4 1/2 c water
1 (20 oz) can crushed pineapple, undrained
2 c shredded carrots
1 c steel-cut oats
1 c raisins
2 tsp ground cinnamon
1 tsp pumpkin pie spice
brown sugar, optional
In a 4 qt slow cooker coated with cooking spray, combine the first seven ingredients. Cover and cook on LOW for 6-8 hours or until the oats are tender and the liquid is absorbed. Sprinkle with brown sugar, if desired.
Makes 8 servings
Serving size 1 cup. 197 calories per serving
1/2 c orange juice
1/2 c milk
1 pint vanilla ice cream (or frozen yogurt)
1 c peach yogurt
1 ripe banana
Blend on HIGH until very smooth.
Good to add 1/3 c protein powder for a great power drink to get you going. Adding slices of fresh peeled peach makes it even better.
Serves 2-3
4 1/2 c water
1 can (20 oz) crushed pineapple, undrained
2 c shredded carrots
1 c steel-cut oats
1 c raisins
2 tsp ground cinnamon
1 tsp pumpkin pie spice
brown sugar (optional)
In a 4 qt slow cooker coated with cooking spray, combine the first seven ingredients. Cover and ccok on LOW for 6-8 hours or until the oats are tender and the liquid is asbsorbed. Sprinkle with brown sugar if desired.
8 servings
12 slices of bread
6 tbs jelly
3/4 c milk
2 tbs butter
3/4 c peanut butter
3 eggs
1/4 tsp salt
Spread peanut butter on 6 slices of bread. Spread jelly on the other six slices. Put one slice of each together to form sandwiches. In a mixing bowl, lightly beat eggs, add milk and salt and mix together. Melt butter in a lg skillet over med heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.
2 c milk
1/4 tsp salt
1/2 c farina (cream of wheat)
2 tbs honey
2 fresh apricots, diced OR 1/4 c dried*
2 tbs walnuts, chopped
Bring the milk and the salt to a boil in a small saucepan over med-high heat, stirring constantly to avoid burning the milk.
Whisk in the farina; reduce the heat to med-low and simmer, stirring occasionally, until thickened, 2-3 minutes.
Spoon the cooked farina into two bowls, and top each with 1 tbs honey, half the apricots, and 1 tbs walnuts.
2 servings
nonstick cooking spray
1 tbs plus 2 tsp extra-virgin olive oil
1/2 lb pancetta, diced small
2 cloves garlic, crushed
8 c baby spinach, rinsed and patted dry
6 eggs, lightly beaten
1/4 tsp salt
1/4 tsp pepper
2 oz feta cheese, crumbled
Preheat the oven to 325 degrees. In a heavy, ovenproof skillet (preferable cast iron), heat 1 tbs of the olive oil over med heat.
Add in the pancetta and cook for 3-5 minutes, until crispy. Add the garlic and cook for 30 seconds. Add the spinach and saute for 4 minutes or until lightly wilted. Strain the mixture to remove excess liquid.
Heat the remaining olive oil over med-high heat. Return the veggie mixture to the skillet and saute for 1 minute. Spread the veggies evenly in a layer at the bottom of the pan.
Add the eggs and season with salt and pepper. Gently stir for about a minute. Let the pan sit over low heat for a minute or two or until the mixture begins to set, getting firm in the center.
Top with the cheese and transfer to the oven. Bake for 10-12 minutes or until the eggs are set. Remove the pan from the oven and let the mixture rest for 3 minutes.
Transfer the frittata to a cutting board, slice into four pie wedges, and serve hot or at room temperature.
4 servings
2 c red OR green grapes
4 fresh apricots
2 c full-fat plain greek yogurt
4 tbs slivered almonds
4 tbs raw, old-fashioned oats
4 tbs honey
Slice the grapes in half and divide into 4 bowls (1/2 cup per bowl). Slice the apricots and discard the seed; divide equally into the 4 bowls.
Top each fruit bowl with 1/2 cup greek yogurt and sprinkle with the slivered almonds and oats.
Drizzle 1 tbs of honey over each bowl and serve.
4 servings
2 medium zucchinis
8 eggs
2 tbs milk
1/4 tsp salt
1/8 tsp pepper
1 tbs extra-virgin olive oil
1 clove garlic, crushed
2 oz goat cheese, crumbled
Preheat the oven to 350 degrees. Slice the zucchinis into 1/4″ thick round slices. In a lg bowl, whisk the eggs with the milk, salt, and pepper.
In a heavy, ovenproof skillet (preferable cast iron), heat the olive oil over med heat. Add the garlic and cook for 30 seconds. Add the zucchini slices and cook for 5 minutes.
Pour the whisked eggs over the zucchini and stir for 1 minute. Top with the cheese and transfer to the oven. Bake for 10-12 minutes or until the eggs are set. Remove the pan from the oven and let sit for 3 minutes.
Transfer the frittata to a cutting board, slice into four pie wedges, and serve hot or at room temp.
4 servings
1/2 c oats
1 banana
1/2 tbs cinnamon
Mix all the ingredients together. Put them in the oven at 350 degrees for 10-20 minutes.
2 c oats (quick-cooking OR old-fashioned)
2 lg very ripe bananas
2 lg eggs
1 c plain greek yogurt
2-3 tbs honey
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
1/8 tsp kosher salt
up to 1/2 c mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries ((fresh or frozen and rinsed)
Preheat the oven to 400 degrees. Lightly grease a 12-cup standard muffin tin or line with paper liners If using liners, lightly grease them as well. Set aside.
Place all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade. Blend or process on HIGH, stopping to scape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins.
Divide the batter among the prepared muffin cups, filling each no more than 3/4 of the way to the top. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes.
1 muffin per serving
