Following are 8 great recipes for Grab-and-Go Healthy Foods
1- Dozen Boiled Eggs in the Carton
- Place eggs in a muffin tin.
- Bake at 350 degrees for 30 minutes.
- Remove and put the eggs in a ice water for at 10 minutes.
- Put unpeeled eggs back in the carton and store in the refrigerator.
* oven times vary, try testing with 1 egg.
2 – Easy Toss-and-Bake Granola
Combine rolled oats with almonds, coconut, and maple syrup and bake until golden and crisp; toss with dried fruit. Store in an airtight container for up to 3 weeks.
- 4 cups old-fashioned rolled oats (not quick cooking)
- 1 cup sliced almonds
- 1/2 cup shredded coconut (preferably unsweetened)
- 1/4 cup unsalted pepitas (hulled pumpkin seeds) or shelled sunflower seeds
- 1/2 cup pure maple syrup
- 2 tablespoons grapeseed or coconut oil
- 1/2 teaspoon kosher salt
- 1 cup dried fruit (such as cherries, cranberries, raisins, or currants)
- Heat oven to 350° F. Toss the oats, almonds, coconut, and pepitas with the maple syrup, oil, and salt on a rimmed baking sheet.
- Bake, tossing once, until golden and crisp, 25 to 30 minutes.
- Add the dried fruit and toss to combine. Let cool.
3 – Chia Seed Breakfast Bowl
Chia mixture Ingredients:
- 4 tbsp chia seeds
- 1 – 1.25 cups almond milk
- 2 small bananas, chopped small
- 1/2 tsp pure vanilla extract
- two pinches of cinnamon
- 2 tbsp raw buckwheat groats, soaked
- 2 tbsp raisins, soaked
- 2 tbsp whole raw almonds, chopped and soaked
- couples pinches of cinnamon
- 2 tbsp hemp seeds
- Mash bananas in a medium-sized bowl. Stir in chia seeds. Whisk in the almond milk, vanilla, and cinnamon until combined. Place in fridge overnight to thicken.
- Add buckwheat groats, raisins, and chopped almonds into another bowl. Cover in water and soak overnight in the fridge or on the counter.
- In the morning, place your desired amount of chia pudding into a bowl. (Note: at this point, you can blend your chia pudding if a smooth texture is desired, but I don’t bother). You can add more almond milk if you want to thin it out in the morning. Or, if it’s too thin, add more chia seeds to thicken it up. Drain and rinse the buckwheat/almond/raisin mixture. Sprinkle on top of chia mixture along with a pinch of cinnamon and a tablespoon of hemp seeds. Serve with a drizzle of maple syrup, if desired. Store leftovers in the fridge for 1-2 days.
4 -“Instant” Oatmeal Jars
Oatmeal Jars are so convenient, simply fill with HOT milk or water…finish getting ready for the day….grab & GO! Prep an entire weeks worth of jars together. Create unique mixes!
- Freeze Dried Fruit – no sugar added and no refrigeration needed.
- Apples & Cinnamon – 1/4 cup freeze Dried Apples, 1/4 tsp Cinnamon, pinch of granulated stevia, or granulated sweetener of choice
- Raspberries & Dark Chocolate or Cacao Nibs – 1/4 cup freeze dried Raspberries & 2 Tbsp dark chocolate chips or nibs
- Monkey Mix – 1/4 cup freeze dried banana chips, 1 Tbsp coconut flakes, 1 Tbsp dark chocolate chips or nibs
- Triple Berry – 1/4 cup freeze dried triple berry mix & a pinch of granulated stevia, or granulated sweetener of choice
- Blueberries & Cream – 1/4 cup freeze dried blueberries, a pinch of powdered vanilla (huge health benefits in powdered compared to liquid extract), & a pinch of granulated stevia or granulated sweetener of choice
- Peaches & Cream – 1/4 cup freeze dried peaches, pinch of powdered vanilla (huge health benefits in powdered compared to liquid extract), & a pinch of granulated stevia, or granulated sweetener of choice
- Strawberry & Banana – 2 Tbsp freeze dried strawberries, 2 Tbsp freeze dried banana & a pinch of granulated stevia, or granulated sweetener of choice
- Try adding your favorite chopped nuts, or a 1/2 scoop of protein powder to any of these varieties.
Assembly (For freshest flavor use within 10 days):
- Use Pint glass canning jars to ensure that you will have room for your liquid & stirring.
- Add 1/2 cup dry rolled/old fashioned oats to the bottom of the glass jar.
(note: this method will NOT work with steel-cut oats)
- Add your favorite flavor combos.
- Seal tightly, and store in the pantry until ready to use.
