Recipe: Homemade Oat Milk

Happy Monday!

How was everyone’s weekend? Ours was quiet, which was nice. I was VERY productive — I cleaned out the garage and have started on on the upstairs. So far, the trash count is at two cans and about 6 bags and the donation bag count is at 5! Woohoo!

I’m also excited because it’s a possibility that the biggest organizational dilemma I’ve had since we moved into the townhouse MIGHT be solved. #firstworldproblems #fingerscrossed.

Hopefully, next week, I’m sharing a monumental victory on the blog!

Now….on to today’s post!

I’ve enjoyed making almond milk at home, but I just have struggled with the consistency of lattes and milk in my coffee since trying to go dairy-light. After seeing on SnapChat that Jillian Harris liked the consistency of oat milk in her coffee, I decided to give it a shot. Jury is still out, as I haven’t made a latte yet, but after a horrible night of sleep, I may be giving it a go this afternoon.

I started with this recipe from Oh, She Glows (the cookbook is on my list to get from the library!).

Homemade oat milk

Ingredients:

1 cup steel-cut oats

3 cups filtered water (thank you, Bobble!)

4 dates (remove the pits)

2 teaspoons of vanilla

A pinch of salt

 

Directions:

1-Put one cup of steel-cut oats in a bowl and cover with water. Let soak for 20 minutes (minimum)

2-Drain the oats and rinse well (they will feel a little slimey!).

3-Place the oats and 3 cups of water in your blender. Blend well, but, like Oh, She Glows instructs, only blend on the highest setting for 10 seconds maximum.

4-Place your strainer over a bowl and strain the blended mixture (I did this three times to get the milk as smooth as possible).

5-After rinsing your blender, put the strained milk in and add dates, salt and vanilla.

6-Blend the mixture until it’s foamy and creamy.

7-Pour and enjoy! (May want to put it in the fridge for a few minutes to cool it down; my blender made it a little warm.)

LOOK AT HOW CREAMY IT IS!!  [please ignore the basketball games in the background!]

 

Can’t wait to try it in coffee– the taste test was delish!

Have a great day & thanks for reading!

-Lindsey

Recipe: Brussels Sprout & Kale Salad with Pomegranate, Hazelnuts & Creamy Avocado Dressing

Well, after another weekend of being pretty much bed-bound and resting, I’m happy to report that I’m feeling a little better. On Friday, I VERY relieved that the chest x-rays came back normal, but the doctor did warn me that since this is a viral infection, there isn’t a whole lot I can do except rest and take the dose of steroids he provided. So, here’s hoping the meds work because we have a busy week ahead work-wise!

Now, on to today’s post. I was inspired by one of the blogs I read, Carrie Bradshaw Lied, as, since beginning the Whole 30 diet, she’s been posting great recipes and insight about the diet. I first saw a salad on her Snapchat and found a recipe I adpated to re-create what looked SO yummy!

Brussels Sprout Kale Salad with Pomegranate, Hazelnuts & Creamy Avocado Dressing

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Adapted from Tastebook

Ingredients:

-1/2 lb. brussels sprouts, washed, dried and leaves separated

-4-5 kale leaves (I used lacinato kale)

-1 celery stalk

-seeds from half a pomegranate *how to remove tip below

-large handful of hazelnuts (about 1/3 cup), roasted

-juice and zest from one small lemon, about 2-3 tablespoons juice

-1 avocado

-pinch of sea salt

-1 package stevia

-1 tablespoon extra virgin olive oil

Directions:

1-Remove the kale leaves from the center stalk and cut into bite sized pieces. Massage the kale.

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2-Roughly chop the brussels sprout leaves the same size, place in a large bowl.

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3Scoop out 1/2 the avocado and place in a small food proccesor with the lemon juice, zest, stevia, extra virgin olive oil and a pinch of salt. Blend until creamy and set aside.

4-Cube the rest of the avocado, thinly slice the celery and roughly chop the roasted hazelnuts. De-seed the pomegranate – this is how I do it — makes it so easy! Add those ingredients to your bowl.

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5-Add dressing, toss and serve!

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I absolutely LOVED this salad — so delicious! The original recipe did not include the stevia and EEVO, but I had to add it because my avocado wasn’t QUITE ripe yet. I may try and go without it next time and follow the recipe more exactly. I may have to keep the stevia though — the lemon gave the dressing a very tart taste!

Hope you enjoy and have a great Monday – thanks for reading!

