You need to enable JavaScript to visit this website.

Promo Banner

Sign up for MedicAlert and get 25% off any Medical ID. Use code WELCOME25. Excludes 14K gold & good on one ID. Start Shopping

Professionals Enroll

Simple & Delicious Make-Ahead Winter Meals

Blueberry­Coconut Baked Steel-Cut Oatmeal

(Courtesy of Marla Meridith)



  • 1 1/2 cups (260 grams) Steel Cut Irish Oats
  • 1/2 teaspoon ground Ginger
  • 1/2 teaspoon fine Sea Salt
  • 1 teaspoon Baking Powder
  • 4 cups (950 ml, 32 ounces) unsweetened Vanilla Almond Milk
  • 2 cups (480 ml, 16 ounces) light unsweetened Coconut Milk
  • 1 1/2 (240 grams) cups fresh Blueberries (frozen OK too, do not thaw first)
  • 1/4 cup (47 grams) unsweetened dried Blueberries
  • 1/4 cup (22 grams) unsweetened Coconut Flake
  • Vanilla Stevia Drops or your favorite natural sweetener to taste

Blueberry Sauce

  • 2 cups (360 grams) fresh or frozen Blueberries
  • Optional Toppings
  • Toasted Nuts
  • Coconut Flake
  • Whipped Cream (vegan or not)
  • Extra dried and fresh Blueberries
  • Coconut Milk



  1. Pre heat oven to 350 degrees F with the rack in the center.
  2. Lightly coat a 13X9X2" inch baking dish with cooking spray.
  3. Combine all ingredients in a large bowl adding blueberries and coconut last. Sweeten to taste (I used 2 droppers full of vanilla stevia drops.)
  4. Bake for about one hour. The oatmeal will appear not done when you take it out of the oven.
  5. Remove from the oven and let it cool to room temperature.
  6. Put it in your refrigerator overnight for best results. It will thicken nicely in there.

Blueberry Sauce

  1. Heat the blueberries with a splash of water over medium high heat. When you hear them sizzle reduce heat to medium and cook for about 5 minutes until saucy.
  2. Mash the blueberries against the side of the pan with a spatula.
  3. Serve oatmeal with some almond or coconut milk and blueberry sauce.

For additional information, including tips on this recipe, click here.

Slow Cooker Sweet Potato and Cauliflower Soup

(Courtesy of peas & crayons)


  • 2 lbs fresh cauliflower, roughly chopped
  • 2 lbs sweet potato, peeled and cubed
  • 1 quart vegetable broth
  • 1 large onion, diced
  • 5 cloves garlic, peeled
  • 4 stalks of green onion, chopped
  • 1 tsp dried thyme
  • 1 tsp paprika
  • ½­1 tsp red pepper flakes
  • ¼ tsp salt, or to taste
  • 2 cups milk
  • 2 oz cream cheese

Topping Options:

  • crumbled bacon
  • chopped green onions
  • freshly grated or shredded cheese
  • homemade croutons or garlic bread
  • red pepper flakes [for a kick!]
  • hot sauce [for even more kick!]
  • salt and pepper to taste


  1. Set your 5 or 6 quart slow cooker to high and add cauliflower, sweet potato, veggie broth, onion, garlic, green onion, thyme, paprika, red pepper flakes, and salt.
  2. NOTE: If the broth you're using is on the saltier side, feel free to skip the salt and simply add it in later, to taste. Same goes for the red pepper flakes ­ if you want a super mild soup you can always sneak some in later. I added a teaspoon of RPF to mine and it gave the soup a delightful little zing.
  3. Cover and cook for 4-­5 hours on high.
  4. Once the veggies are fabulously tender, turn off the crock­pot and add your milk and cream cheese. Blend using an immersion blender [my favorite space saving appliance ever!] and you're good to go!
  5. Ladle soup into bowls and enjoy right away with a mountain of your favorite toppings, then store the remaining soup in your fridge or freezer. As written, the recipe will yield around 4 quarts of soup which equates to 16 eight ounce cups or 8 hearty bowls. It tastes great the first day and even better the next!
  6. This soup will keep for 4­-5 days in the refrigerator and freeze marvelously for 2-3 months!

For additional information on this recipe, click here.