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No Sugar Oat Drops

No Sugar Oat Drops
When I first saw this recipe I was intrigued by the fact that these have NO sugar, butter, eggs or anything that can be considered unhealthy. Always on the hunt for things to throw at my kids at feeding time, I gave them a whirl. They are amazing, surprisingly light, incredibly filling and tasty, you can mix and match the ingredients to get a different result each time, adding different seeds fruits or nuts.You can freeze them wrapped individually and have a easy breakfast on the go. 1 1/2 cups regular rolled oats (use whatever type of oats you like) 1 cup coconut flakes 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon allspice 1/4 cup of almond meal (or nutmeal of your choice) ( If you want to make it nut free you could use a flour, just adjust the wet ingredients to get the right consistency) 1/2 cup mixed nuts, finely chopped 1 cup dried fruit (of your choice or chocolate chips or berries) Preheat oven to 175C. Take a large cookie cutter and press spoonfuls of the batter into it. Related:  Simply Filling Recipeshealthy edible debaucheryBreakfast

Healthy Pizza with a Cauliflower Crust I was planning to share a quinoa, kale and tofu skillet recipe this morning, however plans changed after I had one bite of the pizza I made last night for dinner. Don’t get me wrong, the kale and tofu dish is great (I’ll still post the recipe sometime this week). However, this pizza isn’t your average pie and judging from the response I got when I posted an Instragram photo on Facebook last night, the recipe needed to be shared right away. The thing that makes this pizza so unique is that the crust is made out of cauliflower – yes, the vegetable! I honestly can’t remember when or where I first saw the idea for pizza made with a cauliflower crust (probably Pinterest), but I know that it has been done many times before. So yes, pizza CAN BE healthy! Healthy Pizza with a Cauliflower Crust ½ head cauliflower (about 2 cups riced) 1 clove garlic, minced 1 cup part-skim shredded mozzarella cheese 1 egg, beaten 1 teaspoon basil 1 teaspoon oregano Pre-heat oven to 400° F.

Lunch Recipe: Colorful Lentil Salad with Walnuts & Herbs Looking for a make-ahead lunch for your lunchbox this week? Want something easy, healthy, and filling? Look no further than this lentil salad — it's one more lunch salad for your repertoire, full of crisp and colorful bell pepper and onions, with nutty toasted walnuts and fragrant herbs. A sweet, tangy dressing pulls it all together. It's really no secret that I adore grain and legume salads; our archives are full of recipes like these. This salad depends on a couple of ingredients. Also, don't skip the pomegranate molasses in the dressing; it's the secret ingredient that pulls this all together — a little sweet, a little tangy, and very rich. Colorful Lentil Salad with Walnuts & Herbs6 to 8 servings Rinse the lentils well and place them in a saucepan. Meanwhile, finely chop the sun-dried tomatoes and place them in a heatsafe container. Dice the onion, and clean out the bell peppers and dice them as well. Turn off the heat and mix the onion mixture with the lentils in a large bowl.

New York Times Chocolate Chip Cookies (Treats for Co-Irkers) I'm fairly certain that all food bloggers eventually get around to blogging about the world famous chocolate chip cookie recipe from the New York Times. This week seemed like a good week for me to throw in my two cents and tell you what I think about the recipe. And, since these cookies are going to work with hubby tomorrow, we'll be able to find out what the co-irkers think of them too. (They're brutally honest, I'm telling you!) This review is slightly tainted however, because upon reading the recipe and making my shopping list for the ingredients, I failed to notice that the dough must rest in the fridge for 24 hours before baking. Well, today was going to be my shopping day this week and since I now had to make the dough yesterday in order to bake the cookies today, it was either make do with the chocolate I had on hand, or go to Wal-Mart in my pajamas yesterday morning to buy the special chocolate called for. OK, back to the tainted recipe. 1. 2. 3. 4. The verdict?

Buttermilk Blueberry Breakfast Cake I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Instructions Preheat the oven to 350ºF. copyright alexandra\'s kitchen

single ingredient ice cream recipe Recipe: single-ingredient ice cream Administrative news: The amount of spam accumulating in my filter is increasing and the amount of time I have to glance through and fish out the occasional legitimate comment is all but nil at this point. From now on, I’m deleting the hundreds of spam caught each day without a second glance. I’ve been doing a massive purge of my second office, recycling old notes and literature that I no longer need. Needless to say, I kept that little gem. Summer for some of my friends (those with school-age children) is coming to an end. please please please clouds, take a break? So what’s this ice cream for breakfast ridiculousness? bananas i prefer them just spotted I try, I really try to love bananas. and there she is slice into 1/4 to 1/2-inch disks This ice cream recipe is super simple. sliced frozen This is where the fun begins. frozen banana gravel whipped goodness (really, it’s good for you!) The transformation was a surprise, but a nice one at that.

