Cranberry-Orange Oat Bread

Cranberry-Orange Oat Bread

My variation of the original recipe I got from Liz Maxson!

(My favorite breakfast!)

2 cups regular rolled oats, uncooked (quick oats work ok, too)
1 cup steel cut oats, uncooked
12 egg whites (large eggs – no yolks), beaten until soft peaks form
1/2 cup honey
1 heaping Tablespoon cinnamon
Zest and juice from 1 large or (2) small oranges
1 teaspoon orange extract
2 teaspoons clear vanilla
3 cups frozen cranberries, chopped to desired texture [I use a whole 12 oz. bag]
3 cups NSA Mott’s applesauce

Preheat oven to 350^o F.
In large mixing bowl, stir together all dry ingredients (oats, honey, and cinnamon). Set aside.
In medium mixing bowl, combine remaining ingredients thoroughly except for cranberries and egg whites. Pour this over dry ingredients and stir until thoroughly combined. Stir in cranberries. Allow to sit for 20 – 30 minutes while you separate and beat the egg whites.
Fold in the beaten egg whites and stir until all the egg foam disappears.
Lightly spray and wipe a 6 loaf silicon baking pan or (6) 2-cup loaf pans. Divide batter evenly into each and bake for 30 - 45 minutes. Allow to cool for 10 minutes. Remove from pan and cool completely on wire rack. Store in Ziploc bags.

Makes 6 PWO servings. (2 oz. – Protein; 1 cup Carb B, 1 cup fruit)

These taste best the next day. They freeze well, too! A healthy breakfast for anyone on-the-go!

Sautes

Sautés

I serve these either plain or mixed into my rice,
barley or steamed squash!!

Sauté in about ¼ cup of white balsamic vinegar in medium saucepan over medium heat until transparent or to taste: (amount of each ingredient used is up to you!!)

Mix #1: sweet and/or yellow onions, sliced portabella mushrooms,
green peppers, hot peppers to taste (optional)

Mix #2: celery**, onions, fresh or dried parsley, hot peppers (optional)

Mix #3: green onions (greens and all), sweet onions, bell peppers (mix of red, green, yellow, and orange), mushrooms, hot peppers to taste (optional)

I dice all of my veggies on the larger size, not too small.
All free veggies – good at any meal!!

Gingersnap Muffins

Gingersnap Muffins
(updated 3-2010)

1 cup rolled oats
½ cup steel cut oats
1/4 c. flaxseed meal (optional)
2 T. black strap molasses
1/4 cup Sucanat (or light brown sugar)
1 Tablespoon cinnamon
1 Tablespoon ginger
2 teaspoons ground cloves
2 teaspoons clear vanilla
½ teaspoon maple extract
¼ teaspoon butter extract
½ cup water
orange zest (about 2 teaspoons)(I like this added flavor, so I use all the zest from 1 medium orange)
12 egg whites

Preheat oven to 350o F.
In large mixing bowl, stir together all dry ingredients. In small mixing bowl (or oversize measuring cup), combine all wet ingredients except egg whites). Stir into dry ingredients and mix until thoroughly combined and all oats are covered. Will be moist, but not sopping wet. Set aside.
In separate bowl, beat eggs for about 15 secs with hand mixer. Stir into oat mixture and combine well with mixer.
Allow to sit for 15 minutes while oven heats and you prepare the baking pan.
Spray and wipe out a large capacity 6 muffin pan. Divide batter into each section. It is OK if it fills above the rim.
Bake for 15-20 minutes. Remove from oven and cool in pan. Freeze.

Makes (6) Servings of 2 oz. Protein A and ½ cup Carb B

Mushrooms Italiano

Mushrooms Italiano

Tastes like pizza and makes your house smell like it too!!

Actual quantities of each ingredient will vary depending on the amount of 
mushrooms and tomatoes and size of baking dish.

