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Creamy Chicken and Asparagus Linguine

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Creamy Chicken and Asparagus Linguine

Testing Note: Transferring the cooked linguine directly into the skillet with the chicken and asparagus (from the pot it was prepared in) adds just enough of the cooking liquid to help thicken up the sauce while eliminating the need to drain and rinse the pasta.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Dish
Servings 4

Ingredients
  

  • 1/2 cup heavy cream
  • 3 tbsp unsalted butter
  • 4 oz cream cheese, cut into chunks
  • 1 cup Parmesan cheese, freshly grated + more for serving
  • 3/4 cup chicken broth, divided
  • Sea salt and black pepper, to taste
  • 1 lb linguine
  • 2 tbsp extra virgin olive oil
  • 1/2 cup shallots, chopped
  • 2 large cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 tsp fresh lemon zest
  • 1 lb asparagus, trimmed and cut into thirds
  • 3 tbsp fresh parsley, chopped

Optional Garnish

  • Fresh parsley sprigs
  • sliced lemon

Instructions
 

  • 1.     Prepare the cheese sauce by combining the heavy cream, butter, and cream cheese in a large skillet set over medium-low heat. Season with salt and black pepper, to taste, and whisk to combine.
    2.     Heat the cheese mixture, stirring continually, until no lumps remain, approximately 1-2minutes. Gradually stir in the Parmesan cheese, one-quarter cup at a time, until completely incorporated into the sauce.
    3.     Stir one-half cup chicken broth into the cheese sauce and stir to combine. Reduce heat to low and simmer until the sauce reaches the desired consistency. Remove from heat and keep warm.
     
    4.     While the cheese sauce is simmering, heat a large pot of generously salted water overhigh heat and prepare the linguine according to package directions.
     
    5.     While the pasta water comes to a boil, add olive oil to a large skillet set over medium heat. Add the shallots and garlic and season with salt and black pepper, to taste. Cook, stirring frequently, until golden brown and fragrant ,approximately 2-3 minutes.
     
    6.     Add the chicken and lemon zest and cook, stirring occasionally, until the chicken is nicely browned, approximately 4-5 minutes.
     
    7.     Deglaze the skillet by adding the remaining chicken broth, gently scraping the bottom with a spatula to release any browned bits.
     
    8.     Add the asparagus and stir to combine. Cook just until the asparagus is crisp-tender, approximately 2-3 minutes. Remove from heat and stir in the chopped parsley.  
     
    9.     Using tongs, transfer the cooked linguine from the pot directly into the skillet with the cooked chicken and asparagus. Add the cheese sauce and toss to combine.
     
    10. Serve immediately garnished with fresh parsley sprigs, lemon slices, and additional freshly grated Parmesan cheese, if desired. Enjoy!
Keyword asparagus, chicken, pasta

Buttermilk Pancakes with Warm Maple Peaches & Cream

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Buttermilk Pancakes with Warm Maple Peaches & Cream

Tip: Place cream cheese in a microwave-safe bowl and heat for 10-15 seconds for creamier results.
Note: Give the pancakes approximately one minute to set up before flipping. They should be ready to flip once bubbles begin to appear in the batter.
Cook time based on preparing 3 pancakes at a time.
Using scant one-quarter cup batter per pancake
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast
Servings 16

Ingredients
  

  • 2 oz cream cheese, room temperature
  • 1/4 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1/4 cup real maple syrup, divided
  • 2 cup all-purpose flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs, whisked
  • 2 cups buttermilk
  • 1 tbsp unsalted butter used separately
  • 2 tbsp unsalted butter Melt before combining the wet ingredients.
  • 1 tbsp vegetable oil
  • 2 large firm peaches, pitted and sliced

Instructions
 

  • 1.     Combine softened cream cheese, Greek yogurt, vanilla extract, and one tablespoon maple syrup in a medium bowl. Whisk to combine and set aside.
    2.     In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
     
    3.     In a separate bowl, whisk together the eggs, buttermilk, two tablespoons melted butter, and vegetable oil.
     
    4.     Pour wet ingredients into the dry ingredients and gently mix to combine. Do not over mix. Set aside.
    5.     Melt remaining butter in a skillet set over medium heat. Add the sliced peaches and remaining maple syrup and cook, stirring occasionally, for 5 minutes. Remove from heat and set aside.
    6.     Heat a non-stick griddle or large well-seasoned cast iron skillet over medium heat. Pour a scant ¼ cup of batter per pancake and cook until golden brown, approximately 1minute per side. Repeat with remaining batter. Tip: Reduce heat to just below medium if pancakes become too dark before they are cooked through.
    7.     Once the last pancakes are on the griddle, return the peaches to medium heat until heated through, approximately 2 minutes.
     
