Baked Blackberry Oatmeal

berry pie 1

Greetings! I hope you are having a merry holiday. This time is one of my favorites, the in-between time right before New Years Eve. There may be some work involved but it is a time filled with laughter, parties, loved ones and food. This hearty breakfast bake fits in perfectly and brings a smile to your face on these chilly mornings. Resembling a fruit crumble more than oatmeal it is quite a treat! The blackberries are warm and syrupy, bursting with flavor. With a cake like oatmeal mixture in the middle and topped off with sweet crunchy sunflower and pumpkin seeds. YUM, I will start my mornings like this, please.

berry pie 2

berry pie 3

berry pie 4

berry pie 5

berry pie 6

berry pie 7

Blackberry Oatmeal Bake ~ adapted from Vegetarian Everyday

14 oz fresh or frozen blackberries (thaw if frozen)

2 cups rolled oats

1 tsp baking powder

1/2 tsp ground ginger

a pinch of sea salt

2 large eggs

2 1/4 cups milk of choice

1 tsp pure vanilla extract

1/4 cup pure unsweetened honey, agave, or maple syrup

1 tbsp coconut oil + extra for greasing the pan

3/4 cup pumpkin seeds

1/2 cup toasted sunflower seeds (original recipe uses toasted hazelnuts)

Preheat oven to 375 degrees. Grease an 8 x 10 baking dish and spread the berries in an even layer on the bottom of the dish and set aside. In a mixing bowl combine the oats, baking powder, ginger and salt. In another bowl add the eggs, milk, and vanilla and whisk until combined. In a smaller bowl mix the honey/maple/agave syrup, 1 tbsp coconut oil and the nuts/seeds (use your fingers to make sure all of the seeds/nuts are well coated). Pour the dry oat mixture evenly over the berries then pour the egg mixture over evenly. Sprinkle the seed mixture on top and bake for 35-40 minutes or until the oatmeal is set (no liquid) and the seeds are lightly browned and crunchy. Cool slightly before serving.

Green Curry Vegetable Macaroni & Cheese

curry macaroni 2

Macaroni & cheese is one of my all-time favs when it comes to comfort food. Is there anything better on a bad day then a nice big bowl of macaroni and cheese? When food supplies are low I tend to whip this up quite frequently as an easy weeknight dinner. Mixing in different spices and vegetables every time to keep it fun! Here The classic dish gets dressed up with spicy green curry paste, fresh lemon and parmesan cheese.

curry macaroni 1

curry macaroni 3

curry macaroni 4

Green Curry Vegetable Macaroni & Cheese

1 3/4 cup dried pasta

3 large cloves of garlic, minced

olive oil

3 medium carrots, sliced

about a tbsp of soft cheese, I used a laughing cow wedge

1 tsp green curry paste

1-2 tbsp plain yogurt or milk

frozen spinach + corn

grated parmesan cheese

squeeze of lemon

sriracha

salt

Boil pasta according to box directions, I used quinoa shell pasta. drain pasta and set aside. Add minced garlic and about a tbsp of olive oil to the same pot. cook for one minute then add the spinach, corn and carrots. Cook until the vegetables are warm. Then add pasta back to pot with the yogurt or milk, green curry paste and soft cheese. I used laughing cow, you can use any type of cheese you like. Stir till combined and add more yogurt/milk if necessary to get the right consistency. If you want your macaroni to have a little more zing then go ahead and throw in a bit more green curry paste! Once everything is well combined and hot season to taste with salt, fresh lemon juice, and sriracha (if you like it a bit spicy). Serve with a lemon wedge and grated parmesan cheese on top.

Creamy Eggs + Leeks with Baby Hasselback Potatoes

egg3

This yummy breakfast was made on a whim and serves one. For when you just need some solo-brunch time.

Feel free to make as much as you like, however! I didn’t use exact measurements and ended up throwing a bunch of things together as I went along. The plump sweet white corn combined with soft cheese, eggs, basil, and sautéed leeks is one hell of a tasty combination. All topped off with the slight saltiness of kalamata olives.

egg1

egg2

Creamy Eggs + Leeks with Baby Hasselback Potatoes

5-10 small potatoes (I used a combination of red, yellow and purple)

Olive oil

Sea salt

Basil, dried or fresh

Coconut oil

1 colve of garlic, minced

1 leek, chopped

milk

2 eggs

basil, dried or fresh (I used dried)

chopped kalamata olives

Spinach + white corn (fresh or frozen, I used frozen)

freshly grated parmesan cheese

soft cheese (cream cheese, goat, I used laughing cow garlic and herb)

Preheat your oven to 400 degrees. Scrub your potatoes, then slice thinly with a sharp knife just until you reach the bottom (so that all the slices are still connected). Place in a glass baking dish, drizzle with olive oil, sea salt, and basil. Toss lightly to coat and place in the oven while you prepare your eggs. Cook until potatoes are cooked through and the edges begin to brown.

In a small saute pan heat a small spoonful of coconut oil and add the minced garlic. Cook for a minute until brown and fragrant then add the chopped leek. Saute until leek pieces are soft and tender. In a small bowl whisk eggs with the chopped kalamata olives, basil, a pinch of sea salt, a large tbsp of grated parmesan cheese, and a few generous splashes of milk. Add egg mixture to the pan with the garlic and leeks, heat on med-low. Add spinach, white corn, and soft cheese to the pan and slowly scramble until eggs are cooked. Top with extra parmesan cheese and fresh basil. Serve warm with potatoes, preferably with a large glass of orange juice and enjoy the spring sunshine.

~

Red Currant and Poppyseed Muffins

It is funny how fast the months slip by…for the first time I do not have access to the time I once did during these warm months. And time is everything. Especially when you want to make every flavor of popsicles under the sun, plan picnics, travel, and run around half-naked in a bathing suit. But trying to do said things as much as possible is all one can do.. even if not as frequently as desired. In this mindset, what better way to brighten a quick trip to the market then coming upon red currants. I have never tasted red currants before and am very excited to jump on this summer bandwagon.

Red currants are very tart. Only certain people can enjoy eating them plain (and not make crazy distorted faces…guilty) They pair beautifully with other berries such as raspberries and blackberries. Throw them in your morning cereal, oatmeal, in a jam or compote….or in MUFFINS. Or morning(cupcake)muffins. For anything containing oats is instantly thrown into the ‘meant for breakfast’ category.

Red Currant and Poppyseed Muffins
 
1 cup red currants, lightly rinsed
1/2 cup brown rice flour
1/4 cup quinoa flour
1/4 cup almond flour
1 cup milk, regular or nut milk
1 cup rolled oats
1 egg
1/4 cup coconut oil
2 tbsp honey
2 tsp baking powder
1/2 tsp salt
1 tsp pure vanilla extract
1 tbsp poppyseeds
dash of cinnamon (optional)
muscavado sugar (optional)
**You can also sub 1 cup of oat flour instead of the ones listed.
 
Preheat your oven too 400 degrees. Grease a muffin pan. In a large bowl combine flours, oats, baking powder, salt, and poppy seeds. In a smaller bowl add milk, egg, coconut oil, honey, and vanilla. Stir until combined then add the wet ingredients to the dry and mix. Stir in the red currants last. Fill your muffin cups around 3/4 of the way. You can stir a few dashes of ground cinnamon into the batter beforehand or sprinkle a bit on top of the muffins right before you put them in the oven. If you want a sweeter touch take a few pinches of muscavado sugar (or brown sugar) and sprinkle the tops of the muffins before putting them in the oven as well. Bake for around 20 minutes until the edges start to golden and a toothpick comes out clean.Cool before storing.

Enjoy ~