Preheat the oven to 375 Degrees F and grease a large glass baking dish.
Dry Ingredients:
- 2 cups of old fashioned oats
-1 - 2 tablespoons of light brown sugar - depending on how sweet/healthy you want it
- 1 1/2 to 2 teaspoons of cinnamon - the less sugar you use, the more cinnamon you want to use to replace the sweetness
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Mix together all dry ingredients and then add the wet to the dry.
Wet Ingredients:
- 1/3 cup of egg whites
- 2 cups of milk: you can either use skim milk, skim plus, or unsweetened plain almond milk
- 1 1/2 teaspoons vanilla
- one 3.9 ounce container of unsweetened apple sauce (this is an oil replacement)
After all ingredients are combined, pour into greased baking dish and bake at 375 degrees Fahrenheit for about 20 - 25 minutes. Enjoy!
Bake for about 20 - 25 minutes
Wednesday, November 15, 2017
Tuesday, January 17, 2017
Yummy Healthy Overnight Oats
Yummy Healthy Overnight Oats
Ingredients for a single serving
1/2 cup oatmeal - I use Trader Joe's old fashioned oats
slightly less than 1/2 cup coconut water - I use Zico, no sugar added
splash of Coffee Mate all natural cinnamon coffee creamer
splash of maple syrup - I use Kirkland Organic 100% grade A amber
several dashes of cinnamon
Instructions
Add the oatmeal to a small glass bowl.
Using 1/2 cup measuring cup, pour in slightly less than 1/2 cup coconut water, and fill the rest with the creamer. add to the oatmeal. Add a splash of maple syrup - the amount depends on how sweet you like it, but keep in mind that it will be sitting over night and absorbing all the sweetness. Add several dashes of cinnamon, depending on how much you want. Mix well! cover and refrigerate overnight. You can eat cold. I chose to microwave for 30 - 35 seconds and eat warm. That's why I kept it in a glass bowl. If you plan on eating it cold, you can obviously store it in a plastic container. You can add any fruit of your choosing. I would recommend blueberries. You can also add unsweetened shredded coconut if you like. The options are endless! Most importantly, enjoy! :)
It's the "nom dot com" :-P ;-)
Ingredients for a single serving
1/2 cup oatmeal - I use Trader Joe's old fashioned oats
slightly less than 1/2 cup coconut water - I use Zico, no sugar added
splash of Coffee Mate all natural cinnamon coffee creamer
splash of maple syrup - I use Kirkland Organic 100% grade A amber
several dashes of cinnamon
Instructions
Add the oatmeal to a small glass bowl.
Using 1/2 cup measuring cup, pour in slightly less than 1/2 cup coconut water, and fill the rest with the creamer. add to the oatmeal. Add a splash of maple syrup - the amount depends on how sweet you like it, but keep in mind that it will be sitting over night and absorbing all the sweetness. Add several dashes of cinnamon, depending on how much you want. Mix well! cover and refrigerate overnight. You can eat cold. I chose to microwave for 30 - 35 seconds and eat warm. That's why I kept it in a glass bowl. If you plan on eating it cold, you can obviously store it in a plastic container. You can add any fruit of your choosing. I would recommend blueberries. You can also add unsweetened shredded coconut if you like. The options are endless! Most importantly, enjoy! :)
It's the "nom dot com" :-P ;-)
Monday, January 16, 2017
Healthy Crustless Cauliflower Quiche
Healthy Crustless Cauliflower Quiche
Ingredients
16 oz riced cauliflower
4 eggs
about 1/8 cup skim plus milk
grated Locatelli cheese - about 1/3 cup
1/8 cup white whole wheat flour
3/4 small sweet vidalia onion
1 small red pepper
olive oil
cooking spray canola oil
salt
pepper
garlic powder
parsley
part skim grated mozzarella
whole wheat unseasoned panko bread crumbs
Directions
preheat oven to 350 degrees F
in large sautee pan, sautee onion and pepper in olive oil until onion is clear and lightly browned.
in large mixing bowl, mix together eggs, milk, locatelli cheese, cauliflower, and flour. mix well. let the onion mixture cool slightly before mixing it with the raw egg mixture, and then add it to the bowl. mix well. season with salt, pepper, garlic power, and parsley - be careful with the salt, you can always add, but you can't take away. keep in mind, we will be adding salt to the bread crumbs on top.
use cooking spray to grease large rectangular glass baking pan/ casserole dish. pour mixture from bowl into dish.sprinkle the top with the mozzarella. then sprinkle the bread crumbs on top. next, on top of the bread crumbs LIGHTLY sprinkle a little salt, pepper, parsley, and garlic powder. So that the breadcrumbs don't burn and get crispy, spray the top lightly with the canola oil cooking spray.
