APPLE CINNAMON OATMEAL CUPS

Apple-Cinnamon-Baked-Oatmeal-Cups-2INGREDIENTS
  • 3 cups (300 grams) old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 and ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 cup milk (almond or regular dairy milk work well)
  • 2 large eggs
  • 1TBS pure maple syrup
  • 2 Scoops vanilla protein powder
  • 1 teaspoon vanilla extract
  • 1 medium Granny Smith apple, peeled, cored, and chopped (about 1 cup)
INSTRUCTIONS
  1. Preheat oven to 350°F or 176C. Spray a 12-count muffin pan very well with non-stick cooking spray and set aside or use silicone cups.
  2. Add the oats, baking powder, protein powder, cinnamon, and salt to a large mixing bowl and mix until well combined.
  3. In a separate mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until fully combined. Add the dry ingredients into the wet ingredients and mix until well combined. Add the chopped apple and gently mix it in.
  4. Evenly distribute the mixture between all 12 cavities in the prepared muffin pan. Bake at 350°F for 25-27 minutes, or until the tops of the oatmeal cups are lightly golden brown and firm. Remove from the oven and allow to cool in the pan for about 5-10 minutes, then remove the oatmeal cups and transfer to a wire rack to finish cooling.
NOTES
Oatmeal cups may be stored in an airtight container in the refrigerator for up to one week. These may also be frozen for up to 3 months, thaw overnight in the refrigerator, then reheat in the microwave.

Spicy Peanut Chicken Quesadillas

Spicy Peanut Chicken Quesadillas 500 2621
This isn’t the healthiest food choice out there but it’s a nice taste bud treat!
Ingredients
  • 1 (10 inch) tortilla or wrap of choice
  • 1/4 cup monterey jack cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 1 cup warm, cooked, shredded chipotle seasoned chicken
  • 2 tablespoons peanutsauce
  • 1 green onion, sliced
  • 1 tablespoon cilantro, torn
  • Limes
Peanut Sauce Ingredients
  • 1/4 cup peanut butter
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili sauce (or to taste)
  • 2 teaspoons garlic, grated
  • 2 teaspoons ginger, grated
Directions
  1. Make the sauce by mixing all sauce ingredients together over low heat until well combined.
  2. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, then top with the chicken, peanut sauce, green onion and cilantro and finally the remaining cheese.
  3. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
  4. Serve garnished with more peanut sauce, chopped peanuts, green onions, cilantro, and lime wedge.

Jerk Turkey Burgers

This weekends goal is to find ground turkey and buy 50lbs of it. I miss being able to just pop to the grocery store and get it cheap.

Once I do Im going to make all of the turkey things all of the time. I love that this has zucchini folded into it. Recently read up on how good zucchini is for you and bland enough that you can sneak it into anything. Woot. Jerk-Turkey-Burgers-with-Pineapple-Salsa-Healthy-Delicious-Double-Size-2-768x1152.jpg

 

Ingredients

  • 1 pound ground turkey
  • 1 small zucchini, grated (about 1 cup)
  • 2 ounces light jalapeño or pepper jack cheese, shredded
  • 1 teaspoon jerk seasoning
  • 1 cup finely diced pineapple
  • 2 scallions, chopped
  • 1/2 cup cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1 lime, juiced
  • 4 hamburger rolls, toasted

Instructions

  1. In a mixing bowl, combine the turkey and zucchini. Season with jerk seasoning and a generous pinch of salt. Mix gently to combine to ingredients without overworking the meat. Form into 4 patties.
  2. Grill the burgers over medium-high heat, turning at least once, for 10-12 minutes or until cooked through. Top with cheese. Cover and cook 30 seconds to 1 minute to melt.
  3. While the burgers cook, prepare the salsa. In a second bowl, combine the pineapple, scallions, cilantro, jalapeño, and lime juice. Mix well and season to taste with salt.
  4. Top the burgers with the salsa and serve on toasted rolls.

