Tropical Summer Overnight Oats

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!

You will need:

• 2 1/2 c old-fashioned oats
• 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, shredded
• 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.

Rice Krispie Treats

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.

Lemon Mushroom Chicken

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.