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Hit the snooze button. Make these Blueberry Cobbler Overnight Oats the night before for a delicious grab and go breakfast.
Meal prep is key for busy weeks. I still don’t understand when I am counseling clients who tell me they skip breakfast. I need my fuel first thing in the morning to start the day.
I used to never hit the snooze button, but when I make my breakfast in advance I justify the little extra time I have in the morning to get ready.
This recipe is so easy to make!
I decided to use Wild Blueberries because I love how sweet and tart they are. Any fruit would work with this recipe. Wild Blueberries have twice (2x) the antioxidant capacity of larger, cultivated blueberries.
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This one pan Balsamic Kale and Vegetable Saute recipe can help get a side dish or dinner on the table in minutes.
This creation accidentally happened when I opened my refrigerator for dinner one night not knowing what I was going to have for dinner and just pulled out everything that I had.
I really liked how it turned out and now I purposely buy all these ingredients to make this recipe over and over again. Since my accidental recipe creation, I’ve made this recipe at least 3 more times already.
I mean, how easy is it? Just simply throw everything into one pan. With minimal prep and clean up, this is the perfect solution for a quick and easy weeknight meal.
Of course, you don’t have to create this exact combination. Use this recipe as a template and work with what vegetables you have. Any bean or other protein can be included as well. What vegetable combination would you create this dish with?
Add olive oil in a large skillet over medium heat. Saute the onions and peppers for about 1 minutes. Add garlic and cook for an additional minute, until garlic is fragrant.
Add mushrooms and chickpeas. Cook until mushrooms are tender. (Use a lid to generate steam if the pan starts to become dry)
Add kale, tomatoes, and balsamic vinegar. Toss vegetables to combine. Place a lid on top to allow kale to wilt. Remove lid and cook for an additional 2 minutes, removing excess liquid.
Season with salt and pepper, as needed.
Remove vegetable saute from the pan and garnish with parmesan cheese (if using).
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When breakfast sounds and tastes like dessert, this Cookie Dough Smoothie Bowl it worth waking up for.
Cookie dough for breakfast.
Yup, you heard that correctly. I love making cookie dough desserts with chickpeas. I had some leftover chickpeas in my refrigerator, but not enough to make one of my signature desserts, cookie dough bites.
I never thought I would be adding pulses to breakfast, but this fun creation adds a fun flair to breakfast, plus packs in extra fiber and protein. Remember cookie crisps? I feel like this is the adult version. Make a larger batch and enjoy these mini cookie dough bites when craving a sweet treat.
The smoothie.
With the extra addition of these little cookie dough bites, keeping the smoothie bowl simplistic is key. Just banana, almond butter, milk, and vanilla protein powder. The protein powder creates a fluffy texture to the smoothie bowl and adds satiety to feel full throughout the morning.
For the cookie dough bites: In a small bowl, combine chickpeas, maple syrup, and 1 teaspoon almond butter. Mash to combine. Fold in mini chocolate chips. Roll into small balls. Refrigerate for at least 15 minutes, or overnight.
For the smoothie: In a blender, combine banana, 1 tablespoon almond butter, vanilla protein powder, and milk. Blend to combine.
For a thinner consistency, add water. For a thicker consistency, add ice.
Pour smoothie into a bowl and top with chickpea cookie dough bites.
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A perfectly portioned dessert, these Almond Pear Crisps take less than 15 minutes to make! By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.
My boyfriend and I created the term “hankering” when we were in the mood for something sweet. At first, it meant chocolate chip cookies, but now it has transformed into any type of dessert. He supports my sweet tooth cravings.
One of my absolute favorite kinds of desserts is fruit crisps. I love the soft sweet fruit under a sweet crunchy crumble.
When our hankering kicked in, having a can of Libby’s pear halves came in handy. Libby’s wide variety of shelf-stable, conveniently packed, nutritious and delicious fruit and vegetable products, help busy families get fast, wholesome meals on the table without sacrificing flavor or nutrition, but in our case dessert ready in under 15 minutes.
Keeping canned fruits and vegetables come in handy since they are shelf stable. They have saved dinner time and time again.
