Recipes by Jillian Glenn

Southern Fare Recipes byJillian Glenn

Recently I met Jillian Glenn, the author of two outstanding cookbooks at her book signing at our local “healthy hotspot” Holistic Mountain Market. Besides being absolutely adorable, Jillian is smart, driven and the daughter of local REALTOR and “parkbench guy” Roger Glenn of Poss Realty. Needless to say, I bought both cookbooks and invited Jillian to share a couple recipes from her cookbooks with you and provide the information for you to check them out. So, without further adieu...

Nutritious Blueberry Baked Oatmeal from Easy Low-Cal Vegan Eats “Baked Oatmeal is a homey and comforting way to enjoy oats. There’s just something about taking traditional oatmeal ingredients, such as almond milk, a little maple syrup, and berries, and baking them together that turns oats into an indulgence. Many of my friends and family tell me that they make a blueberry baked oatmeal every single week. My non-vegan mom and little brother are both blueberry pie lovers and they say it’s like eating a healthy blueberry pie! This dish is a great make-ahead meal that you can reheat on busy weekday mornings. It’s one of everyone’s favorite vegan breakfasts (or desserts) because of how simple, easy, and nutritious it is” Another reason I love this recipe is because of how easy and versatile it is! You just need one bowl, a handful of ingredients, and about 5 minutes to mix. I choose to use dairy-free butter and milk, but you can also use regular dairy products if you’re not vegan. We recently made this for my family and even carnivore, Roger Glenn of The Realtor Glenn, loved it!

Ingredients 1 cup almond milk 1/2 cup maple syrup 1/4 cup melted vegan butter 1 tsp vanilla 1/2 tsp cinnamon (optional) 1 tsp baking powder 2 cups Quick Oats 2 cups frozen wild blueberries Instructions Preheat the oven to 375 degrees. In a large bowl, mix together the almond milk, maple syrup, melted vegan butter, vanilla, cinnamon (if using), and baking powder. Then, add the oats and milk until a batter forms. Finally, fold in the blueberries. Pour the batter into a 9x11 inch casserole dish that has been greased with vegan butter or sprayed with nonstick spray. Bake in the oven for about 4045 minutes. The oats will be golden, the berries will be bubbly, and your kitchen will smell amazing. Jillian Glenn is the author of ‘Easy

Low-Cal Vegan Eats‘ and ‘Light &

Easy Vegan Baking’, and the recipe developer of Peanut Butter and Jilly.

She creates easy vegan and gluten free recipes that are family-friendly, affordable, healthy(ish), and super yummy! Peanut Butter and Jilly has delicious low-cal vegan treats everyone will love, whether you’re fully plant-based, gluten-free, both, or just trying it out! All of her recipes are simple, easy to follow, and use affordable ingredients. She is certified in nutrition and believes following a balanced and plant-based diet is what is best for health, the animals, and the environment. But, life is short, so she always leaves room for dessert!

Must-Try Banana Bread from Light & Easy Vegan Baking “One soft slice of this delicious and super-moist banana bread will explain why it’s a must-try recipe! This is one of my most popular recipes and for a good reason! Banana bread is one of those baked goods that tugs on my heartstrings, and you’re going to fall in love with this one. This incredible vegan version is buttery, thick, and perfectly sweet, thanks to three overripe bananas and a bit of maple syrup. This is an indulgent tasting and wholesome banana bread that no one will be able to get enough of! Trust me when I say, it will become a go-to for you and your family. PS: Definitely lick the batter from the bowl on this one - it’s delicious!”

Not vegan? No problem, you may use regular dairy milk and butter in this recipe if you choose. Ingredients: nonstick spray for pan 2 mashed overripe bananas 1 cup almond milk 3/4 cup maple syrup 1/4 cup melted vegan butter 1 tsp vanilla 1 tsp ground cinnamon 1 tsp baking soda 2 tsp baking powder 1 cup Quick Oats 1 1/2 cups regular or gluten free all purpose flour

Preheat the oven to 375 degrees. Spray a 9x5 inch metal loaf pan with nonstick spray. In a medium-sized bowl, mix together the mashed bananas, almond milk, maple syrup, melted vegan butter, vanilla, cinnamon, baking soda, and baking powder. Then, mix in the quick oats and flour until smooth. Pour the batter into the prepared loaf pan and bake for 40-50 minutes. Don’t forget to lick the batter from the spoon (trust me)! You’ll know it’s done baking when you can stick a toothpick in the center and it comes out clean. Remove the loaf from the pan, slice, and serve warm with vegan butter, drizzled with maple syrup.