Peaches n’ Cream Oatmeal {E}

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Peaches n' Cream Oatmeal

I came up with this recipe yesterday, and I must say, it’s really good!  And it’s also very filling and keeps me feeling full for a good 3 hours.  If you like peaches n’ cream, you’ll love this peaches n’ cream oatmeal.  It’s almost even dessert-worthy!  You could use strawberries, raspberries…really whatever fruit you like the best!  If you’re following Trim Healthy Mama, this is an E. (If you reduced it to 1/4 C of oats and used berries, it would be an FP)

Peaches n' Cream Oatmeal {E}
Author: 
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: 1
 
An easy delicious start to your day! {If you're following Trim Healthy Mama, this would be an E breakfast}
Ingredients
  • ½ C old-fashioned oats
  • 1 heaping T Great Lakes Gelatin Collagen Hydrolysate
  • 1-2 shakes of pure stevia (or more, depending on your sweet preference)
  • a dash of vanilla extract
  • a few cut up peaches (frozen is fine)
  • ¾-1 C vanilla almond milk
  • a few T of 0% plain Greek yogurt
  • some more cut up peaches (thawed)
Instructions
  1. In a small saucepan, combine all ingredients except for the last two.
  2. Bring to a rolling boil for 1 min and then remove from heat, add lid, and let thicken.
  3. In small bowl, mix Greek yogurt with cut up thawed peaches (more stevia if needed).
  4. When oatmeal is desired thickness, serve in a bowl and top with peach yogurt.
Notes
Could probably use protein powder of choice in place of the gelatin. Feel free to try strawberries, raspberries, or whatever fruit you'd like!

Linking to Trim Healthy Tuesday and Nomday Mondays

Review: Organic Girl Baby Kale

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I was recently sent a package of Organic Girl Baby Kale (and a few coupons, so I’m hoping to find them in a store near me to make a dish for Thanksgiving) to facilitate this review.  Kale is GREAT for you – it is really sooo nutrient dense.  But I know kale is not everyone’s favorite green – it can be bitter and tough, and many don’t even like it.  To those people, I would say you have to try baby kale – it is kale, but it is VERY tender, mild, and I’m a huge fan!  Also, I don’t appreciate spending money on greens only to get them home and see lots of spots or wilted leaves or whatever, and by the time you discard what’s bad, you’re sometimes not left with much.  But I used every single kale leave in the container.  It’s great knowing it’s organic also.

Organic Girl

I made a recipe that was included with the kale, substituting peanuts for the walnuts.  It was so delicious (if I make it again with peanuts, I’ll use much less, as it overpowered it a bit, but that’s my fault, since the recipe was for walnuts.  But the very mild green taste of the kale, the sweetness of the Craisins, the salty crunch of the peanuts… oh, it’s so good!

 

Organic Girl

 

Organic Girl Baby Kale and Cranberry Saute

3 cups OrganicGirl 100% baby kale

6 cloves garlic, minced

1 tsp. of smoked paprika

1 cup of walnuts

1 cup dried cranberries

pinch of red pepper flakes

2 T olive oil

salt & pepper to taste

In a large frying pan, heat olive oil over medium.  Add garlic, red pepper flakes, walnuts, and cranberries.  Cook, stiring until garlic is fragrant but does not have color.  Add in kale and saute 5 minutes until kale is cooked through.  Sprinkle with smoked paprika, season with salt and pepper to taste while mixing in with greens.  Drizzle a little extra olive oil over the top, plate and enjoy!

For more great recipes from Organic Girl, visit their Facebook page.

I also used some of the leftover kale and made a panini for lunch one day and it was also super yummy.

Organic Girl

If I can find more before Thursday, I’ll be making this as a side for Thanksgiving.

Thanks, Organic Girl!

Week of Healthy Cookbooks: Happy Herbivore Abroad

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Happy Herbivore Abroad

For the next few posts, I will be discussing and reviewing healthy cookbook/healthy eating books.  I love cookbooks – doesn’t matter if it’s old, new, or cut out clippings, but I love recipes, and when they are healthy — even better!  Today is going to focus on Lindsay Nixon’s Happy Herbivore Abroad book.  I’ve already discussed her The Happy Herbivore and Everyday Herbivore cookbooks (which are up there in greatest cookbooks for a healthy vegan in my opinion), and this one follows suite (as I was expecting coming from Lindsay).

Happy Herbivore Abroad

This book has over 125 recipes for healthy, low-fat, easy to prepare foods from around the world.  Love American food, but love trying out different types of food and experimenting with the different flavors and ingredients that other countries use for cooking.  But what I really love about this book is that the recipes are actually very simple and don’t use very hard-to-find ingredients.

I went to the desserts section first, naturally, and make the anise cookies.  Yum!  Then I went back to the page I dogeared – the German Lentil Stew.  This one’s so good!  And even more awesome, is that Lindsay actually has a video showing how to make this healthy and tasty stew!

You’ll definitely want to check out her book.  With 4.8 stars out of 399 reviews on Amazon and over 135 recipes, there’s nothing not to love.  Plus, you can take a peak inside the book with 23 recipes to whet your appetite!

