Pumpkin Maple Baked Oatmeal

Good morning my friends!

Would you all like to start off your day with a slice of warm, spiced pumpkin oatmeal bake topped with large scoop of butter and drizzled with maple syrup?

My family loves a good baked oatmeal. It's a frugal, hearty & nourishing way to start off our day... plus, the leftovers make great snacks, warm & cold.

Baked oatmeal is awesome for making my mornings easy, especially on busy days or when I need a little extra sleep.

I am sharing this yummy Pumpkin Maple Baked Oatmeal over at The Nourishing Gourmet. 

If Pumpkin Maple doesn't sound appealing to you... how about trying Spiced Cranberry Apple or Strawberry Pineapple. These two, along with Pumpkin Maple, are our favorites!

Have a wonderful week and enjoy your slice of Maple Pumpkin oatmeal bake!

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Pink Mango Chia Smoothie

This post contains affiliate links to Bulk Herb Store & Harvest Your Health eBook Bundle. I will receive a commission for every sale at no additional cost to you. Thank you for supporting my family & our ministry this way!

I truly love smoothies. Just thinking about it makes me want to go whip up a glassful right now… even though I already had some this morning!

They are quick to whip up and easy to throw in a bunch of super healthy ingredients to drink up all at once... like chia seeds, raw egg yolks and greens. They are also really good for hiding ingredients too… especially when I need my kids to take something that they don’t like straight off the spoon.

I make smoothies almost daily and I'm surprised I haven't shared many recipes with you. I guess most of my smoothies are not "measured out". I just throw in what I have and add in some of this and that... pretty much always comes out yummy!

My all around favorite fruit for smoothies is, of course, mangos. These luscious peaches of the tropics are addicting (at least to me they are!) and excellent for creating silky smoothies.

Did you know that mangos are at the top in the beta carotene realm, summing up at 8061 IU for a medium-size mango? Plus, If you're looking for a boost in potassium, look no further than a medium mango with its 322.92 mg. It is the perfect fruit to replenish energy after heavy physical exercise like jogging or working out. The magnesium content is 18.63 mg with traces of manganese, selenium, sodium and phosphorus.

Oh mango, my love!

I have about 20 gallon bags full of frozen mangos from our mango madness week. I basically have it in all my smoothies, but try to be creative with it so that is doesn’t always taste like mango  ;o)

That’s where other smoothie recipe books come in… I often like to get inspiration from a few different sources and one of those sources is the Toadally Primal Smoothies eBook where you can get over 150 different recipes!

Sadly, it doesn't have a lot of recipes that call for mangos, but that’s okay because I often take a recipe and add in a mango or throw in something else… most of the time it tastes great!

What I like about this smoothie ebook is the amazing variety and all of them using wholesome ingredients. Plus, for those who are coffee lovers... there's at least 20 different recipes in there!

Something interesting and different about the Toadally Primal Smoothies eBook is you will find in each recipe the calorie count, glycemic load and nutritional data (Macronutrients, vitamins & minerals). I honestly don’t read them as I don’t see it necessary for me, but I do know this is highly beneficial for others who have health issues that require them to need that information.

If you are interested, right now you can purchase this intensive smoothie ebook along with 70 others through the Harvest Your Health eBook Bundle Sale for only $37. That is only about $.52 an eBook, meal plan & magazine subscription! This bundle sale is unique because we have a wonderful blend of ebooks that focuses on real food, paleo/primal, health/fertility, health/beauty and MORE!  THIS BUNDLE IS NO LONGER FOR SALE

Now, back to the Pink Mango Chia Smoothie.

I love how healthy this one is with the chia seeds and a scoop of beet powder (totally optional) whirled in my homemade kefir along with a mango and fresh blackberries straight from my own bushes!

Honestly, you really can’t taste the beet powder in this… the mango and blackberry nicely covers that. My kids don’t even notice it and they don’t like beet! They love the pink color though, which is brought on by the blackberries and deepen by the beet powder.

If you are not convinced to give the beet powdered a try, let me tell you how healthy it is… so healthy that it should be considered a superfood!

Beets are known to contain high levels of important vitamins, minerals and micronutrients. Rich in iron, potassium, magnesium, A, C, B1, B2, B3, B6, calcium, copper, phosphorous, sodium, iodine, boron, soluble and insoluble fiber. They are also a rich source of carbohydrates and protein!

Plus, there are new findings that beets help increase blood flow to the white matter of the frontal lobes of the brain, the area most strongly associated with degeneration that leads to dementia.

Thankfully only one teaspoon of beet root powder is equivalent to one beet. I like to buy my beet powder from Bulk Herb Store (affiliate link). High quality and a great price!

