I Love Pumpkin!

I love Pumpkin!

At the first hint of the trees turning colors, my mind fills with visions of pumpkin spice and hot chocolate.  I crave pumpkin bread and pumpkin donuts and pumpkin cheesecake and well,  you get the idea.  I’ve learned a lot in the short time I’ve committed to going low carb, and dealt with the necessity of going gluten free.  So one of the first experiments in low carb/gluten free baking was definitely Pumpkin Bread!  I’m going to share some of my favorite pumpkin recipes that not only are nice and healthy but also delicious!

Pumpkin Bread

keto gluten free low carb pumpkin bread
Keto Pumpkin Bread via Green and Keto

One of the reasons I love this recipe is that, in my opinion, no-grain baked goods of the sweet variety taste the best when using a combo of almond flour and coconut flour.  The combination I like to use is if the recipe calls for 2 cups of almond flour, I’ll actually use 1 1/2 cups of almond flour and 1/2 cup of coconut flour.  The coconut flour lightens up the denseness of the almond flour, and the almond flour doesn’t overpower the flavor of the baked good, as coconut flour has a tendency to do. 

Another reason I love this recipe is because when working with pumpkin recipes a lot of take the easy way out of spicing the pumpkin by throwing a couple of teaspoons of pumpkin spice and calling it good.  That may work for lattes but you’ll find your baked goods more rich if you add the individual spice group that has made pumpkin so warm and inviting — cinnamon, ginger, nutmeg and clove.  Another hint from my kitchen — if you like your bread on the spicier side, don’t get too terribly exact when measuring your spices, except with the cloves!

Pumpkin Donuts

low carb gluten free keto pumpkin donuts
Gluten Free Pumpkin Donuts via Low Carb Yum

This recipe is very similar to the Pumpkin Bread recipe above but this time we’re using our mixture to make donuts.  You’ll notice that the recipe calls for peanut flour, which if you’re like me, doesn’t exactly sit on your local store’s grocery shelves.  So instead I used my old stand-by’s instead — almond flour and coconut flour.  In this case I used 1 1/4 cup almond flour and 1/4 cup coconut flour.  I also used Splenda instead of the stevia blend since that’s what I had on hand.  Turned out beautifully.  Also note, one of my favorite new toys since going low carb is this little beauty, Sunbeam’s Donut Maker.  I picked this little baby up at a second hand store for about $5.  Pipe the donuts into each slot using a pint or gallon sized bag with one of the bottom corners snipped off, and they usually only take about 15 minutes to bake.  Yum, and easy clean up.

tabletop donut maker sunbeam

If you can’t find one for a decent price anywhere, there are always donut baking pans like this one from Wilton.

donut baking pan wilton

Pumpkin Pie

keto gluten free low carb pumpkin pie
Gluten Free Pumpkin Pie via Gnom-Gnom

I have a confession to make – I hate pumpkin pie.  But I know that I am definitely in minority in this which is why, despite my distaste for it, I include it in my recipe list.  Its a texture thing, I don’t think I could explain it.

Pumpkin Cheesecake

low carb keto gluten free pumpkin cheesecake
Low Carb Cheesecake via Wholesome Yum

I care what time of year it is, there is always room for cheesecake.  Of any flavor.  This recipe is quite rich so you’ll want to make sure to cut yourself small slices.  If you don’t have access to collagen peptides or whey protein isolate, the same amount of a vanilla protein powder should work just fine.

Pumpkin Cookies

Low Carb Pumpkin Cream Cheese Cookies via How to This and That

Some times you just need a little something.  And I think these little babies will do the trick.  And I love cookies.  They are easy to bake and easy to store.  And you can make them last — IF you can keep them away from the kids!

Pumpkin Pancakes

low carb gluten free keto pumpkin gingerbread pancakes
Pumpkin Gingerbread Protein Pancakes via BIg Man’s World

I love pumpkin pancakes!  Even being gluten intolerant, I love that I can still eat them when I want to and they still taste good.  There’s something about the spices and pumpkin combination that make for a warm meal on a cool day.

Pumpkin Bars

healthy keto gluten free pumpkin bars cream cheese frosting
Healthy Pumpkin Bars with Cream Cheese Frosting via Wholesome Yum

You know when you go to an office party or church function and pretty much everything is sugar ridden and carb laden?  Yeah well, here something you can bring that is better for you and may be just delicious enough that it will fool your fellow party goers.  And its pumpkin!