According to the Canned Food Alliance, from a nutrition and sensory standpoint, recipes prepared with canned ingredients and those prepared using cooked fresh and/or frozen ingredients rate comparable. Canned fruits and vegetables are packed at their peak of harvest, which means they are packed at their peak nutrient value.
These canned pears can even be paired with the trendiest ingredients – coconut milk. In 2016’s Google trends report, coconut milk was on the list of ingredient trends. Instead of topping these Almond Pear Crisps with ice cream, try making coconut whipped cream!
Drain and dice pears. In a small bowl, toss pears with 1/2 teaspoon cinnamon. Evenly distribute pears into two oven-safe ramekins.
In a small bowl, combine remaining 1/2 teaspoon cinnamon, oats, maple syrup, almond butter, and almonds. Mix until combined, creating a crumbly texture. Add crumble on top of pears in the ramekins.
Bake in the oven for 10 minutes, until crumble begins to brown.
As the pear crisps are baking, beat coconut milk and powdered sugar until fluffy.
Remove pear crisps from the oven and top with coconut whipped cream. Serve warm.
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Traveling always inspires me to create my favorite travel eats at home. My recent France trip inspired me to make these Strawberry Lemon Ricotta Filled Crepes.
If you have been following my Instagram stories, you know last week I was traveling all around France with my sisters. Read my travel recap here: Part One & Part Two.
I love traveling because I always become inspired to develop new recipes for my blog. The first thing that I recreated the day after I came home was crepes! We had plenty of delicious crepes throughout our travels through France. The little crepe stands that we ordered crepes from, had their crepe making down to a science.
It was amazing to see how fast and seamless they worked. Their flipping skills are far more superior to mine. You guys know I even struggle with flipping pancakes, so I tend to make waffles instead!
Don’t worry, you don’t need any fancy crepe pans and tools to create delicious crepes in your own kitchen. You’ll just need a large nonstick pan, rubber spatula, and a little patience. It’s best to make the batter the night before and let it rest overnight in the refrigerator, allowing the flour to fully absorb into the liquid and give the gluten a chance to relax.
While it was tempting stuff my crepe with Nutella that I enjoyed in France, I wanted to try something new and a little lighter. The strawberries I picked up from the farmer’s market were perfect, so they definitely had to make an appearance in these crepes.
Crepes are a great blank canvas to be creative with fillings. Next time I will recreate a savory crepe that I enjoyed with Kelly when we were traveling at a conference.
Traveling inspires new recipes. With a recent trip to France, make these delicious crepes with a strawberry lemon ricotta filling in the comfort of your own home.
Ingredients
Scale
1/2 cup white whole wheat flour
1/2 cup oat flour
1 teaspoon sugar (optional)
1/4 teaspoon salt
3 eggs
1/2 cup milk
2 tablespoons canola oil
1/2 cup seltzer
Filling:
2 cups ricotta cheese
1 lemon, zested
2 tablespoons fresh lemon juice
2 tablespoons seedless strawberry jam
6 strawberries, finely chopped
Instructions
In a blender combine white whole wheat flour, oat flour, sugar (if using), eggs, milk, and canola oil. Blend until smooth. Transfer to a bowl and cover with a lid. Refrigerate overnight.
For the filling: Combine ricotta cheese, lemon zest, lemon juice, and strawberry jam. Stir to combine. Fold in chopped strawberries.
Slowly whisk in the seltzer into the batter. Coat a large nonstick pan with generously cooking spray. Heat over medium-high heat. Ladle 1/3 cup of batter into the center of the pan. Immediately tilt and rotate pan to spread evenly over the whole pan.
Cook until the bottom has slightly browned. Using a rubber spatula quickly flip the crepe and cook until the other side has browned. Remove from pan. Coat pan with cooking spray again and repeat with remaining batter.
To assemble, place the crepe on a plate and spread filling over half of the crepe. Fold opposite side over the filling to create a half-moon shape, then fold again into a triangle.
Top with additional ricotta cheese, strawberries, and lemon zest, if desired.
See notes for storage of crepes.
Notes
Refrigerate crepes between sheets of wax paper and wrapped in plastic for up to 2 days.
