3 Oatmeal Recipes

3 Healthy Oatmeal recipes to get you back on track this January. These are great options and take less than 15 minutes to make. 

Serving: 1 

Oatmeal Option 1: (Recipe also linked here: Coconut Raspberry Oatmeal) 

Ingredients

1.    1 serving of cooked steel cut oatmeal

2.    1/2 banana sliced into bite size pieces

3.    10 rasberries

4.    2 tablespoons of coconut chips

5.    1/4 cup of almond granola or your favorite granola mix 

(I used Trader Joe's Almond Butter Granola)

Directions

Add all ingredients to a bowl and mix.

Serving: 1

Oatmeal Option 2: (Recipe also linked here: Blueberry Pecan Oatmeal) 

Ingredients: 

1.    1 serving of cooked steel cut oatmeal

2.    3 strawberries thinly sliced

3.    1/4 cup of blueberries

4.    2 tablespoons of crushed pecans

5.    3 tablespoons of vanilla Greek yogurt

Directions:

Add all ingredients to a bowl and mix.

Serving: 1

Oatmeal Option 3: (Recipe also linked here: Kiwi Mango Oatmeal)

1.    1 serving of cooked steel cut oatmeal

2.    1 kiwi thinly sliced

3.    1/4 cup of diced mango

4.    2 tablespoons of sunflower seeds

5.    3 tablespoons of plain Greek yogurt

6.    A drizzle of honey

Directions:

Add all ingredients to a bowl and mix.

Jalapeño Cheddar Latkes

Serving: 4 -6

Ingredients

1.    4 Russet potatoes

2.    1 cup of canola oil

3.    2 Jalapeños shredded

4.    2 cups of shredded cheddar cheese

5.    1 egg

6.    2 tablespoons of plain breadcrumbs or matzo meal

7.   1 large yellow onion 

Salt and pepper to taste

Directions

1. Wash the potatoes well - do not peel the outer layer. 

2. Grate the potatoes, onion and jalapeños with a food processor or hand grater. (Remove the seeds from the jalapeños for a milder taste)

3. Squeeze out all of the liquid from the potatoes, onions and jalapeños with a thin cloth.

4. In a large bowl, add the grated potatoes, onion, jalapeños, cheddar cheese, egg and breadcrumbs. Mix well and add some salt and pepper to taste. 

5. Start shaping your latkes by taking about 2 tablespoons of the potato mixture, rolling into a ball and flattening into a patty form. 

**An easy hack for the perfect latke size is scooping the potato mixture with an ice cream scooper!

6. Heat your canola oil in a large pan over medium-high heat. 

7. Add your latkes into the frying pan and cook until each side browns and turns crispy. 

8. Set aside a plate with a paper towel. When your latkes are finished cooking, place them on the paper towel to drain. 

Pesto Beef Skewers

Servings: 5

Ingredients

1.    1 pack (1.25 - 1.5 lb) of beef stew meat cut into bite-size pieces

2.    1/2 cup of barbecue sauce (I used Jack Daniel's Honey flavored) 

3.    1/4 cup of pesto sauce

Directions

1. Marinate your meat in barbecue sauce for 30 minutes. 

2. Pre-heat your oven to 350 degrees F

3. Take 8 to 10 skewers and add your beef cubes (about 3 to 4 pieces per skewer)

4. Place in the oven for 15 minutes

5. Flip the skewers and spread the pesto on top of the beef

6. Place back in the oven for 15 minutes or until cooked to your liking

Smoked Salmon Arugula Salad

Serving: 4

Ingredients

1.    8 oz package of smoked salmon cut into strips

2.    1 pint of cherry tomatoes sliced in halves

3.    5 oz package of arugula

4.    2 avocados sliced

5.    4 Persian cucumbers thinly sliced

6.    Cilantro Lime dressing to taste
(I personally use Briannas Creamy Cilantro Dressing - It's my favorite!!)

Directions

1. Place all ingredients into a salad bowl. Add the dressing and toss until fully mixed. 

Vegetable Flatbread

Serving: 4

Ingredients

1.    2 - 16oz package of ready made dough or 1 24 oz package. 

