Delicious No-Oats Oatmeal

Granted it’s not oatmeal but what else to call it? Creamy and satisfying, nutrient-dense and RESTART friendly, this paleo cereal made itself a permanent part of my breakfast rotation. Add “cake-inspired” toppings for visual delight, gratifying contrast of texture and increased nutrient-density.

  • Carrot Cake
  • Lemon Blueberry
  • Apple Pie

What other combinations could you try? Isn’t it a whole new spin on breakfast?!

Delicious No-Oats Oatmeal
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Servings
4 servings
Servings
4 servings
Delicious No-Oats Oatmeal
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Carrot cake Topping
Lemon Blueberry Topping
Apple Pie
Adjust servings: servings
Units:
Instructions
Non-oatmeal
  1. Mix all the dry ingredients in a bowl.
  2. Mix in milk
  3. Cover and refrigerate overnight
  4. In the morning separate a desired portion size and warm up on the stove top. You can also eat it at room temperature or cold like overnight oats.
  5. Add topping of choice and enjoy!
Carrot Cake Topping
  1. Put shredded carrot, conut and chopped walnuts on top of non-oatmeal. Enjoy!
Lemon Blueberry
  1. Mix in lemon zest, top serving with blueberries and chopped nuts.
Apple Pie
  1. Over serving of non-oatmeal top with chopped apple, walnuts, and a generous dusting of ground cinnamon
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Carrot Cake Pancakes

Delicious, nutritious! I love the fact that I can put 3 cups of carrots into breakfast and my family will gobble it up. As always, I make a double-batch to freeze for later in the week.

I originally found this recipe on Pinterest, but significantly reduced the sugar and used whole-wheat flour.

Variations:
• Use half grated carrot and half grated apple
• Use grated carrot and grated raw beet
• Use only whole-wheat flour but increase the milk by 1/4 – 1/3 cup
• Serve with vanilla Greek yogurt, or plain Greek yogurt mixed with honey and top with chopped nuts of choice

Carrot Cake Pancakes
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Servings
8 - 10 pancakes
Servings
8 - 10 pancakes
Carrot Cake Pancakes
Print Recipe
Servings
8 - 10 pancakes
Servings
8 - 10 pancakes
Ingredients
Adjust servings: pancakes
Units:
Instructions
  1. Mix flour, sugar, baking power, pumpkin pie spice, baking powder, baking soda and salt.
  2. In another bowl whisk eggs. Whisk in milk, vanilla and melted butter (or coconut oil).
  3. Pour wet ingredients into dry ingredients and mix until combined.
  4. Stir in shredded carrots, chopped nuts, and chia; add coconut if using.
  5. Heat pancake griddle or large skillet over medium-high heat and brush with butter or coconut oil. Scoop about 1/4 cup batter into skillet, turn down heat to medium and cook 3 – 4 minutes per side until golden.
Recipe Notes
  1. Can add half Greek yogurt and half milk for more protein
  2. Always serve with fat from nature (a bit of butter on the pancake and/or protein (a scoop of Greek yogurt, quality sourced breakfast sausage)
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Wild Rice, Sausage and Leek Stuffing with Walnuts

This is my most favorite stuffing because of its luscious flavors and texture. It’s not only delicious, it is also a healthy dish given the nutrients in whole grains combined with walnuts and leeks.

Added to which, gluten-free members of the family can also enjoy it. And you can make it vegan by omitting the sausage.

[su_expanding_quote_book source_author=”Marge Wittenberg” source_title=”The Essential Good Food Guide” full_quote=”When it comes to nutrition, the clear winners (in the rice family) are the whole grain varieties, easily distinguished by their medium to dark colors including brown, red, purple, black. With only its inedible hull removed, whole grain rice is a good source of fiber, vitamin E and trace minerals.” short_quote=”When it comes to nutrition, the clear winners (in the rice family) are the whole grain varieties”]

This is part of the Thanksgiving 2016 Menu and goes with a 14 – 16 pound turkey.

