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Blueberry Vanilla Overnight Oats

August 25, 2016

Growing up in New England, my family frequently went blueberry picking. Fresh blueberries, hot from the sun, are delicious. This overnight oatmeal recipe is chock full of blueberries for a refreshing breakfast. While the below recipe is dairy-free, you can always substitute regular yogurt and milk if you wanted. This makes roughly 4 generous portions.

You can also test out the banana nut, chocolate coconut, chocolate peanut butter, or tropical summer versions!

You will need:

  • 2 1/2 c old-fashioned oats
  • 10 oz coconut milk yogurt
  • 2 t vanilla extract
  • 2 t ground cinnamon
  • 4 T honey
  • 2 1/2 c soy milk
  • 2 pints fresh blueberries
  • 1 c chopped pecans, toasted

Then you will…

  1. In a large bowl, mix together all the ingredients, except for the nuts.
  2. Refrigerate overnight.
  3. Stir and serve topped with nuts.
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Maple Dijon Pork Roast with Apples and Sweet Potato

August 17, 2016

20160725 Pork 04

This is a great dinner, in part because your side dish cooks with it! It fills your house with the smells of maple, mustard, and roasting veggies and pork. Once you pop everything in the oven, there is very little work left to do. This means you can enjoy a glass of wine with friends before breaking bread with them.

You will need:

  • 2-3 lb pork roast
  • 5 T Dijon mustard
  • 3 T maple syrup
  • 1/2 c olive oil, divided
  • 1 t ground pepper, divided
  • 1/2 t salt, divided
  • 3 granny smith apples, cored and quartered
  • 2 sweet potatoes, peeled and cut into 1/4-inch rounds
  • 1 large sweet onion, peeled and cut into eighths
  • 1/2 t paprika
  • 1/2 t garlic powder
  • 1/4 t cinnamon
  • 1/4 t cumin
  • 1/4 t chili powder

Then you will…

  1. Preheat your oven to 500 degrees.
  2. Pat the pork dry.
  3. In a small bowl, mix together the mustard, maple syrup, 1/4 cup of olive oil, 1/2 teaspoon of pepper, and 1/4 t salt.
  4. Coat the outside of the pork with about 3/4 of the sauce. Reserve the extra sauce.
  5. Place the pork on a roasting rack in a large baking dish.
  6. Bake the pork roast for 15 minutes.
  7. Meanwhile, in a large mixing bowl, toss the apples, sweet potato and onion with the remaining 1/4 c olive oil, 1/2 t pepper, 1/4 t salt, paprika, garlic powder, cinnamon, cumin, and chili powder.
  8. Remove the roasting rack from the pan and return the pork roast to the baking dish.
  9. Spread the apple and sweet potato mixture around the pork.
  10. Reduce oven temperature to 450 degrees.
  11. Return the baking dish to the oven.
  12. Roast for another 20-30 minutes, stirring the apples and sweet potato mixture at least once and brushing the pork with the extra sauce with 10-15 minutes left on the baking time. Pork should reach 120-130 degrees before you take it out of the oven.
  13. Remove from the oven. Allow the pork to rest at least 10 minutes before slicing.
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Tropical Summer Overnight Oats

August 9, 2016

I love the summer. All the sun is a perfect match for pineapple, coconut and the beach. This is a no-cook overnight oatmeal that has all the fun flavors of summer. The below recipe is dairy-free. However you could substitute regular yogurt and milk if you wanted. This makes roughly 4 generous portions. Pineapple or coconut not your thing? Check out the banana nut, chocolate coconut, or chocolate peanut butter versions!

20160723 Pineapple Oats

You will need:

  • 2 1/2 c old-fashioned oats
  • 10 oz coconut milk yogurt
  • 4 T honey
  • 1 pineapple, cored and chopped into bite-sized pieces
  • 1 can (14 oz) lite coconut milk
  • 1 c soy milk
  • 1 c sweetened coconut
  • 1/2 c sliced almonds
  • 1/2 c chopped macadamia nuts

Then you will…

  1. In a large bowl, mix together all the ingredients, except for the nuts.
  2. Refrigerate overnight.
  3. Stir and serve topped with nuts.
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Rice Krispie Treats

August 1, 2016

I have bunch of coconut oil at home right now and was looking for creative uses. I found a variation of rice krispie treats that used coconut oil instead of butter for a dairy-free version. It was a delicious way to mix up these childhood favorites.

