Are you looking for a warm, filling, healthy, high fiber, slightly sweet, crunchy, chewy not boring breakfast, that you can make ahead and even freeze? Check out this recipe for baked oatmeal.
If you are a fan of soaking your grains you can for sure do this step the day before, then continue with the rest of the recipe.
I’ve made several variations on baked oatmeal over the past few months, typically I mix oats, fruit, sweetener, a handful of nuts, a couple eggs, and some type of milk, and bake in the oven like a casserole. What makes this recipe different, is you caramelize your bananas in butter first (ever had bananas foster? same idea), then add the rest of the ingredients.
My favorite fruit combo is frozen blueberries and cherries, but you could also do peaches, or raspberries (or whatever your heart desires). I use cow’s milk, but nut milk would also work well.
Check out the recipe below and let me know what you think…
Baked Oatmeal With Caramelized Bananas And Blueberries
3 Tbsp butter
2-3 ripe bananas
2 cups rolled oats (not instant)
½ tsp salt
1 tsp baking powder
½ tsp ground cinnamon
1/3 cup walnuts
1/3 cup maple syrup
½ cup milk
1 tsp vanilla
1.5 cups fresh or frozen blueberries (or a mix of cherries, raspberries, or blackberries)
Preheat oven to 375.
Butter an 8 x 8 square baking dish.
Slice bananas, and place them in a single layer on the bottom of the dish. Bake at 375 for about 20 minutes, or until they start to smell really good.
While the banana layer is baking, prep your other ingredients. In a bowl, mix together the oats, salt, baking powder, cinnamon, and half of the walnuts.
In another bowl, whisk together maple syrup, milk, eggs, and vanilla.
Once the bananas have caramelized, pull them out of the oven.
Stir the oat mixture into the egg/ milk mixture to combine. Pour this over the bananas. Gently stir in the berries, and top with remaining walnuts (now everybody should be in the pan).
Bake for about 45 minutes, until the top is golden brown and the oat mixture has set. Remove from the oven and let cool for a few minutes.
Serve with a drizzle of maple syrup, or a spoonful of yogurt.
Anne McCranie is a Portland, Oregon based Personal Trainer and Licensed Massage Therapist. She offers this recipe to tickle your taste buds. Please see your medial professional for specific dietary advice.
I made this delicious, salty, tangy, sweet, crunchy, perfect for July 4th corn salad last weekend, and for once in my life I stuck to the recipe. Well I did have one avocado on the counter who was screaming “eat me now or loose me forever”, so I sliced it and put it in the salad.
Have you heard I’m now oninstagram? It’s true! Smitten Kitchen (where I saw this corn salad recipe) is one of my favorite finds. They have beautiful photos, the recipes are typically easy-ish to follow, and if you click on the photo it takes you right to the recipe.
This is sort of an upside down salad, in that the creamy dressing is on the bottom, and you pile crisp veggies on top. Tajin can be found at most grocery stores (this is the stuff they sprinkle on street corn in Mexico, you can also use it to zaz up a michelada). I made extra of the pickled onions and have been using them all week on eggs, salads, anything that needs a little zing. Try this recipe out and let me know what you think.
Corn Salad With Cojita and Pickled Onions
1/2 a small red onion, thin sliced
2 tablespoons red wine vinegar
1/2 tsp sugar
1/4 tsp salt
2 tbsp cold water
4 ears of corn, shucked
1/3 cup sour cream
1/3 cup mayonnaise
3 oz crumbled cojita cheese
1 lime, halved
handful fresh cilantro
small avocado, sliced
First make your pickled onions (don’t worry, this is really easy). Mix red onion with vinegar, sugar, salt, and water and refrigerate it while you work on the rest of the salad.
Grill your corn (I do not have a grill so I just rolled these babies around in a hot pan to sear the outside a tad).
Make your dressing – mix the sour cream, mayo, and cheese, and spread over the bottom over a serving platter.
Once the corn is cool enough to handle, slice off the kernels and pile them on top of the cheese.
Squeeze the juice of half of a lime over the corn, and top with pickled onions, avocado and cilantro. Sprinkle with Tajin (or a mix of chili powder and salt).
