BANANA BAKED OATMEAL
INGREDIENTS
2 cups rolled oats
½ cup pecan pieces (optional)
1 tsp baking powder
1 ½ tsp cinnamon
½ tsp allspice
½ tsp kosher salt
¾ cup mashed bananas or 2 very ripe bananas
1¾ cup milk of choice
¼ cup pure maple syrup
1 Tbsp pure vanilla extract
For Serving: banana slices
STEAMED EDAMAME
INGREDIENTS
2 chicken boullion cubes
2 tsp garlic powder
2 tsp onion powder
½ tsp celery salt
½ tsp smoked paprika
¼ tsp MSG (optional)
¼ tsp turmeric
1 lb fresh or frozen edamame
CRISP APPLE DELIGHT SALAD
INGREDIENTS
1 crisp tart apple (like Pink Lady)
8 cups mixed salad greens
¼ cup candied pecans or toasted pecans
¼ cup goat cheese or feta cheese crumbles
¼ cup pomegranate seeds or dried cranberries
6 Tbsp dressing of your choice
BANANA BAKED OATMEAL
DIRECTIONS
1. Preheat oven to 375º. Grease 8x8” or 9x9” pan with coconut oil or a neutral oil.
2. Mix the rolled oats, pecan pieces, baking powder, cinnamon, allspice, and kosher salt in a medium bowl. Dump the dry ingredients into the prepared pan.
3. Mash the bananas. Whisk together the bananas, milk, maple syrup, and vanilla in the same bowl.
4. Drizzle the milk mixture over the oats. Stir lightly with a fork to make sure everything gets evenly incorporated.
5. Bake for 40 to 45 minutes until the top is nicely golden and the oat mixture has set.
6. Remove from the oven and allow to cool for at least 10 minutes.
7. Before serving, spread the top with almond butter or peanut butter (or a combination) and top with banana slices. Store leftovers refrigerated for up to a 1 week: reheat in 300º oven or microwave until warm.
STEAMED EDAMAME
DIRECTIONS
1. In a small bowl, using a fork, crush bouillon cubes into a powder. Add garlic powder, onion powder, celery salt, paprika, MSG, if using, and turmeric. Whisk until thoroughly combined.
2. Into a large pot, pour water to a depth of about ½ inch. Stir in 2 teaspoons kosher salt, then bring to a boil. In a steam basket, place edamame and lower into the pot. Cover and steam until beans are fully tender, 8 to 10 minutes. It may take longer if frozen.
3. Drain beans and transfer to a large bowl. Add 1 teaspoon of chicken salt, season with kosher salt, and toss well to combine.
CRISP APPLE DELIGHT SALAD
DIRECTIONS
1. Thinly slice the apple.
2. Place the greens on a large platter or individual plates.
3. Top with apple slices, candied pecans, goat cheese or feta crumbles, and pomegranate seeds Wor dried cranberries.
4. Top with about 6 tablespoons or dressing and serve immediately.
5. To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all the ingredients together directly before serving.
25 MINUTE PEANUT NOODLES
INGREDIENTS
8 oz whole wheat spaghetti
¹/³ cup crunchy natural peanut butter
¹/³ cup water
2 Tbsp lower sodium soy sauce
2 Tbsp fresh lime juice
1 Tbsp chili-garlic sauce
1 Tbsp toasted sesame oil
2 tsp dark brown sugar
¾ cup thinly sliced scallions, plus more for garnish
EGG ROLL BOWLS
INGREDIENTS
1 Tbsp vegetable oil
1 clove garlice, minced
1 Tbsp minced fresh ginger
1 lb. ground pork
½ onion, thinly sliced
1 cup shredded carrot
¼ green cabbage, thinly sliced
¼ cup low sodium soy sauce
1 Tbsp sriracha Kosher salt
1 green onion, thinly sliced
1 Tbsp toasted sesame seeds
BANANA-NUT OATMEAL CUPS
INGREDIENTS
3 cups rolled oats
1½ cups low fat milk
2 ripe bananas, mashed (about ¾ cup)
¹/³ cup packed brown sugar
2 large eggs, lightly beaten
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pure vanilla extract
½ tsp salt
½ cup toasted chopped pecans
25 MINUTE PEANUT NOODLES
DIRECTIONS
1. Bring a large pot of water to a boil. Add spaghetti and cook according to package directions. Drain and rinse in cold water.
2. Meanwhile, whisk peanut butter, water, soy sauce, lime juice, chile-garlic sauce, sesame oil, and brown sugar in a large bowl until combined. Stir in scallions.
3. Add the spaghetti to the peanut butter mixture; toss to coat. Divide among 4 bowls. Garnish with additional scallions, if desired.
EGG ROLL BOWLS
DIRECTIONS
1. In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute.
2. Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with a spoon or spatula.
3. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt.
4. Transfer the mixture to a serving dish and garnish with scallions and sesame seeds.
BANANA-NUT OATMEAL CUPS
DIRECTIONS
1. Preheat oven to 375º. Coat a muffin tin with cooking spray.
2. Combine oats, milk, bananas, brown sugar, eggs, baking powder, cinnamon, vanilla, and salt in a large bowl. Fold in pecans. Divide the mixture among the muffin cups (about ¹/³ cup each).
3. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
4. Cool in the pan for 10 minutes, then turn out onto a wire rack.
5. Serve warm or at room temperature.