Oatmeal in a Jar!

I discovered this brilliant breakfast idea online but can’t remember the website. 😦
The best part is that you can make this ahead of time and in the morning just grab and go! I have been having this breakfast after my weekday 2 hour rides. Give it a try and dare to make substitutions with your favorite fruits.

I didn’t measure precisely but I believe I used the following:
1/4 cup old fashioned oats (not instant)
2 tsp of Hemp seeds
2 tsp of Chia seeds
Almond milk
2 tbp of Almond butter
1 very ripe banana
*optiona: add honey to taste

Mix dry ingredients first and then add wet ingredients. Mix well and add in the banana. Refrigerate over night. Next morning, grab and eat!

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Creamy Avocado Pasta

Delicious creamy sauce without any cream! As my husband described it, a blend of guacamole and pesto sauce in one. Definitely a nice change from regular pasta sauce. Try it out!

You can see original recipe here.

I used a gluten-free brown rice pasta. I also added chicken to the recipe by baking chicken tenderloin with some sea salt and pepper. Once pasta and sauce were done, I mixed in the chicken and served. This pasta does not re-heat well due to the avocado sauce.

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Baked Oatmeal

A few months ago my Paleo eating lifestyle changed a bit due to a change in training. Food is our fuel and should always be tweaked to help you perform your best. As I increase endurance training for my upcoming triathlon races, I’ve had to make a few adjustments to my eating. One major change is including simple carbs into my diet. That doesn’t mean I’m now eating a bowl of pasta daily. It just means that I include small portions a few times a week according to training. In my quest to do that and still keep it healthy I found this recipe online and with a few changes I made it just to my liking…

Ingredients

2 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces
1 1/2 cup raspberries (use any other fruit you wish)
1/4 cup honey (or agave)
1 cup uncooked quick oats
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup almond milk
1 egg
1 tsp vanilla extract
2 tbsp chia seeds
1 scoop of protein (optional)

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Method

Preheat the oven to 375° F. Lightly oil baking dish. I used coconut oil; set aside.

Arrange the banana slices in a single layer on the bottom of the dish. Sprinkle half of the raspberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.

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Meanwhile, in a medium bowl, combine the oats, chia seeds, baking powder, remaining cinnamon, and salt; stir together.
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In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and raspberries.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining raspberries on top.

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Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set.

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The best part is that you can make this and save it for the next couple of days and have breakfast ready to go!

Apple Crisp

I had a few extra apples and before they went bad I decided to cook something with them. Of course, having a sweet tooth I opted to try out a new dessert. It was easy to make and delicious! I got this recipe from Elena’s Pantry who never disappoints me with her dessert recipes.

Ingredients:

2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
⅓ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise

Directions:

1. Combine almond flour, salt, cinnamon and nutmeg
2. In a smaller bowl, combine oil, agave and vanilla
3. Stir wet ingredients into dry
4. Place apples in dish
5. Cover apples with topping
6. Cover and bake at 350° for 50 minutes on low rack
7. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp
8. Serve warm

I made the mistake of forgetting to cover them in the first 30 minutes of baking. Luckily, the dessert still came out great just a little crispier. 😉

Berry Almond Crumble

Here’s one if not THE BEST dessert I have yet to make. This is only a treat so I’m restraining myself from making it every week. It’s so good I would get upset every time my husband wanted any. I just wanted to eat it all myself. Hope you like this as much as I did! 😉

Ingredients

Filling:

8 cups mixed blue berries
1 Tbsp quick-cooking tapioca
2 to 3 Tbsp granulated sugar, depending upon sweetness of berries (I used Splenda)
1/2 teaspoon finely grated lemon zest

Crumble Topping:

1 3/4 cups all-purpose gluten-free flour
1/3 cup dark brown sugar
1/3 cup granulated sugar (splenda)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
A pinch of salt
1/2 cup melted butter
1/2 cup finely chopped almonds.

Directions:

1 Preheat oven to 350°F. In a large bowl put berries and mix with tapioca, sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.

2 Make the topping by whisking together the flour, sugars, spices and salt in a large bowl. Stir in the melted butter and almonds until coarse crumbs form.

3 Pour the filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 45-55 minutes. Let cool at least half an hour. Serve warm.

To Eat Gluten-free or Not To?

Since my eating started to follow a more “clean eating” style I wondered about gluten-free products. I mainly follow Paleo cooking but I take supplements that don’t go with the “caveman” style of eating. That’s why I refer to my meal plan as clean eating, because it does not follow the Paleo plan 100%. When it comes to processed carbs, the Paleo plan states that one should go with gluten-free items specially when doing endurance training or if you follow the “Paleo for athletes” model. But the following questions always seems to come to mind. Isn’t rice and corn more fattening than whole wheat??? So if I don’t have a medical excuse to cut wheat out, why would I eat gluten-free foods that are mainly made with rice and corn?

Here’s an article I found that has helped me made up my mind. The good news, I rarely have any processed carbs anyways and this will just keep my away even more. 😉

Marta Montenegro’s blog