Healthy Baked Banana Protein Oatmeal Recipe serves 4-6low fat, gluten free, high protein, clean eating friendly, refined sugar free
1 cup (90g) gluten free rolled oats or gluten free quick oats *see notes
1/2 cup (ours was 60g**) protein powder
1 tsp baking powder
2 medium bananas, mashed (about 250g/just over a cup mashed)
1 tbsp vanilla extract
1/2 cup (120g or 4 large) egg whites
1 cup milk of your choice (we use unsweetened almond)
Optional: choc chips/nuts/spices of your choice
Preheat oven to 180C/350F
Grease and/or line a 8″ square or round tin and set aside
Mash your banana in a medium mixing bowl and add in all of your other ingredients, mixing until combined.
Pour your oatmeal mix into your baking dish and bake for 20-35 minutes, or until cooked through.
Once baked, allow to cool slightly before cutting and serving. I actually like mine cold so I usually pop the whole batch in the fridge once it’s cool and then slice it in the morning.
This will keep for 2-3 days in the fridge or can be frozen in slices in individual zip lock or freezer bags and then defrosted as needed (I just take one out the night before and leave it in the fridge and it’s ready to go in the morning!)
Top with nut butter, eat as is or serve however you fancy!
*Find out more about oats on a gluten free diet. If you can’t tolerate oats you can replace them with quinoa flakes, however, the taste and texture will be different.
**All protein powders differ in weight so be sure to measure by cup. We recommend brown rice protein powder for the best results (particularly this one or this one), however, you can use your favourite protein powder – but do note that meal replacement drink mixes aren’t protein powder
If you like things really sweet, you may want to add some maple syrup or sugar into the recipe (but you may not need to do this if your protein powder is sweetened). If using a liquid sweetener, just take out an equal amount of the milk to account for it!
Quinoa, Broccoli & Chicken Casserole
-2 bags of fresh or frozen broccoli
-2 cups of cooked quinoa
-half a cup of greek yogurt (plain)
-2 cups of chicken broth (reduced sodium)
-2 cloves of garlic
-1 cup of milk
-1 cup of reduced fat shredded cheese
-2 tb of oat flour (can use any type of flour you have)
-sprinkle of bread crumbs (for top)
**alternative, you can use Cream of Chicken soup instead of making your own sauce with the broth.
1. Preheat oven to 350 degrees. Spray a 8×13 pan with nonstick cooking spray then set aside.
2.Sautee your chicken, until chicken is cooked thoroughly.
3.Set chicken aside. Then bring heat down to medium and add your garlic.
4.Add your flour and whisk (add 1 tb of chicken broth at a time).
5.Add remaining broth & half of the cheese bring down to a simmer.
This creates the “sauce” that you will coat everything in.
6.Steam your broccoli and set aside.
7.In a large bowl combine your chicken, broccoli, and “sauce” PLUS add the greek yogurt.
8.Mix everything together, Top with the remaining cheese and breadcrumbs.
9.Bake at 350 for 25-30 minutes.
**You may have to adjust the cooking time depending on thickness of your sauce.
And you can use cream of chicken soup instead of creating your own sauce using the broth.
By Alesha Haley
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste
Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and then broil for the last 3-5 minutes until cheese is crispy and brown.
From “according to Elle”