- 4 cups rolled oats
- 1/3 cup raw almonds, chopped
- 1/4 cup oat bran
- 1/4 cup wheat bran
- 1/4 cup flax meal (I ground up golden flax seeds for this)
- ½ cup unsweetened shredded coconut
- 1/3 cup sunflower seeds
- 1 tsp. cinnamon
- 1/3 cup maple syrup
- 1/4 tsp. fine sea salt
- 1/4 cup vegetable oil
- *suggested additions after baking: 1/2 cup raisins or other dried fruit, chia seeds
Quick Post: Yes, another green smoothie – but this time with oats and chia seeds.
Green Almond Oat Smoothie – adapted from Natural Noshing
- 1 frozen banana
- 1 cup baby spinach
- 1 cup almond milk
- 1/3 cup soaked oats
- 1 tsp chia seeds
- dash of cinnamon
1. The night before, soak your oats in 1/3 cup of water with a squeeze of fresh lemon juice. Cover and refrigerate.
2. The next morning: Blend all ingredients and enjoy!
Quick Post: Yum – this is so luscious! My kids would love this one, but it’s definitely a treat smoothie because of all the orange juice…carbs and sugar! This recipe is enough for 1 serving. Thanks for reading, enjoy!
Mango, Banana, Strawberry Smoothie –
- 7-10 cubes frozen mango
- 1/2 frozen banana
- 4-5 frozen strawberries
- 1/2 cup orange juice
I’ve never made granola before, but I love the stuff. It’s perfect on top of yogurt, an on the go snack or a hearty breakfast. Most store bought brands have lots of sugar, salt, preservatives and fat…no thanks! This one is great because it’s all natural, easy to make and it keeps well in the fridge or up to a week in an airtight container. While this was baking, the most wonderful mix of orange and honey came wafting out the oven! I can’t wait to try this 🙂
Verdict: So addicting! The orange zest gives this an aroma and bright, fresh flavor that I have never had in granola before. It was the perfect pre-workout breakfast. Bottom line – I will make this again and again! Thanks for reading, enjoy!
Orange Almond Coconut Granola – adapted from Two Blue Lemons
- 2 cups “Old Fashioned” rolled oats (not the quick kind)
- 1/3 cup unsweetened coconut
- 1/3 cup slivered almonds
- 1/2 teaspoon cinnamon
- Zest of one orange
- pinch of kosher salt
- 1/4 cup honey
- 1 tablespoon molasses
- 1/2 teaspoon vanilla
- 2 tablespoons canola oil
2. In a large mixing bowl mix the dry ingredients and set aside. (Oats, coconut, almonds, cinnamon, zest, salt.)
3. In a small bowl combine the wet ingredients. (Honey, molasses, vanilla, oil.)
4. Pour the honey-molasses mixture over the oats and spread in a single layer on a parchment-lined baking sheet.
5. Bake for about 25 minutes, tossing once in the middle. (Don’t let it get too brown, you want it to still be a little chewy.)
6. Out of the oven, toss in your dried fruit. Makes about 5 cups.
Quick Post: The name sounds nice, right? Well, there is a really unexpected ingredient in these, but I was willing to try it. PEAS! I needed to about a half cup more almond milk to thin this out for the blender and more banana to sweeten it up. The toast with real fruit preserves helped to get this one down! 😉 It wasn’t that awful, especially when I think of all the nutrition packed in this. Thanks for reading, enjoy!
Blueberry Morning Smoothie – (never home)maker
- 1 cup frozen blueberries
- 1 cup frozen peas
- 1 cup almond milk (plus more if needed)
- 1 frozen banana
Lunch…I’m not always great at lunch. It’s usually leftovers, sandwiches or salads. This is more work, but I get at least 3 meals out of it. I chopped up some zucchini, summer squash, cremini mushrooms, tossed a handful of baby carrots and grape tomatoes on a baking sheet. Use whatever veggies you love to roast, drizzle lightly with olive oil and sprinkle kosher salt and fresh cracked pepper over all. Bulgur cooks really quickly and by the time all the vegetables were finished roasting I had a really healthy lunch ready to be enjoyed. This was surprisingly good! I knew I would love the roasted vegetables, but the bulgur was cooked in plain ‘ol water with a pinch of kosher salt added. It has a nutty flavor and a meaty texture and keeps you feeling full longer because of all the fiber and protein. I felt full for hours but didn’t feel bloated. Thanks for reading, enjoy!
Roasted Vegetables Over Bulgur –
- 1 small zucchini
- 1 small summer squash
- 5-6 cremini mushrooms
- handful of grape tomatoes
- handful of baby carrots
- olive oil
- kosher salt and freshly ground black pepper
- 1 cup of bulgur wheat, cooked to package directions
- handful of baby spinach
- zest of one lemon
I’m going to be brave and hopefully I will enjoy this. I really need to get more vegetables into my diet! When I eat healthfully, I feel so much better inside and out; and I have so much more energy. I slacked off big time these past few months – food is my weakness. But now that school has started again I have a lot more time to get my workouts in and plan for healthier snacks and meals for me.
Verdict: Wow! Not bad at all 🙂 The more frozen banana the better though, and next time I’ll add some strawberries and maybe some blueberries. Thanks for reading, enjoy!
Green Monster Smoothie –
- 1 cup unsweetened almond milk
- 2 large handfulls of spinach
- 1 frozen banana
I have never cooked with or tasted bulgur before today, but I can now say it’s a great healthy, whole grain to use. My only dilemma now is finding more tasty recipes to use up the rest of the package of bulgur! I’ve been looking through my trusty, stand-by websites for inspiration, but there aren’t a whole lot to choose from. I did however find a ton here, some of which I bookmarked and hopefully will get around to trying soon. I have so many bookmarked recipes…really, way too many! Thanks for reading, enjoy!
Bulgur Chili ingredients – adapted from Naturally Ella
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 whole cloves, minced
- 1 green pepper, diced
- 1 cup corn kernals
- 1 cup halved cherry tomatoes
- 2 mediums jalapenos
- 1 tablespoon cocoa powder
- 1 cup tomato sauce
- 1 can kidney beans, drained (I didn’t have kidney beans, so I used black beans)
- 1/2 cup bulgur
- 1/2 teaspoon each cumin, cayenne pepper, chili powder, paprika
- 3-4 cups vegetable stock (I ended up using 3.5 cups, it just depends on how thick or soupy you prefer your chili)
In a large stock pot, heat olive oil over medium heat. Add onions, garlic, and peppers, saute until they begin to soften. Stir in spices, corn, and tomatoes. Continue to cook for 2-3 more minutes. Stir in remaining ingredients and bring to a boil (start with 3 three cups of stock.) Once boiling, reduce to a simmer and stir occasionally.
If the chili begins to thicken too much, continue to add stock until it reaches a chili-like consistency (the bulgur will soak up a good majority of the liquid.) Let simmer for 45 minutes until bulgur has softened. Taste and adjust seasoning.