Muesli

This recipe was developed out of necessity when I was starting my first cleanse (Wild Rose) and had no idea what I would eat for breakfast that did not involve toast. I was a self-proclaimed toast addict at that time—a true carbholic—and had not yet acquired a taste for cooked oatmeal.  As a kid, the sheer thought of cooked oatmeal was a complete turn-off.  

I adore oatmeal now, after years struggling over the texture, lack of flavour and how to make it delicious.  Because this recipe calls for the oatmeal to be soaked overnight, the oats retain a firm bite—almost like al dente pasta or rice.  The texture battle has been won and this recipe turned out to be a huge success—even my husband loves it, which is an accomplishment in my mind.  Being that Mark is my day-to-day culinary audience, his opinion is paramount in deciding which recipes are worthy enough to be shared on Twice as Yummy—and yes, he is the “twice” in Twice as Yummy.

Ingredients:

• 2 cups large-flake oatmeal 
• 1 cup milk or almond milk (I use almond milk when I am trying to cut back on dairy)
• 1 cup yogurt or apple juice (apple juice sweetens the muesli nicely, and additional sweeteners are not necessary)
• 1/4 cup golden raisins, dried cranberries, dried blueberries or dried apricots or any combination of dried fruit that you like
• 1/2 tsp vanilla (optional)
• 1/2 cup toasted almonds, toasted walnuts, toasted hazelnuts or any combination of toasted nuts you like
• fresh berries, grated apple / pear and bananas
• cinnamon and honey to taste

Preparation:

Combine oatmeal, milk, yogurt and choice of dried fruit in a glass container.  Cover and soak in the refrigerator overnight. 

When you are ready to serve the muesli, add one grated apple or pear—any kind will do.  Serve with berries, bananas, toasted nuts, cinnamon and honey to top.

"Cream" of Carrot and Curry Soup

Fall is in the air, and with the cooler weather, soup is on my mind.  Creamy, comforting AND healthy (because it's pureed to achieve a "creamy" texture; no cream is added), this carrot soup warms your palate.

Ingredients:

• 1 small onion, chopped
• 1 rib of celery, chopped
• 1 inch chunk of ginger, chopped
• 4 large carrots, sliced
• 1-2 tsp curry powder, depending on how spicy your curry powder is
• 1 tsp honey
• 1/2 lemon, juiced
• salt to taste

Preparation:

Saute onions, celery and ginger in a splash of olive oil and a pinch of salt until soft.  Add curry power and saute until the curry powder is fragrant.  Add carrots, enough water to cover vegetables and simmer until carrots are soft.  Add honey, to taste and adjust seasoning.  Finish with lemon juice.

Puree with an immersion blender, or blend in small batches in a blender, until smooth.  Strain the soup, adjust seasoning and serve with a dollop of yogurt and drizzle of olive oil.

Low-Fat Oatmeal Cookies

I know, Oatmeal Cookies are not the grandest recipe to be my first posting on Twice as Yummy—and I rarely even bake; it's not even my recipe.  However, these cookies ARE yummy, and right now, a necessity for my tummy: I just ran 4 miles.

The credit for this recipe goes to About.com.  It was not the lowest fat oatmeal cookie recipe out there, but looked like the tastiest.  I modified the recipe a bit by adding walnuts, dried sour cherries and omitting the orange peel.  The walnuts do make the cookies higher in fat, but it's the "good" fat, and how I justify the addition.

Ingredients:

• 1 1/4 cups quick or old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 3/4 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp butter, softened
• 3/4 cup firmly packed brown sugar
• 2 egg whites
• 1 tsp vanilla extract
• 3/4 cup dried cranberries / cherries / golden raisins
• 3/4 cup walnuts

Preparation:

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

Place oats, flour, cinnamon, baking soda and salt in a bowl; stir with a whisk.

In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg whites and vanilla extract. Gradually add flour and oats mixture, stir with a wooden spoon until blended. Fold in cranberries. Drop dough by rounded tablespoons on to cookie sheets, about 2 inches apart.

Bake for 10-12 minutes or until edges are golden. Cool on cookie sheet for 1 minute, then transfer to a wire rack to cool completely.