berry baked oatmeal

  • 2 ripe bananas, mashed

  • 2 eggs

  • 2 cups rolled oats

  • 1 cup milk

  • 3/4 cup berries

  • 2 tbsp nut butter

Preheat oven to 350 and grease/parchment paper a 9x13 baking dish.

Combine all ingredients, and swirl in nut butter at the end. Bake for 25-30 minutes, until fully set. Cool completely before serving.

cauli quinoa bites

  • 2 cups riced cauliflower (steamed)

  • 2 cups cooked quinoa (1/2 cup uncooked)

  • 1/4 shredded cheese

  • 1/4 cup breadcrumbs

  • 2 tbs all purpose flour

  • 2 eggs

  • 1/2 tsp each cumin, garlic powder, onion powder

Preheat oven to 375 and prepare a baking sheet with parchment paper.

Combine all ingredients using a whisk, potato masher, or fork until a dough forms. Add more breadcrumbs as needed. Form into 1-inch balls and place on baking sheet. Bake for 22 minutes or until lightly golden brown.

chicken + veg nuggets

  • 1 pound ground chicken or turkey

  • 2 tbs breadcrumbs, plus additional for coating (optional)

  • 1/2 cup veggies of choice: shredded zucchini, shredded carrot, chopped spinach, rice cauliflower, shredded broccoli

  • 1/4 tsp each garlic powder, onion powder, and parsley

Preheat oven to 400 and prep a baking sheet with parchment paper. Combine all ingredients and form into nugget shapes about 1/2” thick. Coat in additional breadcrumbs if desired.

Bake for 15 minutes or until lightly golden brown.

banana yogurt muffins

  • 1 1/2 cups whole wheat flour

  • 1 tsp cinnamon

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 2 medium mashed ripe bananas

  • 1/2 cup whole milk plain yogurt

  • 1/4 cup unsalted butter, melted and cooled

  • 2 eggs

  • 1 tsp vanilla

Preheat oven to 375 and grease a muffin tin. Stir together dry ingredients and wet ingredients in two separate bowls, then combine. Fill the muffin tin. Bake for 10-12 minutes (mini muffins) or 14-16 minutes (regular muffins).

mini mac n cheeses

  • 3/4 pound small pasta (mini shells, elbows, ditalini)

  • 2 tbs butter

  • 2 tbs flour

  • 1 1/2 cups milk

  • 1/4 tsp paprika

  • 2 oz. cream cheese

  • 1 1/2 cups shredded cheese

  • optional: 1/2 cup peas, steamed broccoli, steamed cauliflower, shredded chicken, grated carrot

Preheat oven to 375 and grease a standard muffin tin. Cook the pasta according to package directions. In a medium pan, melt the butter and whisk in the flour and paprika for one minute. Whisk in the milk, and simmer for two minutes until thickened. Add cream cheese. Remove from heat and add shredded cheese and mix ins. Stir in pasta.

Fill each muffin cup and press down firmly. Bake for 25 minutes.