Tag: Recipes

Banana Oat Muffins
Recipes

Banana Oat Muffins

Sarah

Another day, another gluten-free oat muffin recipe. Easy to make and a good source of fiber is how I view it – a tasty, though not overly sweet, treat.

Banana Oat Muffins

Ingredients:

  • 2 cups rolled oats (gluten-free if needed)
  • 2 tsp pumpkin pie spice blend
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • 4 ripe bananas, mashed
  • 1 large egg
  • ½ cup pure maple syrup
  • ¼ cup avocado oil
  • 1 tsp pure vanilla extract

Directions:

Preheat oven to 350°, and line a 12-count muffin tin with parchment paper liners.

Process the oats in a blender until they are finely crumbled, and then transfer them to a mixing bowl. Whisk in the pumpkin pie spice, baking soda, and salt.

In a second mixing bowl, whisk together the wet ingredients.

Add to he dry and stir till just blended.

Divide evenly between the tins.

Bake for 20 to 25 minutes, till golden on top and a knife comes out mostly clean.

Let it cool on a rack, then store tightly sealed on the counter.

Makes 12 muffins.

~Sarah

Brown Sugar Strawberry Cobbler
Recipes

Brown Sugar Strawberry Cobbler

Sarah

Strawberry season comes back in mid-August, as the ever-bearing varieties start producing their second crop. It’s the perfect time to enjoy a cobbler.

Pop it in the oven while you make dinner, and dessert will be waiting for you when you’re done.

Brown Sugar Strawberry Cobbler

Ingredients:

  • 1½ sticks unsalted butter, cold
  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • ½ cup brown sugar, packed
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup milk
  • 1 Tbsp pure vanilla extract
  • 2 pounds fresh strawberries, washed and sliced (about 7 cups)
  • 2 Tbsp pure maple syrup
  • 1 Tbsp cornstarch

Directions:

Preheat oven to 375°.

Cut one stick of butter into 8 pieces and add to a 9×13 baking pan. Place in the oven for 10 minutes to melt.

In a mixing bowl, whisk the flour, oats, brown sugar, baking powder, and salt together.

Dice up the remaining 4 Tablespoons of butter and add it in, working with your fingers until finely crumbed.

Add the milk and vanilla, stirring until well mixed.

Toss the strawberries, maple syrup, and cornstarch gently.

Spread ¾ of the berries in the baking dish. Pour the batter over. Do not mix. Sprinkle the remaining berries over the top.

Bake for about 50 minutes, till golden.

Let it cool and enjoy warm or cold.

~Sarah

Blender Oatmeal Protein Muffins
Recipes

Blender Oatmeal Protein Muffins

Sarah

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

Summer Squash Rice Bake
Recipes

Summer Squash Rice Bake

Sarah

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

High Protein Banana Bread
Recipes

High Protein Banana Bread

Sarah

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