Spiced Parsnip & Pear Oats

I did it again. Yep, back to back oatmeal recipes – both with a serving of veggies lurking. Maybe I should change my name to Mama Makes Oats?

But seriously, there can’t be too many amped-up bowls of this staple breakfast. If you need proof, check out my Deluxe Pumpkin Oatmeal, Zucchini Bread Oatmeal and Chocolate Power Porridge. Oatmeal … oats … porridge — whatever you call it, it’s universally satisfying, fun to eat, and it keeps you full.

I’ve put zucchini in oatmeal, pumpkin, cauliflower and carrots; so a few days ago it hit me – parsnips in porridge would be amazing! And it is guys, it is! You gotta try it. This recipe is my favorite oatmeal I’ve made in a while.

Spiced Parsnip & Pear Oats

  • Servings: 3-4
  • Difficulty: easy
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Parsnips pair deliciously with nutmeg and cinnamon in this ridiculously nutritious bowl of oatmeal.

Ingredients

  • 1 parsnip, peeled & shredded (about 1 cup)
  • 3/4 cup rolled oats, gluten-free if that’s important to you
  • pinch sea salt
  • 2 scoops collagen peptides (I use Vital Proteins), optional
  • 1 tsp. Ceylon cinnamon
  • 3/4 tsp. freshly grated nutmeg, plus more for garnish
  • 1 cup unsweetened vanilla almond milk
  • 1 1/2 cups water or coconut water
  • 1 pear, cored & chopped
  • 2-3 tbs. pure maple syrup
  • 1/2 tsp. vanilla powder or 1 tsp. vanilla extract

Directions

  1. In a medium saucepan, combine parsnip, oats, sea salt, collagen, cinnamon, nutmeg, milk, and water. Stir to incorporate and heat over medium.
  2. Cook for about 10 minutes, stirring occasionally, until parsnip has softened. Reduce the heat a bit if necessary to keep from sticking.
  3. Add pear, maple syrup and vanilla and cook for another minute of two.
  4. Portion into bowls and add whatever toppings you like.

Happy Food Making, Mamas! ❤️


Chicken Noodle Turmeric Soup

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When using whole food ingredients, it doesn’t get more basic or wholesome than chicken noodle soup.  Everybody knows it, almost everybody loves it.  It’s THE quintessential comfort food.  I slow-cooked a whole chicken the other day (my favorite way to do that is The Natural Nurturer’s recipe for Slow Cooker Lemon Thyme Chicken – it’s so simple and delicious). I had the shredded chicken and the bone broth I made from it afterward hanging out in the fridge.  I knew when I woke up this morning and there was a chill in the air that they were destined to become soup.

Traditional chicken noodle soup has celery.  I didn’t have any, but I did have some zucchini.  I thought that would make a fun change.  That got me to thinking what other changes I could make … turmeric.  Yes!  I love incorporating turmeric into the foods we eat because it is such a superfood spice.  Its list of benefits is extensive; in short, turmeric is an awesome anti-inflammatory, an anti-oxidant, and it’s considered a “brain booster”.  As I always say though, do your own research! While I am passionate about healthy cooking and eating, I am not a dietitian or a doctor.  The final change I knew I had to make was a no-brainer – I HAD to add some greens.  Always greens.

This soup comes together quickly if you already have cooked chicken on hand, making it the perfect weeknight meal.  Serve with a salad or with some crusty buttered toast.  Mm mmm.  Toddler approved, parent approved.  Healthy.  Flavorful.  What’s more – with a couple yummy and simple substitutions, it can be made vegan.  Sub chickpeas for chicken and switch out vegetable broth for the bone broth.

Chicken Noodle Turmeric Soup

  • Servings: 6
  • Time: 30mins
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Chicken noodle soup with some fun & flavorful twists – zucchini, turmeric, and greens!.

Ingredients


– 1 tbs. olive oil
– 1 onion, finely chopped
– 2 carrots, diced
– pinch sea salt
– 5 cloves garlic, minced
– 1 medium zucchini, chopped
– 1 tsp. turmeric
– 1 tsp. poultry seasoning
– 6-8 c. bone broth (vegetable broth for vegan option)
– 3 c. cooked shredded chicken (sub chickpeas for vegan option)
– 1 c. uncooked elbow pasta
– 2 large handfuls baby spinach

Directions


1. In a large soup pot, heat the olive oil over medium heat. Add onion, carrot, and a pinch of sea salt. Stir occasionally and cook for 5-7 minutes, or until onion is translucent and the carrot is softened.
2. Add garlic, zucchini, turmeric, and poultry seasoning and stir to combine again. Let spices toast for a minute.
3. Pour in just a splash of the bone broth to deglaze the pan; scrap all the yummy bits from the botton of the pan to reincorporate. Add remaining broth and shredded chicken.
4. Increase heat to medium high to bring to a boil. Once boiling, add pasta and cook until pasta is tender (read package instructions – it will likely be 6-8 minutes, depending on what type of pasta you’re using).
5. Once the noodles are tender, turn off the heat and add spinach. Stir to combine until spinach is wilted.

