Every day and/week we choose to do the same old same or we can set ourselves up for success on our journey to live a healthy lifestyle and fuel our bodies with good nutritious food. We don’t always have to have every bit and meal planned out but at least having a few key components will really help.
This week I’m making a delicious Baked Raspberry Oatmeal for breakfast, preparing my potatoes, and a macaroni salad which is almost a 50/50 plate in itself. Having my potatoes pre cook saves me so much time. I can make these into hash browns or fries in the air fryer in minutes while cooking frozen vegetables in the microwave for a meal in minutes if needed. So days you just don’t have time to think about it, sticking to the Starch Solution can be as easy or complicated as you want it.
Baked Oatmeal is great to have for breakfast, I personally like it as a dessert and if you’re not in the mood for oatmeal, have leftovers from supper, or air fry some potatoes and steam some vegetables. Again, I really like to keep things simple. If I know I have a really busy week, I make more in my meal prep so I have less to do.
Raspberry Bake Oatmeal
Equipment
- 1 Casserole Dish/Baking 9 x 9 Baking Dish
Ingredients
- 1 ½ cups plant based milk
- 2 tbsp ground flax flour + 5 tbsp water= 2 Flax eggs
- 2 tsp almond extract or vanilla
- 3 tbsp maple syrup
- 2 ½ cups Rolled oats (you can use combination of rolled and instant)
- 1 tsp cinnamon
- 1-1/2 cup berries
Instructions
- In a small bowl prepare flax egg and set aside to gel, approximately 10 minutes.
- In a large bowl combine remaining wet ingredients, plant based milk, almond extract and maple syrup. Then add flax egg to wet ingredients.
- Add the dry ingredients to the wet ingredients and allow to absorb for 20-30 minutes. Meanwhile you can preheat your oven to 350 degrees F. Mix in fruit and pour into casserole dish or prepared pan.
- Allow mixture to absorb the liquid for the 20-30 minutes and then bake for 35-45 minutes, depending on how well you like your oats done.
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Macaroni Salad is a treat for me and my husband loves this! I usually make this gluten free because I’m trying to eat less gluten late. I don’t have celiac but I do get a sore tummy when I eat it. I have done one of those test and I do have a intolerance to wheat and gluten. In my macaroni salad I use my typically tofu mayo which is pretty close the same as in the Starch Solution book, soft tofu, lemon juice, garlic, salt, sugar, mustard and pepper, blend smooth.
I like to add lots of fresh veggies including onions, celery, peas, radishes and dill pickles. This is a great place to add any fresh vegetables you have like cherry tomatoes, zucchini, cucumber and fresh herbs.
Remember, give yourself the time you need to set yourself up for success and you deserve to be healthy and happy! Most meal preps only take 1-2 hours and will save you so much time during the week! So take the time, your future self will thank you.