Leslie Helen

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How to Make a Simple Apple Oatmeal Bake | Breakfast Recipe

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This simple apple oatmeal bake recipe is super easy to make and is a great way to use up apples that are starting to go bad, which is also good for the environment!

apple oatmeal bake on a spoon

This was a very busy week for my family. Both my husband and I had an exceptionally busy work week at our 9-5 gigs and it was also the first week of school. My not-so-little baby is in Junior Kindergarten! Where has the time gone? When I prepped for the week I bought a big bag of apples and a sack of avocados, thinking it would be nice to have some fresh fruit and avocados with our meals. I blinked and it was Saturday and the apples were well not really in a state to be eaten as is. I don’t feel good about wasting food so I turned the apples into an apple oatmeal bake, it’s the perfect dessert for breakfast kind of treat.

red ambrosia apples on a counter

What you will need to make apple oatmeal bake?

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Tools:

  • Baking dish or round pie plate. I recommend using a ceramic baking dish, because they generally are easier to clean over glass or metal bakeware. I have a set of ceramic bakeware from Lagostina and I love them.
  • Glass mixing bowl
  • Spatula. My favourite one that I use all the time came as part of this set.
  • Potato peeler
  • Apple slicer

Ingredients:

  • 1.5 cups of oatmeal
  • 1 tbsp splenda brown sugar (or 2 tbsp if using regular brown sugar)
  • 1/2 tbsp of cinnamon
  • 1 tsp of nutmeg
  • 2 tbsp coconut oil, melted
  • 6 medium apples (about 4 cups) – Ambrosia, Honeycrisp or Pink Lady varieties are best, but whatever yu have on hand will work too.
  • 1/3 cup pure maple syrup
cubed apples, oats, spices, sugar and coconut oil displayed on a counter top
Ingredients for Simple Apple Oatmeal Bake

Steps:

  1. Preheat over to 350 degrees F.
  2. In a glass mixing bowl, add the oatmeal, brown sugar, cinnamon, nutmeg, and melted coconut oil. Mix until the mixture is well coated with the oil and is crumbly in nature.

Tip: melt the coconut oil in the baking dish. Pour the melted coconut oil into the mixing bowl and using a silicone pastry brush, coat the entire baking dish with the leftover oil.

coconut oil in a baking dish
  1. Peel the apples and cut into cubes. Add to a glass mixing bowl.
peeler and apple slicer with sliced apples
Sliced apples
  1. Add 100% pure mapple syrup and stir until evenly coated.
  2. Place the maple-covered apples into the greased baking dish.
cubed apples in a baking dish
Maple-covered apples in a baking dish
  1. Cover the apples with the oatmeal mixture, making sure to spread evenly.
apple oatmeal bake
  1. Bake for 25 to 35 minutes, until the apples are tender and the oatmeal has browned.
cooked apple oatmeal bake
  1. Allow to cool for 10 minutes before spooning into bowls. The bottom of the bake will contain the juices from the apples and maple. Stir to mix in with the Oatmeal.
  2. Enjoy with some fresh berries and coconut whipped cream!
apple oatmeal bake with berries and whip cream
apple oatmeal bake on a spoon

Apple Oatmeal Bake

This simple apple oatmeal bake recipe is super easy to make and is a great way to use up apples that are starting to go bad.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Course Breakfast, Dessert

Equipment

  • Baking dish
  • Vegetable peeler
  • Apple slicer
  • Mixing bowls

Ingredients
  

  • 1.5 cups oatmeal
  • 1 tbsp splenda brown sugar 2 tbsp if using regular brown sugar
  • 1/2 tbsp cinnamon
  • 1 tsp nutmeg
  • 2 tbsp coconut oil
  • 6 medium apples Ambrosia, Honeycrisp or Pink Lady
  • 1/3 cup 100% pure maple syrup

