Hope you all were able to enjoy the 1st MAX10 Smart Shopper Demo for this session! Mandy Schueder did an awesome job of preparing the steel oat (yummy to have something warm), with the honey, cinnamon and berries to add! Kudos to Mandy (and Bridget) for organizing this and providing us with the nutritional value of these ingredients and where to buy it.
So….are you all now rushing out to buy your nutritious STEEL OATS? You should – they are awesome!
Just so you know the cooking directions…
4 cups boiling water
1 cup steel oats (purchased in bulk Health Food section)
Turn burner down to medium heat after adding the steel oats to boiling water and cook for 15-20 minutes – stirring often so it won’t stick to the bottom of the pan! This will make at least 4 1/2 cup servings of which can be put in a storage container and kept in the refrigerator. Reheat in the microwave by adding a little almond milk, milk or water. Add all the yummy fixins and you have a great start to your day!
Thanks again Mandy! You so totally ROCK!
1/2 avocado, peeled & pitted
1/2 C orange juice
Salt and ground black pepper to taste
3 oz. spring greens or mesclun mix
1 C sliced fresh strawberries
1/2 lbs. asparagus, trimmed and sliced into strips with a vegetable peeler
Pre-packing your food is a great habit to help you eat purposefully and get the proper nutrients throughout the day. Below is a great recipe for either a hot pancake for breakfast (or any other time of the day) or to take with you on the go. Top with fresh berries for an extra special treat!
1.5 scoops Meal Replacement powder
(we recommend Scivation Solution 5)
1/8 tsp baking powder
1/8 tsp baking soda
1/2 cup dry oats
¼ cup water (approx)
¼ cup raisins
14 almonds (chopped)
1. Preheat skillet.
2. Combine dry ingredients in bowl.
3. Stir together and slowly add water to make into a consistency like batter.
4. Pour into skillet, cook until bubbles form and edges appear cooked.
5. Flip once.
6. Serve hot or put in a zip lock baggie to take with you on the go!
2 C. old fashioned rolled oats
1/2 C. raw shelled pumpkin seeds
1/2 C. raw shelled sunflower seeds
2 to 3 tbsp. chia seeds
1/4 C. dried cranberries
1/2 C. honey or agave nectar
2 tbsp. unsalted butter or tahini
1. Preheat oven to 325 degrees F. Coat a square 8-inch baking pan with nonstick cooking spray; set aside. Spread oats, pumpkin seeds, sunflower seeds and chia seeds on a baking sheet. Bake 20 minutes, stirring twice for even toasting. Transfer seeds to a medium bowl. Stir in cranberries; set aside.
2. Pour honey into a small saucepan and bring to boiling. Reduce heat to low; simmer 7 minutes or until honey becomes thick, or a candy thermometer reaches 275 degrees F. Stir in butter.
3. Pour honey mixture over oat mixture; stir to combine. Spread evenly into baking pan. Let cool completely. Cut into bars and tightly wrap each in plastic wrap or parchment. Enjoy.
Makes 12 bars • Prep time: 10- min • Cook time: 27 min*
*cooling time extra
Per serving: 185 calories, 26g carbohydrate.
Special thanks to Mandy and team Kung Pow for the great muffins.
Kung “POW”er Muffins:
Mix ingredients together:
2 1/4 c oat bran (can be found in hy-vee’s organic bulk/loose foods)
1/4 c whole weat flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 c almond slivers
1 container or 8 oz organic low fat Stonyfield French Vanilla Yogurt
6 Tbs. Agave Nectar (honey substitute)
2 egg whites
2 Tbs. vegetable oil
1 tsp vanilla
Divide into 12 muffin cups
Bake at 425 degrees for 15 min.