bake in the oven until all of the liquid is absorbed and the top is golden brown. check after 20 minutes - depending on your oven, you might have to rotate the dish - but it should take about 30 - 40 minutes.
let sit outside the oven for 5 minutes before cutting. enjoy! :)
Ingredients
16 oz riced cauliflower
4 eggs
about 1/8 cup skim plus milk
grated Locatelli cheese - about 1/3 cup
1/8 cup white whole wheat flour
3/4 small sweet vidalia onion
1 small red pepper
olive oil
cooking spray canola oil
salt
pepper
garlic powder
parsley
part skim grated mozzarella
whole wheat unseasoned panko bread crumbs
Directions
preheat oven to 350 degrees F
in large sautee pan, sautee onion and pepper in olive oil until onion is clear and lightly browned.
in large mixing bowl, mix together eggs, milk, locatelli cheese, cauliflower, and flour. mix well. let the onion mixture cool slightly before mixing it with the raw egg mixture, and then add it to the bowl. mix well. season with salt, pepper, garlic power, and parsley - be careful with the salt, you can always add, but you can't take away. keep in mind, we will be adding salt to the bread crumbs on top.
use cooking spray to grease large rectangular glass baking pan/ casserole dish. pour mixture from bowl into dish.sprinkle the top with the mozzarella. then sprinkle the bread crumbs on top. next, on top of the bread crumbs LIGHTLY sprinkle a little salt, pepper, parsley, and garlic powder. So that the breadcrumbs don't burn and get crispy, spray the top lightly with the canola oil cooking spray.
bake in the oven until all of the liquid is absorbed and the top is golden brown. check after 20 minutes - depending on your oven, you might have to rotate the dish - but it should take about 30 - 40 minutes.
let sit outside the oven for 5 minutes before cutting. enjoy! :)
Monday, November 14, 2016
Thanksgiving Stuffing
It's that time of year again! Thanksgiving! This is my all time favorite stuffing recipe - the recipe I grew up with as a child, and looked forward to every year on Thanksgiving.
My FAVORITE part of this recipe is using the leftovers to make stuffing waffles, and putting a poached or fried egg on top :) All you have to do is put the left over stuffing in a greased waffle iron. Hope you enjoy this delicious tip :)
My Childhood Stuffing Recipe
Ingredients
I use two bags of Pepperidge Farm or Arnold Stuffing - I usually mix - one cubed/one crushed, one cornbread and one country style.
2 - 4 Vidalia onions, depending on the size, coarsely chopped
2- 8 oz. packages of white mushrooms, chopped
celery is optional, I happen to despise celery so I leave it out
1 tube of Jones sausage - in the frozen aisle
1 carrot - coarsely grated
about 4 cups of low sodium chicken broth
about 1/2 cup Craisins, depending on your preference
2 - 3 eggs
parsley, salt, pepper to taste - be careful with the salt, you don't want it to be too salty
1 stick of unsalted butter
1/4 cup canola oil
++oil or butter for greasing the pan
Directions
In an extra large sauce pot, melt the stick of butter and add about 1/4 cup canola oil - keep in mind, you are cooking a lot of veggies
Sautee onion until translucent, and then add mushrooms
Once the mushrooms are cooked, add the carrot
Crumble the sausage into the vegetable mixture and cook until browned
Once the sausage is cooked and the vegetables are soft, add the chicken broth
Heat the chicken broth, and once heated, add the bread
Take it off the heat and mix and allow the bread to absorb the liquid.
The bread should be moist - if need be, add a little more broth
When it is mixed and not too hot, scramble about 2 - 3 eggs and mix them in
Add Craisins
season with salt, pepper, and parsley to taste - be very careful with the salt. you don't want to make it too salty and ruin all your hard work! Keep in mind the bags of bread probably have some salt in them.
Put in a large greased casserole dish and bake on 350 for about 45-60 minutes. the top should be brown and it should be cooked through. Sometimes I mix it after about 15-20 minutes and then I leave it alone to brown.
Most importantly, enjoy!
*For vegetarians, you can leave out the sausage, or substitute vegetable sausage, but I don't know how this will change the flavoring. You can also replace chicken broth with vegetable broth, but again, I don't know how this will change the flavoring, so keep in mind you might have to alter your seasonings.
My FAVORITE part of this recipe is using the leftovers to make stuffing waffles, and putting a poached or fried egg on top :) All you have to do is put the left over stuffing in a greased waffle iron. Hope you enjoy this delicious tip :)
My Childhood Stuffing Recipe
Ingredients
I use two bags of Pepperidge Farm or Arnold Stuffing - I usually mix - one cubed/one crushed, one cornbread and one country style.
