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Anti-Inflammatory Golden Goji Latte @Yoga_Journal

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Quick & Easy Microwaveable Porridge Oats

odl micro porr feb 16

At Odlums we have created another fantastic product using the finest quality porridge oats. Ready in just 90 seconds our Quick & Easy Microwaveable Porridge Oats are a delicious way to kickstart your day!

What’s more, Odlums Quick & Easy packed with all the goodness of 100% wholegrain oats. Not only are they high in fibre but they are low in salt and saturated fat too.

Try adding some chopped fruit or sprinkle with some nutritious seeds to pack your breakfast with a little more goodness!

Winter Warmer Odlums Porridge

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Recipe: Charred Broccoli Tabbouleh Salad

Charred-Broccoli-Tabbouleh-scaled

Try this delightful twist on traditional tabbouleh. Blend nutritious, high fiber bulgur with charred broccoli, chickpeas and tahini. You’ll get bone-building vitamin K, and vegetarian-friendly protein. And you’ll also get great taste.

Ingredients

¼ cup bulgur wheat
1 broccoli crown
2 tablespoons extra virgin olive oil
¼ plus ⅛ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ English cucumber, cut into small pieces
1 cup grape tomatoes, quartered
2 scallions (white and light green parts), thinly sliced
15.5-ounce can (no salt added) chickpeas, drained and rinsed
3 tablespoons fresh lemon juice
1 tablespoon tahini*, well stirred

Directions

  1. Put the bulgur into a small bowl and cover with hot water by 2 inches. Let stand until the bulgur is tender, about 30 minutes. Drain into a strainer and shake out excess water.
  2. Heat the oven to 425°F.
  3. Cut the broccoli into small florets and place on a rimmed sheet pan. Drizzle with the oil and sprinkle with ¼ teaspoon of the salt and pepper. Toss and spread into a single layer. Roast until tender and charred at the edges, 12 to 15 minutes. Let cool.
  4. In a large bowl, combine the cucumber, tomatoes, scallions, chickpeas, bulgur, and broccoli.
  5. In a small bowl, whisk together the lemon juice, tahini, and remaining ⅛ teaspoon salt. Pour over the salad and toss well to combine.

Nutritional information

Calories 251

Total fat 10g
Saturated fat 1.5g
Protein 11g
Carbohydrate 33g
Dietary fiber 7g
Sugar 4.6g
Added sugar 0g
Cholesterol 0mg
Sodium 452mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness

 

Posted on

Quick & Easy Microwaveable Porridge Oats

odl micro porr feb 16

At Odlums we have created another fantastic product using the finest quality porridge oats. Ready in just 90 seconds our Quick & Easy Microwaveable Porridge Oats are a delicious way to kickstart your day!

What’s more, Odlums Quick & Easy packed with all the goodness of 100% wholegrain oats. Not only are they high in fibre but they are low in salt and saturated fat too.

Try adding some chopped fruit or sprinkle with some nutritious seeds to pack your breakfast with a little more goodness!

Winter Warmer Odlums Porridge

Posted on

Quick & Easy Microwaveable Porridge Oats

odl micro porr feb 16

At Odlums we have created another fantastic product using the finest quality porridge oats. Ready in just 90 seconds our Quick & Easy Microwaveable Porridge Oats are a delicious way to kickstart your day!

What’s more, Odlums Quick & Easy packed with all the goodness of 100% wholegrain oats. Not only are they high in fibre but they are low in salt and saturated fat too.

Try adding some chopped fruit or sprinkle with some nutritious seeds to pack your breakfast with a little more goodness!

Winter Warmer Odlums Porridge

Posted on

Recipe: Charred Broccoli Tabbouleh Salad

Charred-Broccoli-Tabbouleh-scaled

Try this delightful twist on traditional tabbouleh. Blend nutritious, high fiber bulgur with charred broccoli, chickpeas and tahini. You’ll get bone-building vitamin K, and vegetarian-friendly protein. And you’ll also get great taste.

