raw oatmeal

Derek and I have some great friends who were on the RAW diet for awhile and they have shared so many great recipes with us that are so tasty and surprisingly simple.  I don’t know why, but for some reason breakfast is the hardest thing for me to conjure up.  I’m either so picky that NOTHING sounds good except my coffee or I’m just too lazy after feeding Harper…either way, I don’t like breakfast as far as cooking goes. How many times can I eat cereal…blah.  Well if you are like me, things are about to change for you – this raw oatmeal recipe is so easy, so good and so healthy.  It almost feels a little naughty when I eat it because it reminds me of cookie dough.  Either way…you need to go make it ASAP.

ingredients:

2 apples ( sometimes I do 1 apple and 1 pear )
1 1/2 cup rolled oats
2/3 cup your favorite nuts ( I love cashews or pecans )
1/3 cup raisins
1 tsp cinnamon

directions:

Put all ingredients into your food processor and just pulse until well blended.  Maybe even pour a little almond milk over it.  DELISH!

pasta with zucchini, yellow squash, and spinach

This past fall my husband and I went to the Cleveland Clinic to be with my mother and stepfather while my stephfather had surgery. During his long surgery, we grabbed a bite to eat at a cafe in the waiting area. Lucky for us, it was pasta bar day! The chef took his job very seriously and enjoyed teaching everyone about the food dish he was creating for you. The pasta he created for us was superb; so, we were very eager to recreate this dish when we got home!

It’s simple, easy, nutritious and very tasty! When training for our marathons, my husband and I ate this the nights before our long runs and we ate it leading up to race day.

ingredients:

1 yellow squash, chopped
1 zucchini, chopped
½ onion, diced
10 oz frozen spinach, thawed (about 1.5 c fresh)
1 jar pasta sauce of choice
5-10 oz whole wheat pasta (bowtie, fusilli or ziti)
1-2 garlic cloves, minced
2 t extra-virgin olive oil
1/2 t salt, or to taste
freshly ground pepper, to taste

directions:

Put on a large pot of water and boil for cooking pasta.

Heat oil in a large nonstick skillet over medium heat. Add the onion, squash, and zucchini to the pan; cook, stirring often until softened. Add spinach to pan; then add salt and pepper over vegetables. Clear a spot in the pan and add minced garlic; allow it to cook for 30 sec-1 minute before mixing in with the rest of the vegetables (adjust garlic based on your pasta sauce; if it has a lot, you might not desire much extra). Mix in pasta sauce and simmer.

Meanwhile, cook pasta until tender, 8-10 minutes or according to package directions. Drain and return to the pot. Add the vegetable mixture, toss to coat.

Note: I prefer more vegetables to pasta; so I use half of a package of pasta. If you prefer more pasta, use the entire 10 oz package. 

roasted vegetable hummus pizza

It’s not a secret that I adore roasted vegetables. I’m not sure how to explain the magic that happens in the oven when veggies are sitting in their drizzled with olive oil roasting away at 425 degrees, but something extraordinary goes down behind the closed door. When the magical taste of roasted veggies is laid on top of hummus and pizza crust, a mouth-watering dish is created. This recipe is a favorite in my home. It’s easy and always tastes like it belongs on heaven’s Garden of Eden menu. I do not doubt you will enjoy it as much as I do.

ingredients:

toppings:
1 yellow squash
1 zucchini
½ red onion
1/2 c spinach, fresh or frozen
1 jarred roasted red pepper

roasted red pepper hummus:1 can chickpeas/garbonzo beans, drained (15-oz)
¼ c tahini
¼ c water
2 T extra-virgin olive oil
2 T lemon juice
1 clove garlic, minced
¼ t salt
¼ t cumin
½ jarred roasted red pepper

pizza crust/dough (I used Whole Foods Whole Wheat Crust)

directions:

If you are preparing your own pizza crust, prepare dough and set aside to rise. (I use prepared crust to save time.)

Preheat the oven to 425 degrees F. Lightly oil large, rimmed cookie sheet or shallow roasting pan. Place sliced yellow squash, zucchini, and red onion onto roasting pan. Drizzle with olive oil and sprinkle with salt and pepper, then use hands to mix everything together. Spread the vegetables evenly in the pan and roast for 30 minutes until tender (they will be placed back in the oven for a little while with the assembled pizza, so you don’t have to roast as long as you usually would). Stir the vegetables every 10 minutes for even roasting. Remove vegetables and turn oven to the specified degree indicated by your pizza crust.

While the vegetables are roasting, prepare the hummus. Place all hummus ingredients into a food processor or blender. Blend until smooth.

Cut 1 jarred roasted red pepper into strips. Spread half of the hummus batch onto pizza crust. Place spinach evenly on the crust followed by the roasted vegetables and red pepper strips. Bake for 20-25 minutes or until outside edges of the crust are golden brown.

Enjoy this little piece of heaven. Let us know if you tried it and, if you used different toppings, please share!