    8.     To serve, stack 3-4 pancakes on a plate and top with some of the warm peaches, a dollop of the vanilla cream cheese, chopped pecans, and a drizzle of real maple syrup. Enjoy!
     
Keyword apple, maple, pancakes

Orange-Cranberry Cheese Ball

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Orange-Cranberry Cheese Ball

This quick & easy appetizer is delicious and takes just a few minutes of hands-on time to pull it together. The addition of fresh orange juice and zest is the key to this recipe’s success. The subtle hint of sweetness adds an unexpected dimension to an already incredible set of flavors.
 
Make-Ahead Tip: This recipe can be prepared in advance. Once the cheese ball is tightly wrapped in plastic wrap (Step 2 below), place it in a freezer bag and freeze for up to one month. When ready to serve, thaw at room temperature and coat in cranberry-pecan mixture described below.
Print Recipe
Prep Time 15 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 8 oz package cream cheese, room temperature
  • 1 tbsp water
  • 1 tbsp fresh orange juice
  • 1 tbsp orange zest
  • 1/2 cup dried cranberries, chopped and divided
  • 1/2 cup pecans, finely chopped
  • 1 tbsp fresh parsley, finely chopped

To Serve

  • Selection of crackers
  • fresh fruit
  • vegetable crudités

Instructions
 

  • 1.     Add the cream cheese, water, orange juice, orange zest, and one-third cup cranberries to a medium-sized mixing bowl and stir to combine. Use a silicon spatula to scrape the sides of the bowl, as shown, to ensure all ingredients are incorporated into the mixture.
    2.     Place a piece of plastic wrap on a clean, dry work surface and use the silicon spatula to gently scoop the cream cheese mixture on top of it.
    3.     Wrap the plastic wrap around the cream cheese and gently shape into a ball with your hands. Cover the cheese ball completely in the plastic wrap and transfer to the refrigerator to chill for at least 30minutes.
    4.     Meanwhile, toss the pecans and fresh parsley with the remaining cranberries in a small bowl until combined. 
    5.     Remove the cheese ball from the refrigerator and discard the plastic wrap. Place the ball on a round serving plate and gently press the cranberry-pecan mixture into the surface to cover.
    6.     Serve immediately with your choice of crackers, fresh fruit, and/or sliced vegetables. Enjoy!
     
     
     
Keyword cheese ball, cranberry, orange

Garlic-Chili Swordfish with Grilled Pineapple & Papaya

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Garlic-Chili Swordfish with Grilled Pineapple & Papaya

This quick and easy healthy meal is full of flavor and is ready in under 30 minutes. For best results, prepare the sauce in advance to allow the flavors to fully develop and use a firm papaya that is not overly ripe for this application.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Dish
Servings 2

Ingredients
  

  • 1/2 c orange juice
  • 3 tbsp extra virgin olive oil
  • 3 tbsp honey
  • 1-2 tbsp garlic-chili sauce (such as Huy Fong) : https://www.amazon.com/Huy-Fong-Vietnamese-Chili-Garlic/dp/B008MMFDAU
  • 1 tsp garlic powder
  • 2 tbsp fresh lime juice
  • Sea salt and black pepper, to taste
  • 1/2 medium pineapple, trimmed and cut into spears
  • 1/2 medium papaya, trimmed, seeded, and cut into spears
  • 2 6-oz. swordfish fillets
  • 1 tbsp fresh cilantro leaves, chopped

Instructions
 

  • 1.    Prepare the sauce by whisking the orange juice, olive oil, honey, garlic-chili sauce, garlic powder, and lime juice together in a medium bowl. Season with salt and black pepper, to taste, and stir to combine. Divide the sauce into two small bowls and set aside.
    2.    Spray a large grill pan with non-stick cooking spray or lightly brush with olive oil. Set over medium-high heat and add the pineapple and papaya spears. Generously season the swordfish fillets with salt and black pepper and add to the hot grill pan.
    3.    Brush the garlic-chili sauce from one of the bowls over the fillets and fruit and cook for 4-5 minutes, or until the fillets release easily from the bottom of the pan.
    4.    Turn the fish and fruit and cook for another 4-5 minutes, or just until the swordfish is cooked through. Do not overcook. Continue brushing the fillets and fruit with the marinade throughout the cook time.
    5.    Remove from heat and divide the swordfish and grilled fruit between individual serving plates. Garnish with the fresh cilantro right before serving and offer the  remaining chili-garlic sauce on the side. Enjoy!
Keyword Papaya, pineapple, Swordfish