You can get this at most supermarkets. 

I used Trader Joe's "Ready to Bake Pizza Dough" 

2.    10 oz package of baby bella Mushrooms 

3.     2 medium sized brown onions - halved and thinly slice

4.     3 Garlic heads

5.     2 cups of cherry tomatoes slice in fourths

6.      1 cup of Olive Oil

7.      Balsamic Glaze to taste - Sold at most supermarkets

~Salt & Pepper to taste~

Directions

1. Pre-heat your oven to 400 degrees F

2. Remove the outer paper layers of the garlic. Slice 1/4 inch of the top of the cloves. 

3. Place your garlic in tin foil and pour about 3 tablespoons of olive oil. 

4. Cover your garlic with the tin foil and place in the oven for 40 minutes. 

5.  Heat a large skillet and add 2 tablespoons of olive oil. 

6. Add your onions and sauté for about 15 minutes on a medium heat. Continuously mix them so that they don't burn.

7. Once your onions are browning, add the mushrooms.  When your mixture looks sautéed to your liking add the cherry tomatoes. Keep on a medium heat and add 1 to 2 tablespoons of olive oil if needed. Sauté until your tomatoes begin to soften.

When the garlic is roasted...Time to make the Flatbread!

1. Combine both packages of dough. 

2. Spray a large baking pan with cooking spray. I used a 24" x 16" pan

3. Evenly lay out your dough. Spread a light layer of olive oil.  Sprinkle all vegetables over the dough. 

4. Place in the oven for 15 to 25 minutes depending on how long it takes for the crust to golden. 

5. When your flatbread is done, drizzle some balsamic glaze!

Oreo Brownies

Serving: 20

Ingredients:

1. 1 Duncan Hines Fudge Brownie Mix or a brownie mix of your liking. 

2. 1 1/2 cups Oreo Cereal

3. 3 large eggs

4. 3/4 cup vegetable oil

5. 12 Oreos

Directions:

1.   Spray a 9"x 9" pan with cooking spray.

2.   Pre-heat your oven to 350 degrees.

3. Follow the Duncan Hines baking instructions. Before placing in the oven, break the Oreo pieces into fourths and place into the brownie mixture. Press them down so they are almost fully covered in the mixture. It's okay if they stick out a little! 

4.   Top the brownie mixture with Oreo Cereal. Sprinkle evenly. 

5.   Bake for 30 minutes or until desired consistency. Ovens will vary baking time. 

Winter Couscous

Serving: 3

Ingredients:

1.    1 (6 oz) box of couscous (I used Near East Pearled Couscous - Original Plain)

2.    2 garlic heads

3.    1/2 cup of olive oil

4.    1/4 cup of chopped parsley

5.    2 sweet potatoes

6.    2 1/2 cups of vegetable broth (or however much liquid is needed to cook your couscous)

6.   Salt and Pepper to taste

Directions:

Roasted Garlic:

1.  Pre-heat your oven to 400 degrees F

2.  Remove the paper layers of the garlic of the garlic head. Slice the top of the cloves. 

3.  Place the garlic in tin foil and drizzle 2 - 3 tablespoons of olive oil over it. Seal the garlic in the tin foil. 

4.  Cook the garlic for 40 minutes or until the garlic has browned and softened.

Sweet Potato:

1.  Slice your sweet potatoes into 1/2 inch pieces. 

2.  Place in a small bowl and mix with 2 tablespoons of olive oil.

3. Add salt and pepper to taste. Mix well.

4. Spray your baking sheet with non-stick cooking spray. Evenly spread the sweet potatoes on the baking sheet. 

5. Bake the sweet potatoes for 30 minutes. 

Couscous:

1. While the garlic and sweet potatoes are cooking, cook the couscous in vegetable broth.

2. Once the garlic and sweet potatoes are finished cooking add into the couscous along with the parsley.

3. Add some salt and pepper to taste if desired.