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!

4.0 from 1 reviews
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. 

slow cooker paella

slowcookerpaella6softlight

Is this week over yet? Between having my parents in town (SO fun!), some big projects at work, a work trip to New York this weekend AND looking for someplace to live, I’m ready to collapse.

Which is precisely the time to bring out the slow cooker. (Or, actually collapse…which might happen.) So let’s pull out the slow cooker, slow things down a bit and enjoy a nice, easy dinner. And please drink some wine for me. At minimum, a glass – preferably more.

Paella. In. The. Slow. Cooker.

Slow Cooker Paella | anutritionisteats.com

This isn’t really authentic paella. It’s more like the paella for those of us who don’t have a paella pan. And don’t really have the time to spend an hour and a half on dinner. And don’t really have the money for dinners that include not only chicken and chorizo, but clams, shrimp and lobster tails.

I like to think of us as normal people. Real people. And people who sometimes need to collapse. :)

Slow Cooker Paella | anutritionisteats.comThis slow cooker paella takes a half hour of prep work and two hours in the slow cooker. (And NO clams or lobster tails!)

And after it’s finished in the slow cooker, and you’re ready to eat, you must promise me three things:

  1. You’ll squeeze some fresh lemon over each plate
  2. You’ll sprinkle fresh parsley over each plate
  3. You’ll season (each plate) with some (hopefully high-quality) salt if it needs it

Slow Cooker Paella | anutritionisteats.com

Slow Cooker Paella
 
Author:
Serves: 8 servings
Ingredients
  • 2 Tbsp olive oil
  • 1½ lb (skinless, boneless) chicken thighs, cut into bite-size pieces
  • 3 tsp smoked paprika
  • 2 cups short-grain rice (I used arborio)
  • 1-14.5 oz can diced tomatoes
  • 1 cup chicken broth
  • 1 cup white wine
  • 4 oz cured chorizo, roughly chopped (I found this in the packaged deli meat section)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • pinch of saffron
  • 3 cups frozen peas
  • 1 cup chopped parsley for serving
  • lemon wedges for serving
Instructions
  1. Heat oil in large pan.
  2. Add chicken and sprinkle with half of paprika and season with salt and pepper.
  3. Cook until golden brown, about 5 minutes, stirring occasionally.
  4. Transfer chicken to the slow cooker with a slotted spoon.
  5. Add rice to pan and cook for about 3 minutes, stirring occasionally. Add to slow cooker.
  6. Add remaining ingredients to slow cooker, season with salt and pepper and stir to combine.
  7. Cook on high for 2 hours, until rice is soft.
  8. Stir in peas and let sit for 10 minutes.
  9. Serve with parsley and lemon wedges.
Nutrition Information
Calories: 467 Fat: 12 grams Carbohydrates: 58 grams Sugar: 8 grams Fiber: 7 grams Protein: 27 grams Cholesterol: 81 milligrams

 

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…

honey-thyme marinated sharp cheddar

Honey-Thyme Marinated Sharp Cheddar | anutritionisteats.com

On our early-morning flight home from DC last week, I was far too exhausted to read the book I planned on reading (I’m currently reading Steve Jobs), so I picked up the November issue of the Food Network Magazine. (Buying magazines at the airport is definitely a guilty pleasure of mine!)

Honey-Thyme Marinated Sharp Cheddar | anutritionisteats.com

And in between short sleeps on that cross-country flight, I paged through the magazine, ripping out the recipes I want to try. I love the variety that comes in a magazine like Food Network. I currently only subscribe to two food magazines: Bon Appétit, which is great for more modern, upscale recipes and I just re-subscribed to Rachael Ray Magazine, which is great for simpler, family-friendly meals. Often times, I like to merge the two styles into my own cooking style.

Honey-Thyme Marinated Sharp Cheddar | anutritionisteats.com

Given that the Food Network is my favorite tv channel, I always enjoy the magazine from time to time. (Food Network side note: I really miss Rachael Ray’s cooking shows.)

But the cheese! This marinated cheese recipe in the magazine caught my eye, right away! I used to buy marinated feta ALL the time (it’s amazing on salads) and any recipe with cheese as the star…well, it’s bound to catch my eye.

In this recipe, sharp cheddar cheese is marinated with olive oil, honey, thyme, smashed garlic clove and red pepper flakes. It’s a bit sweet and a bit hot with a hint of garlic and so much better than sharp cheddar on it’s own. It’s perfect for snacking straight out of the bowl, or as an accompaniment to crackers, of course!

Honey-Thyme Marinated Sharp Cheddar | anutritionisteats.com

Traditionally, cheese plates include a sweet and spicy component – here, it’s all combined! I have a feeling it will become your new favorite appetizer. Bring it to every party, serve it at every party. You can’t go wrong with this easy crowd-pleaser!

Serving suggestion: remove the garlic before serving so no one accidentally thinks its cheese…it happened.

Honey-Thyme Marinated Sharp Cheddar | anutritionisteats.com

Honey-Thyme Marinated Sharp Cheddar
 
Prep time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 8 oz block of sharp cheddar cheese
  • ½ cup olive oil
  • 2 Tbsp honey
  • 2 cloves garlic, smashed
  • 4-6 sprigs of thyme
  • red pepper flakes
  • salt
Instructions
  1. Cut up cheddar into little squares. (Small enough to eat in one bite!)
  2. Combine remaining ingredients in small bowl (red pepper flakes amount depends on how much heat you want!) and toss with cheese.
  3. Marinate at room temperature for at least a half hour, or make ahead and marinate overnight in the refrigerator if possible.
Notes
The flavors get more intense over time, so if it's best to make a day or two in advance!