Pink Mango Chia Smoothie

2 cups chopped mango, fresh or frozen

1 cup blackberries

1 banana

2 Tbsp chia seeds

1-3 tsp beet powder (optional)

2 cups milk kefir, yogurt or coconut milk kefir

honey to taste, if needed

Put everything in a high powered blender and give it a whirl until smooth. Sweeten it with more honey if needed. Enjoy!

What are some of your favorite ingredients to put in a smoothie?

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A Breakfast Bowl: Chicken Chorizo & Potatoes with Scrambled Spinach Eggs

The past couple weeks have been full of activity around our home and ministry. It has been great, but I am starting to feel like I need to "recharge"... meaning, get more sleep.

That's not exactly easy with 3 active kids and a robust baby girl, but I have been managing it by preparing simple breakfasts (like soaked oatmeal porridge) the night before so that my husband can easily get it going while I get a little extra shut-eye in the mornings.

But really, my husband is "The Breakfast Man" and I don't have to worry about him. He can make simple and delicious breakfasts with whatever he can find in my kitchen... especially with eggs!

I love my breakfast man!

Because of all the activity... I've been using my crock pot almost everyday and it was perfect timing that I got a copy of Crock On! from the Homemaking eBook Bundle (you can purchase the book this week for 31 cents along with many others!).

I.
love.
this.
cookbook.

Everything I have made from this cookbook, so far, has been devoured by my family. Even my oldest girl asked for seconds a few times and my hubby can't stop raving about the Enchilada Lasagna.

Yeah, it is good. Very good.

It is pretty rare for me to find a cookbook that almost all the recipes are good.

Anyway, while looking through it... I came across her recipe for Cheesy Sausage Potatoes. That inspired me to use my homemade chicken chorizo (yes, I made it and will share the recipe with you!), but you can use store-bought chorizo.

My husband and I have fond memories of enjoying huevos con chorizo y papas (eggs with mexican sausage & potatoes) while living in Mexico. It was especially delicious with homemade tortillas. Ah!

So, when I saw the recipe in Stacy's book... I knew I had to give it a try with the chicken chorizo that I recently made. I made a couple changes and used queso fresco instead of cheddar cheese, but overall it is somewhat similar to the recipe in Crock On!

I put everything in my crock pot the night before and by morning it was ready for breakfast, perfectly cooked and yummy!

And this is my first time doing breakfast in the crock pot!!

Jon, my breakfast man, decided it needed some greens... so he ran out to the gardens and cut some fresh spinach to scramble up with fresh eggs.

Buen provecho!

Chicken Chorizo & Potatoes

w/ scrambled spinach eggs

2 pounds homemade chicken chorizo (or store-bought)

6 cups potatoes, chopped

1 1/2 cup sour cream

1 cup queso fresco (or cheddar cheese)

2 tsp sea salt

Grease a 4-5 quart crock pot and put in the potatoes.

Brown the chicken chorizo and pour over the potatoes. Add in sour cream, cheese and salt. Stir well. Cover and cook on low for 6-8 hours or until potatoes are fork tender.

2 fresh eggs

4-6 spinach leaves, chopped

sea salt & pepper

Crack eggs over a small bowl. Whisk well and pour into a hot, oiled cast iron or stainless steel skillet. Throw in spinach and turn eggs over them. Cook until done.

Scoop the chicken chorizo & potatoes into a bowl and top them with scrambled spinach eggs. Sprinkle on some sea salt and fresh pepper to taste.

If desired, serve with hot tortillas! Enjoy!

Also, this simple meal makes excellent leftovers and I just had a bowl of it with scrambled spinach eggs and fresh corn tortillas this morning. Yum!

Have you bought the Homemaking Bundle, yet? You can get Crock On! (along with 96 other books) in the bundle for $29.97 (that's 31 cents a book!) or you can purchase it alone through this link.

Note: There are some affiliate links on this post and if you make a purchase, I will get a small commission (no extra charge to you!). Thank you!

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Honey Orange Marmalade Sourdough Rolls

With wonderful bursts of citrusy tartness and creamy sweetness... I have to say these were the BEST rolls I have ever made and I’m totally serious.

I'm not the kind of person who goes around saying "these are the best ever" to anything that tastes good.

No, I save that for the best and these rolls are the best... actually, they are way beyond the best.

They are... delectable.

Slathered with my homemade Chai-Spiced Honey Orange Marmalade (will share the recipe with you soon!), these rolls pair up fantastically with honey & almond butter.

There is just something amazing about the combination of tangy orange marmalade, raw honey & creamy almond butter with anything sourdough.

I discovered this finger-licking combo several months back and simply adore slathering them on sourdough pancakes, english muffins, waffles, butter biscuits and now… rolls!

Oh sweet, delicious rolls!





Yep, I'm convince it is way better than the strawberry cinnamon rolls I made after I first started using sourdough.

Tart, sweet, citrusy...

