Did you know that 99% of Americans do not meet the daily whole grain recommendations and 85% fall short of dairy recommendations? That means you and your family could be missing out on calcium, Vitamin D, potassium and fiber! Ward off that osteopenia/osteoporosis and keep your GI tract happy! (Your body will thank you for it.)
Quaker Oats and The National Dairy Council challenged me to make a ReDux members to develop creative and tasty breakfasts, snacks or side dishes featuring the power of whole grain oats with the goodness of reduced/low-fat dairy. (By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.)
I adore oatmeal, and although I may or may not be very slightly lactose-intolerant, it has not stopped me from drinking the milk from Homestead Creamery. (Apparently, they sell it here too!) I very, very rarely drink alcohol (think 1 tbsp every couple years, if even, and by tablespoon, I mainly just mean Kahlua in a dessert of some sort), but my favorite “drink” is a White Russian without the vodka, which…is essentially just Kahlua & Cream. :P
My favorite way to add some protein to my oatmeal (and to give it a fluffier, creamier texture!) is to throw in an egg, and the chilled sliced bananas add a nice contrast to the hot oatmeal! You can adjust the kahlua:water/milk ratio if you’d like more than just a hint of it in your oatmeal. :] This recipe makes about two servings!
Kahlua & Cream Oatmeal
-1.5 ripe bananas (1 mashed, 0.5 sliced + chilled)
-1 tsp pure vanilla extract
-1 cup old-fashioned oats
-1 cup 2% Homestead Creamery milk
-1/2 cup water
-1/4 cup Kahlua
-ground cinnamon, to taste
-dash of sea salt
1) Fill a bowl with hot water and place the egg (still in shell) in for ~1 minute.
2) Combine milk, kahlua, water, 1 mashed banana, and oatmeal into a pot on medium/low heat.
2) Crack the egg into the pot and bring the oatmeal to a boil over high heat, then reduce to a simmer. Stir continuously until the oats soften and the liquid thickens.
3) Add the vanilla extract and sea salt.
4) Cook to desired consistency. If it’s too thin, cook it a little longer (may get somewhat mushy though). If it’s too thick, add a little more liquid.
5) Top with sliced bananas and sprinkle with ground cinnamon.
Welcome to our weekly Foodie Friday link up! I’m linking up with Montana from Pretty Lil Mudder, Annmarie from the Fit Foodie Mama, Emily from Whatever Floats Your Oats, and Esther from Chocolate Runner Girl to create awesome healthy recipes each week! Today’s theme is Perfect Picnic (since summer is great for enjoying picnics + the awesome weather :D ). Make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well!
I’m generally not a fan of turning on my oven in the summer, but my spoils of war from my midnight raid were calling. I needed to find a use for the beets, beet greens, tomatoes, and fresh basil, so I decided to do a little twist on one of my favorite salads. However, it kinda sucks to turn on your oven just for the sake of roasting one beet, so you can either make them in bulk, or if you have any other veggies you’d like to roast, they might as well join in on the fun! (I roasted several eggplants + 2 beets. To save time while I was waiting for those to be done, I prepared the rest of the salad and also made a beet green + egg scramble.)
Caprese Salad with Roasted Beets
-2 large tomatoes, sliced
-1 large beet
-fresh mozzarella, shredded
-fresh basil, shredded
-generous drizzle of EVOO
-generous drizzle of red wine vinegar or balsamic vinegar
-freshly ground black pepper, to taste
1) Preheat oven to 375.
2) Cover beets in aluminum foil and drizzle with red wine or balsamic vinegar and EVOO. Let it hang out in the oven for ~1 hour.
3) Slice tomatoes and shred mozzarella + basil into a bowl/plate.
4) When beets are done roasting, dice them and let cool, then add to the other ingredients and mix well.
5) Sprinkle with pepper and serve!
Interested in getting to know more about any of your super-awesome co-hosts? :]
- Farrah | blog | instagram | pinterest | twitter | bloglovin’
- Montana | blog | facebook | instagram | pinterest | twitter | bloglovin’
- Annmarie | blog | facebook | twitter | instagram | pinterest | bloglovin’
- Emily | blog | instagram | pinterest | twitter | bloglovin’
- Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’
Together, our first initials could spell out E-FAME. heh heh heh.
(…Alright, I’ll show myself the door. Hope you all have a wonderful weekend! Next week’s theme is smoothies! Hope you’ll join us!)
