Breakfast/Brunch, Dairy-Free, Gluten-Free, Vegan, Vegetarian

Decadently Different Ginger Lemon Zest Oatmeal

Ginger Oatmeal with Lemon Zest

This Ginger Oatmeal with Lemon Zest seemed decadently different. I have a lot of fresh ginger kicking around from making Cranberry Orange Tea with Ginger and the peanut sauce for the Asian Peanut Zucchini Noodles. Freshly grated ginger is a bit stringy, so I used a combination of ground and fresh ginger to get the taste. The lemon zest adds a bright flavor and then topped with blueberries and juicy pomegranate seeds and your tastebuds won’t know what hit them.

Continue reading “Decadently Different Ginger Lemon Zest Oatmeal”

Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Going Bananas for Banana Bread

IMG_6054

Banana Bread Oatmeal sounded absolutely delicious for breakfast while stuck in snowy Boston. The sliced bananas cook directly in the oatmeal and transform into something sweet and gooey. No extra sweetener needed for this one. Top with fresh fruit like blueberries, cinnamon covered almonds and dried cranberries for a hearty breakfast. I made this last week during yet another snow storm in Boston. Great week to move, right?

Continue reading “Going Bananas for Banana Bread”

Dairy-Free, Dessert, Gluten-Free, Lightened Up, Low Sugar, Vegan, Vegetarian

Excuse My Buckeyes (But They’re Champions)

IMG_5798

Ok, I admit that these buckeyes look slightly horrifying — like I made them while sleepwalking or maybe even blindfolded. The real story? It was snowing today, so  I had to go skiing with on a Monday. (If you don’t believe me, see below.) The skiing was better than either of us anticipated and we stayed a wee bit too long. Hence why my healthy buckeyes were clearly made in haste, but don’t let these sloppy looks deceive you. They taste like a Reese’s for those of you, who have never had them. As both my parents are from Ohio and both OSU alums, we made buckeyes for every Thanksgiving when I was little. While they normally call for lots of butter and sugar, I lightened them up with dates instead. We needed some healthy buckeyes in time for the Ohio Oregon kick-off. (I promise to make new, more photogenic ones when I have ample time.) I’d like to think that my Healthy Buckeyes imperfection gave some perfection to Ohio State.

Continue reading “Excuse My Buckeyes (But They’re Champions)”

Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

A New Twist on the Classic Peanut Butter & Bananas

IMG_5785 This oatmeal just seemed right on a cold winter morning. (It was snowing today and 7ºF out.) A peanut butter and banana combination was maybe just what I needed. I wanted a heartier-than-normal oatmeal, so I opted for steel-cut oats instead of old-fashioned for a change. Swirl in some whipped, fluffier peanut butter along with cinnamon and top with a caramelized, gooey banana. The end result? My newest oatmeal creation — Peanut Butter & Cinnamon Oatmeal with Caramelized Banana. Continue reading “A New Twist on the Classic Peanut Butter & Bananas”

Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Apple Pie in a Bowl

IMG_5700

I wanted something that was filling, healthy but still sweet for breakfast. I saw a recipe for this apple pie oatmeal on Instagram. Why not slowly detox from the Holidays? The chia seeds and oatmeal add substance and protein, while the apples add fiber and vitamin C, and we’ll all need some extra vitamin C to combat the cold and flu season upon us. Another tasty way to transform an ordinary bowl of oatmeal to Apple Pie Oatmeal.

Continue reading “Apple Pie in a Bowl”

Breakfast/Brunch, Dessert, Snack, Vegetarian

Crazy for Scones

IMG_5559

I love scones. I may or may not be still in a cranberry pistachio phase, which inspired this Orange Scones with Cranberries & Pistachios recipe. (if you’re not convinced, see my Shaved Brussels Sprout Salad with Pistachios & Cranberries). I usually bring scones as a hostess gift, as a “thank you” or just because. I made this today as a special thanks for someone, who has helped me do some medical soul searching over the years. For those of you wondering, scones are a traditional English baked good that are both lightly sweetened and served with tea. Making scones from scratch are not as difficult as one may believe. There’s three basic butter rules that must be followed to ensure you’ll have perfectly delicious scones:

  1. The butter must be chilled.
  2. The butter must be “cut in” the dry ingredients with a pastry blender (easiest — like one here), a fork or even two knives (I think this is the hardest way). A pastry blender gives you the most leverage, it’s efficient, and prevent the butter form melting.
  3. The butter must resemble pea-sized pieces once cut in.

“Cutting in” the butter ensures the fat will be evenly distributed amongst the dry ingredients. It almost creates pockets of butter throughout the dough. I lightened up the traditional recipes and replaced heavy cream with unsweetened vanilla almond milk, cut the flour 50/50 with whole-wheat, and substituted egg whites for eggs. The orange zest adds in such an unique freshness, the fresh cranberries a tartness, and the pistachios a salty, yet nutty perfection. As breakfast or brunch, as a holiday treat or with a cup of coffee or tea, these Orange Scones with Cranberries & Pistachios are sure to please.

Continue reading “Crazy for Scones”

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”

Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Gingerly Eating Gingerbread Oatmeal

IMG_5423

If pumpkin is the poster child of fall, then cue gingerbread for being the poster child of Christmas and winter. I couldn’t bring myself to debut this before Thanksgiving. Gingerbread before Thanksgiving? It just didn’t seem right. I quite enjoyed eating this Gingerbread Oatmeal; it was a welcomed change from pumpkin and its pumpkin spice flavor. Molasses has a flavor all on its own; that dark, viscous syrup contains a uniquely sweet taste. Cue the ground ginger, cloves and cinnamon, and your oatmeal is transformed from basic to festive. Have some Gingerbread Oatmeal and now go tackle that Black Friday Shopping or post-Thanksgiving workout.

Continue reading “Gingerly Eating Gingerbread Oatmeal”