So there is my list!  You should now not lack for any delicious, healthy pumpkin treats that will get you through these chilly days and freezing nights!  If you’re not feeling the pumpkin vibe, might I suggest my recipe for Homestyle Banana Bread.  Its got the warmth and hominess without the pumpkin!

 

Ultimate Low Carb Turkey Dinner

Late fall in the United States.  People who are new to the low carb lifestyle despair of their turkey dinner, thinking they will just be noshing on turkey and looking forlornly at all the other goodies on the table. No so!  Plan a little ahead of time and you can be eating your bird smothered in gravy, rolls dripping in butter, sweet potato casseroles, mashed, um, veggies, and pumpkin pie!

Turkey

My husband and I found our perfect turkey recipe by splicing together two different Alton Brown recipes.  Or rather techniques.  We use a brining solution made of salt and brown sugar and combined with a bunch aromatics like herbs and oranges bring out your turkey’s full flavor.  Brining a turkey does increase its salt content slightly, so for my readers who are being conscious of their sodium intake you may want to find a different technique.  But neither the brown sugar nor the fruit should substantially add any sugars to the meat.

For the most delicious, moist turkey you’ve ever had, you are going to need:

  • ¾ pound (roughly ¾ of one of the round canisters) of Salt
  • 1 pound of brown sugar
  • 1 orange, cut into quarters
  • Dried Herbs – parsley, bay leaf, rosemary, thyme, sage
  • 1 32 oz container of chicken, turkey or vegetable stock

Find a container large enough for your turkey and some extra liquid.  We use a large Igloo Water Cooler that we set aside for our turkeys.  It usually fits a 13-15 pound bird quite nicely.  Pour some water in the bottom of the cooler or container, and pour in your salt, brown sugar, orange, herbs and stock.  Mix until salt and sugar are dissolved.  Put your bird into the water and then fill the rest of the container with water until the bird is just covered.  Do a little stir to make sure the brining solution covers the bird and then fill the container up the rest of the way with ice.  Cover and let sit in a cozy nook in  your kitchen for 12-15 hours.  We prep the bird in the afternoon of the day before we eat it.

Now comes the fun part.

The next day preheat your oven to 500 degrees.  Don’t freak out.  It will only be for a short time.  Before your bird goes in the oven, get out some aluminum foil and make a triangle big enough to cover the breast side of your turkey, and mold it over the breast to get the right shape.  You do this step now so you don’t have to try and shape it when the bird is in a searing 500 degree oven.  You’re welcome.

Now you’ll need an apple and an orange, both cut into quarters and stuffed into the cavity of the bird.  Then spray or rub olive oil over the entire skin of the bird.  You can also re-herb the bird at this point if you want but DO NOT use more salt.  Now place the bird in the oven without the aluminum breastplate for 30 minutes.  Once the time is up, reduce the heat to 350 degrees and cover the breast with the aluminum foil.  Cook per the turkey label’s instructions based on the poundage of the bird or until a meat thermometer pushed into the deep parts of the meat, like the breast and legs, measures at 165 degrees.

If you find that the bird is browning too quickly you can cover the rest with aluminum foil in the last hour of roasting.  Take the bird out of the oven and then let it sit for about a half an hour before diving in!

Gravy

You can find gravy that is, at minimum, gluten free at your local grocery store.  Its a little harder to find one that is both gluten free and low carb friendly.  This recipe from Healthy Little Peach is easy, delicious and low-carby gluten free.  A win-win in my book.

low carb gluten free homemade gravy
Low Carb Gluten Free Gravy via healthylittlepeach.com

For the perfect Thanksgiving turkey gravy, just replace the beef broth with drippings from the turkey pan, or my personal favorite, take the neck and organ meats that come with your turkey and boil them in about 4 cups of water until the water is reduced and the odds and ends have cooked through.  You can either eat the organs yourself, or find a lucky dog or cat.  Then follow the directions as stated in the recipe!

Cranberry Sauce

This little gem from Keto Connect is the answer to canned sauce that is pumped full of sugars and corn syrup, or homemade recipes calling for loads of sugar or fruit juices.  Cranberries, as a fruit, do have sugar in the form of fructose but it is lower on the GI scale and therefore won’t affect your blood sugar too drastically.

no sugar added cranberry low carb sauce
No Sugar Added Cranberry Sauce via KetoConnect

Make this the day or two before Thanksgiving because it refrigerates well.  Also, don’t stress about finding fresh cranberries.  Frozen ones are usually available in your local grocery store this time of year and work just as well as fresh.