-Lindsey

Recipe: Overnight Oats with Blackberries

One thing I have always been really bad about is eating breakfast. In elementary and middle school, my dad would literally cut up a banana and put peanut butter on each little piece to try and get me to eat SOMETHING (Thanks, Dad!) — I think my parents even resorted to Carnation Instant Breakfasts (AKA chocolate milk) at one point so I’d have something in my system.

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Overnight oats have been all the rage on Pinterest of the last year or so and, since I have a ton of oats from making homemade dog treats, I thought I’d give it a whirl. To be honest, after searching for recipes, I was little overwhelmed and I feel like a lot of the articles/posts I read were like, “just throw whatever you want in there.” I needed a little more direction and found a recipe on Skinnytaste that I settled on. I changed it a little bit and ended up really enjoying it this morning!

Overnight Oats with Blackberries (adapted from Skinnytaste)

Ingredients:

-1/4 cup quick oats

-1/2 cup unsweetened almond milk

-1/2 small banana, sliced

-1/2 tbsp chia seeds

-1/2 a container of blackberries (package was 6 oz.)

-2 packets Pure Via stevia

-pinch cinnamon
Directions:

1-Place all the ingredient in a sealable container (I used a mason jar; functional and pretty!)

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2-Shake, cover and refrigerate overnight.

3-Remove from the refrigerator about an hour before eating (this is optional; I wanted it to be close to room temperature).

4-Enjoy!

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If I can keep my life together, I’m hoping I can continue to do this, at least during the week.

What do you eat for breakfast? Do you have any overnight oats recipes to share?

Have a great day!

-Lindsey

Recipe: Black Bean & Spinach Enchiladas

Today I’m sharing a great vegetarian recipe – black bean and spinach enchiladas. One of my girlfriends, Jenn, LOVES this recipe, so it always reminds me of her. I first saw it on The Garden Grazer and was intimidated by making enchilada sauce, but it’s super easy. Enjoy this delicious recipe (and please excuse the terrible picture)– I pair it with this Cilantro Lime Basmati Rice recipe.

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Ingredients
{For the sauce}
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper

{For the enchiladas}
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
2 1/2 cups shredded 3 cheese blend (or pepper jack, etc.)
8 large flour tortillas

Directions

{For the sauce}

1- In a saucepan, heat olive oil over medium heat.

2- Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.

3- Whisk in broth, bring to a boil.

4- Reduce to simmer, and cook until slightly thickened about 8 minutes.

5- Salt/pepper to taste, and set aside.
{For the enchiladas}

1- Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.

2- In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.

3- Preheat oven to 375. Lightly spray a 9×13 inch baking dish, and pour a small amount of the sauce to coat the bottom.

4- Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

5- Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.

6- Bake about 20 minutes, and garnish with cilantro and/or green onions.

Hope you enjoy this recipe! Have a great day!

-Lindsey

Recipe: Cumin-spiced Chickpeas and Carrots

Today I’m sharing one of my favorite vegetarian recipes ever. I found it a few years ago when I was trying to eat less meat. Hope you like it!

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Cumin-spiced Chickpeas and Carrots

Adapted from MyRecipes.com. Serves 4.

Ingredients:

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1/2 cup organic vegetable broth

1 tablespoon grated lemon rind

3 tablespoons fresh lemon juice

1 tablespoon tomato paste

2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

3 tablespoons canola oil, divided

1 cup chopped red bell pepper

1 cup julienne-cut carrots

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground allspice

1/8 teaspoon cayenne pepper

6 garlic cloves, minced

4 cups warm cooked couscous (you can use any grain!)

1/2 cup cilantro leaves

Instructions:

1-Prep all ingredients in prep bowls; combine the first 4 ingredients, stirring with a whisk.

2-Dry chickpeas thoroughly in a single layer on paper towels; this is when I usually put my couscous on so it’s done around the same time.

3-Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel.

4-Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper and carrots to pan, and stir-fry for 2 minutes or until vegetables are slightly tender.

5-Add cumin and the next 5 ingredients (through garlic) to pan, and stir-fry for 30 seconds.

6-Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat.

7-Serve over couscous, and top with cilantro. Serve with lemon wedges, if desired.

A few notes:

-It’s got a little bit of spiciness to it if you follow the recipe exactly, so if you want to tone it down, use less cumin and cayenne pepper.

-I used my spiralizer instead of julienning the carrots. SO. EASY.

-Whenever I buy a new container of vegetable brother, I freeze it in ice cube trays for future use. Saves a ton of money — rarely do I use a full container of broth for a recipe.

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I made this recipe on Monday and it’s been my dinner for the last three nights. For the servings that I refrigerated, I didn’t add the cilantro until after it was reheated and I was about to eat.

What are your go-to meatless recipes?

Have a great week — it’s almost the weekend!

-Lindsey