Skip to main content

Lemon Blueberry Coconut Oatmeal

I'm on a oatmeal kick and this is one of my favorites!

Combine in a pot:
1/2 cup old fashion oats (not the quick cooking kind)
1 cup unsweetened vanilla almond milk
zest of 1/2 a lemon
1 1/2 tsp lemon juice
1/4 tsp coconut extract
dash of cinnamon
dash of salt

Bring to boil and simmer for 10-12 minutes. Then add:

1 packet sugar free substitute like splenda (or add some sugar)
1/3 cup fresh blueberries
2 TBS unsweetened coconut

Yummy! Makes a hearty serving for one or two small servings.
Taken from the Hungry Girl Clean & Hungry cookbook.

Comments

Popular posts from this blog

Crockpot Potato Soup

8 russet potatoes, peeled and cubed
2 leeks, chopped 1 medium onion, chopped 1 rib celery, diced 4 chicken bouillon cubes 1 TBSP dried parsley flakes 5 cups water 1 TBSP salt pepper to taste 1/3 cup butter 13 oz can evaporated milk shredded cheddar cheese (optional) bacon bits (optional)

Combine all ingredients except milk cheese and bacon into a slow cooker and cover. Cook on low for 8-10 hours, or on high for 3-4 hours. Stir in evaporated milk during the last hour. Mash potatoes until soup reaches your desired smoothness. Garnish with cheddar cheese and bacon bits if desired.

Peaches & Cream Muffins

1 egg
1/2 cup milk or sour cream
1/4 cup oil
1-1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup fresh or canned (drained) chopped peaches

Beat eggs and stir in milk or sour cream and oil. In a separate bowl combine flour, sugar, baking powder, and salt. Stir into egg mixture. Stir in Peaches slowly. Pour into paper lined muffin tins 3/4 full. Bake 400 for 20-25 minutes.

Creamy Chicken and Wild Rice Soup

1 1/2 cups uncooked wild and brown rice blend
Boneless Skinless Chicken Thighs (about 1.5 pounds)
1 large onion, diced (a heaping cup)
2 cups chopped celery
2 cups chopped carrots
2 bay leaves
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 tsp chicken bullion
4 cups low sodium chicken broth
3 cups water
1/2 cup heavy cream

Combine all ingredients except cream in a large slow cooker.Cook on low for 6-8 hours. Remove bay leaves and discard.  Remove chicken thighs, shred and return to slow cooker.Stir in 1/2 cup heavy cream. Taste and season with salt and pepper as needed before serving.

Note: I just cut the whole stalk of celery with the leaves for soup - they have great flavor.