Swiss Oatmeal

I have been trying to be adventurous in trying some new recipes the last few weeks. I have invested in some new cookbooks and "Fixate", by Autumn Calabrese has been gracing my pantry shelf, barely opened!!

So in an effort to be prepared for church this week, I thought Swiss Oatmeal sounded like the perfect "new" recipe to have prepared in advance!  Was it a family favourite? Not sure about the boys, but I personally did like it.  With that said, I made WAY too much and couldn't finish it all. I feel like the recipe in the book could easily do 2 servings as opposed to 1 as it suggests.  Please give it a shot and let me know what you think!

Ingredients:
1/2 cup old-fashioned rolled oats (gluten-free would be preferred. I didn't use gluten free)
3/4 cup unsweetened almond milk (divided use)
3/4 cup plain greek yogurt (original recipe suggests 2% reduced fat yogurt)
1/4 tsp. pure vanilla extract
1/2 tsp ground cinnamon
1/2 cup chopped strawberries
1/4 medium banana, chopped
Slivered almonds (or 12 raw almonds, chopped)
Maple syrup or stevia (to taste; optional)

(***I feel like this recipe would serve 2 adults comfortably, but the cookbook states that this recipe serves 1. Use your judgement. :))

1.  Place oats, 1/2 cp almond milk, yogurt, extract, and cinnamon in a medium bowl; mix well and soak, covered, in the refrigerator overnight.

2.  In the morning, add remaining almond milk (1/4 cup) and mix well.

3.  Top with strawberries, chopped banana, slivered almonds and drizzle with maple syrup (if desired) over the top.

If you are following the 21 Day Fix Program, the container equivalents are:  (2) yellow, (1) purple,
(1) red and (1) blue.

Clean Pumpkin Muffins with Maple Cream Cheese

Ok, well if any of you know me, you probably clued in to the fact that seeing "Maple" in the title drew me to this recipe! I love MAPLE anything!!!!!  This recipe actually comes from Autumn Calbrese's Fixate Cookbook. If you don't know who Autumn is, she is the creator of the 21 Day Fix and it is her program that helped me lose 30lbs!!!!  Autumn is one of Team Beachbody's top Celebrity Trainers and when I started her program, I had no idea I would one day have not only one, but TWO opportunities to meet her and even obtain a cookbook with her autograph!  *Out of this world! Now, I know you aren't here to read about all of that, so I will get on with the recipe. :) 

Ingredients:

1/4 cup of cream cheese

1 Tbsp. pure maple syrup

1 large egg, lightly beaten

1 cup canned pumpkin puree

1 1/2 cups of almond flour

3/4 tsp. baking soda (gluten-free)

1 dash Himalayan salt (or sea salt)

2 Tbsp. raw pumpkin seeds

Steps:

1.  Preheat oven to 350 degrees

2.  Prepare nine muffin cups with parchment muffin tin liners or use coat muffin cups with non-stick spray. Pam has a new coconut spray! 

3.  Combine cream cheese and maple syrup in a small bowl; beat with mixers so it becomes smooth.

4.  Combine egg and pumpkin in a medium bowl; mix well. Set aside.

5.  Combine almond flour, baking soda, and salt in a medium bowl; mix well. 

6.  Add almond meal mixture to egg mixture; mix until just blended.

7.  Spoon batter into each prepared muffin cup, filling a little less than 1/2 full.

8.  Spoon about 1 heaping tsp. cream cheese mixture into the centre of each muffin. 

9.  Then, evenly fill muffin cups 3/4 full with remaining batter.

10. Sprinkle muffins evenly with pumpkin seeds.

11.  Bake 16-18 minutes, or until golden brown and toothpick inserted into the centre comes out clean.

12.  Transfer muffins to rack to cool!  And finally, enjoy!!!

If you are following the 21 Day Fix program, one muffin equates to 1 Purple and 1 Orange.

If you are interested in obtaining a cookbook or joining one of my upcoming challenge groups, feel free to send me an email (sasijewelry@gmail.com), find me on Facebook, or check out my Team Beachbody website!