around here! -xo KA

Loaded oatmeal bowls {vegan & gluten free} | Beloved Kitchen

Loaded oatmeal bowls {vegan & gluten free}

This loaded oatmeal bowl has been my go-to slow winter breakfast this month. The recipe includes my favourite toppings of the moment, but I’m sure as the seasons change I’ll be switching things up. Other topping ideas include fresh fruits (I’ve opted for frozen raspberries since fresh raspberries are out of season right now), dried fruits, different nut butters, bee pollen, cocoa powder - you get it: pretty much anything your heart desires!

Ingredients:

  • 1/2 cup | 75 g gluten free quick cooking oats

  • 1 cup | 250 mL water

  • 1 pinch sea salt

  • 1 large pinch ground nutmeg

  • 1/2 tsp ground cinnamon

  • 1 handful toasted almond flakes

  • 1 handful toasted large flake coconut

  • 1 handful dried cranberries

  • 1 handful raspberries (choose frozen if they are out of season)

  • 1 tbsp almond butter

  • 1 tbsp hemp seeds

  • 1 splash non-dairy milk

  • 1 tsp maple syrup

Method:

Start by preparing the oatmeal. Add the quick-cooking gluten free oats, water, sea salt, nutmeg and cinnamon to a small saucepan. Bring to the boil over high heat, then reduce to low and simmer for 2-3 minutes, stirring frequently. You can add a splash of water if you prefer a thinner consistency. Transfer the oatmeal to a serving bowl.

Now it’s time to load up your oatmeal with toppings: arrange the toasted almond flakes, toasted coconut flakes, dried cranberries, almond butter, and frozen raspberries on top of the oats. Add a splash of almond milk and a good drizzle of maple syrup, and finish the bowl by sprinkling hemp seeds over the top.

Serve immediately and enjoy a slow and healthy breakfast!

Serves one.

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