Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, Vegetarian

Amazing Apple Pie for Breakfast

IMG_8559.JPG

I love oatmeal bake. Originally made by my cousin, Betsy, when I visited Chicago, I’ve lightened up the original and made it my own. Last fall, I kept making a pumpkin version. This fall, why not try an apple version? I added apple pie spices, fresh apple chunks and chopped walnuts. Drizzle with maple syrup (which you can’t even tell I added to the pics since it absorbed right in), add a spoonful of vanilla yogurt, and top with raisins and cinnamon sugar, and Apple Walnut Oatmeal Bake will make your kitchen smell heavenly and give your tastebuds a frenzy. Plus, it’s such an easy brunch idea or a meal prep for the week. Happy brunchin’!

Continue reading “Amazing Apple Pie for Breakfast”

Advertisements
Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Vegan, Vegetarian

Crazy about Carrot Cake for Brekkie

IMG_5434

I’m back on an overnight oat fix (and smoothies, but we’ll get leave that for another time). We’ve had some stressful exam weeks approaching finals so meal prepping has been key. I whipped up a couple jars of some different flavors like Carrot “Cake” Overnight Oats. These are so easy to make, you can enjoy them hot or cold and you have all the flavors of carrot cake without the huge indulgence. I also promise you won’t even realize the carrots are there. They finer you grate them, the more they disappear. (It’s like a zucchini bread turned oatmeal if you still need a hard sell.)

Continue reading “Crazy about Carrot Cake for Brekkie”

Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep

Really into Indonesian Bowls

IMG_5566

Sorry I’m not — another bowl recipe. I made March my mission for “Measure March” or “Meal Prep March” and bowls are so easy for this. You get the perfect serving size and a mix of protein, grains and/or veggies. I went for an Indonesian Inspired Quinoa Bowls to “switch” things up. I must say the red curry, cinnamon, nutmeg and cloves added such  nice flavors to the meat. Again, I’m all about those quick meals. Originally calling for ground beef, I used rotisserie chicken for less to prep and less to worry about in terms of cooking — plus I prefer chicken over beef. Sorry to my steak lovers. I shredded the rotisserie chicken beforehand, tossed it with the curry, spices and coconut milk and let it all simmer to perfection, while I made the quinoa and chopped everything for the bowls. The purple cabbage and cucumber add color and a nice crunch. This perfectly makes four servings so get ready for leftovers!

Continue reading “Really into Indonesian Bowls”

Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, One Pot Dish, Soup

Beefed Up Pho

img_4850

Happy snowy day in Boston! Vietnamese Pho Soup may look intimidating (or strange), but it’s so simple. You make a broth, cook the rice noodles and assemble. I originally made a Vegan Pho with tofu because it’s easy to use and requires no prep, but, like the rest of you carnivores out there, I knew I needed to try a try meat lover’s option… with BEEF. I swapped vegetable for beef broth and did a 1:1 ratio of rice noodles to zoodles. As always, pho is light, refreshing and just what the doctor (or nurse) called for on a cold day. The sriracha and jalapeños add just the right amount of spice, the herbs contribute a freshness and the spices just the right flavor. Dish up a heaping bowl of Beef Pho with Zoodles.

Continue reading “Beefed Up Pho”

Dairy-Free, Entrée, Gluten-Free, Meal Prep, Soup

Snuggle Up with Some Detox Soup

Giada's Detox Broth

This soup smells heavenly. The fresh ginger, cinnamon, garlic, onion and cloves just have the right amount of flavor to offer. The garlic and ginger offer healthy digestion. The hardest part of this soup is the prep. There’s some chopping involved, but once completed, you literally dump everything into the pot and relax. The broth for this soup is originally from Giada DeLaurentiisGiada’s Feel Good Food. Instead of straining the broth and reserving the liquid, I kept the soup as is, added everything I had on hand but the kitchen sink and enjoyed a piping cup of Giada’s Detox Soup.

