Category: recipes

DIY: Healthy Instant Oatmeal Packets

DIY: Healthy Instant Oatmeal Packets

DIY: healthy instant oatmeal packets

 

Those little oatmeal packets seem so convenient-especially for busy moms! The problem? They are loaded with sugar. AND, if you have kids with hollow legs like I do-one packet is SO not enough to fill them up. I discovered a way to make my own little packets that even my kids can make on their own.

Pulse some dry oats in the blender to make a oat flour. After pulsing oats in blender to form a oat flour add 2 tbsp of the oat flour to a 1/4 cup of dry oats. Place in a ziploc baggie and write directions on the bag.

When ready to make them add 2/3 cup hot water to oats in a bowl. Let sit for 2 minutes. This makes a hearty oatmeal.

The possibilities are endless for flavor toppings!

 

*applesauce (unsweetened)

*cinnamon

*chopped fruit

*frozen, thawed fruit

*dried fruit

*molasses

*berries

*maple syrup

*bananas

*jelly

*peanut butter

*peanut butter AND jelly

*peaches

*yogurt

*wheat germ

*flax seeds (after cooking)

*honey

*maple extract (to taste exactly like the little maple packets of oatmeal)

*raisins

*dried cranberries

*granola

*chopped nuts

*2 tsp mini chocolate chips

Let me know if you have more ideas or how this worked for you! Leave a comment below!

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White Chicken Pumpkin Chili

White Chicken Pumpkin Chili

White Chicken Pumpkin Chili

I know most people love chili in the fall and winter. However, for me.....it is comfort food year-round. I was playing around with a recipe this morning and came up with this. The canned pumpkin adds extra fiber to this recipe. I will be having this for my lunches throughout the week.

Ingredients

  • 1 green bell pepper chopped
  • 1 chopped onion
  • 2 cloves garlic
  • 2 cups diced/shredded cooked chicken breast
  • 1 small can diced green chilies
  • 2 roma tomatoes diced
  • 15 oz can pumpkin puree
  • 1 1/2 cups white beans
  • 1 tbsp cumin or more to taste
  • 2 tbsp chili powder or more to taste

Instructions

  1. Saute green pepper and onion until translucent.
  2. Add garlic, cook for one minute longer.
  3. Add the chicken. (I used frozen chicken that I had made in the crockpot that I discussed here).
  4. Next add pumpkin, diced tomatoes, diced green chilis, and white beans.
  5. Next, add the spices. Adjust these to your family's taste. Our family likes a lot of chili powder and cumin flavor. You might choose to add salt as well. I choose not to add salt out of personal preference.
  6. Simmer for at least 20 minutes. I prefer to put this in the crock-pot and let it do all the cooking for me. However, in a pinch do this on the stove and you can be eating a delicious and nutritious chili by lunchtime.
  7. To serve try topping each serving  with fresh cilantro,  plain greek yogurt, and extra diced tomatoes. This could be served over quinoa or brown rice as well.

Recipe Notes

To serve try topping each serving  with fresh cilantro,  plain greek yogurt, and extra diced tomatoes. This could be served over quinoa or brown rice as well.

 

 

Easy Overnight Oats

Easy Overnight Oats

overnight oats2

Sometimes making breakfast in the morning is hard. I don’t always have time for cooking. It really is important though to eat a good breakfast because it sets up your metabolism for the day. So, one of my favorite grab and go recipes is Overnight Oats. I can make it the night before and it’s ready in the morning. I will often make five of them to set me up for the week.

Ingredients

  • 1/2 cup oats
  • 1/2 cup unsweetened plain greek yogurt
  • 1/4-1/2 cup unsweetened almond milk
  • 1 tbsp chia seeds
  • 1 tbsp flax seeds

Instructions

  1. Mix everything all together and store in the refigerator overnight. You can add diced apple, or top with berries (which is my favorite),
  2. *add unsweetened coconut and use coconut milk in place of the almond milk.
  3. *a scoop of protein powder can be added for extra protein.
  4. The possibilities are endless!