Rotisserie Chicken Quesadillas with Fresh Pico de Gallo

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Rotisserie Chicken Quesadillas with Fresh Pico de Gallo

 This recipe takes advantage of the time-saving convenience of ready-made rotisserie chicken. A combination of dark and light meat is used here. Either option can be used for this application, but the dark meat is juicier and adds more flavor. If rotisserie chicken is not available, cooked and shredded boneless, skinless chicken thighs are an excellent alternative. This recipe calls for 1-2 serrano peppers, which can be up to five times hotter than jalapeño peppers. Of course, the amount used will depend on the desired amount of heat. A good rule of thumb is to start by adding a small amount and gradually adding more, if desired, after the flavors have a chance to develop.
 Note: Although the taco seasoning includes salt and black pepper, adding a light sprinkle of both to the seasoned rotisserie chicken (see Step #5)adds a nice touch of additional flavor to this recipe.
Time-Saving Tip: For fast weeknight Mexican or Tex-Mex-themed meals, prepare double, triple, or larger batches of the taco seasoning mix. The unused portion can be stored in an airtight container for several months.
Tip: For best results, carefully wipe the skillet with a clean, damp cloth and add a fresh pat of butter before toasting each tortilla. Reusing the butter in the skillet can cause the tortillas to develop an unpleasant dark brown color.   
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Main Dish
Servings 6

Ingredients
  

Taco Seasoning

  • 1 tbsp ground chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp chipotle powder
  • 1/2 tsp black pepper
  • 3/4 tsp sea salt

Pico de Gallo

  • 1 pint cherry or grape tomatoes, diced
  • 1/2 medium red onion, finely diced
  • 2 tbsp fresh cilantro leaves, finely chopped
  • 1 large lime, juiced
  • 1-2 serrano peppers, finely diced
  • 2-3 large cloves garlic, finely minced
  • Sea salt and black pepper, to taste

Quesadilla

  • 2 cup rotisserie chicken meat, shredded
  • 1 cup sour cream
  • 1 1/2-2 tbsp taco seasoning (see above)
  • Sea salt and black pepper, to taste
  • 6 large flour tortillas
  • 1/4 cup unsalted butter, cut into 6 equal-sized chunks
  • 1 1/2 cup Mexican blend cheese
  • 3 tbsp fresh cilantro leaves, chopped + more for garnish Optional

To Serve

  • 2 large limes, cut into wedges
  • Diced avocado or guacamole

Instructions
 

  • 1.    Place the top oven rack in the center position and pre-heat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper or Silpat™ baking mat and set aside.
    2.    Prepare the taco seasoning by combining all ingredients in a small bowl and stir to combine. Set aside.
    3.    To prepare the Pico de Gallo, combine all ingredients in a medium glass or other non-reactive bowl and stir to combine. Set aside. Tip: Use a cocktail muddler, as shown, to get as much juice out of the limes as possible.
    4.    Add the shredded rotisserie chicken to a large bowl and set aside.
    5.    Combine the sour cream and taco seasoning in a smaller bowl and stir to combine. Add one-half cup of the seasoned sour cream to the shredded chicken and season with additional salt and black pepper, to taste. Toss to combine and set aside. Note: Reserve the remaining seasoned sour cream for serving.
    6.    Heat a large, non-stick skillet over medium heat. Add a chunk of butter and spread over the bottom of the skillet with a spatula as it melts. Add a tortilla tot he hot skillet and toast on one side for about 1 minute, or just until golden brown, as shown.
    7.    Transfer the toasted tortilla to the prepared baking sheet, toasted side down. Carefully wipe out the skillet with a clean, damp cloth, then add another chunk of butter. Once the bottom of the skillet is coated, add a second tortilla.
    8.    While the second tortilla is toasting, add one-sixth of the seasoned chicken meat and one-quarter cup of the shredded cheese to one half of the non-toasted side of the first tortilla. Note: If using, add the chopped cilantro at this stage, as well. Fold the tortilla over, as shown, and press down with a spatula to set. Set aside.
    9.    Repeat Steps #6 - #8 until all tortillas are toasted, filled, and arranged on the prepared baking sheet. Place the baking sheet in the pre-heated oven for8-10 minutes, or just until the cheese is melted and the quesadilla is heated through.
    10. Remove from oven and cool slightly before cutting each quesadilla into thirds. Sprinkle with some fresh cilantro and serve immediately with lime wedges, diced avocado (or guacamole), the Pico de Gallo, and the remaining seasoned sour cream on the side. Enjoy!
     
