Baked Pumpkin Oatmeal
Ingredients:
2.5 C #organic #Pumpkin purée
7 Tbsp Organic coconut sugar OR Real Maple Syrup
2 large eggs
1 tsp pumpkin spice
1/2 tsp #Himalayan salt
3/4 tsp baking powder
1/2 tsp vanilla extract
1.5 C unsweetened vanilla almond milk (I make my own)
2.5 C dry #gluten free rolled oats
Instructions:
Preheat oven to 350*.
In a large bowl whisk together, pumpkin, sugar/syrup, eggs, vanilla, spice, salt & baking powder until smooth.
Whisk in milk next.
Add dry oats & stir.
Coat 8x11.5 baking dish with coconut oil.
Pour mix into dish & cover with foil.
Bake for 30 min, remove foil.
Bake 5-10 min longer, or until toothpick comes out mostly clean & slightly browned on top.
These oats will not be dry. They are moist & thick!
You can eat hot out of the oven or let cool & refrigerate.
Optional toppings: almond/coconut milk, nuts, whipped coconut cream, shredded coconut, cinnamon, fruit, etc.
If you love Pumpkin like I do, this dish will not last long!
Cut into 10 servings.
I am a mother of 2 girls, wife to a CHP officer & on a mission to build my future from home & share my journey into the world of Health & Fitness!! I love to sleep! I am NOT a morning person. I am learning how to deal with all the things I cannot control. I have been struck by the depression demon & overcome it many times. I've been overweight. I grew up with bad nutrition habits. I don't like to follow the rules. I am learning to be more spontaneous in life.
Saturday, October 24, 2015
Thursday, January 22, 2015
Veggie Lasagna Soup!
A friend of mine posted a recipe for Lasagna Soup from SkinnyTaste.com & it looked DELICIOUS!
But I like soups full of yummy veggies! So obviously I decided to come up with a veggie laden version of my own. If you know me or have been following me, you know that I NEVER follow a recipe to a T. I always create my own rendition & then blog it. Whether it was good or bad!!
So here it is:
Ingredients for Soup:
Cooking spray (I have a Misto with Organic EVOO in it)
4 True Story Organic Sweet Italian Chicken Sausage links, cut into half moons.
2 Cloves garlic, minced
1/2 c Yellow onion, diced
1 c Carrots, diced
1 c Celery, chopped
1 c Zucchini, cut into half moons
2 Bay leaves
3 c Organic vegetable broth (I used Pacific)
2 1/2 c Water
2 c Tomato & Basil marinara (Trader Joe's)
6 oz Organic Brown rice noodles (my kids like rotini more than flat lasagna noodles)
Ingredients for the topping:
1/2 c Fat free Ricotta (Trader Joe's)
6 Tbsp Light shredded Mozzarella
3 Tbsp Grated Parmesan cheese
2 tsp Dried Basil (I prefer fresh, but I did not have any so I used what was in my cabinet)
Directions for soup:
In a large dutch oven or stock pot, spray bottom with cooking spray. Heat over medium & add sausage, onion & garlic, cook for about 5 minutes until it starts to brown. Add carrots & celery, cook 5 minutes longer. Add broth, water, marinara, pasta & bay leaves. Bring to a boil, then reduce heat & simmer for 20 minutes. Add zucchini & simmer 10 minutes longer.
In a mall bowl add mozzarella, parmesan, ricotta & basil. Mix well & cover. Place in fridge until soup is ready.
Makes about 11 cups. Since I like my soup chunky, I was able to scoop out the meat, veggies & pasta to measure in my 21 Day Fix containers so I could stick to my portions as close as possible.
But I like soups full of yummy veggies! So obviously I decided to come up with a veggie laden version of my own. If you know me or have been following me, you know that I NEVER follow a recipe to a T. I always create my own rendition & then blog it. Whether it was good or bad!!
So here it is:
Ingredients for Soup:
Cooking spray (I have a Misto with Organic EVOO in it)
4 True Story Organic Sweet Italian Chicken Sausage links, cut into half moons.
2 Cloves garlic, minced
1/2 c Yellow onion, diced
1 c Carrots, diced
1 c Celery, chopped
1 c Zucchini, cut into half moons
2 Bay leaves
3 c Organic vegetable broth (I used Pacific)
2 1/2 c Water
2 c Tomato & Basil marinara (Trader Joe's)
6 oz Organic Brown rice noodles (my kids like rotini more than flat lasagna noodles)
Ingredients for the topping:
1/2 c Fat free Ricotta (Trader Joe's)
6 Tbsp Light shredded Mozzarella
3 Tbsp Grated Parmesan cheese
2 tsp Dried Basil (I prefer fresh, but I did not have any so I used what was in my cabinet)
Directions for soup:
In a large dutch oven or stock pot, spray bottom with cooking spray. Heat over medium & add sausage, onion & garlic, cook for about 5 minutes until it starts to brown. Add carrots & celery, cook 5 minutes longer. Add broth, water, marinara, pasta & bay leaves. Bring to a boil, then reduce heat & simmer for 20 minutes. Add zucchini & simmer 10 minutes longer.
In a mall bowl add mozzarella, parmesan, ricotta & basil. Mix well & cover. Place in fridge until soup is ready.
Makes about 11 cups. Since I like my soup chunky, I was able to scoop out the meat, veggies & pasta to measure in my 21 Day Fix containers so I could stick to my portions as close as possible.
Friday, January 16, 2015
Coconut Chicken & Sweet Chili Sauce
One of my FAVORITE flavors in the entire world is COCONUT!!!!!
I whipped this up after a friend posted, on Facebook, another rendition of Coconut Chicken. Put my own clean twist on it & BAM! Deliciousness!!!
8 boneless skinless breast tenderloins
1/2 cup unsweetened shredded coconut
1/2 panko crumbs
1/2 cup coconut flour
2 eggs
splash of almond milk
Preheat oven to 400*. Line baking sheet with parchment paper. Pound tenderloins to make thinner. Beat 2 eggs with splash of almond milk & pour into a rectangular plastic container. Mix coconut & panko & put in another plastic rectangular container. Lastly, the coconut flour in a rectangular plastic container. Dredge the chicken in flour, then egg then coconut mix. Place on parchment paper & bake for 10 minutes then flip & bake for 10 minutes longer.
Sweet Chili Sauce
1/2 cup coconut sugar
1/4 cup rice vinegar
1/4 cup water + 2 tbsp water
1 tsp fresh minced garlic
1/2 tsp crushed red pepper flakes
1/2 tsp Sirracha
1 1/2 Tbsp coconut flour
To make sauce:
1. In a small saucepan bring sugar, vinegar & water to a boil. Reduce to simmer & add garlic, red peppers & Sirracha.
2. Whisk flour & 2-4 tbsp water. Because coconut flour is so absorbent this will make a crumbly mix instead of a paste. That is ok! Whisk this into the sugar mix, bring to a boil again & then simmer for about 5 minutes until it thickens. Remove from heat & let sit.
NOTE: the sauce will not have a "jelly like" consistency similar to what you buy at the store. The coconut flour will make this slightly thicker & a little grainy but the flavor is spot on!
*I did not configure nutrition fact on this recipe because of the variations of ingredients ON each piece of chicken. Mainly I try to clean up my recipes & keep my portions in check. I don't care for counting calories personally but you could calculate it if you prefer.
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