HeaVy on the Veg!

This is perfect for a crisp fall morning. You’ll need to make this since it took three batches to get it right. First batch, I tried to make vegan and the coconut oil over powered all other flavors so butter it is. The second batch, I tried with no refined sugar and it was way too bland. Oatmeal just needs brown sugar to shine. Third batch is the winner!

Preheat oven to 325 and spray baking dish with non stick spray.

Dry ingredients

2 cups of old fashioned oats

1/2 cup of brown sugar

1/2 cup chopped walnuts

1 teaspoon of baking powder

1 tablespoon of cinnamon

1/2 teaspoon of salt

Wet ingredients

2 eggs

1/2 cup of applesauce or one pouch

2 cups of milk or milk alternative

1 teaspoon of vanilla

2 tablespoons of melted butter

1 Apple- diced

Combine dry ingredients in a medium sized bowl. Mix wet ingredients expect for butter and pour over dry ingredients. Stir and let them sit for 10 minutes while you clean up and chop your apple. Added melted butter to mixture. Place diced apples in bottom of dish and pour mixture over them and stir. Bake at 325 for 40 minutes.

To my fellow Spiral Path friends this is a great way to use up the bok choy we got last week and this week. This recipe is so easy and I got my inspiration from SkinnyTaste and made a few tweaks.

Ingredients-

6 cups low sodium chicken or vegetable stock

1 inch piece of fresh ginger or frozen ginger-see below

**I freeze my ginger then grate it. I only grate it for about 20 seconds and use maybe 1/2 an inch. Be sure to scrap the back of the hand grater I don’t love a lot of ginger. Feel free to use more if you love the flavor**

1 garlic clove- minced or grated

1 bunch of bok choy- chop off a little from the top and chop of the bulb at the bottom so they look like this

1 container of sliced shiitake mushrooms

15 mini frozen wontons

1 tablespoon soy sauce

4 dashes of sesame oil

Diced scallions for serving

Bring stock to a boil add grated ginger and garlic and cook for 3 minutes. Add bok choy and cook another 5 then add mushrooms and cook 2 more. Add wontons and do not cook for more than 2 minutes.

Remove from heat add soy sauce and sesame oil. When serving add diced scallions.

We do breakfast for lunch and dinner around my house a lot especially for the kids. I used bagel thins, cooper cheese, and low sodium ham.

Makes two sandwiches

Crack three eggs into a mason jar and shake

Heat a small non stick skillet on low to medium heat and add a little butter then add eggs. Let them settle for two minutes without touching.

Take a spatula and lift sides until all of the running part of the egg runs out and gets cooked. This will take only a minute or two.

Add a slice of cooper to the center of the egg and fold. Remove from heat and let sit for a minute.

Toast two bagel thins and add a slice of ham to each. Cut the egg in half and place on ham.

A few weeks ago I shared a few of my favorite things, one of which is the Weeknights with Giada cookbook. I made this dish for our Sunday meal and the whole family loved it. I substituted a few ingredients and made the recipe slightly easier. If you like cookbooks like me I highly recommend.

Here is my version. I served it with salad and my Whipped Ricotta and Pesto Bruschetta (I have a ton of tomatoes). Sunday’s are meant for football and eating with family. We played a family game of football then ate are faces off. I’d say a good day.

Ingredients

4 (4 oz) chicken cutlets pounded to 1/4 inch- I took 4 small breast- butterflied them then pounded even thinner or you could use a package of thinly sliced cutlets

1 cup flour

S&P

2 tablespoons of butter

3 tablespoons of EVOO

4 plum tomatoes- seeded and diced

1/4 cup of chopped kalamata olives

2 tablespoons of capers- drained

1/3 cup of chicken stock

2 cloves of garlic- grated

1/4 cup chopped fresh parsley

In a large nonstick skillet heat 1 tablespoon of butter and 1 tablespoon of evoo.

Place flour in a shallow bowl and season with S&P. Sprinkle both sides of chicken with S&P then dredge in flour. Shake off excess and place 2 breast at a time in skillet. Cook 4 minutes per side then place on a plate covered with foil. Add another tablespoon of butter and evoo and repeat with the other two breast and remove to covered plate.

In the same pan add 1 more tablespoon of evoo then add tomatoes, capers, garlic and stock. Scrap bottom of pan with wooden spoon. Cook for 4 minutes and add chopped parsley. Pour over chicken and serve.