Happy Food Making, Mamas! ❤


Grain Free Chocolate Pancakes

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Say “I love you” to your littlest Valentine with these Grain Free Chocolate Pancakes! These are a yummy, not-too-sweet chocolate treat perfect for piling high with toppings like sliced banana, fresh or freeze-dried berries, coconut cream, hemp seeds, a drizzle of maple syrup … the options are endless!

Decadent enough for dessert yet wholesome enough for breakfast, these Grain Free Chocolate Pancakes are delicious anytime of day. Leftovers store well in the fridge for about 5 days and these babies are easily reheated in the toaster.

Grain Free Chocolate Pancakes

  • Servings: 4 to 6
  • Time: 20 min
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Say “I love you” to your littlest Valentine with these chocolately, wholesome pancakes!.

Credit: Mama Makes Food

Ingredients

– 4 eggs
– 1 14oz. can lite coconut milk
– 2 tsp. vanilla
– 2 tbs. pure maple syrup
– 1/2 c. coconut flour
– 1/4 c. cocoa or cacao powder
– 1 1/2 tsp. baking powder
– 1/2 tsp. sea salt
– 2 tbs. chia seeds
– coconut oil, butter or ghee – for frying

Directions

1. Preheat large skillet or griddle over medium low.
2. Combine eggs, coconut milk, vanilla, maple syrup, coconut flour, cocoa powder, baking powder, sea salt, and chia seeds in a blender and blitz until smooth, stopping to scrape down the sides as necessary.
3. Grease skillet or griddle with a thin layer of coconut oil (or butter or ghee) and spoon 1/8 cup sized portions of batter about an inch apart, spreading out to about 1/2″ thickness.
4. Cook until the bottoms are firm and the tops are puffy – about 5 minutes. Carefully flip and flatten slightly with the back of a spatula. Cook remaining side until firm and slightly browned, about 3-4 minutes more.
5. Remove cooked pancakes to a cooling rack (this helps keep the undersides from getting sweaty and soft).
6. Continue to cook remaining pancakes in batches, adding a new layer of coconut oil each time.

If using 1/8 cup sized portions of batter, this recipe will yield approximately 30 2-3″ pancakes.

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Happy Food Making, Mamas!

 


Gluten Free Chickpea Nuggets

A few months ago I was eager to find a homemade, soy-free chik’n nugget (that’s a vegetarian “chicken” nugget) recipe to broaden my repertoire of wholesome finger foods for my son (who I refer to as Mister on my Instagram account). The first one I tried was from The Happy Herbivore and to say it was a huge flop would be an understatement. Those nuggets were stringy and flavorless and I KNEW I could find better.

A fellow Instagram mama, Terita, told me about her recipe (find hers here) and I knew I had to try it. Simple, approachable ingredients – game on. I couldn’t wait to try them. These nuggets were a snap to prep and came out of the oven crispy and golden and full of flavor. Better yet, Mister LOVED them. Bingo!

These have been in regular rotation in our household for months, and after baking up dozens of batches, I continued to tweak the recipe over time, finally changing it enough to make it my own.

What’s even more appealing than just making a plain ol’ wholesome nugget recipe (my toddler is quite content being served these as you would a traditional nugget – with ketchup for dipping), is that these are SO adaptable! They can be made into sliders or even crumbled and served in a tortilla taco style.  I’ve even added crumbled nuggets to pasta!  The seasoning can be switched out to suite your kiddos taste or to simply change it up and different kinds of cheeses work too (think mozzarella, monterrey jack, gouda, etc).


Gluten Free Chickpea Nuggets

  • Servings: approx. 20 nuggets
  • Difficulty: easy
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These protein packed chickpea nuggets are crispy on the outside, chewy on the inside, and have great flavor from the addition of fresh garlic and onion and shredded cheddar cheese.


Credit: Mama Makes Food

Ingredients

  • 1 clove garlic
  • 1/2 small onion, roughly chopped
  • 1 1/2 c. cooked chickpeas (either homemade or from 1 15oz. can, drained & rinsed
  • 3/4 c. shredded cheddar cheese
  • 1/2 c. quinoa flakes (I use Ancient Harvest brand; although bread crumbs or oat flour work too)
  • 1 egg
  • 1/2 tsp. salt
  • 1 tsp. poultry seasoning (or seasoning blend of choice)
  • 1 c. roughly chopped baby greens* (spinach, chard, beet greens, kale or a mixture of all)
  • *optional but totally recommended

Directions

  1. Preheat oven to 400 and line a large baking sheet with parchment paper.
  2. Place garlic clove into the bowl of a food processor and pulse until minced. Now, add the onion and pulse again until finely chopped.
  3. Add remaining ingredients and process on high until incorporated, stopping to scrap down the sides as needed. The texture will be similar to hummus.
  4. Spoon heaping tablespoonfuls (or larger if you like) onto lined baking sheet about an inch apart. One batch usually yields roughly 20 nuggets for me.
  5. Bake at 400 for 15 minutes. Remove from oven, turn nuggets over and flatten slightly with a wooden spoon or spatula. Return to the oven and bake 10 minutes more.
  6. Store baked nuggets in the fridge for about 5 days or in the freezer for 3 months (they freeze great!).

Happy Food Making, Mamas!