2 - 4 Vidalia onions, depending on the size, coarsely chopped
2- 8 oz. packages of white mushrooms, chopped
celery is optional, I happen to despise celery so I leave it out
1 tube of Jones sausage - in the frozen aisle
1 carrot - coarsely grated
about 4 cups of low sodium chicken broth
about 1/2 cup Craisins, depending on your preference
2 - 3 eggs
parsley, salt, pepper to taste - be careful with the salt, you don't want it to be too salty
1 stick of unsalted butter
1/4 cup canola oil
++oil or butter for greasing the pan
Directions
In an extra large sauce pot, melt the stick of butter and add about 1/4 cup canola oil - keep in mind, you are cooking a lot of veggies
Sautee onion until translucent, and then add mushrooms
Once the mushrooms are cooked, add the carrot
Crumble the sausage into the vegetable mixture and cook until browned
Once the sausage is cooked and the vegetables are soft, add the chicken broth
Heat the chicken broth, and once heated, add the bread
Take it off the heat and mix and allow the bread to absorb the liquid.
The bread should be moist - if need be, add a little more broth
When it is mixed and not too hot, scramble about 2 - 3 eggs and mix them in
Add Craisins
season with salt, pepper, and parsley to taste - be very careful with the salt. you don't want to make it too salty and ruin all your hard work! Keep in mind the bags of bread probably have some salt in them.
Put in a large greased casserole dish and bake on 350 for about 45-60 minutes. the top should be brown and it should be cooked through. Sometimes I mix it after about 15-20 minutes and then I leave it alone to brown.
Most importantly, enjoy!
*For vegetarians, you can leave out the sausage, or substitute vegetable sausage, but I don't know how this will change the flavoring. You can also replace chicken broth with vegetable broth, but again, I don't know how this will change the flavoring, so keep in mind you might have to alter your seasonings.
Sunday, June 12, 2016
Unbelievably Delicious Healthy Low-Carb, Flour-free, Protein Pancakes
Ingredients
1/2 cup oats
1/2 cup cottage cheese 2% fat small curd
6 egg whites
1/2 - 1 teaspoon honey
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
Directions
Combine all ingredients in blender.
Preheat the oven to 300 degrees F so that you can keep your pancakes warm while you are cooking. I place mine in a glass baking dish.
I like to make the pancakes thin like crepes, so I use a small pan. I spray it with cooking oil spray between each pancake, but don't worry because there is VERY little fat in the pancakes. I spoon about two tablespoons into a hot pan and twirl the pan so the batter spreads evenly. When the pancake bubbles or the edges look crisp, it is ready to flip. It cooks for about three minutes on the first side, and two minutes on the second side.
You can top with whatever you like. If I want to splurge, I top with strawberries, bananas, and whipped cream. Sometimes I make strawberry sauce with chopped strawberries, water, and a little bit of sugar boiled in a pot on top of the stove. You can also top with maple syrup, or orange marmelade, or blueberries, applesauce, or even chocolate chips. If you prefer savory over sweet, sometimes I even put scrambled eggs, Morning Star vegetable sausage, and a little bit of maple syrup inside the pancake and roll it up. The possibilities are endless!! Enjoy!! :)
1/2 cup oats
1/2 cup cottage cheese 2% fat small curd
6 egg whites
1/2 - 1 teaspoon honey
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
Directions
Combine all ingredients in blender.
Preheat the oven to 300 degrees F so that you can keep your pancakes warm while you are cooking. I place mine in a glass baking dish.
I like to make the pancakes thin like crepes, so I use a small pan. I spray it with cooking oil spray between each pancake, but don't worry because there is VERY little fat in the pancakes. I spoon about two tablespoons into a hot pan and twirl the pan so the batter spreads evenly. When the pancake bubbles or the edges look crisp, it is ready to flip. It cooks for about three minutes on the first side, and two minutes on the second side.
You can top with whatever you like. If I want to splurge, I top with strawberries, bananas, and whipped cream. Sometimes I make strawberry sauce with chopped strawberries, water, and a little bit of sugar boiled in a pot on top of the stove. You can also top with maple syrup, or orange marmelade, or blueberries, applesauce, or even chocolate chips. If you prefer savory over sweet, sometimes I even put scrambled eggs, Morning Star vegetable sausage, and a little bit of maple syrup inside the pancake and roll it up. The possibilities are endless!! Enjoy!! :)
Honey Dijon Baked Salmon
Ingredients
(serves two, you can double the recipe to serve four)
- four 6 to 7 ounce wild salmon fillets, skin on
-1/4 cup low-fat mayonnaise
- 1/8 cup Dijon mustard (I like Whole Foods 365 dijon mustard much better than any other brand I've tried)
- 1/8 cup honey
- 2 tablespoons finely chopped scallion (green part)
- salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 375 degrees F. Line a baking sheet with tin foil and spray lightly with cooking oil spray to avoid sticking. Place the salmon on the foil, skin-side down.
