I don't link to other blogs/sites that often.. but this one looked WAY to yummy to NOT share! And honestly, if I post it here... I won't lose it!! HA HA HA! I'm a huge fan of soaked/fermented oats. But eating hot oatmeal in the summer is something that never happens here. These recipes look fabulous and healthy! If you are doing the hcg protocol you'd want to wait to have them until phase 4, or enjoy these while loading! If loading be sure to add some melted coconut oil or butter right before serving to kick up the fat content! I didn't look through all the recipes on this site so please don't think I endorse them ALL just because I'm linking this one for you all to enjoy. I know that the readers here are wise in their food choices and always wanting to learn, so use your discernment and tweak recipes as needed to suit your personal nutritional needs.
http://www.theyummylife.com/Refrigerator_Oatmeal
Showing posts with label Phase 4 Recipes. Show all posts
Showing posts with label Phase 4 Recipes. Show all posts
Wednesday, June 20, 2012
Thursday, June 14, 2012
Frozen Yogurt
I made yogurt the other day and have not had time to strain it into Greek Yogurt, so I decided to put some in my ice cream maker tonight. The end result was a creamy slightly tart ice cream. YUMMY!
2 cups cream
1 Tbsp.Vanilla Extract
1/4 tsp powdered stevia or vanilla cream stevia to taste or your favorite sweetener. The original recipe called for 3/4 cup sugar but I don't usually use sugar at all.
Put all ingredients into your ice cream maker and process until ready. My ice cream maker is a 2 quart so my maximum liquid is 6 cups. If your ice cream maker is smaller then just decrease the yogurt and cream so it will fit.
Frozen Yogurt
4 cups yogurt (see my yogurt recipe here: http://roundsrecipesreallife.blogspot.com/2012/03/greek-yogurt-recipe-phase-3.html )2 cups cream
1 Tbsp.Vanilla Extract
1/4 tsp powdered stevia or vanilla cream stevia to taste or your favorite sweetener. The original recipe called for 3/4 cup sugar but I don't usually use sugar at all.
Put all ingredients into your ice cream maker and process until ready. My ice cream maker is a 2 quart so my maximum liquid is 6 cups. If your ice cream maker is smaller then just decrease the yogurt and cream so it will fit.
Wednesday, June 13, 2012
Homemade Flavored Liquid Stevia
Our family uses stevia as our primary sweetener the Sweetleaf flavors are our favorite. BUT I'm finding that I cannot afford them since we go through at least 2 bottles a week. I found a recipe online for homemade stevia and I altered it to make flavored stevia. Here is my recipe:
Flavored Liquid Stevia
1 1/2 Tbsp warm water
1 1/2 Tbsp extract*
1 tsp powdered stevia**
Empty bottle of the flavor you want to make, or relable old bottles to make new flavors.
Combine all ingredients. Allow to sit a couple minutes. Stir well. Pour into empty bottle.
* Here are some of the extracts I've tried: vanilla, chocolate, orange, caramel, root beer, etc. When I run out of English toffee I'm going to try combining chocolate & caramel and see if I can come up with my own version of English toffee.
** Be sure the powdered stevia you purchase does NOT have added sugar. Get a pure powdered stevia. Depending on how strong your powdered stevia is you may need a little more or a little less of the stevia. Just play with the amount until you get the sweetness you enjoy.
Flavored Liquid Stevia
1 1/2 Tbsp warm water
1 1/2 Tbsp extract*
1 tsp powdered stevia**
Empty bottle of the flavor you want to make, or relable old bottles to make new flavors.
Combine all ingredients. Allow to sit a couple minutes. Stir well. Pour into empty bottle.
* Here are some of the extracts I've tried: vanilla, chocolate, orange, caramel, root beer, etc. When I run out of English toffee I'm going to try combining chocolate & caramel and see if I can come up with my own version of English toffee.
** Be sure the powdered stevia you purchase does NOT have added sugar. Get a pure powdered stevia. Depending on how strong your powdered stevia is you may need a little more or a little less of the stevia. Just play with the amount until you get the sweetness you enjoy.
Thursday, May 3, 2012
High Protein Granola Bars
I make these bars for my children to take to school in their lunches. There are many variations you can try.. my favorite is with chocolate chips and raisins but would you believe that NONE of my children like raisins. So sad!
High Protein Granola Bars
6 cups thick or old fashioned oats
3 cups milk ( or 2 1/2 cups milk and 1/2 cup kefir)
1/2 - 1 cup honey
1/2 cup melted coconut oil
2 eggs
1/2 cup whey vanilla protein powder (plain may be used too)
1 tbsp vanilla extract
1 tsp baking powder
1/2 cup raisins or dried cranberries (optional)
1/2 cup chopped pecans or walnuts (optional)
1 cup chocolate chips (optional)
1. The night before soak the oats in the milk/kefir mixture. If you do not have kefir, use a total of 3 cups of milk and add 2 tbsp of yogurt to the milk.
2. The next day, combine all the ingredients. If you want to withhold the chocolate chips and use them as an "icing". My children like them better with a thin layer of chocolate on top rather than chocolate chips inside.
3. Spread in a stoneware bar pan or cookie sheet. Bake at 350 degrees for 35-45 minutes or until lightly golden and set. If desired sprinkle chocolate chips over the hot bars. When the chip are melted spread over the bars. Allow bars to cool completely before cutting into bars. Store individually wrapped in the refrigerator. They last around 2 weeks in the refrigerator.
