Monthly Archives: November 2014

Oatmeal Breakfast Bar

Oatmeal Breakfast Bar Oatmeal Breakfast Bar

We have four breakfast eaters in our house, including one toddler and one four-year old, and not everyone is always delighted about the idea of an oatmeal breakfast.  While I’m happy to make other things for breakfast when there’s time, oatmeal is such dependable staple we’ve figured out how to make it stay interesting and attractive…for everyone!

The secret is the Oatmeal Breakfast Bar.  Like a taco bar – but for oatmeal.  A variety of toppings that each person can pick to customize their oatmeal just how they like it.  Even though there may be a large number of toppings at play, more toppings doesn’t necessarily translate into more time or effort if they’re all easily accessible.

This morning I glanced at my counter (picture above), and realized that the number of oatmeal toppings we have on a daily basis is  a little bonkers.  But it’s really ok – I just pop things out of the fridge or cabinet – both of which are within arms’ reach of the counter.

This all evolved quite naturally, thanks to a very picky toddler.  At times the requests get a little obnoxious (syrup and cinnamon on top of the oatmeal – not mixed in, etc).  Even with the super picky requests we’ve managed to keep everyone happy over the years while only cooking one main ingredient: oatmeal.

So here’s what we have going on currently in our “toppings bar”:

  • Cinnamon
  • Raw honey
  • Real maple syrup
  • Raisins
  • Dried cranberries
  • Coconut oil (this really helps the oatmeal stick with you through the morning)
  • Hemp seeds for protein – you could also add any kind of nuts you like
  • Pumpkin seeds – full of protein and minerals, and store [...]

Apple Spice Muffins

Apple Spice Muffins Apple Spice Muffins

I seem to be on a baking kick lately, and these Apple Spice Muffins are my new favorite.  They are seriously so good, I’ve made them four times in the last month.  Just barely sweet, really moist, and very season-appropriate with their flavors of apple, allspice and cinnamon.  They store well, too, and I’ve been making a batch and enjoying them for breakfast for the next day or two.

A tart apple is really important, so make sure you have a Granny Smith, Honeycrisp, Pink Lady, or other tart apple.  I made them with Fuji apples and they just weren’t the same, the apple flavor just got lost.  Still tasty, just not fantastic.

I also love and recommend using coconut oil in this recipe.  Not only is it a really great, healthy fat, but the subtle coconut flavor goes nicely with the apple and spices.  I made these muffins once with butter and, again, not as good.  You won’t be able to distinguish a coconut flavor, but it just adds a certain special something to the overall taste.

I make them gluten-free with a flour mix of 1 3/4 cups oat flour and 1/2 cup all-purpose GF flour mix.  But they absolutely do not have to be gluten-free – they are based on a recipe for regular muffins and they’ll work great with whole wheat pastry flour, whole grain spelt flour, or probably just about any flour you like to use.  Muffins in general are versatile and forgiving, making them a great low-stress baking experience.

Here’s the deal with the cinnamon and butter topping: I like how [...]

By |November 13th, 2014|General, Recipes|

Eat Happy the Book: Pre-Orders are Available, with Bonuses!

Eat Happy: Transform Your Health with Foods You Love is available now for pre-order Eat Happy: Transform Your Health with Foods You Love is available now for pre-order

My first book, Eat Happy: Transform Your Health with Foods You Love is now officially available for pre-order here.  And, if you order before 12/1/14 you’ll get some awesome bonuses, including a signed copy, free shipping, and a free month of Eat Happy Meal Plans.  All in plenty of time for the holidays!

If you’re wondering what this book is all about, I’ll try to explain a little more about it.  Basically, after years and years of working with clients to help them find their happiest ways of eating, I’ve come to one big, universal, most-important conclusion.  Yes, each client is unique, and I’ve seen my fair share of food intolerances and/or specific food triggers which make a world of difference to many people.  But that even those individuals still need to learn this most important rule: eat whole foods.

I have seen so many ailments, aches, pains, and discomforts alleviated with a switch to unprocessed foods.  Migraines, joint pain, fatigue, chronic hunger, sugar cravings, heartburn, constipation, IBS, etc etc.

It’s so simple, but in our current food culture – so complicated at the same time.  Truly whole and unprocessed foods are borderline difficult to recognize these days.   What do you buy?  How do you prepare it?  How do you make it taste good and be convenient?  Why is it even important?  This is what Eat Happy is all about!

Real food is so tasty, so simple to prepare, and will make your body feel [...]