Instructions
 

  • Preheat over to 350 degrees F.
  • In a glass mixing bowl, add the oats, brown sugar, cinnamon, nutmeg, and melted coconut oil. Mix until the mixture is well coated with the oil and is crumbly in nature.
    Tip: melt the coconut oil in the baking dish. Pour the melted coconut oil into the mixing bowl and using a silicone pastry brush, coat the entire baking dish with the leftover oil.
  • Peel the apples and cut them into cubes. Place the cut apples into a glass mixing bowl.
  • Add the 100% pure maple syrup and stir until evenly coated.
  • Pour the maple-covered apples into the greased baking dish, and top them with the crumble mixture.
  • Bake for 25 to 35 minutes, until the apples are tender and the crumble lightly browned.
  • Let sit for 10 minutes. Enjoy with some fresh berries and coconut whipped cream!
Keyword apple crumble, apples

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How to Make Sous Vide Egg Bites at Home

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These sous vide egg bites are just like the kind you would find in a trendy coffee shop that sells for roughly $6 for 2 egg bites. You can make them at home for much less while not compromising on great taste! These are a great low-carb, high-protein option for a quick breakfast or pair with a salad and have for lunch.

egg bites on a plate beside a cup of coffee
Sous Vide Egg Bites
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This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. 

What is Sous Vide?

Sous vide is a French cooking technique where food is vacuum-sealed in a cooking pouch and cooked in a water bath. The technique places emphasis on precise temperature control in cooking the food, rather than the time it takes the food to cook. The technique has gained popularity with the release of the Sous Vide wand to help with the process. I’ve linked to one here that has a high rating on amazon so you have an idea of what I’m talking about.

To be honest, I still don’t fully understand the hype, however, I do use the water bath technique for a few staple recipes in my tool kit. Adopting this part of the sous vide process is a simple alternative and works well if you are cooking in your oven. I use it for some bread recipes and when making cheesecake and I will use it in today’s recipe for Egg Bites.

Tips for making the perfect Egg Bites

  1. Cook the Egg Bites in a water bath. Place an oven safe deep casserole or pie plate filled with about 1 inch of water on the lower rack of the oven before preheating. Make sure you do this step before turning on the oven to avoid the risk of your dish cracking.
  2. Using a high-powered blender adds tiny air bubbles to the eggs which result in fluffier egg bites.
  3. Change up the flavour according to your tast by using your favourite cheeses and choice of deli meats. I love using old cheddar or smoked cheeses.

Recommended Tools:

Ingredients for Egg Bites

  • 10 large eggs
  • 1/2 cup of sour cream
  • 1 cup of shredded cheese of choice (I love using smoked gouda or old cheddar)
  • 1/2 tsp each salt and black pepper
  • 4 slices of bacon, cooked
  • 8 slices of coldcut of choice (I used 4 slices ham and 4 slices turkey)
  • 1 tbsp of nutritional yeast (optional)
cold cut meat, gouda cheese brick, oli, salt and pepper, sour cream and eggs

Instructions for Egg Bites

  1. Make sure to cook the bacon before starting this recipe.
  2. Set up a water bath by filling an oven-safe dish with 1-inch deep water. Place on the lower rack of the oven. This will create a humid environment to allow the eggs to cook evenly and prevent them from drying out.
  3. Preheat oven to 300 degrees F.
  4. Grease a muffin pan by adding the oil to one muffin pocket and spreading it to remaining pockets using a food brush. Make sure to coat each pocket well.
  5. Add the eggs, sour cream, shredded cheese, salt, pepper and nutritional yeast (if using) to a blender.
egg and cheese in a blender
  1. Blend on highest speed for 30 seconds. The eggs should be smooth and frothy.
eggs blended in a blender
  1. Pour the egg mixture evenly into each of the muffin pockets.
pouring blended eggs into a muffin tin
  1. Add the chopped cooked bacon and pieces of cold cuts to each of the egg-filled muffin pockets.
  2. Bake in preheated oven for 30 minutes.
uncooked eggs in a muffin tin with green onions and chopped up meat
  1. Remove from the oven and let sit for 5 minutes.
cooked eggs in a muffin tin with green onions and chopped meat
  1. Using a spoon, remove the egg bites from the muffin tray and play on a plate or in a food storage container.
  2. Can be stored in the fridge for 3 days or frozen for 2-3 months.
egg bites on a black platter

