Pumpkin Oat Pancakes (gluten free)

Adapted from Onelovelylife.com
These pancakes are wholesome and delicious and inherently gluten free.

Ingredients

  • 1.5 cups old fashioned oats
  • 1/4 cup fine cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3/4 cup pumpkin puree
  • 2 eggs
  • 3 tablespoons maple syrup, brown sugar, or honey
  • 2 tablespoons butter
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Directions

  1. Place oats, baking powder, cornmeal, baking soda, and salt into a blender and blend until it is the consistency of flour.
  2. Add milk, pumpkin puree, eggs, sugar, butter, cider vinegar, vanilla, cinnamon. and nutmeg. Puree until combined.
  3. Meanwhile, heat a large skillet over medium-low heat. Grease the skillet with butter.
  4. Pour 1/3 cup of batter onto the skillet. Cover and cook about 2 minutes, or until bubbles form on the surface and the bottom has browned. Flip pancakes and cook another 1-2 minutes or until cooked through. Adjust the heat as needed to prevent burning.

What to do with leftover pumpkin puree?: You’ll have just enough leftover in the can to make a loaf of Ultimate Pumpkin Bread, Healthy Pumpkin Oat Refrigerator Muffins, Pumpkin Pie Chia Seed Pudding, Pumpkin Pie Smoothie, or my favorite Pumpkin Cupcakes.


Vanilla Custard Oatmeal

Serves 2

Ingredients

  • 1 cup rolled oats
  • 1 cup water
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 tablespoon maple syrup
  • 1/2 tablespoon brown sugar
  • Pinch of salt
  • Sprinkle of cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter

Directions

  1. In a medium saucepan, bring water, milk, oats, and salt to a boil.
  2. Reduce heat and cook until hot.
  3. Meanwhile, beat an egg and temper it by adding a bit of the hot oatmeal into the bowl with the egg and mix well. Add a bit more hot oatmeal to the egg and then pour the egg mixture into the pot with the oatmeal.
  4. Once oatmeal has reached desired consistency after at least 10 minutes, remove from heat, stir in vanilla and butter, and let stand 2 minutes before serving.
  5. I like to top mine with a chopped date, pecans or walnuts, brown sugar, and a drizzle of cold milk.

Baked Oatmeal Cups

I absolutely love this recipe for baked oatmeal cups! You can eat them on the go as you would a muffin, or enjoy them hot out of the oven in a bowl with milk.

Ingredients

A note about the sugar content –
When refrigerated, these muffins taste perfectly sweet. When they are hot, they tastes almost completely unsweetened.
To serve hot, place one or two muffins in a bowl and break them up. Top with brown sugar or maple syrup, raisins, and a drizzle of milk. Enjoy as you would any other ordinary bowl of oatmeal.
  • 3 cups old fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup maple syrup
  • 1 tablespoon brown sugar
  • 1 cup mashed ripe banana (about 2 bananas)
  • 1 1/2 cups milk
  • 2 eggs
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup blueberries or chopped apple or 1/2 cup chocolate chips
  • 1/2 cup almonds, pecans or other

Directions

  1. Preheat the oven to 350 degrees F. Grease a 12 cup muffin tin with butter, oil, or cooking spray.
  2. Mix all the ingredients, except blueberries and nuts, in a bowl.
  3. Fold in the blueberries or mix in chocolate chips.
  4. Fill muffin cups all the way to the top.
  5. Sprinkle nuts on top (or any toppings desired).
  6. Bake for 20-25 minutes or until golden brown and firm to the touch.
  7. Cool for 5-10 minutes, then transfer to a baking rack.
  8. Store in the refrigerator.

Instant Chocolate Pudding Mix

Rather than paying a higher price to consume artificial flavor, disodium phosphate, tetrasodium pyrophosphate, mono and diglycerides, artificial color, yellow 5, yellow 6, bha (preservative)make your own mix! It only takes a minute.

