Cucumber Caprese Salad

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It turns out that Mr. Little Fish has quite the green thumb. I don’t remember exactly what prompted us to decide to start our own garden, but one day, Mr. LF just commandeered some of the planters on the property, got rid of all the dead plants that the HOA wasn’t taking care of, sifted through all the dirt using a sifter he built, and planted some seeds. 6 weeks later, the garden looked like this:

Processed with VSCOcam

From front to back, that’s red onion, carrot, a huge bunch of beets, some dill and cilantro that you can’t see and are taking their sweet time, an even huger bunch of basil, tomatoes, and sweet peppers way in the back. We’ve actually been able to harvest the beets already! We’ve also commandeered a second planter, which is now home to more tomatoes, zucchini, and some more peppers. It’s so amazing to watch these things grow from these tiny little nothings into edible and delicious and nutritious vegetables.

As you can see from the picture, though, the basil plant is the most bountiful. Seriously, I try to use it as much as I can (see: this tomato basil soup we make once every couple weeks or this spaghetti sauce that I subbed in fresh basil for), but the plant just grows so darn fast that I can’t keep up. That doesn’t mean I’m not trying my hardest though!

Enter: this cucumber caprese salad. I originally got the idea to add cucumber to a traditional caprese salad from the Comfort of Cooking‘s site. I love caprese salads, and I love cucumber, so when I saw her chopped salad, I knew I had to try it.  But, thinking that I wanted to use even more basil, I decided instead to make a pesto sauce to toss the salad with! And instead of all chopped, I used my spiralizer to make easy-to-eat cucumber “fettuchini” noodles. While the addition of mozzarella makes this not paleo, the pesto itself is, so you could easily omit the mozzarella if you want to do paleo or just generally want to do dairy-free. If you don’t have a spiralizer, feel free to use either a Julienne peeler or just chop the cucumber into small pieces.  You’ll only end up using about half the pesto sauce in the recipe below, but you can easily double the salad ingredients if you are serving more than 2 people, or you can do as I do, and toss the rest on pretty much anything! I used the leftover pesto in an italian chicken and peach pesto salad that was really delicious!

Cucumber Caprese Salad
Serves 2

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Ingredients: 

For the pesto:
1 cup basil, medium tightly packed
3 tbsp pine nuts
2 garlic cloves
3 tbsp olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Juice of half a lemon

For the salad:
1/2 cup cherry tomatoes
1 medium cucumber
1/2 cup small fresh mozzarella balls or torn mozzarella pieces

Directions:

1. In a small chopper or a food processor, combine all of the pesto ingredients. I have this convenient little chopper Mr. Little Fish bought from amazon that also doubles as a storage container! Definitely requires that you put a little muscle into it though! Whatever method you use, blend until you have a chunky pesto sauce. Cover the sauce, and set it in the fridge.

2. Use the flat blade on your spiralizer to spiralize the cucumber into a bowl with a lid. The flat blade will give you flat, fettuchini-like noodles (Again, if you don’t have a spiralizer, feel free to use either a Julienne peeler or just chop the cumber into bite sized pieces!). Don’t forget to use your hands or a kitchen shears to cut the noodles into manageable pieces!

3. Lay 2 layers of paper towels onto your cutting board, and pour the spiralized cucumber onto the paper towels, spreading the noodles out. Take another 2-3 layers of paper towels, put them on top of the noodles, and then put your back into pressing the water out of the noodles. This step is important for keeping the pesto from getting too watery once it’s added to the salad. You want your pesto to stick to the noodles!

4. Add the cucumber back to the bowl. Add the cherry tomatoes, mozzarella pieces…..
IMG_7734and about half of the pesto mixture.
IMG_77395. Put the lid on the bowl, and then shake until the pasta is well-coated!
IMG_77416. Enjoy!
IMG_7750

 