24 oz (or more) Cleaned mini Portabella Mushrooms (White Mushrooms work fine too) (I slice the bigger ones in half)
6-10 Grape tomatoes
Good white balsamic vinegar (I use Trader Joe’s)
1 Tablespoon Extra Virgin Olive Oil

Dry or fresh basil to taste
Dry or fresh oregano to taste
Italian Seasoning to taste
Onion powder to taste
Garlic powder to taste (I use Trader Joe’s California Garlic Powder)

Preheat oven to 400^oF. Pour enough vinegar in baking dish to just over the bottom. Wash mushrooms and tomatoes (ok to leave wet). Place in single layer in glass baking dish (9 x 13 or whatever size they will fit into). Fill in gaps with grape tomatoes. Sprinkle generously with white balsamic vinegar making sure each piece is wet, but not submerged. Sprinkle with olive oil. Sprinkle generously (to taste) with onion powder, garlic powder, oregano, Italian seasoning and basil in that order. Bake for 45 minutes. Remove from oven and allow to cool slightly, and then remove to storage container. Scrape any juice/brownings into container, too. 

Don’t worry if it bakes dry, just allow pan to soak before washing! Allow to cool and then refrigerate overnight for best results. Tomatoes will form a juice when allowed to cool. Serve cold or reheat. Use juice as topping for potatoes, rice, chicken, beef, or as salad dressing! Also great as topping for On Plan Pizza!

Contains all FREE veggies, so reducers can enjoy this at any meal!!

Banana Bread Muffins

Banana Bread Muffins

(based on a recipe from theroastedroot.net)

3 very ripe bananas, mashed
2 eggs

¼ cup olive oil (or coconut oil)
2 T. honey
1 t. vanilla
1 1/3 cup brown rice flour
2 t. baking powder
1 ½ t. cinnamon
1/3 cup mini chocolate chips*

Preheat oven to 350F.
In medium mixing bowl, beat eggs with fork. Add oil, honey, vanilla and mashed bananas and combine thoroughly. Stir in dry ingredients and chocolate chips until just moistened. 

For Loaf: Pour into 5 x 9 prepared loaf pan (I sprayed and wiped my silicon loaf pan and it never stuck)
Bake for 45 – 50 minutes or until knife comes out clean.

For Muffins: Use muffin cups and fill ¾ full (mini or large size)
Bake for 24 – 30 minutes or until knife comes out clean.

Cool.

Divide into 8 servings.

*Original recipe called for ¾ cup walnuts instead of chocolate chips. You could use both nuts and chips, but I would adjust the nuts to ½ cup if using both. Pecans are also an option if desired.

Spicy Turkey Meatballs in Tomato Sauce

Spicy Turkey Meatballs in Tomato Sauce

This recipe is my take on one from the Provida Recipe Exchange.

Meatballs:
2 pounds ground turkey breast (or half breast/half 93/7 turkey)
2 teaspoons red pepper flakes
½ Tablespoon crushed garlic
½ Tablespoon NSA Chili Powder (I use Spice Hunters Chili Blend)
Black pepper to taste

Mix garlic and chili powder in small bowl, then mix with meat thoroughly. Sprinkle black pepper and mix again. Set aside.

Sauce:
1 small bunch green onions, diced (greens and all)
White balsamic vinegar (enough to cover the bottom of the pot)
1 large yellow onion, diced
1 pound sliced portabella mushrooms
1 green pepper, diced
3 jalapeno peppers, diced fine with seeds
2 stalks celery, diced fine

Saute above ingredients in large pot until onions are transparent.

Add:
3 cans NSA diced tomatoes
1 teaspoon oregano (or more if you like)
½ Tablespoon crushed garlic
½ Tablespoon NSA Chili Powder (I use Spice Hunters Chili Blend)

Simmer for 30 minutes over low heat.

While sauce is simmering, form turkey mix into meatballs and brown in a small amount of white balsamic vinegar in small nonstick frying pan. Add more vinegar as needed. Brown on all sides and add to sauce.

Cover and simmer on low for 2-3 hours.

Recipe contains: Protein and Free Veggies (the small amount of celery is negligible)

Size of meatballs will determine the number of servings. I made 12 meatballs for serving size after cooking of about 2.5 oz. each.

Yummy served over Brown Jasmine Rice! 

