Not exact matches
Normally I'd
cook oats to make porridge or Blueberry porridge
slices etc so I was just wondering whether I need to buy specific «
cooked»
oats?
Meanwhile, make skillet granola: combine old - fashioned
oats with
sliced almonds, chia seeds, sunflower seeds, coconut oil and honey and
cook it in a skillet for about 5 minutes, stirring often.
While the
oats are
cooking, prep all of your topping ingredients;
slice the banana and mix the carob powder, water and sugar in a small mixing bowl and set aside.
Breakfast (268 calories) Strawberry Oatmeal • 1/2 cup rolled
oats,
cooked in 1 cup skim milk • 1/2 cup
sliced strawberries
Cook oats and top with strawberries and a pinch of cinnamon.
While the
oats are
cooking, peel and thinly
slice the shallot.
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick -
cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of
sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
WHOLE GRAINS: 1
slice of whole grain bread 1/2 whole grain English muffin or whole - grain pita 1/2 cup
cooked brown or wild rice, whole - grain pasta, or quinoa 1/4 cup uncooked
oats 2 cups air popped popcorn 2 taco sized whole - corn tortillas
2 1/2 pounds apples (about 7), peeled and thinly
sliced 2 tablespoons sugar 2 tablespoons brown sugar 2 teaspoons flour 1/4 teaspoon cinnamon 1/8 teaspoon freshly grated nutmeg Small pinch cloves 2 teaspoons lemon juice 2/3 cup rolled
oats (old fashioned, not quick
cooking) 2/3 cup whole wheat pastry flour 2/3 cup light brown sugar 1/2 cup chopped walnuts 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup organic canola oil 2 tablespoons water
Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp (generous pinch) of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter,
sliced / diced with two knives 1/2 cup quick -
cooking oats 1 cup
sliced almonds (or walnuts), divided
Breakfast: 1/2 cup dry old fashioned Quaker
oats (150)
cooked with 1 cup water, topped with 1 tablespoon brown sugar (60) + 2 tablespoons
sliced almonds (14 grams = 80) = 290
Easy Vegan Oatmeal Apple Crisp Recipe Apple Filling: 4 cups
sliced peeled firm
cooking apples (I used Prairie Spy and Haralson) 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon Oatmeal Crisp Topping: 1 cup old fashioned rolled
oats (gluten free, if needed) 1/4 cup almond flour (almond meal) 1/4 cup packed dark brown sugar 2 tablespoons tapioca flour (tapioca starch) 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon fine sea salt 3 tablespoons melted coconut oil 1 tablespoon water
Ingredients: Cheesecake 1/2 cup plus 1 tablespoon butter, softened - divided use 1/4 cup light brown sugar, firmly packed 1 cup all - purpose flour 1/4 cup quick
oats 1/4 cup finely chopped nuts 1 teaspoon ground cinnamon 2 (8 - ounce) packages cream cheese, softened 1 (14 - ounce) can sweetened condensed milk 3 large eggs 1/2 cup frozen apple juice concentrate, thawed 2 medium
cooking apples, cored and
sliced
4 cups peeled,
sliced tart apples 1/4 cup orange juice 1/2 cup quick -
cooking rolled
oats 1/4 cup all - purpose flour 1/4 cup sugar 1/4 cup packed brown sugar 1/4 cup chopped nuts 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup dairy - free margarine
Base Ingredients: 1/2 cup whole
oats (or quick
cook) 1 tbsp chia seeds 1 tsp cinnamon 1 tsp ground vanilla bean or (2 tsp of vanilla extract) 3/4 cup almond or coconut milk 1 tbsp natural peanut butter (or any other nut butter) 1 tsp of maple syrup 1 tbsp of pecans, crushed 1/2 ripe banana, mashed Toppings: Add extra pecans, a drizzle of nut butter, banana
slices, cacao nibs and / or shredded coconut to serve.
Think 2
slices wholegrain toast with almond spread and a medium banana (50 g carbs / 26 g fat / 17 g protein) OR 1 cup
cooked oats or quinoa porridge
cooked with reduced - fat milk or non-dairy alternative, topped with 1 chopped medium banana (50 g carbs / 6 g fat / 14 g protein).
Include two
slices of wholegrain toast, one cup of
cooked pasta, brown rice, noodles, rolled
oats or two pieces of fruit per day.
Although
oats provide almost 30 grams of carbohydrates in one cup
cooked, they're a healthier choice than other breakfast options that would provide similar amounts, like the two
slices of white bread or a 1/2 of a bagel.
If you are looking to modify your carbohydrate intake, note that one cup of
cooked oats is equivalent to almost two
slices of bread.
While the
oats are
cooking, prep all of your topping ingredients;
slice the banana and mix the carob powder, water and sugar in a small mixing bowl and set aside.
Beans, peas and lentils 1/2 cup (150 g) baked beans in tomato sauce (GI 49) provides an average of 7 g protein 1/2 cup (130 g) canned, drained cannellini beans (GI 31) provides an average of 8 g protein 2/3 cup (125 g)
cooked red lentils (GI 26) provides an average of 12 g protein 1 cup (180 g)
cooked split peas (GI 25) provides an average of 12 g protein 1 cup (170 g)
cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1 cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g) uncooked traditional rolled
oats (GI 57) provides around 3 g protein 1
slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1
slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g)
cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g)
cooked basmati rice (GI 58) provides around 4 g protein 1 cup (180 g)
cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g)
cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g)
cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1 cup (190 g)
cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g)
cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled
oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seeds).
1 pound of white turkey meat (
cooked thoroughly, and doing this in a slow
cooker does the trick) 1 pound extra lean ground beef 1/2 cup
cooked brown rice 1 cup of
oats Warm water for the
oats 1/2 cup raw carrots,
sliced 1/2 cup kale 1/2 cup celery 1/2 cup cottage cheese 1/2 cup frozen mixed vegetables, such as peas, broccoli and green beans 1 teaspoon alfalfa powder A pinch of parsley 1 capsule of flax seed oil 3 tablespoons unsalted beef broth