oats | My Foodie Call

Tag: oats
- Chocolate Chip Cookie Ice Cream Pie (that is healthy. for real.)
  
  Posted at 8:00 pm by myfoodiecall
  
  Jun 15th
  Is it a Giant Cookie? Is it a Chipwich? Is it an Ice Cream Pie?
  
  It’s all of the above.
  
  Here’s how the story goes…A certain little man just turned 7.
  
  This picture? A fast birthday ~~cake~~ treat. I used a little more effort on the pie.
  
  The above picture was a treat made on the fly. Different celebration than the ice cream pie.
  
  Birthday’s seem to get celebrated 12 times over at this age. In my attempt to try minimize the sugar and junk, I made a fun ice cream cookie cake modified from this recipe.
  
  Birthdays are never ending at this age. It really is a “Birthday month”.
  
  This ice cream pie was fun to make and I was thrilled with the results.
  
  And it is not too bad on sugar.
  
  My chocolate-loving father even had 2nd helpings. Little did he know what was in that ginormous cookie.
  
  A can of beans.
  
  Don’t freak, read on..
  
  First whir up your cookie dough ingredients in your food processor…
  
  …then press 1/2 of the cookie dough batter onto cheesecake (springform) pan. This is lined with parchment paper…see it sticking out on the side there?
  
  Then pop it in the oven.
  
  Here it is baked. That’s one BIG cookie.
  
  Complete cookie number 1.
  
  Plate it. And pop it in the freezer. You’ll do this twice.
  
  So yes, you’ll have two BIG cookies.
  
  Soften your ice cream.
  
  Pile it on cookie number one.
  
  Smoosh and spread it out by placing parchment over and smoosh away…
  
  See?
  
  Seal it up with it’s twin cookie…
  
  Add some chocolate chips to the side. Nom nom.
  
  Chocolate Chip Cookie Ice Cream Pie
  - 1 1/2 cups peanut butter
  - 1 can white beans, rinsed and drained
  - 1 1/2 cups old-fashioned rolled oats
  - 6 Tbsp natural applesauce
  - 3 Tbsp pure maple syrup
  - 3 tsp pure vanilla extract
  - 1 1/2 tsp baking soda
  - 3/4 tsp salt
  - 3/4- 1 cup Ghirardelli Dark Chocolate Chips
  - 1/2 gallon light vanilla ice cream
  Directions
  1. Preheat oven to 350 degrees.
  2. Line springform pan with parchment paper and secure.
  3. In food processor blend everything (except the chocolate chips) together until a dough is formed, stopping to scrape the sides down if necessary.
  4. Add chocolate chips and pulse a few times just to lightly incorporate.
  5. Press 1/2 of the dough into pan, spreading and flattening with your fingertips.
  6. Bake for 15-20 minutes until lightly brown along the edges and allow to cool on the baking sheet. Release the collar of the springform pan and transfer the entire giant cookie (with parchment) to the freezer until ready to assemble.
  7. Repeat steps 4 and 5 with remaining batter.
  8. Allow ice cream to sit out for a little bit to soften slightly.
  9. Remove large cookies from the freezer and press ice cream on top using parchment.
  10. Add top cookie and press down gently. I added a few chocolate chips along the sides for fun.
  11. Re-freeze until ready to eat.
  ***Before I put this back in the freezer, I cut this into slices thinking it would be easier when it came time to serve it. I sliced it, covered it and popped it in the freezer over night. The next day I took it out 15 minutes before serving and it was perfect and was very easy to separate and not too melty…:)
  
  Love him.
  Posted in Desserts, Snacks | Tagged beans, dark chocolate, oats
- Spring Break Vegan Feast
  
  Posted at 8:00 pm by myfoodiecall
  
  Apr 22nd
  Yikes. It’s been a week since my last post. I don’t like to go that long between posts.
  
  Three days is usually the longest I like to go.
  
  We just wrapped up Spring Break. I was busy. Wish I could say busy doing what, but I guess I’ll just go with busy doing the mama thing. At least I can recall one fun thing we did.
  
  We had another Kids Taste and See.
  