Ingredients

¼ cup bulgur wheat
1 broccoli crown
2 tablespoons extra virgin olive oil
¼ plus ⅛ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ English cucumber, cut into small pieces
1 cup grape tomatoes, quartered
2 scallions (white and light green parts), thinly sliced
15.5-ounce can (no salt added) chickpeas, drained and rinsed
3 tablespoons fresh lemon juice
1 tablespoon tahini*, well stirred

Directions

  1. Put the bulgur into a small bowl and cover with hot water by 2 inches. Let stand until the bulgur is tender, about 30 minutes. Drain into a strainer and shake out excess water.
  2. Heat the oven to 425°F.
  3. Cut the broccoli into small florets and place on a rimmed sheet pan. Drizzle with the oil and sprinkle with ¼ teaspoon of the salt and pepper. Toss and spread into a single layer. Roast until tender and charred at the edges, 12 to 15 minutes. Let cool.
  4. In a large bowl, combine the cucumber, tomatoes, scallions, chickpeas, bulgur, and broccoli.
  5. In a small bowl, whisk together the lemon juice, tahini, and remaining ⅛ teaspoon salt. Pour over the salad and toss well to combine.

Nutritional information

Calories 251

Total fat 10g
Saturated fat 1.5g
Protein 11g
Carbohydrate 33g
Dietary fiber 7g
Sugar 4.6g
Added sugar 0g
Cholesterol 0mg
Sodium 452mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness

 

Posted on

Quick & Easy Microwaveable Porridge Oats

odl micro porr feb 16

At Odlums we have created another fantastic product using the finest quality porridge oats. Ready in just 90 seconds our Quick & Easy Microwaveable Porridge Oats are a delicious way to kickstart your day!

What’s more, Odlums Quick & Easy packed with all the goodness of 100% wholegrain oats. Not only are they high in fibre but they are low in salt and saturated fat too.

Try adding some chopped fruit or sprinkle with some nutritious seeds to pack your breakfast with a little more goodness!

Winter Warmer Odlums Porridge

Posted on

These Zucchini Muffins are Delicious During Any Season.@WomensRunning

Zucchini is a staple of summer eating. As a summer squash, it grows quickly (about an inch a day) and is harvested and ready to eat before it’s fully mature, which explains the abundance of it in summertime. And lucky for backyard growers and farmers market raiders, it’s an incredibly versatile vegetable. Grilled, baked, stuffed, fried, or raw, they taste great.

Like cucumbers, zucchini are 95 percent water, but they can still provide 30 percent of the daily recommended allowance of of vitamin C. Keep the skin on to get the most vitamin and mineral content.

To celebrate the summer season, get your zucchini fill in more than just salads. The zucchini and applesauce in this recipe create a soft and moist muffin that melts in your mouth. And the hint of cinnamon and nutmeg will have you dreaming of the coming fall season. Plus, they are made with whole wheat flour and oats for an added boost of protein and fiber. Feel free to throw some dark chocolate chips on top and pop one in your mouth for pre-run fuel.

Zucchini Muffin Recipe

Makes 12 muffins

Ingredients

1 cup grated zucchini (about 1 medium zucchini)

½ cup unsweetened applesauce

1 large egg

⅓ cup canola oil

¼ cup maple syrup

¼ cup sugar

½ cup whole wheat flour

¼ cup all-purpose flour

¾ cup oats

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon nutmeg

½ teaspoon salt

¼ cup dark chocolate chips (optional)

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine the grated zucchini, applesauce, egg, oil, maple syrup, and sugar. Stir until combined.
  3. In another large bowl, combine the whole wheat flour, all-purpose flour, oats, baking powder, cinnamon, nutmeg, and salt. Stir until combined.
  4. Pour the dry ingredients into the wet ingredients and stir.
  5. Pour the mixture into a muffin tin (it should fill about 12 slots). If you’re not using muffin papers, spray each slot with cooking spray. Bake for 30 minutes.