B-Boost Muffins

Ingredients:

• 2 ½ cup old fashioned oats
• ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 cup greek yogurt
• ¼ cup sweetener  (sugar or stevia)
• 2 tbsp real maple syrup
• 2 eggs
• 1 cup blueberries

 Directions:

1.       Preheat oven to 400 °F.  Line a muffin tin with foil liners sprayed lightly with cooking spray.  (these muffins tend to stick)

2.      Place all ingredients except the blueberries in a food processor.  Process until smooth and combined.

3.      Fill each muffin cup ½ way, then top with 3 blueberries.  Fill the rest of the muffin tin, and top with 3 more blueberries.

4.      Bake 20-25 minutes or until a toothpick comes out clean.

Crustless Italian Quiche

This quiche reminds me of the flavors of pizza.  You can whip it together in no time and make it ahead so all you have to do during the week is warm it up!

Ingredients:

• 16 oz.  low fat cottage cheese
• 2 cups fresh spinach, chopped (or substitute 10 oz. frozen chopped spinach, thawed & drained)
• 1 cup part-skim mozzarella cheese
• 1/2 cup tomatoes, seeded and diced
• 1/2 cup bell peppers, diced
• 4 eggs, beaten
• 1/3 cup parmesan cheese
• 1 tbsp dried italian spices

Directions:

Heat oven to 350ºF.  Mix all ingredients in a bowl until blended.

Swiss Oatmeal to Go

The first time I had Swiss Oats was at a great little restaurant in Chicago called the Corner Bakery. They are perfect in the summer because they are served chilled. The recipe below is my healthier version of Swiss Oats. I make them in individual cups so I can grab them on my way out the door in the morning.

Ingredients:

• 2 1/2 cups oats (old-fashioned)
• 3 tbsp chia seeds
• 3 tbsp flax meal
• 3 cups milk (almond milk is great!)
• 3 tbsp honey
• 2 tbsp ground cinnamon
• 1/2 cup nuts (optional)
• 1/2 cup dried fruits (optional)
• 1 cup fresh fruit, chopped (optional)

 

Directions:

Night before:

Stir oats, chia seeds, flax meal, cinnamon, nuts and dried fruits together in a large bowl.  Divide equally among 6 cups.  Combine 1/2 cup milk and about 1/2 tbsp of honey in each cup.  Stir gently to combine.

Allow to soak in overnight in refrigerator, covered.

In the morning, top with fresh fruit, if desired.