Keywords: crepes, France, lemon, strawberry, ricotta, travel
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Need a little afternoon pick-me-up? These Vanilla Espresso Energy Bites are a perfect energy boosting snack. I originally posted this recipe back in 2014 on my travels to Blog Brulee in Vermont. Boy, a lot has changed since that conference. That conference hands down was the most amazing experience and I contribute a lot of my blogging success from that conference. It gave me the confidence to turn my hobby into my business.
One of my biggest goals was to focus on my food photography. When you are sharing a recipe online, it has to look visually appealing. While some of my old recipes taste delicious, they are not very photogenic. I am working on updating old recipes this summer. This is one of my favorite energy bite recipes, but the photo definitely needed an upgrade. Every time I take food pictures, I am constantly learning and improving. It is a constant learning process.
If you are a coffee lover, you’ll love the addition of the espresso powder. It will give you that little jolt to power you through the afternoon. Find espresso powder in the coffee aisle of the grocery store.
Make these ahead and enjoy all week (if they even last that long). Just remember to store in the refrigerator, or they dry out and get very crumbly.
Add oats, flax seed, and chocolate chips in a large bowl. Toss to combine.
Add almond butter, maple syrup, and espresso in a small bowl and microwave for 30 seconds or until softened.
Combine the almond butter mixture with the oat mixture until combined. The mixture will be thick. Shape into tablespoon-sized balls. Store in refrigerator.
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Start your morning with this Green Goddess Smoothie Bowl. I haven’t had the best luck lately. When I was bringing groceries into my apartment, my canvas bag strap broke and the eggs in my bag ended up all over the floor of my kitchen. Back to the store I went because I was shooting a video for my Flourless Peanut Butter Chocolate Muffins that day.
Then, you may have seen on Instagram that I ended up with 3 stitches on my finger this week. Thursday, I was at Living Plate getting ready for a cooking class and washing a mandolin and accidentally sliced my finger. I headed to urgent care while two interns continued to prep for the class. These dietetic interns just started working with me and with my little accident, they saved the day! I got stitched up, headed back and the class was ready to go. The interns were rock stars! The class was ready to go and the class was a success! So maybe it really wasn’t a bad luck week, more like a clumsy week. Yes, I may have had my kerfuffle moments, but one thing that was consistently great this week, was breakfast. This Green Goddess Smoothie Bowl was enjoyed all week. I’ve been on a total smoothie kick lately and have been making this exact combo daily. I really do enjoy the act of eating smoothie bowls with a spoon. It helps practice mindful eating and you get to enjoy it for so much longer.
After every storm is a rainbow because I am now sitting on Lake Champlain with my bff’s in Vermont for the weekend. Girls weekend! What is everyone doing this weekend?
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Serve up this fresh Spring Salad with Raspberry Vinaigrette. The big debate: Are you for fruit on a salad or against it? I am ALL about adding fruit to salad. I love that little sweet bite. While I know some others who are completely against it, arguing otherwise.
Why not get fruits and vegetables in all in one shot? Salads don’t have to be boring. Someone recently said to me, “Since you are a Registered Dietitian, you’re probably going to tell me to eat more salads right”? As a Registered Dietitian, I’ll encourage you to eat more fruits and vegetables, that may be in the form of salad, but in other ways as well. The problem is “salad” sounds so boring. Unfortunately, most often the first thought of salad is the boring romaine lettuce, tomatoes, and maybe a few slices of cucumber.
The key to building a delicious salad is variety. Don’t get stuck with the same combination. Try adding different textures. I like to add roasted vegetables on top of a bed of greens to add an extra pop of flavor. Every week I roast a large tray of vegetables. Throughout the week they get tossed on salads, mixed into a stir fry or scrambled with eggs. That one meal prep solution has been a weekly staple for me.
I had the most delicious raspberry vinaigrette at a restaurant and I recreated my version for this salad. The sweetness naturally comes from fresh raspberries and balanced with white wine vinegar. Salad dressings are surprisingly very easy to make. This dressing can last for about a week in the refrigerator. Just give it a gentle shake before using.
On two plates, layer the arugula, asparagus, raspberries, red onion, almonds, and goat cheese.
