Archive for August, 2011

August 31, 2011

Strawberry Oat Bake

I’ve been getting back into the groove of grad school since starting back up last week.  It’s nice to have a year under my belt so that the whole thing doesn’t seem so daunting, but this year I have a whole new challenge: practicum. 

I was meant to start putting in sixteen hours [of free labor] each week starting this past Monday, but have yet to hear back from my Practicum Instructor.  I’m not too excited about where I’ve been placed [the hospital?], so I’m just trusting that whatever’s meant to happen will. 

In the meantime, I’m not sure what to do with those open hours, so I’ve been reading [I ordered a ton of memoirs after my writing workshop last week], studying [!! this is new for me], and baking. 

Actually, that’s not entirely true.

I’ve only baked one thing in the past week [where has my baking mojo gone?].  But it was divine.  And, even if you only bake once a week, you’ll want to make this one. 

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Strawberry Oat Bake

Inspired by Ashley’s Strawberry Banana Buckwheat Bake

[ingredients]

  • 1/3 c oat flour [I ground up 1/4 c steel cut oats for this]

  • 1/4 tsp baking powder

  • 1 t cinnamon

  • 1 Tbsp chia seeds

  • 2 large eggs

  • 1.5 tsp vanilla extract

  • 1/2 c strawberries, chopped

  • 2-4 Tbsp unsweetened almond milk

Preheat the oven to 350 degrees and grease an oven-safe baking dish

Beat the eggs, milk, chia seeds and vanilla together.

Add in the flour, cinnamon, and baking powder and combine thoroughly.

Fold in the strawberries.

Bake for 30 minutes, or until the top cracks and the edges pull away.

Enjoy!  Makes 1 massive serving.

This tasted like french toast topped with strawberries!  So good.  I drizzled a bit of coconut butter over top, and it was out of this world good. 

I’m off to teach my 9am TurboKick class! 

Enjoy your Wednesday!

Have you had any spare time lately?

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

August 30, 2011

Cheezy Kale Chips

Last weekend I came home from the farmer’s market with a great pumpkin.  I wasn’t sure yet what to do with it, but I knew it was going to be delicious. 

While half of it went into a pumpkin quinoa salad [which I totally forgot to photograph], the other half sat in our fridge for a few days before I realized I should use it to make vegan mac and cheeze! 

Subbing pumpkin for the butternut squash worked just fine, but I do have to say butternut squash is still my fave.  It just adds a richness that you can’t get with pumpkin. 

I had some leftover cheeze sauce, so I decided it was time to make some cheezy kale chips.  They did not disappoint. 

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Cheezy Kale Chips

[Ingredients]

  • 1/2 serving, or desired amount of “cheeze” sauce [omit pasta + peas from recipe]
  • 1 large bunch kale [any type is fine, but I especially like to use dinosaur here, as the sauce sticks nicely]

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Preheat oven to 325 degrees and spray a few cookie sheets with olive oil.

Remove stems, rinse and spin/dry kale.

Tear the kale to your liking. 

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Add cheeze sauce to taste [obviously, the more you add, the more intense the flavor will be]…

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Coat the leaves well and place them flat onto the cookie sheet [they’ll stick together if they’re overlapped].

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Bake for 12-15 minutes, or until the kale chips have dried out and are crispy.

Enjoy!  It is way too easy to eat an entire head of kale in one sitting with this recipe…

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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