Healthy Fiesta Lime Rice

Haha. just kidding. But really, it’s true. I’m sure all you poor college students can vouch for me. When you’re home, there is just an irresistible amount of food, EVERYWHERE! I am devoting this post to a weekend of eats spent at home!

Ingredients for Brownie Batter Oats

3T rolled oats
2T oat bran
1/4C almond milk
1/2 banana
1/2T Penzey’s Cocoa
1/2T chia seeds

Toppings: 1/2 banana, raisins, 1T Peanut Butter (I popped it in the micro for about 30 seconds to melt it a little bit)

Okay, this tasted EXACTLY like brownie batter. Mmm. I think I’ve met my new bff. I’m envisioning a lot more of this in the near future…

Ingredients for Baked Blueberry Oat Bran

1/3C Oat Bran
3T vanilla almond milk
1/2 mashed banana
1/4t baking soda
1/4C fresh blueberries
1T egg white substitute
3 shakes of cinnamon (or more if you’re feelin’ it)

Directions: Preheat oven to 375 degrees. In a medium sized bowl, mash 1/2 banana and mix in almond milk and egg white. Add the rest of your ingredients. The consistency should be a little thicker than cooked oatmeal. Spray a personal sized dish with nonstick cooking spray and poor in your mixture. I used a 6×6 ceramic dish that is about 3/4 of an inch deep. Even out your batter and pop it in the oven for 20-23 minutes depending on how deep your dish is. Top with sliced banana, raisins, and nut butter!

Ingredients for Baked Sweet Potato Boat

1 sweet potato, washed
1/3C nonfat cottage cheese
raisins
balsamic vinegar

Directions: Preheat oven to 400 degrees. With a fork, poke a few holes in your tater (this prevents it from bursting in the oven). Bake the potato for about 45 minutes to an hour, depending on how soft you like your potato. Next, slice your potato down the center and place on a plate. Top it with cottage cheese, raisins, and balsamic vinegar.

The mixture of sweet/salty was perfect; as was the cold/hot ratio. This meal is packed with protein and beta carotene…and not to mention, super cost efficient!

Ingredients Healthy Fiesta Lime Rice (Serves 2)

1C cooked brown rice
1/2C black beans
4T fresh pico de gallo (I used store bought)
juice from 1 lime
fresh cilantro

Directions: Mix together all ingredients. Serve cold and with a dollop of plain greek yogurt. Garnish with fresh cilantro. *Note: I made a bit batch of brown rice earlier in the week, but if you are making it from scratch, the ratio of rice to water is 1 to 2. Directions: Bring rice and water to a rolling boil and then reduce heat to low and let simmer for an additional 45-50 minutes or until all of the water is soaked up. Let sit for 10 minutes before fluffing with a fork to serve.

This would be perfect paired with tortilla chips or served along side fajitas! I thoroughly enjoy beans and rice and I love cilantro so I decided to make a meal out of it

Ingredients for Chocolate Chocolate Chip Cookies

1 stick of butter/margarine
12 oz semi-sweet chocolate chips
6 oz white chocolate chips
2 large eggs
1t vanilla
pinch of salt
1t baking powder
1/2C cocoa (I used Penzey’s)
1 1/2C sugar
1 1/4C flour

Directions
Preheat oven to 350 degrees. Begin by melting butter and 1/2C semi-sweet chocolate chips in the microwave. (I microwaved in 20 second increments until melted). Then, let butter/choco mixture sit for 5 minutes before mixing in the rest of your ingredients. Spray cookie sheet with nonstick cooking spray and use a medium sized cookie scoop to form your cookies. Bake for 12-15 minutes, or until your cookies begin to crack on the top. Let cool for about 10 minutes before transferring to a cooling rack.

I have concluded…I am a mad woman in the kitchen. I finish one recipe and I’m on to the next.

It’s nice because my family LOVES to eat! My sister and mama are my guinea pigs and my brother is a growing boy and always willing to give a test.

Time to spend ANOTHER night in Milwaukee. Oh yah, BTW. My flight got cancelled AGAIN. I am now rebooked for tomorrow tonight. Seriously, cross your fingers. I need all the luck I can get!

What have you been cookin’ lately?

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Lee Hersh