1/3 cup oats
1/3 cup applesauce
1/3 cup milk
1/3 cup vanilla greek yogurt
1 tsp chia seeds
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 - 1 Tbsp hemp protein, if desired
Mix all ingredients in a sealable bowl well. Lid the container and store in fridge overnight. Serve cold or hot!
This is a quick, make-ahead breakfast that'll help get your morning routine off on the right track, but you can also make it or a quick afternoon snack or after dinner dessert, as the chia seeds thicken the yogurt very quickly. Pair it with a slice of whole grain toast spread with tahini for a filling and well-rounded breakfast. This recipe serves one, but it can easily be doubled or quadrupled to feed a group.
1/2 small lime or 1 key lime, juiced and zested
3-4 small spice cookies (I'm using Doppelimo hazelnut creme cookies here in Germany, but snickerdoodles or even Graham crackers would work), about 1/4 cup ground into crumbs
1/2-3/4 cup plain or Greek yogurt
1-2 tsp raw sugar or honey (can sub stevia or splenda as desired)
1 Tbsp chia seeds
Pinch of cardamom
6-8 small strawberries, halved
Mint leaves, for garnish (optional, but tasty)
Spread cookie crumbs onto bottom of a small bowl or high-rimmed plate. In a separte bowl, mix lime juice, yogurt, sweetener, chia seeds, and cardamom until well mixed. Pour and spread evenly over crumbs. Top with lime zest and line sides of bowl with strawberry halves. Garnish with mint, if desired. Cover with plastic wrap and store in refrigerator until needed.
For as long as I can remember, lemon poppyseed muffins have been my favorite. I had tried several times in the past to get them right, but every attempt had been a failure. I had a major hankering for them a few weeks ago and decided to make another attempt. I found a base recipe online, and made a few modifications of my own. Lavender seemed like a logical and at the same time whimsical addition, due to how well it pairs with lemon and because of its delicate floral awesomeness.
2/3 cup organic sugar
1 Tbsp lavender flowers
Grated zest and juice of 1 lemon, separated
1 cup whole wheat pastry flour
1 cup unbleached all purposed flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Wholesoy lemon flavored yogurt, or 3/4 cup organic plain yogurt and 2 Tbsp fresh lemon juice
2 eggs
1 tsp vanilla
1/2 cup grapeseed oil
1 1/2 Tbsp poppy seeds
ICING:
1 cup powdered sugar
2-3 Tbsp lemon juice (from zested lemon)
Preheat oven to 400°F. Rub sugar, lavender, and lemon zest together with fingers until lemony scent comes out. Add remaining ingredients and mix until combined. Divide into muffin pan. Bake for 18-20 minutes. Remove from pan to cooling rack. Whisk icing ingredients together and drizzle over slightly cooled muffins. Goes great with hot coffee and tea :)
We love the tom yum soup found at Thai restaurants, so much that we'd rather not have to drive 90 miles and pay $6 a bowl each time the mood strikes us. This soup isn't exactly like what our favorite Thai place serves, but it's pretty close! The ingredients -like shitake mushrooms, ginger, garlic, fresh herbs, onions, and lemongrass - are all proven to boost the immune system and fight infections. I'll take this over a flu shot any day!
2 tsp. toasted sesame oil
1 onion, diced
1 pepper, diced, heat of your choice (I chose a low-medium heat pepper)
6 cloves garlic, minced
1-2 tsp. minced fresh ginger
10 shitake mushrooms, sliced
1 Tbsp. extra virgin olive oil
1 Tbsp. tamari or soy sauce (I used San-J Sachuan sauce, it's a spicy tamari)
2 carrots, sliced thinly on a diagonal
1 1/2 cups chopped fresh tomato
1 Tbsp sliced fresh lemongrass (optional if available)
1-2 Tbsp. red curry paste
6 cups water
1 1/2 tsp. salt, or to taste
2 cups sliced baby spinach leaves
6 basil leaves, sliced thin
1/2 cup chopped cilantro
Heat Dutch oven over medium heat. At sesame oil, onions, and pepper and saute for 2 minutes. Add garlic, ginger, mushrooms, tamari and olive oil and cook until mushrooms become dark and tender. Add carrots, tomatoes, lemongrass, and curry paste. Stir well and cook until tomatoes begin to simmer out their juices. Add water and salt and bring to a boil. Reduce heat and simmer until carrots are just tender. Add spinach, basil, and cilantro, stir well, and let sit a moment before serving.
1 1/2 cups whole wheat pastry flour1 cup nutritional yeast
8oz. Can tomato sauce
1/3 cup potato flour
1 Tbsp. Salt
1/3 cup grapesees oil
Whisk all ingredients except oil together in saucepan and bring to a boil. Pour in blender and blend on high until smooth. Serve warm.
2 quarts organic baby spinach, 2 packages usually