Sweet Potato Casserole

You don’t need mounds of brown sugar and marshmallows to make a sweet yet satisfying sweet potato casserole.  In this recipe from Very Well Fit, cinnamon and nutmeg are the keys to fool your mouth into thinking there’s more sugar than there really is!

sweet potato casserole thanksgiving low carb no added sugar
Healthy Sweet Potato Casserole via Very Well Fit

This is a very large casserole.  Sometimes too much of a good thing is bad for your willpower.  You could very easily halve this recipe and only have a small amount so that you won’t be tempted to overindulge.

Mashed “Potatoes”

Creamy and delicious, mashed potatoes have always been a staple at my Thanksgiving or Christmas dinner tables.  But potatoes are so starchy and they are relatively high on the GI scale.  Not to worry though.  Cauliflower is a great replacement.  A warning — if you’re a texture eater like I am, the mashed cauliflower is not the same texture as mashed potatoes.  It tastes wonderful but there’s nothing like potato to give you that soft, velvety texture.  Flavor wise, this recipe for mashed cauliflower from The Lazy Keto comes just about as close are you’re gonna get and she gives some easy and practical tips on how to make this the best non-potatoes ever.

low carb gluten free mashed cauliflower
Cauliflower Mash via The Lazy Keto

Dinner Rolls

I’m giving you two options depending on how you feel.  This first recipe uses a fathead type dough to give you a bread-like consistency, albeit very cheesy tasting still. The second would not be for those closely following the keto diet, but rather those looking for a gluten free option.

low carb gluten free easy rolls dinner
Easy Low Carb Dinner Rolls via Low Carb Maven

Low Carb Maven’s recipe, Easy Low Carb Dinner Rolls, is a great alternative if you just need something to dip in all that gravy goodness.  One suggestion when making anything that resembles fathead dough.  It does take a bit of kneading before the consistency is right.  The dough is notoriously sticky but I’ve found a way that makes the kneading, rolling and clean up a breeze.  Once you finish stirring it together, take a piece of Press & Seal or plastic wrap, spray it down with a little cooking spray and then fold the dough over and over using the ends of the wrap to fold them over with.  When its the right consistency, you can then use the same wrap to roll it out to make whatever shapes you want. This dough is very soft and won’t require a lot of pressure when rolling it out.

gluten free dinner rolls
Gluten Free Dinner Rolls via Hello Gluten Free

Hello Gluten Free’s Dinner Rolls is a pretty straightforward gluten free recipe.  If you don’t have the gluten free flour the recipe calls for, I’m sure any brand will do.  Keep in mind that the amount of xanthan gum is for a flour blend that already contains it.  Your best rule of thumb is 1/2 teaspoon of xanthan gum per cup of flour.  With xanthan gum, a little goes a long way.

Green Bean Casserole

low carb green bean casserole
Low Carb Green Bean Casserole via NutButterLover

I was introduced to green bean casserole when I lived in Texas for a while.  Its a staple in the South and with good reason.  Its savory deliciousness, as you’ll see when you make NutButterLover’s Low Car Green Bean Casserole.  Now the ingredient that makes this dish not very low carb or gluten free is the cream soup that the recipe usually calls for.  You can handle this a few ways.  If you’re familiar with making a rue, you can always make the cream part of the recipe like I do in my recipe Creamy Chicken and Broccoli.  If you’re going for purely gluten free, they have gluten free cream soups.  I bought a couple of the Great Value brand at Walmart.  Then lastly, as the recipe calls for, making a cream sauce without thickener.  Any way you make it, you’ll be glad you did.

Pumpkin Pie

low carb gluten free pumpkin pie
Easy Low Carb Pumpkin Pie via Wholesome Yum

Last but definitely not least is pumpkin pie.  Now I have a confession to make.  I really don’t like pumpkin pie.  Ok, that’s not true either.  I hate pumpkin pie.  Its a texture thing, so I don’t like most other types of custard pies with the exception of cheesecake.  However, I know a huge majority of you, including my husband, love it and I’ve included a pretty great recipe for it.  Wholesome Yum’s Easy Keto Low Carb Pumpkin Pie is pretty much what it says it is.  Probably the hardest part will be the Almond Flour Pie Crust recipe you’ll need to make in advance.  Another way is to try it without crust at all.  Pour the pumpkin custard into a well greased brownie pan, either 8 x 8 in or 11 x 7 in and back until the middle jiggles just a little.