  Do you remember what the Kids’ Taste and See is? I blogged about our February Kids Taste and See here.
  
  This event was no different from last. Different home, but still…
  
  Chaos ensued.
  
  Of course.
  
  What would a Kids Taste and See be without a little disorder?
  
  Here is a picture Landon took of his buddy, Vaughn. Quite the photographer, Quite the model.
  
  For our meal preparation, we had three stations.
  
  Station 1: Our Spinach Mango Salad
  
  Kids got chopping….
  
  …And a certain little lady was stealing the roasted corn. She is cute enough that we will still invite her back next time.
  
  And Miss Victoria posed with our mango…
  
  Station 2: Our Vegan Pesto Pasta
  
  Here is the “pesto” station. That Vitamin B-12 sign was there to represent the benefits of that jar of Nutritional Yeast. I am pretty certain that the kids did not notice or care about this. At all.
  
  In this picture, Devyn scoops our creamy vegan pesto into our whole wheat rotini. Nice to have some older kids to help. Kind of like another grown up!
  
  Station 3: Sesame Cherry Chewies
  
  (Dessert= All the kids care about.)
  
  We whirred up some peanut butter.
  
  I “second” this reaction. This is exactly how I feel when I am making peanut butter. Or any nut butter for that matter.
  
  Next, our peanut butter was combined with dried cherries, oats and our dessert was born.
  
  Here Corbin scoops our chewies with precision. Well sort of. They were pretty sticky to work with.
  
  We had extra peanut butter so each kid got to take some for later.
  
  Although later turned into “right now.”
  
  Hey, as long as they are content. 🙂
  
  Can’t believe we pulled off a group picture.
  
  Mango Summer Salad
  
  (Adapted from Cooking With Trader Joe’s-Skinny Dish)
  
  Ingredients:
  - 2- 5oz bags Organic Baby Spinach
  - 12 fresh basil leaves, chopped
  - 2 ripe mango, peeled and cut into chunks
  - 2 cucumbers, peeled and cut into small chunks
  - 2 medium tomatoes
  - 2 cups frozen roasted corn, thawed
  - 2-15 oz can garbanzo beans
  - 1/2 cup balsamic white vinegar
  - 4 Tbsp Slivered Almonds
  Directions:
  1. Fine chop spinach and basil
  2. Combine all ingredients in a large salad bowl. Toss and Serve.
  Spinach Mango Salad
  
  Whole Wheat Rotini with Vegan Pesto Sauce
  
  (From Oh She Glows)
  
  Ingredients:
  
  • 2 garlic cloves, minced
  • 2 15-oz can navy/cannellini beans (1.5 cups)
  • 1 tbsp water
  • 4 tbsp nutritional yeast
  • 4-6 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • You can add olive oil to taste if you prefer!
  
  For Pesto:
  Add garlic clove to processor and process until finely chopped. Now add in the rest of the ingredients to taste and process until smooth, scraping down the bowl as necessary.
  
  For Pasta:
  2-16 oz packages of whole wheat rotini
  
  Cook pasta according to package directions
  
  Vegan Pesto Pasta
  
  Sesame Cherry Chewies
  
  (From Cooking With Trader Joe’s- Skinny Dish)
  
  Ingredients:
  - 2 1/2 cups old-fashioned rolled oats
  - 1 1/2 cups organic natural peanut butter
  - 1 cup sesame seeds
  - 1/2 tsp salt
  - 1 cup agave nectar
  - 1 cup dried cherries
  Directions:
  1. Preheat oven to 375 degrees
  2. Mix together all ingredients in a bowl. Drop 1/2 inch balls onto a cookie sheet. Lightly press cookies to flatten slightly.
  3. Bake 8-10 minutes, until lightly browned. Watch carefully as these cookies can burn quickly.
  4. Cool on a rack.
  Sesame Cherry Chewies
  
  To conclude, I thought I would include two more of Landon’s photos.
  
  Can you tell how tall he is by this mango pic?
  
  Another masterpiece. We’ll have to work on his angle for his next photo shoot.
  