Cucumber Caprese Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: Italian
Serves: 2
Ingredients
  • For the pesto:
  • 1 cup basil, medium tightly packed
  • 3 tbsp pine nuts
  • 2 garlic cloves
  • 3 tbsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • Juice of half a lemon
  • For the salad
  • ½ cup cherry tomatoes
  • 1 medium cucumber
  • ½ cup small fresh mozzarella balls or torn mozzarella pieces
Directions
  1. In a small chopper or a food processor, combine all of the pesto ingredients. I have this convenient little chopper Mr. Little Fish bought from amazon that also doubles as a storage container! Definitely requires that you put a little muscle into it though! Whatever method you use, blend until you have a chunky pesto sauce. Cover the sauce, and set it in the fridge.
  2. Use the flat blade on your spiralizer to spiralize the cucumber into a bowl with a lid. The flat blade will give you flat, fettuchini-like noodles. Don't forget to use your hands or a kitchen shears to cut the noodles into manageable pieces!
  3. Lay 2 layers of paper towels onto your cutting board, and pour the spiralized cucumber onto the paper towels, spreading the noodles out. Take another 2-3 layers of paper towels, put them on top of the noodles, and then put your back into pressing the water out of the noodles. This step is important for keeping the pesto from getting too watery once it's added to the salad. You want your pesto to stick to the noodles!
  4. Add the cucumber back to the bowl. Add the cherry tomatoes, mozzarella pieces, and about half of the pesto mixture.
  5. Put the lid on the bowl, and then shake until the pasta is well-coated!
  6. Enjoy!

Tuscan Kale Salad

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I had originally planned on posting a delicious and summery cucumber caprese salad, which you may have seen if you follow me on instagram. But, then, I realized that I’d been eating the same side all week, and I decided that I should post this kale salad instead. It’s very rare that I eat the same thing every single day, but this salad is just so darn easy and so flavorful that I’ve had with my pulled pork, with my tuna cakes, and with whatever cold cuts I could find in the fridge.

Now, I have to admit something: I’ve only had kale once before. Yes, it’s this hugely popular superfood in the health world in general and in the paleo world in particular. Yes, it’s loaded with a ton of great nutrients for very little calories. And, yes, it seems like really no one can get enough of it. But, sometimes, when something is all over the place at all times, I get a little hipster. I don’t participate on principle. And when/if I do, I don’t tell anybody about it. Weird, I know.

And what do you know, the one time I tried kale (and nobody knew) was Snap Kitchen‘s version of this salad. They ‘re where I got the idea to make this at home when I saw organic chopped kale at HEB earlier this week. While I initially just picked up the salad as a perfect, low-risk way to try this supposedly amazing green, it really blew me away: it was beautiful in its simplicity. So, when I brought my very own bag of kale home with me, I knew I would try to mimic the flavors. With only six ingredients, I figured it couldn’t be that hard to get it right.

And I nailed it! Spicy, citrusy, and salty. The best part is that this takes all of 5 minutes to make. Then, because kale is such a sturdy green, it can stay good for 2-3 days without wilting and getting gross (in fact, I thought the salad was even better the next day!). So, with summer around and everyone trying to spend more time outdoors rather than in, I decided I couldn’t keep this from you!

Tuscan Kale Salad
Serves 1

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Ingredients:

3 cups chopped kale, thick stems removed
2 tbsps olive oil
1/4 tsp red pepper flakes
1/4 tsp kosher salt
1 clove garlic, minced
Juice of one lemon
Freshly ground black pepper
Directions:

1. In a small bowl with a lid, add the kale and squeeze the lemon:
sthe garlic:
IMG_7695The red pepper flakes:
IMG_7698And the olive oil, salt, and few grinds of pepper:
IMG_77012. Cover the bowl with the lid, and shake vigorously for 1-2 minutes, until the kale leaves are well-coated.
3. Stick the bowl in the fridge, and let the salad rest for at least 10 minutes, and up to 2 days.
4. Serve, and enjoy!
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Tuscan Kale Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 1
Ingredients
  • 3 cups chopped kale, thick stems removed
  • 2 tbsps olive oil
  • ¼ tsp red pepper flakes
  • ¼ tsp kosher salt
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • Freshly ground black pepper
Directions
  1. In a small bowl with a lid, add all the ingredients.
  2. Cover the bowl with the lid, and shake vigorously for 1-2 minutes, until the kale leaves are well-coated.
  3. Stick the bowl in the fridge, and let the salad rest for at least 10 minutes, and up to 2 days.
  4. Serve, and enjoy!