You will need:

  • 1/4 c coconut oil
  • 10.5 oz marshmallows
  • 5 c rice krispie cereal

Then you will…

  1. Line a 9×13 inch baking pan with foil and lightly grease with nonstick cooking spray.
  2. In a large nonsticket skillet, heat the coconut oil over medium heat.
  3. Add the marshmallows and stir constantly until melted and smoothly mixed into the oil.
  4. Remove from heat and stir in the cereal.
  5. Lightly spread the treat mixture into the prepared pan. Avoid pressing too much if you want light, airy treats.
  6. Allow to cool for at least an hour before cutting and serving.

20160722 Rice Krispies 02

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Lemon Mushroom Chicken

July 24, 2016

20160722 Lemon Chicken 01

We made this chicken dish for a visiting friend, who was eating dairy-free and gluten-free food. Even my cheese-loving husband said he would enjoy having it again! We served it with zoodles (fresh zucchini noodles) for a wonderfully light summer dinner.

You will need:

  • 1 lb chicken breast
  • Salt and pepper, to taste
  • 3 T olive oil
  • 8 oz baby bella mushrooms, sliced into 1/4-inch pieces
  • 4 cloves garlic, minced
  • 1 lb asparagus, trimmed and cut into 1-inch pieces
  • 1 lemon, zested and juiced
  • 3/4 c lite coconut milk
  • Pinch of red pepper flakes

Then you will…

  1. Pat the chicken dry and season both sides with salt and pepper to taste.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Sear the chicken breast on one side, about 2 minutes.
  4. Flip the chicken and move it to one side of the pan to continue cooking.
  5. Meanwhile, add the mushrooms and garlic to the other side of the pan. Stir and allow the liquid from the mushrooms to cook off, about 5-6 minutes.
  6. Add the asparagus, lemon zest and juice, coconut milk and red pepper flakes. Stir.
  7. Flip the chicken to coat it in the pan sauce.
  8. Allow to simmer for 2-3 minutes before serving.
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Blackberry Mint Limeade

July 14, 2016

Summer sun goes perfectly with chilly, tart citrus drinks like lemonade and limeade. Adding blackberries here gives it some extra sweetness, while the mint makes the drink even more refreshing.

You will need:

  • 3 pints fresh blackberries
  • 6 c water, divided
  • 4 oz (~1/2 c) fresh mint, roughly chopped
  • 1 c sugar
  • 1 1/2 c fresh lime juice (from about 8-10 limes)

Then you will…

  1. In a blender, puree the blackberries with one cup of the water.
  2. Strain the blackberries through a fine sieve into a large pitcher or bowl.
  3. In a small saucepan, combine the mint and sugar with one cup of water. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Remove from heat.
  4. Strain the syrup to remove the mint leaves.
  5. Pour the mint syrup into the blackberry mixture.
  6. Add the lime juice and remaining 4 cups of water.
  7. Stir and serve over ice!

20160712 Limeade 01

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Brown Butter Granola

June 27, 2016

D and I eat a fair amount of granola. I kept thinking, “why haven’t I tried to make my own?” Then I would forget about it until the next time I was picking up granola at the store. This is a basic recipe that can be tailored based on your tastes; use your favorite nuts and add in whatever dried fruits get you excited.

You will need:

  • 8 T (1 stick) unsalted butter
  • 1/4 c brown sugar
  • 1/4 c honey
  • 3 T pure maple syrup
  • 2 t vanilla
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • Pinch of sea salt
  • 1/2 c nuts (I recommend pecans or walnuts)
  • 2 c slow cooking old-fashioned oats
  • 1/2 c coconut flakes
  • 1/2 c unsweetened chocolate chips or chunks
  • 3/4 c dried fruit, chopped (I used a mix of apricots and cherries)

Then you will…

  1. Preheat your oven to 275 degrees. Line a baking sheet with parchment paper. I recommend one with sides.
  2. In a medium saucepan, melt the butter over medium heat. Allow the butter to foam and then brown, stirring regularly, about 5-7 minutes.
  3. Pour the browned butter into a small mixing bowl. Whisk in the brown sugar, honey, maple syrup, vanilla, cinnamon, ginger, nutmeg and pinch of salt.
  4. Pulse the nuts in a food processor until coarse ground.
  5. In a large mixing bowl, combine the nuts with the oats and coconut flakes.
  6. Stir in the browned butter mixture. Mix well.
  7. Spread the granola on the prepared baking sheet.
  8. Bake 45-60 minutes, stirring every 15 minutes. Remove from oven when golden brown.
  9. Allow to cool on the baking sheet.
  10. Break apart into a large mixing bowl.
  11. Mix in the chocolate and dried fruit.
  12. The granola will keep for about one week in an airtight container.

20160526 Granola

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