Oatmeal Parfait

April 25, 2008 at 11:00 am | Posted in breakfast, flaxseed meal | 10 Comments
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I knew that the gray clouds were lifting when I envisioned this for breakfast…

Layers of oatmeal, pumpkin, fage and flaxseed meal with hints of pumpkin pie and cloves. Yum!

Oatmeal Pumpkin Parfait

2/3 cup oatmeal, (measured dry then cooked in water)

3/4 cup fage, divided (I use Fage Total 0%)

1/4 cup canned pumpkin

4 T honey, divided

1/4 tsp pumpkin pie spice

1/4 tsp ground cloves

4 T flaxseed meal

Combine the cooked oatmeal and cloves, set aside.

Combine 1/4 cup fage with canned pumpkin, 2 Tbsp honey and pumpkin pie spice, set aside.

Combine 1/2 cup fage with 2 Tbsp honey, set aside.

To assemble, start with two heaping spoon fulls of the oatmeal mixture, then layer in the pumpkin mixture, next sprinkle 1 Tbsp of the flaxseed meal, and then the fage. Do it all again. Makes enough for two servings.

Inspired by Kath, I am serving this up for this month’s Think Spice…Think Cloves event.

Cravin’ Oatmeal

February 28, 2008 at 8:17 am | Posted in breakfast, flaxseed meal | 5 Comments
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Oatmeal is not one of those foods I ever thought I would love, let alone crave. And I never thought it would be worthy of a post. But it has become a necessary part of my day. And this mix was is good, so good in fact that I wanted it for dinner last night. Inspired by Kath, here is my favorite way to enjoy my morning meal.


Cravin’ Oatmeal

  • 1/2 cup old fashioned oats
  • 1 banana
  • 1 heaping Tablespoon of ground flaxseed meal
  • 1 T walnuts, chopped
  • 1 T golden raisins
  • 1 T mini chocolate chips

Cook the oats in water for 5 minutes. While they are cooking, whip banana with handheld mixer. Stir in ground flaxseed. Then the cooked oats. Top with walnuts, raisins and chocolate chips.

This breakfast has 404 calories and 12.5 grams of fiber.

Chocolate Cake Cookies

January 19, 2008 at 12:26 pm | Posted in Dessert, flaxseed meal, sweet potato puree | 4 Comments
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As you know, I love getting veggies into my family’s foods. Here’s a little take on dh’s cookies: These are in no way “healthy”, but I was able to substitute some butter, eggs and sugar for sweet potatoes. Why sweet potato? Because they are anti-diabetic, anti-inflammatory, and full of antioxidants.


Chocolate Cake Cookies (with Sweet Potato Puree)

  • 1/2 bag of Ghirardelli Semi-sweet chocolate chips
  • 2 T butter, unsalted and softened
  • 1/4 cup flour
  • 1/4 t baking powder
  • 1/4 cup unsweetened cocoa powder
  • 2 T flaxseed meal
  • 1 egg
  • 1 egg white
  • 1/2 cup sugar
  • 1/2 cup sweet potato puree
  • chopped walnuts

In a double boiler, melt the chocolate chips and butter. In standing mixer’s bowl, beat eggs, sugar and sweet potato. Stir in the melted chocolate.

In a small bowl, sift flour, baking powder and cocoa powder. Slowly add this to the chocolate mixture.

Using a sheet of plastic wrap, form the dough into a log, about 2 inches in diameter. Wrap tightly and put in the freezer at least 1 hour or until firm.

Preheat oven to 350 degrees. Unwrap dough and with a sharp knife, cut into 1/2 inch slices. Roll the piece of dough in your hands and then flatten it a bit on the baking sheet. Garnish with a few walnuts. Bake on parchment paper or silpat mat for 10 minutes. Cool on baking sheet for 5 minutes then transfer to a wire rack.


01.16.08 eating

January 17, 2008 at 9:09 am | Posted in Diet and Exercise, flaxseed meal | 6 Comments

Okay, giving this another try today. This will not be a regular addition to my blog, it’s just been an interesting experiment for me.

Pre-work out breakfast, 3/4 cup Joe’s O’s (cheerios) and 1/2 cup nonfat milk.

Post-work out breakfast- Oatmeal pancake with flaxseed meal and banana:


My sister would make this pancake years ago when she did Body For Life. She suggested I add flaxseed meal. Here’s how, mix 2 egg whites, 1/3 cup quick oats, 2 T flaxseed meal, 1/8 t baking powder, 1/8 t cinnamon. Pour onto a hot pan sprayed with non-stick spray and cook about 4 minutes on each side.

