Chocolate Porridge (Oatmeal)

Ingredients:

1 cup hazelnuts
1 cup pitted dates
2 cups oatmeal
3 T cocoa powder
2 t vanilla
zest from 1 orange

Directions:

Toast hazelnuts in a fry pan until medium brown. Then add to food processor. Add pitted dates to food processor, along with 1 cup of the oatmeal, the cocoa powder, vanilla and the orange zest. Pulse until all ingredients are finely chopped. Add remaining 1 cup oatmeal, stir to combine, and store in air tight container for up to 2 weeks.

To serve:

Combine 1/2 cup of oatmeal mixture with 1 cup liquid (water, milk, coconut water). Heat in microwave or stovetop. Can add yogurt, fruit, or other toppings as desired (although it tastes great on its own!)

This recipe came from Jamie Oliver and is an excellent way to switch up your morning oatmeal routine.

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Chocolate Peanut Butter Rice Crispy Treats

Ingredients:

3 cups rice krispies (note: regular rice krispies are not gluten free, but you can buy GF rice crisp cereal if making these GF)
1 bag chocolate chips (use vegan choc. chips if making vegan/dairy free)
1 cup peanut butter
1/2 cup maple syrup or honey (use syrup if making vegan)
1/4 cup coconut oil

Directions:

Mix chocolate chips, peanut butter, maple syrup/honey and coconut oil together and heat in microwave or on stove top until combined. Pour 3 cups rice krispies into large bowl, add chocolate mixture, and stir to combine. Press into 9×13 pan and refrigerate until set (~1 hour).

I found this recipe on Pinterest, and not only was it super easy, but it was also super delicious! A great party snack. They can also be made gluten free, dairy free, and vegan, which makes them even more appropriate for bringing to parties.

Thai Red Curry & Rice

Ingredients:

1 lb Chicken (or chickpeas for vegetarian version)
1 cup onion
1 bell pepper
1 cup snap peas
2-3 carrots, sliced small/thin
1.5 cups kale or spinach
Rice

Sauce:
1 can coconut milk
2 T Thai Red Curry Paste
1/2 c water
2 cloves garlic
1 T ginger
1 T soy sauce
1.5 t brown sugar or honey
2 t rice vinegar or lime juice
salt to taste

Directions:

In a wok, cook chicken through, then add veggies and stirfry. Or if using chickpeas, stirfry the veggies and then add chickpeas. Mix sauce ingredients together, pour over cooked chicken/veggies and cook for a few minutes more. Serve over rice.

This recipe is slightly adapted from the always delicious Cookie & Kate.

Oatmeal Muffins

Ingredients:

1 cup old-fashioned oats
1 cup buttermilk (I use almond milk with 1 t of vinegar)
1 egg, lightly beaten
1/2 cup brown sugar
1 stick (1/2 cup) butter, melted and cooled
1 cup flour (I use gluten free flour)
1/2 t salt
1 t baking powder
1/2 t baking soda
1/2 cup dried currants or other dried fruit (or choc. chips!)

Directions:
In bowl, combine oats and milk and let stand for up to 1 hour (or long enough for oats to soften and absorb the milk. Add eggs, sugar, and butter to oats, then add dry ingredients. Fold in currants. Bake at 400 for about 20 minutes. Makes 12 muffins.

I found this recipe on Epicurious. You can also add cinnamon, nutmeg, or allspice if you want to give it more of a kick. You can also add flax seed or walnuts for omega-3s.

Chicken Apple Bacon Kale Salad

Ingredients:
4 cups chopped kale
1 apple
4 slices bacon, cooked and crumbled
1/2 cup chopped walnuts
1.5 cups leftover (or cooked) chicken breast, sliced
1/4 cup balsamic dressing
1/4 cup poppyseed dressing
Salt & Pepper

Directions:
Toss all of the salad ingredients together in a bowl. Combine the balsamic and poppyseed dressings together in a jar, and either dress the salad to taste, or serve dressing on the side for people to dress their own. Season with S+P.

I found this recipe via Pinterest on the blog Neighbor Food and it has been a hit! It is a hearty enough salad that you can have it for dinner and actually feel full. Its great for the fall and winter when you are craving something more filling. Even people that don’t like kale will like this salad. Serve with some fresh baked bread.

Morning Glory Muffins

Ingredients:
2 cups flour (either white, whole wheat, or gluten-free all purpose)
1/2 cup sugar
2 t baking soda
2 t cinnamon
1/4 t salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup shredded coconut
1 apple, peeled and shredded
3 eggs
1 cup oil
2 t vanilla

Directions:
In a medium bowl, mix together dry ingredients. Next mix in the carrots, raisins, nuts, and coconut. Then stir in the eggs, oil, and vanilla. Scoop into 12 muffin tins and bake at 350 for ~20 minutes or until a toothpick inserted comes out clean.

With carrots, raisins, apples, and nuts, these muffins are backed with fiber and make a filling on-the-go breakfast. But they also taste delicious! I was introduced to these muffins by my mom. This recipe is from All-Recipes, except I halved the sugar. These can also be made gluten free using all-purpose GF flour and they don’t lose their taste!

Crock Pot Pork Tacos

Ingredients:
1-2 pork tenderloins
1 jar salsa verde
1 can black beans (optional)
1 can corn, drained (or 1.5 c frozen corn)

Serve with:
Corn tortillas
Avocado
Cilantro
Diced Tomatoes

Directions:
Add all ingredients to the crock pot and cook until meat is falling apart. 4-5 hours on high or 6-8 hours on low.

This recipe came from some friends at Regent. Its so simple but so delicious! If you buy Trader Joe’s salsa verde, the black beans and corn are already in the salsa. Since they don’t have TJ’s up in Canada, I just add the black beans and corn separately. This meal also goes great with the Southwest Chopped Salad or Texas Caviar or Warm Black Bean & Corn Salsa.