Sous Vide Egg Bites

Just like the fancy sous vide egg bites you would find in a fancy, high-end coffee shop, but for a fraction of the cost. These are light in texture and deliciously full of protein.
Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast, Lunch

Equipment

  • Blender
  • Muffin pan

Ingredients
  

  • 1 tbsp oil (to grease the muffin pan) either olive or avocado work well
  • 10 large eggs
  • 1/2 cup sour cream
  • 1 cup shredded cheese of choice I use smoked gouda or old cheddar
  • 1/2 tsp each salt and black pepper
  • 1 tbsp nutritional yeast (optional)
  • 4 slices cooked bacon
  • 8 slices of coldcut of choice I use 4 ham, 4 turkey

Instructions
 

  • Make sure to cook the bacon before starting this recipe.
  • Set p a water bath by filling an oven-safe dish with 1-inch deep water. Place on the lower rack of the oven. This will create a humid environment to allow the eggs to cook evenly and prevent them from drying out.
  • Preheat oven to 300 degrees F.
  • Grease a muffin pan by adding the oil to one muffin pocket and spreading to remaining pockets using a food brush. Make sure to coat each pocket well.
  • Add the eggs, sour cream, shredded cheese, salt, pepper and nutritional yeast (if using) to a blender and blend on highest speed for 30 seconds. The eggs should be smooth and frothy.
  • Pour the egg mixture evenly into each of the muffin pockets.
  • Add the chopped cooked bacon and pieces of cold cuts to each of the egg-filled muffin pockets.
  • Bake in preheated oven for 30 minutes.
  • Remove from the oven and let sit for 5 minutes.
  • Using a spoon, remove the egg bites from the muffin tray and play on a plate or in a food storage container.
  • Can be stored in the fridge for 3 days or frozen for 2-3 months.

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How to Make Fresh Garden Tomato Soup

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This classic fresh garden tomato soup recipe is the perfect solution to using up your tomato harvest. This soup tastes great served hot with a side of grilled cheese or a sourdough baguette and is also refreshing on a hot day served chilled.

roasted tomato soup in a bowl beside a pot of roasted tomato soup
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This post contains affiliate links, which means I make a small commission at no extra cost to you.

Why do we love this Fresh Garden Tomato Soup?

We grow tomatoes every year in our small backyard garden. This year we have 6 beef tomato plants and 4 cherry tomato plants and for a family 3, this provides us with an abundance of tomatoes to share with friends and family but also make some tasty recipes. We typically consume our tomato harvest by adding sliced tomatoes to sandwiches, on top of pizza or in salads.

tomatoes rolling out of a basket

Check out these recipes perfect for using up your summer tomato harvest.

This year I set out on a mission to create new ways to consume our harvest. We love this soup because of the unique flavour that the curry powder adds and it’s versatile enough that you could use it as a sauce over pasta or chicken.

Is tomato soup healthy?

Yes, tomatoes contain vitamins, minerals, antioxidants, and plant compounds that offer a wide range of health benefits, including preventing some diseases and promoting healthy skin and vision. Visit healthline.com if you want to learn more about tomato and tomato soup health benefits.

Can you freeze Fresh Garden Tomato Soup?

Yes, you can freeze this soup. I would suggest placing it in a leakproof silicone bag or ziplock bag and lay flat in the freezer for 3-4 months.

Why roast the tomatoes?

Roasting the tomatoes together with the onion, garlic and spices allows the juices from the vegetables to escape slowly and absorb in the flavours from the seasoning. It also adds a bit of roasted flavour. This cooking technique is especially important if you are using store-bought tomatoes. I find store-bought tomatoes to be bland compared to homegrown. I believe that is because they are usually picked early and sprayed with a ripening chemical to ripen while in transit.

diced roasted tomatoes, onions and garlic
Roasted Tomatoes, Onions and Garlic

What tools are recommended?

