Coconut-Banana Oatmeal

Eating oatmeal for breakfast is one of my favorite things about waking up each morning (although Michael would disagree :P). To avoid getting bored with the stuff, I am always trying to come up with creative new combinations to maximize my oatmeal's flavor and nutrients. I just tried a new "coconut-banana" combination this morning, and it is absolutely delicious! Plus it's low in fat and void of any added/processed sugars - making it a healthy breakfast choice.

Ingredients:

• 1/2 cup dry oats (I use Full Circle Organic or Bob's Red Mill)
• 1/4-1/2 coconut milk, depending on how creamy you want it
• 2 ripe bananas, sliced into pieces 
• 2 squirts lemon juice
• 3 drops liquid stevia (optional)

Directions:

1. Cook oatmeal on stove-top according to instructions on your package. 
2. Transfer cooked oats to a bowl, and slowly pour coconut milk over the oatmeal. 
3. Add lemon juice and liquid stevia.
4. Stir to combine. 
5. Add sliced bananas. 
6. Enjoy!

Easy Veggie Breakfast Burrito

Sometimes you just really need a burrito - for breakfast! I make this easy burrito recipe if I am feeling especially hungry in the morning. Its packed with protein and delicious vegetables to keep you going until lunchtime. If you find yourself making this recipe a lot, try experimenting with different veggie combos to keep things interesting. This recipe is also makes a great egg scramble without the burrito if you are trying to watch your carbohydrates.

Serves: 1
Time: 10 minutes

Ingredients:

• 2 large eggs
• 2 tablespoons olive oil 
• 3 cherry tomatoes, halved 
• 1/3 cup broccoli, chopped 
• 1/8 cup green peppers, chopped 
• 1/8 cup yellow onion, chopped 
• 1 small-medium sized burrito or sandwich wrap 
• 1/4 cup cheddar cheese 
• 2 tablespoons salsa (optional) 
• Salt & pepper to taste 
• 
  

Directions:

1. Sauté vegetables in a small frying pan using 1-2 tablespoons olive oil 
2. Sauté for about 4 minutes until just barely browned
3. Meanwhile, scramble (whisk together) 2 eggs in a small bowl
4. Pour egg mixture on top of vegetables 
5. After about 2 minutes, add cheese 
6. Let cook for about 5-6 minutes on medium heat, stirring continuously 
7. Once eggs are cooked through (be sure not to overcook them, or they will turn brown), transfer the egg mixture onto a warmed burrito or wrap
8. Add salsa, hot sauce, ketchup, sour cream, or other toppings
9. Wrap or fold burrito to hold in contents 
10. Enjoy! 

Easy Creamy White Wine Pasta with Peas

Michael loves pasta. I'm convinced that if he had never met me, he would be eating pasta for dinner (and lunch, and possibly even breakfast) every day of the week. I actually never really ate pasta before Michael and I started dating, but I am now starting to make more Italian food to please my man! This vegetarian recipe is so simple to make - it only took me about fifteen minutes. I was even able to sneak some vegetables into this dish, which is always a plus if your husband generally tends to avoid anything green in color. Plus it makes a ton of food, so Michael will be able to bring the leftovers to work with him for the next few days.

Serves 8,
Unless you invite Michael. In which case, serves about 3-4.

Ingredients:

• 4 tablespoons butter
• 2 tablespoon olive oil 
• 6 garlic cloves, minced
• 1 16 oz bottle dry white cooking wine
• 1/2 cup water 
• 1 lb whole wheat pasta of your choice (I chose spaghetti) 
• 1 1/2 cups fresh or frozen peas, thawed (DO NOT use sweet peas from a can!)
• 1/4 cup whole milk or heavy cream 
• 1 cup freshly grated parmesan 
• Salt & pepper to taste

Directions: 

1. Melt butter over medium heat in a large pot 
2. Add olive oil 
3. Add the garlic, and saute until almost brown
4. Slowly pour the wine and the water into the pot, bringing to a steady boil
5. Add salt 
6. Once the mixture is boiling, add the pasta
7. Stir frequently until "al dente" - about 7 or 8 minutes. Most of the liquid will be absorbed.
8. Once the pasta is cooked thoroughly, add the milk, then the cheese
9. (*DO NOT DRAIN!*) 
10. Stir pasta until creamy 
11.  Pepper to taste, and serve warm