Here’s wishing you a fantastic start to the holiday season and here’s to healthy, flavorful eating!

 

 

Homestyle Banana Bread

Quick breads are one of my favorite treats.  Banana bread, pumpkin bread, they are all yummy.  And they make your kitchen smell awesome.  Its one of those things that you think to youself, “Well, I guess I can’t have that any more now that I’m following a low carb lifestyle.”  But I’m happy to report that really super cleverer people than me have found ways to make one of the best comfort foods, like this homestyle banana bread, ok to indulge in every once in a while.

freckled bananas

This recipe from Low Carb Yum has been a favorite in my house for while.  Sometimes you just can’t eat the bananas fast enough.  They get soft and develop those dark freckles.  And thankfully that is when they are perfect for banana bread. 

Now I would not be me if I didn’t have to put my own flair on this family favorite.  One of the things that I noticed when I first made these is that because of the lack of gluten, the bread tends to be crumbly.  I’d worked on finding a happy medium.  Xanthan gum is a good replacement for the gluten.  Be aware though.  Xanthan gum can be, well, gummy.  Especially in a high moisture food like a quick bread.  Less is always more.  If you find that the bread is still gummy in the middle decrease the amount of gum in the recipe.  

banana bread in a mixer

I also found that straight almond flour was a bit more dense than I liked.  I played with it a bit and found that a combination of almond flour and coconut flour helps with the denseness.

banana bread in bread molds

I also increased the amount of banana originally called for.  It does increase the carb count slightly but adding that extra banana gives the bread that cozy banana flavor you want in banana bread.  I also find that banana bread without a ton of sugar in it can be bland.  I discovered a long time ago, the remedy to the blandness is cinnamon and nutmeg.  Cinnamon especially brings out the natural sweetness of the banana.  The nutmeg gives the bread a warmth like you would get from a bakery.

low carb homestyle banana bread

Not in the mood for banana?  Maybe a little chocolatey goodness with a lower wait time?  Try my Chocolate Protein Mug Cake.  Mix it together, pop it in the microwave and less than two minutes later you have chocolatey goodness!

 

Homestyle Banana Bread
Serves 10
Low carb treat for when you need some home baked goodness!
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Prep Time
15 min
Cook Time
40 min
Total Time
50 min
Prep Time
15 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 ripe medium bananas
  2. 2 tbsp. butter
  3. 1 tbsp. coconut oil
  4. 3 eggs
  5. 1 tsp vanilla
  6. 1/3 c almond flour
  7. 3 tbsp coconut flour
  8. 1/8 tsp xanthan gum
  9. 1/4 tsp salt
  10. 1/2 c no calorie sweetener
  11. 1/2 tsp baking powder
Instructions
  1. Mash bananas with mixer or fork. Add in butter, oil, eggs and vanilla. Blend until smooth.
  2. Add in flours, gum, salt, sweetener and baking powder. Mix until well combined.
  3. In a well greased bread pan, pour in batter and bake at 350 degrees for 40 minutes, or until the top of bread is starting to turn a golden brown, and a toothpick inserted in the middle comes out clean
Notes
  1. If middle is still liquid but top is browning too fast, cover top of bread with some aluminum foil and bake until middle is done.
Adapted from Low Carb Yum
Adapted from Low Carb Yum
Simply Tasty Foods https://simplytastyfoods.com/

Lemon Chicken Zucchini Skillet

Simple.  Easy.  Tasty.  Sound familiar?  It should since that’s practically the name of my blog.  It’s the whole reason I started it.  I wanted to follow a low carb lifestyle and I needed recipes that not only tasted good but were quick to make.  I belonged to an immensely supportive group on Facebook for people following the South Beach Diet as described in Dr. Agaston’s original books.  Pamela Bongers had a brilliant recipe that I loved.  The adaption of her one skillet dinner, Lemon Chicken Zucchini Skillet, follows all these principles.  It takes less than 30 minutes to make.  The ingredients are simple and easy to throw together.  And it tastes amazing!

lemon chicken zucchini

The secret ingredients to this dish’s amazingness are the lemon and the butter.  You sauté the zucchini, onions and garlic in the butter and it gives that sweet savory flavor you crave at dinnertime.  Then you throw in a little fresh lemon juice and lemon zest and it gives it a zippy fresh flavor that rounds out the meal.  Your family will wonder why you don’t make it more often.

zucchini and onions

Depending on the type of low carb lifestyle you follow, like paleo, keto or some of the others, some really good sides for this could be cooked brown rice or a simple garden salad.  I’ll tell you I thought I was in heaven when I added some Italian dressing to the salad.  It complimented this lemon dish so well!

low carb paleo keto lemon chicken zucchini skilletIn the mood for something a little more hands off?  Try my recipe for Chicken Vegetable Soup!  You chop everything up, throw it in the pot and let it simmer and you’re good to go.

