This month's Recipe ReDux theme, "Spooky Spices" made me realize I really need to stock my spice cabinet. Since I moved to Portland and started the dietetic internship, my meals have been quite spiceless. Sure, my veggies and quinoa have tons of flavor on their own, but I guess it's time to turn up the heat.
This recipe for Pumpkin Pie Overnight Oats is super quick to throw together after a busy day and makes for a delicious breakfast the next morning. The funny thing is, I never cared very much for pumpkin flavored things. Now, I'm going pumpkin crazy. It is so delicious! I especially love pumpkin pie which is why I decided to toss it into my morning mix.
Ingredients: 1/2 cup old fashioned oats
1 cup vanilla soymilk
1/4 cup pumpkin puree
1/8 tsp cinnamon
1/4 tsp pumpkin pie spice
small dash of salt 2 tbsp raisins Directions:
Combine ingredients in a jar and stir. Cover and place in the refrigerator overnight. In the morning top with granola or raisins!
By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time. I'm 75% Italian which ultimately means pasta is my favorite meal of all time. The options are endless with pasta which is why we should celebrate National Pasta Month! You can have it with a marinara sauce, pesto sauce, vodka sauce, or garlic and oil. You can have it with veggies, meat, beans, or eggs. You can have penne, rotini, linguini, or fettuccine. Pasta is the perfect foundation for a healthy meal. I especially love buying whole wheat pasta. It's an affordable way to incorporate whole grains into your diet plus, it's guaranteed to be satiating. As a college student, I often come home in dire need of a quick fix for dinner. This recipe couldn't be any easier to throw together and it enhances the flavors of fall!
Ingredients:
1/4 cup olive oil 3 garlic cloves, minced
1/2 medium yellow onion, chopped 1 can pumpkin puree 1/8 cup reduced fat milk 1/4 cup pecans
2 leaves of sage, chopped
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. Hope you enjoy!
It's been a great first week, but I'm so happy that it's Friday! The first week is always tough. After a whole summer of sleeping in, waking up at 5 AM just doesn't feel natural. For me, breakfast is usually at 6, but by the time 9 rolls around, I'm hungry again! In order to stay sane, I pack some snacks. I love this month's Recipe ReDux theme, because bars, bites, and brown bag snacks are so important for us, kids to stay alert throughout the school day.
This recipe for Banana Bread Bars has only 4 wholesome ingredients making it very easy to pop in the oven on a Sunday night. It kind of resembles a Larabar which happens to be one my favorite on-the-go snacks.
Ingredients;
3 very ripe bananas
3/4 cup whole wheat pastry flour
1/2 cup applesauce
1 tbsp cinnamon
Directions:
Preheat the oven to 350 degrees. In a small bowl, mash the bananas. Fold the flour into the mashed bananas. Then, add the applesauce and cinnamon. Mix well and place into a small greased pan. Bake for 30 minutes.
By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.
Why is it that the summer always goes so fast and the winter always feels so long?
Tomorrow is my first day of orientation for my dietetic internship at OHSU. It's going to be a busy week and is only going to get busier once classes begin. So, a hearty breakfast is so important! This bowl of oats is packed with fruit providing you with a lot of nutrition. It is the perfect way to start your day and a great school year!
2 ripe bananas, mashed
1 cup rolled oats
1 cup milk
1 teaspoon cinnamon
Pinch of salt
Combine all ingredients in a small bowl. Place in the microwave for 2-3 minutes.
I love a cup of tea. My day isn't complete unless I end it with a cup of green and an episode of Modern Family. I've been drinking tea for years, but cooking with it... never. So, when I found out this month's Recipe ReDux theme was "Cooking with Tea," I was intrigued.
As I began to brainstorm, I immediately thought GREEN TEA ICE CREAM. But, I wanted to be a little more creative so I turned to Pinterest for some ideas. A recipe for chocolate cupcakes with matcha green tea frosting sparked my imagination. Brownies sounded even better. But, black bean brownies sounded even healthier. A black bean brownie topped with matcha green tea frosting, now we're in business.
Black Bean Brownies with Matcha Green Tea Frosting
Ingredients: For Brownies-
1 (15 ounce can) black beans, drained and rinsed
2 tbsp cocoa powder
1/2 cup almond meal
1/4 cup maple syrup
1/4 cup coconut oil
1 tsp vanilla extract
1/2 tsp baking powder
1/2 cup chocolate chips
For Frosting-
1 cup greek yogurt
2 tbsp matcha green tea powder
1 tbsp brown sugar
Directions:
Preheat oven to 350 degrees.