     
     
     
     
Keyword cheese, pico de Gallo

Crunchy Apple-Celery Salad with Maple-Dijon Vinaigrette

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Crunchy Apple-Celery Salad with Maple-Dijon Vinaigrette

This quick & easy salad features a crunchy combination of crisp apples, celery, cranberries, and toasted pecans lightly tossed with a homemade Maple-Dijon vinaigrette. The result is a refreshing and satisfying balance of sweet and savory flavors that can be enjoyed by itself or paired with your favorite entrées for a complete meal.
Kitchen Tip: The flavors in this recipe will intensify with time, so you may want to prepare a double (or triple) batch. Store any leftovers in an airtight container in the refrigerator for several days. However, be sure to toss the chopped apple with some fresh lemon juice before adding to the salad to minimize browning.
 Note: The images shown here feature Pink Lady apples. If they are unavailable in your area, consider using Fuji, Jazz, or Honey crisp apples instead as they offer a nice crunch and will not brown too quickly.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Course salad
Servings 4

Ingredients
  

Maple-Dijon Salad Vinaigrette

  • 2 tbsp real maple syrup
  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon Mustard **For less sweet results, add 1-2 additional teaspoons of Dijon mustard

Salad Ingredients

  • 1/4 cup pecans, roughly chopped, divided
  • 6 large celery stalks, sliced * plus add sliced celery leaves (from stalks), roughly chopped
  • 1 large red apple, chopped
  • 1/4 cup dried cranberries
  • Sea salt and black pepper, to taste
  • 1 tbsp Parmesan cheese, shaved

Instructions
 

  • 1.     Prepare the vinaigrette by adding all ingredients to a salad shaker or jar with a tight-fitting lid. Cover and shake vigorously to combine. Set aside.
    2.     Add chopped pecans to a small dry skillet set over medium heat. Heat for several minutes, stirring occasionally, until toasted. Remove from heat and set aside.
    3.     Add celery, apples, celery leaves, cranberries, and three tablespoons toasted pecans to a large salad bowl. Season with salt and black pepper, to taste. Drizzle the vinaigrette on top and toss to combine.
    4.     To serve, divide the salad onto chilled salad plates and top with remaining toasted pecans and shaved Parmesan cheese. Enjoy!
Keyword apple, salad, vinaigrette

Almond Buttercrunch Candy

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Almond Buttercrunch Candy

This delicious classic candy recipe is sure to become a new family favorite. It is always a welcome treat during the holidays or anytime you need a thoughtful host/hostess or teachers’ gift.
Proper timing is one of the keys to success with this recipe. For example, you’ll want to add the baking soda and vanilla extract to the hot candy mixture as soon as you remove it from heat. Plus, you’ll also want to have the ground chocolate chips ready in advance to spread on top of the hot candy mixture right away so it melts from the heat. Therefore, be sure to have all ingredients measured, prepped, and nearby before you start preparing this recipe.
Prep time: 15 minutes (+ time to chill)
Cook time: 25 minutes Serves 6-8
Special Equipment: Candy Thermometer
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Candy, Dessert
Servings 6

Ingredients
  

  • 1 cup blanched whole almonds
  • 1/2 cup sliced almonds
  • 1/2 cup unsalted butter used separately
  • 2 tbsp unsalted butter used separately
  • 1 1/2 cup chocolate chips, divided
  • 1 1/4 cup white sugar
  • 2 tbsp water
  • 1 tbsp corn syrup
  • 1/4 tsp salt
  • 1 tsp real vanilla extract
  • 1 tsp baking soda

