Savory Veggie Oatmeal

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I discovered this amazing concoction by combining all the ingredients left in my fridge at the end of the week. I added sweet potato, spinach, corn, and cauliflower rice but this recipe can be made with any veggies. It is simple and satisfying.

Ingredients:

1/2 cup oats

1 cup chicken broth

Juice of 1 lemon

1 teaspoon olive oil or butter

1 egg

1/4th cup sweet potato (baked)

1/4th cup spinach

1/4th cup corn (steamed)

1/4th cup cauliflower rice (frozen)

Parmesan cheese (optional)

 

Directions:

  1. Bring the broth to a boil then reduce to a simmer and stir in oats.
  2. Cook for about 10 minutes until the oats begin to absorb the broth. Stir in more chicken broth as needed.
  3. Once the oats start to thicken add the rest of the ingredients. I baked the sweet potato the night before and I steamed corn on the cob. I used frozen cauliflower rice from Trader Joe’s. On a side note, cauliflower rice is a great alternative to rice or pasta. TJ’s sells it frozen or raw. If you cook it with brown rice, broth, and parmesan cheese it resembles risotto. Recipe to come!
  4. Place an egg on top and serve!

Breaded Curry Cauliflower

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Ingredients:

  • 1 head cauliflower
  • 2/3rds cup coconut cream (canned from TJs)
  • 1 egg
  • ½ cup almond meal
  • 2 teaspoons curry powder
  • 1 teaspoon coconut oil
  • salt and pepper to taste

Directions:

  1. Cut the cauliflower into large pieces.
  2. Mix together the coconut cream, egg, almond meal, curry powder, coconut oil, salt, and pepper.
  3. Coat each piece of cauliflower with the mixture.
  4. Cover a baking sheet with coconut oil and cook the cauliflower at 350 degrees for 25- 30 minutes.
  5. Serve with ketchup or dijon mustard. Enjoy!

Vanilla Coconut Granola

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Ingredients:

1 cup oats

1/4th teaspoon vanilla

1 teaspoon cinnamon

2 tablespoons coconut oil (melted)

1 tablespoons flaxseed

2 tablespoons honey (add an extra tablespoon if you like your granola sweet)

1/8th teaspoon salt

1/4 cup coconut shreds

Chopped nuts and dried fruit (optional)

  1. Mix all the ingredients together (except coconut and dried fruit). If the mixture is too wet add more oats. If the mixture is too dry add a splash of almond milk or more melted coconut oil.
  2. Cook at 350ºF for 15 min. After 10 minutes add the coconut shreds and dried fruit. Stir every 5 min. Let it completely cool before storing it.

Asian Turkey Lettuce Wraps

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Ingredients:

1 tablespoon olive oil

1 carrot (grated)

1 zucchini (grated)

1 onion (thinly sliced)

2 tablespoons garlic (minced)

1 teaspoon ginger

1 pound ground turkey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 tablespoons soy sauce

1 pack mushrooms (~1 cup)

Micro greens

2 green onions plus more for garnishing

Lettuce

Cheese

Avocado

Salt and pepper to taste

Directions:

  1. Grate the zucchini and carrots.
  2. Sauté the onions, zucchini, carrots, ginger, and garlic together.
  3. Once the onions turn golden add the ground turkey.
  4. Mix in the rice vinegar, sesame oil, and soy sauce. Cook until the turkey is browned.
  5. Add the cup of mushrooms and continue to stir. Once the mushrooms are soft (around 4 minutes) add the green onions and micro greens.
  6. Place the mixture in the lettuce cups and add your toppings.

Veggie Spring Rolls

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Ingredients:

1 shredded carrot

1 yellow or orange bell pepper (thinly sliced)

1/2 cup sprouts

1 cup shredded cabbage

1 cucumber thinly sliced

2-3 leaves of chard

2 small radishes

12 mint leaves (one for each roll)

Rice paper

Chili flakes

Peanut Lime Sauce:

2 tablespoons creamy peanut butter

Juice of 1 lime

1 teaspoon brown rice vinegar

1 teaspoon tamari

1 teaspoon honey

Dash of chili flakes

Directions:

  1. Cut the vegetables into thin slices. Shred the carrot and cabbage.
  2. Fully immerse each piece of rice paper into warm water for 2-3 seconds. Do not over soak because the rice paper will fall apart.
  3. Once the rice paper turns soft and gelatinous place it on a plastic cutting board. I recommend a plastic surface because the paper will stick to wood.
  4. Place the veggies in the center of the rice paper. Fold over the sides then tightly roll it together.

Makes 12 rolls

I recommend eating the spring rolls fresh. They keep for a couple of days but the rice paper gets hard in the refrigerator.

Serve with your favorite dipping sauce.

 

Sweet Potato Chips and Black Bean Dip

 

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Here’s a healthy alternative to chips and dip. Happy Super Bowl Sunday!

Chips:

4-5 sweet potatoes

Olive oil

Salt and pepper to taste

 

Black Bean Dip:

1 cup black beans

Juice of 1 lime (plus zest)

1/4th teaspoon paprika

1/2th teaspoon garlic powder

1 tablespoon apple cider vinegar

1 teaspoon cumin

Pinch of chili flakes

Cilantro (optional)

Salt and pepper to taste

Directions:

  1. Cut the sweet potatoes into thin slices. Toss with olive oil, salt, and pepper.
  2. Roast at 400 degrees for 20-30 minutes.
  3. Blend all the black bean ingredients together. Sprinkle chili flakes and cilantro on top.

Almond Oat Scones

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This can be a vegan recipe if you use almond milk.

Ingredients:

2/3rd cup oats

2/3rd cup flour

2 teaspoons baking powder

1 teaspoon vanilla

1 teaspoon cinnamon

1/4th cup or 4 tablespoons butter (melted)

2 tablespoons honey or agave nectar

juice from 1 lemon

1/2 cup almond or regular milk

1/4th cup shaved almond (plus an extra teaspoon to sprinkle on top)

1/4th cup raisins (optional)

1 cup fruit (strawberries or blueberries work best)

Directions:

  1. Mix the oats, flour, and baking powder together.
  2. In a separate bowl combine the vanilla, cinnamon, butter, and sweetener. Then add the lemon and milk.
  3. Stir the two mixtures together then add the almonds and fruit. I used fresh strawberries but frozen fruit works too.
  4. Pour into a buttered baking dish.
  5. Sprinkle almonds on top then bake at 400ºF for 20-25 minutes.
  6. Enjoy with tea or coffee.