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!
So Foodnetwork has come up with a spin off of their “Best Thing I Ever Ate” show, which hubs and I enjoy watching, late at night when it makes us hungry again even after eating dinner and nothing but what shows up on the show will satisfy us….ok I’m rambling…but it’s usually what happens. Anywhooooo~the spin off is “Best Thing I Ever Made” where the chefs who show off their eating escapades, get to show off their cooking skills…and now I am not understanding why I do not hate these two shows…possibly because they showcase delicious looking foods…
ok ok! I’ll get to the point! Last night we watched a show where Chef Anne Burrell made her Spaghetti alla Carbonara…as soon as she had finished making it, hubs and I looked at each other and said at the same time, “we have to make this!!”
now, Anne used pancetta, which is italian unsmoked bacon…I don’t have any…but since I run a Korean household…well..Samgyubsal is always on hand. =]
sorry for the head tilting again…don’t know why it won’t let me rotate pictures. =(
Penne alla Carbonara alla EStar
2 strips Samgyubsal, minced
1 lb Chicken Tenderloin, 1/2 inch cubes
1/2 C Parmesan Cheese
1/2 lb Penne, cooked per package directions
3 Cloves Garlic, minced
1. Boil Pasta according to directions
3. Add diced Chicken to the pan and cook in the bacon fat, add minced garlic once chicken is browned.
4. in a separate bowl, whisk together the eggs and parmesan cheese.
5. Turn off heat, set to the side, add the cooked and drained pasta and slowly whisk in the egg and parmesan mixture.
voila~this loverly creamy deliciousness appears and then disappears in my tummy~yummmmm
*notes: my eggs got a little scrambled because I didn’t take the pan off the hot stove before I poured the eggs in…=( but it was still yummmm not too scrambled. =]