BLUEBERRY PIE OATS
Making overnight oats is really simple. All you have to do is start with the base and work from there. I will lay out how I create my oats and give you a few flavor ideas to get started. Don’t be afraid to try …
Month: May 2020
COFFEE CRAZE OATS
Making overnight oats is really simple. All you have to do is start with the base and work from there. I will lay out how I create my oats and give you a few flavor ideas to get started. Don’t be afraid to try …
CAN’T BEET ME OATS
Making overnight oats is really simple. All you have to do is start with the base and work from there. I will lay out how I create my oats and give you a few flavor ideas to get started. Don’t be afraid to try something new with your oat creations.
Remember to read the OATS page for a few ENDLESS OPTIONS to take your oats to the next level!
Can't Beet Me Oats
Servings: 1
Equipment
- 16 oz mason jar
Ingredients
Ingredients
- 1 cup rolled oats
- 1-2 tbsp greek yogurt Remember to watch liquid consistency. Liquids should just cover the top of your oats.
- 1/2 cup almond milk
- 1/2 cup water
- 1 tsp beet powder
- 1 tbsp vanilla protein powder
- 1/4 tsp vanilla extract
Instructions
Instructions
- Combine and mix ingredients.
- Refrigerate over night.
- When ready to eat, top with your favorite topping.
- ENJOY!
Lemon Tuna over Veggies and Spinach Salad
This is just an awesome quick healthy meal when you have little time to prepare. I love seafood and since this meal only takes 30 minutes from start to dig in…. well you will absolutely LOVE this addition to your weekly meal plan.
Broiled Salmon And Asparagus Topped With Mango Chutney. (served over quiona)
Keeping healthy simple and quick!
A family favorite in every season! I love the simplicity, burst of complimenting flavors and not to mention the vibrant colors that will make even your pickiest eaters want to try at least one bite. Then just like that… they will want another bite…. and another bite….. and another bite!!
BROILED SALMON AND ASPARAGUS OVER QUIONA, TOPPED WITH MANGO CHUTNEY
Servings: 5
Ingredients
Ingredients
- 1 salmon fillet
- 1 tbsp extra virgin olive oil
- 2 freshly squeezed lemon juice
- 1 tsp salt and pepper to taste
- 1 tsp cumin
- sprinkle brown sugar
Prep the Asparagus
- 1 bunch asparagus
- 1 tsp extra virgin olive oil
- 1 1/2 tsp kosher salt sprinkle over asparagus. Be careful NOT TOO much..... as it will pull all the water out of your asparagus and make is soggy.
Mango Chutney
- 2 red bell pepper diced
- 1 - 1 1/12 cucumber diced
- 4 mango diced
- 1/3 - 1/2 cup red onion sliced dice if that is your preference
- 1 freshly squeezed lime juice
- 1 bunch cilantro leaves chopped
Instructions
Instructions
- Preheat your oven, or start your grill. Oven, preheat to 400. This recipe I broiled my salmon but have grilled plenty of times. I like to broil my salmon instead of baking because I like my salmon "seared" in the oven instead of making a big mess on the stove if I were to sear in a bit of olive oil. Also it allows the salmon to soak in the flavors of the marinade by broiling or searing and allowing the salmon to rest before serving. When the salmon is cooked to your desire, remove from oven and wrap in tin foil to keep moist. Whichever method you choose totally depends on how much time you have and how easy/quick it is for you and the time frame you have available to prepare your meal.
Mango Chutney
- Go ahead and prepare the mango chutney so the flavors have time to open up. READ THIS.... I prepare a large batch of mango chutney because when I make mango chutney, I incorporate it into the week meal plan. I mean, you can add it to salads, nachos, tacos, make it a ceviche, dip, plain as a snack, vegan over a bed of rice or quiona, sprinkled over a cheese pizza... I mean come on.... it is endless what you could add this mango chutney
- Combine your diced red bell pepper, cucumber, mango, red onion, lime juice, cilantro in a bowl. Everyone has their preference so remember the red onion, cilantro and my favorite pomegranates, when in season, are optional. Pretty simple ..... Yes???
Prepare your grain of choice. Quiona, Brown Rice, Pasta, Couscous, Pilaf, Cauliflower Rice/Potatoes.