Zoodles with Meat Sauce

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Fun fact: I haven’t cooked pasta at home for myself in over a year. And, I’ve eaten it at a friend’s or out maybe once or twice in that same time. Which means that, basically, I don’t really eat pasta anymore.

It seems crazy when I think about that, because I remember just how hard it was in the beginning to transition from. Aside from really just loving all carbs at all times, it was also one of the first things that I “cooked” myself at home. Pasta dishes are easy and versatile and don’t really require a lot of thought. I ate it so frequently that I would do things like be snobby about spaghetti noodles (angel hair all the way!) and experiment with which noodles made for the best pasta salads (I personally liked farfalle). And oh man could I put away some mac and cheese like it was my job.

But then, I did the diet that was essentially paleo but even more restrictive and pasta was a definite no-no. And aside from the initial carb withdrawals, I didn’t really notice that it was gone. So, although it was never really a conscious decision to take pasta, specifically, out of my diet, it just happened, and in the end, I’m glad it did because it’s led me to learn how to make and eat more well-rounded meals where everything on my plate contributes something to my health. Plus, you’d be surprised at how much whole food you can eat for the same caloric content of pasta (or breads or grains).

But sometimes I remember with nostalgia the ease of making pasta-based dishes, and I kind of miss having it around (although when I do have it, I’m always underwhelmed these days). So, two weeks ago I got a spiralizer, and the easy world of pasta has opened up to me again. I’ve made a creamy, lemony zucchini pasta dish, a pesto cucumber caprese salad, and, getting back to the basics, these noodles for a classic spaghetti and meat sauce recipe, which is a favorite of Mr. Little Fish’s. We used to eat it, with noodles, regularly, but since I’ve taken over the cooking, it hasn’t been in the rotation as much. I’ve lightened and freshened up the original recipe from Allrecipes to take advantage of the abundance of fresh basil during the summer. And for an even lighter sauce, we’ve used ground turkey with equally delicious results. It’s great to have Italian food back on the table!

Zoodles with Meat Sauce
Adapted from Allrecipes
Serves 6

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Ingredients
:

Showerthoughts: Maybe Italian food is full of tomato, onion, and basil because it looks like the Italian flag.

Showerthoughts: Maybe Italian food is full of tomato, onion, and basil because it looks like the Italian flag.

1 pound ground beef or other meat
1 onion, diced
4 cloves garlic, minced
1 green bell pepper, diced
1 14-oz can of fire-roasted diced tomatoes (I like the Muir Glen brand)
2 8-oz cans of tomato sauce
1 6-oz can of tomato paste
1 tomato, diced
1/2 cup mushrooms, sliced
2 tsps dried oregano
1/2 cup tightly packed fresh basil, roughly chopped
1 tsp salt+1/2 tsp, divided
1/2 tsp black pepper
4 medium zucchinis (NOTE: if you do not have a spiralizer, a julienne peeler will work just fine. And of course, if you aren’t worried about carbs, then normal pasta will do too!)
1/2 tbsp olive oil

Directions:

1. In a large pot over medium high heat, combine the ground beef, onion, garlic, and green pepper. Cook until the meat is brown and the vegetables are tender, about 7-10 minutes.

2. Add in the diced tomatoes (both canned and fresh), tomato sauce, tomato paste, and mushrooms. Stir to combine.
IMG_76583. Stir in the oregano, basil, salt, and pepper. Then, lower the heat to medium low and simmer for 40-50 minutes, stirring frequently so nothing gets stuck on the bottom.
IMG_76594. Meanwhile, prepare your zucchinis for the spiralizer by cutting off the ends and then cutting each zucchini into thirds. Place a third into the spiralizer and, using the smallest blade, spiralize the chunk until only the bottom remains. Do this for all the rest of the zucchini. Then, use kitchen shears to cut the zucchini strands into manageable strands.

