Starbucks-copy strawberry overnight grains

Adapted from Kitchen Treaty and Life Made Sweeter

Ingredients:

  • 1 cup old-fashioned rolled oats
  • 1/4 cup red quinoa, rinsed
  • 3 1/2 cups water
  • Pinch sea salt
  • 2 (14-ounce) can coconut milk
  • 2 tablespoons chia seeds
  • 3 tablespoons honey or pure maple syrup + more to taste if desired
  • 1 cup strawberries, sliced
  • 1/2 cup sliced toasted almonds*
  • 1/4 cup coconut chips

Directions:

  1. Combine uncooked rolled / old-fashioned oats, milk / Greek yogurt and sweetener and spices if using.
  2. Scoop some of the oats into a bowl, mason jar or a resealable container.
  3. Slice or chop up some strawberries and layer over the oats.
  4. Spoon in the rest of the oats on top. Alternatively, you can just mix in the strawberries with the oats and just add everything into the jar or container all at once.
  5. Seal up the container and park it in the fridge overnight.
  6. The next morning, you can heat the glass jar up in the microwave for a hot breakfast or enjoy your overnight oats cold straight from the fridge. You can add more milk and any fun toppings of your choice.
  7. It should keep for 4-5 days.

To cook the quinoa or steel-cut oats:

  1. Add water to a large saucepan set over medium-low heat. Stir in the oats, quinoa, and salt. Cook on medium-low, uncovered, until the grains are just tender and the water has evaporated, 15-20 minutes.
  2. Remove from heat. Stir in the coconut milk, chia seeds, honey or maple syrup, and vanilla. Taste and add additional sweetener if desired. Allow to cool, then pour into eight separate containers (about 1 cup per container). I like to use mason jars because they have lids + they’re sturdy and portable.

I didn’t have quinoa or steel-cut oats this time, but I loved the texture in the Starbucks version (shaved coconut might be harder to acquire, or pricy). I didn’t have almonds or fresh fruit either, maybe when it’s in season… I used some cow’s whole milk, but will try coconut milk next, if I cook the oats and quinoa together.

~Jessica

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

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

Berry smoothie

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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

Strawberry chia jam

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Fresh  out of the pot

Adapted from Nadia Lim

Ingredients:
2 cups strawberries, frozen
3 tbsp honey
2 tbsp chia seeds
splash of vanilla extract (optional)
splash of water
splash of lemon juice

Directions:
Mix all ingredients except chia seeds. Cook in a small pot over medium heat for 5-10 minutes. Stir until thickened, breaking up the fruit. Sweeten to taste. Add the chia seeds and stir for a minute. Let jam cool slightly, then transfer to heatproof, sterilized jars (I adore Bonne Maman preserves, so I always save up their jars). Cover and let cool completely. Chill in the fridge until ready to use.

IMAG1293After looking up all of those interesting ways to use chia seeds, I became fascinated with this simple recipes. Only berries and sugar and chia seeds are essential, but I had the rest in the pantry, so hey, why not? All the little chia seeds look like strawberry seeds in the photo! I thought the vanilla flavouring unnecessary, so I wouldn’t add it next time. And it wasn’t overly sweet, as most jams are — a nice change!

~Jessica

Chia seed pudding, part II

IMG_2689Adapted from Wellness Mama retry of this

Ingredients:
2 cups almond-coconut milk
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1/4 cup maple syrup (or honey)
1/4 teaspoon cinnamon powder

IMG_2686

sprinkled with a touch of cinnamon

Instructions:
Whisk all ingredients together. Refrigerate overnight. Eat with fresh fruit in the morning.

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pre-almond topped

I wanted to try a chia seed recipe without using yogurt, because I love my yogurt, but I wanted to use up the almond milk before it expires (one week after opening, according to the label).

So I layered 3 spoonfuls of chia pudding with 2 spoonfuls of whole milk plain yogurt. Added chopped strawberries and toasted chopped almonds and a spoonful of jam to finish. This made enough chia pudding for six (small) servings.