Sweet goodness! I am going to end up repeating myself trying to explain why it's so dang good… guess you will have to go make these rolls yourself to find out just how good they are.

Honey Orange Marmalade Sourdough Rolls

Dough
1/2 cup sourdough starter
1 cup milk, cultured dairy, coconut milk or water
1/4 cup rapadura or coconut sugar
1/4 cup melted butter or coconut oil (not hot)
1 teaspoon vanilla or orange extract
2 - 3 cups whole wheat flour
1 tsp sea salt
1 tsp baking soda
1 tsp baking powder

Honey Glaze

1/3 cup butter or coconut oil

1/3 cup honey

In a medium bowl or KitchenAid mixture (using dough hook), mix together sourdough starter and milk. Add in rapadura, butter and extract. Stir well. Start with adding 2 cups of whole wheat flour and stir/knead to combine. Take the dough out of the bowl if you are kneading it by hand.

While watching and feeling your dough, add in more flour until you have a dough that is smooth and firm, but not dry. Put the dough back in the bowl, cover and set it aside to sour for 8 hours or more (less if you have a very warm kitchen).

Preheat your oven to 375 F and put the oven rack in the middle slot of your oven.

Add butter to a 9 inch square or circle baking pan. Put it in the oven while it is preheating to melt the butter/oil. Once melted, take out and add in the honey. Set aside.

While your oven is preheating, pull your soured dough out of the bowl and flatten it with your hands. Sprinkle on 1 tsp each of sea salt, baking soda and baking powder. Turn the dough into itself a few times and knead it for about 3 to 5 minutes. Focus on incorporating the 3 dry ingredients.

Once it feels all combined, roll your dough into a rectangle about 1/4 inch thick. You can make it thicker, but then it will be really 'bready'. Take care not to let it roll out too thin that it breaks apart as you roll it up.


Orange Marmalade Filling
Butter or coconut oil, softened
Orange Marmalade
Honey

This is where I simply eye-balled it. You really can't have too much filling in your rolls. At least that's my opinion  :o)

If you really need measurements, start with 1/2 stick of butter, a cup of marmalade and 1/4 cup honey. If you think you want more... go ahead! Just remember you've got sweetener in the dough, spread on the dough and underneath the dough as it bakes.

Spread the butter/oil onto the dough. Drop spoonfuls of marmalade and spread it out evenly. Drizzle the honey all over.

Now, carefully roll up the dough up tightly. Take a serrated knife and cut (using a careful sawing motion) the roll in half. Then into fourths and then cut each fourth into thirds. You should have about 12 evenly sized rolls. More or less.

Once cut, carefully move your rolls into the prepared baking pan. Have your rolls touching, but not crammed together. The slight touch causes them to rise up nicely. If you have extra rolls that won't fit in, simply put them in a prepared muffin pan or smaller baking pan.

Put the rolls in the oven and bake for 30 to 40 minutes. Check on them at 25 minutes to make sure they aren't already done.

When done, flip them onto a plate and serve immediately. They are delicious with creamy almond butter and more honey drizzled on top. Enjoy!!

Am I crazy or do you like this combination too?

Linked up at Simple Lives Thursday

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A Thanksgiving Breakfast: Spiced Cranberry Apple Baked Oatmeal

What could be better on Thanksgiving morning than your standard pancake or waffle breakfast?

A nourishing baked oatmeal with fall spices, tangy cranberries, sweet apples and crunchy walnuts… oh yum!

To make it truly nourishing… I soak the rolled oats for about 24 hours and use nuts that have been soaked & dehydrated. When everything is properly prepared, not only does it taste delicious, but my tummy won’t feel like a brick is sitting there after eating my share.

We love the beautiful fall flavors in this oatmeal bake and I have to say this is our favorite “stateside” baked oatmeal… while the Strawberry Pineapple is our favorite Honduran baked oatmeal.  :o)

Enjoy it topped with lots of butter & pure maple syrup or raw honey! I also think some breakfast sausage & cheesy scrambled eggs will make a delicious brunch if you decide to have a late breakfast.

Spiced Cranberry Apple Baked Oatmeal

• 4 cups regular rolled oats
• 1/3 cup whey, raw apple cider vinegar, lemon juice or sourdough starter
• 6 cups water

Combine oats, choice of acid and water in a big bowl. Cover and let it soak overnight (if using sourdough) or up to 24 hours (using whey, vinegar or lemon juice).

NOTE: I usually use sourdough starter to soak my oatmeal overnight. I learned from my friend, Wardeh, at GNOWGFLINS that sourdough starter improves the effectiveness of soaking by adding phytase to reduce phytic acid and organisms to accomplish an overnight soaking effectively. Don't worry, it won't be sour as long as you drain and lightly rinse the oats in the morning!

