just trying to gauge whether or not i should start this back up…
I admit I’ve seen pictures of Cold Overnight Oats before, but didn’t find them to be appetizing. Boy was I wrong and it’s so easy!
You can pretty much add whatever dried/fresh fruits or dry toppings (coconut flakes, granola, nuts, etc) with whatever choice of liquid (cow’s milk, almond milk, soy milk, coconut milk) you choose to soak your oats in.
Below is my recipe and photo, but feel free to be creative with it and try your own ingredients!
3/4 to 1 c old fashioned oats
1/4 c dried Cranberries
2 tbsp sweetened coconut flakes
1 tbsp honey
1 to 1 1/4 c almond milk
1/4 c granola
1/2 banana, sliced
1. Place oats, cranberries, coconut flakes, and honey into an airtight container or mason jar.
2. Pour in enough almond milk to cover all the ingredients plus ~1/8″ above the top of the oatmeal. Stir well and cover.
3. Place in fridge overnight.
4. When you’re ready for breakfast, uncover and top with granola and sliced bananas and enjoy!
Comment below to let me know how you liked it!
I’m finding that I’m substituting carbs for meat. O well =P I’m sure I’ll have a carb free vegan meal in the future since we still have 38 more days.
This is probably one of my favorite go to, easy and delicious pasta sauces. I usually add a splash of cream and some parmesan or pecorino romano, but since we went vegan, I had to omit both. Grilled Chicken and Shrimp are also easy add-ons for a non-vegan version.
I only used Yellow and Orange Bell Peppers and Yellow Cherry Tomatoes for this sauce, but Red Bell Peppers and Red Cherry Tomatoes make this sauce just as delicious if not more with a dash of Red Chili Flakes.
I’m also missing fresh, julienned basil which would complete this dish. Sadly, I don’t have any basil on hand. =(
Roasted Bell Pepper Sauce
2 Yellow, Orange, and/or Red Bell Peppers
1-1 1/2 c Cherry Tomatoes
5-6 cloves of garlic, peeled
1. Cut Bell Peppers into 1 to 2 inch pieces. Arrange in a single layer on foil lined baking sheet with tomatoes and garlic.
2. Drizzle Olive Oil liberally over everything. Sprinkle with salt and pepper and toss with clean hands to evenly coat the veggies and garlic.
3. Roast in a 375F oven for 35-40 min.
4. Scrape everything off of baking sheet into a medium pot over med-low heat and puree with a stick blender. (*if you do not have a stick blender, puree in a regular blender or food processor, but be careful because it is HOT and may splatter) You can add 1/4 to 1/2 c of pasta water to thin the sauce if you wish.
5. Add roasted veggies for the vegan version (I added roasted golden beets, sauteed crimini mushrooms, and garlic Brussels sprouts) or grilled chicken and/or shrimp with a splash of cream and parmesan cheese for the non-vegan version with your choice of pasta cooked al dente. Stir well and cook over med-low heat for 5 min.
Enjoy with a generous sprinkling of fresh julienned basil!!
Let me know how you liked the recipe by leaving a comment below!
On a separate note…yay for Bluetooth Keyboards! This makes blogging on my ipad so much easier! =D
We started off the Lent season with one of my favorite Korean foods! Bibimbap which is literally translated to Mixed Rice, is usually hot rice with a variety of sauteed or pickled veggies, marinated ground beef, and a fried egg on top served with Korean hot red pepper paste and sesame oil. Mix all the ingredient together in a large bowl and enjoy!
Since we went vegan for Lent, hubs and I had to forego the meat and egg. And since we ran out of hot red pepper paste, we had to forego that too. It was still delicious since I seasoned the sauteed/roasted veggies well.
Ours was topped with garlic pickles, garlic beet greens, sautéed carrots and onions, sautéed crimini mushrooms, garlic shaved Brussels sprouts, and roasted golden beets! Omnomnomnom
Hubs and I decided to go vegan for this Lent season with the exception of meat on Sundays so that we don’t need to take extra supplements for any nutritional deficiencies. So I’ve been actively trying to cook awesome, comforting meals for the hubs lately.
Tonite seems to have been a success. He almost cried with his first bite of…Brussels sprouts. Yeaup. Those stinky mini cabbages everyone hates. I believe his exact words were, “I don’t even like Brussels sprouts but these taste like candy!”
How did I do it you ask? Bacon<3
Penne with sautéed Brussels sprouts, yellow cherry tomatoes and pesto
1 strip of peppered bacon, finely diced
1/2 lb Brussels sprouts, sliced 1/4" thick
1/2 lb yellow cherry tomatoes, sliced in half
1/2 tbsp butter
2 1/2 tbsp pesto
Salt and pepper to taste
1/2 lb penne, cooked al dente
1. Boil pasta to box directions in salted boiling water until al dente. Reserve 1/2 c of pasta water and drain the rest of the pasta.
3. Add sliced Brussels sprouts and tomatoes and stir to coat with rendered bacon fat and butter. Add salt and pepper now (I used ~1/2 to 1 tsp of each)
Cook for 8-10 minutes or until Brussels sprouts begin to brown.
4. Add pasta water and drained pasta and stir well.
5. Turn off the heat and add pesto and stir until well combined.
I apologize, the picture is a bit blurry because of the steam.
Honey Mustard Balsalmic Chicken
5 boneless, skinless chicken thighs
1 1/2 tsp Dijon mustard
1 1/2 tsp whole grain Dijon mustard
3 tbsp honey
1/4 c Balsalmic vinegar
3-4 cloves garlic, minced
1 tsp salt
1 tsp pepper
1. Toss everything into a large ziplock bag and mush around until mixed well. Marinate in fridge for up to 12 hours.
2. Bake in foil lined casserole dish at 375F for 30 min.
VOILA! Dinner is served! Comment below and let me know how you liked it!