Carrot Cake Baked Oatmeal
PREP TIME 15 minutes
COOK TIME 30 minutes
SERVES 6
NUTRITION
1 slice – 476 Calories | 19 g Fat | 53 g Carbs | 29 g Protein
INGREDIENTS
- 1 cup unsweetened applesauce
- 2 eggs
- 2.5 tablespoon honey
- 1 cup milk
- 1.5 teaspoon vanilla extract
- 2 cups oats quick, minute or rolled will all work
- ½ cup unflavoured collagen powder see notes below for swaps
- 2 teaspoon baking powder
- 2.5 teaspoon cinnamon
- ¼ teaspoon salt
- 1.5 teaspoon ground ginger
- ¾ cup shredded carrots about 1 large carrot
Yogurt frosting:
- ½ cup plain Greek yogurt
- 3 tablespoon cream cheese softened
- 2 tablespoon honey
- ½ teaspoon vanilla extract
DIRECTIONS
- Preheat the oven to 350F. Grease a 8.5×8.5″ square baking dish.
- To your dish, whisk together applesauce and eggs. Add honey, milk and vanilla extract and whisk until smooth.
- Add Oats, collagen, baking powder, cinnamon, salt and ground ginger. Mix well.
- Fold in shredded carrots and raisins, walnuts and shredded coconut (if using). Bake for about 25-30 minutes, or until the top begins to turn golden brown and a toothpick inserted into the center of the oats comes out clean.
- To make the yogurt topping, in a small bowl whisk together yogurt, cream cheese, honey and vanilla extract.
- Once baked oats are cool, top with yogurt frosting and slice into 6 equal sized pieces.
Chicken Wild Rice Soup
PREP TIME 15 minutes
Cook Time 4 hours
SERVES 6
NUTRITION
297 Calories | 10 g Fat | 22 g Carbs | 23 g Protein
INGREDIENTS
- 1 cup wild rice blend, uncooked
- 1 lb boneless skinless chicken breast
- 5 cloves garlic, minced
- 1 cup yellow onion, chopped
- ¾ cup celery, chopped
- ¾ cup carrots, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons sea salt, plus more to taste
- 2 bay leaves
- 6 cups low sodium chicken broth
- 2 cups water, or additional chicken broth
- ¼ cup olive oil, butter, ghee or vegan butter
- ½ cup gluten-free all-purpose flour, or regular all-purpose flour
- 1 cup unsweetened almond milk, or oat milk
- pepper, to taste
- fresh thyme, for garnish (optional)
DIRECTIONS
- Rinse the rice under running water. Place the uncooked rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, chicken broth and water into your slow cooker
- Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours.
- In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly and then use two forks to shred the chicken into small pieces.
- When the rice is done cooking, remove the bay leaves and add the shredded chicken back into the slow cooker.
- Melt the butter or oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add the creamy mixture into the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.
Beef Skillet Enchiladas
PREP TIME – 15 minutes COOK TIME – 25 minutes
SERVES – 6 (1.5 cup serving)
NUTRITION – 371 Calories | 12 g Fat | 39 g Carbs |31 g Protein
INGREDIENTS
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 small red bell pepper, diced small (about ¾ – 1 cup)
- 1 medium zucchini, diced small (about 1 ¾ – 2 cups)
- 6 green onions, thinly sliced, white/light green and dark green parts separated
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups (15 to 16 oz) canned red enchilada sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn (fire roasted or regular)
- 8 (6-inch) corn tortillas, cut into 6 wedges
- 1 ½ cups shredded Mexican blend cheese, divided
- For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado
DIRECTIONS
- Preheat the oven to 425℉. Place a large oven-safe skillet over medium-high heat. When the skillet is hot, spray with cooking spray then add oil and swirl to coat. Add the ground beef, bell pepper, zucchini, and green onions (white/light green part). Break up the meat using a spatula and cook for 8 minutes, stirring occasionally, until the meat is no longer pink and the zucchini is tender.
- Turn off heat. Add the chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup shredded cheese. Stir well to combine.
- Gently fold in the corn tortilla wedges so that the tortillas are well coated with sauce and are dispersed evenly throughout the meat mixture.
- Sprinkle with the remaining 1 cup shredded cheese and bake until the cheese is melted and bubbly, about 10-15 minutes.
- Remove skillet from the oven and sprinkle with sliced green onions (dark parts), cilantro, tomatoes, and avocado. Serve with dollops of sour cream, if desired.
Mug Brownie
PREP TIME 5 minutes
COOK TIME 10 minutes
SERVES 1
NUTRITION
234 Calories | 15 g Fat | 25 g Carbs | 2 g Protein
INGREDIENTS
- 1 tablespoon coconut oil
- 2 tablespoons unsweetened coconut milk or low-fat milk
- ¼ teaspoon vanilla extract
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon unsweetened cocoa powder
- ⅛ teaspoon salt
- 2 teaspoons mini chocolate chips (Optional)
DIRECTIONS
- Place coconut oil in a small microwave-safe coffee mug and microwave on High until melted, 15 to 20 seconds.
- Cool for 1 minute. Whisk in coconut milk (or milk) and vanilla. Add flour, sugar, cocoa and salt; continue whisking until completely incorporated.
- Stir in chocolate chips, if using.
- Microwave on High until firm to the touch and no longer glossy, 30 to 40 seconds.
- Let stand for 8 to 10 minutes.