Recipes

Blender Oatmeal Protein Muffins

Oats are often overlooked in higher-protein diets, but they do provide a significant amount of fiber. Boost them with both protein powder and Greek yogurt for more protein. The muffins are moist and tender, and you don’t even notice the oats, as they are ground in the blender.

Blender Oatmeal Protein Muffins

Ingredients:

Directions:

Preheat the oven to 350°.

Line a 12-count muffin tin with parchment paper liners.

Add all the ingredients to a high-speed blender and process until smooth.

Divide between the tins.

Bake for 25 to 30 minutes, until golden brown on top and a knife inserted into the center comes out clean.

Once cooled, store tightly sealed and, for best results, refrigerate. They are pretty good chilled. Eat within 3 days for optimal flavor.

Makes 12 muffins.

~Sarah

Gardening · Homesteading · Urban Homesteading

The New Garden: Getting It Ready

The work continues – through the heat and humidity of a West Virginia summer. My window of having help shortens by the day, when the boys return to school. Start early, then come out after dinner, once the sun starts to settle low. It’s not much cooler, but at least the sun isn’t directly over us.

I decided to risk it with potential deer harassing my garden, and started moving items in the evening, to get as much as I could off the patio. The truth is, the patio doesn’t get enough sun during the day. Mostly what I moved were herbs and grow bags of potatoes, not things deer are usually too interested in.

It was 80° as we started early in the morning, but we got the T-posts up and running. I bought 25 6-foot poles (Tractor Supply seems to be the most affordable option here in the Eastern Panhandle, at about $6 each).

More went in.

Filling in more.

We brought out more of the grow bags, and some were already done for the season, so I put the soil from them into the raised beds to reuse it.

To start the soil in the beds, I added wood chips and peat moss on the bottom. And then dumped in the soil from the now-empty bags. Might as well reuse.

I was also transferring the potatoes I had started in July, as they hadn’t grown. However, once I moved the soil, I found that all my July potatoes were completely rotten – like hot, mashed potatoes. Interesting lesson I didn’t know I would learn. In the PNW, this was never an issue. I must have cooked them in the grow bags for the past few weeks.

I decided to try out felt liners for the bed to prevent soil from escaping from the floorless beds and to keep the area neater. They came in 2 packs, and are 4 by 4 feet, with four sections in each. I paid $19.99 for each two-pack. Which fills one raised bed. We are using eight-by-four-foot beds, which I spent $70 on (they came 2 to a package)..

I got an herb bed in, of all the herbs I had started this spring. That left me very happy.

I did the lower half of the fencing – while hardware cloth isn’t actually fencing, I had brought four rolls with us. Paid for fencing is better than buying new fencing – and since I won’t have chickens, my need for it has decreased.

We built more raised beds. I thought about putting a pop-up greenhouse into the bed….

I had brought up all the small pots that I had kept on the patio. These were strawberry and herb plants.

It really is.

I was getting all fancy and had filled in the base of the greenhouse with pea gravel, made of granite and similar, in a light color.

The strawberry bed is half alpine, half regular. Both sides will fill in eventually.

I only moved one tomato plant, a cherry plant, into the new garden. It was easy to move.

And sometimes one learns lessons, whether they want to or not.

I was so proud of my work. Then we received a warning about a potential severe thunderstorm approaching. I went outside to check on everything.

When suddenly the wind showed up, howling out of the Appalachian Mountains across the Shenandoah Valley. I am finding the wind here? It can be far worse than the wind back on Whidbey Island, even off the Salish Sea. The wind was hammering anything tall. I was about to have a kite on my hands. And I was outside, with a potential thunderstorm approaching. Not my most brilliant moment. We got the greenhouse out and ran for the patio. With two holding it down, we got the cover off and then ran inside.

It might have been some of the strongest winds I have ever experienced. I ended up inhaling far too much dust and was coughing for a good hour afterward.

I whined the next day, and then got back to work. I figured out I couldn’t have a pop-up greenhouse out in the garden – it is too exposed. Neither can I have tall structures. The greenhouse will stay where it has thrived, which is under the patio, between two support beams. And use it as a shed till spring, for all my garden gear.

So I moved five of the large pots into the area I had built as a focal area.

I added more herbs to the herb bed.

The sun came back out, and we added more raised beds.

The look of the garden was starting to come together.