Place all brownie ingredients in a food processor. Blend until smooth.
Pour brownie batter into a nonstick or greased 8x8 baking pan.
Bake for approximately 40 minutes.
While the brownies cool, combine the frosting ingredients in a small mixing bowl. Mix well until frosting becomes a light green color. Using a knife, spread onto the brownies. Serve!
Disclosure: I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time. To honor Celiac Disease Awareness Month, Recipe ReDux teamed up with Dare Foods to create delicious gluten-free recipes. Before participating in this contest, I wasn't very familiar with gluten-free foods. So, when I received samples of Breton's new line of gluten-free crackers, I was amazed at the quality of taste! The crackers come in 2 varieties- Original with Flax and Herb & Garlic, both equally delicious. The crackers are made with wholesome ingredients like, arrowroot flour and green lentil flour, and are certified gluten free by the Canadian Celiac Association's Gluten Free Certification Program. This recipe is entirely gluten-free and is an easy-to-make main course for breakfast, lunch, or dinner. I used spinach and peppers in my frittata, but you can use any of your favorite vegetables! Heck, substitute the swiss for your favorite cheese. Frittata recipes are perfect for combining your favorite foods into one big dish. Dig in! Pepper, Spinach & Swiss Frittata with Cracker Crust
Ingredients:
15 Breton Gluten-Free Original with Flax Crackers
2 tbsp butter, melted
1 tbsp extra virgin olive oil
1/2 medium yellow onion, chopped
1 cup spinach, packed
1 cup bell peppers, sliced
4 eggs
1/2 cup skim milk, or plant based alternative
1/2 cup shredded swiss cheese
Salt & Pepper to taste
Directions:
1. Preheat oven to 350 degrees.
2. Crush the crackers and mix with melted butter. Pat down onto the bottom of a pie pan.
3. Heat olive oil in a pan over medium heat. Add the chopped onion to the pan and cook until translucent. Saute the spinach and peppers for 10 minutes.
4. In a separate bowl, whisk the 4 eggs and combine with the milk. Add the cheese to the bowl and mix.
5. Combine the egg mixture and vegetables. Stir in salt and pepper. Pour over the cracker crust.
6. Place in the oven and let bake for approximately 40 minutes.
Serves 8
Enjoy!
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
Homemade gifts are the best way to show loved ones just how much you care during the holidays. In fact, anything homemade sure does have a special ring to it: homemade cookies, breads, and pasta. Nothing can beat my dad's homemade meatballs. This goes for all things homemade beyond food. Ever since the first time I picked up a pen, my mom has insisted on me creating a homemade card for birthdays, Christmas, and other special occasions. (She finally stopped asking me to pose in her Christmas card...so this is the least I could do...baby steps). No gift necessary, just a card that I made. While this makes my life a lot easier, it really does contain sentimental value.
The Recipe Redux's November theme was "Adding merriment to mixes." My obsession with breakfast foods aided in my inspiration to create a homemade muesli mix in a jar. Whole food ingredients, like whole grains, nuts, seeds, and dried fruit are packed into one merry jar. This gift isn't only from the heart, but provides heart-healthy benefits to those you care most deeply for.
Ingredients:
3 cups hot multigrain cereal (100% Whole Grain), dry
2/3 cups walnuts, chopped
3/4 cups raisins or dried fruit
2 tbsp hemp seed
2 tbsp coconut oil
1 1/2 tbsp flax meal
1 tbsp sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
Note: In this muesli mix, I used a a hot multigrain cereal mix which contains oats, barley, and rye. Old fashioned oats can be used entirely in this recipe or you can experiment with other whole grains as well. Any type of dried fruit will work equally as well for this recipe.
Directions for Toasted Muesli:
1. Preheat oven to 350 degrees.
2. Combine all dry ingredients in a large bowl - cereal, nuts, seeds, sugar, and spices. Mix.
3. Add coconut oil and stir well to coat the dry ingredients.
4. Spoon the muesli onto a rimmed baking sheet. Bake for 30-35 minutes.
5. Add dried fruit to the muesli and serve over yogurt or milk.
Yield: 2 Jars
Serving Size: 1/4 cup
Happy Holidays!
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
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