Instructions
 

  • 1. Place top oven rack in the center positions and pre-heat oven to 350°F.
    2. Spread whole almonds on a baking sheet into a single layer without overcrowding and place in the pre-heated oven for 5-6 minutes.
    3. Remove baking sheet from oven and push the whole almonds to one side of the baking sheet, as shown. Pour the sliced almonds on the other side and spread into a thin, even layer. Return baking sheet to the oven for another 4-5 minutes. Remove from oven and set aside.
    4. Place the toasted whole almonds in a food processor and pulse until only a few larger pieces remain. Set aside.
    5. Melt two tablespoons butter in the microwave and set aside.
    6. Create a sling from parchment paper, as shown, and line an 8” x 8” baking pan with it. Pour the melted butter onto the parchment paper and spread evenly across the bottom and the sides of the baking pan.
    7. Sprinkle half the ground almonds onto the greased parchment paper, as shown, in an even layer in and set aside.
    8. Pour one-half cup chocolate chips into a microwave safe bowl. Microwave on high, stirring every 20-25 seconds, until completely melted. Remove from microwave and pour the melted chocolate over the ground almonds. Spread into an even layer with a spatula and place in the refrigerator just until set.
    9. Add the remaining chocolate chips to the food processor and pulse until chopped small. Set aside.
    10. Place a large, heavy saucepan over medium heat. Add remaining butter, sugar, water, and corn syrup and stir continually until the butter is completely melted, approximately 5-6 minutes.
    11. Stop stirring and add the candy thermometer to the saucepan (without touching the bottom) once the mixture begins to bubble. Reduce heat to just below medium and continue to cook until the mixture reaches between 290°F - 295°F.
    12. Remove from heat and immediately stir in the vanilla extract and baking soda. Pour mixture into the prepared baking dish and gently tap on the counter until the hot candy mixture is level.
    13. Add the ground chocolate chips in an even layer across the top and spread with a spatula until melted and smooth, as shown. Sprinkle the remaining ground almonds in an even layer on top, and finish with the toasted sliced almonds.
    Tip: Press down gently with your fingers to make sure the almonds adhere to the layer of chocolate.
    Place in the refrigerator for 10-15 minutes, or just until set.
    14. Remove from refrigerator and lift the parchment paper from the pan. Place the candy on a cutting board and carefully break apart with the tip of a sharp knife into individual pieces, as shown. Serve immediately or store in an airtight container in the refrigerator for up to 2-3 weeks. Enjoy!
Keyword Almonds, Candy, Dessert

Autumn Cranraisin Oatmeal

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Autumn Cranraisin Oatmeal

During the colder months, there are a host of flavors that begin to resurface as the seasonal plants begin to mature. The look and colors of fall fruits and vegetables are iconic reminders of the season. If you have been searching for the perfect end of the year breakfast food, then you might find it in this imaginative and festive oatmeal recipe. You might be surprised to discover how different oatmeal can be just simply changing one of the fruits.
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Course Breakfast

Ingredients
  

  • 1 cup rolled oats
  • 1 cup almond milk
  • 1 cup water
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp salt
  • 2 tsp brown sugar
  • 2 tbsp cran raisins
  • whipped cream

Instructions
 

  • Take the oats, water, almond milk, cinnamon, ginger, nutmeg, and sea salt and cook in microwave on its highest setting for about 2 - 3. Be sure to stir the oats about half way through the cooking process to heat evenly. Stir in the sugar, apples, and cran raisins. Top with the whipped cream.
Keyword apple, oatmeal

Cinnamon Oatmeal

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Cinnamon Oatmeal

Sometimes it feels good to just have a simple, warm meal that leaves you energized and ready for the day. For thousands of years, oatmeal has held a massive place in the consciousness of the minds of people all over the world for use in multiple dishes, but none are as common as its presence as the eternal breakfast food. In most places, it’s still very popular to enjoy your oatmeal with some small additions to the flavor like cinnamon and butter; so here’s a simple classic oatmeal recipe for some old-fashioned cinnamon oatmeal. Change up your routine by adding your favorite fruits or berries.
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Course Breakfast

Ingredients
  

  • 1 cup almond milk
  • 1 tbsp brown sugar
  • 1/2 cup water
  • 1/2 tbsp sugar
  • 1/4 tsp real vanilla
  • 1/8 tsp salt
  • 3/4 cup old-fashioned rolled oats
  • 1 tbsp butter
  • 1/2 tbsp packed light brown sugar

