Singing Bird Holistic Health Coaching

Blueberry Oatmeal (aka best oatmeal ever)

IMG_4185

This oatmeal is the perfect warming breakfast on a cool Fall day. Makes 2-3 servings.

INGREDIENTS

1 cup rolled oatmeal

1 cup whole milk

1 cup water

1/2 cup fresh blueberries

1/4 cup chopped pecans

cinnamon

cardamom

DIRECTIONS

Combine oatmeal, milk and water in a small saucepan. Add a good sprinkle of cinnamon (roughly 1/4 tsp.) and a pinch of cardamom. Bring to a boil over medium-high heat. Reduce heat to a simmer and cover. Cook for 12 minutes. When there is 5 minutes left on your cook time, add blueberries. After 12 minutes, remove from heat and stir in pecans. Serve with grass-fed butter.

 

Cinnamon Apple Oatmeal

Makes 2 large servings

Prep time 20 minutes

INGREDIENTS

1 cup rolled gluten-free oats

1 cup water

1 cup milk or your favorite milk alternative

1 granny smith apple, cut into bite-sized pieces

1 tsp. cinnamon + extra to sprinkle on top

cardamom

grass-fed butter

DIRECTIONS

Combine the water, milk, apple chunks, cinnamon and cardamom in a saucepan. Bring to a boil. Stir in the oats and reduce heat to simmer. Cover and cook for 10-20 minutes. I typically go for 15 minutes but it depends on how you like your oatmeal. If you prefer it more runny, cook for 10 minutes. If you like it more solid, cook for closer to 20. Serve with a dollop of butter and an extra sprinkling of cinnamon. Delish!

 

 

Apple Pie Overnight Oats

INGREDIENTS

½ cup rolled gluten-free oats

¾ cup almond milk

1 tbsp. almond butter

1 tsp. chia seeds

¼ tsp. ground cinnamon

2 dates, chopped

¼ cup chopped Granny Smith apple

OatsUnmixedSide

DIRECTIONS

Combine all ingredients in the jar except the apple. Stir vigorously. You may even want to put the lid on the jar and shake it like a Taylor Swift video. Or a polaroid picture. Stir in the apples at the very end. Pop that sucker in the fridge overnight and it will be waiting for you in the morning.

 

 

Pumpkin Almond Breakfast Cookies

INGREDIENTS

½ cup canned organic pumpkin

½ cup crunchy almond butter

1 tsp. vanilla extract

1 cup almond meal

1 tsp. cinnamon

¼ tsp. pumpkin pie spice

¼ tsp. baking soda

¼ tsp. sea salt

½ cup raw pecans, roughly chopped

1 tbsp. shredded coconut (no sugar added)

Pre-Baked

DIRECTIONS

Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Combine all wet ingredients in a medium-sized mixing bowl, stirring until well mixed. Stir in all dry ingredients except the raw pecans and coconut, and mix thoroughly. Add in the pecans and shredded coconut at the end and mix until just combined.

Spoon batter onto the parchment paper. This recipe will make roughly 12 cookies. Cook in the oven for 15 minutes. Allow to cool entirely and store in the fridge.

 

Asparagus and Eggs with Manchego and Prosciutto

INGREDIENTS

1 bunch asparagus, washed and ends trimmed

½ lemon

Sea salt

Pepper

2 Tbsp. olive oil

Manchego cheese

Prosciutto

2 pasture-raised eggs (buy the happy eggs people, it’s so worth it)

DIRECTIONS

Pre-heat your oven to 425 degrees F. Lay your washed and trimmed asparagus on a cookie sheet. Drizzle with 1 Tbsp. of olive oil, and the squeeze the juice of ½ lemon on top. Sprinkle with a little sea salt and pepper, and then toss together with your hands. Pop in the oven for 10 minutes or so.

Meanwhile, in another pan heat the other tablespoon of olive oil over medium heat. Add your eggs and cook either sunny side up or over easy, depending on how runny you like your yolk. You definitely want it to run a little bit because it adds a little sauce to the dish. Sprinkle your eggs with sea salt and pepper to taste as well.

Now to make a proper brunch, plating is important!! Start by laying one to two slices of prosciutto on each plate. When the asparagus are ready, transfer 5-6 stalks to the plate and lay over the prosciutto. Cut a couple of thin slices of manchego and put them on top of the asparagus. Make the sure the asparagus is still hot so the cheese melts a little bit. Then top each with one egg!!

Here I served it alongside a couple of slices of heirloom tomato drizzled with olive oil, and sprinkled with salt and pepper. Super easy and delicious.

