Oatmeal Stuffed Baked Apples

Prep Time: 2 hours      Cook Time: 30-60 min     Yield: 4 large or 6 small servings

 WHAT YOU NEED

  • 3 firm apples 
    • Honeycrisp, Fuji, or Braeburn if you like 'em sweet
    • Gala, Granny Smith, or Jonagolds if you like 'em tart
  • 2 cups steel cut oats (rinsed, soaked for 2 hours, then drained)
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • zest of 1 mandarin (optional...if you're feeling zesty!)
  • 7 Medjool dates, chopped
  • 2 tbs ground flax seeds
  • 1/2 cup chopped nuts (I got for walnuts or pecans) 
  • 2 cups vanilla almond milk (or plain milk + 1 tsp vanilla bean) 
  • pure maple syrup or raw honey for drizzling

 

WHAT TO DO

  1. Preheat oven to 350F.

  2. Wash and core your apples. If you don't have a corer, like me, use a paring knife and cut a 1" square around the center of the apple from the top and bottom. Then push the cut portion out through the top. 

  3. In a large mixing bowl, add your dry ingredients and mix well. Then add the soaked (but fully drained) oats and milk and mix until well combined.

  4. Put your apples in a deep baking dish greased lightly with butter. Mmmmmm.

  5. Fill each apple with the mixture and then spoon all of what's leftover around the apples. Pack it all down too. 

  6. Place dish on the center rack of your oven, uncovered. If your apples are small, they'll probably take about 30 minutes to bake. If they are large, they could take close to 1 hour. Peek in on them around the 30 minute mark. You'll know they're ready by how they smell and look, how easily a knife penetrates through the apple, and whether or not the oats have soaked up all the liquid and are set in the dish. 

Get creative with how you enjoy this dish. It could easily be part of a dessert as well! Have fun! 

Introducing: Guest Chef Adiam

Hello loves! 

We are excited to announce the guest appearance of Chef Adiam on our menu for the week of January 23!

Adiam's son is allergic to gluten, dairy, soy, rice, and some nuts, so she needed to get creative with her cooking to ensure he was getting proper nutrition. She says, "I needed more than the options that were available at local food stores. I did lots of research and found that my Ethiopian roots had the answer. Yes, Teff, a traditional Ethiopian grain rich in iron, calcium, high in protein, low in saturated fat, and with 8 essential amino acids, would help provide my son with a nutrient-dense diet."

 Adiam was born and raised in Addis Ababa, Ethiopia and currently resides with her husband and two children in Pinole. 

Adiam was born and raised in Addis Ababa, Ethiopia and currently resides with her husband and two children in Pinole. 

Adiam would like to invite you to try her 'Tibet' dish which features beef tenderloin (or mushrooms for our vegetarians) cooked with onions, tomatoes, and bell pepper served with a side of rainbow carrots and kale. Show her some love by placing an order!

Cookie Dough Protein Balls

Prep Time: 15 minutes       Chill Time: 12 hours      Yield: 8 balls

1 ball= 130 cal (9g P, 5g netC, 9g F)

 

WHOA. First of all, I haven't written a blog in over 2 months! How did THAT happen? I apologize...as I'm certain you've missed me! ;) 

So, my awesome friend and WOD buddy Lexi gave me some protein balls recently that I was skeptical to try. It's rather unusual for me to eat balls so you can imagine my hesitation. Plus, I'm just not a fan of "proteiny" things that aren't usually proteiny. I mean, I'm sorry but there is NO substitution for a warm, ooey, gooey chocolate chip cookie! A REAL cookie. And don't ruin my Sunday brunch with some nasty, dry, dense protein pancakes! Anywho...the original recipe for these came from Goddess knows where, but it doesn't matter because this is my version anyways! Enjoy! 

WAIT! Here are some important tips and advice to consider:

  1. The caloric and macro outcome for your balls will vary depending on the brand and type of ingredient you use.
  2. Use a protein powder that tastes GOOD on it's own to you. Like, you could make a smoothie using it with just water and ice and you'd enjoy it. I think this is KEY! 
  3. There are obviously a million and 1 variations you could play with for this. Vanilla powder, peanut butter, sunflower seed butter, coconut, etc...to infinity.

 

 

WHAT YOU NEED

  1. 92g plant-based chocolate protein powder
  2. 30g dark chocolate chips
  3. 12g coconut flour
  4. 96g crunchy almond butter
  5. 1-2 tsp cinnamon (to taste)
  6. 1/2 tsp vanilla extract
  7. several tbs water
    • kitchen scale
    • mixer
    • container

 

WHAT TO DO

  1. Add ingredients 1-5 to your mixer bowl and mix on low speed until somewhat combined, about 1 minute. There will be loose powder, it's OK! 
  2. While mixer is still running, add vanilla extract and water 1 tbs at a time until uniformly combined. I use 5 tbs. 
  3. Now, if you want to be exact or you have OCD like me, you can weigh the dough and divide the weight by however many balls you want to make. This recipe makes 8 larger balls but you could make 12, 16, etc. 
  4. Divide the dough up and smash together in your hands before rolling into balls using your palms. 
  5. You could eat them now, or you can allow them to chill and harden a little in your fridge or freezer. It's up to you! 
  6. Store leftover balls in a ziplock bag or airtight container in the fridge or freezer. 