 

Lemon Chicken Zucchini Skillet
Serves 4
A zesty savory chicken dish that is fast and easy!
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 lbs raw boneless skinless chicken breast, cubed
  2. 2 small zucchini, cubed
  3. 1 medium onion, chopped
  4. 1/4 cup (half a stick) butter
  5. Juice of 1/2 small lemon
  6. Zest of 1/2 small lemon
  7. 1 tsp minced garlic
Instructions
  1. Over medium heat, spray a skillet with cooking spray and cook cubed chicken until done through. Drain and set aside.
  2. Melt butter in same skillet and then add zucchini, onion and garlic. Season with salt and pepper to taste. Saute until zucchini and onions have softened.
  3. Add chicken back into skillet. Squeeze lemon juice over the mix and then zest the lemon over and mix until warmed through and well coated. Serve!
Notes
  1. Feel free to use the entire lemon if you want a stronger lemon flavor.
Adapted from Pamela Bongers
Adapted from Pamela Bongers
Simply Tasty Foods https://simplytastyfoods.com/

Deep Dish Pizza

I have to be honest. When I saw the recipe from Low Carb Yum for a no carb dish pizza, I was only mildly hopeful. I am a texture eater. If the feeling of the food in my mouth is either egg-y or slimy or certain types of grainy, it could taste like the ultimate ice cream sundae but my stomach will heave. I’ve learned over the years to be ok with eggs in its myriad forms, and some types of puddings. But I knew that if this ‘crust’ turned out to have the consistency of a rubbery omelet then there was no way I could promote it.

finished pizza low carb keto

I am, however, pleased to announce that this pizza is fantastic. I think the combination of the Italian cheese mix on the bottom, and the crust that is almost a fat-head type of dough really seriously makes this dish. This is the first time I’ve made a no carb dish that didn’t have left-overs because my husband ate nearly half the pan all by himself. Win! Call this ‘pizza casserole’ and you can easily get away with serving this to guests without serving them ‘diet food’.

baked crust no carb keto

The crust is very forgiving. If you forgot to scrap the sides of the bowl as you’re mixing it because the cream cheese tends to cling, just throw the cream cheese scraping in the pan anyway. Or if you did like I did, and forgot to add the mozzarella into the pan before I added the egg mixture in the pan, you can just throw it over the top and it cooks up like a dream anyway.

As a bonus, I am including a fast and simple no-sugar-added recipe for pizza or spaghetti sauce.  Just throw it together while the crust bakes and the sauce will be done when its time to pour it over the time.

 

No Carb Dish Pizza
Serves 8
Low carb pizza baked in a dish and not a carb missed!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 4oz cream cheese, softened
  2. 4 large eggs
  3. 1/3 cup heavy cream
  4. 1/4 c Parmesan cheese
  5. 1/2 tsp minced garlic
  6. 1/2 tsp oregano
  7. 1 cup Italian Cheese blend (found in the pizza aisle of most grocery stores)
  8. Or you can use just Parmesan, Asiago, or Romano on its own
  9. 2 cups shredded mozzarella cheese
  10. Full portion of pizza sauce (noted below)
  11. Pizza toppings, if preferred
Instructions
  1. Preheat oven to 350 degrees. Spray 13x9 in baking pan with cooking spray.
  2. In mixer or food processor, combine cream cheese and eggs until smooth. Then add the cream, Parmesan, garlic and oregano until well combined.
  3. Sprinkle the Italian cheese mix (or any of the other cheese noted above as preferred)along the bottom of the baking pan, then sprinkle one cup of the shredded mozzarella over top of that. Pour the egg mixture over the cheese and bake for 30 minutes. Remove from the oven.
  4. Spread the pizza sauce over the top of the crust and then sprinkle the remaining mozzarella cheese over the top of the sauce. Add toppings as desired.
  5. Heat the oven broiler to high. Add pizza pan under broiler and allow to melt and brown the cheese.
  6. Take the pizza out from the oven and let it rest until cutting and serving.
Adapted from Low Carb Yum
Adapted from Low Carb Yum
Simply Tasty Foods https://simplytastyfoods.com/
Bonus No Sugar Added Pizza Sauce
Serves 8
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 8oz can plain tomato sauce (no added flavorings or sugar)
  2. 1 tsp onion powder
  3. 1/2 tsp garlic powder, or 1/4 tsp minced garlic
  4. 1 tbsp Italian seasoning
  5. 1 tbsp no-calorie sweetener, or to taste
  6. S&P
Instructions
  1. Combine all ingredients together in a small pot. Bring to a boil over a medium heat. Cover and reduce heat and simmer for about 20-30 minutes.
Simply Tasty Foods https://simplytastyfoods.com/
 