5. Put your spiralized zucchini into a colander over a bowl, and sprinkle liberally with salt (about 1/2 tsp). Use your hands to massage the salt into the noodles. Then leave the zucchini alone for about 20-30 minutes so that some of the water from the zucchini drips out.
IMG_76726. About 10 minutes before the meat sauce is done, put a large skillet over medium heat and add about 1/2 tbsp of olive oil. Add your zucchini noodles to the pan when its hot, and saute quickly for 3-4 minutes. You want the noodles to be just a little wilted/pliable, but not over cooked. The heat from the sauce will do more to wilt them!
IMG_76767. Once the sauce is ready, add the noodles a plate and top with sauce! |
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Zoodles with Meat Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 pound ground beef or other meat
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 14-oz can of fire-roasted diced tomatoes (I like the Muir Glen brand)
  • 2 8-oz cans of tomato sauce
  • 1 6-oz can of tomato paste
  • 1 tomato, diced
  • ½ cup mushrooms, sliced
  • 2 tsps dried oregano
  • ½ cup tightly packed fresh basil, roughly chopped
  • 1 tsp salt+1/2 tsp, divided
  • ½ tsp black pepper
  • 4 medium zucchinis (NOTE: if you do not have a spiralizer, a julienne peeler will work just fine. And of course, if you aren't worried about carbs, then normal pasta will do too!)
  • ½ tbsp olive oil
Directions
  1. In a large pot over medium high heat, combine the ground beef, onion, garlic, and green pepper. Cook until the meat is brown and the vegetables are tender, about 7-10 minutes.
  2. Add in the diced tomatoes (both canned and fresh), tomato sauce, tomato paste, and mushrooms. Stir to combine.
  3. Stir in the oregano, basil, salt, and pepper. Then, lower the heat to medium low and simmer for 40-50 minutes, stirring frequently so nothing gets stuck on the bottom.
  4. Meanwhile, prepare your zucchinis for the spiralizer by cutting off the ends and then cutting each zucchini into thirds. Place a third into the spiralizer and, using the smallest blade, spiralize the chunk until only the bottom remains. Do this for all the rest of the zucchini.
  5. Put your spiralized zucchini into a colander over a bowl, and sprinkle liberally with salt (about ½ tsp). Use your hands to massage the salt into the noodles. Then leave the zucchini alone for about 20-30 minutes so that some of the water from the zucchini drips out.
  6. About 10 minutes before the meat sauce is done, put a large skillet over medium heat and add about ½ tbsp of olive oil. Add your zucchini noodles to the pan when its hot, and saute quickly for 3-4 minutes. You want the noodles to be just a little wilted/pliable, but not over cooked. The heat from the sauce will do more to wilt them!
  7. Once the sauce is ready, add the noodles a plate and top with sauce!

Watermelon Mint Salad and How to Cook the Perfect Steak in the Oven

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Long title, I know. But really, this recipe is two recipes in one. You could easily make the watermelon salad by itself if you’re just looking for a nice, refreshing side. Or you could also make just the steak. Or, best of all, you could just make both.

Just like the restaurant in Denver where I first had it on a weekend trip with Mr. LF and our friends K and M a month ago. After two days of hiking in the wonderful Colorado mountains, we’d decided it was time to explore the city we were actually staying in. Our first stop was The Great Divide brewery, which was so great  (see what I did there?)that we didn’t actually end up exploring very far. But it was totally worth a lovely afternoon sampling all their beers and doing a fun tour around the brewery.

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Side note: While we were there, small world that it is, we actually ended up seeing one of M’s friends that she’d met while studying abroad! Isn’t that crazy? I love those serendipitous moments. But anywho, with the beer running through my system, both literally and figuratively, I became curious about this group of locals waiting in line with me for the restroom. I feel like typically only tourists end up going to these sorts of things, so I decided to chat them up. I asked their opinions on this brewery versus others, and they said Great Divide was a good one and also suggested a German-style brewery that Mr. LF and I spent our last day at. They also volunteered that if we were looking for a great place to eat that was close by, we should check out Steuben’s. Since yelp hadn’t actually been steering us in the right direction, we decided to give it a try.

Beer tends to fill me up, so I wasn’t actually that hungry when we got there. Which meant that I thought I’d take the opportunity to order a salad off the menu, something I rarely do. When the waiter came around, I ordered the watermelon mint salad, and he asked whether I wanted grilled chicken or flank steak on top. Although I typically don’t give in to these up-sells, the drunk munchies had me giving an enthusiastic, “YES steak please!”

