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
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!
