It's been 11 years, 132 installments of this column, and roughly 660 recipes, but it's finally time to hang up the apron. I've had a great time writing for the Performance Menu through the years, but with the changing seasons of life, I'm just not spending much time in the kitchen these days. We still cook our food and eat well, but I just don't have the time for creative cooking I once did.
 
Those who have been long-time readers of the Performance Menu will recall how the recipes have changed over the years, reflecting my changing views on nutrition. In the early days, it was very low carb and strict Paleo, then more carbs came in the form of tubers around 2010, then I trended out of traditional Paleo starting in around 2013. In that vein, and completing the transition, this last installment of "Cooking with Scotty" will feature all recipes that are non-Paleo.
 
Amaranth Cereal
 
Amaranth pops just like corn. You can easily make your own tasty breakfast cereal!
 
Time: 5 minutes
 
• 1/4 cup amaranth
 
Heat a pot over high heat. Be sure to let the pot get very hot first, or you'll be likely to burn the seeds before they pop. Add a tablespoon of amaranth to the pot and stir continuously; the seeds should begin to pop like tiny popcorn almost at once. Once mostly popped, dump the seeds into a bowl and then add the next tablespoon of seeds; repeat until you've popped all the amaranth.
 
Once cooled, add a milk of your choice and enjoy as a homemade breakfast cereal. You can also add fresh berries, nuts, etc. if you wish.
 
Another option is to make a large batch and store in an airtight container.
 
Nutritional info: 1 serving at 29g carb, 7g protein, 3.5g fat. (amaranth only)
 
 
Apple Amaranth Breakfast
 
Time: 25 minutes
 
• 1 3/4 cup water
• 3/4 cup amaranth
• 1 apple, stemmed and cored
• 1 Tbsp. honey
• 1 Tbsp. coconut oil
• 1/4 tsp. salt
 
Grate the apple and add it to a medium pot. Add all of the remaining ingredients and bring to a boil. Reduce the heat, cover and simmer for around 20 minutes, stirring occasionally. You can adjust the consistency if you wish by either cooking longer, or adding a bit more water. Serve warm.
 
Nutritional info: 2 servings at 63g carb, 10g protein, 12g fat.
 
 
Black Lentils
 
I've often featured recipes where the leftovers or "byproducts" from a prior meal are used to create the next. It can save a lot of time, plus you can get some great flavors doing this. This is one such recipe, as it uses the juices from roasting a whole chicken in a paprika sauce. You can always cook a chicken first and then cook this recipe as written, or you can simply do the alternative version if doing it from scratch.
 
Time: 1 hour
 
• 2 cups black lentils
• 2 Tbsp. leftover chicken fat (or coconut oil)
• 1/2 onion, chopped
• 1/2 cup halved cherry tomatoes
• 3/4 cup leftover cooking juices (broth or water works too; see below)
• 1/2 cup organic milk
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1/2 tsp. chili powder
• 3 Tbsp. butter
 
Soak the lentils in water overnight. Cover them with several inches of water as they will soak up a surprising quantity. Drain and rinse them when ready to begin cooking.
 
Place them in a medium to large pot along with enough water to almost cover them. Bring to a boil, then cover and simmer on low for about 45 minutes. Drain off excess water, if any. Transfer the lentils to a bowl.
 
Place the chicken fat or oil in the pot and bring to medium heat. Add the diced onion and sauté until soft. Add the tomatoes and cook for 2 more minutes. Now, add the cooked lentils, cooking juice or broth, and all of the remaining ingredients. Bring to a boil, and then reduce to a simmer. Let the lentils simmer for around 15 minutes, adding more water or juices if it becomes too dry. You can also allow it to cook longer to boil off some water if you like a thicker consistency.
 
Nutritional info: 4 servings at 33g carb, 26g protein, 17g fat.
 
 
Lemon Lavender Oatmeal
 
Tired of the same old oatmeal recipes? Here's an easy way to add a unique flavor to this morning staple.
 
Time: 10 minutes
 
• 2 cups water
• 1 slice lemon
• 1 tsp. dried lavender
• 2/3 cup steel cut oats
• 1 Tbsp. maple syrup
• 1/4 tsp. salt
• 1 Tbsp. butter
 
Put the lavender into a small cheesecloth or teabag. Place the water, slice of lemon, and the dried lavender in a glass and allow to steep overnight. (You can also just put the lavender into the water loose; if a little bit stays in the water it will be no problem.) Remove the lemon and lavender.
 
Put the steeped water and salt into a small saucepan. Bring to a boil, and then add the oats. Reduce to a simmer and stir often, adding the butter and syrup. Cook until the oatmeal is at your desired consistency, then remove from the heat and allow to sit for 1 minute. Serve warm.
 
Nutritional info: 2 servings at 37g carb, 9g fat.
 
 
Cinnamon Sweet Potato Oatmeal
 
Here's a simple way to add some flavor to oatmeal, using some leftover sweet potatoes.
 
Time: 5 minutes
 
• 1 cup organic milk
• 1/2 cup oatmeal (quick cooking)
• 1/4 cup pre-cooked sweet potatoes
• 1 Tbsp. raisins
• 1 Tbsp. honey
• 1 tbsp. butter
• 1/4 tsp. cinnamon (more if you wish)
• pinch of salt
 
Add all of the ingredients to a small or medium saucepan. Bring to a boil, and then reduce to a simmer, stirring often until thickened. Remove from the heat and allow to sit for a minute before serving.
 
Nutritional info: 1 serving at 73g carb, 8g prot, 22g fat.