Tomato Ricotta Pie

by ADMIN on OCTOBER 19, 2012

I know what you’re thinking: Tomato Ricotta Pie… how can that be healthy?

Because I said so.

Hah. No. Because I futzed around with the recipe, of course! (Futz is a word, isn’t it?) This dinner/side dish/breakfast (everyone say: oOoOoO Versatility!) is packed with protein {did you know that 1/2 cup ricotta has 14 grams of protein?!}, has a healthier crust {homemade from whole wheat bread!}, and antioxidant packed tomatoes.

I used fat free Ricotta cheese to keep the saturated fat down; but you can absolutely use part skim if you rather. {Side note: 1/2 cup Part Skim Ricotta has 171 calories and 6 grams saturated fat while Fat Free Ricotta has 80-100 calories and 0 grams saturated fat}.

Also, I used 2 whole eggs because the yolk has half the protein and lots of vitamins, minerals, and antioxidants. However, you can absolutely substitute 4 egg whites or the equivalent egg-substitute.

Tomato Ricotta Pie

Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 4-6

Creamy, fluffy, healthy ricotta tomato pie.

Ingredients

• 2 slices whole wheat bread

• 1.5 Tbsp olive oil

• 1 tsp garlic powder

• ½ tsp each salt and pepper

• 1.5 cups fat free Ricotta cheese

• 2 eggs

• ¼ cup grated fresh parmesan cheese

• 5-8 Roma tomatoes, cut into slices

Instructions

1. Preheat the over to 45oF

2. Toast the whole wheat bread and cool. In a food processor (or Magic Bullet!), pulse together the bread, olive oil, garlic powder, salt and pepper until it is combined and forms a breadcrumb-like consistency.

3. Wipe the food processor clean and add the ricotta cheese, eggs, parmesan cheese. Blend until smooth.

4. Spread the breadcrumbs at the bottom of a greased glass (or metal) pie plate. Press down evenly and allow the breadcrumbs to come up the side.

5. Pour the ricotta cheese mixture on top, spreading it out evenly.

6. Place the tomatoes in a single layer on top.

7. Bake for 35-40 minutes or until the Ricotta is set.

Enjoy!

Coconut Banana Brown Sugar Oatmeal

by ADMIN on JULY 8, 2011

Oatmeal is one of my favorite breakfasts during the winter, I can eat it every single day! One great way to spice up the flavor variety is to add whipped banana, coconut and a sprinkle of brown sugar – how can you resist?!

Coconut Banana Brown Sugar Oatmeal

Prep time: 5 mins Cook time: 8 mins Total time: 13 mins

Serves: 1

Whipped banana, coconut, and a sprinkle of brown sugar make for a delicious bowl of oatmeal - and still a breakfast to be nutritionally proud of!

Ingredients

• ½ cup dry rolled oats

• 1 cup skim or low fat milk (or water)

• 1 banana, mashed well

• 2 tsp brown sugar

• 2 tsp shredded coconut

• 1 tsp maple syrup (optional)

Instructions

1. Heat oatmeal and milk in a small pan over medium high heat. Stir until the oatmeal meets your preferred thickness.

2. Add mashed banana and continue to whip the banana into the oatmeal until well combined.

3. Pour into your favorite cereal bowl, sprinkle with coconut, brown sugar, and maple syrup.

Enjoy!

Baked Pumpkin Oatmeal

by ADMIN on NOVEMBER 11, 2011

Baked oatmeal. Warm, gooey, and flavorful. And secretly packed with nutrients (!): Fiber, vitamin A, and potassium. Starting breakfast with a baked good (that happens to be healthy?) – Sign me up!

And this breakfast doesn’t have to add too much time to your morning routine. If you mix together the ingredients then pop them in the oven, you’ll have 20 minutes to shower and dress while it bakes. Bring it to work to reheat or enjoy at home. Or perhaps as a nice weekend starter. Mm!

Good news: These keep well in the refrigerator for a few day. Simply cover then reheat! If you know you’ll be eating it a couple mornings from their bake date, wait to drizzle them with the maple syrup until after you reheat.

Baked Pumpkin Oatmeal

Prep time: 6 mins Cook time: 20 mins Total time: 26 mins

Serves: 4

Warm, gooey, pumpkin and banana packed baked oatmeal! Serve 4 (1/2 cup) serving or 2 (1 cup) servings.

Ingredients

• 1 cup rolled oats

• ½ cup pumpkin puree

• ⅔ cup skim milk

• 2 bananas

• 1 tsp pumpkin pie spice

• 4 Tbsp maple syrup (reserve 1 Tbsp for drizzling on top)

• 1 Tbsp sugar + 1 tsp cinnamon

Instructions

1. Preheat oven to 350F

2. In a small bowl, mash 1.5 of the bananas (reserve ½ a banana).

3. In a different small bowl, combine 1 Tbsp sugar with cinnamon. Set aside (this is the topping and you won't use all of it!)

4. In a medium bowl, mix together oats, pumpkin, milk, 1 tsp spice, 3 Tbsp maple syrup, plus the 1.5 banana that's mashed.

5. Pour mixture into 4 ramekins. Slice the reserved ½ banana into thin slices and place in a single layer on top of each oatmeal mixture. Then sprinkle lightly with about one teaspoon of the cinnamon sugar.

6. Bake for 20 minutes, then drizzle with the final Tablespoon of maple syrup on top before eating.

Enjoy!