hb – Page 15 – hb EATS

hb June 7, 2015

overnight oats

Overnight oats is a perfect summer breakfast substitute for warm oatmeal. It is light and refreshing, and SO easy to prepare the night before and grab-and-go in the morning. The natural sugars of the fruit sweeten the breakfast and help avoid adding processed sugars.

Mix and match with your favorite fruits and oatmeal toppings, and voilà! A simple and healthy summer breakfast.

Here is how I make it:

Overnight Oats Recipe (yields one serving)

Base:

1/2 cup quick cook oats

1/2 almond milk (or any milk you prefer)

1 teaspoon agave nectar

1/4 teaspoon cinnamon

Toppings:

1/2 banana, sliced

3 strawberries, sliced

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Other topping ideas:

raisins

slivered almonds

honey

Steps:

1. The night before you want to eat your oats, mix 1/2 cup oats with 1/2 cup milk in a small bowl. Add the agave nectar and cinnamon, and stir. Store in a sealed container in the refrigerator overnight to thicken.

2. The next morning, add your fruits and toppings, and stir into the thickened oats!

(if you are in a huge hurry the next morning, feel free to add your toppings the night before so you can literally grab-and-go in the morning. It will still taste great!)

hb May 30, 2015

summer quinoa salad

I created this recipe as a light, simple, and COLORFUL summer salad. Hope you like it!

You can definitely mix and match the vegetables to your liking- I just thought these added the brightest colors and best flavors.

Here is how I made it:

Summer Quinoa Salad Recipe: (yields around 3 servings)

quinoa:

1 cup quinoa

1 cup low sodium chicken broth

1 cup water

3/4 cup canned corn

1/2 cup chopped red bell pepper

1/4 cup crumbled cotija cheese

1 handful of chopped fresh cilantro

dressing:

2 tablespoons lime juice
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4 tablespoons extra virgin olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon cumin

steps:

1. combine quinoa, chicken broth, and water into a pot and bring to a bowl. cover and simmer until there is no longer liquid and the grains are translucent, around 15 minutes (or follow the cooking instructions on quinoa package). Place quinoa in fridge to cool.

2. whisk together the lime juice, olive oil, salt, pepper, and cumin. set aside.

3. once the quinoa has cooled to at least room temperature, combine quinoa, corn, red bell pepper, cotija cheese, cilantro into a large bowl. add around 2 spoonfuls of the lime dressing and toss to mix. Enjoy!

p.s. salad is even better the next day after the quinoa has absorbed all the flavors- great dish to make ahead of time.

hb May 30, 2015

roasted edamame hummus

This is my greatest creation. Ever. Ok, that might be a little dramatic, but I was pretty pleased with this edamame hummus dip I whipped up. Enjoy!

Here’s how I made it…

Roasted Edamame Hummus Recipe:

1 cup shelled edamame (I used frozen ones, and defrosted in the microwave)

2 tablespoons lemon juice

2 tablespoons tahini paste

1 teaspoon chopped garlic

1/2 cup extra virgin olive oil

1/2 cup water

1/2 teaspoon salt
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1/4 teaspoon black pepper

1/4 cup packed fresh cilantro

steps:

1. turn oven on to broil. lay the cup of defrosted, shelled edamame on a baking sheet and spray with cooking oil. place the baking sheet into the preheated oven, and WATCH CAREFULLY for about 5-10 minutes depending on your oven, or until edamame is perfectly roasted and golden brown (see pic above)

2. let roasted edamame cool while you accumulate other ingredients.

3. pour the edamame, lemon juice, tahini paste, and garlic into a food processor (or blender) and blend as much as possible. gradually add in the olive oil and water. finally, add the salt, pepper, and fresh cilantro and blend once more until all ingredients are fully incorporated, and the consistency is to your liking.

hb May 29, 2015

cinnamon sugar donut muffins

Cinnamon.. sugar…donut… muffins…need I say more? These mini desserts are BEYOND addicting, and quite a crowd pleaser. Hope you enjoy! (I have to admit I didn’t come up with these myself…but they are just too good not to share. here is the original recipe)

Donut Muffin Recipe: (yields 24 muffins)

1/2 cup white sugar

1/4 cup melted margarine

3/4 teaspoon ground nutmeg

1/2 cup milk

1 teaspoon baking powder

1 cup all-purpose flour

1/4 cup melted margarine

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1 teaspoon cinnamon

steps:

1. preheat your oven to 375 degrees F, and grease 24 mini-muffin cups.

2. first mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. then add the milk and mix. finally, mix in the baking powder and flour until everything is combined.

3. fill the mini muffin tins about halfway full with the batter, and bake in the preheated oven for 15-20 minutes, or until the muffins are golden brown on top.

4. while the muffins bake, prepare two separate bowls: one with the 1/4 cup melted margarine, and one with the 1/2 cup of sugar combined with the cinnamon.

5. remove muffins from the tins. dip each muffin first into the melted margarine, and then into the cinnamon sugar (don’t be skimpy here- this is the BEST part). let cool and eat up!

hb May 27, 2015

homemade acai bowl

SO much cheaper than a restaurant, and SO easy/delicious!

Any healthy market (ex. Trader Joes, Sprouts, Whole Foods) will sell bags of frozen acai in the frozen fruit section…a bag of four individual acai packs will only cost around $5-$6 and will yield you four servings!

Here are the ingredients I used for my homemade acai bowl (but you can easily mix and match to your own preferences): frozen acai pack, banana, blueberries, almond milk, strawberries, granola, chia seeds, ground flaxseed.

Here’s how I made it:

Homemade Acai Bowl Recipe (yields 1 acai bowl)

acai bowl base:

1 frozen acai packet (I used Sambazon’s Superfruit Acai Berry Packs)

1/2 banana

1/4 cup frozen blueberries

1/4 cup almond milk (or other milk preference)

1/4 cup water
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1 tablespoon ground flaxseed (optional)

topping ideas:

fruits (bananas, strawberries, blueberries, mango, etc.)

granola (I used Kashi’s GOLEAN Crunch!)

chia seeds

coconut flakes

slivered almonds

Steps:

1. Break up your frozen acai pack and place chunks into your blender or food processor.

2. Add banana, blueberries, almond milk, water, and ground flaxseed. Blend until smooth sorbet texture.

3. Pour into a bowl and add toppings of your choice!

hb

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