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Yesterday was a wonderful show with special guest Taryn Bellavance of PhytoFoods Made Simple.  Taryn is an entrepreneur, mom of two teenagers, wife extraordinaire, and a fabulous cook who shares her passion for cooking with REAL food – more whole grains, vegetables, fruit, nuts and legumes as the basis for all your meals!

She shared with us two delicious recipes that I know your entire family will enjoy!

BAKED OATMEAL

The only catch to this delicious version of hearty oatmeal is you have to plan it a day in advance.  I love serving this dish for breakfast when we have out-of-town house guests because they are usually pleasantly surprised that our “odd” way of eating smells, looks and tastes so good when they get up in the morning.  To make this sweeter for resistant kids, substitute part or all of the water with natural apple juice when preparing the oatmeal.

4-6 servings of oatmeal (any kind, but steel cut is the best)

1 tsp cinnamon

1 tbls raisins

1 tbls chopped pecans

sliced strawberries

pure maple syrup

Cook oatmeal according to package directions and when done, stir in cinnamon, raisins and pecans.  Pour oatmeal into a non-stick loaf pan, cover with foil and let sit 24 hours with or without refrigeration.

On the following morning, pre-heat oven to 350 degrees.  Turn the loaf pan upside down onto a cutting board (should slide right out and sounds exactly like flubber)! Cut into bread-width slices and arrange on a non-stick cookie sheet.  Bake for 30 minutes or until oatmeal becomes browned.  Remove from oven and serve hot with sliced strawberries and lightly drizzled pure maple syrup on top.

QUINOA WITH PEACHES AND CORN

This is such an easy and versatile recipe and it can be prepared in a single pan.  It tastes great hot, room temperature or cold so leftovers make a great backpack lunch for skiing, hiking, work or school.  It’s also a great potluck dish and a delicious way to introduce quinoa to people who haven’t tried it. You can easily substitute fresh or packaged ingredients for the ones indicated, but this particular combination has great flavor on it’s own without any added fat, oil or sugar so it’s very high on the nutrient to calorie ratio and super simple to throw together.

4-6 servings quinoa, cooked according to package directions

2 fresh, ripe peaches, peeled and diced

1 green pepper, diced

1 cup sweet corn kernels

1 cup Pace Picante salsa

1 can black beans, rinsed

1 bunch fresh cilantro, chopped

Once quinoa is cooked, stir in remaining ingredients.  May be served hot in bowls, set aside in a serving dish to be enjoyed within a few hours at room temperature or refrigerated in an airtight container.