Cranberry Parfait

Ingredients:

1 cup old fashioned oats

¼ cup maple syrup

¼ teaspoon cinnamon

2 tablespoons coconut oil, melted

1 cup yogurt

¼ cup dried cranberries

Zest of 1 orange

 

Directions:

Mix the oats, maple syrup, cinnamon and coconut oil in a bowl. Layer the yogurt, oat mixture and cranberries in serving glasses and top with orange zest.

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Lemon Asparagus Soup

Ingredients:

2 tablespoons extra virgin olive oil

2 garlic cloves, chopped

1 shallot, chopped

2 cups vegetable broth

2 cups water

2 pounds asparagus, sliced

1 potato, peeled and cubed

1 pinch nutmeg

1 tablespoon lemon juice

1 teaspoon grated lemon zest

Salt and pepper to taste

Directions:

Sautee the garlic and shallot in the olive oil until translucent. Add the rest of the ingredients and cook on low heat for 20 minutes. Puree in batches until smooth.

Lemon Chicken Soup

This sounds like an odd combination, but it just works well together. You could omit the chicken and use vegetable broth to keep it vegan if you want.

Ingredients:

2 cups chicken or vegetable stock

½ cup finely diced chicken breast

1 tsp pepper

A pinch of salt

3 tbsp lemon juice

4 tbsp lemon zest

2 tbsp olive oil

3 tbsp finely chopped coriander

Directions :

Sautee chicken in olive oil until golden brown.

Add the lemon juice, salt, zest, and chicken stock or vegetable stock and allow to boil for 10 minutes.

Top with coriander before serving.

Strawberry Oatmeal Muffins

These can be kept in the freezer for 6 months and reheated in the microwave.

Ingredients:

1 cup butter

1 1/2 cup old fashioned oats

1 cup whole wheat flour

1 cup Brown sugar

1 cup all purpose flour

1 tsp. Vanilla extract

1 1/2 cups Strawberry jam

 

Directions:

Thoroughly mix all the ingredients, except the jam.  Fill a lightly greased muffin tin halfway with the batter. Add a layer jam, then  top with the remaining batter.  Bake for about 18-20 minutes at 350 degrees F.

Butternut Squash Oatmeal

Ingredients:

2 tablespoons extra virgin olive oil

1 cup butternut squash cubes

1 cup rolled oats

1 cup coconut milk

½ cup water

2 tablespoons raw honey

1 teaspoon cinnamon

1 pinch of ground cloves

 

Directions:

Heat the oil in a saucepan and add the butternut squash cubes. Cook for 2 minutes until golden then add the rest of the ingredients. Cover the pot and cook on low heat for 15 minutes. Can be served warm or chilled.