We loved baked oatmeal. I wanted to figure out a recipe that wouldn't use refined sugar. We like to top it with additional fresh fruit or reheat it with additional soy milk.
Apple Banana Baked Oatmeal
2 cups old fashioned oats 2 cups boiling water 2 small apples, diced with or without skin 1 banana, diced 1 cup flaked coconut, raisins, Craisins, currents, chocolate chips, etc. - optional 3/4 cup soy milk 1/4 cup maple syrup or honey 1 tbsp cinnamon 1/2 tsp vanilla extract
Combine the oats and water then cover for 10 minutes. Add the remaining ingredients then mix until thoroughly combined. Spread the mixture into a parchment paper lined 8x8 dish. Bake at 350 for 45-50 minutes or until golden brown and set. * Once cooled cut into serving sized squares and then freeze or store in the fridge for up to 4 days.
These cookies are so good! They would be perfect as part of breakfast or as a healthy snack. They are fast and easy to prepare and produce a very yummy soft chewy cookie. They have a great banana flavor and the oats provide the perfect texture. Healthy and delicious, a perfect combination.
Thoroughly combine all of the ingredients. Drop into 12 equal mounds onto a parchment covered baking sheet. Form into a cookie shape, flattening as desired. The cookies will not change their shape as they bake. Bake at 350 for 10-15 minutes or until they are set and starting to brown on the bottom. * The top 2 pictures I left the cookies mounded. The bottom 2 pictures I flattened.
This casserole is one of my favorite combinations - black beans, brown rice, and tomatoes. So good.
Black Beans and Rice
1 tbsp olive oil 1 onion, chopped 15.5 oz can black beans, rinsed and drained 14.5 oz can crushed, diced, or stewed tomatoes, undrained 1 tsp Italian seasoning 1/2 tsp garlic powder 1/2 tsp chili powder 1 1/2 cups raw brown or white Minute rice
Heat the oil in a skillet over medium-high heat. Add the onion then cook and stir until tender. Add the beans, tomatoes, and seasonings. Bring to a boil then stir in the rice. Cover, reduce the heat to low, then simmer for 10 minutes or until the rice is tender. * Wonderful topped with salsa. * Cooked ground beef can be added if desired.
I love anything with cabbage. This casserole is easy to prepare and makes plenty to freeze for later.
Crock Pot Cabbage Casserole
5 cups water 15.5 oz can cannellini beans, kidney beans, or black beans 15 oz can tomato sauce 1 cup cooked ground turkey or beef or an additional can of beans 1 cup thinly sliced carrots 1 cup brown or white Minute rice, uncooked 1-2 diced onions 1 medium head of cabbage, chopped Seasonings desired - I used salt, pepper, Italian seasoning, garlic powder, and onion powder
Combine all of the ingredients in the crock pot. Cover and cook on high for 4 hours. * Makes 12 (1 cup) servings. * Freezes great.
These clusters were so simple, but the girls couldn't get enough of them.
Simple Sunbutter Chocolate Pretzel Clusters
1/3 cup safe chocolate chips 3 tbsp coconut oil 1/4 cup cocoa powder 2 tbsp maple syrup or honey 1/4 cup Sunbutter 1 cup pretzels
Melt the chocolate and coconut oil in the microwave. Stir in the cocoa and maple syrup until smooth. Add the Sunbutter and stir until thoroughly combined and smooth. Stir in the pretzels. Drop by tablespoon onto a parchment paper lined baking sheet. Place in the fridge until hardened. Store covered in the fridge. * Makes 20-25 clusters.
1 1/3 cup whole wheat flour 1 tsp baking powder 1 tsp Italian seasoning 1 tsp garlic powder 1 tsp onion powder 1/2 tsp salt 1/2 cup soy milk or water, more if necessary 2 tbsp olive oil or unsweetened applesauce
Combine the flour, baking powder, and seasonings. Stir in the soy milk and oil. Knead the dough until smooth. Cover with a clean towel and let sit for 10 minutes. Press or roll the dough into 2 thin pizza crusts on a foil lined baking sheet. Prick all over with a fork. Bake at 400 for 8-10 minutes or until set. Top as desired then bake for an additional 15-20 minutes or until the toppings are hot and the edges are crisp. * If desired, freeze before baking the second time. Wrap in plastic wrap, then in foil, then place them in a Ziploc bag. To prepare, remove the pizza from the freezer, place on a foil lined baking sheet, then bake at 400 for 20-30 minutes or until hot and crisp.
The girls and I love these meatballs. We eat them plain, serve them over rice, noodles, use them as a pizza topping, etc. They are also good cold, so we take them with us when we go away.
2 - 3 pounds ground turkey, chicken, or beef 2 cups chopped spinach 1 finely chopped onion 1 finely chopped pepper Seasonings desired - I used a mixture of salt, pepper, Italian seasoning, garlic powder, and onion powder
Thoroughly combine all of the ingredients. Roll the mixture into 1" balls. Place on a parchment lined baking sheet. Bake at 400 for 20-30 minutes until cooked through. Drain as needed. Serve immediately. You can also freeze on the baking sheet then transfer into a Ziploc bag to store in the freezer. * Makes approximately 70 meatballs.
I love these pancakes. The whole wheat flour makes them hearty and filling. They are not made with any refined sugar or oil. I've made them many times with a variety of different add-ins and combinations and they've been amazing every single time. Our favorite pancakes are made with unsweetened flaked coconut and safe chocolate chips. We also really like safe chocolate chips and any berry. We've even left out the maple syrup and just used an extra 2 tablespoons of applesauce. I've realized that you really can't go wrong with these pancakes, they are just so easy and versatile.
Perfect Whole Wheat Pancakes
1 cup whole wheat flour 1 tbsp baking powder 1/4 tsp salt 1 cup soy milk 2 tbsp unsweetened applesauce 2 tbsp maple syrup or honey 1/2 tsp vanilla extract Add-ins desired such as safe chocolate chips, flaked coconut, blueberries, raspberries, chopped strawberries, mashed or diced banana, Sunbutter, etc.
Combine the flour, baking powder, and salt. Add the soy milk, applesauce, maple syrup, and vanilla then mix until thoroughly combined. Fold in the add-ins desired. Allow the batter to sit for 5 minutes. Fry in a sprayed skillet over medium-low heat for 2 minutes or until the top is full of bubbles and the edges are dry. Flip then fry 1-2 additional minutes until golden. Continue until all of the batter is used, making sure to spray the pan before each addition. * Makes 10 pancakes. * Good warm and cold.
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