Wednesday, December 31, 2014

Pumpkin Banana Baked Oatmeal

Pumpkin Banana Baked Oatmeal

2 T coconut oil
2 ripe bananas
15 oz. can pumpkin puree
2 eggs
1 c almond milk
2 c oats
1 c brown rice crisps or puffs
1/4 c ground flaxseed
2 T pumpkin pie spice
1/2 c raisins

Melt 2 T coconut oil in a tall, round casserole dish.  Add bananas to the dish and mash them until they are soft and almost liquid.  Add pumpkin and eggs and stir.  Add almond milk, oats, brown rice puffs, flaxseed, pumpkin pie spice, and raisins.  Stir until everything is uniformly incorporated.  Bake at 375 degrees about 30 minutes or until it doesn't jiggle when you jostle the pan around.  For a firmer oatmeal, bake longer, and for a more runny one, bake for a shorter time.  You can play around with the baking time each time you make it to get the consistency just right for you.

Ground Turkey and Pasta Skillet with Greens

Ground Turkey and Pasta Skillet with Greens

1 lb. ground turkey
1/2 large onion, diced
1 c mushrooms, chopped
4 cloves garlic, minced
1 tsp basil
1 tsp oregano
1/4-1/2 tsp crushed red pepper
1/2 tsp fennel
1/2 tsp pepper 
1/4-1/2 tsp sea salt
32 oz. strained tomatoes (or tomato sauce)
1/4 c sundried tomatoes, chopped
4 cups greens of choice (I used spinach)
4 servings cooked quinoa or brown rice pasta (I used this brand from Trader Joe's) 

Saute ground turkey and onion in a pan, halfway through adding the mushrooms, garlic and spices. When turkey is cooked through, add the tomatoes, sundried tomatoes, and the greens, cooking until the greens are completely cooked down and can be stirred into the turkey mixture.  Taste your sauce and add more seasoning if it needs it!  Meanwhile, cook your pasta according to the directions on the package.  When pasta is done cooking, add it to the ground turkey mixture.  I served mine over steamed broccoli and cauliflower and it was delicious!  

Sunday, November 2, 2014

Recipe Round-Up

I know I've been MIA for a while, and what can I say... the school year is in full swing and my time is taken over by other activities, like planning for and teaching my amazing second graders!  I have still been doing a lot of cooking and baking, but haven't been experimenting quite as much as I do in the summer.  Nevertheless, I decided I should share some of the recipes I've tried lately that have gone in the recipe file for repeated use!

Scalloped Potatoes from Just a Pinch: I adjusted this recipe by using Bob's Red Mill Gluten-Free Flour.  I also used grass-fed butter.  And PURPLE potatoes!  We get a LOT of potatoes from our CSA during October and November, and I was sick of making roasted potatoes in the oven so I was trying to find a recipe that was new and different.  This fit the bill, and hit the spot.

Smashed Potatoes from Oh She Glows: These are seriously good.  I didn't make the aioli but imagine that it would send these puppies over the top.  Even without it, you won't be able to stop eating them.

Thai Beef Stew from Against All Grain: Recommended to me by my friend Jennifer, this stew was a hearty crowd-pleaser perfect for a cold fall day and a nice alternative to a roast!  I didn't use the jicama, but thew in some mushrooms instead.

The Perfect Fudgy Brownie (Grain-Free and Paleo) from Deliciously Organic: These taste like my long-time favorite Ghirardelli brownies.  And they have no flour in them at all.  I wouldn't recommend eating these every day but as a treat they are fantastic.

No-Bake Pumpkin Tarts from Detoxinista: I love pumpkin pie but had never attempted a "paleo" version before this.  Well, I think it was because I was waiting to find this recipe.  I am in love.  You should make these tonight.

The bloggers who developed these recipes are awesome- check out their websites for more healthy recipes!

Sunday, September 14, 2014

Chocolate Hazelnut Bites

And one more "bite" recipe for good measure...  These are probably my all time favorite of all the fruit and nut bites I have made.  Can't stop, won't stop... eating them.  (Does anyone else constantly have that lyric from the new Taylor Swift song running through their head???)  Enjoy!

