by Heather | Apr 6, 2021 | gluten free, grains, protein, recipe, Uncategorized, vegetarian
😋🍋Eat this Lemon Cream Overnight Oats as-is or with some yummy toppings – either way, you will be looking forward to breakfast!
You can use any kind of milk you want in this, but I like oat milk because it has a creamier texture.
✅If you want to boost the protein and cut back on the tartness, stir ½ to 1 scoop of your favorite vanilla plant-based protein powder. If you use protein powder, stir it in just before serving. You might have to add a little more milk so it doesn’t get dry.
LEMON CREAM OVERNIGHT OATS
(Makes 2 servings)
Oats:
- 1 cup (80 grams) old fashioned oats (gluten-free, if possible)
- 2 tbsp chia seeds
- Juice of half a lemon
- 1 tsp vanilla extract
- 1½ cups (355 ml) unsweetened oat milk (or other milk of choice)
- 2 tablespoons maple syrup
Optional toppings:
Place all the oats ingredients in a large mason jar and cover tightly. Shake it to mix the ingredients, and store it in the refrigerator overnight.
In the morning, shake the jar again and divide the oats between two bowls. Stir in the optional protein powder (and milk if needed). Add optional toppings and enjoy!
by Heather | Mar 24, 2021 | baking, gluten free, grains, recipe, Uncategorized, vegetarian
😋 This recipe gives you the crunchy goodness of granola … but without all of the sugar and excess calories!
Try it over yogurt or a bowl of berries or even applesauce. Delicious!
👩🏾🍳 TIP: This is also amazing with pumpkin pie spice.
TOASTY CINNAMON OATS
(makes 4 servings)
- ½ Tbsp coconut oil
- 2 tsp butter
- 1 cup rolled oats (gluten-free, if possible)
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1-2 tsp coconut sugar (to taste)
Melt the coconut oil and butter in a nonstick skillet over medium-high heat. Stir in the oats, making sure they are well coated.
After about 2 minutes, sprinkle with cinnamon and nutmeg, and continue to stir as the oats turn a toasty golden color, another 2-3 minutes.
Remove the skillet from the heat and toss in the coconut sugar, making sure it’s evenly distributed. Pour the oats onto a sheet pan or large plate so they can cool completely. Store in an airtight container.
Sooooo good. Hope you enjoy this recipe 🙂
by Heather | Mar 11, 2019 | baking, fruit, gluten free, grains, recipe, vegan
Wild Blueberry Banana Bread*
Ingredients:
3 ripe bananas
1/4 cup maple syrup
1/4 cup coconut sugar
1 tsp alcohol-free vanilla extract
1/2 cup unsweetened almond milk
2 cups gluten-free oat flour
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup frozen wild blueberries
Chopped walnuts, for topping (optional)
Directions:
Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper.
Place the bananas in a bowl and mash with a fork. Add the maple syrup, coconut sugar, vanilla extract and almond milk. Mix well.
In another bowl, combine the oat flour, sea salt, baking powder and baking soda. Whisk until lump free. Add the wet ingredients and fold gently until you get a uniform batter. Add the blueberries and stir very gently, just enough to incorporate them.
Pour the batter into the loaf pan and bake in the oven for 40 minutes. After this, turn the oven off but leave the banana bread in the oven for 10 more minutes. Remove from the oven and cool completely before slicing.
*Recipe from Medical Medium Blog
by Heather | Feb 25, 2019 | baking, egg, fruit, general health, gluten free, grains, recipe, vegetarian
Banana Nut Muffins
Makes 12
Ingredients:
⅓ cup gluten-free rolled oats
4 large ripe bananas, mashed
3 large eggs
3 tbsp melted coconut oil
1 tsp pure vanilla extract
⅓ cup nut butter of your choice
1 tsp cinnamon
½ tsp nutmeg
½ tsp each baking soda and baking powder
¼ tsp salt
1 cup chopped walnuts or pecans
Directions:
Preheat the oven to 350 degrees, and line cups of a muffin tin with paper liners.
In a blender, spice mill or food processor, grind the oats until they turn into a flour-like consistency. Set aside
In a large bowl, blend bananas, eggs, coconut, vanilla and nut butter until combined. Add the oat flour, spices, baking soda and powder and salt and continue to mix.
Fold in the nuts.
Divide the batter evenly among the muffin cups and bake about 15-18 minutes. You will know they are done when a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow to cool on a wire rack for about 10 minutes. Remove from the tin to continue cooling.
by Heather | Nov 26, 2018 | fruit, gluten free, grains, protein, recipe, vegan
Vegan Blueberry Energy Bars
Ingredients:
3/4 C rolled oats
2 scoops vanilla Metagenics Perfect Protein powder, pea & rice
1/4 C shredded coconut
1/3 C roasted almonds roughly chopped
1 Tbsp chia seeds
1/4 teaspoon salt
1/2 C almond butter
1/3C honey or agave syrup
1 1/2 teaspoon vanilla
1/2 C dried blueberries
Directions:
Line a 9×9 square baking pan with wax or parchment paper .
In a large bowl combine the oats, protein powder, coconut, almonds, chia seeds and salt . Mix together .
Heat the nut butter and syrup on stovetop until the mixture is hot and pourable . Add the vanilla and mix again .
Add the syrup mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then press the mixture into the pan until it is tightly packed. Cover and place in the fridge for 1-2 hours . Cut into 9 bars and return to the freezer until firm.
by Heather | Sep 4, 2018 | challenges, fruit, general health, gluten free, grains, greens, protein, quinoa, recipe, salad, seafood, squash, wellness
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