Here’s the recipe that I LOVE!

Want your own copy of this book?   Lindsay is giving one of you a HHA cookbook!  Simple enter via Rafflecopter below.  US only.  Giveaway will end next week.

a Rafflecopter giveaway

P.S.  Don’t forget to enter the Heylee B. giveaway – still 2 days left to enter.

I Scream, You Scream, We all Scream for healthy Ice Cream!

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Do you have that little diddy in your head now?  You’re welcome.  🙂

So I don’t know about you, but ice cream is my favorite food group.  If any of the rest of you have caught yourself thinking or saying, “If ice cream was good for you, I’d eat it all the time!”, you’re not alone.  Most ice cream is pretty much not at all good for you, and the idea of healthy ice cream seems like something of a Utopian ideal.

But if you start experimenting, look around, and get creative, you’ll find you can make ice cream that actually is pretty darn good and good for you as well.  Yes, you read correctly.  Not saying they’re the same nutritional content as broccoli, but I don’t think you’re going to the “I’d eat it all the time” literally anyways.

So these are my 2 favorite (or favorite currently) ice cream recipes.  The first one has been out there for many years, so I have no clue who to attribute the recipe to, but it’s so easy.  The second one was based off of looking up ice cream recipes on Chocolate Covered Katie’s blog  (amazing recipe resource by the way!) and then adjusting and experimenting based on what I had or decided to use.

Banana Soft Serve

healthy ice creamTo make, all you need are frozen bananas, and then just a tiny bit of milk of choice (I usually only use a cap or two), almost feels silly calling it a “recipe”

  • 2 to 3 frozen bananas (I have a Vitamix, and if I only use 1 banana, the tamper can’t get to the bottom and it doesn’t work)
  • a cap or two of almond milk (you may have to use more if you don’t have a high powered blender)

Optional: if you don’t find it sweet enough, you can add a pinch of stevia.  I also like to add a few drops of vanilla extract.

So you just blend it all up.  If you have a tamper like the Vitamix does, it gives you a great little workout too.  Bonus! 🙂

I served it with a peanut butter fudge topping:

  • a spoon or so of peanut butter
  • a spoon or so of cocoa or carob powder
  • sweetener to desired amount (I used a spoon of pure maple syrup)
  • a dash of vanilla extract
  • a little bit of water to thin it so it’s sauce like consistency.

Just mix it all up and serve on top of your soft serve.

healthy ice cream

Maple Vanilla Cashew Ice Cream

healthy ice cream

  • frozen almond milk (or coconut or whatever milk you use)
  • small handful of almonds (8-12 is plenty)
  • 3 T pure maple syrup
  • pinch of stevia
  • pinch of sea salt
  • a few dashes of vanilla

Using an ice cube tray, fill with milk of choice and freeze.  While milk is freezing, soak cashews in water.  After milk is solidly frozen, place frozen milk cubes, drained cashews, maple syrup/stevia, salt, and vanilla in the base of your high-powered blender.  Blend until creamy, adding a tiny bit of milk if you need to.  Because of the cashews, this does have a slight cashew taste, but the vanilla and maple flavors also come out really well and it’s something I love.  I dare you to give this to someone and then tell them it’s dairy free, processed sugar free, and very low fat/healthy fat.

Sweet Potato Miracle Hash

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Sweet Potato Miracle Hash.  Are you wondering what makes this so miraculous?  Awhile ago, I purchased a deal one of those daily deal sites was having on Miracle Noodles.  They expire in the next month or two, so I’m scrambling to use them up.  I tried a few recipes, some I sort of liked, and some were not something I’d eat again.

This, however, I could eat once a week for sure (and probably will be!)

sweet potato miracle hash

It might not be super pretty or gasp inducing, but it’s simple, it’s fast, and it’s tasty, and to me – that equal a winner.  Oh, and it’s pretty darn healthy too!

Sweet Potato Miracle Hash

(Serves 2 main servings)

  • 2 sweet potatoes, scrubbed and shredded
  • 1 onion, thinly sliced
  • 1 small can mushrooms, drained and rinsed (or fresh would be better! I just didn’t have any)
  • 1 package of Miracle Noodles (I used the rice version), rinsed well for 1 minute, patted dry
  • 1/2 teaspoon of cumin, cinnamon, and sea salt (can add more, but start with less of spices)
  • olive oil/water for skillet
  • chives or parsley to garnish

This is such an easy recipe.

  1. Just mix the shredded sweet potatoes, sliced onions, mushrooms, noodles, and spices in a big bowl.  Mix well.
  2. Then sort of squeeze the excess liquid off and place into a hot skillet that has a layer of olive oil or water in it (I went with olive oil because it really enhances the flavor and the rest of the meal is so healthy and low in calories, I figured it’s okay).  Let it do its thing before you stir/flip so it gets browned on each side.
  3. Then if you’re like me, you top it with ketchup.  Or if you think that’s gross, just eat it plain.  🙂

sweet potato miracle hash

sweet potato miracle hash