Continue reading “Snuggle Up with Some Detox Soup”

Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

More Pho Soup Fo’ Sure

IMG_5833

Happy Meatless Monday! Vietnamese Pho Soup may look intimidating (or strange), but it’s so simple. You make a broth, cook the rice noodles and assemble. I originally made this with tofu because 1). I had it on hand; 2). I was pressed for time; 3). it’s easy to use and requires no prep; and 4). why not? But for you carnivores out there, you can easily convert this to a “meat lovers” version by adding chicken, beef, pork or shrimp and then substituting chicken or beef broth for vegetable. This soup is light, refreshing, just ticket on a cold day. The sriracha adds just the right amount of spice, the herbs add a freshness and the spices just the right flavor. It’s also so easy to make it your own!

Continue reading “More Pho Soup Fo’ Sure”

Breakfast/Brunch, Drinks, Lightened Up

Putting Cream Back in Coffee Creamer

IMG_5767

It’s quite chilly this morning — like -11ºF chilly! Maybe it was the beautiful skiing yesterday, despite the frostbite warning (see my picture below), or maybe it’s the fact that I’ve wanted to make Homemade Coffee Creamer since before the holidays. For whatever reason, I finally concocted some this morning. It seems like most coffee creamers lack any “cream.” Plus, I always seem to crave flavors unavailable around me like gingerbread. So I fixed both problems. Any milk or non-dairy product can be used. (Almond milk is next on my list to try.) My homemade creamer is definitely not as “creamy” or thick as traditional or store-bought creamers because I used non-fat milk, and the flavor is a bit more subtle, but I’m still eager to try more flavors, like French vanilla, hazelnut or cinnamon. The recipe is quite simple: it’s equal parts milk to cream or half & half. Then, you heat the mixture to add any flavor. Sounds like a winning combination on this cold January day.

Continue reading “Putting Cream Back in Coffee Creamer”

Breakfast/Brunch, Dairy-Free, Drinks, Gluten-Free, Lightened Up, Snack, Vegan, Vegetarian

Hurrying for the Holidays with a Gingerbread Latte

IMG_5521 I’m sure you’ve had the infamous holiday drinks from Starbucks — they’re all decadently sweet, rich and bursting with a syrupy flavor. Maybe it’s just me, but I think it’s a tad too sweet and a bit too rich, even though I love how they capture the delicious holiday flavors. Of course, I found a recipe on Pinterest for a copycat Gingerbread Latte, but the recipes called for a simple syrup that required not one, but TWO cups of sugar! Not only that, but then you added 1/4 to 1/2 c of that simple syrup just to your one cup of coffee. Here’s a lightened-up version of the Gingerbread Latte. I made this two ways: 1). combined skim milk with unsweetened vanilla almond milk; and 2). just skim milk, but you can use whatever milk you enjoy the most. Like the Almond Milk Pumpkin Spice Latte, the spices don’t readily blend; that’s why I added only 1/4 t of the gingerbread spice mix, but you can always add more as you’d like for a more robust spice profile. The addition of the ground cloves to the cinnamon and ginger is what makes this drink a convincing copycat. The key to this latte like any latte is to froth the milk mixture before serving to get that perfect foamy consistency. This Copycat Gingerbread Latte has a much darker coffee profile to become a less-sweet take on the holiday favorite. On this Sunday, indulge a little and sip that Copycat Gingerbread Latte and all its perfection. Continue reading “Hurrying for the Holidays with a Gingerbread Latte”

Dairy-Free, Dessert, Gluten-Free, Lightened Up, Local Finds, Low Sugar, Side, Snack, Vegan, Vegetarian

Awesomely Easy Applesauce

IMG_5107If you were like me and bought apples at local orchards and leave with a gorgeous bag of fresh apples, you’ve probably already tackled apple chips or apple crisp — what’s left? Homemade applesauce. Yummm. Even better, take that applesauce one step further and add ginger, cloves, cinnamon, nutmeg and raisins. The cinnamon and cooking apples make your kitchen smell oh-so-inviting. I can honestly say I’ve never made applesauce from scratch before, and I expected a labor-intensive and arduous afternoon. I encountered quite the opposite. Using a food processor cut down on chopping time, and the apples cooked much faster than I anticipated. In fact, this was quite simple. The flavors from apple pie or crisp are all there. Use this Spiced Applesauce with Golden Raisins as a delicious substitute for a dessert, garnish with a small scoop of vanilla ice cream, and you have a healthier, yet deliciously tasty dessert or eat the applesauce plain and have a simple snack Continue reading “Awesomely Easy Applesauce”