Lunch- turkey, red bell pepper, avocado, cream cheese on Ezekiel bread and a half a bell pepper on the side. Too full for the apple.


Snack- 1 oz walnuts and two chocolate chip (with chickpeas) cookies:


Dinner- left over lasagna, spinach salad with Gorgonzola and pecans, plus a slice of bread. I also ate my son’s crust.


To avoid the crazy eating from the night before, I asked my hubby to package up/throw away any and all leftovers and I immediately went on my walk. Now the dishes wait, but all the food to pick at is gone. Plus getting on the treadmill kind of turns all that off for me.

I won’t be blogging my eating tomorrow, simply because it is a drastic change for me, and I worry about the rebound. I must say that this really has helped give me a healthy view of what I eat; how I eat; what I eat. There has been no eating while prepping meals because I was “starving”. I’ve had more veggies than I typically do. And I’ve been conscious about my eating, rather than mindlessly eating out of boredom.


December 11, 2007 at 1:01 am | Posted in Family Meals, flaxseed meal | 4 Comments

Need Butternut Squash puree! Want Butternut Squash puree! But no Butternut Squash Puree…

So, I tried beans. Canned white kidney beans to be exact. I took the beans, rinsed them, dropped them in my food processor, added a little water, and got three 1/2 cup bags of bean mush, oh, I mean puree.

With my Trader Joe’s Cornbread mix (come on, make life easy with me, use a box) I was ready to try to make Cornbread (with bean puree).
1 box Cornbread mix
1/2 cup white kidney bean puree
2 T flaxseed meal
3 T olive oil
1 egg
3/4 cup milk

Stir puree, flaxseed meal, olive oil, egg and milk in large bowl. Mix in Cornbread mix until combined. Bake in an 8×8 baking pan, sprayed with non-stick spray, at 350 degrees for 35 minutes.And the verdict…looks and tastes like cornbread! My kids both asked for second pieces. Now, for some stats: The original recipe prepared had 290 calories per serving.

For my cornbread, I’ll add up the calories:
120-kidney bean puree
60-flaxseed meal
70-non-fat milk
360-olive oil
= 2217 total calories divided by 9 servings is 246 calories per serving. (Kath, my calorie guru, thanks for your help!) So, I saved about 44 calories per serving…I can do better than that!

Chocolate Banana Cake

November 2, 2007 at 9:19 pm | Posted in breakfast, Dessert, flaxseed meal | 3 Comments

Gretchen’s beautiful Platano Possibilities and my bowl full of three over-ripe bananas reminded me of another recommendation of hers, Wonder Full Cakes. The Marbled Banana Bundt Cake from Baking Bites looked easy to make and I had everything on hand but the sour cream. I did a quick substitution search and found that I could use 1 T lemon juice plus enough evaporated milk to make one cup. Great, I was in business.First thing I noticed is the lovely golden brown this cake has out of the oven. I never expect these kind of results without oil. The cake is nicely balanced between the banana and chocolate. My dear hubby loves his banana bread and is a sucker for chocolate banana milk shakes, I think he’ll be pleasantly surprised. Perfect as a snack with milk for the kids (I’ll take mine with coffee), with breakfast, or for dessert. Mom Tip: I’ve been adding 2T of Flaxseed Meal to anything and everything I can, including this. I’ve found Flaxseed Meal is cheaper at Trader Joes compared to Safeway. Store it in the refrigerator to keep it fresher longer. Flaxseed Meal works great in pancakes too. I added 2T to my kids’ pancake batter just this morning.

Not My Grandmother’s Bran Muffins

October 29, 2007 at 10:02 pm | Posted in breakfast, carrot puree, flaxseed meal, sweet potato puree | 1 Comment

My grandmother is the picture of health. At 86 years she amazes me. Not only can she keep up, she usually sets the pace. And what is she eating? Bran muffins for breakfast. Trouble is, I don’t remember her bran muffins tasting any good. Hmmmmm.

Today I’m in a baking kind-of-mood so I made the recipe for bran muffins again (apple cinnamon muffins), this time omitting the apples. Thing is, my daughter didn’t like these. She thought they were too plain because they didn’t have the apples, go figure. I guess I’ll be noshing on these myself for the next couple of weeks.

Tip: Store these in the freezer, and defrost as needed in the microwave for an easy breakfast.

Chicken Nugget Rewind

October 24, 2007 at 2:22 am | Posted in broccoli puree, Family Meals, flaxseed meal, spaghetti squash puree | Leave a comment

I had faith that my son, the white eater, would eat the chicken nuggets if made with the right ingredients. With my broccoli and spaghetti squash purees ready to go, I made this dinner again, with the hopes that he would not protest.

