Fruit & Oatmeal Smoothie
(for one person – put in blender in order listed)
½ cup whole rolled oats
1 tlbs flax seed
½ tsp of turbinado sugar, or honey (optional)
½ banana
½ cup of your favorite fruit OR ½ cup of two different kinds of fruit (preferably frozen)
1 cup rice milk (regular or vanilla)
Blend until smooth – enjoy!
THIS IS FAST FOOD AT ITS BEST!!
We have tried the following fruits and all are delicious – we change the fruits with the seasons and therefore you never get tired of the taste!
blueberries
strawberries
½ cup cranberries and pieces of orange (use ½ tsp of turbinado sugar because of the tartness)
pineapple
Go ahead and experiment!
APPLE & OATS BREAKFAST BARS
2 cups rolled oats
1 cup raisins or chopped dates
1 or more cups unsweetened coconut
2 small apples, chopped, or 1 jar of applesauce
2 or more cups milk
1 cup chopped almonds (or other nuts)
Optional seasonings such as cinnamon or apple pie spices
Measurements may vary depending on size of pan.
In an 8" x 8" baking dish, sprinkle 1/2 cup of nuts, 1/3
cup of coconut and 1/3 of the oats on the bottom of
dish.
Next, layer 1/2 of the raisins, 1/3 of the coconut,
another 1/3 of the oats, and all of the apples
(or applesauce), and top with spices.
Pour on 1/2 of the milk.
Continue by adding the rest of the raisins, chips, oats
and coconut, and spices. Top with the nuts and sprinkle
with cinnamon. Pour on the rest of the milk. Bake at
350° for 30 minutes.
These bars freeze well and are always ready.
Healthy Breakfast Bar
1/2 cup orange juice
1/4 cup + 2 tbs honey
1/4 cup turbinado or sucanat
1/4 cup + 2 tbs smooth peanut butter
9 oz bran flakes
1/2 cup + 2 tbs raisins
12 dried apricot halves, coarsely chopped
8 large pitted prunes, coarsely chopped
In small saucepan, combine orange juice, honey &
turbinado. Heat, stirring constantly until sugar dissolves.
Stir in peanut butter. Remove from heat, stir until smooth.
In large bowl combine cereal, raisins, apricots & prunes.
Pour peanut butter mixture over cereal, toss until well
coated. Spray a 9×13 baking pan with nonstick cooking
spray. With back of wooden spoon, press cereal mixture
evenly into pan. Cool completely in fridge at least 2 hrs
before serving. Cut into 24 equal bars.
Chunky Apple Oatmeal Pancakes
3/4 cup whole wheat flour
1/8 cup oats
2 tablespoons oat bran
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup raisins
1/2 cup chopped apple
1 cup apple juice
Combine dry ingredients. Add raisins and apple. Gently
stir in juice until dry ingredients are completely
moistened. Pour batter by 1/4 cupfuls onto a nonstick
skillet or griddle. Cook until bottom is brown and spatula
slips easily underneath. Turn and brown other side. Makes
eight plump pancakes.
MAPLE CREAM
For a tasty and nourishing pancake topping, mix together
equal parts of pure maple syrup and plain yogurt.
APPLE WALDORF SMOOTHIE
2 large organic Apples
1 stalk organic Celery
1/3 cup unsweetened Coconut
1/4 cup organic Raisins
1/8 cup Walnuts (Preferable soaked overnight)
1 teaspoon Cinnamon
1 tablespoon ground Flax Seed
1 cup distilled Water
Core and cut apples, chop celery and place in a blender. Add water, then remaining ingredients, and blend until smooth. ENJOY!
Healthy Blueberry Muffins
1 cup whole wheat pastry flour
1 cup white whole wheat flour
2 teaspoons baking powder
1/8 teaspoon sea salt
½ cup unsweetened applesauce
½ cup agave nectar
½ cup soy or rice milk
1 teaspoon vanilla
1 teaspoon lemon juice
1 tablespoon egg replacer mixed in ¼ cup warm water
1 cup blueberries
Preheat oven to 350 degrees.
Mix dry ingredients together in a large bowl. Combine wet ingredients together in another bowl. Pour the wet ingredients over the dry and mix lightly. Gently fold in the berries, mixing as little as possible. Over mixing makes the muffins tough.
Bake in non-stick muffin pans until lightly browned, about 25 minutes.
Hints: If you can’t find white whole wheat flour in your markets, use all whole wheat pastry flour. Honey may be substituted for the agave nectar, if desired. To use frozen blueberries in this recipe, thaw first, then toss gently with a tablespoon of flour (this helps keeps the berries whole).
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Servings: 12