I highly recommend investing in an immersion blender if you don’t already own one. Read the Recommended Tool section of this post where I explain in detail why and what recipes its useful for.

The immersion blender I use is the Kitchen Aid Speed Immersion Blender in teal

Ingredient List

Soup:

  • 1.5 lbs fresh tomatoes (8-12)
  • 1 medium onion
  • 2 tbsp chopped garlic (10-12 cloves)
  • 1/2 tbsp curry powder
  • 1/2 tsp each salt and pepper
  • 2 tbsp olive oil
  • 1.5 cups bone broth or vegetable broth for vegetarian soup

Optional Garnishes:

  • Chopped cilantro
  • Croutons
  • Chopped bacon
  • Sour cream
  • Parmesan cheese
  • Grated smoked cheese (like cheddar or gouda)

Cooking instructions for Fresh Garden Tomato Soup

  1. Preheat oven to 450 degrees F.
  2. Cover a baking sheet with tin foil or non-stick baking mat (makes for easier cleanup).
  3. Wash tomatoes. Cut both the tomatoes and onion into1-inch pieces.
  4. Place the tomatoes, onions, and chopped garlic evenly, in a single layer on the baking sheet.
  5. Evenly sprinkle the curry powder, salt and pepper.
  6. Drizzle the olive oil over top.
chopped tomatoes, onion and garlic, seasoned and placed on a baking sheet
  1. Place in preheated oven for 25 minutes, stirring after 10 minutes (this will help the juices from the tomatoes escape and mix with the added spices).
  2. Turn the oven to broil for 3-4 minutes until some of the tomatoes and onions appear a bit charred.
  3. Add the bone broth to a pot and bring to a boil. Remove the stove.
  4. Add the roasted vegetables and blend using an immersion blender for a few minutes. Add the cream and continue blending until you reach the desired consistency.
  5. Taste the soup and add more salt if desired. If it tastes to tart for you add some more cream.
  6. Store any unused portions in a sealed container in the fridge for upto 3 days or in the freezer for 3-4 months.
tomato spooned into pot of broth
cream pouring into a pot of tomato soup
blending tomato soup with an immersion blender
tomato soup in a mason jar with a white lid
garnished roasted tomato soup in a bowl with a slice of buttered bread on a plate

Fresh Garden Tomato Soup

A classic tomato soup recipe made with garden fresh tomatoes, roasted with onions and blended, seasoned with curry and blended with a little cream.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Dinner, Lunch, Side Dish, Soup

Equipment

  • Immersion Blender
  • Soup pot

Ingredients
  

Soup Ingredients

  • 1.5 lbs fresh tomatoes (8-12)
  • 1 medium onion
  • 2 tbsp chopped garlic (10-12 cloves)
  • 1/2 tbsp curry powder
  • 1/2 tsp each salt and pepper
  • 2 tbsp olive oil
  • 1.5 cups bone broth or vegetable broth for vegetarian soup

Optional Garnishing

  • chopped cilantro
  • croutons
  • chopped cooked bacon
  • 1 tbsp sour cream
  • parmeasan cheese
  • shredded smoked cheese

Instructions
 

  • Preheat oven to 450 degrees F.
  • Cover a baking sheet with tin foil or non-stick baking mat (makes for easier cleanup).
  • Wash tomatoes. Cut both the tomatoes and onion into1-inch pieces.
  • Place the tomatoes, onions, and chopped garlic evenly, in a single layer on the baking sheet.
  • Evenly sprinkle the curry powder, salt and pepper.
  • Drizzle the olive oil over top.
  • Place in preheated oven for 25 minutes, stirring after 10 minutes (this will help the juices from the tomatoes escape and mix with the added spices).
  • Turn the oven to broil for 3-4 minutes until some of the tomatoes and onions appear a bit charred.
  • Add the bone broth to a pot and bring to a boil. Remove the stove.
  • Add the roasted vegetables and blend using an immersion blender for a few minutes. Add the cream and continue blending until you reach the desired consistency.
  • Taste the soup and add more salt if desired. If it tastes to tart for you add some more cream.

