Berry overnight oats

Adapted from Quaker Oats and Min Kwon

It ain’t pretty, but it’s okay

Ingredients:

  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup milk or nondairy substitute
  • 1/2 cup plain yogurt
  • 1 teaspoon chia seeds (optional)
  • 1 cup fresh mixed berries and fruit (in season)

Directions:

  1. Add oats to a glass jar (mason, jam, whatever) and pour in the non/dairy. Layer yogurt, et al. over.
  2. Leave it in the refrigerator (40° F or colder) for 8 hours or overnight.
  3. Enjoy in the morning, add additional liquid if you’d like. Best to eat within 24 hours.

The mixture will keep for up to 2 days. If you don’t add a banana, up to 4 days. Use a one-to-one ratio of raw oats and your choice of milk, yogurt, or any other dairy substitutes. Other suggested toppings: fruit (fresh or dried), nuts, nut butter, seeds, protein powder, granola, coconut, spices, citrus zest and vanilla extract. I didn’t have any chia seeds or berries in my house, alas, so I subbed with my favorite Bonne Maman confiture (jam preserves). Why oh why are healthy fruits and vegetables so expensive. I miss Germany.

~Jessica

Plum berry smoothie

IMG_20180814_075852.jpgAdapted to meet Michael’s approval

Ingredients

  • 1 cup almond or coconut milk
  • 1/2 cup vanilla kefir (or whatever yogurt you have)
  • 2 large bananas, peeled (frozen ahead of time if you remember)
  • 1 plum, frozen, quartered
  • 1/2 cup blueberries
  • 1 tablespoon chia seeds
  • 2 dates
  • 3 ice cubes

Directions:

  1. Pour in the almond milk. Add the kefir/yogurt and chia seeds and dates, to soak a bit and soften. Add the frozen plum. Add the two bananas, halved. Rinse your blueberries, and de-stem them if needed, before adding. Add the ice cubes. Blend all. Serve cold.

I froze my plums that I had quartered and de-pitted. I now have two more cut plums sitting in the freezer for the next couple of smoothies.

~Jessica

Blueberry banana smoothie

IMG_20180813_093705Adapted according to Michael’s preferences

Ingredients

  • 1 cup almond or coconut milk
  • 1/2 cup pomegranate kefir (or whatever yogurt you have)
  • 2 large bananas, peeled (frozen ahead of time if you remember)
  • 3/4 cup blueberries
  • 1 tablespoon chia seeds
  • 3 ice cubes

Directions:

  1. Pour in the almond milk. Add the two bananas, halved. Rinse your blueberries, and de-stem them if needed. Add the kefir and chia seeds. Add the ice cubes. Blend until ready to serve.

I read that you can also freeze plums with a similarly nice slushie effect, so I quartered and de-pitted one for the next batch, sitting in the freezer now.

~Jessica

Green berry smoothie

IMG_20180708_222343-COLLAGE.jpg

Adapted from Diethood

Ingredients:
FOR THE BERRIES-MIXTURE
1-1/2 cups halved strawberries
1 banana
1/2- cup plain yogurt (I used Lifeway pomegranate kefir)
2 tablespoons honey
1 cup crushed ice
FOR THE GREENS-MIXTURE
2 cups torn kale leaves , packed (I used baby spinach)
1 green apple , quartered (optional)
1 banana
1/2 cup plain yogurt (I use Stonyfield Organic whole milk)
1/4 cup coconut/soy milk
2 tablespoons honey
1 cup crushed ice

Directions:
Freeze strawberries and 1 banana for 20 minutes. During that time, blend the kale, 1 banana, yogurt, honey, and ice until smooth and creamy. Divide into four portions and freeze for 20 minutes. Meanwhile, blend frozen strawberries, banana, yogurt, honey, and ice until creamy and smooth. Pour strawberry smoothie over kale and serve immediately.

Summertime means looking for cold, fresh, in-season recipes. This hits all the right spots for breakfast and a sweet treat. Plus, spinach has iron for us anemics!