 

Overnight Oats

Prep Time: 5 minutes Yield: 1 serving

 

I'm on this new "early bird gets the worm" kick and I'm loving it. I've wanted to be an early riser for YEARS now but my body just wasn't having it. So, I took it upon myself to use my jet lag from my recent trip to Europe to my advantage and I've been getting up near 6am everyday. It's M-A-G-I-C. 

Having an easy breakfast option is the key to this process for me. I don't like sweets in the morning, and I don't like heavy foods like meat or eggs. Enter: overnight oats. No cooking required, unlimited variations of recipes, super quick prep time, and I get to eat out of a mason jar like a cool little hipster! 

There they are, all pretty and ready for the fridge! Breakfast for M-F in 5 minutes! 

***Revision 10/15/15***

I actually started soaking and rinsing my oats before I pack them up in individual servings. In the morning, I scoop out 2 cups (4 servings) of oats into a large mixing bowl and submerge them in water. At the end of the day, I strain the oats, rinse them in the colander, and then scoop them out into 4 mason jars. Because they have been soaking, they've absorbed water so each jar now gets about 1 cup of soaked and rinsed oats. From there...I follow the instructions below except with HALF AS MUCH LIQUID. If oats ever make you feel a little bloated or anything like that, try it this way! 

 

WHAT YOU NEED

  • 1/2 cup steel cut oats (soaked and rinsed as mentioned above) 
  • 1/2 cup liquid (we use vanilla soy milk because it makes the oats creamy and adds more protein)
     
    • recycled class jars (around 16 oz each)

Fun Add-ins

  • cinnamon
  • vanilla bean
  • chia seeds
  • nuts
  • unsweetened dried fruit (raisins, dates, apricots)
  • fresh fruit
  • frozen fruit
  • nut butters (peanut butter, almond butter, coconut butter, etc)
  • PB2 (powdered peanut butter)
  • unsweetened dried coconut
  • fresh coconut
  • protein powder
  • hemp seeds 
  • anything your heart desires

 

WHAT TO DO

  1. Place all ingredients in your jar and shake vigorously for about 1 minute until well combined. No cooking required, enjoy the oats straight from the jar! They last up ti 3 days in the refrigerator. 

Cauliflower Pizza Crust

The first (and last) time I made cauliflower pizza crust, I was so disappointed. I feel like most of the recipes out there are a scam! Until last year when I added a butternut squash soup with quinoa croutons to my Fall meal prep menu. I made the croutons by baking a flattened mixture of cooked quinoa, egg, lots of herbs and spices, and 3 different types of seeds. Once cooled, I broke it all up into bite-sized pieces and sprinkled them over the soup. They were a HUGE success and my clients loved them! And then I realized I could use that concept, and make a PIZZA CRUST out of it. 

Well, it worked, but it was way too much work. So I combined my recipe/idea with the only recipe I ever found which came close to yielding a good cauliflower crust. And here's the result...

 

 Yup, you can pick if up with your hands and everything! :) 

Yup, you can pick if up with your hands and everything! :) 

 

 

Cauliflower Pizza Crust

Prep Time: 25 minutes        Cook Time: 45 minutes        Yield: 8" round

 

WHAT YOU NEED

  • 1 large cauliflower head
  • 1 egg, beaten
  • 2 tsp ground flax seeds
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • a few turns each of sea salt and black pepper mills
    • food processor
    • large microwaveable bowl
    • old t-shirt, linen napkin, or plain dish towel
    • baking sheet
    • silicone baking mat
    • cooking gloves

 

WHAT TO DO

  1. Preheat your oven to 400F.
  2. Using your food processor and the SHREDDING blade/plate, shred the whole head of cauliflower minus the leaves. Stalks are OK!
  3. Transfer the rice to your bowl and microwave for about 10-15 minutes depending on your microwave. The rice should be noticeably shrunk, wet, steaming, and soft. 
  4. Lay your towel/cloth in the bowl of your sink and dump the rice in the middle. Then wrap, twist, and squeeze the HELL out of it. No joke, twist and squeeze it like you're trying to get every last drop of moisture from the rice...which you are.
  5. Transfer the rice back to your bowl and add the egg, flax seeds, and seasonings. Using gloved hands (because it will be HOT) mix it up real good. 
  6. Now, place your "dough" on your lined baking sheet and press and mold it into shape. Circular or rectangular doesn't matter...just make sure it's compact and uniform. You want the interior to be between 1/4"-1/3" thick and then you can create a ridge around the perimeter with your fingers which will be slightly thicker. 
  7. Bake your crust for about 40 minutes, or until it is a nice golden brown in color. 
  8. Remove from the oven, add your toppings, and bake for an additional 6-8 minutes or until it looks all cheesy and delicious. 
  9. Enjoy! 
 We topped ours with tomato sauce, arugula, sautéed onions and green bell peppers, olives, tomatoes, and parmesan cheese. SO GOOD!!!

We topped ours with tomato sauce, arugula, sautéed onions and green bell peppers, olives, tomatoes, and parmesan cheese. SO GOOD!!!

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