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Tag: Lunch

Easy (Coconut flour) Oatmeal Breakfast Cookies

1/2 cup organic butter, room temperature
1 cup brown sugar
1⁄4 cup honey
2 Tbsp chia seed
4 eggs
1/2 cup cashews or nut of your choice.
1⁄2 cup coconut flour
1⁄2 teaspoon salt
1/2  teaspoon baking soda
4 cups rolled oats
Optional additions: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts.

DIRECTIONS

  1. Preheat oven to 350 degrees F. 
  2. Using a processor mix together the butter, brown sugar, honey and egg
  3. Add dry ingredients including cashews.  Transfer to bowl and stir in the oats.  Mix the dry ingredients and wet until mixed. Add any additional ingredients you’ve chosen.
  4. Use 1/4 cup cookie scoop and place onto cookie sheet. Bake 15 to 20 minutes. Cool on a wire rack.
  5. If saving for later place in freezer bag. Cookies stay good in freezer for 1-2 months. 
  6. We like to serve with smoothies or yogurt in the morning. 
  7. These also pack great for lunches. 
Hope you enjoy. 
Be blessed. 

Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup

Ingredients

4 medium to large sweet potato

3 sweet bell peppers (red, orange and yellow.
1 onion
32 oz organic chicken stock
1/4 tsp Thyme
1-2 tsp to taste fresh ground pepper
1/4  tsp Salt
1/2 tsp Garlic powder
2 Tbsp Brown sugar
1 tsp Cinnamon
1/2 cup Heavy cream
Chipotle Tabasco
Directions
Peel and chop sweet potatoes into thick slices
Wash and remove the seeds from bell peppers
Cut onion into quarters
Place all ingredients into crockpot except for last two ingredients.
Cook on low for 10 hours
Once done use an immersion blender and blend ingredients until smooth. Add heavy cream, stir and serve.
Top with a few dabs of Chipotle Tabasco and/or a dollop of Greek yogurt.

Pumpkin Spice Baked Oatmeal Muffins (Big Batch)

Ingredients
9 cups gluten free oatmeal
4 eggs
1/4 cup Chia plus 1/4 cup of water
2 cups of milk (room temp)
1 cup of water (room temp)
3 cups of pumpkin purée
1/2 cup applesauce
1 cup brown sugar
1/2 cup maple syrup
4 Tbsp coconut oil
2 tsp baking powder
2 heaping tsp pumpkin spice
1 tsp salt
Chocolate chips (optional)

 

Preheat oven to 350
In a small bowl, mix eggs, chia and 1/4 cup of water and let sit.

 

In a large bowl, mix oatmeal, brown sugar, baking powder, pumpkin spice and salt.
Add milk, additional water, pumpkin, maple syrup, applesauce and coconut oil to egg mixture. Stir till combined.
Add egg mixture to oatmeal and mix well. Let sit for 10-15 min
Fill large muffin tins 3/4 full top with a few chocolate chips and bake for 15-25 min.
Note:  You can allow your creative juices to flow with this recipe.  Try adding your favorite nut butter or shredded coconut and chopped almonds.  The possibilities are endless.  Have fun with it.
Be blessed and enjoy.

 

4.5 from 2 reviews
Pumpkin Spice Baked Oatmeal Muffins (Big Batch)
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
These bountiful muffins are filled with just the right amount of nutrients to get your day off to a great start, or power you through the midday slump.
Ingredients
  • 9 cups gluten free oatmeal
  • 4 eggs
  • ¼ cup Chia plus ¼ cup of water
  • 2 cups of milk (room temp)
  • 1 cup of water (room temp)
  • 3 cups of pumpkin purée
  • ½ cup applesauce
  • 1 cup brown sugar
  • ½ cup maple syrup
  • 4 Tbsp coconut oil
  • 2 tsp baking powder
  • 2 heaping tsp pumpkin spice
  • 1 tsp salt
  • Chocolate chips (optional)
  • Craisins (optional)
  • Preheat oven to 350
  • In a small bowl, mix eggs, chia and ¼ cup of water and let sit.
  • In a large bowl, mix oatmeal, brown sugar, baking powder, pumpkin spice and salt.
  • Add milk, additional water, pumpkin, maple syrup, applesauce and coconut oil to egg mixture. Stir till combined.
  • Add egg mixture to oatmeal and mix well. Let sit for 10-15 min
  • Fill large muffin tins ¾ full top with a few chocolate chips and bake for 15-25 min.
Instructions
  1. Preheat oven to 350
  2. In a small bowl, mix eggs, chia and ¼ cup of water and let sit.
  3. In a large bowl, mix oatmeal, brown sugar, baking powder, pumpkin spice and salt.
  4. Add milk, additional water, pumpkin, maple syrup, applesauce and coconut oil to egg mixture. Stir till combined.
  5. Add egg mixture to oatmeal and mix well. Let sit for 10-15 min
  6. Fill large muffin tins ¾ full top with a few chocolate chips and bake for 15-25 min.
  7. Freezing Directions:
  8. Let muffins cool completely. Label gallon-size freezer bags with date and name of muffins. Fill freezer bag with muffins in one layer.

Nutty Kale Salad

This Nutty Kale Salad is a quick eat that can be thrown together quickly and enjoyed.
 Kale has many health benefits and is versatile.  This is one of the many ways I enjoy preparing it.
Ingredients
4 cups organic baby kale finely chopped
Juice of 1 lemon
2 Tbsp honey
1/4 cup raw almonds
1/4 cup raw cashews
3 Tbsp Parmesan cheese
1 cup craisins
Directions
Place all ingredients in a bowl except for honey and lemon. Place honey and lemon in a small bowl and heat for 10 secs in the microwave so honey and lemon mix.
Pour honey mixture over salad and massage.
Enjoy

 

Nutty Kale Salad
Serves: 2
 
A quick and easy kale salad that will not disappoint.
Ingredients
  • 4 cups organic baby kale finely chopped
  • Juice of 1 lemon
  • 2 Tbsp honey
  • ¼ cup raw almonds
  • ¼ cup raw cashews
  • 3 Tbsp Parmesan cheese
  • 1 cup craisins
Instructions
  1. Place all ingredients in a bowl except for honey and lemon. Place honey and lemon in a small bowl and heat for 10 secs in the microwave so honey and lemon mix.
  2. Pour honey mixture over salad and massage.