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Orange Creamsicle Baked Oatmeal
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6 servings
Orange Creamsicle Baked Oatmeal

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Recipe adapted from:
Monique Volz

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$0.00 Cooking Fee
Serving Size: 1/2 cup

Vegetarian
Gorgeous orange baked oatmeal that tastes just like an orange creamsicle! This bright and fresh orange baked oatmeal is naturally sweetened with a bit of pure maple syrup and has wonderful hints of fresh orange juice and zest in every bite. Drizzled with a little orange yogurt topping or add some fun flavor mix-ins for the perfect brunch treat!
https://www.ambitiouskitchen.com/orange-baked-oatmeal/

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https://www.ambitiouskitchen.com/orange-baked-oatmeal/

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil or nonstick cooking spray and set aside.
In a large bowl, whisk together the eggs, pure maple syrup, orange zest, orange juice, melted butter, almond milk and both vanilla and almond extracts until well combined.
Add the dry ingredients to the bowl with the wet ingredients: oats, baking powder and salt. Mix until well combined.
Pour mixture into prepared pan and smooth top. Bake for 40-55 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, while you make the orange glaze.
To make the orange vanilla glaze: in a small bowl, mix together the greek yogurt, powdered sugar, orange juice, zest and vanilla; mix to combine. Add more orange juice if necessary to thin it out so you can drizzle it over the top of the oatmeal. Drizzle over the top of the oatmeal, cut into 6 slices and serve!

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size6

Ingredients

Ingredients
Wet ingredients:
2 each egg
⅓ cup pure maple syrup
1 each large orange zested
½ cup orange juiced
1 tablespoon butter melted, vegan butter or melted and cooled coconut oil
1 ¼ cup unsweetened vanilla almond milk or milk of choice
½ tablespoon pure vanilla extract
Dry ingredients:
2 cup old fashioned rolled oats
1 teaspoon baking powder
¼ teaspoon Kosher salt
Orange yogurt topping:
2 tablespoon plain or vanilla Greek yogurt or sub dairy free yogurt or softened cream cheese
1 tablespoon powdered sugar or you can sub maple syrup or honey
1-2 teaspoon orange juiced to thin
½ teaspoon orange zest
¼ teaspoon pure vanilla extract

Cooking Tools Required
9x9 baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

Nutrition
Calories: 197kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 241mg | Potassium: 193mg | Fiber: 3g | Sugar: 15g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 144mg | Iron: 1mg

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Mars Chocolate Bar Overnight Oats
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1-10 servings
Mars Chocolate Bar Overnight Oats

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Recipe adapted from:
Empower Coaching

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Vegetarian
Overnight oats make a great on-the-go breakfast! Please note, this dish requires overnight refrigeration before ready to eat.
https://empoweronlinecoaching.com

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https://empoweronlinecoaching.com

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Instructions
Mix together your oats, protein powder + some water.
Then add 3/4 of the Greek yoghurt.
Next, melt your Biscoff and mix this with a splash of almond drink for the next layer.
Once you’ve added your Biscoff layer, melt your dark chocolate and mix this with the remaining Greek yoghurt and spread this over the top.
Cut up your Mars bar and sprinkle this or add chunks to the top. Repeat procedure for remaining servings.
Pop into the fridge and enjoy the next day.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 cup 0% Greek yogurt
3 1/3 cup old fashioned rolled oats
4 ounce Mars chocolate bar
10 teaspoon Lotus Biscoff spread
10 scoop whey protein powder
2 ounce 70% dark chocolate
20 tablespoon unsweetened almond milk
glass cups for serving

Cooking Tools Required
jar with lid, Measuring cups and spoons, Microwave, Mixing bowls, Spatula

Nutrition
Calories: 388kcal | Carbohydrates: 41g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 133mg | Potassium: 336mg | Fiber: 4g | Sugar: 19g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 4mg

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Blueberry Cookies
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
26 servings
Blueberry Cookies

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Recipe adapted from:
Ann Drake

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 cookie

Vegetarian
This blueberry cookie recipe is simple and sweet...and so delicious. These little round cookies are bursting with blueberry goodness! They are perfect for breakfast, a snack, or dessert.
https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

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https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

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Instructions
Preheat oven to 375 degrees F.
Line a cookie sheet with parchment paper. Set aside.
Rinse blueberries and let drain on a paper towel. Pat dry. Set aside.
In a medium bowl whisk together the flour, salt, baking powder, and cinnamon. Set aside.
In the bowl of a standing mixer with the paddle attached, beat the brown sugar and butter for 3 minutes, or until fluffy. Make sure to scrape the sides of the bowl.
Add the egg and vanilla, and mix very well.
Add flour mixture, and mix again.
The dough will be a bit dry, so add the milk one tablespoon at a time.
Fold in blueberries.
Put 1/2 cup white sugar on a plate or piece of wax paper.
Form balls of dough and roll in white sugar. Balls should be 1 to 1.5 inches in diameter. Place balls on parchment lined cookie sheet.
Bake for 10 -12 minutes. Cookies are done when they are lightly browned around the edge.
Cool cookies on pan for 1 minute, and then remove to wire rack to cool.

Cook Times

Active Prep20

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time32 minutes

Recipe Serving Size26

Ingredients

Ingredients
1/2 cup butter 1 stick, at room temperature
3/4 cup brown sugar firmly packed
1 egg large
1 teaspoon pure vanilla extract
2 tablespoon milk
3/4 cup fresh blueberries
1 3/4 cup all-purpose flour
1/4 teaspoon Kosher salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup granulated sugar for rolling

Cooking Tools Required
Baking sheet, Colander, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, plate, Spatula, Stand Mixer

Nutrition
Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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Clean Diet Honey Cake
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Clean Diet Honey Cake

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slice

Dairy Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Walnuts, honey, and almond flour combine to create this delicious grain-free loaf cake. Perfect for a quick breakfast, dessert, or snack.

