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I originally published this recipe a couple of years ago. I had to repost it for all of you because it is so popular. And SO good. It is the perfect breakfast for these chilly winter mornings!

When I started running almost five years ago, I learned about steel cut oats.  I was researching foods that supply long lasting energy and steel cut oats was raved about by running publications and nutritionists.  Steel cut oats are filled with macronutrients which give us long lasting energy, fiber and even protein.  Sometimes I will make plain steel cut oats and keep them refrigerated for about a week using a small portion every day for breakfast.  These oats do take longer to cook than typical oatmeal, hence the reason I will often cook more to leave enough for leftovers.  This is a gluten free meal – just make sure that the Steel Cut Oats that you use are certified as g-free.

This Apple Cinnamon Steel Cut Oats recipe is a great one if you like the flavors of apple and cinnamon.  This recipe is so yummy and while it is cooking, your house will smell like you are making apple pie.  I love that this is a crock pot recipe.  You can start your crockpot when you go to bed and have a warm breakfast waiting for you when you wake up.  Or, you can make this in the morning and have a yummy dessert!  Regardless of when you eat this recipe, you will enjoy the flavors of apple and cinnamon mixed with the crunch of nuts.

I am constantly asked what slow cooker I have. I have the Hamilton Beach 33967 Set ‘n Forget 6-Quart Programmable Slow Cooker. I love that it is programmable. In fact, I use the timer every time I use it. Once the slow cooker finishes its cooking, it automatically turns to Warm. I love knowing that if I’m out running errands or out playing with my son I don’t have to rush in to be home to insure we get a hot meal. This slow cooker keeps the food warm once it finishes cooking!

Combine the ingredients in your crockpot (recipe is below)

Finished product in crock pot before serving (recipe is below)

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Recipe adapted from He and She Eat Clean

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I recently got an awesome deal on Greek Sour Cream when I was grocery shopping.  So I stocked up.  And then I realized, I didn’t have a ton of recipes that utilized sour cream.  I didn’t want it to go to waste.  I had a few bananas on my counter that were overly ripe and I decided to try my hand at making Sour Cream Banana Bread.  And let me tell you, we ate my first loaf in less than 24 hours.  Since then I’ve been making this Sour Cream Banana Bread recipe weekly.  It is so so moist and so good.

The ingredients for this banana bread are comparable to most banana bread ingredients. Except for the sour cream.  The recipe calls for 3 ripe bananas. However, one of the loaves I made I only had 2 bananas and they were not overly ripe. The bread still came out delicious!  Most of these ingredients you should have in your stockpile so if you have sour cream in your fridge, you shouldn’t have to make an extra trip to the grocery store to make this bread!

The banana bread bakes for 60-70 minutes at 350 degrees.  Your house will smell heavenly as it is baking!

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I originally posted this recipe last summer but it is so good I had to post it again! Pasta is a go-to staple in my house.  And even after I started eating only gluten free foods, I still was able to eat pasta by using gluten free pasta.  While I’m don’t love the taste of plain gluten free pasta quite as much as regular pasta, I find that if I make a yummy sauce with lots of flavor, I don’t even realize that my pasta isn’t made with traditional flour!

If you haven’t tried making brown butter sauce for your pasta, you have to try it.  Brown butter has a creamy and almost nutty flavor that goes perfectly with pasta and fresh vegetables.  This Brown Butter Pasta with Arugula recipe is simple to make and an easy introduction into the world of Brown Butter sauce if you are new to it!  Like most of my recipes, if you want to substitute out any of the vegetables in this dish, you can most definitely do so.  The recipe below calls for arugula and tomatoes.  If you prefer spinach, that would work really well too.  This recipe also calls for pine nuts which I ADORE (especially toasted pine nuts).  However, they are pricey.  So if you have almonds or even walnuts in your stockpile, you could chop them up and toast them and they would add yummy flavor to this dish as well.

If you have made Brown Butter Pasta, I would love to hear the ingredients you used!  And, if you try out this recipe, I would love to hear your thoughts after you eat it!

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This recipe has been adapted from Food Network