Have you resolved to eat healthier in the new year? How's that resolution been going so far?
On Thursday's Total Information AM, Professor of Practice Niki Davis told KMOX joined to talk about how cooking at home can help people stick to their resolution better. While home cooking may seem daunting to some who aren't as familiar with it, Davis had tips to share to show how cooking at home can be easy and accessible.
Davis calls herself a "food nerd," and is excited to be able to teach people how to cook. If you're interested in cooking more for yourself, listen to her segment on Total Information AM and check out some recipes below that she shared:
Pumpkin-Oatmeal Muffins (from EatingWell)
Ingredients:
3 ½ cups old-fashioned rolled oats
1 ½ cups reduced-fat milk
1 cup unseasoned pumpkin puree
½ cup light brown sugar
1 ½ teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
¾ teaspoon salt
2 large eggs, lightly beaten
½ cup chopped pecans
Directions:
Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated.
Lightly coat a 12-cup muffin tin with cooking spray. Spoon the batter into the prepared muffin cups, filling each almost to the top. Sprinkle evenly with pecans.
Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to wire rack. Serve warm or at room temperature. Makes 12. You can wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
Zucchini Wild Rice Salad (from Rooted in Foods)
Salad ingredients:
1 tablespoon olive oil
1 large zucchini, diced (about 4 cups)
1 large carrot, diced (about 1 cup)
1 cup cooked brown rice
1 cup cooked wild rice
1 cup whole cashews
Dressing ingredients
¼ cup olive oil
2 tablespoons carrot fronds (optional)
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon honey
1 teaspoon minced garlic
½ teaspoon each salt and white pepper
Directions:
Heat the olive oil in a skillet over medium heat. Add the vegetables and cook until they are crisp-tender. Remove them from the heat and let them cool. While the vegetables are cooking, make the dressing by whisking together ingredients in a salad serving bowl. Add the cooked rice, vegetables and cashews and toss to coat. Season with additional salt and pepper, if desired. Serve at room temperature or chilled.
Copyright 2023 KMOX (Audacy). All Rights Reserved.
Follow KMOX | Facebook | Twitter | Instagram
Listen on the free Audacy app.
Tell your smart speaker to play K M O X.
