Making dinner healthier, one slow cooker at a time.
Having a mid-week crisis? Lavender calms and soothes you in this small lemon chocolate chip cookie. They are certainly getting me through this after Labor Day funk. I hope they help you too.
You may not notice that there’s avocado in these cake-like cookies. But it’s standing in for the typical oil. Avocados are cool like that! [Read more...]
First an announcement: my black forest oatmeal is entered into the So Delicious recipe contest. To vote in the contest you have to like them on your Facebook page. (My oatmeal is the one on the bottom right corner.) Please take a minute to vote for it! You can vote once a day and I’d love to see you vote a few times before the end of the week. Now back to the blog post…
Strawberry season seems to sneak up and that’s one surprise I never mind. I love the complexity of berries. When picked perfectly ripe they are juicy and sweet, yet they still retain a tartness to them – even if it’s only a hint at the end. to recipe →
Lucky for me the first strawberries of the year already showed up at the farmers market and made their way into these bold donuts. The next batch I’m getting is to going to be made into some strawberry vodka for a few herb cocktails on the deck. I love Spring! to recipe →
Spring came months ago it seems. The bad part is there are already mosquitos trying to sneak into the house, in fact one is actually nibbling me now. But the best part if that some of my fresh herbs are ready to use again and that more than makes up for my blood loss. [Read more...]
These were my second batch of donuts and they are bursting with lemony goodness. The lemon extract has less of a bite than plain lemon juice, so I like using the two together.
The lemon cream cheese frosting adds more sweetness but also a bit of richness to the bright flavor of the lemon donut. You could also add lemon zest in the batter or the frosting for even more lemon.
The vegan cream cheese does add some fat, but so far it’s the best base for a stevia frosting/glaze. I’m still working on one for tomorrow’s donut, so far the glaze for it is not working. There may be naked donuts tomorrow! : (
I really like making a dozen mini donuts. It’s easier to just have a couple small ones for breakfast and then have a few for dessert later in the day. Plus there’s not a surplus of donuts around the house. (Unless, you are making multiple dozens at a time…)
Make sure to check out my Baked Almond Donuts with Chocolate Glaze and Lavender-Rose Valentine’s Donuts – they are all sweetened with stevia too!
Also check out Slightly Indulgent Tuesday for more healthied up recipes!
Baked Lemon Donuts with Cream Cheese Frosting
soy-free
makes 12 mini donuts
wet ingredients:
dry ingredients:
Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.
Then add the dry ingredients into the wet and mix just until it’s mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.
Let them cool for 5 to 10 minutes, then carefully remove. (If you don’t wait they will stick in the pan even though you oiled it.)
frosting ingredients:
Mix the frosting ingredients together and spread on cooled donuts. Sprinkle with coconut if desired.
I love oatmeal and I love So Delicious Greek yogurt, but you want to know what’s even better? Both of them starring together in my breakfast this morning!
I tasted the blueberry and plain Greek yogurts so far, and I found the raspberry to be a little tarter. I mean tart in a good way, like closer to regular Greek yogurt. It’s perfect for a “cheesecake” oatmeal.
This may be my new favorite oatmeal. It’s creamy, tangy, sweet with a bright burst of lemon flavor and super delicious!
So Delicious sent me some Greek yogurt to try for free, but the opinions here are mine. I wasn’t swayed by their generosity, just the yumminess.
** Make sure to check out my other oatmeal recipes. I have over 40 different flavors!
Slow Cooker Lemon Raspberry Cheesecake Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
The night before: Spray your crock with some oil to help with clean up later. Add everything except sweetener and yogurt. Cook on low over night (7 to 9 hours).
In the morning: Add sweetener and stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Top each serving with a liberal amount of Greek yogurt.
**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS
A quick note from your friend, Steel Cut Oats:
I know it’s summer, but I’m really starting to miss you. We both know that your Doctor thinks we’re a good team. It’s about time for this little break to end.
So, as soon as you can, try this creamy, lemony oatmeal with a little ginger kick! It’s even made with your favorite – Unsweetened So Delicious Coconut Milk.
Just wait, you’ll see just how much you missed me too!
Slow Cooker Lemon Ginger Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
The night before: Spray your crock with some oil to help with clean up later. Add oats, non-dairy milk, and candied ginger. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Stir in lemon extract and sweetener. Top each serving with extra chopped candied ginger and lemon zest if you like.
**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS
All I need is a few days in the 60s to be ready for Spring. A few days in the 80s and then I don’t want to go back! The weather here in NC obviously doesn’t share my opinion. It’s been cold and rainy - I even had to scrape ice off my car the other day! But a bowl of this oatmeal and a few daydreams are all I need to believe Spring is really here.
This oatmeal has the tang of fresh strawberries with the smooth flavor of the lemon extract. The lemon zest adds an extra burst of flavor that really makes it perfect. You may need to add extra sweetener if your strawberries aren’t super sweet.
Slow Cooker Strawberry Lemonade Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
The night before: Spray your crock with some oil to help with clean up later. Add everything except sweetener and lemon zest. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. The berries will have floated to the top of the crock. Just smash them a little with the spoon while you’re mixing the pot to incorporate them into the mix. Stir in sweetener and lemon zest.
**(See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS)
Ok, before you get the wrong idea there is no tequila in this oatmeal. Even on my worst days I would not bring in alcoholic oatmeal to work. But it is Monday and the first work day after daylight savings time is always a little tough for me. So I thought I’d start my day with a ‘special drink’ oatmeal
In the evening when I get home I must have a ‘special drink’. I define a special drink as one I haven’t been drinking all day. (Who says I’m not a simple gal?) It doesn’t need to be alcoholic and even an orange sparkling water in a wine glass will do. I love margaritas of all kinds but a mango margarita is one of my favorites. So, this was a prefect choice for a day that I really wanted to stay at home. It is Spring after all!
This oatmeal gets its Triple Sec taste from orange extract, the bite of lime from the lime zest, and the mango came from the freezer section at Trader Joe’s in a packet as purée. If you don’t have orange extract you could substitute the nondairy milk with 1 cup water and 1 cup orange juice. Do not use OJ with the milk or it will be curdled and very unpleasant to wake up to.
I use organic extracts that usually don’t have alcohol, make sure you’re at least using natural extracts or you won’t be happy with the tastes.
Slow Cooker Slow Cooker Mango Margarita Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
The night before: Spray your crock with some oil to help with clean up later. Add everything except for the agave and lime zest. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Stir in sweetener and lime zest.
**(See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS)
It’s been unseasonably warm most days here in Durham. That’s got me thinking about gardening and cocktail parties on my deck. Of course, then comes the day it’s 40 degrees again and it make me a little sad and disappointed. This oatmeal adds a burst of sunshine into any cold, cloudy day.
If you don’t have lemon extract stir in extra lemon zest (another 1/2 to whole lemon zested) before serving. You could also substitute the milk with water and add lemon juice if you prefer (probably about 1 tablespoon). Do not add lemon juice to any of the nondairy milks or it will be a curdled mess.
If winter is getting you down try repeating my mantra. Spring is almost here, spring is almost here…
Slow Cooker Lemon Creme Pie Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
Creme topping:
The night before: Spray your crock with some oil to help with clean up later. Add oats, milk, lemon and vanilla extracts. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Stir in sweetener.
Top each serving with the creme topping. It will add sweetness and extra lemon flavor. You may find that you can cut the sweetener in half.
**(See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS)
Giveaway ends May 31, 2013.
See the giveaway details at Goodreads.