(For freshest flavor use within 10 days)
- Pour 1 cup BOILING HOT water, or milk (unsweetened almond, coconut, or cashew milk are favs at our house) into each jar. (note: These jars can handle the heat because they are made for canning & high heat)
- Let sit for 10-20 minutes(depending on the consistency you like), while you finish your morning routine.
- Grab a spoon, and enjoy on-the-GO!
5 – Oatmeal With Apricots and Raisins
For a tasty morning meal, top old-fashioned oatmeal with dried fruit and chopped almonds. You can make the oatmeal the night before, refrigerate, and microwave the next day.
- 1 cup old-fashioned rolled oats or steel cut oats
- 1/4 cup milk alternative without sugar (almond milk, coconut milk, flax milk)
- 2 tablespoons golden raisins
- 2 tablespoons chopped dried apricots
- 2 tablespoons chopped roasted almonds
- 1/8 teaspoon nutmeg
- Prepare the oats according to the package directions. Divide between 2 bowls.
- Dividing evenly, top with the milk, raisins, apricots, almonds, and nutmeg.
6 – Fruit, Nut, and Brown Sugar Freezer Oatmeal Cups
Makes 12 servings. Freeze for 6 hours or up 6 months. Let stand for 5 minutes before eating.
- 5 cups water
- ½ teaspoon salt
- 2 cups regular rolled oats
- 1/3 cup packed brown sugar OR coconut sugar (palm sugar)
- 1 tablespoon butter or Ghee (dairy free alternative)
- 1 teaspoon ground cinnamon
- ½ cup dried cranberries or tart cherries, raisins, and/or snipped dried apricots or pitted whole dates
- 1 cup fresh blueberries, blackberries, raspberries, and/or chopped strawberries
- ½ cup chopped toasted almonds, walnuts, and/or pecans
- Milk Alternative (optional) such as almond milk, coconut milk, cashew milk, flax milk
- In a medium saucepan bring the water and salt to boiling; stir in oats. Cook 5 minutes, stirring occasionally (mixture will be very thin). Remove from heat. Stir in brown sugar, butter, and cinnamon. Transfer to a bowl; cover and chill until cool (mixture will thicken as it cools). Stir in dried fruit.
- Grease twelve 2 1/2-inch muffin cups. Spoon about 1/2 cup of the oatmeal into each prepared muffin cup. Sprinkle with fresh berries and nuts; press lightly. Cover and freeze 6 hours or until firm.
- Let stand at room temperature 5 minutes. Transfer oatmeal cups to freezer bags or airtight containers. Freeze up to 3 months.
- To serve, in a small bowl microwave one frozen oatmeal cup at a time, covered, 2 minutes or until heated through, stirring once. Stir before serving. If desired, stir in milk alternative.
7 – Orange-Honey Overnight Oats
Makes 6 servings.
- 2 cups alternative milk (coconut milk is best for this recipe, almond milk, flax milk, or cashew milk)
- 2 cups old fashion regular rolled oats or steel cut
- 1 cup plain Greek yogurt OR even better, Coconut Yogurt (because it is dairy free!)
- ½ cup flaked coconut
- 2 oranges, zested (4 teaspoons)
- 2 tablespoons honey (raw and local is BEST to build up the immune system)
- teaspoon snipped fresh thyme
- Toppers: strawberry preserves, berries, coconut, orange zest, and/or snipped thyme
Directions: In large bowl stir together milk, oats, yogurt, coconut, zest, honey, and thyme. Cover; chill overnight. Stir; serve with toppers.
8 – Carrot Breakfast Cookies
- 1/3 cup packed brown sugar or coconut sugar
- 1/3 cup grapeseed oil
- 2 tablespoons ghee or butter, softened
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 1/4 cup gluten free flour
- ½ cup finely shredded carrot or zucchini
- ¾ cup regular rolled oats
- 1/3 cup dried cranberries or raisins
- 1/3 cup chopped pecans
- 4 ounces plain coconut yogurt (optional)
- 2 tablespoons honey (optional)
- Preheat oven to 350 degrees F. Line two cookies sheets with parchment paper. In a large bowl beat brown sugar, canola oil, and butter with a mixer on medium 30 seconds. Beat in the next five ingredients (through salt). Beat in both flours and carrot. Stir in oats, cranberries, and pecans.
- Scoop about 3 Tbsp. dough into mounds on prepared cookie sheets. Bake 12 to 14 minutes or until bottoms are golden brown. Cool on cookie sheets 2 minutes. Remove; cool on wire racks.
- In a small bowl combine yogurt and honey. When cookies have cooled, drizzle with yogurt glaze, if desired.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days or freeze up to 3 months.
Happy Healthy Eating!