Combine the mayonnaise, mustard, honey, and scallions in a medium bowl and stir together. Salt and pepper the top of the salmon, and then spoon about half of the sauce, or slightly more than half, on top of the salmon until it is covered in a medium/thin layer. Save the remainder of the sauce for dipping.
Place the salmon in the oven and roast for about 7 minutes. Then, turn the oven to a broil, and broil the fish for about 4 minutes. Make sure to keep an eye on the salmon so it does not burn or over cook. Timing can vary between gas and electric ovens so be mindful of this.
Serve with remaining sauce and enjoy :)
**This recipe is from Valerie Bertinelli and The Food Network**
(serves two, you can double the recipe to serve four)
- four 6 to 7 ounce wild salmon fillets, skin on
-1/4 cup low-fat mayonnaise
- 1/8 cup Dijon mustard (I like Whole Foods 365 dijon mustard much better than any other brand I've tried)
- 1/8 cup honey
- 2 tablespoons finely chopped scallion (green part)
- salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 375 degrees F. Line a baking sheet with tin foil and spray lightly with cooking oil spray to avoid sticking. Place the salmon on the foil, skin-side down.
Combine the mayonnaise, mustard, honey, and scallions in a medium bowl and stir together. Salt and pepper the top of the salmon, and then spoon about half of the sauce, or slightly more than half, on top of the salmon until it is covered in a medium/thin layer. Save the remainder of the sauce for dipping.
Place the salmon in the oven and roast for about 7 minutes. Then, turn the oven to a broil, and broil the fish for about 4 minutes. Make sure to keep an eye on the salmon so it does not burn or over cook. Timing can vary between gas and electric ovens so be mindful of this.
Serve with remaining sauce and enjoy :)
**This recipe is from Valerie Bertinelli and The Food Network**
Thursday, May 19, 2016
Peach, Plum, and Berry Crisp - Healthy Dessert Treat!
Delicious Healthy Fruit Crisp- Yum!!!
Ingredients:
For the Fruit:
-4 peaches and 3 plums - peeled, cored, and cut into bite sized pieces
-the fresh juice squeezed from one orange
-1/4 cup blueberries
-1/8 cup raspberries
-1/8 cup sliced strawberries
-1 tablespoon sugar
-4 peaches and 3 plums - peeled, cored, and cut into bite sized pieces
-the fresh juice squeezed from one orange
-1/4 cup blueberries
-1/8 cup raspberries
-1/8 cup sliced strawberries
-1 tablespoon sugar
-1/2 teaspoon ground cinnamon (I use organic)
-1 teaspoon vanilla extract (I use a heaping 1 teaspoon)
-4 teaspoons white whole wheat flour
For the Crumble:
-1/2 cup white whole wheat flour
-2 cups oats
-1 cup finely chopped almonds
-1/2 teaspoon cinnamon (heaping if you like cinnamon)
-1/4 teaspoon salt
-6 tablespoon brown sugar
-8 tablespoons (1 stick) unsalted butter at room temperature cut into small cubes
Directions:
Preheat the oven to 375 degrees F.
For the Fruit: In a medium to large bowl, toss together the fruit, orange juice, cinnamon, 1 tablespoon of sugar, vanilla, and 4 teaspoons of the flour. Pour the mixture into a round glass pie dish.
For the Crumble Topping: In a medium bowl, stir together 1/2 cup of the white whole wheat flour, the oats, almonds, cinnamon, salt, and brown sugar. Add the butter, and incorporate into the dry ingredients using your fingers (clean hands!). Squeeze the mixture into clumps. When all of the butter is incorporated into the mixture, spread it evenly over the pears to cover them all.
Place the pie dish in the oven and bake for 25 minutes at 375 degrees F. Check at 25 minutes and depending on how golden brown and crispy you like the top, add anywhere from 3 - 8 more minutes. The crumble should be golden brown and you can check the fruit with a fork. If the fruit feels soft, remove the crisp from the oven. Serve warm and enjoy!
If you are not watching your calorie intake, this will be delicious with a scoop of vanilla bean ice cream on top, or even the light vanilla ice cream from Trader Joe's! Enjoy!!!
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