blueberry & banana baked oatmeal

Blueberry & Banana Baked Oatmeal | anutritionisteats.com

Two really exciting things have happened this (crazy) week. One: I launched a new website at work today! This project has been consuming (understatement?) me for the last few months and to have it completed…amazing! Work on Phase 2 starts soon. :) Two: I started a baby registry! This was one of those tasks that I kept putting off, but now that I’m finally in it, it’s so fun! And a little stressful. Which car-seat? Which bath tub? There are SO many choices.

When life gets busy, staying healthy (exercising, eating well, not stressing) is tough. And in my opinion, it’s when planning ahead – and prepping –  makes a huge difference.

Blueberry & Banana Baked Oatmeal | anutritionisteats.com

Baked oatmeal. It makes SO much sense.

You stir ingredients together. You bake them. Healthy breakfast is made for the week!

Blueberry & Banana Baked Oatmeal | anutritionisteats.com

I’ve mentioned it before, but I eat breakfast at work so I’m always looking for breakfasts that can be made ahead of time and easily transported to work. (Also, you should see the massive “lunch” bag I take with me every day.)

This version of baked oatmeal utilizes a number of good-for-you ingredients like antioxidant-rich blueberries, omega-3 -rich walnuts, full-of-fiber oats, all while still tasting delicious. You don’t have to tell anyone its really good for you.

Blueberry & Banana Baked Oatmeal | anutritionisteats.com

Blueberry & Banana Baked Oatmeal is:

  • 100% whole-grain
  • gluten-free
  • refined sugar-free
  • full of protein-rich ingredients like eggs, milk and walnuts

Blueberry & Banana Baked Oatmeal | anutritionisteats.com

To re-heat, simply microwave until warm and top with a splash of milk or half & half.

Enjoy!

Blueberry & Banana Baked Oatmeal
 
Author:
Recipe type: Breakfast
Serves: 6-8
Ingredients
  • 2 cup oats
  • ½ cup chopped walnuts
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • pinch of salt
  • 1 cup milk
  • 3 eggs
  • 1 Tbsp vanilla
  • ¼ cup maple syrup
  • butter for greasing pan
  • 2 bananas, sliced
  • 4 oz blueberries
Instructions
  1. Pre-heat oven to 375 degrees.
  2. Stir together dry ingredients: oats, walnuts, baking powder, cinnamon and salt. Set aside.
  3. Stir together wet ingredients: milk, eggs, vanilla and maple syrup.
  4. Lightly grease 8x8 baking pan with butter.
  5. Layer banana slices on the bottom of pan, top with half of blueberries.
  6. Sprinkle dry ingredients over fruit.
  7. Pour wet ingredients over and top with remaining blueberries.
  8. Bake for 40-45 minutes, until golden brown.
Nutrition Information
Calories: 268 Fat: 11 grams Carbohydrates: 34 grams Sugar: 19 grams Fiber: 4 grams Protein: 9 grams

This post is sponsored by Central West Produce. Opinions are my own. 

pumpkin hummus with crispy sage

(Thank you all for the sweet, sweet comments on my exciting news! It means so much.)

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

How was the weekend? We were both a little under the weather but managed to look at two apartments. Neither are good and I’m not looking forward to the massive search ahead of us, but, I spent a lot of time in the kitchen not thinking about it. (It’s good to ignore your problems, right?) I made a sausage & lentil gumbo (from food52), protein pancake muffins, curried tuna salad and THIS pumpkin hummus with crispy sage.

On Friday afternoon, I set out a can of pumpkin on the counter because something, just SOMETHING needed to be made with pumpkin.

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

I know what you’re thinking…just what the world needs, another pumpkin recipe.

But it is the season and I’m 99% certain that it will be the only pumpkin recipe I share this year. So I feel ok about it.

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

Speaking of pumpkin, if you are pumpkin-obsessed, be sure to check out these tempting, healthy pumpkin breakfast recipes:

I’m more of a savory person, so I went with the savory (and appetizer!) route with pumpkin hummus with crispy sage. Do you know what crispy sage is?

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

Let me tell you. It’s sage that’s cooked in sizzling butter. With garlic. It’s definitely what takes this from being regular hummus….to OMG hummus!

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

The pumpkin flavor isn’t too intense in this dip, but it’s there. And it tastes like fall. It would make the perfect appetizer for all of these parties coming up, or you know, just snacking at home as I love to do. :)

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

I decided to serve my pumpkin hummus with crostini because I wanted it to feel a little more special than your run-of-the-mill hummus with pita chips but you could use just about anything. And you’ll want to dip just about anything in this hummus, trust!

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

Pumpkin Hummus with Crispy Sage
 
Author:
Serves: 3 cups (6 servings)
Ingredients
  • 1-15 oz can garbanzo beans (chickpeas)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 Tbsp olive oil
  • 1 tsp salt
  • ¼ cup butter
  • 3 cloves garlic, roughly chopped
  • ¼ cup roughly chopped sage
Instructions
  1. Combine beans, pumpkin, olive oil and salt in food processor.
  2. Process until desired consistency. I like to leave mine a little chunky and rustic.
  3. Set aside.
  4. Heat butter in small pan over medium heat.
  5. Add garlic, turn down to medium-low and stir occasionally for 1 minute.
  6. Add sage and cook for another 2 minutes, stirring occasionally.
  7. Drizzle butter mixture over hummus and sprinkle with sea salt.
  8. Serve with crostini, crackers or bread.
Nutrition Information
Calories: 184 Fat: 15 grams Carbohydrates: 11 grams Sugar: 1 gram Fiber: 3 grams Protein: 3 grams

PS. I’m taking any and all apartment-hunting advice…

broccoli pesto pasta

Broccoli Pesto Pasta | anutritionisteats.com

I’ve received some wonderful cookbooks lately but there’s one problem: I’m drawn to – and therefore bookmarking – all of the cozy and rich, fall and winter meals. And the only problem is that we just came off of another scorching few days (90’s and I’m so over it) and I can’t quite bring myself to make the hearty meals quite yet. (The soup was an anomaly!)