It’s still my happy place. Lessons exist for a reason.

I started the upper fence, adding favorite garden signs I had brought with me.

Some I just don’t point to the road is all.

Kirk picked me up the cutest statue kit, and I added it to the focal area.

The herbs are doing so much better in the main garden. The Comfrey is growing well.

I have one raspberry plant growing. Soon it will be planted in a raised bed, but now that it is getting enough sun, it is producing berries. Next year I want one side red, the other half will be golden.

Sweet Potato vines. growing up the fence. I bought slips on a lark earlier in the sun. Now in the sun, they are growing fast.

Ten raised beds have been built so far. We finished the upper fence today. We have another four beds to build. Then more planning.

I upgraded the grapes into larger pots and put them in the front corners, so they can start growing up the fence.

My goal is to add more grapes next year and eventually have the fence covered in vines. I will get bigger pots. That are designed for large trees.

But now…go build more beds and find a source for a lot of soil.

~Sarah

Recipes

Summer Squash Rice Bake

Summer squash season is here! This was a side I made the other night for dinner.

Sluce the squash thinly and use smaller, for best results.

Summer Squash Rice Bake

Ingredients:

  • 2 medium green zucchini
  • 2 medium yellow summer squash or yellow zucchini
  • 2 Tbsp olive oil
  • Pinch fine sea salt
  • 2 cups fresh cooked rice
  • 2 hand-sized tomatoes, diced
  • 1 shallot, diced
  • 6 slices cooked bacon, chopped
  • 2 cups grated cheddar cheese
  • 1 tsp granulated garlic
  • 2 tsp dried parsley
  • 1 cup- grated parmesan cheese

Directions:

Preheat oven to 350°. Spray or lightly oil a 9×13″ baking dish.

Thinly slice the zucchini and summer squash, then mix them with olive oil and a pinch of salt in a bowl. Set aside.

Mix the rice, tomatoes, shallot, bacon, cheddar cheese, garlic, and parsley.

Spread in the pan.

Top with the squash.

Sprinkle the Parmesan cheese on top.

Spray a sheet of foil with olive oil and cover.

Bake for 30 minutes.

Remove the foil and bake for an additional 30 minutes, until golden on top.

~Sarah

Recipes

High Protein Banana Bread

I finally feel more “moved in” and am starting to bake and cook a lot more. I am trying to get back to the levels where I was this past winter. It is easy to slip out of it, but we eat so much better when I am making everything.

High-Protein Banana Bread

Ingredients:

  • 1 cup oat flour*
  • 1 cup vanilla protein powder
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 3 large ripe bananas, mashed
  • 5.3-ounce Greek yogurt, such as banana or vanilla flavored*
  • ¼ cup avocado oil
  • ¼ cup pure maple syrup
  • 3 large eggs
  • 1 tsp pure vanilla extract

Directions:

Preheat oven to 350°, spray or lightly oil a bread pan (9×5″).

Whisk the wet ingredients together in a small bowl.

In a large bowl, whisk the dry ingredients well.

Add in the wet, and stir until mixed with a spatula.

Scrape into the prepared bread pan.

Bake for about 48 minutes, until golden on top and a knife comes out clean.

Let cool on a rack for 10 minutes, then turn out. Let cool before slicing.

Store wrapped.

*Oat Flour:

Grind 1¼ cups of old-fashioned oats in a blender until they are powdered, and then measure them out.

Notes:

I used a sugar-free, high-protein Greek yogurt. Use what you prefer.

For the protein powder, use the brand you prefer. I used the type Kirk has in smoothies.

~Sarah

Recipes

Summer Corn Salad

It’s harvest time for many of us, and this recipe is a great way to showcase your produce.

A light and crunchy salad that is great on its own or paired with grilling.

Summer Corn Salad

Ingredients:

  • 3 ears of fresh corn, shucked
  • 1 shallot, peeled and sliced (about ¼ cup)
  • 5 basil leaves, chopped
  • ¼ cup Parmesan cheese, shredded
  • 1 Tbsp olive oil
  • ¼ tsp fine sea salt
  • Cherry tomatoes, sliced in half

Directions:

Slice the corn kernels off the cobs into a mixing bowl.

Add the shallot, basil, Parmesan cheese, olive oil, and salt, and toss to combine.

Let chill covered. Serve with tomatoes on top to taste.

Serves 2-4, depending on appetite.