Category Archives: oats

Butyrate for gut health

Butyrate For Gut Health

by grains, grocery, health, nutrients, nuts, oats, prebiotics
In the quest for optimal health, the role of the gut microbiome has emerged as a cornerstone of well-being. One of the key players in maintaining a healthy gut is butyrate, a short-chain fatty acid (SCFA) produced by the fermentation of dietary fibers by beneficial bacteria in the colon. Butyrate has garnered attention for its profound impact on gut health, inflammation, and overall wellness.
 
In this blog post, we delve into the benefits of butyrate, explore foods rich in this vital compound, and provide practical tips to incorporate them into your diet.

What is Butyrate?

Butyrate, or butyric acid, is a type of SCFA that serves as a primary energy source for the cells lining the colon. It plays a pivotal role in maintaining the integrity of the gut barrier, regulating immune responses, and exerting anti-inflammatory effects.
 
Research has shown that butyrate can help prevent and manage various health conditions, including inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), and even colorectal cancer.

Health Benefits of Butyrate

  1. Gut Health: Butyrate supports the health of the colonocytes, the cells lining the colon. It enhances the gut barrier function, preventing the translocation of harmful pathogens and toxins into the bloodstream. This helps in maintaining a healthy gut environment and reducing the risk of gastrointestinal disorders.
  2. Anti-Inflammatory Properties: Butyrate exerts potent anti-inflammatory effects by inhibiting the activity of nuclear factor-kappa B (NF-κB), a protein complex involved in inflammatory responses. This can be particularly beneficial for individuals with IBD and other inflammatory conditions.
  3. Immune Regulation: Butyrate modulates the immune system by promoting the production of regulatory T cells (Tregs), which help maintain immune tolerance and prevent autoimmune reactions. This regulatory effect on the immune system is crucial for preventing chronic inflammation and autoimmune diseases.
  4. Metabolic Health: Emerging research suggests that butyrate may play a role in metabolic health by improving insulin sensitivity and regulating blood sugar levels. It may also influence fat metabolism and help in managing obesity.
  5. Colon Cancer Prevention: Butyrate has been shown to induce apoptosis (programmed cell death) in colorectal cancer cells and inhibit their proliferation. Its protective effects on the colon lining and anti-inflammatory properties contribute to its potential in reducing the risk of colon cancer.

Butyrate-Rich Foods

To harness the benefits of butyrate, it is essential to consume foods that promote its production in the gut. Here are some of the best butyrate-rich foods to include in your diet:
  1. Resistant Starch: Foods high in resistant starch, such as green bananas, cooked and cooled potatoes, and legumes, are excellent sources of butyrate. Resistant starch resists digestion in the small intestine and ferments in the colon, producing butyrate.
  2. Fibrous Vegetables: Vegetables rich in dietary fiber, particularly insoluble fiber, support butyrate production. Examples include broccoli, Brussels sprouts, cabbage, and carrots.
  3. Whole Grains: Whole grains like oats and brown rice are packed with dietary fiber that promotes the growth of butyrate-producing bacteria in the gut.
  4. Nuts and Seeds: Almonds, flaxseeds, and chia seeds are great sources of fiber and healthy fats that contribute to butyrate production.
  5. Fruits: Apples, bananas, and berries contain pectin, a type of soluble fiber that supports butyrate production through fermentation.
  6. Fermented Foods: Fermented foods like kimchi, sauerkraut, and yogurt contain probiotics that enhance the gut microbiome's ability to produce butyrate.
  7. Legumes: Beans, lentils, and chickpeas are rich in resistant starch and fiber, making them excellent choices for boosting butyrate levels.

Practical Tips to Increase Butyrate Intake

Incorporating butyrate-rich foods into your diet can be simple and delicious. Here are some practical tips to help you get started:
 
  1. Start Your Day with Fiber: Begin your morning with a bowl of oatmeal topped with berries and a sprinkle of flaxseeds. This fiber-rich breakfast will kickstart butyrate production in your gut.
  2. Add Resistant Starch to Your Meals: Include cooked and cooled potatoes or green bananas in your meals. These foods are easy to prepare and can be added to salads, smoothies, or as a side dish.
  3. Snack on Nuts and Seeds: Keep a stash of almonds, walnuts, or chia seed pudding for a quick and nutritious snack that supports gut health.
  4. Incorporate Fermented Foods: Add a serving of sauerkraut or kimchi to your meals. These fermented foods not only enhance flavor but also promote a healthy gut microbiome.
  5. Eat More Legumes: Prepare dishes with beans, lentils, and chickpeas. These versatile ingredients can be used in soups, stews, salads, and even desserts.
  6. Choose Whole Grains: Opt for brown rice, wild rice, quinoa, millet, and other whole grains in place of refined grains. These choices will provide more fiber and support butyrate production.
  7. Enjoy Fibrous Vegetables: Fill half your plate with a variety of vegetables, focusing on those high in fiber. Roasted Brussels sprouts, steamed broccoli, and raw carrots are all excellent options.

Conclusion

Butyrate is a powerhouse compound with a myriad of health benefits, particularly for gut health and inflammation. By adding butyrate-rich foods into your diet, you can support your gut microbiome, enhance immune function, and reduce the risk of chronic diseases. Start by making small changes to your diet, focusing on fiber-rich and resistant starch foods, and enjoy the journey to better health.
 