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Adjust the ingredients measurement scale here by changing this number. 12 people

Instructions
Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
With a hand mixer, beat the egg whites for about one minute until they are foamy.
Add the yolks, honey, oil, baking soda, baking powder and coffee, mixing until well blended.
Gently fold the almond flour and walnuts into the yolk mixture.
Pour into prepared loaf pan and bake at 350o F for 40-60 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time50 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
1 teaspoon coconut oil for greasing the pan
5 egg separated
Beat together:
3/4 cup honey
1⁄3 cup coconut oil
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 cup coffee strong, such as Turkish or a shot of espresso
Fold in:
2 1⁄2 cup almond flour
1/2 cup walnuts finely chopped

Cooking Tools Required
8x5 inch Loaf Pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 232kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 68mg | Potassium: 47mg | Fiber: 2g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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Homemade Granola Pecans and dried fruit
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Homemade Granola Pecans and dried fruit

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 cup

Dairy Free Egg Free Refined Sugar Free Vegetarian
Homemade granola with pecans and dried fruit.

Homemade Granola Pecans and dried fruit quantity

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Instructions
Chop pecans and dried fruit.
In a large mixing bowl combine oats, chopped dried fruit, chopped pecans, cinnamon, nutmeg and salt.
Mix dry ingredients.
In a separate bowl mix the maple syrup, honey and coconut oil until combined.
Pour the wet ingredients over the dry ingredients and mix until all of the oats look wet.
Place granola mix on to a sheetpan and bake for 15 minutes at 325 degrees.
Remove pan from oven and mix granola with a spatula so it doesn't stick.
Return to oven for another 15 min.
Let cool enough to handle.
Crumble in to a ziploc bag or jar.

Cook Times

Active Prep7

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time37 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
1/2 cup coconut oil
1/4 cup honey
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 cup old fashioned rolled oats
1 cup pecans
1 cup dried fruit assortment of your favorite, chopped
1/4 teaspoon pure vanilla extract

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

Reheating/Serving Instructions
Serve with your favorite yogurt and fresh fruit like a parfait, or with milk and fruit like cereal.

Nutrition
Calories: 313kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Sodium: 119mg | Potassium: 179mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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Banana Flax Bread
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Rated 0 out of 5
12 servings
Banana Flax Bread

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Recipe adapted from:
Dr. Sonali Ruder

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 inch slice

Soy Free Vegetarian
This Banana Flaxseed Bread recipe is packed with nutrients as well as flavor! It uses a mixture of white whole wheat, and all-purpose flour, plus ground flaxseed.
https://thefoodiephysician.com/dining-with-doc-banana-flax-bread/

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https://thefoodiephysician.com/dining-with-doc-banana-flax-bread/

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Instructions
Preheat oven to 350F
Mix the bananas, yogurt, egg, oil, and vanilla together in the bowl until combined.
Add the sugar and continue to mix until combined.
Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl.
Add the dry ingredients to the wet ingredients in the mixer and beat until just combined ( do not over-mix).
Optional stir the nuts into the batter.
Pour batter into a 9 x 5 inch loaf pan coated with cooking spray.
Bake in the oven for 50 to 55 minutes, or until toothpick inserted in the center comes out clean.
Remove from oven and cool for 10 minutes in the pan.
Remove from pan and let cool on wire rack.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size12

Ingredients

Ingredients
1.5 cup ripe banana mashed
1/3 cup reduced fat vanilla Greek yogurt
2 egg large
1/4 safflower oil
1/2 teaspoon pure vanilla extract
2/3 cup light brown sugar or coconut palm sugar
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/3 cup flax seeds meal
1.5 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon Kosher salt
Optional:
1/2 cup walnuts or pecans, chopped

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula, Whisk

Reheating/Serving Instructions
Can be frozen

Nutrition
Calories: 198kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 203mg | Potassium: 202mg | Fiber: 3g | Sugar: 16g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg

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Egg in the Hole
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Egg in the Hole

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 eggs

Dairy Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Acorn squash makes a great "dish" to these baked eggs!

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Preheat oven to 375° F
Slice squash crosswise in order to get at least 3-4 slices with complete holes per squash. Your good slices should be about ¾ inch thick.
Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 min.
While the squash is in the oven, place walnuts on a cutting board and chop them.
Take the squash out of the oven and drizzle each slice with a little bit of oil.
Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle walnut crumbles over the entire surface of the squash slices and eggs.
Return to the oven for 8-10 minutes or until the eggs are done to your liking.
Garnish with fresh parsley and serve immediately

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
6 acorn squash sliced, 2 slices per serving
20 egg 2 eggs per serving
6 tablespoon avocado oil
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
16 walnut halves chopped
2 tablespoon Italian parsley chopped

Cooking Tools Required
Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat in 350 degree oven for 15 minutes or until heated through.

Nutrition
Calories: 325kcal | Carbohydrates: 28g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 598mg | Potassium: 1039mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1493IU | Vitamin C: 30mg | Calcium: 140mg | Iron: 4mg

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Orange Creamsicle Baked Oatmeal

Orange Creamsicle Baked Oatmeal

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Mars Chocolate Bar Overnight Oats

Mars Chocolate Bar Overnight Oats

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Blueberry Cookies

Blueberry Cookies

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Clean Diet Honey Cake

Clean Diet Honey Cake

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Beat together:

Fold in:

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Homemade Granola Pecans and dried fruit

Homemade Granola Pecans and dried fruit

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Banana Flax Bread

Banana Flax Bread

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Egg in the Hole

Egg in the Hole

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