Light Comfort Foods
There’s something about sub-freezing temperatures and blustery winds during this time of year that brings out the seemingly undeniable craving for carbohydrate-dense and fatty foods. While there are legitimate medical conditions that, for some people, are to blame for such cravings, most experience this as a natural biological occurrence after a change in seasons.
Regardless of how or why a person might be craving a massive baked potato piled with sour cream, cheese and bacon bits, there is still a growing trend of attentive healthfulness among consumers. Believe it or not, there are loopholes to satisfy those cravings while still maintaining ideal health status with each bite; and that is exactly what calorie conscious guests are looking for.
ACP Corporate Chef Sandy Gibilisco formulated a recipe for delicious breakfast casserole using the MXP that is both indulgent and a great source of nutrients. The trick is found in the replacement of ingredients. Chef Sandy minimizes the inclusion of sugar and uses other ingredients high in protein and antioxidants to enhance flavor, such as raw coconut, almonds and blueberries.
FRUIT AND OAT BREAKFAST CASSEROLE
• 2 Tbsp. light brown sugar
• 1/3 cup old fashioned oats
• 1 egg
• 1 handful fresh blueberries – 2 oz.
• 1/3 cup 2% milk
• 1/4 tsp. ground cinnamon
• 1 Tbsp. sliced almonds
• 1 Tbsp. shredded coconut
• Additional 6 fresh blueberries
• MXP oven
• Oven paddle
• Mixing bowl
• Rubber spatula
• Ceramic oval bowl
• 1/4 size metal sheet pan
1. Place all ingredients except almonds and coconut in a mixing bowl and mix evenly for 20 seconds. Make sure egg is well beaten.
2. Pour into ceramic bowl and place on 1/4 sheet pan covered with parchment paper.
3. Place in MXP oven and cook at the following settings:
Stage 1: 1 minute 50% MW 0% AIR 100% IR
Stage 2: 40 sec 40% MW 40% AIR 100% IR
4. Remove from oven and sprinkle with almonds and coconut flakes.
5. Place berries on top of baked casserole.