Cinnamon Apple Baked Oatmeal

Welcome, October! While autumn arrived a few weeks ago, the cooler weather has just recently arrived. We’ve had temps down around 50 each morning while the afternoon temps are making it to the mid-70s. With low humidity, the days are just glorious! I can easily say that this is my favorite time of year! The leaves are slowly beginning their change to gorgeous yellows and oranges.

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I have been enjoying some recipes found in the new THM cookbook, Trim Healthy Table. I was looking through it the other day wanting something new for breakfast. I found one for baked oatmeal, but realized that I could personalize it by making a few changes. I love anything apple and pumpkin this time of year, and since we still have some apples from an orchard we went to a few weeks ago, I decided to make an apple baked oatmeal dish. I was totally amazed at how moist it was! Absolutely delicious!

  • 4 large eggs
  • 2 c. low-carb flour blend (I use my own mix of oat flour; almond flour; and ground flax)
  • 1-1/2 c. almond milk
  • 3 tbsp. pyure
  • 2 heaping tsp. ground cinnamon
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. caramel flavoring
  • 1 medium apple, peeled and grated
  • plain Greek yogurt

Lightly coat a 9×9 baking pan with coconut oil. Whisk the eggs well in a large bowl. Add all the other ingredients except for the apple and mix well. Add the grated apple and stir until just mixed. Pour into greased baking pan and bake at 350 degrees for about 25-30 minutes or until a toothpick comes out clean.  Cut into 6 pieces. Serve each with Greek yogurt or a squirt of canned whipped topping!

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Chocolate-Peanut Butter Banana Cake

The last few weeks have been crazy busy for me, but I loved every minute of them! We had my sister, brother-in-law, and their youngest son here for a week!! I love getting to spend time with my sister! Although the majority of the week was filled with church meetings and fellowship suppers, we did manage to snag some time to ourselves and do a little shopping before they had to leave at the end of the week.

I did quite a bit of grocery shopping before they got here and totally forgot that Barb would be bringing a cooler of things with her. Believe me, my fridge was packed once everything was put away! By the end of the week, it was rather empty! Still is, by the way! Just haven’t gotten to the store yet to restock!

We had 2 lone bananas left which were rapidly ripening, so I knew it was time to bake something using those ‘nanas!   There is a great recipe in the new THM cookbook for a banana cake. I took the basic recipe and added a twist…cocoa powder and peanut butter powder…for a fabulous flavor!  I used a 9×9 square baking pan and cut the cake into 9 pieces. By my calculations, it comes to only 31 carbs per piece, which makes it a great E snack. Topped with a bit of low-fat whipped topping, it makes a delicious snack…or breakfast…or lunch…

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2 ripe bananas

2 droppers of liquid Stevia

1 c. plain Greek yogurt

1 c. egg whites

1 tsp. vanilla

1/2 tsp. butter flavoring

2 c. oat flour

1/2 c. old-fashioned oats

1/4 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1/2 c. sweetener (I use Pyure)

2 heaping tbsp. cocoa powder

2 tbsp. peanut butter powder

Lightly coat a 9×9 pan with coconut spray oil.

Mash the bananas in a large bowl. Add the liquid Stevia, yogurt, egg whites, vanilla, and butter flavoring. Mix well.

Combine the remaining ingredients in a separate bowl. Add to the liquid ingredients and stir well. Pour batter into the prepared pan. Bake at 350 degrees for about 35 minutes. Let cool in the pan.

Serve warm with a dollop of whipped cream!

 

Ranch Dressing

 

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Trying to stay calm here! My 2Lt comes home on Friday for at least 10 days!! We missed him at Thanksgiving, so we are glad that he will be here for Christmas!

Last week I shared a DIY ranch dip which we really enjoyed. Today another blogger has shared ranch dressing. This sounds so amazing! I can’t wait to give it a try.

I’ve been following Nana’s Little Kitchen blog for several months now. She shares some great recipes! Click on the link above to try the ranch dressing. Then scroll down through her other recipes. You won’t be disappointed!

Gazpacho with Lentil Pitas

It’s hard to believe that we are just about out of July and ready to start August. In some ways the summer has flown quickly by, but in other ways it seems to be dragging its feet.  Most days, it is just too hot to cook!   The other day I was perusing the latest issue of Real Simple magazine and found several recipes that I thought I’d try.   These two are easy to make and don’t heat up the kitchen! They received mixed reviews from the guys here at my house.  One liked the gazpacho better than the  lentil pitas; one liked them both; and the other wasn’t sure he liked either of them!  Oh, well! It never hurts to try something new. Remember, we are experimenting!

GAZPACHO

4 large tomatoes

1 red bell pepper

1/2 of a small red onion

1 clove garlic

1 English cucumber

1/4 c. olive oil

2 tsp. red wine vinegar

1-1/2 tsp. salt

1/2 tsp. pepper

parsley for garnish

In a blender or food processor, puree the tomatoes, bell pepper, onion, garlic, and half the cucumber. Transfer to a mixing bowl and stir in the oil, vinegar,  salt,  and black pepper. Refrigerate at least half an hour. While soup is chilling, chop the remaining half of the cucumber finely.

To serve, pour into soup bowls and top with parsley and chopped cucumber. Drizzle with additional oil if desired.

LENTIL PITAS

2  (15 oz) cans lentils, rinsed

1/2 c. fresh cilantro leaves

1/2 c. fresh parsley leaves

1 clove garlic, finely chopped

1/2 tsp. cumin

1/2 c. bread crumbs

salt and black pepper

1/4 head red cabbage, shredded (about 1-1/2 cups)

2 tbsp. fresh lemon juice

3 tbsp. olive oil

1/2 c. Greek yogurt

1/4 tsp. crushed red pepper

6 pitas warmed

Puree 1 can of lentils with cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a mixing bowl and mix in bread crumbs, the remaining can of lentils, 1/2 tsp. salt, and 1/4 tsp. black pepper. Form into 6 patties.

In another mixing bowl, combine shredded cabbage, lemon juice, 1 tbsp. olive oil, 1/4 tsp. salt and 1/4 tsp. black pepper.  In a third bowl, combine the yogurt with 1/4 c. water and the crushed red pepper.

Heat 1 tbsp. oil in large nonstick skillet over medium-high heat. Cook the patties until browned, 3-4 minutes per side, adding oil as needed.

Top each pita with the patties; cabbage mixture; and yogurt sauce. Fold in half and serve with gazpacho.  Enjoy!