Blueberry and Sweet Corn Oatmeal Bake

1 03 2015

Here’s an easy baked oatmeal that you can whip up over the weekend and enjoy for breakfast throughout the week. While the corn may seem like a strange ingredient, it’s a creative way to sneak in a serving of veggies. If it’s too strange for you, just leave it out and it won’t affect the dish.

Blueberry and Sweet Corn Oatmeal Bake

The following serves 4-6 (adapted from Fresh Fork Market):

  • 2/3 cup fresh or frozen sweet corn (you’ll just need enough to line the bottom of the casserole dish)
  • 1 to 1 and 1/2 cups fresh or frozen blueberries
  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups unsweetened almond milk
  • 1 egg
  • 2 tsp vanilla
  • 1/4 cup honey
  • 2 Tbsp unsalted butter, diced
  • Plain yogurt for topping

Preheat oven to 375.

Spray a 1.5 or 2 quart casserole dish with nonstick spray.

Spread corn in an even layer on the bottom of the casserole. Then top with a layer of blueberries, making sure to reserve some for the top. Note: if you use frozen corn and/or blueberries, be sure to thaw and drain them first.

In a bowl mix together the oats, baking powder, cinnamon and salt. Pour the mixture over the corn and blueberries in the casserole.

To save on dishes, use the same bowl and whisk together the milk, egg, vanilla and honey. Whisk well until the honey is fully incorporated. Pour the milk mixture evenly over the oats.

Top with the diced butter and the remaining blueberries. Bake uncovered for 35 – 50 minutes, until baked through and bubbly, but not runny and also browned on top.

Allow to rest for a few minutes before serving. Garnish with yogurt.

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Chicken With Blueberry Sauce and Mashed Sweet Potatoes

7 05 2014

This is such a gorgeous meal, I mean look at those colors! I love food that is visually stunning like this, and was excited to whip this up when I saw it in one of my latest issues of Cuisine at Home. And I really do mean whip up – this is a perfect, speedy supper recipe for a busy weeknight.

Chicken With Blueberry Sauce and Mashed Sweet Potatoes

The following serves 2 (adapted from Cuisine at Home):

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • Fresh orange zest
  • 2 sweet potatoes, peeled and diced
  • Juice of half a lemon
  • 1 small shallot, minced
  • 1/4 cup dry red wine
  • 1 cup fresh or frozen blueberries
  • 1/2 cup low-sodium, reduced-fat beef broth
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp brown sugar
  • 2 Tbsp unsalted butter or butter substitute
  • Chopped fresh parsley
  • Lemon wedges for serving, optional

Place diced sweet potatoes in a large pot of cold, salted water and bring to a boil (cover with a lid to bring to a boil faster). Continue to boil for 10 minutes until tender. Drain and return to the pot. Cook and stir for another minute over medium heat to dry them out. Mash sweet potatoes with 1 Tbsp butter and lemon juice, using a masher or immersion blender. Season with salt and pepper to taste.

While the potatoes are boiling, work on the chicken. Cut chicken into cutlet-size pieces (cut in half horizontally) and season with salt and pepper, or red pepper flakes and a little orange zest. Saute chicken in olive oil in a large saute pan over medium-high heat until cooked through, a few minutes on each side. Transfer to a plate, cover with foil and keep warm.

Add shallots to the same pan and saute for a minute, stirring constantly. Deglaze the pan with wine and simmer until almost evaporated. Stir in blueberries, broth, vinegar and brown sugar – bring to a boil then reduce heat to medium and simmer until blueberries begin to burst and sauce thickens, about 2-3 minutes.  Remove from heat and stir in 1 Tbsp butter, then season with salt and pepper to taste. I also added a pinch of fresh orange zest right at the end. The sauce was a little thin, so next time I might not use as much broth. It will also thicken a bit if you let it sit for a minute or so before serving.

To serve, divide the mashed sweet potatoes among plates, top with sauce, following by the chicken and a little more sauce. Garnish with parsley and lemon wedges if desired. Enjoy with a glass of the wine you used to cook with!





Blueberry-Spinach Smoothie With Chia Seeds

2 03 2014

Delicious blueberry smoothie packed with nutrition and tons of taste coming right up. This recipe says it serves 2, but I chug this down all by my little lonesome! 😉

Blueberry Spinach Smoothie With Chia Seeds

Blueberry Spinach Smoothie With Chia Seeds

The following makes 2 servings (adapted from Alaska From Scratch):

  • 2/3 cup non-fat strawberry greek yogurt
  • 1 ripe banana
  • 2/3 cup frozen blueberries
  • 1/4 cup frozen strawberries
  • 1 cup (packed) spinach leaves
  • 1/2 cup unsweetened vanilla almond milk
  • 1 tsp chia seeds
  • 1 Tbsp of honey

Add everything to a blender and process until smooth. You can adjust the consistency with more milk or more frozen fruit, as well as the sweetness with more honey. It was perfect as is for me though!