By prioritizing butyrate-producing foods, you're not only taking a step towards optimal gut health but also embracing a lifestyle that supports overall wellness. Remember, a healthy gut is the foundation of a healthy body, and butyrate is a key ingredient in this equation. So, load up on those fibrous veggies, whole grains, and legumes, and let your gut microbiome thrive.

 

Butyrate-Rich Food for Gut Health - FREE Handout
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[expand title="Sources"]
 
  1. Hone Health. (n.d.). Butyrate Foods: Benefits and Best Sources. Retrieved from https://honehealth.com/edge/nutrition/butyrate-foods/
  2. Clinical Nutrition Journal. (2022). The Role of Butyrate in Gut Health and Disease. Retrieved from https://www.clinicalnutritionjournal.com/article/S0261-5614(22)00384-3/fulltext
  3. A Gutsy Girl. (2021). The Ultimate Guide to Butyrate Foods. Retrieved from https://agutsygirl.com/2021/04/08/butyrate-foods/

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chocolate chip cookies

5 Delectable Chocolate Chip Cookie Recipes

by baking, chocolate, grains, oats, recipes, snacks, , ,

It's Chocolate Chip Cookie Week!  And if you've been following me for a while you'll know that I love cookies (in moderation of course). There's just something really satisfying about a good cookie. 

In order to celebrate, I rounded up some of my friends and asked them to share their favorite Chocolate Chip Cookie recipe (who knew there were so many variations?).

With these options, you're sure to find one that's going to become your new favorite!

No-Flour Cookie Dough

If you're seeing news blurbs about cookie dough and feeling a sense of nostalgia (and a desire to make cookies just so you can eat the dough) consider making my No-Flour Cookie Dough. Just be aware that this recipe does not bake into cookies, it's meant to be enjoyed raw.
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Ingredients
  

  • 1 can chickpeas, drained
  • 1/2 cup creamy almond butter
  • 1 tablespoon evaporated cane juice
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • generous pinch sea salt
  • 1/2 cup chocolate chips

Instructions
 

  • Combine the first five ingredients in a food processor until mixed well
  • Scoop into a bowl and add chocolate chips by hand
  • Spoon into ramekins or mini-muffin cups and chill 2 hours before serving or enjoy with a spoon straight out of the bowl

Guilt-Free 3-Ingredient Chocolate Chip Cookie

This recipe from my good friend Andrea Green, the Natural Green Mom, is made mainly from bananas and oatmeal, making it healthy enough to serve as a breakfast cookie.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 cookies

Ingredients
  

  • 2 ripe bananas
  • 1 cup rolled oats
  • 1/3 cup chocolate chips

Instructions
 

  • Preheat oven to 350.
  • Mash ripe bananas.
  • Stir in oatmeal and chocolate chips until well combined.
  • Divide dough into 8 equal cookies on a greased cookie sheet.
  • Bake 15 minutes.
  • Remove from oven and cool on a cooling rack.

20-Minute Oatmeal Peanut-Butter Chocolate-Chip Cookies

The honey and coconut sugar combo worked like a charm for this recipe by my friend Beth Ricci! “They were in fine cookie form – round, fluffy, and moist. Chewy, but not crumbly. Just enough chocolate chips to make each bite heavenly.”
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Ingredients
  

  • ½ cup honey
  • ¾ cups coconut palm sugar
  • ¼ cup butter at room temperature
  • 1 cup natural peanut butter
  • 1.5 teaspoons baking soda
  • 2 eggs
  • 1 teaspoon whole chia seeds
  • 3¼ cups quick oats1 cup chocolate chips

Instructions
 

  • Place honey, coconut palm sugar, and butter in a bowl, and beat until smooth.
  • Add peanut butter, baking soda, eggs, and chia seeds. Mix well with an electric mixer.
  • Mix in oats.
  • Stir in chocolate chips (or use the mixer if yours is powerful enough. I used my hand mixer and it was fine).
  • Drop by spoonful onto parchment paper-lined baking sheet.
  • Bake at 350F for 10 minutes or until golden brown.
  • Let sit for one minute on the pan before removing it to a cooling rack - they are less prone to breaking that way.
  • Once cooled, freeze half of the cookies for a rainy day. Otherwise, they'll all be gone by morning!

Grainless Chocolate Chip Cookies

“Who would have ever thought that chocolate chip cookies without white flour and sugar or eggs, could taste so good?” Well, my good friend and colleague Dr. Cheryl Winter made this recipe possible.
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Ingredients
  

  • 2 cups almond flour (I either use Bob’s Red Mill or I process my own almonds to make my own almond flour)
  • 1/4 cup coconut oil
  • 3 tbsp maple syrup
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • 8 tbsp dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a medium bowl, whisk together almond meal, salt, and baking soda, then add the coconut oil, maple syrup, and vanilla extract. Mix well.
  • Fold in the dark chocolate chips, then drop batter by a rounded tablespoon onto a baking sheet lined with parchment paper.
  • Bake for 10-15 minutes at 350 degrees F, until the edges are golden brown.
  • Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature.

