Gourmet Oatmeal

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I don’t eat oatmeal very often… but whenever I do I think, I should eat this more! It’s so tasty and there are SO many different things you can do with it! These are two of my favourites! Peanut butter, banana fudge and apple pie! It doesn’t take long either, so when you are in a rush and need some quick carbs this is your jam!

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Peanut butter banana fudge oatmeal

ingredients

1/2 c oats

1 overripe banana, mashed

1- 2 tbsp peanut butter

1 c cashew milk (or water)

1/2 tsp vanilla extract

1 tbsp cocoa powder

pinch of salt

directions

  1. bring milk to a boil, add oats and reduce to medium heat.
  2. mash up banana, add to oats and stir.
  3. add cocoa powder, sea salt and vanilla. stir and let it cook for a couple more minutes. At the end stir in peanut butter.
  4. top with peanut butter, chocolate chips, chopped nuts or what ever other toppings you would like!

 

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Apple pie oatmeal

ingredients

1/2 c oats

1 apple, cut into cubes

1/2 tsp vanilla

pinch of sea salt

1.5 tsp cinnamon

1/2 tsp honey (or maple syrup for vegan option)

1 cup of water or dairy free milk

directions

  1. bring 1 cup of water to a boil. Add oats, stir and reduce to medium heat. Add 3/4 of the apple, 1 tsp cinnamon and sea salt and cook until apple are tender (about 10-15 minutes.) You may need to add a bit more water while it is cooking.
  2. While oatmeal is cooking, put the rest of the apples, honey and 1/2 tsp of cinnamon into a small sauce pan and cook until apples are tender.
  3. When oatmeal is done top with cooked apples and any other toppings you desire! We added a tbsp of slivered almonds and raisins.

 

 

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Paleo Mayo

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{ homemade mayo } for those of you who don’t like mayo… You should give this a try! It’s seriously good and super easy to make!

Ingredients:

1 egg, room temperature

juice 1/2 lemon

1/2 tsp sea salt

1/2 tsp dried mustard

1 c avocado oil

Directions:

In a mason jar add all ingredients. Place your immersion blender in your jar all the way to the bottom and mix together and your ingredients will start to thicken. Blend for about 2 minutes.

* I make my mayo in a mason jar so you can just pop on the lid and stick it in the fridge, less mess, less dishes and there you have it!

xo erin

Candy Cane Beet Salad

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Ingredients:

2 candy cane beets, peeled and very thinly sliced

big spoonful of mandarin oranges

1 Tbsp pistachios, chopped

2 Tbsp herbed goat cheese

1.5 tbsp olive oil

1/2 tsp agave nectar

1/2 tsp sea salt

1/4 tsp black pepper

2 tsp lime juice

2 tsp apple cider vinegar

Directions:

1. In a med sized bowl mix together beets, olive oil, agave nectar, sea salt, black pepper, lime juice and apple cider vinegar. Let it merinade for a couple of hours to take the bitterness out of the beets.

2. When you are ready to serve, top with mandarin oranges,pistachios and herbed goat cheese.

xo erin

Grilled Shrimp & Warm Potato Salad

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Ingredients:

1 bag mini red potatoes, quartered

1 medium zucchini, cut into 1/4-in.(0.5 cm) thick diagonal slices

1 pkg freshwater shrimp (12)

1 tbsp olive oil

2 tsp garlic salt

Lemon Parsley Vinaigrette:

1/4 c olive oil

1 tbsp lemon juice

2 tsp grainy mustard

1/2 tsp sea salt

1/4 tsp black pepper

2 tbsp fresh parsley, chopped

Directions:

  1. Preheat barbecue to medium-high heat. In a aluminum bbq dish pour in 3 cups cold water and add your potatoes. Cover with foil and seal edges. Place on barbecue and cook 25 to 30 minutes, until fork tender.
  2. While potatoes cook, make Lemon Parsley Vinaigrette by whisking together olive oil, lemon juice, mustard, salt and pepper. Stir in parsley. Set aside.
  3. Remove potatoes from barbecue and carefully remove foil. Drain any remaining water. Keep grill heated.
  4. Toss potatoes with 2 tbsp (30 mL) of vinaigrette (reserve the rest). Cover and keep potatoes warm.
  5. Toss shrimp with the 1 tbsp olive oil and garlic salt. Grill shrimp 2 to 3 min. per side until pink and just cooked through. Grill zucchini for 2 min. per side, or until tender-crisp and grill-marked.
  6. Combine potatoes, shrimp and zucchini in large bowl. Toss with reserved vinaigrette.

Adapted from Jamie Oliver’s recipe.

Zucchini Boats

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From Skinny Taste Blog. These were AMAZING!!

Ingredients:

For the enchilada sauce:

  • coconut oil spray
  • 2 garlic cloves, minced
  • 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 2/3 cup chicken broth
  • sea salt and fresh pepper to taste

For the zucchini boats:

  • 4 (about 32 oz total) medium zucchini
  • 1 tsp oil
  • 1/2 cup green onions, chopped
  • 3 cloves garlic, crushed
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 8 oz cooked shredded chicken breast
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chipotle chili powder
  • 3 tbsp water or chicken broth
  • 1 tbsp tomato paste
  • salt and pepper to taste

For the Topping:

  • 3/4 cup shredded sharp cheddar
  • chopped scallions and cilantro for garnish

Directions:

For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats:

  1. Bring a large pot of water to boil.
  2. Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  3. Drop the zucchini halves in boiling water and cook 1 minute; remove from water.
  4. In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, thenadd in chicken; mix and cook 3 more minutes.
  5. Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.
  6. Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.** cheese optional.
  7. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish.

xo erin