Category Archives: Recipe

posts with recipes

Favorite Summer Breakfast

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I’m one of those people that eats the same breakfast almost every single morning. And I have to have my breakfast…or else. During the warmer summer months this is my go-to. It’s fast, cold and takes advantage of all the berries that are in season.

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Start with oats and chia seeds. My favorite oats are Bob’s Red Mill Extra Thick Rolled Oats. Pour about 1/2 cup of oats and 1 tbsp chia seeds into a bowl.

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Then add about 1/2 cup of milk. My preference is to use unsweetened original almond milk.

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Next place the bowl with oats, chia seeds and almond milk in the refrigerator. Let sit for 5-10 minutes. The chia seeds and oats will soak up the milk and you’ll be left with a consistency like the below. I like a little milk still in my oats so I usually take my oats out of the fridge after only a few minutes. If you like less milk, just leave in longer. You can also always do this first step at night and leave the oats, chia seeds and milk in the fridge overnight.

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Next add on all the berries your bowl can fit! I usually pile on strawberries, blueberries and raspberries. Then I top it all off with a big scoop (probably about 2 tbsp) of crunchy peanut butter.

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Summer Overnight Oats with Berries

Serves one

1/2 cup oats

1 tbsp chia seeds

1/2 cup unsweetened almond milk

3/4 cup berries of your choice

2 tbsp peanut butter

1. Pour about 2/3 cup of oats and 1 tbsp chia seeds into a bowl. Then add about 1/2 cup of milk. My preference is to use unsweetened original almond milk.

2. Place the bowl with oats, chia seeds and almond milk in the refrigerator. Let sit for 5-10 minutes. The chia seeds and oats will soak up the milk and you’ll be left with a consistency like the below. I like a little milk still in my oats so I usually take my oats out of the fridge after only a few minutes. If you like less milk, just leave in longer. You can also always do this first step at night and leave the oats, chia seeds and milk in the fridge overnight.

3. Add on all the berries your bowl can fit! I usually pile on strawberries, blueberries and raspberries. Then I top it all off with a big scoop (probably about 2 tbsp) of crunchy peanut butter.

Mocktail Ginger Margaritas

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I’m 29 weeks pregnant today. On Cinco de Mayo. One of mine and Chris’ favorite holidays, and a day I sure would love to be drinking a margarita. Okay, actually a pitcher of margaritas.

Since I can’t exactly indulge in the sweet tequila drink, I thought it’d be fun to create a mocktail version that at least let’s me kick back with a cold, tasty beverage in hand. I saw Jessica’s ginger beergaritas the other day and knew this would fit the bill exactly. Ginger beer I love (and can drink!) so it was a match made in heaven.

For all you other pregos, I hope you make this and enjoy yourself!

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Mocktail Ginger Margaritas

Ingredients

Serves about 3

  • 1 ginger beer
  • 4 limes, 3 for juice and 1 for garnishing
  • coarse salt for the rim
  • 4 tbsp ginger syrup

Ginger Syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 thumb-sized piece of fresh ginger

Start by making your ginger syrup (I swear this part is easy, so don’t skip it!). In a small saucepan over medium heat, add the water, sugar and fresh ginger. Whisk continuously until the sugar dissolves and the mixture begins to bubble. Let simmer for a couple of minutes and then remove from the heat and let cool. (This can also be stored in the fridge for a few days when you need to make more ginger margaritas, because trust me, you’ll want more tomorrow night.)

Grab your glasses, dip the rim in a shallow bowl of water and then dip in coarse salt to coat. In a shaker, add ice, ginger beer, ginger syrup and fresh lime juice from 3 limes. Shake well and pour over ice. Add lime wedges to the rim as garnish.

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A big shout out to my parents today – it also happens to be their 30th wedding anniversary! Happy anniversary, mom and dad – may your love and happiness continue forever. Thanks for setting such a great example for me and showing me what love and family should be. I love you both!

Broccoli Stir-Fry with Ginger-Avocado Sauce

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Despite Chris not being particular thrilled to eat broccoli for dinner, this Broccoli Stir-Fry with Ginger-Avocado Sauce turned out really well. The only change I made was to serve it on top of a bed of quinoa for some added protein. The avocado sauce was my favorite part, and could be used on more than just this recipe. It also held up well leftover. Typically avocado creams turn brown, but as long as you add enough lemon juice to the recipe you’ll be fine.

Enjoy for a quick and fresh dinner, preferably outside enjoying these amazing spring evenings.

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Tortellini Soup with Artichokes

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I made this Tortellini Soup with Artichokes the other night and both Chris and I really enjoyed it. It was extremely fast and easy to make and made great leftovers. I also love that it gives you something else to do with tortellini. Typically I just cover them in pasta sauce, so this was a nice change of pace.

The only alteration I made to the recipe was that I used 1% milk instead of half and half. Still very good – as a matter of fact the broth was my favorite thing about this soup!

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Caramelized Onion & Black Bean Enchiladas

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Caramelized Onion & Black Bean Enchiladas

Ingredients

  • 1 tbsp olive oil
  • 1 Vidalia onion, sliced
  • 1 clove garlic, minced
  • 1 red bell pepper, seeded and sliced
  • 15 oz can black beans, drained and rinsed
  • 2 cups salsa (use your favorite jarred salsa)
  • 10 oz can mild enchilada sauce
  • 6 whole wheat tortillas
  • 1 cup sharp cheddar cheese, shredded

Preheat oven to 325 degrees.

In a cast iron skillet or large pan, add olive oil and onions and cook for 15-20 over medium heat. Add garlic and bell pepper, cooking for 10 more minutes.

In a large bowl combine black beans, salsa, and onions/peppers.

Grease a 9×12 baking dish. Pour 1/4 cup of enchilada sauce on the bottom of baking dish. Fill tortillas individually with bean mixture, roll up and place folded sides on bottom of dish. Repeat until you’ve filled the dish and used all of the black bean filling. Pour remaining enchilada sauce over the top of enchiladas and then sprinkle with cheddar cheese.

Bake in oven for 20 minutes, or until cheese is melted.

Serve on top of a bed of fresh spinach for added nutrients.

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