Banana Macadamia Nut Overnight Oats
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Wake up to breakfast already made with Banana Macadamia Nut Overnight Oats! Thick cut oats soak with milk, vanilla and cardamom overnight and then are topped with sliced banana, toasted coconut and macadamia nuts. A healthy, wholesome and quick breakfast.
- 1/2 cup old fashioned rolled oats (I use Bob's Red Mill gluten free)
- 1/4 teaspoon ground cardamom
- 1 pinch fine salt
- 3/4 cup low-fat milk (or milk of your choice, I used unsweetened vanilla Milkadamia brand)
- 1 splash pure vanilla extract
- 1/2 medium banana (sliced)
- 1 tablespoon macadamia nuts (dry-roasted, chopped)
- 1 tablespoon unsweetened coconut (toasted )
- 1/2 teaspoon hemp seeds
- 1/4 teaspoon chia seeds
- 1 teaspoon pure maple syrup
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Spicy Jalapeño Margaritas
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Celebrate Cinco de Mayo with a refreshing Spicy Jalapeño Margarita! I make mine by muddling fresh jalapeño and shaking it with tequila, cointreau, lime juice and vanilla syrup!
- 1 jalapeños (plus more for garnish (see notes))
- 4 ounces lime juice
- 4 ounces tequila blanco
- 2 ounces [vanilla simple syrup] (or use agave)
- 1 ounce cointreau
- ice
- lime wedges (for rim and garnish)
- margarita salt (for rim)
- coarse sugar (for rim)
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Mango Mezcal Margarita Slush
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Mango Mezcal Margarita Slush is an incredibly delicious icy adult beverage. The combination of a chili lime salt rim and frosty spiked mango cocktail will tantalize your taste buds. This recipe makes 3 cups and will serve 2 to 4 depending.
- lime wedges (for rim)
- 1 tablespoon tajin (chili lime salt, for rim)
- 1 cup ice
- 1 pint mango sorbet (dairy free)
- 2 to 3 ounces mezcal
- ½ lime (juiced)
- 4 to 5 ounces DRY Non-Alcoholic Bontanical Bubbly (vanilla or use cream soda)
- lime slices (for garnish)
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Pesto Fried Eggs
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Pesto Fried Eggs are a breakfast game changer! Eggs are cooked in a simple homemade basil pesto, giving them a delicious garlicky and herbaceous flavor. Super simple and easy to prepare!
- nonstick spray (olive oil or avocado oil)
- 2 tablespoons basil pesto (store bought or homemade)
- 2 eggs
- 1 pinch kosher salt
- black pepper (freshly ground )
- parmesan cheese (freshly grated, for serving)
- 1 pinch red pepper flakes (for serving (optional))
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Blackberry Hazelnut Spring Salad
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Blackberry Hazelnut Spring Salad is a simple salad bursting with sweet and juicy blackberries, toasted hazelnuts and tangy goat cheese. All of this on a bed of peppery arugula, spring greens, fresh herbs and drizzled with a creamy champagne vinaigrette. Serve as is or with grilled chicken, shrimp or salmon... really anything.
- 1/4 cup champagne vinegar
- 1/4 cup olive oil
- 1/2 lemon (juiced)
- 1 tablespoon dijon mustard
- 1/2 teaspoon kosher salt (more or less to taste)
- 1-2 pinches black pepper (freshly ground )
- 2 to 3 ounces baby arugula
- 2 to 3 ounces spring mix
- fresh mint leaves (to taste)
- torn fresh basil leaves (to taste)
- 1/4 cup toasted chopped hazelnuts
- 1/4 cup crumbled goat cheese
- 8 ounces blackberries
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Simple Breakfast Salad
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This Simple Breakfast Salad is full of wholesome and healthy ingredients. Power salad greens topped with seared cherry tomatoes, toast croutons, everything avocado slices and quick-poached eggs. This recipe makes one salad but can easily be doubled.
- 2 teaspoons olive oil
- 5 to 6 cherry tomatoes (halved)
- 1 pinch kosher salt
- black pepper (freshly ground to taste)
- red pepper flakes (optional)
- 1½ teaspoons white vinegar (per egg used)
- boiling water
- 1 egg
- 2 handfuls power salad greens
- 1 slice favorite bread (toasted and cut into cubes)
- 1/2 of a small avocado (sliced)
- everything seasoning
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Drunken Noodles with Chicken
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Craving a giant bowl of Drunken Noodles? (me too!) Stir fried chiles, shallots, garlic and ginger tossed in a simple soy-based sauce with tender chicken and wide rice noodles. Although there is a bit of prep involved, once you start cooking this recipe comes together rather quickly.
- 1 pound chicken breast halves (sliced)
- 2 tablespoons water
- 1 teaspoon soy sauce
- 1 teaspoon light olive oil
- 2 teaspoons cornstarch
- 1½ teaspoons dark brown sugar
- 1 tablespoons water
- 2 teaspoons low-sodium soy sauce
- 1 tablespoons dark soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons oyster sauce
- 10 ounces rice noodles
- 3 tablespoon olive oil (extra light)
- 3 cloves garlic (sliced)
- 1/2 teaspoon ginger (freshly grated)
- 1/3 cup shallot (sliced)
- 2 green onions (3-inch pieces julienned)
- 1 cup thai or holy basil (lightly packed (see notes for substitution))
- 2 teaspoons Chinese wine (I use Shaoxing)
- 1 to 3 serrano chiles (or jalapeños or thai chiles)
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Greek Lemon Rice Pilaf
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Greek Lemon Rice Pilaf is a flavorful pasta and rice side dish. Toasted orzo and rice cook with garlic and onions simmer in broth before being tossed with minced parsley, lemon zest and juice. This simple, one-pot rice and pasta dish is easy, versatile and goes with just about everything.
- 4 tablespoons unsalted butter
- 1/2 medium yellow onion (diced small (about 1 cup))
- 2 large garlic cloves (minced)
- 1 cup orzo pasta
- 1 cup long grain white rice
- 2 cups low-sodium chicken broth
- 1/2 cup water
- 3 tablespoons minced fresh parsley
- 1 large lemon (zest and juice)
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Coconut Popcorn
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Coconut popcorn is a healthy twist on a traditional popped corn. Popcorn kernels are stove-popped in coconut oil for a healthy alternative!
Skillet Beefaroni
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If you’re looking for a simple yet flavorful dinner, this Skillet Beefaroni is easy and delicious. And BONUS it’s all made in one skillet, topped with cheese and slipped under the broiler. Serves 6 to 8 in under an hour.
- 1 small yellow onion (quartered)
- 1 medium carrot (roughly chopped)
- 1 short celery stalk (roughly chopped)
- 6 cloves garlic (peeled)
- olive oil spray
- 1 pound (96%) lean ground beef
- 1 teaspoon dried oregano
- 3/4 teaspoon dried marjoram
- 3/4 teaspoon dried basil
- 1/4 to 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste ((rounded))
- 3 cups low-sodium chicken broth
- 28 ounces canned crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 pound dried elbow macaroni
- 1/3 cup grated parmesan cheese
- 1 cup shredded mozzarella
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