On this show, Kim made Individual Oatmeal Cups and a Strawberry-Avocado Salsa with Cinnamon Tortilla Chips, right in time for summer! Individual Oatmeal Cups are a great way to pre-portion the servings so you don’t accidentally over-indulge. The recipe includes rolled oats and flaxseed meal, two great sources of fiber, and banana and applesauce which adds sweetness without all of the sugar. You can also choose to add even more nutrients with toppings such as blueberries, walnuts, cranberries, or other fruit.
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups applesauce, unsweetened
- 1 banana, mashed
- 2 tablespoons honey
- 5 cups Old Fashioned rolled oats
- 1 tablespoon baking powder
- 1/4 cup flaxseed meal
- 1 tablespoon ground cinnamon
- 2 3/4 cups 1% milk
Preparation: Preheat the oven to 350 degrees. In a bowl, mix eggs, vanilla, applesauce, banana, and honey. Add in oats, baking powder, flax, and cinnamon and mix well with wet ingredients. Pour in milk and combine. (Batter will be runny, but don’t worry!) Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups. If you would like, sprinkle walnuts, cranberries, frozen berries, or chocolate chips onto the tops of the muffins. Bake 30 minutes until a toothpick in the center comes out clean.
Avocado-Strawberry salsa is full of fresh fruits and veggies that taste delicious when mixed together and provide healthy fats and antioxidants. Cinnamon helps lower blood pressure while avocados are a great source of healthy fats that keep our brains young. Eaten with homemade, whole wheat tortilla chips, this is a low fat, antioxidant packed snack or appetizer that takes only minutes to make.
- 2 teaspoons canola oil
- 6 (6-inch) whole wheat flour tortillas
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups fine chopped peeled ripe avocado (about 2)
- 1 cup finely chopped strawberries
- 2 tablespoons minced fresh cilantro
- 1 teaspoon minced seeded jalapeno pepper
- 2 teaspoons fresh lime juice
- 3/4 teaspoon salt
Preparation: Preheat oven to 350 degrees. Brush oil over one side of each tortilla. Combine the sugar and cinnamon and sprinkle evenly on the oil-coated sides of the tortillas. Cut each tortilla into 12 wedges; arrange the wedges in a single layer on two baking sheets. Bake at 350 degrees for 10 minutes or until crisp.
To make the salsa, combine the avocado and remaining ingredients, stir them gently to combine and serve with the chips.