I posted a blog a while back on the benefits of using oat flour and incorporating more oats into my daily diet. Since then, I’ve been hunting for recipes and experimenting with old ones that include or can substitute oat flour. Oat flour is a fabulously healthy type of flour that adds a delightfully sweet taste to baked goods. I can enjoy all my favorite baked goodies while getting the nutritional benefits of oats – I can have my cake and eat it too!
Oat flour is another name for ground oatmeal. The health benefits of eating oatmeal are well known. It has been proven to help lower cholesterol, strengthen the immune system and reduce the risk of heart disease. Not to mention, it’s gluten-free and full of fiber!
Oat flour is easy to make and inexpensive. It’s as simple as adding two cups of oatmeal to the large NutriBullet cup and extracting until it becomes flour. It can be stored in a sealed container for up to six months in the freezer. It has 120 calories per 1/3 cup and adds a light taste to baked goods. However, since it is gluten-free, it must be mixed with another flour so baked treats can hold together.
If you ever read any of my blogs before, you know I love to bake and have a monstrous sweet tooth. I’m always on a quest to find new and improved recipes for healthier desserts that taste similar to the fully-loaded ones. Here’s a recipe that takes one of my favorites to a new level – Oat Flour Chocolate Chip Cookies.
Oat Flour Chocolate Chip Cookies
- ½ cup butter
- 1 cup brown sugar
- 3 tablespoons granulated sugar
- 1 egg
- 2 teaspoons of vanilla extract
- ½ teaspoon of baking soda
- ½ teaspoon baking powder
- ½ teaspoon of salt
- 1¾ cups of oat flour
- ¼ cup of all purpose flour
- 1¼ teaspoons instant coffee
- 2 cup of semi sweet chocolate chips
- 1 cup of chopped walnuts – optional
- Before you start, extract enough oat flour to make 1¾ cups for cookies.
- Preheat oven to 350ºF.
- Cream together butter, sugars, egg and vanilla extract until light and fluffy.
- Add dry ingredients and mix well, just until blended.
- Stir in chocolate chips and nuts.
- Use a tablespoon to spoon dough onto cookie sheets, 2 inches apart. I line mine with parchment paper to prevent sticking.
- Bake 10 minutes. Let cool and enjoy with a tall glass of milk.
This recipe is not only better for you, it has been tested and approved by my biggest critics, my family. They think these cookies are the best. Hope you do, too!
I love appetizers, especially dips! These simple noshes are easy to make and can be prepared in advance. Dip Trivia: famous chef James Beard (for whom the culinary James Beard Award is named after) popularized dips in the 1940s. He wrote, “I think it is delightful to have large bowls with cheese mixtures that permits dunking.” He believed that the art of “dunking” gave people something to do while they had drinks and it added to the conversation.
Here’s an easy dip that is low in fat and high in flavor. Plus, it can be prepared a day in advance, a real time saver.
Feta Herb Dip
- 1 15 oz. can of white beans, drained and rinsed
- ¾ cup plain yogurt
- ½ cup crumbled feta cheese
- 1 tbsp fresh lemon juice
- ½ – 1 tsp of garlic salt
- 1 tsp fresh ground pepper
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ¼ cup fresh mint, chopped
- ¼ cup fresh chives, chopped
- Extract first six ingredients in your Tapp NutriBullet cup until you reach a smooth consistency. You can split into two batches if necessary.
- Pour into bowl and add herbs. Mix until herbs are incorporated throughout. Chill for one hour or until ready to serve.
Feel free to serve with your favorite veggies and pitas. This recipe is simple, quick and definitely one to wow your friends. As always, feel free to take creative liberties.
I’ve been making my delicious NutriBlasts for over a year now and every day feels like a brand new day. The process of making them is so much fun. This fresh perspective helps me to create new recipes. I love to share my recipes with others, especially new NutriBlasters.
One of my favorite tips is to start with your favorite fruits, veggies, nuts and liquids. That’s how I’ve been able to have great tasting Blasts from the very beginning. I used what I already liked first and slowly added new things to my cup. Once I made a list of my favorite things, I got busy Blasting. I’ve never been the same since!
My list of favorite things is long and varied and always changing. I enjoy coming up with a different drink each day. Sometimes, I enjoy a Blast so much, I’ll have it a few times before I create a new one. Most of the time, I use half almond milk and cold water up to the max line. Tea is always chilled. As you can see, kale is my favorite Blasting veggie.
Note: I use cinnamon and raw honey in most of my Blast recipes. I abbreviated it here to c&h.
- Kale, Gala apple, banana, almonds, almond milk, c&h and water.
- Kale, broccoli, ½ apple, 1/3 banana, strawberry slices, c&h, almond milk and water.
- Kale, green beans, apple, ½ banana, c&h protein powder and water.
- Kale, savoy cabbage, banana, strawberries, chocolate protein powder, pomegranate juice, c&h, almond milk and water.
- Carrot, orange slices, ginger, honey and water.
- Dessert: Banana, 5 frozen cherries, chocolate protein powder, peanut butter and almond milk.
- Savoy cabbage, beets, pineapple, banana, strawberries, c&h, pomegranate juice and water.
- Dessert: 5 frozen cherries, creamy peanut butter, cacao powder, chia seeds, almonds, chocolate protein powder and almond milk.
- Beets, strawberries, banana, walnuts, vanilla protein powder, c&h, almond milk and water.
- Kale, spinach, Granny Smith apple, pineapple, red globe grapes, vanilla protein powder, pecans, pineapple juice and water.
After purchasing a bag of tropical fruit, I created my favorite recipe (for now): Kale, broccoli florets, mango, papaya, pineapple, 1/3 banana, garlic glove, vanilla protein powder, c&h, pomegranate tea, almond milk and water.
I hope these recipes will empower and inspire you to get your Blast on!
Raw'kin Snack of the Week!
This incredible recipe will give you that burst of energy you probably need first thing in the morning. Be sure to half the recipe (from the always drool-inducing blog This Rawsome Vegan Life) so it fits in your NutriBullet Tall Cup. Give it a quick twist and soon, you’ll be guzzling this down.
Click here for the full recipe.
February 14th is a day of love for romantic couples and families alike. The traditional festive food for this holiday? Chocolate. Lots and lots of chocolate – and not just any chocolate, usually a giant red, heart-shaped box full of chocolate.
Lets face it, creamy chocolate truffles will make anyone feel warm, fuzzy and loved. However, let’s not get carried away by downing the entire box – not exactly romantic.
Here’s my solution to this romantic dilemma: try pairing up the little chocolate gems with a loving NutriBlast for two – one Tall Cup, two straws!
The perfect Valentine’s Day Blast needs to have the perfect balance of color, flavor and nutrition – this intensifies the romance. The color should be the right shade of red or pink, The flavor should be combination of energizing and creamy. But most of all, it should be packed with nutrients.
Valentine’s Day Blast
- 1 banana
- ½ cup of pomegranate seeds
- 1 cup of frozen strawberries
- 3 ice cubes
- vanilla almond milk to line
Add all ingredients to tall NutriBullet cup and extract.
Add a shot of whip cream, two straws and enjoy the Valentine’s Day love! Not only is this Blast a beautiful color pink, it’s packed with vitamins, antioxidants and fiber. Perfect combination to share with the ones you love. As usual, please feel free to take creative liberties with the recipe.
Happy Valentine’s Day!