• 1/3 cup lightly melted butter, coconut oil or olive oil
• 1 1/2 cups coconut milk or whole milk
• 4 eggs
• 1/2 - 3/4 cup rapadura or palm sugar
• 2 tsp vanilla extract
• 1 Tbsp cinnamon
• 2 tsp ginger
• 1 tsp nutmeg
• 1/2 tsp cloves
• 3/4 tsp sea salt
• 2 cups chopped cranberries, fresh or frozen
• 1 apple, diced
• 1 cup walnuts (optional)

Morning arrives: preheat the oven to 375 F. Grease a 9x13 baking dish. Drain the oats through a fine sieve. Gently rinse and allow to drain while mixing together other ingredients.

In a large mixing bowl, mix together butter, milk, eggs, sweetener, vanilla, spices and sea salt. Add in cranberries, apple, walnuts and oats. Mix it all together gently, yet well.

Pour oatmeal mixture into a greased 9x13 baking dish. Smooth out the top. Bake for 45 minutes to 1 hour. It should be golden brown when done. Insert a knife or toothpick, it should come out clean when the baked oatmeal is done.

Take baked oatmeal out of the oven and set it on a cooking rack. Let it cool for about 10-15 minutes to set before cutting into bars.

Store leftovers in the fridge, but you can leave it out for a day.

Oatmeal bake makes a weekly appearance at our house… usually every Monday morning because it makes great leftovers throughout the week for snacks or a quick breakfast on the go.

I typically use whatever we have on hand (spices, fruits & nuts)… what are your favorite combinations? Please share below!

Shared at Simple Lives Thursday, Real Food Wednesday, Monday Mania, Fight Back Friday, Allergy Free Wednesdays, Frugal Days, Whole Food Wednesday, Not Just A Housewife, Chef In Training

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Strawberry Pineapple Oatmeal Bake

The other day I shared with you about porridge pancakes using leftover oatmeal. Today I am sharing one of my family's favorite breakfasts... Oatmeal Bake.

Really, you can't go wrong with oatmeal bake. So satisfying, nourishing, delicious & simple. Do I need to say more?

For those of you who are in the cold winter months right now... this will bring a little bit of sunshine and tropical warmth right into your kitchen!

My favorite way of enjoying a hot piece is surrounding it with a deep moat of fresh milk, 2 thick slices of butter and a heavy drizzle of raw honey or real maple syrup. Sometimes I throw some fresh fruit on top, if I didn't use it all for the bake!

Oh la la! Mmmm!

What I love about oatmeal bake is I can use whatever fresh & dried fruits, spices and nuts I have sitting in my kitchen. Since making my first oatmeal bake (inspired by Wardee's recipe), I've made at least 10 different varieties of oatmeal bake.

This is one of our top 3 favorites and...no... I am not sharing with you the other 2 (grin), you will have to wait another time for those  ;o)

Strawberry Pineapple Oatmeal Bake

• 6 cups regular rolled oats
• 1/2 cup whey, raw apple cider vinegar, lemon juice or sourdough starter
• 8 cups water

Combine oats, choice of acid and water in a big bowl. Cover and let it soak overnight (if using sourdough) or up to 24 hours (using whey, vinegar or lemon juice).

NOTE: I usually use sourdough starter to soak my oatmeal overnight. I learned from my friend, Wardeh, at GNOWGFLINS that sourdough starter improves the effectiveness of soaking by adding phytase to reduce phytic acid and organisms to accomplish an overnight soaking effectively. Don't worry, it won't be sour as long as you drain and lightly rinse the oats in the morning!

• 1/2 cup lightly melted butter, coconut oil or olive oil
• 2 cups coconut milk or whole milk
• 6 eggs
• 1/2 - 3/4 cup rapadura or palm sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1-2 tsp freshly ground nutmeg
• 3/4 tsp sea salt
• 2 cups chopped strawberries, fresh or frozen
• 1 cup dried pineapple
• 1 cup coconut flakes

Morning arrives: preheat the oven to 375 F. Grease a 9x13 baking dish. Drain the oats through a fine sieve. Gently rinse and allow to drain while mixing together other ingredients.

In a large mixing bowl, mix together butter, milk, eggs, sweetener, vanilla, almond, nutmeg and sea salt. Add in strawberries, pineapple, coconut flakes and oats. Mix it all together gently, yet well.

Pour oatmeal mixture into a greased 9x13 baking dish. Smooth out the top. Bake for 45 minutes to 1 hour. It should be golden brown when done. Insert a knife or toothpick, it should come out clean when the bake is done.

Take bake out of the oven and set it on a cooking rack. Let it cool for about 15 - 30 to set before cutting into bars.

Enjoy it simply topped with butter and raw honey... or do it my way (read above)... Store leftovers in the fridge, but you can leave it out for a day.

Excellent snacks for around the house, park, traveling via airplane or car!!

What are you favorite ingredients for a good, nourishing Oatmeal Bake??

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