Baked Oatmeal with Apples - Take 2 (DF, GF)

This is REALLY good. When I warmed it up the next day I did add a little additional milk and added a little coconut on top.  My husband doesn't like coconut or I would have sprinkled 1 cup of coconut on top before baking.

I also added spinach to get some extra greens in for the day !  Neither of us tasted the flavor of the spinach in the oatmeal.

This is a very filling breakfast !!!  It will keep you from being hungry for hours !!!!

This recipe is adapted from this recipe

Ingredients:

1 and 1/2 cups chopped dates

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2 cups apple chunks along with sliced bananas

3/4 cup raisins

1 cup chopped walnuts (optional)

10 oz package frozen spinach (thawed - optional)

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3 cups Quaker old fashioned oats

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5 cups unsweetened almond milk

1 tsp vanilla extract

1/2 tsp salt

2 Tbsp ground cinnamon

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1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill) (opt)

Directions:

Spread the dates on the bottom of a 9" x 13" baking dish. 

Cover the dates with the apples, bananas, raisins, and if using - walnuts and spinach.

Next, spread the oats on top of the fruit/nut/spinach layer.

In a bowl, stir together the milk, vanilla, salt, and cinnamon.  Then pour evenly over the oats.

If using, sprinkle the coconut on top of the oats.

Bake at 350 degrees for 1 hour.

Chocolate Coconut Peanut Butter Old-Fashioned Overnight Oats - Take 2 (DF, GF)

 

This is the recipe I make for myself all the time.  I make 10 servings at a time - I use empty glass peanut butter jars.  These keep in the fridge just fine for the 10 days !

I modified my recipe for  Chocolate Coconut Peanut Butter Old-Fashioned Overnight Oats (DF, GF) to come up with this recipe. 

Ingredients:
1/8 tsp salt

1 Tbsp Unsweetened Shredded Coconut  (I use Bob's Red Mill)

1/3 cup Quaker old fashioned oats (heaping 1/3 cup)

1/2 to 3/4 cup unsweetened almond milk

1 tsp Chia Seeds (I use Bob's Red Mill)
1 tsp Ground Flaxseed (I use Bob's Red Mill)

1/2 tsp ground cinnamon

1 tsp Hershey's Unsweetened Cocoa Powder (heaping tsp)

1/8 cup raisins

1/2 tsp spirulina (optional)

2 large dates, chopped (or 4 small dates, chopped)

1 ripe banana, mashed
1/4 cup peanut butter (no sugar)

Directions:

Put all the ingredients into a jar with tight fitting lid and shake or stir until well combined.  I use an "old" 16-oz glass peanut butter jar.  Then refrigerate overnight or for a few nights.  

Sometimes I do add extra milk in the morning, before warming up if the oatmeal has soaked up all the milk.

Warm up in the microwave for about 90 or 120 seconds or eat cold.

Date Nut Bread (DF)

 

I LOVED Mom's Date Nut Bread.   Mom's Date Nut Bread and Pecan Pie were my favorites at our Thanksgiving dinner.  It has been 15 to 20 years since I have had Mom's Date Nut Bread or Pecan Pie.  

I recently found Mom's Date Nut Bread recipe and thought I would take a shot of making a Daniel Fast version of the bread.  

Make this bread the day before, the flavor is MUCH better the next day.  

This bread freezes REALLY well.   I put about 1/4 of the loaf in the freezer and took it out about 1 week later, put it in the fridge to thaw, and it tasted GREAT when I ate it !!!  This bread also tastes REALLY good warmed up in the microwave a few seconds !

Ingredients:

1 heaping cup dates, chopped
1 and 1/2 cups boiling water

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1 and 1/2 Tbsp unsweetened applesauce

1 flax egg (1 Tbsp Ground Flaxseed + 3 Tbsp water - let sit until thickened)

1/2 tsp salt (scant 1/2 tsp)

2 and 1/2 cups whole wheat flour (I use Bob's Red Mill Whole Wheat Flour )

1/4 tsp baking powder

2 tsp baking soda

2 tsp vanilla extract

1 cup walnuts, coarsely chopped

2 medium to large very ripe bananas, mashed

Directions:

In a medium to large bowl, pour boiling water over chopped dates and let sit for at least 15 minutes.  Then take a fork and slightly mash the dates.

Add all the rest of the ingredients and mix until combined.

Pour into a loaf pan and bake at 350 degrees for 45 - 60 minutes or until toothpick inserted in the center comes out clean.

Black Bean Sweet Potato Oat Burgers (DF)

This recipe is adapted from this recipe

I love the combination of black beans and sweet potatoes.  They go SO well together !

Ingredients:

2 cans black beans, drained and rinsed

1 medium cooked and mashed sweet potato

1 small onion, chopped

1 small red bell pepper, chopped

1 Tbsp tomato paste

1 cup Steel Cut Oats  (I use Bob's Red Mill)

2 tsp Bragg Liquid Aminos or soy sauce
1 tsp ground cumin

1 tsp chili powder

1 tsp garlic powder

1 tsp wet mustard

1/4 tsp salt

1/4 tsp black pepper

2 Tbsp Ground Flaxseed

2 Tbsp  Arrowroot Powder

Directions:

In a bowl, mash the beans to the desired texture.   Mix in all the rest of the ingredients.

Form into patties and cook.  I cook them on my  Cuisinart 5-in-1 Griddler for about 20 minutes.  If you want to bake them in the oven, bake at 350 for 20-30 minutes.

Chocolate Coconut Date Oat Balls - Take 2 (DF, GF)

 

These snack balls have a nice peanut butter flavor  !!!  I like these so much I want to just keep eating them !

