Chopped Kitchen Challenge: January 2014 reveal

Hey guys, happy Thursday! It’s that time of the month where you get to see what kinds of goodies everyone else dreamed up for this month’s chopped kitchen challenge. If you need a refresher for the rules you can look here… but today is all about the eats. 
This month’s mystery ingredients were all about the health. Kale, Chia Seeds, Clementines, and Pears are not only seasonal right now, they each pack their own nutritional punch. Perfect for refreshing yourself after the december holidays or keeping your New Year’s resolution in check 😉 

No recipe here, but I did load almost all the ingredients into one power salad! A mixture of spinach and kale topped with clementine segments, dried cranberries, sliced almonds, and homemade honey mustard (with chia seeds!). It’s the kind of salad you dream about stuffing your face with after a really long day… or maybe that’s just me. 
These little balls of goodness have been my go-to while I’m going non-stop at my school placement. While the health claims of Chia seeds are under debate their nutritional profile is still stellar. Combined with other goodies known for their staying power and these little balls pack a big energy punch! 
Cranberry Chia Energy Bites
Makes 12 (1 bite per serving)
5 minutes
Ingredients 
1/2 cup sunflower seed kernels
1/4 cup chia seeds
1/4 cup dry GF oats
2 TBSP coconut oil
12 dates, pitted 
1/4 dried cranberries (optional if dries fruit isn’t your thing)
Add all ingredients to a food processor and blend to combine, 2-3 minutes. Use wet hands to form the mixture into balls, squeezing it together so that it sticks. These really couldn’t be easier… unless the food processor would clean itself.  Store in the fridge for up to 2 weeks. 

Oatmeal is an easy breakfast for a cold winter morning… and we’ve had plenty of those to spare this season! The same bowl of oatmeal can get boring after a while, even if you change up the toppings it’s basically the same breakfast. That’s where baked oatmeal comes in. The same bowl of oatmeal with a crispy crust around the edges. Baking the fruit right in adds extra sweetness to the oats without the need for lots of added sugars. 
Pear Baked Oatmeal
Serves 2
Time 35 minutes 
Ingredients
1 cup GF oats 
1 cup water (or milk/nut milk of your choice)
1/2 tsp baking soda
2 TBSP chia seeds
2 tsp cinnamon
2 TBSP honey
1 pear
Preheat oven to 350*. Combine oats, water (or milk), baking soda, and chia seeds and divide into 2 ramekins. Wash the pear and thinly slice (or dice) and arrange over the top of the oat mixture. Top each dish with 1 TBSP of honey and 1 tsp (or more!) of cinnamon. Bake for 25-30 minutes until oats are set and you can see them browning under the pear. Serve hot. 
You can bake up a batch of these over the weekend, refrigerate, and then reheat throughout the week, though the oatmeal loses a bit of the crust when reheated. It’s just as delicious though!

 Grab a button and link up your creations!

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6 thoughts on “Chopped Kitchen Challenge: January 2014 reveal

  1. Arman @ thebigmansworld

    Argh, I really wanted to participate this month, but stupid moving and hotel limitations…..Maybe next month's inclusions could include, I don;t know, potatoes :p

    I've been seeing so many energy bite style recipes, I'll need to give it a go- they look like a great grab and go snack!

    Reply
  2. Madison @ Eating for Balance

    You did an excellent job with this month's challenge. I wish I would have remembered and made something fun because I have been wanting to do more with oranges! I think I may have a pear recipe though that I can pull out and share 🙂

    Reply
  3. Meghan@CleanEatsFastFeets

    I love adding fruit to anything; it elevates any dish for me, especially when the pear slices are so artfully arranged. Beautiful my dear.
    Oh and I will dream about that salad. It sounds absolutely divine, honey mustard dressing and all.
    Sorry I missed this month's challenge. I'll try to hook up with the March one.

    Reply

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