Instructions
 

  • Put the water in the pan and bring the water to a boil, then add the oats, salt, 1tablespoon of brown sugar, ½ tablespoon of regular sugar and ¾ the milk. Reduce the heat to simmer the mixture for 4 or 5 minutes. Stir in the butter and milk after the oatmeal is done cooking. Take it off of the stove and let it cool for at least 15 minutes before serving. Top with brown sugar and cinnamon. 
Keyword apple, oatmeal

Macaroon Strawberry Swirl Oatmeal

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Macaroon Strawberry Swirl Oatmeal

Oatmeal is an amazing cereal that’s enjoyed in all sorts of ways, but sometimes you might just feel like you want to have something a little more lavish. Generally speaking, the furthest people go with oatmeal might be adding a little cinnamon or maybe some brown sugar. Sometimes people get adventurous enough to add fruit, but have you ever seen anyone add fruit sauces, and coconut? The next recipe has a dash of adventure with a dash of the exotic. This macaroon strawberry swirl oatmeal is likely to take your taste buds on a flavor coaster that’ll catch you by surprise.
Print Recipe Pin Recipe
Course Breakfast

Ingredients
  

  • 1/4 cup plain shredded coconut
  • 1/2 cup quick oats
  • 1/8 cup unsweetened almond milk
  • 1 tbsp light brown sugar -heaping
  • 1/8 tsp sea salt
  • 1/4 cup any high-end strawberry jam

Instructions
 

  • Toast some of the coconut in a pan for 4 - 6 minutes. Set it to the side and let it cool. Cook the quick oats to their specifications and add the almond milk, sea salt, and sugar. This recipe should yield about 2 servings, but if you want to double the servings, you can simply double the amount of ingredients. Swirl in1 tablespoon of strawberry jam into each bowl and top with a few teaspoons of toasted coconut.
Keyword oatmeal, Strawberry

Plum Oatmeal Pudding

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Plum Oatmeal Pudding

Oatmeal is a delicious and inexpensive way to get a healthy breakfast, but as you know, most breakfasts can be paired with some fruit. What's kinds of fruit would you choose? A lot of recipes that you can find will list apple, raisins, and other fruits as a good fruit to put with oatmeal, but have you ever considered using plums? Plums are delicious and very nutritious fruit. They have a sweet flavor that is very unique, and interesting. If you’ve been looking for a new fruit to try with a breakfast cereal, then try this recipe for plum oatmeal pudding.
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Course Breakfast

Ingredients
  

  • 1/2 cup old-fashioned rolled oats
  • 1 cup unsweetened almond milk
  • 3/4 cup water
  • 1 fresh plum, cut into bite-size pieces
  • Maple syrup
  • Ground cinnamon

Instructions
 

  • Cook the oats in a reasonably sized pan by boiling the water, then reducing the heat and adding ¾ cup of your almond milk, salt, and oats. Simmer the mixture for 4minutes. Once it’s completely cooked, take it off the stove and transfer it toa bowl to cool for about 12 minutes. Stir in the left over milk, and add the maple syrup. Cover the bowl with some kind of clinging wrap, and refrigerate for the night. Chop up the plum and toss with a dab of syrup and sprinkle with the cinnamon. Place the fruit in the cool oatmeal and enjoy!
Keyword oatmeal, overnight

Chia Overnight Oats

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Chia Overnight Oats

In the last few years, a lot of people have become more educated about the kinds of options that they have for breakfast in the morning. In previous years, some people would have been content to reach for some kind of fast food item, but since have become increasingly discriminant to protect themselves and the health of their loved ones. Nutritionists have come up with lots of new ways to get people their vitamins and minerals by using the old-world foods that have been with us for untold centuries, and that’s where oats truly shine. The method of letting oats sit overnight makes the task of preparing food easy and care free. Here is a recipe for Chia Overnight oats.
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Course Breakfast

Ingredients
  

  • 1/2 cup rolled oats
  • 1/2 cup milk regular or almond
  • 1/2 tbsp chia seeds   
  • 1 tsp honey
  • 1/4 cup fresh fruit of your choice

Instructions
 

  • The only major step in making these overnight oats will be to mix all of the ingredients together in a decently sized bowl. Once you have mixed them enough to have completely covered all of the ingredients in each other, you can simply cover the bowl with a cling wrap of some kind and leave it in the refrigerator overnight. The next morning you can take it with you to eat at work before you get started. 
Keyword oatmeal, overnight