These are a variation of my Chocolate Peanut Butter Coconut Banana Balls and This recipe

Ingredients:
1 cup dates

 1/2 to 3/4 cup hot water (depending on how dry the dates are)
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1/4  cup Hershey's Unsweetened Cocoa Powder

1/4 cup unsweetened applesauce

1/8 tsp salt

1 tsp vanilla extract

1/2 cup natural peanut butter (no sugar) - I used chunky

2 cups Quaker Quick Oats
1 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)

Directions:

Soak the dates in the water for about 15 minutes to soften.

Blend the dates (with water) in a blender or food processor until well combined.  I actually leave some date pieces....this makes them chewier.

In a bowl, combine the blended dates and all other ingredients and mix everything together until well combined.

Form into balls and store in fridge.  Each day these balls tend to get more flavorful.  I like these better after they have been in the fridge overnight.

I've started using the  Farberware Cookie Scoop for forming the snack balls, instead of using my hands.  It is not as messy and the balls are a more uniform size.

My favorite food processor is the KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Spicy Gingerbread Cake

This gingerbread cake is really good and tasty, it is more on the dense side (not light and fluffy!).  This cake gets more flavorful everyday.  My husband LOVES it !

Ingredients:

2 and 1/2 cups flour

1/4 cup brown sugar

2 tsp baking powder

2 tsp ground ginger

1 and 1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

1/2 tsp baking soda

1/2 tsp salt

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2 Tbsp Ground Flaxseed mixed in 6 Tbsp water (let gel)

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1 cup molasses

3/4 cup unsweetened applesauce

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1 cup boiling water

Directions:
Mix the thickened flaxseed gel, molasses and applesauce in one bowl.

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  Then add the boiling water and stir to completely mix all ingredients.

Pour into an 8x8 pan (I use a silicone pan).   Bake at 350 degrees for about 30-40 minutes or until toothpick inserted in the center comes out clean. 

Black Bean and Corn Salad - Take 2 (DF, GF)

 

This is GREAT for lunches, picnics or potluck dinners !!!

I actually prefer making this the day before I am going to eat it.  The flavor is better after it has been in the fridge overnight.

Adapted from this recipe

Ingredients:

1 can corn, drained

1 can black beans, drained and rinsed

1 cucumber, peeled and cut in chunks

1 small onion, chopped

1 red bell pepper, chopped

1 can tomatoes, drained

2 Tbsp dried cilantro

2 Tbsp red wine vinegar

2 Tbsp apple cider vinegar

1 Tbsp lemon juice

1 Tbsp minced jar garlic

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp cayenne pepper

1/4 tsp black pepper

1 tsp celery seed

3 stalks celery, chopped

Directions:
Mix everything together in a bowl - this is better after it has been in the fridge overnight.  

Spicy Hummus - Take 2 (DF, GF)

This is actually my favorite hummus recipe !  It is nice and creamy, great flavor, and a little spicy.  I have also made it with pinto beans instead of chickpeas.  I actually like the hummus made with pinto beans better and my husband likes the hummus made with chickpeas better !  Plus no tahini !!  I actually prefer using smoked paprika - I just like the flavor better !!!

Ingredients: 1 to 2 Tbsp minced jar garlic (I use 1 heaping Tbsp) 1 tsp dried parsley 1 can chickpeas (drained )  2 Tbsp lemon juice 1/2 tsp salt (I actually use garlic salt) 1/2 tsp cumin 1 tsp paprika (I actually use smoked paprika ) 1 tsp garlic powder 1/4 tsp assorted chili peppers spice (I use  Nanami Togarashi )  1/4 tsp cayenne pepper (optional) (I use the cayenne pepper) 2 to 4 Tbsp water or liquid from beans,  or more until desired consistency (I do NOT add any additional liquid) Directions: Place all ingredients in a blender or food processor and blend until desired consistency.  Add water or liquid from beans, if needed to thin. My favorite food processor is the KitchenAid  7-Cup Food Processor.  For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Crunchy Raisin Bran Peanut Butter Coconut Balls

 

These have the taste of chocolate and peanut butter along with a crunch from the Raisin Bran.   I liked these better right out of the freezer.

These are a modification of this recipe and this recipe

Ingredients:

1-1/2 cups dates  (I use medjool dates)

 1/2 to 3/4 cup hot water (depending on how dry the dates are)

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3 cups Raisin Bran cereal, crushed
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/4 cup Hershey's Unsweetened Cocoa Powder

1 cup peanut butter

1/4 cup molasses

1/8 to 1/4 cup almond milk (as needed)

Directions:

Soak the dates in the water for about 15 minutes to soften.

Blend the dates (with water) in a blender or food processor until well combined.  

In a bowl, combine the blended dates and all other ingredients and mix everything together until well combined.

Form into balls and put in freezer until firm.  Each day these balls tend to get more flavorful.  I actually stored them in the freezer.  

I've started using the  Farberware Cookie Scoop for forming the snack balls, instead of using my hands.  It is not as messy and the balls are a more uniform size.

Refried Beans and Quinoa Burgers - Take 2

I didn't have all the ingredients for these burgers so I modified the recipe.  I thought these veggie burgers had a great flavor !

Ingredients:

1 can refried beans
1 cup cooked Quinoa
3/4 cup Quaker Quick Oats
1/4 cup  Nutritional Yeast Flakes 
1 Tbsp garlic powder
1 Tbsp minced dried onion
1/2 tsp pepper
1 tsp  SMOKED PAPRIKA 
1/2 cup ketchup

Directions:

In a bowl, mix together all ingredients.

Form into patties and cook.  I cook them on my   Cuisinart 5-in-1 Griddler for about 20 minutes.  If you want to bake them in the oven, bake at 350 for 20-30 minutes.