Ingredients

For the dry ingredients – make in advance and store:

  • 1/2 cup granulated *sugar
  • 1/4 cup unsweetened *cocoa powder
  • 3 tablespoons corn starch
  • 1/8 teaspoon kosher salt

The wet ingredients when ready to make:

  • 3 cups of milk (I use 1%)
  • 1 teaspoon vanilla
  • 1 tablespoon butter (optional)
  1. Have a bowl and a sieve (if you have one) ready. The sieve is to ensure a completely creamy consistency, but is not necessary.
  2. In a cold saucepan, whisk together dry ingredients.
  3. Turn on the heat and slowly pour in the milk and whisk.
  4. Cook, stirring often. Once the mixture thickens, stir constantly until it starts to boil; then remove from heat and pour into the bowl.
  5. Stir in the vanilla and butter.
  6. Allow to cool, covered, to help prevent a skin from forming on top of the pudding. Stir occasionally as it cools. Refrigerate to cool completely.

*1/3 cup sugar with 3 tablespoons cocoa powder works well too.


30 Minute Cardamom-Lime Chicken and White Beans

Photo from Milk Street
Adapted from Milk Street.

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs, cut into 2 inch chunks (bone-in would also work, but would need more cooking time)
  • 2.5 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly grated black pepper, divided
  • 3 tablespoons salted butter
  • 4 bunches scallions (2 bunches are plenty) thinly sliced, white and green parts used separately
  • 2 tablespoons tomato paste
  • 1 tablespoon garam masala (I usually omit this or use just a pinch)
  • 1.5 teaspoons ground cardamom (I omit this – too strong of a flavor for me)
  • 1 teaspoon ground turmeric
  • 2 (15-ounce) cans cannellini beans, drained, liquid reserved
  • 1 cup chicken broth (I use 1 teaspoon Better than Bullion with 1 cup water)
  • 2 teaspoons grated lime zest
  • 1/4 cup lime juice (approximately 2 limes)

Directions

  1. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
  2. In a large pot over medium-high, melt the butter. Add the chicken and scallion whites, then cook, stirring once or twice, until both the chicken and scallions begin to turn golden brown, 3 to 5 minutes.
  3. Add the tomato paste, garam masala, cardamom, turmeric, 1.5 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring constantly, until fragrant, 30 to 60 seconds.
  4. Add the bean liquid, broth, lime zest and juice, then bring to a boil. Reduce to medium and cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is opaque when cut into, 5 to 7 minutes (I like to cook this, partially covered, for at least 15 minutes to allow the chicken to get really tender.
  5. Stir in the scallion greens and the beans, then cook until the beans are heated through, another 2 minutes. Taste and season with salt and pepper.

Tip: Don’t forget to save the liquid when draining the beans. It adds both body and flavor to the dish. If you do accidentally discard it, simply increase the chicken broth to 2⅓ cups. The braising liquid will be thinner, but the dish will still be tasty.


Black Bean & Corn Salad (low fat)

Adapted from Rachel Ray

Ingredients

  • 1 can black beans (14 ounces), drained and rinsed
  • 2 cups frozen corn kernels (rinse in cool water to defrost quickly)
  • 1/2 cup cherry tomatoes, halved
  • A few basil leaves, julienned or a handful of chopped cilantro
  • 1/2 red onion, chopped
  • 1 avocado, cubed
  • 1/2 teaspoon ground cumin
  • Juice of one lime
  • 1-2 tablespoons olive oil (taste with one tablespoon and add another tablespoon if necessary)
  • 1/2 teaspoon salt, more to taste
  • Freshly cracked pepper
  • Crumbled tortilla chips for serving

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss again and serve with crumbled tortilla sprinkled on top.


Oatmeal Pancakes (Gluten Free)

My son was 6 years old the first time he tried these and asked why we were having dessert for breakfast!

