First, here is the link for the Pumpkin baked oatmeal with toasted pecans (The Real Dietitians).
One of my biggest challenges has been to cook and bake without white flour, sugar and pasta. Per my husband's doctor's strict instructions (for the last 7 years), I am trying my best, but as a baker and cook from scratch gal, it's been a huge challenge. Hence, the new recipe trials.
I found this recipe on social media, but have no source for it. I'm thinking someone just tossed stuff together. Anyway...
1st - I added cinnamon and nutmeg, and I'm glad I did.
2nd - they are a bit on the "dry" side, any ideas on what to add that is healthy?
3rd - they need more blueberries
Notes: I used 1/3 cup monkfruit (I feel monkfruit is sweeter than real sugar), and used homemade vanilla.
I tried this recipe first, as I had frozen (vs. fresh) blueberries, and plain greek yogurt. Oven bake times may vary, as you see mine are a bit toasty on top.
Mix 3 cups of almond flour with 1 Tbsp. baking soda.
In another bowl, whisk 4 eggs, 1/2 cup Greek plain yogurt, 2/3 cup swerve (or your choice of sweetener), 1 tsp. vanilla.
Mix wet with dry ingredients, and fold in 1 cup of frozen blueberries. Bake at 375°F for 25 minutes.
I have another recipe that calls for milk and fresh blueberries to try soon as well.
Southern Beefy Skillet. Delicious. Uses beans vs. pasta. Recipe is online with Eating Well (previously Diabetic Living). Be sure to read the instructions first, as they left out the tomato sauce in the ingredients list.
I didn't quite follow it 100%. I added a bag of frozen thawed, diced yellow squash to it as well. I used home canned tomato sauce, the oregano came from the herb garden, and the bell peppers and jalapenos also came from the freezer (from last year's garden). Sadly, I am out of freezer garden tomatoes. Other than the addition, and using my homegrown sources, it was very good. I will be saving this recipe. I keep cans of organic butter beans on hand on a regular basis.
Butter beans, sausages and kale pesto. A nice wintery dish. There are a few different recipes online for this, and they never specify exactly what type of "sausages" to use, so I decided to slice and cook turkey sausages (original recipes say to cook whole sausages). It was delicious. Next time I will serve a side vegetable too. I have some kale pesto leftover, so I'll either be freezing it into cubes, or using it for a chicken dinner.
My blog has once again compromised (or was anyway). Why? To annoy me? Most likely the same person, however, did you know you can report an "issue" on your Google account? You can.
Enjoy! The sun is out again today!
I tried it recipes, so you don't have to . . . © Feb 2024 by Kristina at Pioneer Woman at Heart
Comments
For baked goods, isn't applesauce supposed to add moisture? People use it as a fat substitute, but I never pay any attention to that. I do make apple (or pear) sauce spice cakes frequently, and they are always moist and slow to dry out.