Polka Dot Balls

This recipe by another good friend and colleague, Shawn Borup of Show Me Healthy Living, includes ingredients that are superfoods -- quinoa, flax, and oats. This different take on chocolate chip cookies deserves a recommendation, as it is high in fiber and protein and can truly satisfy your sweet tooth.
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Prep Time 15 minutes

Ingredients
  

  • 2 cups cooked organic quinoa(soaked overnight, drain and rinse)**
  • 1⁄2 cup organic peanut, almond, or sunflower butter
  • 1⁄4 cup local raw honey
  • 1 cup organic regular rolled oats
  • 1⁄4 cup golden flax meal
  • 1⁄4 cup carob chips, Equal Exchange or Enjoy Lifechocolate chips

Instructions
 

  • Put quinoa in the pan and cover with 13⁄4 cups filtered water.
  • Bring to a boil. Reduce heat to low and cover.
  • Cook for 10 minutes or until water is absorbed.
  • Remove from heat and let cool.
  • Combine cooked quinoa, peanut butter, and honey in a large bowl and mix.
  • Pulse oats in a blender to make them a bit finer.
  • Stir in oats, flax meal, and chocolate or carob chips.
  • Put the dough in the refrigerator for 30 minutes.
  • Grease baking sheet with organic coconut oil.
  • Use a large melon baller and put Tbsp. balls on the baking sheet.
  • Bake at 325◦F for 18 minutes
  • Makes 20-24 balls.

Notes

Note: To soak and sprout quinoa, put 1⁄2 cup of quinoa in a bowl and cover with 1 cup of filtered water. Let soak 8-12 hours. Drain and rinse. Spread into a colander over a bowl and cover with a light towel. Rinse twice a day and let sprout for about 24 hours or until little tails are the same size as the seed.
 

Do you want more free healthy recipes? Read more on my blog or purchase my ebooks to get in-depth knowledge on how to #readthelabel and understand what’s really IN your food. 

oats

Oats: Types, Health Benefits, And Easy Recipes

by breakfast, grains, health, oats, pantry

Winter is coming and those colder days seem like the perfect time for a bowl of oatmeal in the morning.  I frequently get questions wanting to know if oats are okay to eat.  The answer? It depends.

Oats have been consumed for more than 2000 years in many places around the world. There is good reason for this; it’s because of the many health benefits of this grain. Some people may not choose to consume oats because of concerns about carbohydrates. But as long as you do not have a sensitivity or a dietary protocol that calls for you to avoid them, oats are a wonderful food and are can be good for us. 

The health benefits of oats

Scientific studies of the health-beneficial properties of oats show the benefits of them can include:

  • the ability to reduce cholesterol
  • may help reduce cardiovascular disease
  • can help stabilize blood sugar
  • supportive for improved gut microbiota colonies
  • may help reduce obesity
  • possibly support reducing inflammation

Nutritionally oats provide manganese, selenium, tryptophan, phosphorus, magnesium, and several B vitamins. They even provide a modest amount of protein (6 g per cup). And they’re high in both soluble and insoluble fiber.

Soluble fiber is easily digested and helps the body by slowing down how quickly it can process simple starches and sugars. Soluble fiber also breaks down within the digestive tract, binding with cholesterol and thereby escorting it out of the body.

Insoluble fiber cannot be digested and helps to create bulkier stools which move through the system more quickly. They also help mitigate certain bile acids.

Do oats have gluten?

When it comes to oats there are two questions I get asked a lot

  1. Do oats have gluten
  2. What’s the difference between oats and barley

Oats and barley are not the same, they are two completely different grains.  Barley has gluten so if you have gluten intolerance issues or Celiac Disease (CD) you cannot eat it, ever. If you think you have CD, I encourage you to get genetically. If you do not test positive for Celiac Disease but feel that there is a gluten intolerance,  you’ll want to work with someone as you go through an elimination diet.

When it comes to oats all of the research I have found indicates that oats do not have gluten in them. However, they are frequently grown near wheat or processed in the same facility as wheat or transported with wheat. This means that cross-contamination is an issue.  For those with CD there are concerns that the proteins in oats may still present a problem.  It is recommended that they be added to the diet with caution and only after all CD symptoms are resolved and there has been adherence to a strict gluten free diet for at least six months

There are some companies that advertise gluten-free oats.  They keep separate gluten-free facilities if they happen to produce gluten-containing foods as well. If gluten is an issue for you it’s important to get certified gluten-free oats to be sure there’s no cross contamination.

Different kinds of oatstypes of oats

There are different forms of oats available, this is important to keep in mind when choosing which ones to eat.

Quick or instant oatmeal – this is not a good choice because the oats are rolled into flakes and then cut up broken down. This form of oatmeal goes through your body too quickly and can affect blood sugar levels. It's also highly processed which typically means less nutritious. This tends to be the type of oats present in those quick fix oatmeal packets.

Old fashioned or rolled oats – these are a good option. Some of the bran is removed during the rolling, or flaking process, but this is still a lower process version. It tends to be the one recommended for cereals, and for use in other recipes. Rolled oats may

 Oat groats – the groats are the whole grain, meaning they have all of the fiber and the beneficial germ. These take a long time to cook and are very chewy and dense.  Due to the high level of fiber these take a long time to cook.  The groats are also what is ground up and used to make oat flour.

Steel cut oats – these are sometimes also called Irish Oats. For steel-cut oats the groat has been cut apart into smaller pieces. Because it’s still very dense and not rolled, steel cut oats can take a while to cook, but not as long as groats.

Oat bran – the bran is the outer coating of the groat and has the most fiber. This is sometimes removed from the groat and packaged for use either as a cereal or to put into other recipes to increase the fiber content.