Variations

  1. Add 2 cups washed and chopped mushrooms when cooking leeks
  2. Use 4 cups thinly sliced fennel instead of leeks
  3. Use 2 tablespoons chopped fresh rosemary instead of thyme
Wild Rice Sausage and Leek Stuffing with Walnuts
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Servings
12 servings
Servings
12 servings
Wild Rice Sausage and Leek Stuffing with Walnuts
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Servings
12 servings
Servings
12 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. In a medium saucepan toast wild rice over medium heat, stirring occasionally for about 5 minutes.
  2. Add broth and bring to a boil. Turn down heat to simmer, cover and cook 45 minutes until rice is tender.
  3. While the rice is cooking, heat 2 tablespoons olive oil in a skillet and cook turkey sausage, breaking up with a spoon and stirring occasionally until it turns brown.
  4. Add leeks, celery and thyme and cook over medium heat. If it is too dry, add 1 - 2 tablespoons olive oil; cook until leeks and celery are tender. Remove from heat.
  5. Mix wild rice with vegetables, parsley and chopped walnuts.
  6. Bake Stuffing in Turkey: Fill neck and main cavities of turkey with stuffing. Spoon remaining stuffing into a buttered baking dish. Cover with foil and bake about 25 minutes. Uncover stuffing and bake until the top is golden and it is crisp around the edges, about 15 minutes. OR
  7. Bake Stuffing in Baking Dish Only: Preheat oven to 350°F. Butter a 13x9x2-inch baking dish. Place stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
Recipe Notes

[su_original_recipe]

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Arugula Salad with Strawberry Dressing

Variations:

  • Add sliced or diced cucumbers
  • Use different greens: spinach, mixed greens, finely sliced kale (stem removed) instead of arugula.
  • Use different nuts or seeds (pumpkin seeds, sunflower seeds)
  • Use different berries, or other seasonal fruit: citrus, mango…
Arugula Salad with Strawberry Dressing
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Servings Prep Time
8 people 15 minutes
Servings Prep Time
8 people 15 minutes
Arugula Salad with Strawberry Dressing
Print Recipe
Servings Prep Time
8 people 15 minutes
Servings Prep Time
8 people 15 minutes
Ingredients
Adjust servings: people
Units:
Instructions
  1. Mash enough strawberries to measure 2/3 cup.
  2. Quarter remaining strawberries and place in a large bowl. Add greens, green onion, feta cheese, and half of walnuts and toss until mixed.
  3. Whisk vinegar, sugar and salt in small bowl to blend. Whisk extra-virgin olive oil. Whisk in water, 2 tablespoons at a time. Mix in mashed strawberries. Season dressing with salt and pepper to taste
  4. Pour over salad; toss to coat. Sprinkle remaining walnuts on top.
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Strawberry Banana Oatmeal Bites

It’s a great option for making ahead for busy mornings: a) on the weekend to enjoy a couple and freeze the rest b) make the night before.

It’s also a great example of creativity:

  1. Use 1 cup of whole-wheat flour and 1 cup oats instead of 2 cups oats
  2. Substitute another fruit for the strawberries. In the midst of making them one morning I realized someone had eaten all the strawberries, yikes! No worries, I chopped up sliced pineapple I had on hand.
  3. Use frozen strawberries (or other berries).
  4. With or without nuts of any kind. I discovered pistachio and strawberry is a delightful combination!
Juicy strawberry with banana
Strawberry Banana Oatmeal Bites
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Servings
18 mini muffins
Servings
18 mini muffins
Juicy strawberry with banana
Strawberry Banana Oatmeal Bites
Print Recipe
Servings
18 mini muffins
Servings
18 mini muffins
Ingredients
Adjust servings: mini muffins
Units:
Instructions
  1. Preheat the oven to 350. Brush 12 cups in a muffin tin with melted butter, coconut oil or extra-virgin olive oil.
  2. Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
  3. In a separate bowl, whisk together eggs, banana, milk and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until blended.
  5. Stir in walnut, ground flax seed and strawberries.
  6. Spoon the oatmeal mixture into prepared muffin tin.
  7. Bake uncovered for 22-25 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.
Recipe Notes

An Emily Bites Original

From Emilybites.com: Strawberry Banana Oatmeal Bites

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Pumpkin Apple Muffins

Every bite of these muffins tastes like fall, evoking cooler weather and a kaleidoscope of orange, gold, rusts and red color in the trees.