Thus, this salad was born. It could definitely have been the beer talking, but it was the best salad I’d had in a long time. I knew that I would recreate it as soon as I got home, and here it is! Feel free to use any protein you want–I’ve made this with beef sirloin and ribeye and with the backstrap of a nilgai.. And, since it’s summer, feel especially free to put it on the grill instead of cooking it in the oven! =) Happy 4th!

Watermelon Mint Salad with Grilled Steak
Serves 2

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Ingredients:

2 cups seedless watermelon, diced
1 medium cucumber, diced
2 handfuls spinach or other leafy green (I’ve used arugula before with great results)
1 tbsp honey
2 tbsp olive oil
Kosher salt
Fresh ground black pepper
1/4 cup mint leaves (about 15 leaves) or more, to taste
Juice of 1 lime
Optional: goat feta cheese
1 lb grass-fed steak of choice
1 tbsp coconut oil or bacon grease, melted

Directions:

For the salad
1. In a large bowl, mix together the watermelon, cucumber, and spinach.
IMG_75682. Mince your mint leaves.

3. Add the minced leaves to a small bowl, and add in the honey, olive oil, lime juice, and salt and pepper to taste.
IMG_75744. Whisk together until well blended, and pour the dressing in the large bowl with the veggies. Mix until well-coated. Cover the bowl, and refrigerate while you make the steak.

For the steak:
5. Open the package of steak, and drain any juices. Place the steak on a cutting board, and use a few paper towels to blot the steak dry. Let the steak come to room temperature if it isn’t already.
IMG_75826. Turn on your oven’s broiler to high, and place an oven rack about 6-8 inches below the broiler. Put a cast iron grill pan (or regular skillet) on the rack to heat it up with the oven.
7.  Using a pastry brush, brush the coconut oil or bacon grease onto both sides of the steak. Generously season each side with the salt and pepper.
IMG_75838. Turn a burner on your stove to medium high. Make sure that your house is well-ventilated, as the pan and the steak are going to produce a lot of smoke (I put a fan in my window that pulls the smoke outside)!
9. Using an oven mitt, carefully take the cast iron pan out of the oven, and place it on the burner you turned on earlier. I like to put a little bit more of the bacon grease into the pan at this point to help keep it from sticking.
IMG_758510. Use tongs to place the steaks onto the hot grill pan. It will sizzle and smoke! DO NOT TOUCH IT. Cook the steak for 30 seconds. Then, flip it over and cook for an additional 30 seconds.
IMG_758711. Use your oven mitt to put the cast iron pan with the steak back into the oven. Turn off your stove burner, and cook the steak for 2 minutes in the oven. After two minutes, open the oven, and use your tongs to flip the steaks one more time. Cook for an additional 2 minutes for a medium rare to medium steak. If you’d like it closer to being well-done, leave for another minute.
IMG_759012. Take the pan and steaks out of the oven, and remove the steaks to a cutting board. Tent loosely with foil to allow them to rest (this is where the juices redistribute so you don’t get a dry steak) for about 5 minutes.