 

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Pumpkin Spice Latte

Pumpkin Spice Latte

 

 

Pumpkin Spice Latte

Ingredients

  • 1 cup nonfat milk
  • 1 Tbsp. pumpkin puree
  • ¼ tsp. pumpkin pie spice
  • 2 tsp. pure vanilla extract
  • 1 cup brewed black coffee or 1 shot espresso
  • 1 dash ground nutmeg to taste; optional

Instructions

  1. Heat milk, pumpkin puree, pumpkin pie spice, and extract in medium saucepan over medium heat; cook for 4 to 5 minutes, or until mixture is hot, but not boiling. It is ready when there are many small bubbles on the sides of the saucepan.
  2. Remove from heat; mix vigorously with a whisk until frothy.
  3. Pour coffee or espresso into serving mug; top with milk mixture.
  4. Top with nutmeg if desired.

 

Pumpkin Pizza with Kale

Pumpkin Pizza with Kale

 Impress your husband and kids (or at the least just get them to attempt to eat kale)  with this pizza recipe. It is totally worth your time (I promise) and you don’t have to tip the pizza delivery guy. Win-Win.

 

Pumpkin Pizza with Kale
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Things You Need:

  • Ingredients
  • for Pizza Dough:
  • ¼ oz. active dry yeast
  • 1 cup warm water 100 – 110° F.
  • 2 tsp. sugar
  • 3 – 3¼ cups whole wheat flour divided use
  • ½ tsp. fine sea salt or Himalayan salt
  • 2 tsp. olive oil divided use
  • Nonstick cooking spray
  • for the pizza
  • 1½ cups fresh roasted or canned pumpkin puree
  • ¾ tsp. curry powder
  • 2 Tbsp. low-sodium organic vegetable or chicken broth
  • 1 tsp. olive oil
  • 2 cups chopped kale stems removed
  • 1 medium red onion chopped, caramelized (see tips)
  • ¼ cup crumbled feta cheese

How to do it 🙂

  1. For Pizza Dough:
  2. Place yeast, water, and sugar in a medium bowl. Let stand for 10 minutes, or until yeast becomes foamy.
  3. Combine 3 cups flour and salt in a small bowl. Gradually add flour mixture to yeast mixture. Mix with clean hands until mixture does not stick to your hands. Add additional flour if needed.
  4. Roll dough into a ball.
  5. Brush with ½ tsp. oil.
  6. Place in a bowl; cover with a towel. Let rise for 2 hours.
  7. Punch down dough to remove air; knead and roll into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for an additional 2 hours.
  8. Preheat oven to 450° F.
  9. Roll dough until it will no longer stretch.
  10. Let rest for 5 minutes.
  11. Continue to roll until it reaches your desired diameter, about 10 to 12-inches, and about ½-inch thick.
  12. Place on baking pan lightly coated with spray.
  13. Brush with remaining 1 tsp. oil.
  14. For the Pizza:
  15. While pizza dough is resting, combine pumpkin, curry powder, and broth in a medium bowl; mix well. Set aside.
  16. Heat oil in medium skillet over medium-high heat.
  17. Add kale; cook, stirring frequently, for 3 to 4 minutes, or until kale softens. Set aside.
  18. Spread pizza dough evenly with pumpkin mixture, stopping ½-inch from edge.
  19. Top evenly with kale and onion.
  20. Bake for 10 to 15 minutes, or until crust is golden.
  21. Top with cheese.

Tip: *You can make fresh roasted pumpkin puree by cutting a pumpkin in half and placing it on a baking pan. Drizzle it with ½ tsp. olive oil. Sprinkle with salt and pepper to taste. Bake at 350° F. for 35 to 40 minutes. If using fresh pumpkin puree, increase vegetable broth to 4 Tbsp.

*To caramelize onion, heat 1 tsp. olive oil in medium nonstick skillet. Add 1 chopped onion; cook, stirring frequently, for 3 to 4 minutes. Once onions begin to brown reduce heat to low. Cook for 10 to 12 minutes, or until onions are brown.

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