Blueberry Coconut Baked Oatmeal

Posted on by

This recipe comes from the home of a super sweet Southern friend who knows how to entertain!  I have enjoyed beautiful healthy meals in her home.

Great for breakfast or dessert.  Try this one and let me know what you think!

Ingredients

  • 2 TBS ground flaxseed + 6 tablespoons warm water
  • 2 cups whole rolled oats
  • ?? cup slivered almonds
  • ?? cup hemp seeds
  • ??? cup coconut flakes
  • ?? cup brown sugar or coconut sugar
  • 1 tsp aluminum free baking powder
  • 1 tsp cinnamon
  • ?? tsp sea salt
  • ?? cup unsweetened almond milk, at room temp
  • ?? cup maple syrup
  • 3 TBS melted coconut oil
  • 1 banana, chopped
  • 1 cup strawberries, sliced
  • ?? cup blueberries

Instructions

  1. Preheat the oven to 350??F and spray an 8×8-inch (or similar) baking dish with cooking spray.
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
  3. Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside.
  4. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
  5. In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
  6. Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
  7. Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
  8. Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.
  9. **If you’d like to reduce the sugar in this recipe, omit the brown sugar and use ??? cup maple syrup.

Notes

Crowd Pleaser – Quadruple the recipe and it will fill 2 – 9X13 pans. Easily fed 9 adults/5 kids with some leftover.

Cabbage Soup

Posted on by

Ingredients 

Cloves garlic, pressed or missed (pressing is easiest)

1/2 onions chopped

4 large zucchini, shredded

10 carrots, shredded 

1 head cabbage (red or green), shredded

2 Tbsp. tomato sauce (or more if you like)

?? cup tomato (or small can)

1 tsp. basil

1 tsp. oregano

sea salt and pepper to taste ( i use at least 1 tablespoon of salt???.ofen 2)

12 cups water or chicken broth

Instructions

  1. Bring to a boil???..then simmer for 20 minutes and enjoy!

Potato Kale Soup

Posted on by

Ingredients 

In a large soup pan, saut?? onion in butter then add other ingredients

 3 tablespoon organic salt free butter 

1 chopped onion six cloves of pressed/crushed garlic

?? teaspoon cayenne pepper (or more if you like)

 1 teaspoon sea salt

3 – 4 quarts of water (we always make a ton of soup so we use 4 quarts of water, just keep adding ingredients until it seems right,  here you can use water, veggie broth, or chicken broth.)

6 large potatoes, cut in bite-size pieces (we leave the skin on)

 1 – 3 heads of kale, cut with scissors into small pieces (use stems only if you cut them very small)

Instructions 

  1. I added thinly sliced carrots this time, but most often, it???s just potatoes and kale 
  2. When the potatoes are very soft take some time out, and blend them to make your soup creamy.

Hummus

Posted on by

Ingredients 

4 cups of chickpeas/garbanzo beans (I use 2 cups of dried beans and soak them overnight, rinse them, then cook them in enough water to cover them or, use TWO 15oz cans organic organic garbanzo beans. Drain water.

In a blender put:

2 cups of water (you can increase as needed) 

1 cup extra virgin olive oil

The juice of one lemon 

4 garlic cloves (I like to press them into the blender rather than put them in whole)

 2 tablespoons cumin

1 tablespoon real salt

?? teaspoon cayenne pepper

After blending, add in the beans. Mix until very creamy, blend away! 

You might want to use a food processor if you don???t have a strong blender.

This is a great veggie dip,chip dip, and spread for sandwiches and great on whole wheat tortillas

Golden Beet Salad

Posted on by

Golden Beet Salad

Ingredients 

Steam or boil beets at least one bunch of beets (I slice mine for steaming/boiling into half???s or large chunks when they cool you can slip the skin off by pressing your fingers against the skin, the only drawback to beets is that they can be very messy. Work quickly – if they are thoroughly cooked the skins will slip off easily, cut into bite-size pieces.

1 bunch of beets (prepped as instructed above)

slice or finally chopped ?? of a red onion 

In a bowl add ?? cup organic lemon juice 

?? cup or less extra Virgin organic olive oil 

2 pressed cloves of garlic 

1 teaspoon sea salt

Instructions 

  1. Mix well and pour over beets. Chill. Serve cold.
  2. My friend Christine gave me this recipe and she uses red wine vinegar instead of lemon juice she also adds feta cheese at the very end.

Ranch Dressing

Posted on by

Ingredients 

 ?? Cup plain whole milk yoghurt 

3/4 cup buttermilk (we use home-made) 

3 tablespoons home-made mayo

1 ?? teaspoons real lemon juice

1 teaspoon of Dijon mustard

??? teaspoon finely minced onion 

?? teaspoon freshly minced garlic

1 tablespoon freshly chopped fresh chives 

Salt to taste 

Instructions 

Mix ingredients together in a bowl with a fork and then whisk.

Garlic and Lemon Salad Dressing

Posted on by

Ingredients 

3 tablespoons olive oil 

2 tablespoons lemon juice (one lemon)

1 teaspoon Dijon mustard 

?? teaspoon pink Himalayan salt 

?? teaspoon pepper 

1 teaspoon maple syrup 

1 garlic clove (pressed)

Instructions

Toss with chopped Kale, dried cranberries, avocado chopped pecans and crumbled feta delicious!!! 

How do you use this combination?