Diana Goldman

Diana Goldman received a B.S. from Cornell University in Nutritional Science and an Ed.M. from Harvard University. Proving one’s never too old for change and looking at the world in new ways, she became a vegan at 48 years old and then obtained a Certificate in Plant Based Nutrition from eCornell. She attended Main Street Vegan Academy where she trained to be a Vegan Lifestyle Coach and Educator and Rouxbe Cooking School to obtain a Certificate in Plant-based Cooking. She loves sharing information about the joy, peace of mind, palate pleasure, and health benefits that come from a vegan lifestyle. She hosts the Beantown Kitchen Cooking Show on YouTube teaches cooking classes, caters and shares recipes and resources on her website Beantown Kitchen.

2-Minute Oatmeal Bowl

My husband and I eat oats just about every morning for breakfast and there are a variety of reasons we love doing so. They are a simple-to-prepare, low-fat, breakfast option whether using rolled oats, served cold and uncooked with plant-based milk, or steel-cut oats, boiled and then simmered in water for twenty minutes. Either way, they are delicious with the addition of cinnamon, ground flax seeds and fruit or a whole assortment of other toppings like, raisins, maple syrup, nuts, cocoa powder and coconut flakes.