13. While the steak is resting, take your salad out of the fridge, and plate onto two large bowls. If you eat cheese, sprinkle some of the feta over it.
14. After 5 minutes, slice your steak against the grain, and then fan the pieces on top of your salad!
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Watermelon Mint Salad and How to Cook the Perfect Steak in the Oven
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 2
Ingredients
  • 2 cups seedless watermelon, diced
  • 1 medium cucumber, diced
  • 2 handfuls spinach or other leafy green (I've used arugula before with great results)
  • 1 tbsp honey
  • 2 tbsp olive oil
  • Kosher salt
  • Fresh ground black pepper
  • ¼ cup mint leaves (about 15 leaves) or more, to taste
  • Juice of 1 lime
  • Optional: goat feta cheese
  • 1 lb grass-fed steak of choice
  • 1 tbsp coconut oil or bacon grease, melted
Directions
  1. For the salad
  2. In a large bowl, mix together the watermelon, cucumber, and spinach.
  3. Mince your mint leaves.
  4. Add the minced leaves to a small bowl, and add in the honey, olive oil, lime juice, and salt and pepper to taste. Whisk together until well blended.
  5. Pour the dressing in the large bowl with the veggies, and mix until well-coated. Cover the bowl, and refrigerate while you make the steak.
  6. For the steak:
  7. Open the package of steak, and drain any juices. Place the steak on a cutting board, and use a few paper towels to blot the steak dry. Let the steak come to room temperature if it isn't already.
  8. Turn on your oven's broiler to high, and place an oven rack about 6-8 inches below the broiler. Put a cast iron grill pan (or regular skillet) on the rack to heat it up with the oven.
  9. Using a pastry brush, brush the coconut oil or bacon grease onto both sides of the steak. Generously season each side with the salt and pepper.
  10. Turn a burner on your stove to medium high. Make sure that your house is well-ventilated, as the pan and the steak are going to produce a lot of smoke (I put a fan in my window that pulls the smoke outside)!
  11. Using an oven mitt, carefully take the cast iron pan out of the oven, and place it on the burner you turned on earlier. I like to put a little bit more of the bacon grease into the pan at this point to help keep it from sticking.
  12. Use tongs to place the steaks onto the hot grill pan. It will sizzle and smoke! DO NOT TOUCH IT. Cook the steak for 30 seconds. Then, flip it over and cook for an additional 30 seconds.
  13. Use your oven mitt to put the cast iron pan with the steak back into the oven. Turn off your stove burner, and cook the steak for 2 minutes in the oven. After two minutes, open the oven, and use your tongs to flip the steaks one more time. Cook for an additional 2 minutes for a medium rare to medium steak. If you'd like it closer to being well-done, leave for another minute.
  14. Take the pan and steaks out of the oven, and remove the steaks to a cutting board. Tent loosely with foil to allow them to rest (this is where the juices redistribute so you don't get a dry steak) for about 5 minutes.
  15. While the steak is resting, take your salad out of the fridge, and plate onto two large bowls. If you eat cheese, sprinkle some of the feta over it.
  16. After 5 minutes, slice your steak against the grain, and then fan the pieces on top of your salad!

Morning Glory Baked Oatmeal

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Another oatmeal post, you ask? Why, yes, another oatmeal post. I’ve had this recipe on the back burner for a while now.  I’m always looking for new ways to cook oats that doesn’t involve that much work.  Especially now that summer is in full swing, the less effort I have to make on my busy mornings, the better. I’ve done slow cooker steel oats, which were delicious but seem more “fall” to me. I’ve done these day-off oats, which were also delicious but definitely too much work for a weekday. I’ve also done overnight oats, which are really the lazy-woman’s oats, but also require a little bit of forethought and planning. And now, I’ve discovered baked oatmeal, which requires a little work up front but then gives you a solid breakfast for the next 6 days!

My first encounter with baked oatmeal was through this Oh She Glows recipe for heavenly baked carrot cake oatmeal. As advertised, it was heavenly. If you ever want to trick your body into thinking you’re eating cake for breakfast, that recipe is the way to go. Especially if you slathered some cream cheese on top.  Yum.

But I couldn’t leave things well enough alone, and my mind started racing. Sure, this had carrots, but what if we took this another step further and add everyone else’s favorite veggies for baked goods: zucchini? Luckily, I’d gotten a steal of a deal at the farmer’s market and was overflowing with zucchini. I’ve also always been a fan of the whole “morning glory” muffins thing, so I decided to put those flavors into my own spin of the Oh She Glows recipe: morning glory baked oatmeal with apple, zucchini, and carrots.

I am so happy with the results. My parents, in town last weekend for Father’s Day, were too. 😉 I streamlined the recipe, a la my strawberry rhubarb bars, to make it as one-pot  as possible, aside from the food processor. If you don’t have a food processor, you can definitely use a cheese grater or even just a julienne peeler. The accolades on this dish are plenty: it’s refined-sugar-free, gluten-free (make sure to get them certified if you are allergic), dairy-free, and vegan (and can easily be made nut-free, if necessary)! Plus, veggies! I like to top mine with Greek yogurt and a little maple syrup or with just coconut milk poured around it. Feel free to use any nut you have on hand! My pictures below show both a pecan and a walnut version, and I liked both plenty!