Quick Mini Quiche

Quick Mini Quiche recipe is based on one of the first recipes I tried when I started the South Beach Diet many, many moons ago. It has all of the attributes that this blog is all about – simple, cheap, family friendly, fast and easy. While the veggie combo is the one I like the most, you can add any combination of vegetables to these – kale instead of spinach, broccoli or cauliflower, carrots, celery, and on and on.

One of the best parts of this recipe is that it freezes very well. Make a big batch, pop a single quiche in a square snack sized plastic bag, or two in a sandwich sized baggie and breakfast is portioned and ready go to for the work/school morning rush or as a last minute lunch option. Does well in the freezer for about two weeks. Tastes fantastic topped with a little salsa on top!

Quick Mini Quiche
Serves 6
Easy breakfast that has infinite variation and freezes well for busy mornings.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 pkg (10 oz) frozen chopped spinach
  2. 1 large egg
  3. 3/4 c shredded cheese (I like Montery Jack)
  4. 1/4 c mini diced onions
  5. 1/4 c mini diced mixed zucchini and summer squash
  6. dash garlic powder
  7. 3 drops hot-pepper sauce (optional)
Instructions
  1. Microwace spinach on HIGH for 2 1/2 minutes. Drain excess liquid.
  2. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
  3. Combine egg, cheese, onions, zucchini, squash, and spinach in a mixing bowl. Divide evenly between foil cups.
  4. Bake at 350 degrees for 20 minutes or until inserted knife comes out clean.
Simply Tasty Foods https://simplytastyfoods.com/

8 Ways to Make Healthy Oatmeal

I love oatmeal.

It’s high in fiber and it’s quick when you use the microwave. Yes, even with steel-cut oats! Nuke it and in less than two minutes you have a warm, delicious breakfast. So you ask yourself — does oatmeal qualify as low-carb?  If you’re on a strict Keto diet, then no.  But you need some carbs, not just for the fiber but also the nutrition. So I came up with some delicious and easy recipes to brighten up you and your family’s mornings that are both gluten free and healthy!

 