Recipes

One cup of oats per day is beneficial, especially if you have high cholesterol or are looking for foods to help stabilize blood sugar. Below are a few of my favorite recipes using oats.

Steel Cut Oats

Freydis' Fabulous Pudding

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Ingredients
  

  • 1 C. steel cut oatmeal
  • 4 C. water
  • 1 C. milk
  • 2 eggs
  • 1 C. sucanat
  • 2 T. butter
  • 1/2 t. ground cinnamon
  • 1/2 C. raisins

Instructions
 

  • Toast the oatmeal in a pan until lightly browned
  • Bring the water to a boil, add the oatmeal, reduce heat and cook 20 minutes until done
  • Preheat oven to 350 deg F
  • Oil the inside of a 1.5 quart baking dish
  • In a large bowl mix together milk, eggs, sucanat, butter and cinnamon
  • Add in raisins and oatmeal
  • Pour into baking dish
  • Bake 30-35 minutes until done
    Can be served warm, room temperature or cold. 
    Option:  Sometimes I vary this by substituting apple pie spice for the cinnamon and chopped dried apple for the raisins.
    Delicious! Enjoy!

If you’re looking for a quick and easy breakfast that’s ready when you wake up the solution is overnight oats.  This recipe goes together very easily and adds a little Greek yogurt for an extra protein boost.  The recipe can easily be doubled or tripled if there are multiple family members to feed or if you’re looking to get a head start on the next three days.

Oats Can Be A Healthy Choice

Blueberry Overnight Oats

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Ingredients
  

  • ⅓ cup old-fashioned oats
  • ⅓ cup plain organic, whole milk Greek yogurt
  • ⅓ cup plain almond milk
  • 1 tablespoon chia seeds
  • ½ tablespoon or honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ cup organic blueberries

Instructions
 

  • In a medium mixing bowl combine oats, almond milk, chia seeds, yogurt, honey, and vanilla until fully combined
  • Cover the bowl and place in the refrigerator overnight
  • In the morning serve oatmeal into two containers
  • Top with cinnamon and blueberries
    Enjoy!

Cinnamon is a favorite way to flavor oatmeal.  This is a warm and simple way to start your day.  And as I know from when I had kids in the house, this recipe quadruples easily.  If you’re looking for a slightly more flavorful punch you can substitute pumpkin pie spice for the cinnamon. 

Simple Cinnamon Oatmeal

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Ingredients
  

  • ½ cup of water
  • ¾ cups old-fashioned rolled oats
  • ⅛ teaspoon salt
  • 1 cup almond milk
  • ¼ teaspoon real vanilla
  • 1 tablespoon organic butter
  • Toppings: cinnamon, maple syrup, and chopped almonds

Instructions
 

  • Put the water in a small pan and bring it to a boil
  • Add the oats, salt, and ¾ cup of milk
  • Reduce heat to a simmer for 4 - 5 minutes
  • Stir in the butter and remaining milk
  • Remove pan from heat and let the mixture cool slightly
  • Stir in vanilla, add toppings and serve

 

[expand title=”Sources”] 

Dioum, El Hadji M. et al. “Oats Lower Age-Related Systemic Chronic Inflammation (Iage) In Adults At Risk For Cardiovascular Disease”. Nutrients, vol 14, no. 21, 2022, p. 4471. MDPI AG, doi:10.3390/nu14214471.

 

Martinez-Villaluenga, C. and Penas, E. Health Benefits of Oat: Current Evidence and Molecular Mechanisms. Institute of Food Science. Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain. 23 January 2017. https://doi.org/10.1016/j.cofs.2017.01.004

 

Paudel, D.; Dhungana, B.; Caffe, M.; Krishnan, P. A Review of Health-Beneficial Properties of Oats. Foods 2021, 10, 2591. https://doi.org/10.3390/foods10112591

 

Spector Cohen, Inna et al. “To Be Oats Or Not To Be? An Update On The Ongoing Debate On Oats For Patients With Celiac Disease”. Frontiers In Pediatrics, vol 7, 2019. Frontiers Media SA, doi:10.3389/fped.2019.00384.

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Pumpkin Oat Breakfast Bars

by baking, breakfast, gluten free, grains, oats, recipes, vegetarian,

My friend Erin recently shared this delicious recipe for a great on-the-go-snack bar. With pumpkins in season, it's easy enough to make your own puree. If you don't have the time or inclination to make your own, the canned stuff works just fine. A couple of words of caution, however, when choosing canned pumpkin:

  • It's best to use a brand that has a BPA free lining
  • Organic pumpkin is preferred
  • I highly recommend that you read the label and make sure that you are getting only 100% pumpkin. You don't need all those other ingredients.

These breakfast bars are fabulous for a quick breakfast, perfectly portable if you need to have breakfast on-the-go. And so tasty that they also make a great snack. If you'd like, add a serving of protein powder to make your bars even more nutritious. If you do add the protein powder you may find that you need just a Tablespoon or two of water so the mix isn't too dry.

