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Archives for March 2020

BAKED OATMEAL

March 26, 2020 by Sarah Baade Leave a Comment

This week is the 3rd anniversary of Slice Of Honey! As I look back over all of my posts, I find myself filling up with joy and pride. When I started, I wasn’t sure how long I would last or if I was capable of making the progress I knew I needed. Here I am. Three years in and I almost can’t believe the improvements I have made in my recipes, my photography, and my writing. There is still plenty of room for improvement (believe me, I’m aware of this). But still… Go ahead, look back at my first few posts back in 2017 and you’ll see what I’m talking about. I haven’t updated very many of those original posts because they are such a strong reminder of how far I’ve come. And yes, I am absolutely giving myself a pat on the back!

While I’m celebrating this blog, I also find myself in a tornado of other emotions. The world is trying to cope with the COVID-19 pandemic. We are all learning how to isolate while trying to remain social at a healthy distance. Thank you modern technology!!! We are learning to adapt to new work and education environments. We are also learning how to be more creative. That is may angle with this baked oatmeal recipe – you can adapt and get creative with this one! I’m giving you the recipe as I created it. However, I’m also giving you some alternate ingredients in case you haven’t been able to acquire the exact ones I used. When you make this, I would love to hear how you changed it to make it your own! Leave comments at the bottom of this post or hit me up on Instagram or Facebook and share a pic of what you ended up with.

Baked Oatmeal

A very adaptable oatmeal recipe for when you have limited ingredients in your kitchen.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 9 servings

Ingredients
  

  • 2 cups old fashioned oats
  • 1/2 cup pecan pieces
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups milk
  • 2 tablespoons melted butter, slightly cooled
  • 1 1/2 cups frozen blueberries

Optional Toppings:

  • vanilla yogurt
  • whipped cream

Instructions
 

  • Preheat oven to 375°F and grease a 9×9 baking pan.
  • In a medium bowl, stir together oats, pecans, brown sugar, salt,cinnamon, nutmeg, allspice and baking powder. Set aside.
  • In a second medium bowl, whisk together egg, vanilla, milk, and butter.
  • Place dry ingredients and frozen blueberries in baking pan, gently stirring berries into mixture.
  • Pour liquid ingredients over oats and berries. Let liquid begin to set into dry ingredients for about 1 minute then bake for 35-40 minutes or until center is set and top is slightly golden brown.
  • Serve warm or cold with toppings as desired.

Notes

Substitutions:
  • No pecans? Use walnuts or sliced almonds.
  • No brown sugar? You can use an equal amount of honey or maple syrup.
  • No eggs? You can use 3 tablespoons of aquafaba (the liquid in a can of chickpeas).
  • No vanilla extract? Try almond extract.
  • No cow’s milk? You can use almond, soy, or coconut milk. 
  • No butter? Try margarine or a butter flavored shortening.
  • No blueberries? Use blackberries, raspberries, banana slices or peaches.
Keyword Baked Oatmeal, Blueberry Oatmeal, Breakfast, Easy Breakfast, Oatmeal, Oatmeal Recipe

Filed Under: breakfast, Brunch, Fruit, Healthy Option, Recipe, Uncategorized, Vegetarian Tagged With: Adaptable Recipe, Baked Oatmeal, Blueberry Oatmeal, breakfast, Breakfast Recipe, Easy Breakfast, Oatmeal, Oatmeal Recipe

GREEN MAGIC SMOOTHIE

March 14, 2020 by Sarah Baade 2 Comments

I go through fazes when it comes to sweets. At times, I can resist easily and am not at all bothered by watching others indulge in front of me. Then there are times when I am completely addicted. I go on big baking kicks and have “sharing” sized bags of candy hidden in my desk drawer at work. A month ago, I was on a huge sweets kick – HUGE. I was eating skittles by the handful, a few times per day. Not good, friends. This was not good. So, I made a commitment to give up sweets for Lent this year. Not only that, I added in daily exercise – a minimum of 10 minutes but striving for 30 each day. I’m nearly half way through my 40 days without sweets and am happily back to the point where I’m not excessively tempted. My body is also happy with the changes I’ve made. I’m feeling a bit more energetic and definitely feeling more capable of keeping up with my energetic toddler. I’m always a work in progress (aren’t we all?) but I’m thankful for the changes I’ve seen so far.

One of the perks of giving up sugary treats is that naturally sweet foods, such as fruit, taste more vibrant. Smoothies are a great example of this! You can keep on track with healthy eating habits while satisfying any lingering temptations for something sweet. I’ve been a big fan of green smoothies for a long time and finally decided to create my own.  A blend of both fruits and vegetables with a lightly sweet flavor. We are loving this new smoothie recipe in our house. It is also a great way of getting extra servings of fresh produce into my daughter’s diet.

