Perfect Parfait Porridge

This is my #1 requested recipe: Perfect Parfait Porridge.
Ingredients:

• 2 tbsp old-fashioned rolled oats
• 2 tbsp steel cut oats
• 1 tbsp raw and sprouted trail mix -OR- 1 tbsp raw sesame or pumpkin seeds
• 1 tsp - 1 tbsp raisins
• 1 tsp - 1 tbsp chia seeds
• 1 tsp - 1 tbsp ground flax seeds
• generous dash of cinnamon
• 1/2 cup vanilla almond milk
• optional: add a dash of local honey
• 1/2 - 1 cup frozen fruit

Directions:

1. Mix oats - cinnamon in a tallish container. A mason jar or empty glass jar works perfect for this. Add a cup of almond milk (and honey if wanted) and stir. Top with frozen fruit and put in refrigerator overnight.
2. Eat right out of the fridge, at room temperature, or heat and eat

Pan-Seared Brussels Sprouts with Cranberries & Pecans

Ingredients:

• 1 pound Brussels sprouts, de-stemmed and halved (or ribboned)
• 2/3 cup fresh cranberries
• 1/3 cup Gorgonzola cheese, crumbled
• 1/3 cup pecans
• 2 cups barley, cooked
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• olive oil
• salt & pepper

Directions:

1. Heat skillet with drizzling of olive oil over medium heat. Season Brussels sprouts with salt & pepper and combine with cranberries in skillet.
2. Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
3. Toss barley, Brussels sprouts, cranberries, and pecans in a large bowl. Top with Gorgonzola and serve.

Serves 3-4.
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Dreamy "Mac & Cheese" Spaghetti Squash (Single Serving)

Ingredients:

• 1/2 Tbsp flour
• salt & pepper
• 1/4 cup milk (1%)
• 1/4 cup Tex Mex blend shredded cheese
• 1 1/2 cups spaghetti squash, cooked
• 1 slice green pepper, finely diced
• 1 green onion, finely diced
• 1 Tbsp frozen peas
• 1 Tbsp Parmesan cheese, shredded

Directions:

1. Preheat oven to 350. Spray a small casserole dish with cooking spray. Set aside.
2. In a small saucepan, over medium heat, whisk together flour and salt & pepper. Slowly whisk in milk until smooth.
3. Cook and stir until thickened. Remove from heat and stir in Tex-Mex cheese until melted and smooth.
4. In a bowl, stir the cheese sauce into the cooked spaghetti squash until well combined. Spread in prepared casserole dish. Sprinkle with the green pepper, onion, peas, and Parmesan cheese.
5. Bake at 350 for about 20 minutes, until cheese is melted and squash is heated through.
6. Remove from heat and enjoy the entire dish for 220 calories, 9 fat, 20 carbs, and 17 protein.

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3-Cabbage Salad

Ingredients:

• 2 cups green cabbage, grated
• 1 cup red cabbage, grated
• 1 cup savoy cabbage, grated
• 1 carrot, peeled and grated
• 1 red pepper, thinly sliced
• 1/4 cup dried currants
• 2 tbsp raw pumpkin seeds
• 2 tbsp raw sunflower seeds
• 1 tbsp unhulled sesame seeds

Directions: Mix all the salad ingredients together.

Then, in a high-powered blender, make the dressing using the following ingredients.

Dressing ingredients:

• 1/3 cup soy, almond or hemp milk
• 1 apple, peeled and sliced
• 1/2 cup raw cashews or 1/4 cup raw cashew butter
• 1 tbsp balsamic vinegar
• 1 tbsp dried currants
• 1 tbsp unhulled sesame seeds, lightly toasted

Dressing directions:

Toss the salad with the dressing and top with currants and sesame seeds.

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