Vegan Pumpkin Oatmeal Chocolate Chip Cookies Good morning and happy Friday from Boston! We’re headed out to explore the city in a bit, but I thought I would pop in and share a recipe with you. In my last post I mentioned that, despite the chillier weather we’ve been experiencing, I hadn’t broke out the pumpkin recipes yet. Well… that changed last night. I wanted a treat to bring with us on the trip so I started thinking about what I should make. Not to toot my own horn, but these cookies are vegan, have less than 90 calories and 2 grams of sugar each. Vegan Pumpkin Oatmeal Chocolate Chip Cookies Author: Eating Bird Food Recipe type: Dessert 1 cup spelt flour (all purpose flour will work too) ½ cup old fashioned oats 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon sea salt pinch of ground nutmeg ¾ cup pumpkin puree (not pumpkin pie filling) 1 cup sucanat or other raw, natural sugar ¼ cup extra virgin coconut oil ½ Tablespoon ground flaxseed 1 teaspoon pure vanilla ¼ cup vegan chocolate chips or carob chips

Mediterranean Pizza for One {gluten free} | Yeah...imma eat thatYeah…imma eat that It’s pizzahhhh time. Specifically, Mediterranean pizza. I spent an entire year of college perfecting my obsessed with feta. But good things happen when you eat Mediterranean pizza. Everyone has there favorite pizza. Speaking of my sister. Other obnoxiously expensive things…wedding cakes. Other wedding happenings…Andrew and I did go and register for wedding gifts. One thing that doesn’t involve compromise? Mediterranean Pizza for One 1/3 cup + 1 tablespoon oat flour, packed 1 tablespoon ground flaxseed 1/4 teaspoon baking soda 1/8 teaspoon baking powder 1/8 teaspoon Italian seasoning, dried 1 egg 3 tablespoons plain greek yogurt 2 heaping tablespoons cucumber, chopped into short matchsticks scant 1/8 teaspoon dried dill 1 teaspoon lemon juice 3 kalamata olives, sliced in half 1 quarter of a artichoke (from a jar), chopped 1/2 medium tomato, thinly sliced into 6 slices 2 heaping tablespoons feta 1 green onion, chopped Preheat oven to 375F. By Kylie Held Hello!

Giant S’mores Stuffed Chocolate Chip Cookies I swear I wasn’t going to do this. I wasn’t going to stuff something inside of something else. It was too trendy. And then, not trendy at all. (Neither of which I’m actually about, anyway.) But I succumbed to the pressure of a college kid who just finished finals. S’mores stuffed into thick and chewy chocolate chip cookies. But alas, perfection. So there. Giant S’mores Stuffed Chocolate Chip Cookies I made my own graham crackers for these s'mores stuffed cookies, but you can certainly use store-bought crackers if you're pressed for time or you know, not crazy like me. Ingredients 2 cups plus 2 tbsp all-purpose flour½ tsp baking soda½ tsp salt12 tbsp unsalted butter, melted and cooled until warm1 cup brown sugar, packed½ cup granulated sugar1 large egg plus 1 egg yolk2 tsp vanilla extract1 ½ cups semi-sweet chocolate chips For assembly: Instructions To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. Source

idaho sunrise part two I thought this little treat up yesterday and had to make it today. So, here is is~hot from the oven and onto the site! It was YUMMY! And great if you don’t happen to have baked potatoes for the original Idaho sunrise. What are they? Hash brown baskets baked with eggs,bacon and cheese. How to do it: take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown. They should look kinda like this when they are ready. Bake for about 13-16 minutes. Gentle slide a knife along the edges, and gently pull up with a fork. you could also fill these with beaten eggs and a bit of spinach…. that was my afterthought. Oh! special I think today they are offering the Cuisinart Griddler for 57% off….wow that’s a good deal….hmmmm. idaho sunrise part two Author: Michelle Keith/ The Village Cook

Home | I Wanna Nom Easy Crust-less Spinach and Feta Pie In honor of National Pi Day, a day in history that celebrates the ratio of a circle's circumference to its diameter (3.14), I can't think of a better way to celebrate such an ironic-named holiday than to share a slice of this simply delicious, savory spinach pie recipe from the archives. A simple Greek inspired pie combining savory flavors such as spinach, feta, Asiago cheese, dill and scallions. Perfect to take to a potluck! Served with a salad, you can turn this into a main dish, or cut it into smaller wedges to serve as an appetizer. Easy Crust-less Spinach and Feta Servings: 6 • Serving Size: 1/6th of pie • Old Points: 3 pts • Points+: 3 ptsCalories: 126 • Fat: 5 g • Protein: 8.8 g • Carb: 12 g • Fiber: 2.5 g • Sugar: 1.7 gSodium: 433 mg Ingredients: Preheat oven to 400°. Sift flour and baking powder in a medium bowl. Bake 28 to 33 minutes or until knife comes out clean from the center. Makes 6-8 servings.

Make-Ahead Steel Cut Oatmeal & 4 New Oatmeal Recipes You wouldn’t know it from the plethora of steel-cut oatmeal recipes I have on the blog (one), but steel-cut oats are actually my favourite way to enjoy oatmeal. The only problem is I’m usually too hungry to wait 30 minutes to eat breakfast. Hence, my obsession with quick breakfasts like Vegan overnight oats, Green Monsters, and rolled oatmeal. Oats in review: Instant Oats have been cooked, dried and rolled and are the most processed way to eat oats. Because steel-cut oats retain their chewy texture after cooking (while rolled oats tend to get mushy), they are the perfect breakfast cereal to make ahead of time and quickly reheat in the morning. Many of you said you like to make a big batch of steel-cut oats and then enjoy it all week long for quick and easy breakfasts. Make-Ahead Steel Cut Oatmeal With a little forethought at night or on the weekend, you can make steel-cut oats for 4 breakfasts (or more if you need!). Yield: 4 servings or 3.5-4 cups Ingredients: 1. 2. 3. Yield: 1 serving 1. 2.

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