OATMEAL RASPBERRY COOKIES

1 Tbsp ground flax mixed with 3 tbsp water (or an egg)
2 tbsp coconut oil melted
1/2 cup maple syrup
1 tsp vanilla
3/4 cup oat flour
1 cup oats
1 1/2 tsp cinnamon
dash of nutmeg
1/2 tsp baking powder
1/4 tsp salt
1/3 cup raspberries
mini chocolate chips

Mix together all ingredients and then scoop out onto a baking sheet lined with parchment paper or a slip mat.  Bake at 325 degrees for about 12-15 minutes.  Let cool for a few minutes and enjoy!

BUTTERNUT SQUASH BISQUE

Cut butternut squash in half, take seeds out, and put face down in a baking dish.  Add 1/2 inch of water, cover in foil and bake on 400 degrees for about 40-50 minutes (until soft)

While that is baking...

Saute 1 yellow onion for several minutes, in 1 tsp olive oil.  Then add in 1 chopped green apple with skin on (I used a golden delicious but you can use granny smith as well). Add salt, pepper, garlic powder.  If you want a kick, add some cayenne too!  Cook until soften.  I added a few tablespoons of water and let it cook down some more to increase the flavor!

Take out the flesh of the butternut squash and put in blender along with the apple/onion mixture.  Add more salt, pepper, cayenne, garlic powder to taste.  Blend together, adding a bit of water to smooth it out as needed.  You can add a dash of maple syrup if you wish to cut the heat of the cayenne.  Add a dollop of greek yogurt if you wish.

Enjoy!

CRANBERRY COCONUT BITES

These are pretty tasty and very easy to make.  Kind of like my protein bite recipe but changed up the flavors a bit.  Try it out and let me know what you think!

Ingredients:
1 cup oats
1/3 cup almonds, slightly chopped
1/3 cup unsweetened shredded coconut

1/2 cup nut butter (I used unsalted PB)
1/4 cup raw honey
1 Tbsp chia (for some texture and crunch!)
1/3 cup dried craisins, slightly chopped

Bake oats, almonds and coconut in 350 degree oven for 10 min, mixing after 5 min.  Then cool.

Microwave the nut butter for about 20 seconds, or until a little runny.

Mix all ingredients together once the mixture from the oven is cooled down.  Form into bite size (I used a cookie scoop) and place on baking sheet. Makes 16-20. Put in freezer for 30 min then store in container in fridge or you can freeze them!

Not a 21 day fix recipe but I would guess 2 bites counting as 1 yellow, 1 tsp and maybe 1/2 blue!


ENJOY!

VEGGIE LASAGNA

Ingredients:
Part skim Ricotta Cheese
Mozzarella cheese
1 eggplant
3-4 zucchini
1 can diced tomatoes
salt, pepper, garlic powder, basil


Preheat the oven to 425 then get the food prepped!

Thinly slice an eggplant and 3-4 zucchini's lengthwise.  Season with salt, pepper, garlic powder, basil.  A little olive oil as well.

Put a can of diced tomatoes on the bottom of a glass baking dish and season with salt, pepper, garlic powder, basil.  On top place a layer of the sliced eggplant / zucchini.  Then put about 1/2 cup part skim ricotta cheese on top and 1/2 cup shredded mozzarella cheese as well.  layer again with eggplant / zucchini and repeat, repeat, repeat!

Cover with Aluminum foil and bake for about 30 minutes.  Then take the foil off and bake another 15 minutes.

Take out and ENJOY!!  Falls apart easily but the taste is just too damn good!!

MEATLOAF

Ingredients:
1 pound of lean ground beef (or turkey if you prefer)
1/2 cup oats
1 egg
1/2 small onion diced
1/2 green bell pepper diced
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
salt and pepper


Directions:
1. In a bowl mix together ground beef, egg, and oats.  I did it by hand.
2. Add the veggies, sauce, and seasonings.  Then mix well.
3. Put in a loaf pan and bake in oven at 350 degrees for about 30-40 minutes.

Enjoy!

HEARTY BEEF AND BUTTERNUT SQUASH STEW

Makes 6 servings.  Each serving is 1 red and 1 green.

1 tsp olive oil
1 1/2 pounds of raw lean beef meat, boneless, cut into 2 inch cubes
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 cloves garlic, crushed
2 medium tomatoes, chopped
1 cup low sodium organic beef broth
1 bay leaf
1 tsp sea salt
1 tsp ground black pepper
2 cups cubed butternut squash
1/4 chopped flat leaf parsley

1. Heat oil in a large saucepan over medium high heat.
2. Add beef, cook, stirring frequently, or 4-5 minutes or until beef is brown.
3. Add onion and bell peppers, cook, stirring frequently for 4-5 minutes, or until onion is translucent.
4. Add garlic, cook, stirring frequently, for 1 minute.
5. Add tomatoes, broth, bay leaf, salt, pepper. Bring to a boil.
Reduce heat to medium-low, cook, covered for 40 minutes.
6. Add squash, cook, stirring occasionally for 8-12 minutes or until sauce has thickened and beef is fork tender.
7, Remove bay leaf and serve topped with parsley!

YUM YUM YUM!!!

STEEL CUT OATS (in slow cooker)

Spray the Slow cooker with Cooking Spray so that the oats do not burn and stick to the sides.

Then combine in the slow cooker:
2 cups steel cut oats
8 1/2 cups of water
1 1/2 cups of almond milk
1/4 cup brown sugar
1/8 cup maple syrup
dash of salt
cinnamon and nutmeg to taste...I like to put A LOT of cinnamon in!

I cooked on High heat for 4 hours...then you can drizzle in a little maple syrup if you wish, nuts, raisins, you name it!  Get creative!