Raw Pad Thai w/ Spicy Almond Sauce

For the Spicy Almond Sauce
  • 1/4 cup almond butter
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon tamarind paste (optional)
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove, minced
  • 1-2 teaspoons sriracha, or to taste
  • Pinch of salt
  • 1/4 cup water
For the Pad Thai
  • 6 cups spiralized or peeled zucchini (about 2-3 zucchini)
  • 1 cup shredded carrots (about 2 carrots)
  • 1 cup thinly sliced red cabbage
  • 1 cup chopped broccoli
  • 1 cup chopped snow peas
  • 1/2 cup chopped scallions
  • 1/2 cup chopped almonds
  • 1/2 cup chopped cilantro
  • 2 chicken breast, chopped & cooked
Instructions
  1. To make the sauce, combine the almond butter, lime juice, tamarind paste (if using), ginger, garlic, and sriracha in a food processor and blend until smooth. Taste and season with salt. Thin with water until it is a thick but pourable sauce. Add cooked chicken & set aside.Raw-Pad-Thai-with-Spicy-Almond-Sauce-3.jpg
  2. To make the salad, combine the zucchini, carrots, cabbage, broccoli, and snow peas in a large bowl. Pour half the dressing over the vegetables and toss to coat. Add more dressing as necessary. Sprinkle with the scallions, almonds, and cilantro and serve.
By Turnip the Oven

BEET, SWEET POTATO, GINGER, COCONUT MILK SOUP (Vegan)

Ingredients 

  • 2 tbs olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, finely chopped
  • 3 large red beets, peeled, cut in cubes
  • 1 lg sweet potato, peeled, cut in cubes, 1/2″
  • 6 cups vegetable stock, divided
  • 1 can light coconut milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbs ginger chopped
  • Optional- Dollop of coconut yogurt to serve

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Method

1. In large pot, heat oil med heat. Sauté onion, garlic, ginger. Then add beets, potatoes +5 cups stock, bring to a boil, then reduce heat and simmer until everything is tender.

2. Add everything in a blender and mix with 1 cup stock, stir in coconut milk, add salt and pepper.

Delicious!

Zucchini Banana Bread / Muffins

Yields: 1 loaf
 whole-wheat-zucchini-banana-bread-9625.jpg
  • 2 cups (240g) oat flour*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 scoops (50g) vanilla or unflavored Whey protein powder
  • ½ tbsp coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 large full egg, room temp
  • 1 ½ tsp vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt or other low fat yogurt
  • ¾ cup (200g) mashed banana (about 2.5 medium)
  • ¼ cup (60mL) nonfat milk *
  • 1 ½ cups (160g) grated zucchini, patted dry
  • Optional: pumpkin seeds to add to top or loaf before backing
  1. Preheat the oven to 350°F. Line a 9×5” baking pan with foil, and lightly coat with nonstick cooking spray. *I use my silicone baking cups and they work great!
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Mix in the mashed Greek yogurt, stirring until no large lumps remain. Mix in the mashed banana and syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the zucchini.
  3. Spread the batter into the prepared pan. Bake at 350°F for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.

Notes:

For best results, use the ripest, darkest, most spottiest bananas you can find!

Any type of flour can be used I prefer oat or whole wheat

Agave or honey may be substituted for the syrupAny milk may be substituted for the nonfat milk.

Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.

CHICKPEA PUMPKIN COCONUT CURRY (VEGAN)

Chickpea_Pumpkin_Coconut_Curry_3_edit.jpgINGREDIENTS
  • Oil for cooking
  • 1 yellow onion, roughly chopped
  • 2 garlic cloves, minced (1 teaspoon)
  • 1 cup carrots, chopped
  • 1 cup tomatoes, chopped
  • 1 15-ounce can pumpkin puree
  • 1½ cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
  • 1 tablespoon curry powder
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper
  • 1 13.5-ounce can coconut milk (light or full-fat will work)
  • 1 cup water
  • ½ lime

 

 

INSTRUCTIONS

  1. In a large pot or wok, heat 1 tablespoon oil over medium heat.
  2. Once hot, add the onion. Cook for 3-5 minutes, until onion begins to soften. Add garlic and cook for 1 more minute.
  3. Add the carrots and tomatoes; stir to combine. Add more oil to the pan if necessary. Partially cover the pot; cook for 5-8 minutes, until carrots become slightly tender.
  4. Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined.
  5. Pour the coconut milk and water into the pot; mix well.
  6. Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender.
  7. Serve over rice, quinoa, buckwheat, or other grain alternative; squeeze a wedge of lime over each serving.