Notes

Serve hot with grilled cheese or a buttered sourdough slice of bread for a filling meal. Or serve chilled for a refreshing light meal on a hot summer day!
Suggested Garnishes
  • Chopped cilantro
  • Croutons
  • Chopped bacon
  • Sour cream
  • Parmesan cheese
  • Grated smoked cheese (like cheddar or gouda)
 

Store unused portions in a leak-proof container in the fridge for up to 3 days. I use mason jars if going in the fridge and silicone bags if freezing.

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How to Make Turkey Meatballs (or Burgers)

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How do you like your turkey? Turkey meatballs or turkey burgers? Have it both ways with this flavourful turkey meatball and burger recipe. Using a processor to chop the onion, garlic, and fresh parsley, draws out the moisture preventing the meat from drying out.

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This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. 

Ingredients for Turkey Meatball (or Burger)

onion, garlic and parsley
  • 1/2 medium onion
  • 2-3 garlic cloves
  • 3-4 stems of fresh parsley
  • 1 lb ground turkey can substitute for ground chicken
  • 2 eggs
  • 1/2 tsp ground cumin
  • 1/2 tsp salt and pepper

Prepping the Turkey Meat

  1. Chop the onion, garlic, and parsley in a food processor.
onion, garlic and parsley in a food processor
  1. Add all the ingredients to a mixing bowl.
raw turkey ground meat with egg, onion, garlic, parsley
  1. Combine using your hands.
turkey ground meat mixed with onion, garlic and parsley

Making the Turkey Meatballs

  1. Preheat oven to 400 degrees F.
  2. Cover a baking sheet with parchment paper or tin foil to make cleanup easier.
  3. Place a greased wire cooking rack on top of the lined baking sheet. This helps the grease drip off the turkey balls. However, if you don’t have a baking wire rack, just place the meat balls directly on the baking sheet.
  4. Scoop out the turkey mixture with your hands and form into it 1.5 inch balls. Yields approximately 12 balls.
  5. Cook until golden brown and an internal temperature of 165 degrees F is reached. Approx. 30-35 minutes.
  6. Remove and let sit for a few minutes on the wire rack.
cooked turkey meatballs on a wire rack

How to enjoy the Turkey Meatballs?

  • Meatball Tomato Sauce: Add these turkey meatballs to plain tomato sauce. Because these meatballs have so much flavour, you don’t need to add anything to the sauce. We love using strained tomatoes in a jar. Add some to a pot, add your meatballs and bring to a light boil. Place over your favourite pasta or zoodles and top with parmasean cheese and fresh basil.
meatballs in tomato sauce over spaghetti and zoodles
  • Meatball Sub: Add your turkey meatballs to a hotdog bun or kaisar. Top with tomato sauce and cheese.
  • Turkey Sliders: Place turkey meatball on mini burger bun and add your favourite burger toppings like mayo, lettuce, tomato and bacon.
turkey sliders

Making the Turkey Burgers

  1. Form the turkey mixture into 5 flat burger patties either free-form or using a hamburger press.
turkey meat in burger forms
  1. Freeze burger patties before cooking.
  2. Cook on a BBQ or stovetop in a cast-iron pan, until an internal temperature of 165 degrees F is reached.
  3. Serve on a bun with your favourite burger toppings. We love mayo, avocado, lettuce, tomato and bacon to name a few.
turkey burger with avocado, lettuce, cheese, bacon and bbq sauce
cooked turkey meatballs on a wire rack

Turkey Meatballs (or Burgers)

These turkey meatballs are full of unexpected flavour. Using a processor to chop the onion, garlic, and fresh parsley, draws out the moisture preventing the meatballs from drying out.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Course Dinner, Lunch
Servings 4

Ingredients
  

  • 1/2 medium onion
  • 2-3 garlic cloves
  • 3-4 stems of fresh parsley
  • 1 lb ground turkey can substitute for ground chicken
  • 2 eggs
  • 1/2 tsp ground cumin
  • 1/2 tsp salt and pepper

Instructions
 

Ground turkey meat mixture

  • Chop the onion, garlic, and parsley in a food processor.
  • Add all the ingredients to a mixing bowl.
  • Combine using your hands.

Turkey Meatballs

  • Preheat oven to 400 degrees F.
  • Cover a baking sheet with parchment paper or tin foil to make cleanup easier.
  • Place a greased wire cooking rack on top of the lined baking sheet. This helps the grease drip off the turkey balls. However, if you don't have a baking wire rack, just place the meat balls directly on the baking sheet.
  • Scoop out the turkey mixture with your hands and form into it 1.5 inch balls. Yields approximately 12 balls.
  • Cook until golden brown and an internal temperature of 165 degrees F is reached. Approx. 30-35 minutes.
  • Remove and enjoy in your favourite tomato sauce over pasta, as a slider in a mini bun, or in a soup.

Turkey Burger

  • Form the turkey mixture into 5 flat burger patties either free-form or using a hamburger press.
  • Freeze burger patties before cooking.
  • Cook on a BBQ or stovetop in a cast-iron pan, until an internal temperature of 165 degrees F is reached.
  • Serve on a bun with your favourite burger toppings. We love mayo, avocado, lettuce, tomato and bacon to name a few.

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TURKEY MEATBALLS

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Simple to Make Tomato, Mozzarella & Basil Salad | Caprese

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tomato, mozzarella and basil salad on a platter

Tomatoes scream summer to me. We grow Big Beef tomatoes each year in our raised vegetable garden. We’ve been really successful with this variety. As the name suggests, they are large in size, but unlike other large tomatoes – these are full of flavour. Making them the ideal choice for Tomato, Mozzarella & Basil Salad, also known as Caprese salad. We also grow cherry tomatoes and have used them in place of the Big Beef in this recipe for a sweeter version of this salad.

beef tomatoes on the vine
Homegrown big beef tomato

Disclaimer: I only recommend products my family would use and all opinions expressed here are our own. This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.

What you need to make Tomato, Mozzarella & Basil Salad

  • Cutting board
  • Sharp knife (even the slightest dull knife will make slicing tomatoes harder than it should be)
  • Serving platter

Ingredients:

slicing a tomato with a knife
  • Tomatoes, thick slices. 1 large tomoto serves 2-4 people
  • Mozzarella ball, thick slices, same amount as tomoto slices
  • Fresh basil, 1-2 pieces for each tomato slice
  • Salt & Pepper, to taste
  • Balsamic glaze or a mixture of olive oil and balsamic vinegar

Putting it all together

tomato mozzarella cheese ball and fresh basil
  1. On a serving platter, lay flat your tomato slices slide by side.
  2. Next, place one mozzarella slice on top of each tomato slice.
  3. Crack some salt and pepper over each slice of mozzarella.
  4. Add 1-2 pieces of fresh basil on top of each slice of mozzarella.
  5. Drizzle balsamic glaze (or your mixture of oil and balsamic vinegar) over top of the salad.
Caprese salad on a platter

More ways to enjoy your Summer Tomato, Mozzarella & Basil salad

  • Enjoy over your favourite toast. I love toasting up my homemade sourdough bread and layering this salad on top and having for lunch.
  • Caprese grilled sandwich. Using the homemade sourdough bread, cutoff the crust, layer the tomato, mozzarella, basil and glaze between the bread slices. Drizzle the outside with some olive oil and grill in a hot pan.
  • Caprese chaffle sandwich.
  • Over a bed of lettuce.
  • As a side with your favourite protein like grilled steak or BBQ chicken.
tomato, mozzarella and basil salad with a bacon wrapped steak

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