For the dressing: Combine all ingredients in a blender or food processor and blend until smooth. Season to taste with salt and pepper. Store extra dressing the in the refrigerator for up to a week.
Drizzle salads with dressing.
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May 13th is National Hummus Day! Celebrate with this Cheesy Spinach Hummus Dip. Disclosure: I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
While it is perfectly acceptable to simply open a container of Sabra hummus and dive right in, to celebrate National Hummus Day, did you know hummus is very versatile in the kitchen?
Hummus = Happiness
I’ve recently been loving adding hummus to dressing and marinades. It adds great flavor and helps thicken it to create a creamy dressing. I recently made a lemon hummus tahini dressing for a grilled caesar salad recipe. So good!
Hummus is also an interesting idea for a coating in place of your typical dredging mixture. Next time you bread chicken cutlets, skip the milk and egg mixture and roll in a thin layer of hummus, then coat in a crunchy topping.
Don’t stop there! Hummus is also great in dip recipes to replace saturated fats with a heart-healthy plant-based protein hummus. A traditional warm spinach dip has at least one or a mixture of these calorically dense ingredients: cream cheese, mayonnaise, or sour cream. This Cheesy Hummus Spinach dip is just as creamy with swapping in hummus instead.
What is your favorite Sabra hummus flavor? My top three favorites are the classic, roasted red pepper, and olive tapenade. I recently saw a lemon twist flavor that I definitely need to try.
1/4 cup green onions, chopped + additional for garnish
1/4 cup parmesan cheese
Instructions
Preheat oven to 375˚F.
Combine Sabra Classis Hummus, garlic, spinach, cheddar cheese, Italian seasonings, and scallions. Spread into small casserole dish. Sprinkle parmesan cheese over the top.
Bake for 20 minutes or until heated through and cheese on top is melted.
Top with additional green onions and serve with pita crackers or vegetables.
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Are you ready to take dessert up to a whole new level? Chocolate + Peanut Butter + Cookie Dough – need I say more? Enter – Peanut Butter Cookie Dough Cups. Is there a certain way you eat certain foods? Anytime I eat a Reese’s peanut butter cup, I gently poke out the middle and eat that first then eat the edges. I like to say that is quirky (my bf thinks I’m weird). Then you have those who just bite a string cheese instead of pulling them into little strings are monsters! There was a recent Buzzfeed article that my bf and I were laughing at of how people eat certain foods. We’ve concluded that they just can’t be trusted. Just kidding, but in all seriousness who actually eats those foods like that? Back to these Peanut Butter Cookie Dough Cups. They are combining my all of my favorite treats into one: chocolate + peanut butter + cookie dough .. need I say more?
The base of the cookie dough is my favorite chickpea combination. The key is peeling the skins from the chickpeas to create a creamy cookie dough. I know this step might be tedious, but don’t skip it! I recently invested in a silicone mini muffin pan. The first round I made these, I used a regular muffin tin and used mini muffin liners. Now this way does work, but it is a little messier evenly lining the muffin liners with the chocolate and peeling them off when they are done. The silicone pan makes it so much easier, plus quicker clean up! Is there a certain food you eat a unique way?
In a food processor combine chickpeas, peanut butter, maple syrup, and oat flour.
Remove cookie dough batter from food processor and fold in mini chocolate chips. Place in the refrigerator until ready to use.
Over a double boiler, melt dark chocolate and coconut oil until silky and smooth.
Scoop 1 teaspoon in the bottom of a silicone mini muffin pan (or line mini muffin tin with muffin liners). Using the back of a spoon spread chocolate halfway up the sides of each muffin well. Place in refrigerator to harden for about 20 minutes.
Remove muffin pan from refrigerator and fill each muffin well with a heaping teaspoon of peanut butter cookie dough filling.
Remelt chocolate over double boil (if needed). Fill the mini muffin wells with remaining chocolate covering cookie dough filling. Smooth out the tops with a spatula.
Place in refrigerator until chocolate hardens. Remove peanut butter cookie dough cups from muffin pan and enjoy! Store extra cookie dough cups in the refrigerator.
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