FOOOOOD

Today was a Chocolate Covered Katie kind of day.


 For breakfast: (things in BOLD are my commentary :)

Oatmeal Cupcakes To Go

(makes 24-25 cupcakes)

Adapted from: Cookie Dough Baked Oatmeal.

• 5 cups rolled oats (400g)
• 2 1/2 cups over-ripe mashed banana, measured after mashing (600g)
• 1 tsp salt
• 5 NuNaturals stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead) (I used the real maple syrup)
• optional: 2/3 cup mini chocolate chips (not optional :)
• 2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup.)
• 1/4 cup plus 1 tbsp oil (also known as 1/3 cup) (45g) (I really like coconut, but veg oil will also work. For lower-fat substitution notes, see nutrition link below.)
• 2 1/2 tsp pure vanilla extract
• optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional (I did this- it made a nice little bit of crispiness on top. Yum.). These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

http://chocolatecoveredkatie.com/2013/01/08/breakfast-oatmeal-cupcakes-to-go/

For dinner we had:

Sloppy Loes

(Lentil Sloppy Joes)

• 2 15-oz cans lentils, drained and rinsed (about 3 cups cooked lentils) (I cooked my own lentils. 1 1/2 cups dry lentils turned out to be about the right amount, cook according to package directions)
• 1 tbsp minced garlic
• 1 1/4 tsp chili powder
• 1 tbsp ground cumin
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1-2 stevia packets, or 3-5 tsp sugar or sweetener of choice, or to taste (I used 2 stevia packets)
• 14 oz tomato sauce (I used no-salt-added)
• up to 1 cup water
• 1 tbsp apple cider vinegar
• 2 tbsp soy sauce (or soy-free alternative)
• optional: 1/2 an onion (diced) and 2 tsp oil (I used a whole onion)

If making these on the stovetop: sauté the onion and garlic in the oil until onion is translucent. Add lentils and spices, stir, then add all other ingredients and cook uncovered (stirring occasionally) until thick like sloppy joe filling. If making this in the microwave: add all ingredients to a large microwave-safe dish (minus the onion and oil, which you won’t use with this method). Microwave until it boils, stir, then repeat the process until it is thick like sloppy joe filling. Makes about 5 cups.

http://chocolatecoveredkatie.com/2012/10/26/super-healthy-lentil-sloppy-joes/

The boys were doubtful at first, but once I convinced them to try it, it turned out to be a hit.  Some even had seconds. I used those little slider buns- perfect size for the kiddos.

For breakfast tomorrow:

Oreo Cookie Pancakes

(serves 1)

• 1/2 tsp white or apple cider vinegar (2g)
• 5 tbsp milk of choice (75g)
• 1 tsp pure vanilla extract (4g)
• 1 tbsp coconut or veg oil (sub applesauce only if you like the taste of fat-free pancakes.) (10g)
• 1/4 cup spelt flour (or all-purpose or gluten-free all-purpose) (34g)
• 3/4 tsp baking powder
• 1/8 tsp salt
• 1 1/2 tbsp cocoa powder (7g)
• 1 stevia packet or 1 tbsp sugar (or 1 tbsp agave and decrease milk by that amount)
• 1-2 crushed Oreo-style cookies or Healthy Oreos
• 1/2 container vanilla yogurt of choice (I used SoDelicious coconut) (80g)

In a small measuring glass, combine first four ingredients and whisk. Set aside. Combine next 5 ingredients in a bowl and stir well. Place a non-stick pan, greased with either oil or oil spray, over medium heat. While it heats, turn your attention back to the food: pour wet into dry and stir until just mixed. (Don’t over-mix.) Then cook your pancakes (I did mine in two batches), adjusting the heat a little lower if necessary. Flip when bubbles appear and the sides are just cooked enough to flip without breaking. Meanwhile, combine the final two ingredients, then spread on cooked pancakes. Recipe makes 7-8 silver dollar pancakes, as shown in the photos.

http://chocolatecoveredkatie.com/2013/02/11/healthy-chocolate-oreo-cookie-pancakes/

I'm not going to use any oreos in it. I figure the pancakes with vanilla yogurt will work just fine. But I'm going to have to at least quadruple the recipe, though :)

OK fine, I'll do it for you: (quadrupled)

• 2 tsp white or apple cider vinegar (2g)
• 1 1/3c milk of choice (75g)
• 4 tsp pure vanilla extract (4g)
• 4 tbsp coconut or veg oil (sub applesauce only if you like the taste of fat-free pancakes.) (10g)
• 1 cup spelt flour (or all-purpose or gluten-free all-purpose) (34g)
• 3 tsp baking powder
• 1/2 tsp salt
• 6 tbsp cocoa powder (7g)
• 4 stevia packets or 4 tbsp sugar (or 4 tbsp agave and decrease milk by that amount)
• 4-8 crushed Oreo-style cookies or Healthy Oreos
• Vanilla yogurt to serve

I hope they are as good as they look. :)

Have a good week!