The flavor and texture is so lovely and the nutrition of pumpkin, apple, nuts and seeds motivate me to make them at other times of the year as well.

[su_expanding_quote_book source_author=”Steven Pratt, M.D., and Kathy Matthews” source_title=”SuperFoods Rx: Fourteen Foods that Will Change Your Life” affiliate_link=”http://amzn.to/1TGUOyo” full_quote=”Pumpkin packs an abundance of disease-fighting nutrients, including potassium, magnesium and vitamin C and E. The key nutrient that boosts pumpkin to the top of the Superfoods Rx list is the synergistic combination of cartenoids. Pumpkin contains one of the richest supplies of bioavailable cartenoid known to man. Cartenoids are deep orange, yellow or red colored compounds that help protect us from free radicals, modulate our immune response, enhance cell-to-cell communication, and decrease the risk of cataracts and macular degeneration. Cartenoid-rich foods have been shown to reduce the risk of various cancers, lower and rates of heart disease.” short_quote=”Pumpkin packs an abundance of disease-fighting nutrients, including potassium, magnesium and vitamin C and E”]
pumpkin and apples
Pumpkin Apple Muffins
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Servings
18 muffins
Servings
18 muffins
pumpkin and apples
Pumpkin Apple Muffins
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Servings
18 muffins
Servings
18 muffins
Ingredients
Adjust servings: muffins
Units:
Instructions
  1. Preheat oven to 350°F. Grease muffin pan with a pastry brush (or paper towel dipped in) expeller-pressed canola or coconut oil.
  2. Mix first flour, cardamom and baking power into medium bowl.
  3. Stir pumpkin, oil, sugar and eggs in large bowl until well mixed. Mix in dry ingredients. Add apples, raisins and walnuts mixing just until blended.
  4. Place equal amounts of batter into prepared cups, fill almost to rim. Sprinkle pumpkin seeds on top.
  5. Bake 25 – 30 minutes.
Recipe Notes

Adapted from Epicurious: Pumpkin Apple Muffins

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Kale and Brussels Sprouts Salad with Apple and Walnuts

This can be a satisfying entree by adding 1 cup of leftover (cooked) quinoa or brown rice, and avocado.

[su_expanding_quote_book alignment=”full” source_author=”Joel Fuhrman, MD” source_title=”Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Natural Defenses” full_quote=”Cruciferous vegetables are twice as powerful as other plant foods. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates. All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables have a unique compounds with proven and powerful immune-boosting effects and anticancer activity.” short_quote=”Cruciferous vegetables are twice as powerful as other plant foods.”]

Variations:

  • Use any nuts or seeds (pumpkin, sunflower) instead of walnuts
  • Use pear or mango instead of apple
  • Or use dried cranberries
Kale Salad with Brussels Sprouts, Apple and Walnuts
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Servings
4 servings
Servings
4 servings
Kale Salad with Brussels Sprouts, Apple and Walnuts
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Toast walnuts in small skillet over medium heat, mixing occasionally. Cool. Chop coarsely.
  2. Whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Adjust salt and pepper to taste. Set aside.
  3. Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed Reserve any leftover dressing for another use.
  4. Add apple and half of walnuts; toss together to combine. Transfer to a serving bowl, and top with nuts and remaining radishes.
  5. Do ahead Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
Recipe Notes

Modified from Epicurious: Kale Salad with Brussels Sprouts and Apples

You might also like my Kale Salad with Apricots.

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Cilantro Pesto

This pesto really dresses up roasted fish fillets or broiled chicken breasts. It makes a delicious spread for wraps or sandwiches, and can also be used as a dip with pita chips. Mix it with an equal amount of soft goat cheese and it becomes a popular dinner party appetizer.