Avocado Toast

INGREDIENTS

1-2 pieces of Ezekiel Sprouted Grain bread, toasted

½ avocado, mashed with a fork

4-5 cherry tomatoes, cut in half or thickly sliced

4-8 slices of English cucumber

Trocomare Herb Sea Salt

Fresh cracked pepper

Toast2

DIRECTIONS

Smother that creamy avocado goodness all over your toast. Lay the cucumber and cherry tomatoes on top. Sprinkle with Trocomare (you should really buy this the next time you are Whole Foods, it does wonders for veggies, salads, and sandwiches) and top with fresh cracked pepper. Serve open-faced and enjoy!!

Beware that sometimes the cucumber slices and/or the tomatoes try to make a slippery escape. Remain vigilant at all times.

Spring Greening Juice

INGREDIENTS

½ organic English cucumber

½ green apple

2 celery stalks

1 lemon

handful of mint

DIRECTIONS

Run all ingredients through a juicer and enjoy immediately!

Blueberry Oatmeal Smoothie

INGREDIENTS

½ cup gluten free rolled oats

1 cup homemade pecan milk (recipe included below, but you could also use a non-sweetened store-bought nut milk)

1 cup blueberries

1 frozen banana

1 Tbsp almond butter

½ tsp cinnamon

DIRECTIONS

 

The night before you are going to make your smoothie, soak your oats in your nut milk overnight. Add all items to your blender, and blend until smooth!

 

As far as blenders go, I use a NutriBullet and I love it. It’s probably one of the best kitchen tools that I ever bought. I use it pretty much everyday, whether it be for smoothies, making nut milk, or milling spices.

Brussels Sprouts Hash with Bacon

INGREDIENTS

1.5 lbs of Brussels sprouts

1 medium-sized yellow onion

1 red pepper

2-3 strips of bacon (I like this uncured organic bacon from Applegate http://www.applegate.com/products/organic-sunday-bacon)

2 pasture-raised eggs (try Vital Farms eggs…just trust me on this)

3 cloves garlic

3 Tbsp + 1 tsp olive oil, divided

½ lemon, zested and juiced

¼ tsp red pepper flakes

sea salt

DIRECTIONS

Pre-heat your oven to 400 degrees. Cut your Brussels sprouts in half and cut off any hard end pieces. Lay Brussels sprouts on a baking dish and drizzle over 2 Tbsp of olive oil. Sprinkle on sea salt to taste and toss to coat. Roast in the oven for 30 minutes, shaking them up once or twice so they brown evenly.

Meanwhile, cover a second baking dish or cookie sheet in foil. Lay out your bacon pieces. They can touch, but don’t have them overlap. Ever since I learned that you could make bacon in the oven, it is my absolute favorite (works for regular and turkey bacon). Pop your bacon in the oven for about 15-20 minutes, checking regularly to make sure it’s cooking as desired. You will want to empty out the bacon grease once or twice into a jar, so that they aren’t just bathing in their own grease. But save it! Don’t throw it away…we will get to it later.

While your sprouts and your bacon are roasting, dice up your onion and peppers. Heat the remaining Tbsp of olive oil in a sauce pan and then sauté your onion and peppers till soft, about 5-10 minutes.

The bacon will be done before your Brussels sprouts are. Take the bacon out of the oven and cut it into little pieces.

When your sprouts are cooked to your liking (some like them a little more firm…I enjoy mine a bit charred on the outside and nice and soft inside), take them out of the oven. Measure out 1 Tbsp of the bacon grease that you saved and heat over medium heat in another saucepan. Mince the garlic and sauté for 30 seconds. Add the Brussels sprouts, onions, and red peppers to this saucepan and sauté for 3-5 minutes.

Throw in the zest of ½ lemon, the juice of ½ lemon, the red pepper flakes, and the bacon and toss together.

In a third and final saucepan, heat 1 tsp of olive oil over medium heat. Add your eggs and cook till over easy. You want the middle to be a little runny when pierced with a fork.

Spoon the hash into a bowl and top with your egg.

Mexican Hot Chocolate Overnight Oats

The following recipe was inspired by this one over at MyWholeFoodsLife.com, and when I saw it, I knew that I immediately had to make it. I am also dying to try out this Cinnamon Roll Overnight Oats recipe.

INGREDIENTS

1/2 cup of gluten free rolled oats

3/4 cup of almond milk

2 tsp cacao powder

1 tsp chia seeds

1 Tbsp crunchy almond butter

1 date roughly chopped

1/4 tsp cinnamon

1/4 tsp vanilla extract

Dash of cayenne pepper

DIRECTIONS

In a mason jar, mix your cacao powder with your almond milk until blended. Add all the other ingredients and stir until they are completely mixed. Pop that jar in the fridge overnight and when you wake up you will have overnight oatmeal ready to go!

If you like chocolate in your breakfast, then by all means, you can eat this for breakfast. It is also a great dessert or sweet-esque afternoon snack.