Food as Fuel - PEACHY BAKED OATMEAL

My husband has been training for his first marathon, taking place this October in Chicago. Keeping him fueled, mostly by plants has been my current challenge and passion. Finding long stretches of land to make up the mileage has been his challenge out in Fire Island. The two most important meals of the week are Friday night dinner and Saturday morning breakfast due to the long runs that happen every weekend. I think I found a winner with this Peachy Baked Oatmeal. Easy to prep and made with any assortment of fruit and nuts, I plan to make this each season with a selection of what the farmers market has to offer. Here I used walnuts, farm stand peaches, pineapple and shredded coconut. This fed a crew of five, 2 of which who ran an 18 miler! We were all beyond satisfied!

This recipe was based on Heidi Swanson’s Coconut Baked Oatmeal and the memory of one I ate when working in Jamaica more than 20 years ago! I highly recommend adding this to your menu planning for fall and winter, the whole family will be swooning! My version is vegan, but I have added suggestions for a vegetarian option as well. The beautiful thing about baked oatmeal is that any fruit will do, so use what you have and see how it goes! I will be making this every weekend until the training is over!!!

INGREDIENTS

• 1-2 bananas, sliced into 1/2-inch pieces

• 3 peaches, peeled and cut into small cubes

• 1 cup pineapple, cut into small cubes

• 2 cups rolled oats

• 1/2 cup shredded coconut

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup full-fat coconut milk

• 1 cup water

• 1 tablespoon ground flax meal*

• 1 tablespoon maple syrup

• 2 teaspoons vanilla extract

• 3 tablespoons coconut oil, melted*

• 1 cup walnuts, chopped

PREPARATION

Preheat the oven to 375F degrees. Use 1 tablespoon of the coconut oil across the inside of a square 8-inch (or equivalent) baking dish. Spread a single layer of bananas and half of the pineapple across the bottom of the baking dish.

In a bowl, combine the oats, shredded coconut, baking powder, and salt. In another bowl, whisk together the maple syrup, coconut milk, water, flax meal, the remaining oil, and the vanilla. Sprinkle the dry mixture over the bananas and pineapple in the baking dish. Drizzle the coconut milk mixture over the oats. Sprinkle the peaches, walnuts and remaining pineapple across the top.

Bake for 45 minutes or until walnuts and coconut are a golden brown. Serve with coconut milk drizzled over the top.

*An egg can replace the flax meal and butter can replace the coconut oil.

VEGAN LENTIL CHILI BOWLS

During the holiday crunch, I find that my eating habits fall a little short.  Chili has always been a regular winter meal for us and this version is by far the healthiest and tastiest variation I have come up with.  Meaty without the meat is how I like to think about it.  The richness comes from the addition of the butternut squash. I puree 1/2 of it to thicken the soup and then set the rest aside as a topping.  Even finicky kids will devour it.

Serves 6 to 8

1 lb butternut squash, cut into ¼ inch cubes

1 medium onion, chopped fine

1 medium red pepper, diced

2 cups water

1 14.5 ounce can crushed tomatoes

1 15 ounce can kidney beans

1 15 ounce can pink beans

¾ cup black lentils

2-2.5 tablespoons chili powder

1 tablespoon cumin

1 tablespoon olive oil

2 cloves of garlic, minced

2 teaspoons Celtic sea salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

1 bunch cilantro, chopped

Juice from 1-2 limes

Optional - see toppings list below.

In a large soup pot, saute garlic, onion, red pepper, salt, pepper, 2 tablespoons chili powder, and ground cumin on medium heat for 3 minutes, add in black lentils until they are coated with oil, about 1 minute.  Add in crushed tomatoes, canned beans and water.  Bring to a boil, cover and turn to simmer for about 30 minutes.

In a separate medium pan, saute 1 clove of garlic in a small amount of olive oil.  Add the butternut squash cubes, saute for 1-2 minutes, cover and add 1/4 cup water, let steam for 7-10 minutes until squash is tender. Puree 1/2 of the squash, save the rest for toppings. Add the puree to the chili and let simmer for another 30 minutes. Add in the lime juice and more chili powder to taste.

After the chili has thickened, about 1-1.5 hours total cooking time, it is ready to serve.  Prepare various toppings listed below.

Recipe Notes:

Individualize the chili bowls by offering optional add-ins like greek yogurt, pico de gallo, cheddar cheese, jalapeño, hemp seeds, avocado, cilantro, lime wedges, tortilla chips, quinoa, rice.