  Here is the aforementioned photographer, busted making paper towel airplanes.
  Posted in Meatless mealtime, Salads, Soups, and Sides, Snacks | Tagged beans, nutritional yeast, oats, peanut butter, spinach, vegan, whole wheat pasta
- Make friends with…Medjool dates (and Cocoa Cookie Dough Balls)
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 6th
  
  There is a reason they are called nature’s candy. If you have a sweet tooth, make these your
  new BFF.
  
  What’s up with dates? Are they healthy? Isn’t there too much sugar?
  
  Yes, there is a decent amount of sugar, but don’t fear, it is naturally occuring. Nothing added. Worth noting: The high fiber content will help slow the bodies blood sugar response. Score.
  
  Speaking of naturally occuring sugars, same goes for bananas and carrots. I can’t stand when people are afraid of their high sugar content. Yes, bananas are high in fruit sugar, but let’s just stop it.
  
  Seriously. Let’s just stop.
  
  Bananas, Carrots and DATES are fruits and vegetables, not a can of Coke.
  
  Bakc to my Medjools. In addition to the fiber, they also have B Vitamins, Copper, and Potassium.
  
  Why Medjool Dates VS. other dates?
  
  Medjools, are the largest, sweetest, and softest of all dates. Because of these traits, they make a great addition to many desserts and raw foods’ recipes. I make many raw dessert balls, but the ones pictured below were one of the first dessert balls that I have ever made and still make time and time again.
  
  Here is a good recipe to get you started on your Medjool Date journey.
  
  From Dreena Burton’s Let Them Eat Vegan!
  
  My crew loves these.
  
  Cocoa Cookie Dough Balls
  
  Makes 18 to 20 dough balls
  
  Ingredients:
  1 cup raw almonds (see note for nut-free option)
  1 cup + 4 TBS rolled oats
  1/4 teaspoon sea salt
  2 cup pitted medjool dates
  1/2 cup raisins
  1/2 cup unsweetened cocoa powder
  2 tsp pure vanilla extract
  4 TBS dark chocolate chips
  
  In a food processor, process the almonds until fine and crumbly. Then add remaining ingredients (except the optional chocolate chips) and process. Once the mixture starts to become crumbly, process fully for a minute or two. It will appear as if nothing is happening at first, that the mixture is just whirring around in crumbs, but soon it will start to become sticky. When you see it start to become a little sticky, add the chocolate chips and process again. Continue to process until it forms a ball on the blade. Stop the machine and remove the dough.
  
  Take small coops of the dough (1 to 1 1/2 tablespoons in size) and roll in your hand. Repeat until you have rolled all of the dough.
  
  I usually keep some in the fridge and some in the freezer, but they do not last too long in either. :/.
  
  Posted in Desserts, Make friends with..., Snacks | Tagged almonds, dates, oats
- Thoughts on Granola… (and an Almond Chia Granola recipe)
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 4th
  Granola done light.
  
  Recently I was asked if I had a good granola recipe to use as a yogurt topper. Hmm, this takes some thought. For myself, this can sort of turn into a lengthy conversation because honestly??
  
  I am not the biggest advocate for granola.
  
  I used to make granola all of the time, but now kind of steer clear of it. Why?
  
  Gobs of sugar.
  
  While there are plenty of low-fat options out there, most of these have too much sugar and hardly make the benefits of granola worth it. Why do people feel like granola is healthy? Well, look at the nickname that earthy-type eaters are given: “Granola”.
  
  “Oh, she’s so Granola….”
  
  This nickname implies to a person that lives off the land, wears Birkenstocks and is the picture of health, right?
  
  But in reality, granola is just not that good for you. Too much sugar. The health benes from granola are really in the oats and nuts, so why not just eat those? It is in fact these same oats and nuts that provide the fiber that consumers are searching for.
  
  Fiber= good. Loads of sugar=bad.
  
  Again, not worth it.
  
  It is for this reason that I tend to lean towards straight up “cereal” as a topping for yogurts. For example, good old-fashioned Cheerios, has 3 grams fiber and only 1 gram of sugar for a whole cup (and 100 calories). Yes, Cheerios can be a tad boring,but still, you get a whole cup of it.
  
