Mexican Baked Tilapia from Chowhound

Easy No-Cook Oatmeal

Serves: 1
Hands-on time: 5 minutes
Total time: 1 hour

Also called “muesli” in many parts of Europe, you don’t need to soak this no-cook oatmeal overnight. A good one-hour soak in the morning will do the trick. Make it while you’re waiting for your coffee and by the time you get out of the shower it’ll be ready to go.

Ingredients

1/3 C gluten free oats
1 T chia seeds
1/2 C coconut water
2 T plain fat-free Greek yogurt
1/2 small banana
1/4 C small frozen sweet fruit such as raspberries or blueberries
1 T chopped walnuts

Directions

  1. Soak chia seeds in coconut water for a few minutes until the mixture begins to gel. (This step is optional but I find it works better for the short soak version.)
  2. Add oats and yogurt and stir well.
  3. Chop banana and put on top. Don’t stir.
  4. Add frozen fruit, then sprinkle with nuts. Don’t stir.
  5. Place in the frig for an hour (less is OK but an hour or so is best).
  6. Mix and eat!

Tips and Time Savers

  • If you don’t like it cold, stick it in the microwave for about 30 seconds, then restir. It will be nice and warm.
  • It’s fine to not soak the chia seeds first, but you will get a slightly different texture.
  • Yes, you can make these the night before if that works better for you. Many people (including myself) prefer the shorter soak time because of the taste and texture of the slightly firmer oat.
  • You can omit the yogurt (oh but why?!) and use a nut milk instead.

Notes

No need to add any kind of sweetener. The frozen fruit will make it plenty sweet enough.

Nutrition

Coming soon!

Photos

Photo of no-cook oatmeal

Mexican Baked Tilapia from Chowhound

Roasted Holiday Brussels Sprouts

A delicious recipe for Roasted Holiday Brussels Sprouts, which I modified from a recipe I found online to make it more festive.

Roasted Holiday Brussels Sprouts
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A delicious recipe for Roasted Holiday Brussels Sprouts, which I modified from a recipe I found online to make it more festive.
Servings Prep Time
6 15
Cook Time
20
Servings Prep Time
6 15
Cook Time
20
Roasted Holiday Brussels Sprouts
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Rating: 0
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A delicious recipe for Roasted Holiday Brussels Sprouts, which I modified from a recipe I found online to make it more festive.
Servings Prep Time
6 15
Cook Time
20
Servings Prep Time
6 15
Cook Time
20
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper.
  3. Line a large baking sheet with aluminum foil. Put the brussels sprouts evenly spaced on the baking sheet.
  4. Roast the sprouts, stirring occasionally for even browning. They are done when until tender and caramelized, about 20 minutes.
  5. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar, cranberries, and walnuts and toss to coat evenly.
  6. Taste and adjust seasoning if necessary, then serve.
Recipe Notes

*If you have some brussels sprouts that are very large, cut them into quarters. The pieces will cook more evenly if they are all about the same size.

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Rockin' Red Super Smoothie

Rockin’ Red Super Smoothie

You can make this versatile super smoothie at home in less than 10 minutes.  It’s great for a light meal replacement or a post-workout recovery.

This smoothie is LOADED with super-nutrients.  I drank one after a 3-mile run and it kept me sated for about an hour.

Rockin’ Red Super Smoothie
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Servings Prep Time
1 smoothie 10 minutes
Servings Prep Time
1 smoothie 10 minutes
Rockin’ Red Super Smoothie
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Rating: 0
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Servings Prep Time
1 smoothie 10 minutes
Servings Prep Time
1 smoothie 10 minutes
Ingredients
Servings: smoothie
Units:
Instructions
  1. Soak chia seeds in 3 T of water while you prep the smoothie.  They should soak for about 7 or 8 minutes, until they get gelatinous.
  2. Put the remaining ingredients except the ice cubes in your high-speed blender.
  3. When the chia seeds have formed a gel, add them to the blender, then add the ice cubes on top.
  4. Blend according to your blender’s instructions.
Recipe Notes
  1. If you use an apple instead of applesauce, you can use every part except the stem.  Yep, seeds and all.  Just make sure you wash the apple before using it to get rid of any remaining pesticide residue.
  2. If you use too much parsley you will taste it.  you want just enough to be beneficial (great for bad breath) so a couple of tablespoons should do it.
  3. If you have never tried spirulina, I highly recommend it.  It is a true superfood.  It doesn’t have an appealing taste all by itself, but it is perfect for smoothies.
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Sweet Fruit and Veggie Smoothie

Sweet Fruit & Veggie Smoothie

I experiment a lot with different combinations of ingredients in my smoothies.  The vast majority come out “good”, some come out “meh” and once in a while a combination will come out fantastic.

Of course everyone’s taste is different, and much depends on the quality of your ingredients… but I personally thought this smoothie came out fantastic. The combination of fruits and sweet veggies along with the almond butter makes this yummy smoothie one that can serve as an entire meal.

Ingredients:

2 C (or so) of red seedless grapes, washed
1 apple, cored and chopped into 4 pieces or so
2 dates, pits removed
1 carrot, scrubbed and cut into a few pieces
1 stalk celery with leaves, washed and cut into 3-4 pieces
1 large banana
1/2 inch piece of ginger, peeled and chopped
1 small piece of lime without rind (lemon works too)
1/2 C organic gluten-free rolled oats
1/3 C hemp seeds (optional)
2 big tablespoons of almond butter
1 tray of ice
1 sm carton of high protein yogurt (optional)
a little bit of water (if needed) to get it to your preferred consistency

Put everything in your Vita-Mix or Blend-Tec (or other high-powered) blender and use the instructions provided by your manufacturer to bring it up to high speed as quickly as possible. Blend on high for about 45 seconds.

Serves 2

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Power Smoothie Recipe with Beets and Ginger

Power Smoothie with Beets, Chia, and GingerThis power smoothie is surprisingly good considering the amount of bitter greens. The recipe makes three big servings so definitely reduce the quantities if you’re only making it for yourself. It seems like a lot of ingredients because it is! Of course any of the smaller items (lime, ginger, chocolate, almonds, etc) are all optional. Just don’t remove large amounts of wet ingredients or you’ll be adding water to get it thin enough to blend properly (let alone drink!).

1/3 honey dew melon, seeded and rind removed
2 dozen (or so) red grapes
1 stalk celery with leaves
1 piece of lime or lemon
1 fresh beet
1 banana
2-3 C pre-chopped mixed greens (turnip, mustard, collard, etc.)
1″ piece of fresh ginger
1″ piece of 100% chocolate
1/2 C oats (preferably gluten-free and organic)
1/2 C acai or other juice
1/3 C chia seeds
handful of almonds
1 tray of ice cubes

The night before, soak the chia seeds and almonds in the juice. Peel and coarsely cut the beet and the ginger and toss all that in there as well. Stick it in the frig.

In the morning, you’ll want to process the watery items (melon, grapes, celery) first. You can choose to chop them in to smaller pieces if you like but you really don’t need to if you’re using a power blender, like Vita-Mix or Blend-Tec. So throw that watery stuff in there and blend it on low for 15-20 seconds to get it broken down.

The chia/juice mix will be kind of solid, so scrape that into the blender container next.

Then add everything else. The order doesn’t matter much but I usually put the dry stuff (oats) in last, and then the ice cubes on top.

Process on high (according to your blender’s instructions), tamping it down as needed to get it going. Blend for about 45 seconds or so and then pour and drink right away.