Pumpkin Oat Breakfast Bars

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Ingredients
  

  • 3/4 cup pumpkin purée
  • 2 eggs
  • 1/4 cup organic butter or ghee at room temperature
  • 1 large or 2 small ripe bananas
  • 1/4 cup honey
  • 2 cups rolled oats (not the quick cook variety)
  • 1/2 cup pecans, chopped (you can also use walnuts or sunflower seeds)
  • 2 Tbsp shredded coconut, unsweetened
  • 1/4 cup oat bran (optional)
  • 1/2 tsp cinnamon, ground
  • pinch of Celtic sea salt
  • 1 Tbsp grated orange rind
  • 1/4 cup dried currants
  • 1/4 cup dried blueberries

Instructions
 

  • Measure out the 2 cups of oats and pour just enough warm water over them to cover them
    Soak for about 5 minutes while you’re mixing up the wet ingredients
    In a mixing bowl, stir together the pumpkin, eggs, butter or ghee, honey, and banana
    You may want to mash the banana before adding to the bowl if it's not really soft
    Before adding the oats, drain them well
  • Add the oats, nuts, coconut, oat bran, cinnamon, salt, orange rind, currants, and blueberries, and stir until ingredients are well combined (this step is where you would also add the protein powder, if using)
    Spread mixture into a lightly greased (butter, ghee or coconut oil) pan so the batter is no more than an inch or two deep. An 8” x 10” baking dish works well
    Bake in a 350 degree F. oven for 40-50 minutes, or until golden brown
    For very crisp bars, remove from the pan and cool completely on a wire rack
    Cut the bars when cool 

September - cholesterol awareness month

September Is Cholesterol Awareness Month – Part 2

by fish, health, oats, tomatoes, Uncategorized, vegetables

More about cholesterol

In part one of this series of articles for Cholesterol Awareness Month, you learned some of the important facts you need to know about cholesterol and how it can affect your health.  In part two you're going to learn about some healthy foods to add to your diet which can help to reduce cholesterol and support better overall health.

Good for you food choices

Let's start by remembering that if a label says the product is low-fat or fat-free this often means it's been adulterated with chemicals that are probably not good for your health.  For optimal health it's important to avoid a highly processed SAD (Standard American Diet) plan and instead eat real, whole foods which are delicious as well as nutritious.

Omega 3 fatty acids

These are excellent for heart health.  Unfortunately, the modern/SAD diet tends to be very high in omega 6s and does not include nearly enough omega 3s 

  • cold water fatty fish: salmon, tuna steak, arctic char, mackerel, cod/sablefish, haddock, herring, anchovy, and sardines.
  • walnuts
  • flax seeds and chia seeds

While you do need omega 6 fatty acids in the diet, many people are getting too much of this and not as many of the omega 3's.  Plus certain omega 6s should be avoided; these are typically found in:

  • soybean oil
  • corn oil
  • canola oil
  • peanuts and peanut oil 
  • safflower oil
  • sunflower oil
  • grapeseed oil

Fiber

Adding fiber to your diet is a great idea not only for cardiac health but also for gut health.  A higher fiber diet will help to form bulk for your stools and also provides prebiotics, the food that the probiotics in your gut need to live.  

  • Whole grains such as buckwheat, quinoa, and oatmeal (old-fashioned rolled oats, oat groats, or steel-cut, NOT instant)
  • Legumes – beans, lentils, chickpeas

Note: if you're not used to eating fiber start slow as too much can cause intestinal distress.  

Olive oil 

A delicious way to cook, dress salads, or create a dipping sauce, olive oil is a heart-healthy food that you want to make sure is part of your pantry.  Be sure to choose extra virgin, cold-pressed olive oil as many “light” olive oils are highly processed and don't have the same benefits.

Vegetables

Sadly these days most people think that salad counts as a vegetable.  But what they're really eating is nutritionally deficient iceberg lettuce with a few pieces of other vegetables, croutons, candy-coated nuts, or dried fruit, and drowned in chemically laden, high-calorie dressing.  

If you're going to have some vegetables I want to encourage you to choose real vegetables packed with nutrients.   Colorful, tasty, and good-for-you choices include:

  • avocados (high in monounsaturated fats)
  • brassicas – broccoli, cauliflower, cabbage and Brussels sprouts(high in fiber and phytonutrients)
  • tomatoes (lycopene is great for reducing LDL)
  • sweet potatoes (high in beta-carotene and fiber)

Polyphenols

Found in a number of delicious foods this category of antioxidants is highly supportive of heart health and a very delicious way to support lowering your cholesterol.  

  • Green tea
  • Red wine
  • Grape juice
  • Cocoa products (such as dark chocolate or cocoa powder) – due to caffeine and/or sugars these need to be eaten in moderation

How much to eat

The following are appropriate serving sizes for the foods referenced above. Food journaling is a good way to monitor how much and when you are eating so you can build your nutritional plan to incorporate more of these foods:

Protein – 6-8 ounces of animal protein / 12-24 ounces of vegetable protein
Leafy Greens – 3-4 cups per day
Colorful veggies – 2-3 cups per day
Complex Carbs – .5-1.5 whole grains / 2-3 medium root vegetables
Fruit – .5-1.5 cups
Booster foods – 2-4 tablespoons (seaweeds, greens powders, nutritional yeast, seeds, spices, and herbs)
Liquids – 1-3 cups per day (nourishing broth, green tea)

note: 3 tablespoons = 1 teaspoon

Don't forget to check out the other articles in this series

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Baking With Kids

by baking, oats, recipes, sweeteners,

Baking is wonderful and something I love to do. Even more fun is to bake with kids.  They're so excited and fascinated by the process.  Learning their way around the ingredients, how to measure, the wet and dry combining process; it's a fun edible science and math experiment in the kitchen.

