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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

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    Flourless, Grain Free Banana Bread

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    SAVORY VEGETABLE CRUMBLE

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    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    BAKED BERRY OATS

    June 19, 2015

    |

    GENEVIEVE ARGI

     

     

     

    This recipe is one of my favorite things to make when I have friends over for brunch. It's easy, you can use any type of fruit you like, and it takes just about 10 minutes to bake! I love the look of this dish when it is baked in a skillet, but you can also make a huge pan of it and just reheat it the next day for breakfast...if there are any leftovers! 

     

    Husband approved.

     

    Ingredients:

    1/2 cup raspberries

    1/2 cup blueberries

    1/2 cup strawberries, chopped

    1/2 cup blackberries

    1 1/2 cups gluten free oats

    1 cup almond or coconut milk

    1 egg

    2 tbsp date syrup or raw honey

     

    Directions:

    Preheat the oven to 350F. Place all of the berries in a saucepan with 1 tbsp of water and let them cook until their juices start to release, about 3-5 minutes. Mix the oats, almond milk, egg and honey in a separate bowl. Pour the berries into the skillet and top with the oat mixture. Bake for 10-15 minutes.

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