Baked Oatmeal
Makes 2-3 servings
1 cup oatmeal
2 tablespoons shredded coconut
½ teaspoon cinnamon
½ teaspoon salt
¼ cup almond milk
3 tablespoons honey
2 tablespoons oil
½ cup chopped apple
Preheat oven to 350 degrees.
- Mix everything in a small bowl.
- Spray small baking pan.
- Transfer mixture to small baking pan and spread evenly.
Bake for 15-20 minutes or until the top of the baked oatmeal begins to brown.
Fruit & Yogurt Parfaits
Ingredients:
Vanilla Yogurt (or yogurt of your choice)
Mixed berries (can be frozen or fresh): we used blueberries, raspberries, and strawberries
Baked Oatmeal (we used the recipe above)
Directions:
In a cup, layer yogurt, berries and baked oatmeal:
1 scoop yogurt
Spoonful of berries
Handful of baked oatmeal
Repeat as desired.
Homemade Baked Tortilla Chips
INGREDIENTS
Corn tortillas (6 inches wide)
Olive oil
Salt
INSTRUCTIONS
Preheat oven to 375 degrees F.
Using your hands, fold the tortilla in half to “cut” it. Then fold each half into three triangle slices.
Line your baking sheet with parchment paper (or an oil spray works!). Spread the tortilla wedges out on the baking sheet – try not to let any chips overlap too much.
Dip a pastry brush in olive oil and lightly brush all of your tortilla slices, both sides.
Sprinkle with salt.
Bake the tortilla wedges for 6-8 minutes, or until they are just beginning to color and get crispy.
Remove from the oven and let cool.
Spinach & Artichoke Dip
INGREDIENTS
13.75 ounces artichoke hearts, packed in water (drained)
10 oz. frozen spinach (thawed and squeezed)
1/4 cup shallots or onion, chopped
1/2 cup Greek yogurt
1 clove garlic
1/2 cup mayonnaise
2/3 cup grated parmesan cheese
4 oz. shredded mozzarella cheese
Salt and pepper to taste
Oil spray
INSTRUCTIONS
Preheat oven to 375 degrees F.
With a knife, finely chop the artichoke hearts, garlic, and onion.
Combine all of the ingredients in a medium bowl.
Spray an oven-safe dish with oil spray to prevent sticking. Place all ingredients in the dish and bake for 20 minutes, until hot and cheese is melted.
Best served immediately.
Pico de Gallo
INGREDIENTS
2 cups white onion
3 pounds ripe red tomatoes (about 16 small or 8 large)
1 medium jalapeno, seeds removed
½ cup lime juice
1.5 teaspoons salt
1 cup fresh cilantro (about 2 bunches)
INSTRUCTIONS
In a food processor (or with a knife), finely chop the onion and jalapeno. Remove from processor and place in a bowl with the lime juice and salt. Let it marinate for about 5 minutes.
Add tomatoes and cilantro to food processor and chop until desired size (depending on how chunky you want the salsa). Add tomato and cilantro mixture to the bowl with the onions.
Taste and add more salt if the flavor is not right.
For the best flavor, let the mixture sit for 15 minutes in the fridge.