Blueberry Baked Oatmeal

 

DRY

• ▢ 2 ½ cups gluten free quick oats can also use rolled oats
• ▢ ⅓ cup vanilla protein powder
• ▢ 1 teaspoons baking powder
• ▢ ½ teaspoons salt
• ▢ 1 ½ teaspoons cinnamon
• ▢ ¼ cup chopped nuts of choice I used sliced almonds

WET

• ▢ 1 large banana mashed
• ▢ 2 cups milk of choice I used almond
• ▢ 2 eggs see notes for vegan options
• ▢ 3 tablespoons honey or maple syrup
• ▢ 2 teaspoons vanilla extract
• ▢ 3 tablespoons nut butter I used almond
• ▢ 1 ½ cups blueberries plus more for topping*

• Preheat the oven to 350 degrees Fahrenheit. 
• In a large mixing bowl, mash the banana with a fork. 
• Add in the remaining wet ingredients, aside from the blueberries.
• Whisk to combine. 
• Add in the dry ingredients.
• Add 1/2 cup of blueberries to the bottom of a 9×9 (or similar) baking dish. Add the remaining 1 cup to the bowl with the oat mixture and stir to combine. 
• Transfer the mixture to the baking dish and carefully stir to ensure the blueberries are mixed evenly throughout. Top with a few additional blueberries, chopped nuts or sliced bananas if desired.
  Add to the oven, uncovered, for 28-35 minutes or until golden brown around the edges and the center doesn't look too wet.
  If you want the center to be more cakey, leave it in the oven for longer, but if you like a more creamy consistency, take it out closer to 25-28 minutes.
  Remove from the oven and serve warm with additional maple syrup, yogurt or just as is!

Lemongrass Chicken Coconut Curry

 

• ▢ 2 boneless skinless chicken breasts, cut into 1 inch pieces
• ▢ ½ onion chopped
• ▢ 1 jalapeno chopped (seeded if you want less heat)
• ▢ 2 garlic cloves chopped
• ▢ 3 stalks of lemon grass cut into large chunks and bruised
• ▢ 3 teaspoon Thai red curry paste
• ▢ 1 teaspoon curry powder
• ▢ ½ teaspoon garam masala
• ▢ ½ teaspoon turmeric
• ▢ 1 inch piece of ginger peeled and either sliced thin or grated
• ▢ 1 Tb sugar
• ▢ 2 cups mushrooms I used shitakes, sliced or quartered
• ▢ 1 red bell pepper cut into large chunks
• ▢ 2 stalks green onion sliced on a diagonal
• ▢ 1 can coconut milk
• ▢ 2-3 cups of water or stock
• ▢ 1 cup sugar snap peas
• ▢ Few dashes of fish sauce
• ▢ 1 Tb sriracha optional
• ▢ Salt and pepper to taste
• ▢ 1-2 Tb coconut oil
• ▢ Lime wedges for garnish
• ▢ 1 green onion sliced for garnish

Thai Peanut Chicken and Coconut Sticky Rice

Peanut-Ginger Chicken with Mango Salsa and Coconut Rice

Stephenie Larsen

thesisterscafe.com

Peanut-Ginger Chicken

Marinade

6 boneless, skinless chicken breasts or most of a 3 lb bag of defrosted tenderloins

½ cup boiling water

½ cup creamy peanut butter

¼ cup bottled chili sauce

3 Tbsp soy sauce 

2 Tbsp olive oil

2 Tbsp vinegar

1 Tbsp grated fresh ginger or 1 tsp

ground ginger

In a medium mixing bowl, gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours.

Mango Salsa

I° cup chopped fresh mango

½ cup fresh cilantro, chopped

1 cup peeled, seeded, and diced cucumber

3 ½ Tbsp sugar

1 Tbsp canola or olive oil

1 Tbsp lime juice

1 Tbsp vinegar

In a medium mixing bowl, combine chopped mango, cilantro,

cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

1 cup short grained rice, rinse and drained

1 can coconut milk

1/4 cup sugar

2 Tbsp maple syrup

1 tsp vanilla

1/2 tsp cinnamon

Drizzle of heavy whipping cream, optional

Add rice and coconut milk to rice cooker and cook rice. Stir and steam for another 5 mins. Stir in the rest of ingredients. Drizzle with heavy whipping cream in top if desired.