Green Magic Smoothie

A blend of both fruits and vegetables with a lightly sweet flavor.
Print Recipe Pin Recipe
Course Drinks
Servings 2 Smoothies

Ingredients
  

  • 4 cups fresh spinach
  • 2 kiwi, peeled
  • 1 frozen banana
  • 1 cup frozen broccoli
  • 1 cup frozen pineapple
  • 1 cup frozen peaches
  • 1 cup almond milk
  • 1 tablespoon agave (optional for added sweetness)
  • 2 teaspoons ground flax seed (optional)

Instructions
 

  • Place all ingredients in a blender and blend on high until smooth.

Notes

You can portion out the fruit and veggies ahead of time and place them in a bag in the freezer. When you’re ready to make your smoothie, empty the contents of the bag into your blender and add the almond milk
Keyword Green Magic Smoothie, Green Smoothie, Smoothie, Smoothie Recipe

Love this recipe? You might also enjoy this Pomegranate Blueberry Smoothie.

Filed Under: Dairy Free, Drinks, Gluten Free, Healthy Option, Recipe, Uncategorized, Vegan, Vegetarian Tagged With: Green Magic Smoothie, Green Smoothie, Green Smoothie Recipe, Smoothie, Smoothie Recipe

SHEET PAN VEGGIE TACOS

March 10, 2020 by Sarah Baade Leave a Comment

My first year of graduate school, I was blessed with a roommate who also loved spending time in the kitchen. We often weren’t home at the same time which left little room for cooking together. Instead, I might come home from class and find his homemade bread sitting on the counter. Or, he would come home to a slice of homemade cheesecake. Baking was truly the passion of the household. However, we also had a routine of taco night once a week. This was our favorite meal to share with friends and we had an entire speech that we would serve up with the food. The ingredients were routine but ample – ground beef, shredded cheese, avocado, tomatoes, sour cream, etc… The speech we gave encouraged our friends to make their taco experience their own. Add what you want, skip the toppings that aren’t your favorite. Taco night never disappointed.

Fast forward a few years and taco night has become a national trend. Hello, #tacotuesday! Over the years, I have also expanded on my taco repertoire. In particular, I love changing up the fillings. Lately, I’ve been making lots of veggie tacos. This is basically a sheet pan dinner – who doesn’t love an easy sheet pan dinner?! You’ll get your veggies plus protein from chickpeas all flavored in what you’ll recognize as classic taco seasoning.

Sheet Pan Veggie Tacos

Print Recipe Pin Recipe
Course Dinner, Main Course
Servings 12 Tacos

Ingredients
  

  • 3 cups butternut squash, cut into 1/2" cubes
  • 2 cups red cabbage, chopped into 1" pieces
  • 1/2 lb Brussels sprouts, ends trimmed, then cut in half length wise
  • 15oz can chickpeas, drained and rinsed
  • 1 medium jalapeno, stemmed, seeded and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 12 flour or corn tortillas
  • Optional toppings: avocado, salsa, hot sauce

Instructions
 

  • Preheat oven to 420°F.
  • Place squash, cabbage, Brussels sprouts, chickpeas, and jalapeno in a large bowl. Stir in olive oil and all spices until vegetables are evenly coated.
  • Spread vegetable mixture out on a sheet pan and bake for 20minutes, stirring halfway through.
  • While vegetables are cooking, wrap tortillas in foil then place in oven for the last 10 minutes of vegetable cook time.
  • Fill tortillas with vegetable mixture and toppings as desired.

Notes

Alternative methods for warming tortillas:
  • Heat tortillas, one at a time, in a skillet over medium heat for about 30 seconds then flip and heat for another 30 seconds. Repeat this for each tortilla.
  • If you have a gas stovetop, you can heat tortillas, one at a time, directly over the flame, flip with tongs after 15 seconds. You might need to flip them a few times in order to get them slightly toasted. ***Keep flame low and watch the tortillas closely so you don’t catch them on fire.***
Keyword Sheet Pan Dinner, Veggie Taco Recipe, Veggie Tacos

Filed Under: Dinner, Entree, Recipe, Uncategorized, Vegan, Vegetables, Vegetarian Tagged With: Easy Dinner, Easy Dinner Recipe, Easy Recipe, Sheep Pan Veggie Tacos, Sheet Pan Dinner, Vegan, Vegan Recipe, Vegetarian, Vegetarian Recipe, Veggie Taco Recipe

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