This is one of my baking buddies, Miss A.  She came over the other day with her brother, Mr. C.   I had promised them that the next time they came over we would make cookies so that was our plan.

As it turns out Mr. C's idea of making cookies was to allow his sister and I to do all the baking while he played the part of Official Cookie Tester.  And, might I add, he was rather impatient for those cookies to be done.

Miss A and I got down to business, put on our aprons and got out my "Famous Chocolate Chip Oaties" recipe.  Mr. C. wanted to know why they were famous, had they been on t.v.? Did someone famous invent them?  I told him that it was a recipe I had created and I simply call them Famous because everyone who eats them really likes them and wants more.

Needless to say he was less than impressed and informed me that unless they've been on t.v. they can't be famous.  Maybe I should send a box to Ellen?

One of the things I love about baking with kids is how curious they are.  Miss A wanted to taste everything.  Of course we decided that the chocolate chips were pretty tasty. Surprisingly she liked the oatmeal, even raw, and requested a large spoonful of her own to nibble on.  We had two kinds of sugar and she tasted both of them.  Then we got to the baking soda.  

Miss A asked if she could taste it.  I was a little surprised and said, "I'm not sure you want to do that."

"Why?" she asked.

"Well," I replied "it's a little bitter tasting and I'm not sure you're going to like it."

"But I want to taste everything." she said.
So I let her taste it.

Her face scrunched up a little and she said, "It's not really bitter but I don't like it."

"Want some chocolate chips to wash that down?" I asked.

Of course the answer was yes.

We wound up making two batches of cookies the regular variety and the peanut butter variety.  The recipe is below and we're sure you're going to enjoy it, just like we did.

Famous Chocolate Chip Oaties

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Ingredients
  

  • 1/2 C butter
  • 1 C evaporated cane juice crystals
  • 1 egg
  • 1/2 t. vanilla
  • 1 C + 2 T white whole wheat flour
  • 1/2 t. salt
  • 1/2 t. baking soda
  • 1 C chocolate chips
  • 1 C rolled oats

Instructions
 

  • Preheat oven to 375
  • Blend together butter and sugar until creamy
  • Add egg and blend well
  • Add vanilla and blend well
  • Mix together flour, salt and baking soda and sift into butter mixture
  • Blend in chocolate chips
  • Blend in oats
  • Drop by spoonfuls onto a greased baking sheet
  • Bake 10 minutes
  • Let sit on baking sheet 2 minutes
  • Move to rack to finish cooling
  • For the Peanut Butter variety:
    Substitute sucanat for the evaporated cane juice crystals
    Add 1/2 C chunky peanut butter

banana oat pancakes

Banana Oat Pancakes

by baking, breakfast, gluten free, oats, pancake, recipes, vegetarian

Do you love pancakes?

We love pancakes in our house.  They are a great, easy to make, healthy, whole-grain breakfast.  Throw in some fresh fruit and maybe a little homemade Greek yogurt and it's the perfect meal to start your day…filling, nutritious, blood-sugar balancing, and, most importantly, delicious.  Of course, pancakes are also delicious at any time [breakfast for dinner anyone?].

Using whole grains

I love it when I find a recipe that is so perfect it doesn't need anything else.  This recipe is one of them.  From my King Arthur Flour Whole Grain Baking book, it's a recipe that is a consistent favorite.  I love the fact that it's made from whole grains.  Although I make my own oat flour by grinding oat groats you can easily make it at home by placing old fashioned oats in the food processor or blender and blending it until it reaches a fine consistency.  If that's more than you are willing to do you can also just buy it, both Arrowhead Mills and Bob's Red Mill sell oat flour or you can get certified gluten-free oat flour from Legacy Valley or Cream Hill Estates.

As a quick side note, because oats tend to be grown near, stored with or transported with other glutinous grains, most specifically wheat, if you're following a gluten-free diet you'll need to make sure you're getting certified gluten-free oats.  Certified producers grow and process only oats, guaranteeing that there is no cross-contamination.

This recipe is simple and delicious. One of the things that my family likes so much about it is that the pancakes are very fluffy.  You don't realize that these are whole grain oat pancakes they are that light and airy.  The bananas combined with the cinnamon and nutmeg make it a delicious way to start your day.  I also like having another great recipe that allows me to use up any almost over-ripe bananas.

King Arthur Flour's Banana-Oat Pancakes
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Ingredients
  1. 3 small bananas mashed
  2. 2 T. unsalted butter melted (use organic)
  3. 1 T. lemon juice
  4. 1 T. sugar (I reduce this to 1 t. as the bananas when they are this ripe have a lot of natural sugars)
  5. 2 eggs
  6. 1 C. oat flour
  7. 1/2 t. baking soda
  8. 1/2 t. salt
  9. 1/2 t. ground cinnamon
  10. 1/2 t. ground nutmeg
Instructions
  1. Stir together the mashed bananas, butter, lemon juice and sugar in a medium bowl.
  2. Beat in the eggs.
  3. Whisk together the oat flour, baking soda, salt and spices in a small bowl.
  4. Form a well in the center of the dry ingredients and pour in the wet ingredients.
  5. Stir the batter just until the dry ingredients are thoroughly moistened.
  6. Check to be sure the batter is thin enough for your pancakes; you may need to add a touch of milk or water (I never do)
  7. Let the batter sit 10 minutes before using.
  8. Heat a nonstick griddle or heavy skillet.
  9. If your surface is not non-stick brush it lightly with vegetable oil.
  10. When the surface is ready spoon batter 1/4 C. at a time into the pan.
  11. Let the pancakes cook on the first side until bubbles begin to for around the edges, 3-4 minutes.
  12. When the pancakes are just beginning to set flip then and let them cook on the second side, about 1 1/2 minutes more.
  13. You can sprinkle toasted walnuts over the batter just before cooking as an extra treat.
The Ingredient Guru, Mira Dessy https://theingredientguru.com/