I managed to find something a little more forgiving in the heat: broccoli pesto pasta! We absolutely LOVED this meal.

Broccoli Pesto Pasta | anutritionisteats.com

FRESH and LIGHT by Donna Hay* is the kind of cookbook I would love to write. It’s filled with beautiful pictures (simple ones, not heavily styled, which I’ve come to realize is what I’m drawn to) and recipes, ideas and inspirations for real food, kept both fresh and light. I have about 15 recipes bookmarked, but it’s the kind of cookbook that can be pulled out for inspiration on a regular basis. She has a number of sections in the book with a whole spread of simple variations on meals like pizza, pasta, dips and muffins. It’s my kind of cooking. Simple, no crazy-long ingredient lists or equipment required, just real food that’s full of flavor and perfectly healthy.

Broccoli Pesto Pasta | anutritionisteats.com

(So yes, I HIGHLY recommend the book!)

Let’s talk about this pesto! I’m a pesto fan and so I was drawn to this variation right away. I’ve had kale, arugula and edamame pestos, but never broccoli pesto. It comes together really quickly (about 20 minutes!), requires only a few ingredients and I love that your entire meal is served in one bowl for a simple dinner.

Broccoli Pesto Pasta | anutritionisteats.com

After taking a bite, my first thought was, wow, it tastes so fresh and light. (Yes, the title of the book!) But it really does taste so fresh and it’s while it’s a very satisfying meal, it’s light at the same time. Richie also loved this meal, and not just because it included pasta. :)

I think it would be great for kids who aren’t thrilled by the idea of broccoli on it’s own – it’s hard to resist when it’s combined with cheese, fresh herbs and pasta!

Broccoli Pesto Pasta | anutritionisteats.com

Broccoli Pesto
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 2½ cups of blanched broccoli
  • 1 clove of garlic
  • ½ cup flat-leaf parsley leaves
  • ⅓ cup pine nuts
  • 2 Tbsp olive oil
  • 2 cups hot spaghetti
  • parmesan
  • salt & pepper
Instructions
  1. Combine broccoli, garlic, parsley, pine nuts and olive oil in food processor and process until finely chopped. (You want to keep some texture to it!)
  2. Toss with hot spaghetti and sprinkle with parmesan and an extra drizzle of olive oil if desired.
  3. Season with salt & pepper to taste.
Nutrition Information
Calories: 575 Fat: 22 grams Carbohydrates: 77 grams Fiber: 10 grams Protein: 20 grams

*affiliate link

italian chicken sausage & vegetable soup

Italian Chicken Sausage & Vegetable Soup | anutritionisteats.com

Back when we lived in Minnesota, soups were a regular lunch rotation while I suffered through winters.

Now that winter = 60 degrees, I find myself forgetting to make soups and stews, always waiting until it “cools down just a bit more.” Well, no more. I figured that since my office always feels cold, there’s no reason to wait until it cools down.

Italian Chicken Sausage & Vegetable Soup | anutritionisteats.com

The (very hot!) day I decided to make this soup, I watched Giada make a Vegetable & Barley Soup and I took two things from the episode: 1) Use a parmesan rind to help flavor soup (which I’ve always meant to do) and 2) Use the sausage as a topping instead of letting it simmer in the soup.

Like any good lunch or dinner – it’s healthy and tasty!

italiansausagesoup3

I wanted the soup to be full of vegetables as well as a good source of protein and fiber. So it’s simple. Fill the soup with tender-crisp vegetables and throw in some chicken sausage for a protein boost, it’s a filling combo. It happens to be gluten-free and paleo, if you’re into those things!

Italian Chicken Sausage & Vegetable Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 3 Tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • about 1 heart of celery (2 cups chopped)
  • about 1 pound of carrots (2 cups chopped)
  • 10-12 cups of chopped kale
  • 6 cups chicken broth
  • 2 cups water
  • 28 oz can diced tomatoes
  • parmesan rind (optional)
  • 12 oz italian chicken sausage
  • salt & pepper
  • parmesan cheese (optional)
Instructions
  1. Heat 2 Tbsp of olive oil in a large pot.
  2. Add onion and sauté for a few minutes.
  3. Add garlic, celery and carrots and sauté for another 5 minutes.
  4. Add kale, broth, water, tomatoes and parmesan rind and simmer for about 35-40 minutes.
  5. While soup is cooking, thinly slice chicken sausage in half lengthwise and then chop.
  6. Heat remaining 1 Tbsp of olive in in medium pan and sauté about 3-4 minutes, until brown, set aside.
  7. To serve, top serving of soup with chicken sausage and parmesan cheese if desired.
Nutrition Information
Calories: 370 Fat: 17 grams Carbohydrates: 35 grams Fiber: 10 grams Protein: 25 grams