Friday, August 30, 2013

Banana Blueberry Breakfast Cobbler

Dry layer:

1 cup old-fashioned, large flake, rolled oats
1 scoop vanilla protein powder
1/4 cup chopped walnuts
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
Wet layer:

Wet layer:
1/4 cup maple syrup 
1 cup almond milk
1 large egg
2 tbsp. coconut oil, melted and cooled slightly
Blender together

Base layer:
1-2 ripe bananas, peeled and sliced
3/4 cup blueberries


Preheat the oven to 375F.

Lightly grease a bread pan with coconut oil.

In a medium bowl, mix the dry ingredients.

In a liquid measuring combine the wet ingredients.

Spread the sliced bananas in a single layer over the bottom of the bread pan. Top with the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.

Sprinkle MORE nuts and berries over the top. Bake for 40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Thursday, August 29, 2013

One Pot Wonder Thai Pasta

12 ounces linguine
4 cups vegetable broth
1/2 cup water
4 cloves garlic, thinly sliced
I tablespoon red curry paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts
2 tablespoons peanut butter
Add at the end of cooking:
5 cups baby spinach
Cilantro, diced (flat leaf parsley will work in a pinch)
Juice of two limes
Chopped honey roasted peanuts
Mung bean sprouts
Place all ingredients except cilantro, spinach, and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.
Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.