   

Strawberry-Colada Scones

by baking, gluten free, grains, oats, recipes

Having leftover fresh ground flour from the ricotta pancakes, I decided to make some scones.

Scones are great! Not as dense as muffins, the right size for a snack and, like muffins, very pliable to modification.

Rummaging around the pantry and fridge revealed some strawberry yogurt and the last little bit of shredded coconut so strawberry-colada became the flavor of the day.

Unfortunately, I did not have any fresh or dried strawberries which I think would have made these scones even better; the currants worked well but the scones were a little light in the strawberry flavor.

In the future, I'll make sure to have strawberries available the next time I want to bake these.

In the past when I have made scone recipes using fresh ground flour I find that sometimes they are more dense than I'd like. Wanting to make sure these were light more fluffy I separated the egg. If you are using whole grain flour you may want to do the same.
 

Strawberry-Colada Scones

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Ingredients
  

  • 1 C. oat flour
  • 1 C. brown rice flour
  • 1/3 C. evaporated cane juice crystals
  • 2 t. baking powder
  • 1/2 t. baking soda
  • generous pinch of sea salt
  • 1 C. strawberry yogurt
  • 1 egg separated
  • 1/4 C. coconut oil melted
  • 1/2 C. currants
  • 1/2 C. shredded coconut

Instructions
 

  • Preheat oven to 400
  • Beat egg whites until peak forms, set aside
  • Mix together egg yolk, coconut oil and yogurt until fully blended
  • In a separate bowl mix together flour, cane juice crystals, baking powder, baking soda, and salt
  • Add dry mixture to yogurt mixture until just moistened
  • Gently fold in currants and shredded coconut
  • Gently fold in egg whites
  • Drop by tablespoons onto a greased baking sheet
  • Bake 15 minutes or until golden brown
  • Let cool 2 minutes on baking sheet before transferring to rack. Enjoy!

Ricotta Pancakes With Honey Glazed Plums

by breakfast, gluten free, grains, oats, pancake, recipes, vegetarian

Cooking and baking is always an adventure. Inspiration is all around you if you are open to it. There's no real explanation for why or how ideas come together but I can honestly say that frequently it's a matter of "oh gosh there's X in the fridge and I better use it up." Then I make something using that ingredient.

Most of the time I make tried and true recipes, either my own or those from trusted cookbooks. Sometimes the inspiration is something I ate elsewhere that I really liked and have been given the recipe. Other times the recipes find me but I somehow can't help playing with them a little bit.

Recipe inspiration

Such is the case with today's breakfast. The inspiration was a click-through Twitter post that brought me to Almost Bourdain's (AB's) blog, which I just discovered and like a lot. He credits his inspiration for this recipe to Bill Granger, I credit my inspiration to him. It's kind of neat how that works, we're all connected by this idea of ricotta in pancakes but we each put a slightly different twist to it; all of them, I'm sure, very delicious.

Substitute with what you have

My changes came about because I am trying to work more with gluten-free recipes lately. These are for a few people I know who are faced with gluten sensitivity. It's also, as always, inspired by what I have on hand.
 
AB's version calls for bananas and honeycomb. I didn't have enough bananas but did have plums. I didn't have any honeycomb either (and I miss my friends from CT who used to supply me with it) but I did have honey. Together with some breakfast sausage this made a great meal and is definitely on the repeat again list. I hope you like it too.
 
Honestly, these were fabulous. I would even consider serving them as a dessert by making the pancakes smaller and putting a dollop of creme fraiche on top with a dusting of cinnamon. Yum!

Ricotta Pancakes with Honey Glazed Plums

Indulge your taste buds with these luxurious ricotta pancakes topped with honey-glazed plums. The creamy texture of ricotta cheese combined with the sweetness of honey-glazed plums creates a decadent breakfast treat.
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Ingredients
  

  • For the pancakes:

    1 1/3 C. ricotta cheese

    3/4 C. buttermilk (for a little tang to offset the honey glazed plums)

    4 eggs separated

    1/2 C. fresh ground oat flour

    1/2 C. fresh ground brown rice flour

    1 t. baking powder

    1 t. vanilla

    pinch salt

  • For honey-glazed plums:

    2 plums

    2 T. honey

    1/2 t. cinnamon

    2 t. butter

Instructions
 

  • Pancake instructions:
    Beat egg whites until peaks form, set aside
    Mix ricotta, egg yolks, vanilla, and buttermilk together until well blended
    Mix together flours, baking powder and salt
    Gently add flours into ricotta mixture
    Gently fold egg whites into mixture until just blended
    Grop by 1/4 C. measure into medium hot, greased pan
    After 2 minutes flip to cook other side
  • Instructions for plums:
    Cut plums into bite sized pieces
    Toss with honey and cinnamon
    In a medium-hot pan melt butter
    Add plum mixture and stir until plums begin to soften just a little (about 7 minutes)
    Serve pancakes with plums on top

 
 
healthy granola recipes

Healthy Granola Recipes

by breakfast, gluten free, nuts, oats, recipes, vegetarian,

The kitchen is fragrant with the smells of baking granola right now.