IMG_7530Morning Glory Baked Oatmeal
Serves 6

IMG_7085Ingredients:

2 cups traditional rolled oats (NOT instant)
1 tsp cinnamon
1/2 tsp ground ginger
1.5 tsp baking powder
1/4 tsp salt
1/2 cup grated/shredded carrots (I bought this already grated)
1 medium zucchini
1 organic green apple, cored and quartered (apples are on the dirty dozen list, so if you get it conventional, make sure to also peel)
2 cups non-dairy milk (both coconut and almond work well here)
1/2 cup unsweetened applesauce
2 tsp vanilla extract
1/2 cup chopped nuts (pecans, walnuts, hazelnuts)
1 tbsp maple syrup
Coconut oil, for greasing

Directions:

1. Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9×6 or 8×8 baking dish with coconut oil.
2. Using the shred-blade on your food processor or the large holes on a cheese grater, shred your zucchini and apple. I also shredded my grated carrots because they were quite thick.

3. Dump the shredded fruit and veggies mixture onto a kitchen towel, and squeeze out the water.  Zucchini produces a ton of water, so this step helps to give you better control over how watery your oatmeal will be. The veggies will be in a compact ball when you’re done.

4. In the greased baking dish, add the dry ingredients: oats, baking powder, salt, cinnamon, and ginger. Whisk together so that the spices are evenly distributed.

5. In a small bowl, mix together your wet ingredients: the shredded fruits and vegetables, applesauce, milk, vanilla extract, and maple syrup.
IMG_75226. Pour the wet mixture into the pan with the dry ingredients, and mix together. Smooth out the mixture and press down the oats so that they are covered with the milk. Sprinkle the chopped nuts on top and press them down into the mixture as well.
IMG_75247. Bake for 25-30 minutes until lightly golden brown along the edge and top. Remove from oven, and allow to cool for 10 minutes before serving. These are not bars so they are not meant to stick together, but allowing them to cool will keep it from becoming a crumbly mess.
IMG_75258. Serve with Greek yogurt and maple syrup….
IMG_7534or in a bowl with milk poured over like normal oatmeal!
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Morning Glory Baked Oatmeal
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6
Ingredients
  • 2 cups traditional rolled oats (NOT instant)
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1.5 tsp baking powder
  • ¼ tsp salt
  • ½ cup grated/shredded carrots (I bought this already grated)
  • 1 medium zucchini
  • 1 organic green apple, cored and quartered (apples are on
  • the dirty dozen list
  • , so if you get it conventional, make sure to also peel)
  • 2 cups non-dairy milk (both coconut and almond work well here)
  • ½ cup unsweetened applesauce
  • 2 tsp vanilla extract
  • ½ cup chopped nuts (pecans, walnuts, hazelnuts)
  • 1 tbsp maple syrup
  • Coconut oil, for greasing
Directions
  1. Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9x6 or 8x8 baking dish with coconut oil.
  2. Using the shred-blade on your food processor or the large holes on a cheese grater, shred your zucchini and apple. I also shredded my grated carrots because they were quite thick.
  3. Dump the shredded fruit and veggies mixture onto a kitchen towel, and squeeze out the water.  Zucchini produces a ton of water, so this step helps to give you better control over how watery your oatmeal will be. The veggies will be in a compact ball when you're done.
  4. In the greased baking dish, add the dry ingredients: oats, baking powder, salt, cinnamon, and ginger. Whisk together so that the spices are evenly distributed.
  5. In a small bowl, mix together your wet ingredients: the shredded fruits and vegetables, applesauce, milk, vanilla extract, and maple syrup. Mix well.
  6. Pour the wet mixture into the pan with the dry ingredients, and mix together. Smooth out the mixture and press down the oats so that they are covered with the milk. Sprinkle the chopped nuts on top and press them down into the mixture as well.
  7. Bake for 25-30 minutes until lightly golden brown along the edge and top. Remove from oven, and allow to cool for 10 minutes before serving. These are not bars so they are not meant to stick together, but allowing them to cool will keep it from becoming a crumbly mess.
  8. Serve with Greek yogurt and maple syrup....
  9. or in a bowl with milk poured over like normal oatmeal!