Following the same recipe, this time I dipped half of our chicken in the broccoli puree and the other half in the spaghetti squash puree. The spaghetti squash was undetectable…

Not only did he eat these Spaghetti Squash Chicken Nuggets, he asked for more (careful not to choose one made with broccoli). Served with fresh baby carrots and some fruit, this meal was easy. My hubby and I took the chicken and put it over a spinach salad. Yummy for the entire family.

Sweet Potato Crumb Cake

October 20, 2007 at 3:37 pm | Posted in breakfast, Dessert, Family Meals, flaxseed meal, sweet potato puree | 3 Comments

This is so easy, practical, and yummy…but it starts with a box mix. Yes, a faithful Krusteaz Cinnamon Crumb Cake mix. I want to see how a puree will affect the traditional cake box mix. And this Cinnamon Crumb Cake is calling for sweet potato puree.

I pulled my sweet potato puree out of the freezer last night and let it thaw in the refrigerator overnight.

Preheat oven to 350 degrees. Prepare your 8×8 inch pan with non-stick cooking spray.

  • 1 box Krusteaz Cinnamon Crumb Cake
  • 1/2 cup sweet potato puree
  • 2 T flaxseed meal
  • 1 egg
  • 1/2 cup water (you may need less depending on how thick your puree is)
  1. Place cake mix, puree and flaxseed meal in a bowl. Mix well with two knives.
  2. Add egg, water and mix until moistened. Batter will be lumpy.
  3. Spoon half of the batter evenly into pan.
  4. Sprinkle half of the cinnamon topping (included in cake mix box) onto the batter in pan.
  5. Drop remaining batter in small spoonfuls over cinnamon topping layer.
  6. Sprinkle with remaining cinnamon topping.
  7. Swirl batter with a knife up and down in the pan.
  8. Bake 40 minutes

Well, of course my 5 year-olds loved this for breakfast. The nice thing was, with the addition of the sweet potato and flaxseed meal, this crumb cake sustained my kids for a long period of time. They were not clambering for a snack at 10:30am or even 11am. We had breakfast at 8:45am and they didn’t have lunch until 12:30 pm, not bad.

Chicken Nuggets with Mac’n Cheese

October 16, 2007 at 1:44 am | Posted in broccoli puree, Family Meals, flaxseed meal, spaghetti squash puree | 3 Comments

My dear hubby is playing in a golf tournament today and will be home late, so it’s the just kids and I for dinner. My game plan: Deceptively Delicious Chicken Nuggets with Macaroni and Cheese and veggies on the side.

The Macaroni and Cheese is easy…I open up a box mix from Trader Joes (Shells and Cheese with White Chedder) and cook the noodles as instructed. After draining the noodles, I add 1/2 cup of spaghetti squash puree and the cheese packet. I mix well and notice the puree has left, “texture”, so I pop the lid on it and let it sit a bit. In just five minutes, it’s perfect. I absolutely cannot taste the spaghetti squash, this one will be easy, I think naively.

The Chicken Nuggets are a bit more involved.

  • 1 cup italian bread crumbs
  • 1/2 cup flaxseed meal
  • 2 T grated parmesan
  • 1/2 t onion powder
  • 1/2 cup broccoli puree
  • 1 egg, lightly beaten
  • 3 T milk
  • 1 pound chicken breast tenders cut into chunks
  • salt and pepper
  • 2-3 T olive oil
  1. In a bowl, combine breadcrumbs, flaxseed meal, parmesan, garlic and mix well
  2. In a shallow bowl, mix the egg with a fork, add in the vegetable puree, milk and mix
  3. sprinkle the chicken with salt and pepper. Dip the chicken into the puree mixture and then gently toss them in the breadcrumbs, careful to coat completely.
  4. Preheat a large nonstick skillet. Pour in olive oil. Place the chicken in the skillet in a single layer, careful not to crowd and cook until crisp and golden, about 3 to 4 minutes. Then turn the chicken over and finish cooking the chicken through, about 4 to 5 minutes more. Adapted from Deceptively Delicious

And the verdict? Well, my daughter loved the chicken nuggets. She ate 5 of them in fact.

My son, on the other hand, balked at both the mac’n cheese AND chicken nuggets. I had to resort to my old trick of threatening no dessert if he did not eat at least one piece of chicken. Well, he did manage to get down one piece, but when I offered him a second, he said he didn’t like the green stuff in that one.

So, what do I think…he will happily eat plain chicken cooked with just salt and pepper, a great source of lean protein. But that still doesn’t help with the veggie part. I’ll make these again, what’s that rule for kids and food, 10 tried times…better go make more puree.

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