- Prepare your carb/grain of choice per package directions. This will be cooking/boiling/simmering while you get the salmon and asparagus cooked.
- Place your salmon and asparagus on separate baking sheets lined with tinfoil.
- Season salmon with olive oil, lemon juice, salt, pepper, cumin and sprinkle of brown sugar.
- Place in oven under broiler.
- Broil for 8-12 minutes. Until cooked. Your preference. If you have ever had FRESH wild caught Alaskan salmon, you know it does not need to cook long at all.
Prepare the Asparagus
- Lightly (lightly) coat your asparagus and toss with 1tsp olive oil and sprinkle with kosher salt.
- Place asparagus under broiler. Now again, this is preference .... I like my asparagus slightly charred which keeps the asparagus fresh taste and crunch without it becoming soggy.
- If you do not have enough room for both under your broiler, simply switch them out to get them cooked. Definitely cook the salmon first. This way your broiler is totally prepped and broiling. The asparagus will not take more than 5 min total, if that.
Serve
- Simply place a portion of salmon on top of quinoa, and a spoonful of mango chutney on top, add a few asparagus stalks on the side. Is that not beautiful! Wait until you taste.......... YEP... it is delicious and PACKED with flavors everyone will love!
THE BOMB SALAD
This salad is exactly what it is titled (by my son…. the Bomb MOM ) "THE BOMB" salad. It is packed with protein, salt, sweet, crunchy, creamy & YUMMY! Prep the following items. Wash and spin the leafy greens (I love my salad spinner for …
MANGO CHUTNEY
Okay, Let’s Talk! This is a side dish I prepare in LARGE quantity, because I use it with Taco Tuesday, topped over chicken/fish and rice, nachos, quick snack, or Ceviche! You name it, we love to add this to our dishes. Prepare this dish …
CHICKEN, QUIONA PASTA WITH 5 INGREDIENT SPINACH POMODORO
This is just one of my quick favorite meals! So quick, easy, healthy and so easy to add chicken, or any sauteed vegetable. An absolute MUST is ripe tomatoes, fresh basil, garlic. The key to an amazing meal is quality ingredients, fresh and quick.
CHICKEN, QUIONA PASTA WITH 5 INGREDIENT SPINACH POMODORO
Ingredients
Ingredients
- 1 box Quinoa prepared as directed Prepare as directed on box
- 3 tbsp extra virgin olive oil
- 1 tbsp chopped garlic I love garlic!
- 6 Roma Tomatoes diced
- 1/2 cup Basil leaves chopped more if you love basil
- 1 cup baby spinach
- Parmesan Cheese freshly grated
- 2-3 chicken breast cooked
Instructions
Instructions
- Gather ingredients. Turn skillet to high for 30 seconds. Remove from heat. Add basil and stir. Simply pour over pasta, add chopped spinach, chicken (optional) and stir. Serve with freshly grated Parmesan Cheese..... or no cheese:)
- Prepare Quinoa as directed, drain and set aside. I always add 1 tbsp and 1 pinch of salt to the boiling water for the Quinoa.
- In separate prep dishes prepare the following 3 ingredients: chopped garlic (or use a garlic press), diced tomatoes, chopped basil
- Heat skillet, medium heat, with olive oil Turn skillet to high for 30 seconds. Remove from heat. Add basil and stir. Simply pour over pasta, add chopped spinach, chicken (optional) and stir. Serve with freshly grated Parmesan Cheese..... or no cheese:)
- Once the oil is slightly warm, add garlic and continuously stir about 1 minute. ( do not get the oil too hot and burn the garlic. If garlic turns brown it is burnt and will not taste good.. aka start over), add diced tomatoes, salt and pepper to taste.
- Once garlic is cooking and smells amazing. Add diced tomatoes, salt and pepper
- Quickly turn heat to high for 20-30 seconds.
- Remove from heat. Pour into serving dish.
- Sprinkle with basil and stir. Garnish with Parmesan Cheese.
Notes
So versatile, for you to add chicken, shrimp, tofu, and any other vegetable like squash and zucchini.Â
A KICK OF TUMERIC GRANOLA
Start your day with an inflammatory kick! Turmeric is something I tried to incorporate more into my diet this year. I have seen recipes for golden milk, fancy sauces, and unique dishes featuring turmeric. It can be scary at first because of the bright color, …