Unprocessed Living

A Healthy Living Recipe Box

Baked Oatmeal Muffins February 28, 2016

Filed under: Breakfast,Gluten Free,My Favorites,Recipe,Snack — Crista @ 9:22 pm

I was looking for a healthy alternative to egg cups for weekday breakfasts on the go, and this is perfect! I based it on a “Baked Oatmeal To Go” recipe found on FaceBook, but made it even healthier. They’re not very sweet as a result, though I plan to add a touch of honey (or maybe maple syrup) next time. Still quite good!

ETA: Tried making these with steel cut oats since they are healthier and lower on the glycemic index…and it was a disaster! I think this recipe requires whole oats to absorb the moisture. They didn’t cook evenly, plus they tasted bitter. Won’t make that mistake again. 

2 eggs
3/4 cup coconut palm sugar (or low glycemic organic can sugar)
1/2 cup apple sauce
1 tbsp honey or maple syrup (optional)
1 1/2 cups almond milk
2 tsp vanilla extract
1/2 tsp salt
1 tbsp ground cinnamon
3 cups rolled oats
2 tsp baking soda

Preheat oven to 350 degrees. Mix ingredients in the order listed, whisking after each addition to combine well. Let sit 20-30 minutes. Grease 12-16 muffin tins with butter or coconut oil and fill evenly. Top with fruit, nuts, or chocolate chips if desired. Bake for 25 minutes.


Zucchini “Lasagna”

Filed under: Gluten Free,Main dish,My Favorites,Recipe — Crista @ 9:04 pm

In an attempt to make my original zucchini lasagna a little healthier, I merged it with a recipe shared by a good friend. This one is made with ground turkey rather than beef, and includes cottage cheese for a ricotta-like texture, plus it decreases the fat and adds a little protein.

1 lb organic, anti-biotic free ground turkey
1 small organic onion, chopped
3 cloves organic garlic, minced
6 oz organic tomato Paste, no salt added
15 oz organic tomato Sauce, no salt added
1 tbsp fresh or dried Basil
1 tbsp fresh or dried Oregano
1 tbsp Parsley
Salt and pepper, to taste
1 medium sized organic zucchini/green squash, peeled and sliced thinly
1 cup cottage cheese, small curd or whipped
1 egg white
8 oz organic shredded mozzarella cheese

Brown the ground turkey in a large pan over medium heat, breaking into small pieces and stirring frequently. Add onion and garlic. Continue to cook for 5 minutes. Stir in tomato paste and tomato sauce. Add seasonings and continue to stir, then bring to a light boil, and remove from heat. Peel the zucchini and slice length-wise. In a small bowl, mix the cottage cheese and egg white.

Place a thin layer of sauce in a 9×13 baking dish. Layer zucchini over sauce, then layer with meat sauce, followed by a layer of the cottage cheese mixture and then another layer of meat sauce, sprinkling top layer with mozzarella cheese.

Cover with foil and bake at 325°F for 15 minutes, then remove foil and increase temperature to 350°F. Bake for an additional 15 minutes, then broil for 2-3 minutes, until cheese is lightly browned. Remove and let set for 5-10 minutes before slicing.


%d bloggers like this: