ANYTIME OATIE COOKIES | Chef AJ LIVE! with Colette Maat
1625 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
Colette Maat is a Holistic Health & Life Coach, Co-Host on the Fat-to-Fit-Wellness podcast, Yoga and Fitness enthusiast, Simple-whole-food-vegan-tiny kitchen-cook and proud Mum to her 21 Year old daughter and 10 year old dog.
She is certified in Holistic Health & Life Coaching, Yin
Yoga Teaching, Feng Shui, Sports Massage & Reiki,
Fitness/Personal Training & Aerobic Dance.
She is the Author of 'Lighten Up' and 'From Surviving to Thriving', and the Co-Creator of the upcoming Fat-to-Fit-Wellness program, helping you to become the best version of you.
Colette grew up in Northern Ireland, the youngest of a large Irish Catholic family. She flew the nest at the early age of 17 and during the years that followed, wove in and out of a very nomadic lifestyle, when in the early eighties, she developed a real passion for health, fitness and mind&body wellness. She went on to certify in several modalities in this field, including Fitness & Personal Training, Aerobic Dance, Sports Massage, Reiki & Structural Balancing, Feng Shui, Pilates & Yoga Teaching and Holistic Health & Life Coaching. The early eighties also threw her into a rollercoaster decade long dance with disordered eating, during which time she dedicated to developing herself and others who are searching for their own slice of peace with their body and in their life, and who crave the enjoyment of living life on their own terms, without obsession and deprivation.
In 2007, she eventually made her way down to New Zealand, where she spent the best part of 8 years, allowing life to unfold authentically, taking the time to give birth to 2 books which are now available on amazon.com
It is Colette’s purpose, passion and mission to share her message that health is our birthright and is within the grasp of each and everyone, whenever we are ready and willing to accept this blessing in abundance.
Her motto is to simplify – simplify – simplify!
Youtube channel - ColetteMaat
https://www.youtube.com/c/CoachColetteMaat
Quick and easy everyday fare from a tiny kitchen
Breakfast in a jar
Oat mix (rolled oats, chia seeds, pumpkin seeds) x half cup
Ground flaxseed x 1 soup spoon
Cinnamon x 1/2 tsp
Wild blueberries frozen x 1/4 cup
Apple chopped - medium sized
Non-dairy-unsweetened milk x enough to completely cover ingredients
In mason jar or similar, put oat mix, flaxseed, followed by cinnamon, berries and apple. Add enough non-dairy milk to completely cover ingredients.
Cover jar and shake really well until milk turns blue/purple.
Place in fridge overnight.
You can eat straight from the jar, topping up liquid with water until desired consistency, or, If weather is cold, tip out jar contents into a small pan and warm gently.
Tip out onto bowl and add soaked nuts (chopping before adding) and sliced banana. To add before eating;-
Brazil nuts x 2 (soaked overnight)
Walnuts x 5 (soaked overnight)
Banana x half large or 1 x whole small
Daily Miso Stewp (where Japan meets Ireland)
Mixed herbs (Italian mix(basil, oregano, thyme, marjoram, chives, garlic)/Black pepper, curcuma, cumin, pit mix) Leeks, carrots, Jerusalem artichokes, sweet potato, butter beans, tomato, celery, Miso paste, seaweed blend/scallions
In a pan, place herbs and spices with chopped tomatoes. Start to simmer until tomato absorbs the herbs, fill pan 3/4 full with water and add chopped carrots, leeks, artichokes, sweet potato, celery and bring to boil. Place on simmer and add butter beans. Cover and leave for approximately 15 minutes. Add heaped soup spoonful miso paste and mix well. Serve, topped with seaweed blend and scallions.
Anytime Oatie cookies
SOS free, gluten free and flavour full.
Rolled oats x 1 x cup
Wholegrain oat flour x 1 cup
Hazelnuts x 1/2 cup
Sunflower seeds x 1/2 cup
Oil free/sugar free dried cranberries x 1/2 cup
Desiccated coconut x 1/2 cup
Non-dairy milk (as much as needed to desired dough consistency.
Cinnamon x 2tsp,
Vanilla powder x 1/4 tsp
Ripe bananas x 2
Blitz hazelnuts in processor until relatively fine (leave chunky if desired).
In a bowl, place the flour, oats, cinnamon, vanilla, sunflower seeds, coconut, cranberries In a bowl and mix well. In processor , add bananas and non-dairy milk and blitz to smoothie-like consistency. Make a well in the dried ingredients and gradually add the wet ingredients, mixing well until in a dough consistency.
Leave mixture aside for about 10-15 minutes, allowing the oats to soak and ingredients to form together.
Spoon out into cookie size pieces on baking tray, flatten with fork.
Bake in 180-200 degree oven until golden, checking every 15 mins or so.
Remove, allow to cool/ or eat while still hot! Enjoy!
Freeze when cooled and eat straight from freezer if desired.