Tag: how to

"How To" Guides, Dairy-Free, Drinks, Lightened Up, Low Sugar, Vegan, Vegetarian

Homemade Oat Milk!

Annie

Hi, all! Thanks for bearing with me as a took a hiatus graduating from my nurse practitioners program, passing my NP boards (yay!), and taking this summer to work as a nurse. Having just finished out whirlwind weeks of weddings and travel, I’m ready to continue to share delicious recipes with you. I recently discovered the best kept secret: making homemade “milks!” If you haven’t figured out, my go-to milk to buy is unsweetened almond milk. While it’s pretty inexpensive in the land of milk alternatives, this last summer I worked as a nurse at a peanut-free and nut-free camp. A quirky preference I have is only using creamer in hot coffee. (I prefer almond milk in my cold brew due to the coffee’s smoother, less bitter flavor.) I tried oat milk from my grocery store and fell in love with its richer and thicker consistency compared to its milk counterparts. Here’s how to make homemade Oat Milk, so you too can enjoy oat milk without the cost for coffee, smoothies, or however you choose to enjoy!

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"How To" Guides, Dairy-Free, Gluten-Free, Meal Prep, Side, Soup, Vegan, Vegetarian

How to Tackle That Butternut Squash

Annie

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Every once in a while, I’ll do a how to guide. This summer I wrote about pineapple and mango — two summer produce that are typically costly to buy prepped and cut up. Plus, I love using the two of these for smoothies, snacks or toppings for overnight oats. But summer is over and fall is upon us, so I’ve traded my fruit for squash. I’ve already tackled delicata squash and spaghetti squash, so why not turn to the most beloved of all squashes: butternut squash.  Usually I roast squash and peel away the skin after, but I think this technique of peeling first saves a bit more of the squash and is less messy. After learning How to Peel & Cut Butternut Squash, I made a creamy fall bisque (obviously recipe here).

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"How To" Guides, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

How to Slice Mango like a Pro

Annie

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Cutting a mango may be a little intimidating, especially when it has that large pit in the center. With a sharp knife, it’s really quite easy. Once you have your perfectly sliced mango, top oats, smoothies bowls or tacos. Add to salads or salsa. Slice, prep and freeze servings for smoothies. Use for anything! Mangos are a great way to make a dish sweet without adding any extra sugar. Here’s a guide for How to Slice a Mango.

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"How To" Guides, Local Finds

Primetime for Pomegranates

Annie

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This “how to” is really simple: How to Easily Remove Pomegranate Seeds. This is such a great winter fruit. As a superfood, pomegranates are a perfect snack, a juicy salad or breakfast topping and a natural addition to desserts. You just grab a knife, bowl filled with water, and a wooden spoon. Wear and apron or clothes you don’t care if they’re stained because the juice can splash! But it’s definitely worth the effort. Pomegranate seeds are just so delicious, you can’t help but eat them by the handful.

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"How To" Guides

Flu, Flu Go Away

Annie

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If you haven’t noticed, I’ve been slowly gearing up for this “How to” Maintain Winter Wellness.” Superfood tea, naturally flavored water . . .  all ways to try to give your immune system a quick boost during this cold weather.  I wish there was a special formula to stay healthy through the winter. Maybe a dash of good luck is all that’s needed, but I do believe there’s something to be said for eating well to prevent sickness. With the flu season upon us, we already know it’s a gamble. Getting sick? No thank you. You wouldn’t run a marathon tomorrow without training, so why not do everything in your power to keep you balanced for tomorrow? Here are some ideas of what I like to incorporate in recipes to help my body stay healthy during the cold winter months ahead.

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"How To" Guides, Local Finds

Addicted to Avocados

Annie

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Have you ever gone to the market or grocery store and think you’ve stumbled upon the most perfect avocado? You obviously gave the avocado a gentle squeeze, and it was just soft to your touch, as well as a deep dark green in color. Then you get home, cut into it, and it’s far from ideal; you spy brown patches scattered throughout its light green flesh. Then how do you distinguish a ripe avocado from an overly ripe or  bruised one? I saw this trick on Pinterest a couple years ago, and I’ve been using it ever since. By removing the brown, circular stem from the top of the avocado, you’ll have another tool in your arsenal to ensure you’ve found a perfectly ripe avocado. So easy and simple — like me, you’ll wonder why you never thought How to Find Ripe Avocados to do this before.

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"How To" Guides, Local Finds

Eat More Kale

Annie

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Kale is absolutely lovely — savory, hearty, earthy and versatile. That large spiny stem running down the middle of it is far from wonderful; it’s an added pain. Unless your recipe calls for the spine intact, such as a quiche, this way allows you to focus on the leaves and the best part of those leafy greens. While I show this “How to” with Dinosaur Kale (as known as Tuscan Kale for its prevalence in Italian cuisine), Curly Kale works just as well. Now you can really (and easily) eat more kale.

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"How To" Guides, Dairy-Free, Gluten-Free, Local Finds, Side, Vegan, Vegetarian

Deliciously Delicate Delicata

Annie

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Autumn brings all sorts of fun, unique and seasonal flavor — apple cider, pumpkin and pumpkin spice, different types of squash, roasted vegetables . . . I discovered delicata at the Ithaca Farmer’s Market last fall, and it effortlessly became one of my personal favorites to enjoy. And you leave the skin on so it’s even that much easier to prepare compared to most. If you like butternut squash or sweet potatoes, delicata squash has a similar smooth, creamy and sweet flavor (and can act as a substitute for either in recipes). Delicata squash is sometimes hard to find, but once found, definitely worth the buy.

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