Baked Peach Oatmeal

A friend passed this recipe on to me and I tweaked it just a bit to my liking.  It is delicious!  You can save the leftovers and eat from it for several days after.   It is great reheated or eaten cold straight from the fridge.  Add an extra splash of almond milk for extra creaminess.

Summer Squash Soup

I made this soup last night for book club.  The soup is creamy, yet light because of the fresh summer vegetables.  I prefer it served warm.  I also will try it with cauliflower next time in place of half the potatoes.

Summer Squash Soup

Ingredients

2 Tbsp olive oil (or vegetable broth)

2 spring onions with tops, chopped

2 Tsp salt

1/4 Tsp red pepper flakes 

2 Tbsp fresh rosemary, chopped

1 lb yellow squash, sliced into 1/2 inch pieces

1 lb zucchini, sliced into 1/2 inch pieces

1 lb white potatoes, peeled & cut into 1/2 inch cubes

3 cloves garlic, chopped

4 cups vegetable broth

1 cup unsweetened soy milk (or almond)

Almond Butter Chocolate Overnight Oats

I've been hearing about "overnight oats" for some time, and have been wanting to try them out.  No better time than summer, when life is a bit (okay, A LOT) less rat-race than the school year.  This recipe is from My Whole Food Life, a blog that my friend Kim turned me on to.  It is such an easy breakfast, especially for busy mornings, and you could easily make several days or a week's worth at a time in individual jars for easy eating.  This is an awesome nutritious breakfast, filled with many superfoods. 

Cacao powder comes from the bean of the cacao plant.  It contains a rich supply of antioxidants and is a good source of dietary fiber.  It is also known to be one of the highest dietary sources of magnesium, flavanols, and polyphenols. 

Chia seeds are also a nutritional powerhouse with a lengthy list of health benefits.  It is a source of Alpha-Linolenic Acid (ALA), and Omega-3 essential fatty acid that helps support normal cardiovascular function and fiber which helps support normal functioning of the digestive tract and healthy lipids.  Chia seeds are easily digestible and do not need to be ground.  They absorb liquid and are ideal for hydration and feeling full.  

I use steel cut oats and eat mine cold straight out of the fridge in the morning.  If you are not a fan of cold or chewy, you can use rolled oats for a creamier texture and could certainly heat it up in the morning if you prefer.  I add a splash of unsweet almond milk on the top of mine in the morning, to moisten it just a bit.  Ahhh, perfection. 

You could play around with this recipe and make all kinds of yummy morning creations. Check out these 10 Overnight Oats Recipes from My Whole Food Life or create your own!

1/2 c. steel cut oats (or rolled oats if you prefer creamier texture)

1 t. chia seeds

1 t. ground flaxseed

2 t. cacao powder

1 T. almond butter

1 T. maple syrup (or 1 chopped, pitted date)

1/2 c. unsweet almond milk (add more if you prefer yours less firm)

pinch of salt

Put everything in a jar, stir well.  Cover and refrigerate overnight.  

Dawn

(recipe adapted from My Whole Food Life)

Orzo with Roasted Vegetables

I made this recipe with friends several weeks ago.  It takes some time to chop the vegetables, but otherwise is a simple recipe to make.  A great summer dish to serve your family and eat the leftovers for lunch!

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 tsp kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-snapped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp. kosher salt
1/2 tsp freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta (optional)
15 fresh basil leaves, cut into julienne

*Note - I use less olive oil than the recipe calls for - only what I need to coat the vegetables.  Also, I sprinkle the feta lightly over the dish.

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.  Roast for 20 minutes, until browned, turing once with spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.  Drain and transfer to a large serving bowl.  Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.  Let cool to room temperature, then add the scallions, pine nuts, feta, and basil.  Check the seasonings and serve at room temperature.

Recipe from Barefoot Contessa Parties, foodnetwork.com.

enjoy -
leanne

3 ,2 ,1 Salad Dressing

People ask me often, "What do you use for salad dressing?"  This dressing is our favorite, takes less than 5 minutes to make, and we always have the ingredients on hand.  It goes well with most any salad combination, but our favorite is spinach, strawberries, and walnuts.  We also love to eat it over raw kale! 

My girls like to take salads & dressing in their lunch boxes .  I found these cute mini dressing bottles at Target they will use this fall when school resumes.  

Jane's 3, 2, 1 Salad Dressing

Makes about 1/3 cup.

3 Tbs. balsamic vinegar

2 Tbs. mustard of choice (we use stone ground) 

1 Tbs. maple syrup

Mix all ingredients in a small bowl with a whisk until smooth.  Store in refrigerator. 

eat more salad-

leanne

Recipe from "Forks Over Knives."

Brown Crispy Rice Treats

I met my friend Joelle at the pool last week and she brought these to share!  A great snack for summers at the pool.  This is a great recipe to make with your kids too!

Brown Crispy Rice Treats

6 cups brown crispy rice cereal
3/4 cup peanut butter (or combinations of almond / cashew)
3/4 cup honey
1/2 cup sunflower seeds (or combinations of flax / chia)
1 tsp vanilla
1 tsp cinnamon

Spray mixing bowl lightly with non-stick cooking spray.  Measure crispy rice & seeds into bowl.  Mix nut butters and honey in a pot on the stove.  Heat until bubbly.  When bubbly, remove from heat, add vanilla & cinnamon.  Slowly stir nut butter mixture into crispy rice mix.  Pour and press into sprayed 9X13 pan.  Let cool and serve.

enjoy-
leanne

Summer Enchiladas

This is one of my families favorite meals!  It's easy, healthy, and you can use fresh summer vegetables!  

Enchilada Sauce

Ingredients:

1/2 cup diced red onion

1 tsp minced garlic

1/2 cup low sodium vegetable broth

1 tbs chili powder

1 tbs honey

1 tbs ground cumin

1/2 tsp salt

1 (28 oz) can or jar of crushed tomatoes (undrained)

Saute onion & garlic in a nonstick skillet for 5 minutes until tender.  Stir in broth and remaining ingredients.  Reduce heat and simmer 30 minutes.  

Enchiladas

Ingredients:

2 cups diced zucchini

1 (10 oz) package frozen whole kernel corn (or you can use fresh)

1 (15 oz) can black beans, rinsed and drained

3 cups Enchilada Sauce (see above)

8 tortillas 

1 1/2 cups shredded cheese (optional)

Preheat oven to 350 degrees.

Saute zucchini and corn in a nonstick skillet over medium-high heat for 5 minutes or until vegetables are tender.  Remove from heat and stir in beans.

Spread 1 cup Enchilada Sauce in the bottom of a 13X9 inch baking dish.  Spoon 1/2 cup zucchini mixture into each tortilla and roll up.  Place tortillas seam-side down in baking dish.  Spread remaining 2 cups of Enchilada Sauce evenly over the tortillas.  

Cover with foil and bake at 350 degrees for 30 minutes.  Uncover & sprinkle with cheese.  Bake for 10 more minutes uncovered until the cheese melts.

Hope you are enjoying slower summer days!

-leanne