Easy oatmeal muffins

Easy oatmeal  muffins

12 servings

Ingredients

1 cup almond milk
1 cup quick cooking oats
1 egg
1/4 cup melted Coconut  oil
1 cup all-purpose flour
1/4 cup agave or honey
2 teaspoons baking powder
1/2 teaspoon salt

Directions
Preheat oven to 400 degrees
Grease muffin cups or line with paper muffin liners.
In a small bowl, combine milk and oats; let soak for 15 minutes.
In a separate bowl, beat together egg and oil; stir in sweetener,  then stir in oatmeal mixture.
In a third bowl, sift together flour, baking powder and salt.
Stir flour mixture into wet ingredients, just until combined.
Optional: fold in chocolate chips or chopped nuts or blueberries at this time.
Spoon batter into prepared muffin cups until cups are 2/3 full.Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.All done!

Chocolate Chia Seed Pudding

serves 2

1 1/4 cup unsweetened non-dairy milk (almond or coconut are my personal favs)

1/4 cup chia seeds

3 tablespoons raw cacao powder (baking cocoa will also work)

Dash of pink Himalayan sea salt

1 tablespoon organic maple syrup or raw honey

Dark Chocolate shavings for garnish

Add all of the ingredients to a large glass jar with a lid, give it a quick stir, then put the lid on. Shake it like crazy to mix it all up. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding chilled with whatever topping you’d like.

Optional toppings when serving:
crystallized ginger, goji berries, nut butter, coconut, fresh citrus, bananas, nuts, pomegranate seeds, whipped coconut cream.

Stuffed mushrooms

1 package white button mushrooms
1 small yellow onion chopped  or could use red onion
2 garlic cloves chopped
Handful fresh parsley
1/4 cup bread crumbs
1/4 cup grated parmesan cheese

Clean mushrooms with towel remove stem and reserve stems. 

Place mushroom caps in 10 inch Nuwave baking pan and lightly drizzle olive oil over mushrooms.

Place mushroom stems, onion, garlic and parsley into food processor to chop fine

Heat coconut oil or butter in saute pan and add mixture to pan and cook over medium heat for 5 minutes.

Remove mixture from pan and place in mixing bowl and add breadcrumbs and parmesan cheese mix well.

Fill mushroom caps with mixture and top with a little more parmesan cheese

Place pan of prepared mushrooms on 1 inch rack in Nuwave oven. Cook on high for 10 minutes, or until mushroom caps are softened,   enjoy!

Nutella No Bake cookies

Nutella No Bake Cookies
Prep Time: 15 minutes

Cook Time: 5 minutes

Ingredients

1cup brown sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup coconut oil or butter
1 tsp vanilla
pinch of pink hymalan salt
1/4 cup peanut butter
1/4 cup Nutella
2cup quick oats
Instructions

Over medium heat, cook sugar, cocoa, milk and (butter) or coconut oil. Boil one minute. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper and cool. You can put in freezer for 15 minutes to set. Refrigerate. Eat. Repeat.

Lemon kale ricotta dip

If you don’t have a food processor, a blender works fine. Just make sure you slice the kale leaves into smaller pieces and take care to remove tough ribs for easier blending.

1 bunch green kale, stems and tough ribs stripped out and discarded, leaves sliced
1 small onion, sliced
2 cloves garlic
1/4 cup water
3/4 cup low-fat ricotta cheese
1 1/2 tablespoons parmesan cheese
Juice of 1 lemon
Lemon zest to taste
1/4 teaspoon sea salt
1 teaspoon red pepper flakes, or to taste

In a large saucepan place kale, and 1/4 cup water. Set over medium heat, cover and cook, stirring occasionally, until kale is very tender, about 12 minutes; drain kale in colander and squeeze excess water out of kale just like you would do for spinach.

Transfer cooled  kale, onion and  garlic, to a food processor or blender and let cool a few minutes. Add ricotta, parmesan, lemon juice and lemon zest, salt and pepper flakes. Process until smooth.

* note: I enjoy the garlic raw in this dip instead of roasting it, if you want to roast the garlic just tale a bulb of garlic and cut the bottom part off and drizzle with olive oil and bake in oven for 20--30 minutes at 375 degrees. (Keep peel on garlic bulb, garlic cloves will slide out easily after roasting)

Transfer to a bowl and serve with tortilla chips or fresh veggies for dipping.

Blueberry Syrup

Blueberry breakfast syrup
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
2 cups fresh or frozen blueberries

Directions
In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.Makes about 2 cups.

Homemade Nutella

It is better to make your own nutella without that nasty palm oil!

1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. mild-flavored honey
pinch salt
1 heaping cup chopped bittersweet or semisweet chocolate, or chips
1 scant cup chopped milk chocolate, or chips

On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.

Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth.

Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.