Morning Glory Oatmeal

standard February 27, 2017 Leave a response

Happy Monday! Since we are at the end of the month, and weekly menus are still consisting of Hello Fresh boxes, I thought I’d share a bonus Monday recipe that’s been on repeat this past month.

My go-to favorite oatmeal in the winter is creamy pumpkin steel cut oats topped with drippy creamy peanut butter. But once the holidays are over and pumpkin becomes harder to find, the thought of boring plain oatmeal is just not as appealing. This variation came about as I was thinking toward Spring and muffins and smoothies and warmer weather breakfast options. However, I still wanted the creamy, heartiness of oatmeal.

This morning glory oatmeal combines the classic flavors of carrots, coconut, dried fruit, and nuts with the comforting homeyness of chewy steel cut oats. Perfect through the wintery cold months or anytime of year you are craving a bowl of oats.

Morning Glory Oatmeal | Neat & Nutriitous

Morning Glory Oatmeal

Yield: Serves 6

Calories per serving: 330 kcal

Ingredients

  • 1 Tbsp vegan butter
  • 1 1/2 c steel cut oats
  • 1/4 c coconut sugar
  • 1/2 c unsweetened applesauce
  • 1/4 c unsweetened shredded coconut
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 1/2 c unsweetened almond milk
  • 2 c water
  • 1 c carrots, shredded
  • 1/2 c raisins
  • 1/4 c walnuts

Instructions

  1. Heat a large pot over medium heat. Add vegan butter and let melt. Add oats and toast, stirring until well coated in the butter and starting to brown.
  2. Add coconut sugar, applesauce, coconut, cinnamon, nutmeg, and salt and stir to combine.
  3. Slowly add almond milk and water, 1 cup at a time, stirring to mix in as you pour.
  4. Stir in carrots, raisins, and walnuts. Let simmer over medium-low heat until all liquid is absorbed and oatmeal is thick, about 20 minutes. Stir often to prevent sticking.
  5. Ladle into bowls and garnish with toppings of choice (Extra nuts, raisins, or nut butter is always recommended!)
http://www.neatandnutritious.com/morning-glory-oatmeal/

Nutrition

Per serving: 330 calories, 54 g carbohydrate, 10 g fat, 9 g sugar, 120 mg sodium, 18 g sugar

Vegan Morning Glory Oatmeal

Winter Citrus Salad

standard February 22, 2017 Leave a response

Chilly winter weather usually means warm, hearty comfort meals. But sometimes, you just need a refreshing, crisp reminder that Spring is just around the corner. Or, if you’re in Texas, the weather is changing so fast from day-to-day, that it might be warm enough to tempt Summer with a bright, juicy meal. This salad is full of winter produce, yet hints at warmer weather ahead with its crunchy cabbage, refreshing cucumber, and bright fruits. Quinoa adds bulk and protein, while pepitas add iron to complement the citrus (Gotta maximize nutrient absorption wherever we can!) Summer, we are ready for you!

Winter Citrus Salad

Yield: Serves 2

Calories per serving: 441 kcal

Ingredients

  • 2 c lettuce
  • 2 c spinach
  • 1/2 c cabbage, shredded
  • 2 medium oranges
  • 1/2 c cucumber
  • 1/2 c carrots, shredded
  • 1/2 c quinoa, cooked
  • 2 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp agave nectar
  • 1 Tbsp lemon juice
  • 2 Tbsp walnuts
  • 1 Tbsp raw pepitas

Instructions

  1. Toss lettuce, spinach, veggies, and quinoa together in a large serving bowl. Peel and segment one orange and add to salad. Zest and juice the remaining orange.
  2. In a mason jar or bowl, combine orange juice and zest, olive oil, sea salt, pepper, agave nectar, and lemon juice. Shake or whisk to combine.
  3. Toss salad with dressing until evenly coated. Top with walnuts and pepitas. Serve fresh.
http://www.neatandnutritious.com/winter-citrus-salad/

Nutrition

Per serving: 441 calories, 57 g carbohydrate, 22 g fat, 10 g protein, 497 mg sodium, 19 g sugar

Turnip Potato Mash with Roasted Vegetables

standard February 15, 2017 Leave a response

I’ve been making variations on this recipe for years. It started out with baked potatoes that we would top with veggies and some sort of sauce. Then I started scooping out the baked potato flesh and making twice baked potatoes, mixing the veggies and sauce into the potato before baking it again and serving. Then I tossed out the potato skin and just went straight for the mashed potato filling on a plate with the veggie and sauce toppings. Similar to polenta dishes that have veggie and protein additions, this dish is rustic, hearty, simple comfort food. And for those of you who aren’t fans of turnips, cooking and mashing them in with the potatoes adds a richness and depth of flavor without actually having to taste turnip. This also works well for other white root vegetables such as rutabagas or parsnips.

The veggies I used here are from what came in my CSA box. Any combination of veggies you have on hand will work. Because almost any vegetable tastes better when its roasted. Little effort, maximum flavor! For texture, top with a little crunch from pepitas or almonds. Or add a little cheesy flavor with nutritional yeast. My personal favorite is a drizzle of balsamic vinegar to bring out the rich sweetness of the roasted veggies.

Turnip Potato Mash with Roasted Vegetables

Yield: Serves 2

Calories per serving: 363 kcal

Ingredients

  • 3 c yellow potatoes
  • 1 1/2 c turnips
  • 1 c broccoli
  • 1 c mushrooms
  • 1/2 c winter squash
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/4 c vegetable broth
  • 2 cloves garlic
  • 1 Tbsp nutritional yeast
  • 2 Tbsp olive oil
  • Balsamic vinegar, for serving (optional)

Instructions

  1. Small dice the potatoes and turnips. Place in a large stockpot and fill with water until veggies are just covered. Season with salt and heat over high heat until boiling. Cook until tender. Drain and rinse.
  2. Preheat oven to 400 degrees F. Roughly chop broccoli, mushrooms, and squash. Toss with 1 T olive oil, sea salt, black pepper, and Italian seasoning. Roast for 20-30 minutes, until browned and softened.
  3. While veggies roast, mash potatoes and turnips with vegetable broth, garlic, nutritional yeast, olive oil, and salt and pepper to taste.
  4. To serve, spread turnip potato mash evenly in the bottom of each bowl or plate. Top with roasted veggies. Drizzle with balsamic vinegar if desired.
http://www.neatandnutritious.com/turnip-potato-mash-with-roasted-vegetables/

Nutrition

Per serving: 363 calories, 59 g carbohydrate, 14 g fat, 10 g protein, 539 mg sodium, 8 g sugar