I'm a big proponent of using up leftovers and avoiding food waste. It pretty common for me to re-purpose last night's dinner and eat leftovers for breakfast, especially when it's takeout. Garlic fried rice is one of my go-to's or simply add an egg to your pad see ew like I did here. Happy leftover eating!
Monday, April 25, 2016
Recipe: Coconut milk overnight oats with chia, mango, & strawberries(makes 2 mason jar pints)
1 can coconut milk
3/4 cup almond milk
1/2 cup oats (I use the ancient grains blend from TJ's that also has pepitas & almonds)
1/4 cup unsweetened flake coconut
2 tablespoons chia seeds
honey to taste
fresh fruit chopped into small bite-sized pieces(anything goes!)
In the first bowl, combine chia seeds, coconut flakes, honey(I used about a teaspoon), and coconut milk. Allow to sit while you prepare the oats. In a separate bowl, add almond milk, oats, and more honey to taste. Assemble with a layer of oats on the bottom followed by fruit, the chia-coconut mixture, more fruit, and the rest of the oats. Top with extra fruit and a sprinkling of shredded coconut. Allow to sit in the fridge at least 3 hours or overnight to soften.
Posted by Julie at 8:30:00 AM
Labels: chia seeds, coconut, coconut milk, fruit, healthy, honey, mango, overnight oats, spring, strawberries, summer, sweet
Sunday, April 24, 2016
1 cup dry roasted, unsalted pistachio meats(Trader Joe's sells 'nutmeats' so you don't have to shell them)
1 tablespoon sunflower or other light vegetable oil
2 teaspoons honey
1/8 teaspoon salt
Put all ingredients into a food processor, blend for at least 3 minutes until smooth. Taste for seasoning(add more honey or salt if needed) and make sure the texture is where you want it. Add more oil if it seems too dry to spread. Store in a mason jar in the fridge for up to a month.
I plan on spreading this on toast, globing it into my oatmeal, and I may try it over pasta with some garlic added. The possibilities are endless!
Posted by Julie at 12:19:00 PM
Saturday, April 23, 2016
Recipe: Coconut Encrusted French Toast with Lime Infused Maple Syrup & Fresh Mango (serves 2)
4 slices brioche (1.5 inch slices)
1 can coconut milk (13.5floz)
2 tablespoons brown sugar
1 teaspoon vanilla extracts
pinch of salt
1 1/2 cups unsweetened flaked coconut(if they are large pieces, throw them into a food processor for a few pulses)
1/2 of a fresh mango, diced
1/3 cup 100% pure maple syrup
zest of 1/2 lime
1 teaspoon coconut oil
Pre-heat oven to 350 degrees. Whisk coconut milk and the next 4 ingredients in a shallow/wide bowl until combined. Place coconut on a plate for easy dipping. Soak each brioche slice in coconut milk mixture for a minute per side. Place onto the coconut and make sure each side is covered in flakes. Heat a griddle or skillet over medium heat with enough butter/coconut oil(I do about 50/50 of each) to cover the base of the pan evenly. Griddle the toast flipping once, until each side is a gorgeous golden brown. Place on a cookie sheet and bake for 5-7 minutes or until they stiffen up a bit.
For the syrup, heat in a small sauce pan with the coconut oil until just bubbling. Turn off the heat and add the lime zest.
Serve with powdered sugar(optional) and additional lime zest over the top.
Posted by Julie at 11:34:00 AM
Labels: coconut, coconut milk, Coffee, french toast, indulge, lime, mango, maple syrup, sweet, tropical
Saturday, April 16, 2016
4-6 slices of pain pauline(Trader Joe's sells it) or any bread you have around...
1/2 cup milk
1 rounded tsp sugar
1 tsp vanilla
pinch of salt
1/4 cup peanut butter
2 bananas, thinly sliced into rounds
maple syrup to serve
Directions: Whisk eggs, milk, sugar, vanilla, and salt in a wide/shallow bowl. Spread insides of all slices of bread with peanut butter. Place one layer of banana slices on 1 half then top with the other(sandwiched). Dip each sandwich in the egg mixture, allowing the custard to soak through the bread. Griddle with a good layer of melted butter until golden brown, flipping halfway through. Serve with a drizzle of peanut butter, maple syrup, & powdered sugar.
Posted by Julie at 11:02:00 AM