  If you do want to go the granola route, this is what I sometimes will buy.
  
  Yes it is low in sugar, but here is the deal.
  
  4 grams of sugar, 120 calories for ONLY 1/4 cup.
  
  Translation. BARELY ANY. So it is up to you which you would prefer. 8 oz of Cheerios (1 gram sugar) on top of your yogurt or 2 oz of Bare Naked Granola (4 grams sugar).
  
  For me? I am all about quantity. I’d rather eat more.
  
  This granola question did get me motivated to make granola again. I did sliced almonds, sunflower seeds, and CHIA (of course). And I think it turned out pretty good, if you want to give it a shot too.
  
  Check it out.
  
  Here is my dry ingredients.
  
  And the wet.
  
  Mix the two.
  
  Spread on a prepared baking sheet. Bake. Make your house smell crazy good.
  
  Top it. A low-sugar granola.
  
  Low-Sugar Almond Chia Granola
  - 3 1/2 cups old-fashioned oats
  - 1 cups of sliced almonds
  - 1/2 cup shelled sunflower seeds (optional: food processor them for less crunch)
  - 2 Tablespoons chia seeds
  - 2 Tablespoons of cinnamon
  - 1/8 teaspoon ground ginger
  - 1 1/2 tablespoons pure vanilla
  - 3/4 cups of no-sugar-added applesauce
  - 2 tablespoons honey
  Directions:
  1. Preheat oven to 275 degrees.
  2. Mix all dry ingredients in a large bowl.
  3. Mix the wet ingredients in a separate bowl.
  4. Add wet ingredients to the dry and blend.
  5. Add a teaspoon or two of coconut oil if it seems a bit too dry.
  6. Spread the granola on a baking sheet lined with parchment paper
  7. Bake the granola in the oven for 45 minutes, mixing up the granola blend every ten minutes.
  8. Taking baking sheet out, lower heat to 200.
  9. Drizzle 1 tablespoon honey over the top and stir.
  10. Bake for another 25 minutes, stirring midway.
  11. When you’re done, let the granola cool before storing.
  12. You could add raisins or cranberries to the mixture when cooled, but if you are truly trying to follow a low-sugar diet, you should skip it because it is good stuff that way it is!
  Granola done light.
  Posted in Breakfast, Desserts, Random stuff, Snacks | Tagged almonds, chia, oats, sunflower seeds
- Flourless Carrot Cake Bars
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 23rd
  Is it carrot cake? A cookie? A granola bar? Unsure, but good anyhow.
  
  I love carrot cake, minus the raisins. Love raisins, just not in my cakes, cookies, or any other baked goods. They just do not belong there. Kind of like walnuts do not belong in brownies. Love walnuts, but just don’t mess up a moist brownie with a nut. Just my opinion.
  
  My daughter was freaking out when she saw this pressed into the pan. She said: “Aren’t you going to chop the carrots more???”
  
  Me: “No sweetie, I am not. You will survive…”
  
  End result? Of all the My Foodie Call family members, I think she actually ate the most of these. Probably should add more carrot next time.
  
  Flourless Carrot Cake Bars
  
  Ingredients
  - 2 1/2 cups rolled oats
  - 1 1/4 cup almond meal
  - 1 cup sugar
  - 2 teaspoons cinnamon
  - 1/2 salt
  - 1 teaspoon baking soda
  - 1/4 teaspoon baking powder
  - 1 egg
  - 1 teaspoon pure vanilla extract
  - 1 cup unsweetened applesauce
  - 1 cup shredded carrots
  Directions
  1. Preheat the oven to 350 degrees. Spray a 9×13 in pan with non-stick spray.
  2. In a large bowl, mix together the oats, almond meal, cinnamon, salt, sugar, baking soda, and baking powder until they are well-combined.
  3. Add the egg, vanilla, and applesauce to a small bowl and whisk until combined.
  4. Add to dry mixture and stir until fully incorporated.
  5. Stir in the carrots.
  6. Spread into prepared pan and bake for 14-18 minutes.
  7. Cut into squares.
  Posted in Snacks | Tagged almond flour, carrots, oats
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