I’m still [more or less] in the midst of unpacking everything, so cooking hasn’t been happening anywhere as often as I’d like. (That coupled with illness and an actual set schedule for the first time in 2 years takes some getting used to! I got spoiled with the whole mostly-not-mandatory-attendance thing.)
In my laziest moments, it’s invariably either my rice cooker or my crockpot that ends up coming to the rescue. Today, it’s my rice cooker. :] You may have seen this idea on lifehacker at some point in time. I’ve been meaning to expand on the whole rice cooker cake idea for a while now, so what better time to start than now? This is not in plural form because one giant pancake is probably more than enough. :O
(Chocolate Banana) Almond Pancake
-Namaste Foods gluten-free pancake/waffle mix (it was on manager’s special for $2 at Kroger!)
-2 tbsp unsweetened applesauce
-3 tbsp almond powder*
-1/2 cup vanilla soy milk
*obtained from an Asian market (ingredients: almond powder, almond oil, cornstarch, sugar)
1) Mix everything together until no longer lumpy.
2) Cook in rice cooker for ~45 minutes! (I set it to the “cake” function on mine.)
3) Top with desired toppings (honey, maple syrup, fresh fruit, etc.) and serve.
For the record, I used a chocolate bourbon sauce + sliced bananas to top mine. Those pretty much cancelled out any almond-ness I could’ve tasted, but you can still smell its essence! :]
(Also linked up on this week’s Delicious Dish Tuesday! Button is on the sidebar! :)
A Spirited ReDux: From plain Jane vanilla extract to fancy-pants elderflower liqueur, we like to keep a little liquor in the kitchen. Show us how you like to cook, bake or mix-it-up with spirits, extracts and other alcohols. A splash of vodka makes summer sauces shine – and liqueurs brighten desserts: What’s your healthy recipe with spirit?
I’m about 1/3 of the way through with moving to a neighboring state right now, so all my kitchen utensils, ingredients, etc. are partially here and partially there. I’ve actually been surviving on fruit, smoothies, free lunches from orientation (+ leftovers from said orientation lunches), and protein bars for the past 1.5 weeks, because…not only am I in the middle of a move–I also happened to lose my wallet somewhere in the mess, so I have no credit cards/debit cards to speak of (they’re in transit, I hope)! Yayyy… My new location actually has my bank in the state! There’s only 1 branch (which is still an improvement from none), but it’s 5 hours away, so clearly, I’m not going there. Life has been interesting.
Before all of this happened, I had these grand aspirations to unearth the super awesome vanilla extract I obtained from my medical service trip to the Dominican Republic, but that’s…somewhere in the basement(?) at the moment. (Using the shaoxing cooking wine I managed to find at the local(!) Asian market was also a thought, but I’m not sure that counts as a liquor since it’s wine? …Can you tell that I don’t drink?)
Anyway, this is what I came up with yesterday night when I finally got back to location #1. This is more on the tart side of the spectrum, so feel free to sweeten with honey, agave nectar, maple syrup…whatever your choice of sweetener happens to be! :]
Citrus Chia Pudding
-1/4 cup chia seeds
-2/3 cup orange juice
-1/2 tsp orange extract
-1/2 tsp pineapple extract
-fresh or frozen fruit, diced (optional; I used cherries + blueberries)
1) Pour chia seeds into a cup or bowl.
2) Stir together the orange juice, orange and pineapple extracts. Pour over chia seeds and stir well. Cover and refrigerate overnight (or at least wait for it to soak for ~30 minutes!).
3) Top with fruit and mix!
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
(Please note that this is a closed link-up for Recipe ReDux Contest entries only. Any links added to this collection for non-ReDux posts will be deleted.)
I saw Arman’s post for Cake Batter Oatmeal a couple weeks ago and decided that I really needed to make it, but at the time, I was in the process of finishing off my Orange Cream milk, so I used that instead and came up with this! (The only real difference here is just the milk, haha.) I still gotta try to make the actual cake batter version sometime, but for now, this will suffice!
Orange Creamsicle Oatmeal
-1/2 cup quick oats
-1/2 tsp salt
-1 1/4 cups Homestead Creamery Orange Cream milk
-1 scoop vanilla protein powder
-1 tbsp coconut flour
-1 tbsp coconut, shredded
1) Combine oatmeal, salt + milk in a saucepan and cook until most of the liquid has been absorbed. Whisk in egg and cook for another 1-2 minutes.
2) Stir in protein powder + coconut flour, then add the rest of the milk.
3) Refrigerate overnight (preferably), uncovered.
4) The next morning, stir oatmeal and add shredded coconut!