instagram recipe roundup

This post has been a long time coming!  I owe you guys a lot of recipes, so without further ado here you go!

CINNAMON APPLE WALNUT BAKED OATMEAL

Cinnamon Apple Walnut Baked Oatmeal Recipe (from Two Peas & Their Pod)

Ingredients:

• 2 cups old fashioned oats
• 1/4 cup light brown sugar
• 1 1/2 teaspoons apple pie spice
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups skim milk
• 1/2 cup applesauce
• 1 tablespoon melted earth balance
• 2 egg whites
• 1 teaspoon vanilla
• 1 large apple, peeled, cored, and diced
• 1/4 cup walnut pieces

 

Directions:

1. Preheat oven to 350 degrees F. Coat an 8 by 8 baking dish with cooking spray and set aside.
2. In a large bowl, combine oats, brown sugar, apple pie spice, baking powder, salt and walnuts.
3. In a medium bowl, whisk together milk, applesauce, earth balance, egg whites, and vanilla. Pour wet ingredients over dry ingredients and stir until combined. Gently stir in diced apples. Pour oatmeal mixture into prepared pan.
4. Bake for 20 minutes or until oatmeal is golden brown and set. Remove from oven and serve warm. Add additional toppings to baked oatmeal, if desired.

 

BAKED PUMPKIN PANCAKE

Baked Pumpkin Pancake Recipe

Ingredients: 

• 3/4 cup all purpose flour
• 3/4 cup white whole wheat flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 pumpkin pie spice
• 2 tablespoons brown sugar
• 1/2 can of pumpkin puree
• 3/4 cup milk
• 1/4 cup butter
• 1/4 cup canola oil
• 2 eggs, room temperature

 

Directions:

1. Combine dry ingredients in a large bowl.
2. Combine wet ingredients (pumpkin puree through eggs) and mix into dry ingredients until just combined.
3. Bake in a cast iron pan coated with butter at 350 degrees for 20-25 minutes.

BAKED SPINACH PESTO WHOLE WHEAT MAC & CHEESE

Baked Spinach Pesto Whole Wheat Mac & Cheese (adapted from Food Network)

Ingredients for Mac & Cheese

• Kosher salt
• Canola or olive oil
• 1 pound whole wheat elbow macaroni
• 1 quart non-fat milk
• 8 tablespoons earth balance, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cup whole wheat bread crumbs

 

Ingredients for Pesto:

• 3-4 cups of spinach
• 2 cloves of garlic
• 1/4 cup walnuts, toasted
• Salt and freshly ground black pepper
• 3 tablespoon grated Parmigiano Reggiano cheese
• 2 tablespoons of fresh lemon juice
• 1/2 cup olive oil

 

Directions for Pesto:

1. Process all ingredients in a food processor until smooth

 

Directions for Mac & Cheese

1. Preheat the oven to 375 degrees F.
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of earth baance in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg.  Add pesto then add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
4. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of earth balance, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

 

KALE SMOOTHIE BOWL

Kale Smoothie Bowl

Ingredients:

• 1 cups raw kale (ribs removed)
• 1 frozen medium banana
• 1/2 cup frozen strawberries
• 1 cup unsweetened vanilla almond milk

 

Directions:

1. Combine all ingredients in a blender or food processor and process until smooth (add more almond milk if the ingredient is too thick for your liking, that will thin it out)

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