Detox Breakfast: Blueberry-Coconut Baked Steel Cut Oatmeal

Prep Time: 5 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 5 minutes

Yield: 8-10 servings

In this recipe I used lots of fresh blueberries and some dried ones too. They are all baked into the oatmeal and I made a fresh blueberry sauce too.

Please don’t forget the extra blueberry sauce. Trust me on this one…it is worth the few extra minutes of your time.

Besides they sound kinda cute when they pop, burst and sizzle in the skillet. Also don’t forget the nuts. That would be tragic…
The smell that fills the house as this bakes is wonderful…just like blueberry pie.

Ingredients

Oatmeal

• 1 1/2 cups (260 grams) Steel Cut Irish Oats
• 1/2 teaspoon ground Ginger
• 1/2 teaspoon fine Sea Salt
• 1 teaspoon Baking Powder
• 4 cups (950 ml, 32 ounces) unsweetened Vanilla Almond Milk
• 2 cups (480 ml, 16 ounces) light unsweetened Coconut Milk
• 1 1/2 (240 grams) cups fresh Blueberries (frozen OK too, do not thaw first)
• 1/4 cup (47 grams) unsweetened dried Blueberries
• 1/4 cup (22 grams) unsweetened Coconut Flake
• Vanilla Stevia Drops or your favorite natural sweetener to taste

Blueberry Sauce

• 2 cups (360 grams) fresh or frozen Blueberries

Optional Toppings

• Toasted Nuts
• Coconut Flake
• Whipped Cream (vegan or not)
• extra dried and fresh Blueberries
• Coconut Milk

Method

Oatmeal

• Pre heat oven to 350 degrees F with the rack in the center. Lightly coat a 13X9X2" inch baking dish with cooking spray. Combine all ingredients in a large bowl adding blueberries and coconut last. Sweeten to taste (I used 2 droppers full of vanilla stevia drops.) Bake for about one hour. The oatmeal will appear not done when you take it out of the oven. Remove from the oven and let it cool to room temperature. Then put it in your refrigerator overnight for best results. It will thicken nicely in there.

Blueberry Sauce

• Heat the blueberries with a splash of water over medium high heat. When you hear them sizzle reduce heat to medium and cook for about 5 minutes until saucy. Mash the blueberries against the side of the pan with a spatula.
• Serve oatmeal with some almond or coconut milk and blueberry sauce.

Notes

• Cook this oatmeal the night before you plan on serving it so I has time to thicken in the refrigerator. Re-heat portions before serving.

Source: https://marlameridith.com/blueberry-coconut-baked-steel-cut-oatmeal-recipe/

 

 

How to make Healthy Eggs Benedict from Jillian Michael

Healthy Eggs Benedict from Jillian Michael

Nutritional Information Amount Per Serving

260 Calories
Total Fat 7g
Saturated Fat 2g
Sodium 391mg
Carbohydrates 40g
Dietary Fiber 7g
Protein 14g
Cholesterol 211mg

 

 

 

 

 

 

 

Ingredients

• cooking spray light
• 3 clove(s) garlic minced
• 10 ounce(s) spinach, packaged and prewashed organic, washed again salt to taste

• 3 ounce(s) vinegar, white
• 4 large egg(s)
• 2 large tomato(es) organic, sliced
• 4 English muffin, 100% whole-wheat  toasted
• freshly ground pepper  to taste

Instructions

1.      Coat a medium sauté pan with cooking spray and heat on medium. Heat garlic until slightly tender, add the spinach, and cook until soft, adding a pinch of salt if desired. 

2.      Bring 2 quarts of water and vinegar to a slow boil in a medium saucepan. Crack open an egg in a small bowl or cup to ensure that there aren't any pieces of shell in the yolk or white. With a wooden spoon, quickly stir the liquid in the pot to create a spiral, or "tornado," gently pour the egg into the center of the tornado, and stop stirring. Remove the egg with a slotted spoon when it looks like it has cooked through. Repeat with the remaining 3 eggs. 

3.      Place tomato slices on toasted muffin halves, followed by the desired amount of spinach, and top with egg and black pepper to taste. Serve.

Source: http://www.jillianmichaels.com/food-fitness/public-site/recipe-for-healthy-eggs-benedict/11619/