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~Jessica

Chia seed pudding

IMG_2677Adapted from Giada de Laurentiis

Ingredients:
1 cup unsweetened almond coconut milk
1 cup plain Greek/organic whole-milk yogurt
2 tablespoons honey
1 teaspoon pure vanilla extract
1/8 teaspoon pink Himalayan salt
1/4 cup chia seeds
1 pint strawberries, hulled and chopped and sugared
1/4 cup sliced almonds, toasted

Directions:
Mix almond milk, yogurt, honey, vanilla, pinch of salt, and chia seeds together. Let sit 30 minutes before covering. Refrigerate overnight. Toss the berries in a wee bit of sugar and the almonds together. Serve pudding topped with the sweet nut-berries.

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I prefer using the metric system on this blog but I was terrible the first time I tried to “eye” the amount for all the ingredients, so I’ll leave them be. I don’t really like vanilla-flavored nut milk, so I was glad this worked out fine as long as I substituted honey for the maple syrup, which made it rather too liquid and not as viscous as a pudding out to be. I didn’t have sliced almonds so I chopped them myself before toasting them in the pan for a few minutes, until they had that nice warm toasty smell. Amber had a sizeable bag of chia seeds in the fridge, and she was just eating them raw before — hence, this for breakfast.

~Jessica

Mixed berry cheesecake galette

I’ve previously tried smitten kitchen’s recipe but wanted to attempt it a second time, with actual cream cheese. I forgot the sugar and pistachios to finish, again, but this one tasted like real cheesecake! I used the berry instructions from her other recipe. Sugar-nut topping for sure next time 😉

Pâte Brisée (pastry dough)
400 g mixed berries, frozen
100 g honey
1/2 lemon, juice
1 spoon cornstarch

150 g cream cheese + 250 g mascarpone, softened
4 spoonfuls of sugar
3 eggs plus 1 egg white (save the yolk)
lemon zest (I forgot this)
vanilla extract (didn’t have this time)
pinch of salt

1 egg yolk, beaten
1/2 teaspoon water
turbinado or coarse sugar for sprinkling
1 spoon chopped pistachios

Add honey, lemon, corn starch to berries in a medium bowl. Beat cream cheese, mascarpone, eggs, lemon, vanilla, sugar, salt in a larger bowl. Butter baking dish. Lay out dough. Pour in cream mixture. Pour in berry mixture. Bake in oven at 175 deg C for 35 minutes. Cool. Refrigerate. Serve.

Next time, I’ll make the other Berry galette, but as a handpie with ricotta!

imag0206

~Jessica

Berry cheesecake galette

Adapted from smitten kitchen

1 pâte brisée (a pastry dough)

Filling
125 g blackberries (I used strawberries)
250 g creme fraiche (cream cheese might be preferable)
8 spoonfuls of granulated sugar (feel free to use less)
1 spoonful cornstarch
1 large egg + 1 egg white, lightly beaten
Juice of half a lemon/lime
Pinch of salt
A few scrapings zest from 1/4 lime
1/2 teaspoon vanilla extract

Egg Wash
1 egg yolk, beaten with a splash of water
1 spoonful of turbinado or coarse sugar for sprinkling
1 spoonful chopped pistachios (optional)

 

IMG_20160923_205209.jpgPreheat the oven to 175°C. Butter a round baking pan.

In a small bowl, mix the berries, 1 spoonful of sugar, citrus, and cornstarch; stir to combine, set aside.

In a medium bowl, beat the cream cheese with the eggs until fluffy. Beat in 7 spoonfuls of sugar, citrus zest, vanilla, salt.

Carefully drape the pastry dough in the prepared pan, letting the edges hang over the sides. Pour in cream cheese batter, then spoon the berry mixture over. Lightly swirl them together. Gently pinch the dough edges into loose creases and loosely lay the creases down over the filling; repeat all around.

Lightly brush egg wash around the edges of the dough. Sprinkle generously with sanding sugar and nuts. Bake until golden brown, 35 minutes. Cool completely, and store in the refrigerator before serving.

~Jessica