Breakfast is such an important meal for everyone. It’s been more relaxed for us lately due to the quarantine, but when school restarts, it’s going to get crazy in my house. With two kids in two different schools that are miles apart and me rushing to make sure both are on time. Yeah, I can imagine how smooth that is going to be! Continue reading “Breakfast Oat Muffins”
Mango is my absolute favorite in the whole world! Done. That’s it. If I were stuck on an island and there were mangoes, I would be set.
That being said, I think for my hubby, it would be salsa. Honestly, I’ve never seen a salsa that man has not devoured.
I love this mango salsa because it is so fresh, tangy, sweet, and spicy all at the same time! I’ve paired this the traditional way with chips, fish, tacos, fish tacos, as a dip during parties and more recently with Hawaiian chicken. There’s no wrong way to eat mango pico!
The mango pico that I made is very easy and simple but it packs a punch of flavor. I go a little heavy on the spice to balance the sweet of the mango and only 5 ingredients needed to make.
From my kitchen to yours, enjoy this recipe!
I’m all about summer and summer foods these days. This Pineapple Fried Rice is the perfect balance between sweet, spicy, crunchy, soft, and a burst of flavors. Best of all, it takes 20 minutes to make! A fun weeknight recipe, or a weekend recipe with some Thai Curry on the side. Go ahead, try this out and bring a taste of Thailand to your home.
Continue reading “Pineapple Fried Rice”
This is the most perfect afternoon drink on a hot summer day. We’ve had temps in the high 90’s and low 100’s lately so we’ve been making ice cold drinks to stay cool. One of our favorite is this Tropical Fruit Smoothie. Though we can’t be in the tropics, the girls and I decided to bring the flavors of the tropics home. Continue reading “Tropical Fruit Smoothie”
My absolute favorite food on Earth is mangoes. I can’t think of a time that I didn’t like them. I love hearing stories from my mom about how I could go through a case (about 10-12 mangoes) in a sitting when I was a kid. Nowadays, I probably would end up with a tummy ache but I’m willing to give it a try. Continue reading “Mango Berry Bread Pudding Yum “
I really had to find a way to sell eating oatmeal to my kids. We went through a phase where they loved oatmeal then, for the past 6 months, just the name would send them running in fear as if I was punishing them.
So, what does any desperate mother do? Change the name, feed the same food, and take the win. Seriously, I love this game where they think they won, and I know I definitely did!
When I first started making steel cut oats, it was a dump and turn on the machine type deal. You can absolutely still do that with this recipe instead of roasting the oats. I just love to do that because it gives it a little more of a nutty flavor and aroma. We are all busy these days and need more time so if you don’t have enough to roast the oats, don’t worry – the oatmeal will still taste just as great. (Side note, I do not roast the oats in the slow cooker as it takes forever to heat up – at least for me – and I don’t have the patience for that).
I love this recipe because it is so easy to make and you can batch cook it so it lasts you for a few days. Let’s face it, life is crazy for a lot of us, between working from home, homeschooling children and just trying to keep sane. My favorite method of cooking this recipe is either in a slow cooker or an instant pot as you don’t have to spend so much time watching over it. It is therapeutic to just stand over the stove and stir it until it cooks (as I practice to zone out the kids bickering who will get a certain spoon or sit in a specific spot).
I’ve made it all three ways so I know it turns out delicious regardless of your method of cooking. The ratios below are for 4-6 servings. You can double or triple the amount without any change in flavor and store it in the fridge for 2-3 days. Just add a little milk or water when you are reheating it to loosen it up a bit.
From my kitchen to yours, I hope you and your family enjoy this apple pie oatmeal!
2 apples, peeled, cored and diced (reserve ½ apple, chopped for topping)
2 c almond milk
1 c water
1 c steel cut oats
2 Tbsp Brown Sugar
2 tsp cinnamon powder
2 Tbsp ground flaxseed
1 Tbsp EVOO or Avo Oil
¼ tsp salt
¼ c chopped walnuts
For Instant Pot:
Set to sauté mode and heat up oil. Add the oats and roast for 3-5 minutes. Add in the apples and mix for 1 minute. Add in the remaining ingredients and cover instant pot with vent in sealing position. Change setting to pressure cook or manual and set time for 5 minutes. When the instant pot beeps, do a 20 minute NPR (natural pressure release). Release the steam left in the vent and open up the instant pot. Add remaining apples and walnuts for topping and enjoy hot!
For Slow Cooker:
Spray the inside of your slow cooker with a little cooking spray to prevent burning and sticking.
Mix all ingredients and cover overnight. Set a delay start for 4 hours with a cooking time for 4 hours on high heat. Remove cover and stir to combine evenly. Serve hot with toppings and enjoy!
Heat a large saucepan over medium heat and add in the oil. Add the oats and roast for 3-5 minutes. Add in the apples and mix for 1 minute.Add in the remaining ingredients and stir continuously for the first 3-5 minutes until the oats start thickening. Cook for 35 minutes, stirring frequently. As they start to become creamy and thick, you may want to lower the heat. Once they are cooked, remove from heat and let them rest for about 5 minutes. Serve hot with toppings and enjoy!
Times are trying right now as we adjust to working from home, homeschooling and entertaining children at home and just keeping a normal routine for a minimum of the next month as we battle COVID-19. The first couple of days at home, my children thought we were on vacation…… well, it kind of is I suppose. In our household, that also means waking up earlier, knowing the children don’t have to pretend they’re sleeping to avoid going to school (they’re starting early!), and also, wanting to eat whatever they want whenever they want.
I decided I needed to get an upper hand in this mess and started a frenzy of organizing my pantry and creating my menu.
Over the years, I’ve learned that my munchkins are creatures of habit and though they would prefer to eschew breakfast in lieu of playing and running around or snacking all day, their bodies tell me different when we go through a tantrum. This berry bake is loaded with fiber, protein, vitamins, and great flavor, it’s a win-win.
I put this recipe of a bake together because it can loosely be termed as a breakfast bar and it’s a dump and bake deal. It’s also really easy because you make a generous amount and refrigerate the rest up to a week and pull them out throughout the week without putting in much effort. The best part is most of these items may already be in your pantry.
Completely vegetarian and easily modified to be a vegan recipe if you replace the butter with vegan butter. You can also substitute frozen berries instead of fresh or any other fruit you have on hand without compromising the integrity of the bars. Try it out and tell me how you like it.
From my kitchen to yours, I hope you enjoy! Be safe, Be healthy!
1 c almond milk
1 ripe banana, mashed
1 ½ Tbsp butter, melted
1 ½ c Old Fashioned Oats
½ tsp cinnamon powder
1 Tbsp Flaxseed
½ tsp baking soda
1 tsp vanilla extract
¼ tsp salt
1 c mixed berries
1. Preheat oven to 350ºF
2. Spray a 10×7 cake pan with nonstick cooking spray
3. Mix all the ingredients and transfer to the pan
4. Bake for 25 minutes, a few minutes longer if you prefer a crunchier bar
5. Cool for 5 minutes and cut into 1″x2″ bars
6. Wrap leftover bars individually in saran wrap and refrigerate up to 1 week.