For a special dinner, use pistachio nuts instead of walnuts. The cardamom is optional but truly enhances the aromatic flavor making each bite a delight to the senses.

[su_expanding_quote alignment=”right” source_author=”Margaret Wittenberg” source_title=”The Essential Good Food Guide” affiliate_link=”c” full_quote=”Cilantro is a good source of vitamin K. About 1/4 cup of cilantro has 16 percent of the daily intake of vitamin K for an adult. Your body stores the vitamin K you ingest in fatty tissue for times of need. The nutrient is essential for blood coagulation, necessary when you cut yourself. Along with calcium and other nutrients, vitamin K also promotes healthy bones. It also has antibacterial properties.” short_quote=”Cilantro is a good source of vitamin K.”] [su_expanding_quote alignment=”left” source_author=”Joe Fuhrman, M.D.” source_title=”Super Immunity: The Essential Guide for Boosting your Body’s Defenses to Live Longer, Stronger and Disease Free” affiliate_link=”c” full_quote=”Walnuts have served medicinal purposes for millennia. Modern science confirms nuts actually prevent and reverse disease; hundreds of medicinal studies demonstrate nuts dramatically extend life and protect against disease.*
Walnuts are one of the only plant foods that contains appreciable amounts of omega-3 fatty acid (omega 3 helps increase immunity, reduce inflammation and risk of cardiovascular disease. They also high in phytochemicals which given them high amounts of antioxidants” short_quote=”Walnuts have served medicinal purposes for millennia.”]

 

Variations

  • Can use almonds, pecans, pistachio instead of walnuts
  • Can use parsley, kale, spinach, arugula instead of cilantro
Cilantro Pesto
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Prep Time
15 minutes
Prep Time
15 minutes
Cilantro Pesto
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Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Adjust servings:
Units:
Instructions
  1. Toast the walnuts over medium heat in a saucepan for about 5 minutes. Cool.
  2. Put 1/2 cup olive oil, lemon juice, garlic, cardamom and salt in food processor or blender.
  3. Trim ends off cilantro tips and chop coarsely. Place half of cilantro leaves in processor. Using on/off turns, process until smooth. If too chunky, add 2 tablespoons of water.
  4. Add remaining cilantro and process until smooth.
  5. Season with pepper.
Recipe Notes

Recipe adapted from Epicurious: Chicken breasts with Pistachio cilantro Pesto

 

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Sweet Potato and Zucchini Bread

This is quite popular in our house—either as muffins or a loaf of bread. I make a double recipe to freeze some for week days. Before freezing the bread loaf, I slice it and place pieces of parchment paper between the slices; making it easy to pull out a frozen slice and pop into the toaster.

Sweet potatoes pack a powerful nutritional punch. They have over 400% of your daily needs for vitamin A in one medium spud, as well as loads of fiber and potassium. More about sweet potatoes here.

I also like the high fiber content in these muffins (slices); high fiber breakfasts help promote regularity for a healthy digestive tract.

Sweet Potato and Zucchini Bread
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To make muffins instead of a loaf,  brush the muffin tin with softened butter, coconut oil or expeller-pressed canola oil. Bake 25 - 30 minutes or until cake tester comes out clean.
Sweet Potato and Zucchini Bread
Print Recipe
To make muffins instead of a loaf,  brush the muffin tin with softened butter, coconut oil or expeller-pressed canola oil. Bake 25 - 30 minutes or until cake tester comes out clean.
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 350°F.
  2. Butter and flour 9x5x3-inch loaf pan.
  3. Sift first 5 ingredients into medium bowl.
  4. Beat sugar, oil, eggs and vanilla in another, larger, bowl until blended. Mix in zucchini and sweet potato.
  5. Add dry ingredients and walnuts and stir well.
  6. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes.
  7. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely.
Recipe Notes

Adapted from Epicurious: Sweet Potato and Zucchini Bread

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