Strawberry Banana Lemon Ginger Smoothie

I just tried making this drink for breakfast this morning and I have to say - it is delicious! It is a tad bit sweet though, so I probably would label this as more of a dessert drink than a breakfast smoothie. But nonetheless, here's the recipe anyway:

Ingredients:

• 1 large banana, sliced
• 5-6 whole strawberries 
• 1/4 cup almond milk 
• 1 1/2 cups lemon ginger tea, steeped for 5+ minutes
• 1 teaspoon cinnamon
• 2 tablespoons honey
• 1 tablespoon maple syrup
• 2 teaspoons unsweetened cocoa powder (optional) 
• 1/4 cup old fashioned oats

Blend using a blender or a food processor until well mixed. It's okay if your blender doesn't completely grind up the oats all the way - it gives the smoothie a nice texture! If you would like to make the smoothie vegan, simply add more maple syrup in replace of the honey.

Potato Leek Soup

Potato Leek Soup is the perfect solution to warm the soul after a cold winter day in New England. (Along with a glass of Rowan's Creek of course!) This recipe can easily be made vegetarian and/or vegan by replacing the chicken stock with vegetable broth. For a creamier soup, the soy creamer can also be replaced with heavy cream.

Ingredients:

• 8 cups chicken broth 
• 1 package Tasteful Selections™Sunrise Medley Potatoes (or 28oz golden, ruby, purple, and/or white mini potatoes. The more varieties, the better the flavor) 
• 4 leeks sliced + diced (make sure to only use the white part on the bottom, not the leaves)
• 4 stalks chopped celery 
• 2-3 bay leaves
• 2 teaspoons thyme 
• 1 1/4 cups Silk Soy Creamer 
• Salt + Pepper to taste

Directions

1. Add the chicken broth, potatoes, celery, leeks and thyme into a large soup pot. 
2. Place the bay leaves into the mixture and season with salt + pepper to your liking 
3. Boil until potatoes are soft (about 20 minutes)
4. Once the potatoes are soft, remove the bay leaves and let cool for 5 minutes
5. Place mixture into a blender or food processor (depending on the size of your appliance, you may have to blend the soup in batches)
6. Blend the soup until completely smooth
7. Place soup back into the soup pot and add the soy creamer
8. Simmer, and allow to thicken for about 15-20 minutes 

Apple Spice Cake

Last weekend, Mike and I decided to go apple picking at a local farm by his apartment in Northeastern Connecticut. A few hours later, we came home with about 40 apples in total! Needless to say, I have been trying out tons of new baking recipes so I can try to use up all the apples we picked before they go bad. I recently tried an apple cake recipe that I found by Michelle at GlutenFreeFix.com. It turned out wonderfully. Even Mike, who loves refined sugar, thought this recipe was delicious. However, I did tweak the recipe a bit by adding a few more spices to make it an apple "spice" cake. I also added maple syrup, vanilla extract, and almond milk to give the cake a richer flavor.

Ingredients: 

• 1/2 cup almond flour, firmly packed
• 3 tablespoons coconut flour 
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 tablespoon unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 cup melted coconut oil (or butter)
• 1/4 cup melted raw honey
• 1/4 cup maple syrup (dark grade)
• 4 eggs
• 3/4 cup chopped pecans
• 2-3 cups apples peeled, cored, and diced (about 3 medium apples)

Steps:

1. Whisk together milk, oil, honey, maple syrup, vanilla, and eggs in a large bowl.
2. In a medium size bowl, stir together flours, cinnamon, nutmeg, cloves, baking soda, and salt.
3. Slowly fold dry ingredients into wet ingredients and stir until combined. 
4. Stir in nuts and apples 
5. Pour into greased 9 inch pie plate, cake pan, or 8x8 inch square pan
6. Bake at 325º for 40-50 minutes depending on the pan size
7. Serve warm and enjoy!