Peach Cobbler Oatmeal
Serves 1
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Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Ingredients
  1. 1/3 c old fashioned or steel cut oats
  2. 2/3 c water or milk
  3. 1/4 c diced peaches (canned or fresh)
  4. 1/4 tsp cinnamon
  5. 1 - 2 packets or sweetener
Instructions
  1. Combine oatmeal and water or milk in a microwave safe bowl.
  2. Microwave on HIGH for 1 - 2 min until oatmeal is softened, or you achieve the consistency you want. Add the rest of the ingrediants and stir until combined well.
Simply Tasty Foods https://simplytastyfoods.com/
Cinnamon Raspberry Oatmeal
Serves 1
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Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Ingredients
  1. 1/3 c old fashioned or steel cut oats
  2. 2/3 c water or milk
  3. 1/4 c raspberries, fresh or frozen
  4. 1/4 tsp cinnamon
  5. 1 - 2 packets or sweetener
Instructions
  1. Combine oatmeal and water or milk in a microwavable safe bowl.
  2. Microwave on HIGH for 1 - 1 1/2 min until oatmeal is softened, or you achieve the consistency you want. Add the rest of the ingrediants and stir until combined well.
Notes
  1. Avoid adding the raspberries during the cooking phase. In fact, if you are using frozen raspberries adding them afterwards helps cool the oatmeal down a bit for faster eating!
Simply Tasty Foods https://simplytastyfoods.com/
Maple and Brown Sugar Oatmeal
Serves 1
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Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Ingredients
  1. 1/3 c old fashioned or steel cut oats
  2. 2/3 c water or milk
  3. 1 tbsp sugar free pancake syrup
  4. 1 tbsp brown sugar blend (this will not be sugar free)
Instructions
  1. Combine oatmeal and water or milk in a microwavable safe bowl.
  2. Microwave on HIGH for 1 - 1 1/2 min until oatmeal is softened, or you achieve the consistency you want. Add the rest of the ingrediants and stir until combined well.
Simply Tasty Foods https://simplytastyfoods.com/
Bananas and Cream Oatmeal
Serves 1
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Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Ingredients
  1. 1/3 c old fashioned or steel cut oats
  2. 2/3 c water or milk
  3. 1 tbsp vanilla protein powder
  4. 1/2 bannana, sliced
  5. 1 - 2 packets or sweetener
Instructions
  1. Combine oatmeal and water or milk in a microwavable safe bowl.
  2. Microwave on HIGH for 1 - 2 minutes until oatmeal is softened, or you achieve the consistency you want. Add the rest of the ingrediants and stir until combined well.
Notes
  1. Yes, the taste of the protein powder affects the taste of this breakfast a lot. Make sure to taste test a few before ruining a whole bowl of cereal!
Simply Tasty Foods https://simplytastyfoods.com/
Pina Colada Oatmeal
Serves 1
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Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Ingredients
  1. 1/3 c old fashioned or steel cut oats
  2. 2/3 c water or milk
  3. 1/4 c canned crushed pineapple
  4. 1 tbsp shaved coconut, unsweetened
  5. 1 - 2 packets or sweetener
Instructions
  1. Combine oatmeal and water or milk in a microwavable safe bowl.
  2. Microwave on HIGH for 1 - 2 minutes until oatmeal is softened, or you achieve the consistency you want. Add the rest of the ingrediants and stir until combined well.
Simply Tasty Foods https://simplytastyfoods.com/
Peanut Butter and Chocolate Chip Oatmeal
Serves 1
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Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Ingredients
  1. 1/3 c old fashioned or steel cut oats
  2. 2/3 c water or milk
  3. 1 tbsp natural peanut butter
  4. 1 tbsp sugar free chocolate chips
  5. 1 - 2 packets or sweetener
Instructions
  1. Combine oatmeal and water or milk in a microwavable safe bowl.
  2. Microwave on HIGH for 1 - 2 minutes until oatmeal is softened, or you achieve the consistency you want. Add the rest of the ingrediants and stir until combined well.
Notes
  1. Peanut butter is a great thickener, unless you don't like thick oatmeal! If it gets too thick for your tastes, add a little more water or milk to the oatmeal before you add the chocolate chips.
Simply Tasty Foods https://simplytastyfoods.com/
Chocolate Oatmeal
Serves 1
Who doesn't love chocolate for breakfast?
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Prep Time
1 min
Cook Time
1 min
Total Time
1 min
Prep Time
1 min
Cook Time
1 min
Total Time
1 min
Ingredients
  1. 1/3 cup old fashioned or steel cut oats
  2. 1/3 cup milk
  3. 1 tsp baking cocoa powder
  4. 2 - 3 packets of no-calorie sweetener
Instructions
  1. Combine oats, milk and cocoa powder in microwaveable safe bowl. Microwave for 1 - 2 minutes until you achieve the oat consistency you want. Stir in the sweetener and enjoy!
Notes
  1. Milk loves to bubble up in the microwave. Make sure that the bowl you microwave your breakfast in is nice and deep so that it doesn't bubble over. Either that or you can microwave for one minute, stir it and let it rest for a few moments, then continue to cook it until its the consistency you want.
Simply Tasty Foods https://simplytastyfoods.com/
Apple Cinnamon Oatmeal
Serves 1
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Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Ingredients
  1. 1/3 cup old fashioned or steel cut oatmeal
  2. 2/3 cup water or milk of choice
  3. 1/4 cup diced apples
  4. 1/2 tsp cinnamon
  5. 2 - 3 packets of no-calorie sweetener
Instructions
  1. Combine oats, liquid and apples in a microwave safe bowl. Microwave on HIGH for 1 - 2 minutes, or until you achieve the consistency you want. Apples should be softened but not mushy.
  2. Add cinnamon and sweetener to the apple oatmeal and stir until well combined. Enjoy!
Simply Tasty Foods https://simplytastyfoods.com/