Steve and the kids like to eat it as a bowl of cereal, I prefer it as a garnish on top of a bowl of yogurt and fruit, as an added treat to a bowl of muesli, or as a crumb topping for making muffins.

One of the reasons that I like to make my own granola is because I can control the flavor and the sweetness; I also believe I save money by making my own.

Bear Naked Apple Cinnamon Granola is $4.85 for approximately 3 cups, Kashi Mountain Medley Granola is $4.56 for approximately 3.5 cups and my homemade version comes out at around $3.65 for 6 cups.
 
Because I want less sugar in my granola it is admittedly less crunchy but we find it to be very flavorful and enjoy it a lot. Taste testings with friends and family shows that they like it too.
 
The most recent batch is apricot, raisin, walnut, and cinnamon. The kids were very eager to "taste test" it as it came out of the oven, I had to fend them off with my mixing spoon so that it could cool properly.
 

Great Granola

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Ingredients
  

  • 3 T. honey
  • 3 T. molasses
  • 1/3 C. oil
  • 4 C. rolled oats
  • 1 C. nuts, chopped
  • 1 C. dried fruit
  • 1/4 C. flax seed, ground
  • 1 t. vanilla
  • spices, optional (cinnamon, nutmeg, ginger, etc)

Instructions
 

  • In a small pot on the stove mix honey, molasses and oil
  • Heat until just starting to bubble, stirring to mix well
  • Place oats in a large ovenproof dish
  • Pour liquid mixture over oats and stir well to coat evenly
  • Bake for 10 minutes
  • Remove from oven, stir well, add nuts and return to oven
  • Bake for 10 minutes
  • Remove from oven, stir well, add dried fruit and return to oven
  • Bake for 10 minutes
  • Remove from oven, stir well, add flax seeds, vanilla and any spices if desired
  • Let cool completely before storing in a container
    Enjoy!

My friend Christine also shared her chocolate granola recipe. She said it's a big hit with her family, I'm sure it will be for yours as well.

With the addition of ground flax and coconut oil, this recipe provides some great fatty acids (flax seeds have omega-3 while coconut oil has medium-chain fatty acids). These healthy fats help provide satiety, or fullness, which means it helps fill you up. Dark chocolate and cocoa provide antioxidants, especially epicatechin (found also in green tea), which protect against cardiovascular disease.

granola recipes

Chocolate Granola

My friend Christine's recipe
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Ingredients
  

  • Mix in crock pot:

    7 C. organic old fashioned oats

    1/2 C. ground flax

    1/4 C. organic brown sugar

    1/2 C. shredded coconut

    Pinch of sea salt

    ½ C. raw honey

    2 T. maple syrup

    ¼ C. coconut oil

    2 T. cocoa powder

Instructions
 

  • Mix well and heat on low all day, stir once in while.
  • After slightly browned (4-6 hours on low) stir in:
    ½ C. 70% chocolate or darker, finely chopped
    1 C. chopped almonds & walnuts
  • Cool completely then store in an airtight container

Next recipe is...I was trying to decide what to call this cereal. It's probably somewhere in between granola and muesli.

It's not really granola because it doesn't have the hard, crunchy bits that so many people like in granola (mine is less crunchy mostly because I use less sweet stuff). However, muesli (pronounced moos-lee), isn't baked at all.  Rather it's mixed together - flaked grains, nuts, seeds, and dried fruits.

Anyway, "muesola" sounds silly.  On the other hand, "gruesli" sounds completely unappetizing.  I think I'll stick with calling it granola and leave well enough alone.

Granola

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Ingredients
  

  • 4 C. flaked grains - oats, quinoa, your preference
  • 1 C. raw, unsalted nuts, chopped - my favorites are pecans or almonds
  • 1/4 C. flax seed, ground
  • 1/4 C. sesame seeds
  • 1/4 C. raw, unsalted sunflower seeds
  • 1/4 C. raw, unsalted pumpkin seeds

Instructions
 

  • Mix ingredients together well
  • Store in an airtight container
  • If making muesli:
    Place 1/3 C. of the mixture into a bowl
    Add 2-4 T. of dried fruit
    Mix in 2/3 C. milk, yogurt, or apple juice
    Cover and place in the fridge overnight
    In the morning top with 1/4 apple, grated and spicesYum!
  • If making granola:
    Preheat oven to 350F
    Put dry mixture into a large 9 x 13 casserole dish
    In a saucepan mix together1/3 C. honey - I prefer raw and local1/3 C. molasses1/3 C. coconut oil
    Heat in a small pot until just starting to bubble
    Pour mixture over the base recipe, coating evenly
    Bake 30 minutes, stirring every 10 minutes to avoid burning
    Pull mixture out of the oven and sprinkle with 2 t. vanilla extract, incorporating well
    Let mixture cool completely before storing in an airtight container
  • To serve:
    Place 1/3 C. of the mixture into a bowl
    Add 2-4 T. dried or fresh fruit
    Mix in milk to the desired level
    Enjoy!