Chocolate Hazelnut Bites

12 medjool dates, soaked in hot water for about 5 minutes
1 c hazelnuts (Skins can be on! I get mine at Trader Joe's)
8 T cocoa
7 T unsweetened shredded coconut

After soaking dates, process them in a food processor until they start to break down and form a paste.  Add the rest of the ingredients and continue to process until everything comes together and can be easily rolled into a ball.  As you can tell from the picture, I don't process them until the nuts are completely broken down- I leave them a little chunky.  Process longer for smoother bites and shorter for chunkier ones.  Roll into balls and store in the freezer.  They are awesome straight from the freezer!

Pumpkin Bites

My arsenal of dried fruit and nut "bites" is growing rapidly, as I find that these naturally sweetened bite size treats are my favorite thing to snack on.  Today I have a recipe inspired by a pumpkin bar created by a friend at my CrossFit gym.  These little balls have all the flavors of fall and are a nutritious treat for any time of day.  

Pumpkin Bites

10 medjool dates, soaked in hot water (*I microwave about a cup of water and then let the dates soak in it for about 5 minutes)
1/2 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 c pumpkin puree
1 c pumpkin seeds
1/2 c pecans
1/4 c flax
1/2 c unsweetened shredded coconut 
1/2 c golden raisins

After soaking the dates, process them in a food processor until they are mostly broken down and have started to form a paste.  Then add the rest of ingredients and process until the ingredients come together and can be easily formed into a ball (if you want them less "chunky" process longer, and for more chunky process for a shorter time).  Roll into 1 inch balls.  I store these in the freezer and they can be eaten straight out of the freezer!  Enjoy!

Monday, July 14, 2014

Mediterranean Quinoa Salad

This salad is yummy.  I know because I ate it for lunch (and dinner) yesterday!  A friend at school made this for a potluck at the end of the school year, and I have made it several times this summer.  It's a great cold summer salad that fits in perfectly at any barbecue or potluck!  I think what I love most about it are the contrasting textures and flavors- the crunchy red onions and cucumber contrast nicely with the creamy chickpeas and feta cheese.  The refreshing and sweet cucumber and tomato pair well with the salty feta and olives.  The Greek dressing brings it all together nicely and gives just enough lemon and oregano flavor without being overpowering. Visit Closet Cooking for the recipe!  

Samoa Bars

I made these bars over the weekend and they were a hit with my friends!  If you are a coconut fan, you will LOVE these rich, dense, date-sweetened, creamy, gooey, coconut-filled bars!  The only added sugar comes from the thin layer of chocolate on top, so you can feel good about eating these treats that have lots of healthy fat and fiber.  I just wouldn't go eating the whole pan... make these to share with your friends so they're not sitting around your house tempting you, because I guarantee they will be calling out your name from the fridge!

I found the original recipe on the fantastic food blog Eat Good 4 Life.  Check it out!  

No Bake Samoa Bars

Slightly adapted from Eat Good 4 Life

1/2 c dry roasted macadamia nuts
1 1/2 c almond meal
1 c unsweetened, shredded coconut
4 dates
1 T coconut oil (add more if the "dough" seems too dry)

12 medjool dates (about 1 1/2 cups), soaked in hot water
1/3 c full fat canned coconut milk
1/8 tsp sea salt
1 1/2 c unsweetened, shredded coconut

1 c enjoy life chocolate chips

1. Heat up about 1 1/2 cups of water in the microwave.  Remove the pits from the 12 dates for the filling and submerge them in the water, letting them soak while you make the crust.
2. In the food processor, process the crust ingredients until well combined.  Add more coconut oil if it doesn't seem to be coming together.  Press firmly into the bottom of an 8x8 in. pan.  Put the pan in the freezer while you make the filling.
3. No need to clean out the food processor here (just scrape the crust out with a spatula the best you can!).  Put the soaked dates in the food processor and process until they form a paste.  Then add in the coconut milk and process until smooth.  Next, add the salt and coconut and process briefly til everything is incorporated together.
4. Take your pan out of the freezer and spread the filling over the crust, creating a smooth layer.  Put the pan back in the freezer for about 15 minutes.
5. After 15 minutes, melt your chocolate chips in the microwave (I melt them on 50% power for 1 min, followed by 30 sec intervals, stirring each time I take them out until they are melted).  Spread the chocolate layer on top of the filling.  

6. Refrigerate the bars for several hours, then use a very sharp knife to cut them into pieces!  I cut mine into 32 small bars, which worked perfectly because these are very rich!  Store in the refrigerator.