Hey there, I’m Anne McCranie, owner of Fluid Movement + Massage LLC. I offer this recipe to tickle your taste buds. I believe in eating a variety of whole foods, in season when possible, and sharing delicious food with people you love. Please see your medical professional for specific dietary advice.
We are in the middle of very strange times now with regards to food shopping. Can you maintain a healthy, whole food, based diet while hunkering down at home? Check out this recipe for an easy and delicious dinner that you can customize to suit even your pickiest of eaters. The golden sauce hits on savory, sweet, salty, and garlicky notes, and it’s golden hue brightens up any winter day. I did add some sour cream and shredded cheese to my bowl, but you could easily sub non dairy cheese, or just leave these off to make a vegan version.
Start with your favorite grains (I used brown rice, but feel free to sub quinoa, bulgar, or even a short pasta like orzo), add your choice of beans, greens, sliced avocado, peppers, a handful of cilantro, sliced olives, then top it with the sauce. I used canned beans, but you could for sure use dried beans. The hardest, or most time consuming part of this is the prep, so if you slice your veggies and cook your beans and rice ahead of time, you will have a quick and easy supper ready in minutes. Feel free to adjust the ingredients based on your tastes and what you currently have on hand.
Try this recipe and let me know what you think!
1 cup uncooked brown rice
1 can (or about 2 cups) cooked black beans
3/4 can (or about 1 cup) cooked garbanzo beans (you will use some of these in the sauce recipe below…)
1 Tbsp coconut oil
1 Tbsp of tamari or soy sauce
1 bunch of kale, chopped
1 avocado, sliced
1 red bell pepper, sliced
1 handful of cilantro
2 Tbsp sliced black olives
1 Tbsp golden sauce (see below for recipe)
Optional toppings: 2 Tbsp sour cream, and a sprinkle of shredded cheddar cheese
1/3 cup cooked garbanzo beans (save the rest of the can to use in the bowl)
1/4 cup olive oil
juice and zest from one lemon
2 Tbsp of nutritional yeast
3 Tbsp maple syrup
2 garlic cloves
1 tsp cumin
1 tsp turmeric
1 tsp curry powder
1 tsp salt
1/3 cup water
To make the sauce: Add all ingredients to a blender or food processor and blend until smooth. If you make it ahead and store it in the fridge it will thicken a little. Add more water, and shake it up, to thin it if needed. I ended up with a pourable salad dressing type consistency.
Prepare golden sauce (you can do this up to three days ahead)
Cook rice as directed.
Saute kale for a couple of minutes in coconut oil, then add tamari.
Assemble your bowl: layer about 1/4 cup rice, 1/4 cup black beans, 1/3 cup garbanzos, 1/4 of the cooked kale, 1/4 of the sliced avocado, 1/4 of the sliced peppers, 1 tsp olives, and as much cilantro as you like. Drizzle a spoonful of golden sauce on top, add your (optional) sour cream, and cheese, and serve! This will make 2-4 bowls depending on your appetite, so just about perfect for a family of four.
Its that time of year again! Have you found yourself avoiding your neighbors for fear that they will try to unload their unwanted zucchini on you? No need to hide! Take all that free zucchini, and try this hearty recipe the whole family will love, even the most zucchini neutral people in your life…
Zucchini Boats Recipe
2cloves minced garlic
1tablespoon dried basil
3/4cup shredded mozzarella cheese
1/4 cup fresh grated Parmesan
1 Tbsp chopped parsley
Preheat oven to 375F.
Slice zucchini in half lengthwise, and carve out the insides with a spoon. Chop the zucchini ‘meat’ and set it aside. Line a baking sheet with parchment paper. Place zucchini boats, flat side up, on baking sheet.
Heat olive oil in a heavy skillet or wok. Cook onion for 2-3 minutes. Add garlic and ground beef, and cook until the meat is no longer pink, about 5 minutes. Add the marinara sauce, zucchini pulp, and spices. Simmer for 10 minutes.
Spoon beef mixture into zucchini boats. Top each with a sprinkle of mozzarella, then Parmesan cheese.
Bake for 20 minutes or until the cheese is melted. Sprinkle with parsley and serve!
Anne McCranie is a Portland (Sellwood), Oregon based personal trainer and licensed massage therapist who loves to talk about, cook, share, and eat delicious food. This recipe is meant to tickle your taste buds. Please see your medical professional for specific dietary advice.