No Sugar Added Applesauce

One summer I had too many apples and not enough refrigerator space. I saw a recipe that called for freezing apples before peeling and cooking them...I was also looking for a great way to make my own NSA Applesauce..so..I combined my ingredients (less the sugar/Splenda) and the freezing apple technique and it produced a keeper of a recipe!! Since I didn't have time to wait to peel the apples, I just left the peels in the applesauce too..saved a LOT of time...and the peels added fiber!! This recipe is 100% ON PLAN for any Six Week Body Makeover readers too!!
If you try it, please feel free to leave comments or suggestions! Thanks!

Quick and EASY No Sugar Added Applesauce

12 McIntosh apples washed thoroughly, cored and quartered (yes, leave the skin ON!)(or any other kind of sweet/slightly tart apples will work too. I always use McIntosh for best results, but a mix of all sorts of apple varieties (Fiji, red delicious, Jonathan, JonaGold, Golden Delicious, Cortland, Stamen, etc. is now my new favorite! Just don't use Granny Smith apples - too hard and too tart) 

1 cup water

1 teaspoon cinnamon (or to taste)

1 ½ tablespoon fresh lemon juice (about the juice from one small lemon) (or about 1/4 teaspoon Tru Lemon powder)

1 teaspoon clear vanilla (with no sodium or corn syrup)

(prepared apples can be bagged and frozen to save prep time in the future)

When ready to cook applesauce, place water and apples (don't peel) in medium saucepan and cook over medium heat until apples are mushy. Remove from heat. Whisk with a fork until apples get to a consistency you like (may be a little chunky) and the peels are free floating. Leave the peels in for extra fiber! They are chewy, but good and add a unique texture! Add remaining ingredients and stir until well blended. Allow to cool. Refrigerate in tightly sealed container. Makes about 4-6 cups. Tastes better the next day and you can freeze this too!!

For a special treat (but not as healthy), add about 5 large marshmallows to the hot/warm applesauce. Allow them to melt slightly, stir carefully, then chill. Yummy!!

Peanut Butter Muffins

(updated 2016)

1 cup rolled oats
½ cup steel cut oats
1/2 cup 100% peanuts chunky peanut butter, NSA
(I used Crazy Richard’s brand smooth or Krema brand) 
2 Tablespoons Brown sugar
1/4 cup Honey
1 Tablespoon cinnamon
2 teaspoons clear vanilla
¼ teaspoon butter extract
1/2 cup water
12 egg whites

Preheat oven to 350 F.
In large mixing bowl, stir together all dry ingredients and peanut butter. In small mixing bowl (or oversize measuring cup), combine all wet ingredients except egg whites. Stir into dry ingredients and mix until thoroughly combined and all oats are covered. Will be moist. Set aside.

In separate bowl, beat eggs for about 15 secs with hand mixer. Stir into oat mixture and combine well with mixer. Will be really runny so don’t worry.
Allow to sit for 15 minutes while oven heats and you prepare the baking pan.
Spray and wipe out a large capacity 6 muffin pan. Divide batter evenly into each section.
Bake for 15-20 minutes. Remove from oven and cool in pan for about 10 minutes. Freeze.

Makes (6) Servings of
2 oz. Protein A
½ cup Carb B
1-1 1/2 T. Peanut butter (healthy fat)


I like to bag and freeze these while still slightly warm. That helps to retain a little moisture when they thaw.
You can also add about 6-10 Ghiradelli 60% Cacao bittersweet chocolate chips to each muffin before baking...adds a few calories, but yummy!

Apple Crumble Recipe

(no flour or eggs)

(updated 2016)

Topping-
In medium mixing bowl, combine the following:
2 ¼ cups rolled oats
1 1/2 cups puffed brown rice
¼ cup Honey 
¼ cup Sucanat or brown sugar
2 Tablespoons oat bran
¼ cup flaxseed meal
½ teaspoon nutmeg
1 Tablespoon cinnamon
1 teaspoon clear vanilla (with no sodium or corn syrup)
½ cup water
¼ teaspoon butter extract
Set aside.

Bottom layer:
6 McIntosh apples, peeled, cored and sliced (or a mix of sweeter apple varieties)
¼ - 1/3 cup water

Slice apples into 10 x 10 silicon baking dish and sprinkle with water.
Spread topping evenly over apples.
Bake at 360 degrees for 45-60 minutes.
Allow to cool.
Keep refrigerated.