~Jessica

 

Green monster smoothie

Adapted from Oh She Glows

Ingredients:

  • 1 cup almond or coconut milk 
  • 1/2 cup kefir or plain yogurt 
  • 1-2 cup de-stemmed baby spinach 
  • 1 large ripe frozen banana, peeled and chopped into chunks 
  • 3/4 cup blueberries/strawberries 
  • 1 tablespoon chia seeds 
  • Pinch of ground cinnamon 
  • 2-4 ice cubes

Directions:

  1. Combine all ingredients in blender.
  2. Serve cold. Feel free to use whatever berries or fruit are in season!

I prefer the flavor of almond milk and whole milk kefir. Make sure you chop the banana before freezing, or it will get messy — peeling a browned slimy peel off freezing cold bananas. Perfect for summer!

~Jessica

“Recipes” for DIY at-home facial

  1. Exfoliate
  2. Steam
  3. Mask
  4. Tone
  5. Moisturize

To exfoliate, mix sugar and honey and olive oil. Rub into skin for a minute. Wash off.

Steam for 10-15 minutes.

To masque, use a clay mask (oily skin) or mix plain yogurt with turmeric (and mashed banana if you have a overripe one). Leave on for 5 minutes. Use a cleanser to remove the mask.

To tone, mix diluted apple cider vinegar with witch hazel and a drop of tea tree oil. Wipe off with some cotton.

To moisturize, some jojoba oil and a drop of tea tree oil. Spot treat acne before bed.

Some other suggestions: Reader’s Digest

Berry smoothie

IMG_3124

peanut butter creaminess on top

Adapted from Food Network Kitchen

8 ounces (225 g) fresh/frozen mixed berries (I had fresh strawberries)
2 spoonfuls of peanut butter (no bananas!)
3/4 cup (175 mL) plain yogurt, whole milk
1 cup (235 mL) almond milk
1/4 cup (60 mL) cranberry juice
1 – 2 spoonfuls of honey
ice

I would add ground flax seed and a handful of spinach if I had any. I could have added a spoonful of chia seeds, or chopped frozen bananas, or some cooked oatmeal if I wanted a thicker smoothie. Optional: Add 1/2 cup coconut water. I might try hemp, hazelnut, coconut or rice milk to substitute in the future!

~Jessica

One avocado one banana bread

Adapted from Food Network and A Little Yum. Similar to a previous post.

80 g (3/4 cups) all-purpose flour
3 spoonfuls of sugar
pinch of baking soda
pinch of salt
ground cinnamon, nutmeg, cloves (subbed with 5 spice powder)
1/2 avocado, chopped (we used the whole, made for a very moist cake)
1 egg
dash of pure vanilla extract
orange zest (optional — have used apple juice before!)
1 very ripe banana, mashed
2 spoonfuls of honey
100 g (4 tbsp) butter, softened
a couple splashes of milk (optional)

Preheat oven 175 deg C. Mix the dry ingredients together. Whisk the wet ingredients together. Combine the two. Pour into buttered baking dish. Bake for 35-40 minutes. Cool. Slice. Serve.

~Jessica

Cream cheese banana bread

Adapted from BuzzFeed

Serving Size: 10 slices.

1 large egg
175 g cane sugar
113 g butter
57 g sour cream (Greek yogurt may be substituted)
2 splashes of vanilla extract
2 ripe bananas
128 g all-purpose flour
1 g baking soda
pinch of salt

Cream Cheese Filling:
1 large egg
113 g softened cream cheese
57 g granulated sugar
3 heaping spoonfuls of all-purpose flour

Mix wet ingredients, then mix dry ingredients. Then mix cream cheese filling. Layer half batter, then filling, then top with the rest of the batter. Bake at 180 deg C for 50 min. Mine came out a bit dense, not sure why — I think my other recipe came out much better!

~Jessica

One banana banana bread

Adapted from Simply Recipes and Alton Brown and smitten kitchen

80 g all-purpose flour
1 g baking soda
Pinch of salt
3 spoonfuls of brown sugar
cinnamon, ground nutmeg, ground cloves
2 spoonfuls of honey
1 brown banana, peeled and mashed
130 g butter, melted
1 egg, beaten
dash of vanilla extract
handful of chopped walnuts
5 mL bourbon (optional)

Mix dry and wet ingredients separately. Then combine in a buttered oven-safe dish. Bake at 175 deg C for 40 minutes. I tossed in a bit of leftover unfiltered apple juice too. Great for that one banana you forgot about!

IMAG3011.jpg

~Jessica