I make these bars for my children to take to school in their lunches. There are many variations you can try.. my favorite is with chocolate chips and raisins but would you believe that NONE of my children like raisins. So sad!
High Protein Granola Bars
6 cups thick or old fashioned oats
3 cups milk ( or 2 1/2 cups milk and 1/2 cup kefir)
1/2 - 1 cup honey
1/2 cup melted coconut oil
2 eggs
1/2 cup whey vanilla protein powder (plain may be used too)
1 tbsp vanilla extract
1 tsp baking powder
1/2 cup raisins or dried cranberries (optional)
1/2 cup chopped pecans or walnuts (optional)
1 cup chocolate chips (optional)
1. The night before soak the oats in the milk/kefir mixture. If you do not have kefir, use a total of 3 cups of milk and add 2 tbsp of yogurt to the milk.
2. The next day, combine all the ingredients. If you want to withhold the chocolate chips and use them as an "icing". My children like them better with a thin layer of chocolate on top rather than chocolate chips inside.
3. Spread in a stoneware bar pan or cookie sheet. Bake at 350 degrees for 35-45 minutes or until lightly golden and set. If desired sprinkle chocolate chips over the hot bars. When the chip are melted spread over the bars. Allow bars to cool completely before cutting into bars. Store individually wrapped in the refrigerator. They last around 2 weeks in the refrigerator.
Sunday, March 4, 2012
Nourishing Baked Oatmeal -- Phase 4
Many people find that even when they enter phase 4 of maintenance that they still have to watch the amount of grains, sugar and starch they consume. If you are the type that can handle some this is well worth the eating! Even if you choose this is too much for you, your family will love it!
Nourishing Baked Oatmeal
The night before:
6 cups Thick Rolled Oats (old fashioned oats)
2 cups milk
2 Tbsp Kefir, yogurt, whey, or lemon juice
1 cup warm water
Place all these ingredients in a bowl, stir to combine, cover and leave at room temperature over night.
In the morning add:
4 eggs
4 tsp baking powder
1 tsp sea salt
1 cup Coconut Oil melted
1 cup Honey or real maple syrup (or you can use 1/2 c and some stevia if you want to reduce the sugar)
1. Stir well to combine.
2. Pour into a cookie sheet that is at least 11 X 15 in size.
3. Bake at 350 degrees for 25-35 minutes until set and slightly golden.
4. Serve with milk or cream.
5. If there are left overs, press some sugar free or regular chocolate chips into the oatmeal "bars". Return them to an oven that is about 200 degrees for about 5-10 minutes to allow the chocolate to soften. Spread the chocolate with a spatula. You may also sprinkle over the melted chocolate chopped nuts. Allow bars to cool and cut them into "granola bars.
Variations:
1. If you enjoy raisins or dried cranberries add 1/2 - 1 cup to the soaking mixture and increase your water by 1/2 cup. The raisins/cranberries will plump up with the oats over night. Dried blueberries are lovely too.
2. You may add 1 cup of chopped nuts: walnuts, pecans, brazil nuts, etc to your mixture in the morning right before baking.
3. To increase the protein content I have even added 1/2 cup of vanilla protein powder to the mixture in the morning when adding all the other ingredients. It adds a lovely richness and then turns my "granola bars" into a healthy protein bar that my family gobbles up!
4. If you do NOT cook for a crew this recipe can easily be cut in 1/2 and baked in a 9" X 13" pan, or reduce it by a third and bake it in a 8" X 8" or 9" X 9" pan.
Nourishing Baked Oatmeal
The night before:
6 cups Thick Rolled Oats (old fashioned oats)
2 cups milk
2 Tbsp Kefir, yogurt, whey, or lemon juice
1 cup warm water
Place all these ingredients in a bowl, stir to combine, cover and leave at room temperature over night.
In the morning add:
4 eggs
4 tsp baking powder
1 tsp sea salt
1 cup Coconut Oil melted
1 cup Honey or real maple syrup (or you can use 1/2 c and some stevia if you want to reduce the sugar)
1. Stir well to combine.
2. Pour into a cookie sheet that is at least 11 X 15 in size.
3. Bake at 350 degrees for 25-35 minutes until set and slightly golden.
4. Serve with milk or cream.
5. If there are left overs, press some sugar free or regular chocolate chips into the oatmeal "bars". Return them to an oven that is about 200 degrees for about 5-10 minutes to allow the chocolate to soften. Spread the chocolate with a spatula. You may also sprinkle over the melted chocolate chopped nuts. Allow bars to cool and cut them into "granola bars.
Variations:
1. If you enjoy raisins or dried cranberries add 1/2 - 1 cup to the soaking mixture and increase your water by 1/2 cup. The raisins/cranberries will plump up with the oats over night. Dried blueberries are lovely too.
2. You may add 1 cup of chopped nuts: walnuts, pecans, brazil nuts, etc to your mixture in the morning right before baking.
3. To increase the protein content I have even added 1/2 cup of vanilla protein powder to the mixture in the morning when adding all the other ingredients. It adds a lovely richness and then turns my "granola bars" into a healthy protein bar that my family gobbles up!
4. If you do NOT cook for a crew this recipe can easily be cut in 1/2 and baked in a 9" X 13" pan, or reduce it by a third and bake it in a 8" X 8" or 9" X 9" pan.
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