Ingredients

  • 1 cup milk or buttermilk
  • 1 carrot (optional)
  • 2 cups rolled oats
  • 2 eggs
  • 1/2 cup oat flour (or any flour)
  • 1/4 cup flax meal (optional)
  • 1/4 cup melted butter
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Directions

  1. In a high speed blender, liquefy the carrot and milk. Pour the milk into a bowl and stir in the oats. Let sit for 20 minutes or overnight.
  2. After 20 add eggs, vanilla and sugar.
  3. In a separate bowl mix together the flour, flax meal, baking powder, baking soda, cinnamon and salt.
  4. Mix the two bowls together. If the batter seems too thick, add milk – one tablespoon at a time – until the consistency is pourable.
  5. Heat a greased griddle or cast iron skillet over medium-low heat. Pour 1/4 cup batter for each pancake. Use the back of a spoon to help spread the pancake so it’s not too thick.
  6. Cook until bubbles appear on top. Flip and cook the other side until lightly browned.
  7. Note: These pancakes tend to brown quickly. Adjust the heat as necessary. You may need to lower the heat and cover the pan if they seem to be browning too quickly.

Swiss Bircher Muesli (Overnight Oats)

My new favorite breakfast! Delicious, Bircher Muesli is a Swiss recipe that precedes overnight oats. It’s basically the same thing, but almost always includes yogurt and grated apples. Traditionally, the oats are soaked overnight in apple juice, but I prefer to soak them in milk, along with all the other ingredients.

Inspired by Pret a Manger

2- 4 servings

Ingredients

  • 1 cup rolled oats
  • 1 cup milk
  • 1/2 cup plain yogurt
  • 1/4 cup apple juice
  • 1/2 large apple, coarsely grated (I use a large grater)
  • 1/2 teaspoon vanilla extract
  • Pinch of cinnamon
  • 1.5 tablespoons chia seeds
  • 1/4 cup golden raisins
  • Pumpkin seeds and pomegranate seeds for topping
  • Honey, to drizzle on top

Directions

  1. Mix all the ingredients (except toppings) in a bowl.
  2. Allow to soak overnight or at least 3 hours.
  3. Top with pumpkin seeds, pomegranate seeds, and a drizzle of honey.

Egyptian Barley Salad

Original recipe by Americas Test Kitchen

When I made this I found it needed additional dressing than the recipe called for.

Ingredients

  • 1½ cups pearl barley (do not substitute hulled barley or hull-less barley)
  • 1/2 teaspoon kosher salt, more to taste
  • 3 tablespoons extra-virgin olive oil, plus extra for serving
  • 2 tablespoons pomegranate molasses
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • ⅓ cup golden raisins
  • ½ cup coarsely chopped cilantro
  • ¼ cup shelled pistachios, toasted and chopped coarse
  • 3 ounces feta cheese, cut into ½-inch cubes (¾ cup)
  • 6 scallions, green parts only, sliced thin
  • ½ cup pomegranate seeds
  • Freshly cracked pepper, to taste

Directions

1. Cook barley according to package instructions, as brands may differ; or try ATK’s instructions: Bring 4 quarts water to boil in Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.

2. Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl. Add barley, raisins, cilantro, and pistachios and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.

Nutrition Facts: 280 calories, 10g fat, 2.5g saturated fat, 10mg cholesterol, 41g carbohydrates, 7g protein, 7g fiber, 320mg sodium


Horseradish Coleslaw

Light, crisp, tangy horseradish coleslaw. My mom had a salad like this while visiting Prague recently and it’s become a new family favorite.

Ingredients

  • 1 bag of Trader Joe’s Shredded Green and Red Cabbage with Orange Carrots
  • 1/2 apple, chopped

Dressing

  • 1 tablespoon prepared horseradish
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • Freshly grated black pepper, to taste

Directions

Add all the ingredients for the dressing into a jar and shake well; taste. If it’s too tart, add a teaspoon of mayonnaise, or a little more olive oil.

Pour the dressing over the slaw and toss.