Vanilla Chai Overnight Oats

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Posted on 20th January 2012 by DK in Breakfast Treats | Healthy Recipes

It’s that time again! Recipe ReDux kicks off the New Year with a fresh start. Nothing helps to start the day off right than a filling breakfast. I don’t know about you, but I usually have very little time in the morning to actually sit down for breakfast. Sure, I could get up earlier, but most of the time I eat breakfast at my desk or in the car on the way to the office from the gym. It’s not perfect but that’s just where breakfast falls in my life. I love nothing more than lazy sundays complete with scrambles, pancakes, and fruit- but that’s not happening on a weekday.

I’ve loved oatmeal for as long as I can remember. In high school, trying to get creative with meat-free sandwiches, I would make oatmeal ones. Oatmeal bread, jam, and a sprinkling of raisins and rolled oats. Weird, but true. Once I graduated to college, I started making this to take with me to those early 8AM classes.

Try this recipe as an alternative to instant oatmeal packets and cereal. With only 1 tsp. of sugar per serving and full of whole grains, it rivals as a ready-prepared, flavorful breakfast.

Prepare all the ingredients the night before and breakfast prep takes no time at all. I usually eat this cold but feel free to heat it up if you like your oatmeal warm.

Vanilla Chai Overnight Oats

Ingredients: (per 2 servings)
1 cup rolled oats (not the instant kind)
1 cup unsweetened, vanilla flavored almond milk
1/4 tsp. cardamom
1/8 tsp. allspice
1/8 tsp. cloves
1/4 tsp. cinnamon
1/8 tsp. ginger
dash of fresh nutmeg
1/2 tsp. pure vanilla extract

Raisins
Slivered Almonds
2 tsp. agave nectar or other sweetener

Combine all ingredients from rolled oats to vanilla extract in a bowl and stir to combine. Cover and place into the refrigerator overnight or for at least 6 hours.

When ready to serve, stir in agave nectar. If you prefer your oatmeal warm, zap it in the microwave or heat it on the stove for 2 minutes. I actually prefer this cold! Top with raisins and almonds.

Please check out my other re-duxers to see their breakfast creations.

What’s your favorite weeknight breakfast?

 



Swiss Chard Puttanesca over Couscous

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Posted on 17th January 2012 by DK in Healthy Recipes | Main Dish

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Yes, It’s a long title, but what else was I supposed to call it? Swiss chard and couscous on their own don’t exactly leave you drooling.

Puttanesca, a quick,  briny sauce is perfect with bitter chard. I originally wanted to serve this over quinoa but realized I was all out halfway through preparing the dinner. Oh well, whole wheat couscous is a great stand-in.

If you’re familiar with the traditional version, puttanesca sauce gets a lot of flavor from anchovies. Spanish olives, kalamata olives, and capers help give this sauce a fish-less, salty bite.

Swiss Chard Puttanesca

Ingredients:

1 box (I use Pomi brand) or 1 large can crushed tomatoes
3 tbsp. chopped Kalamata olives
3 tbsp. chopped Spanish olives
2 tbsp. capers
1/2 tsp. red pepper flakes
1 tbsp. olive oil
1 small red onion, cut into thin 1/2 moons
1 large bunch swiss chard
1 tbsp. aged balsamic vinegar

1 cup couscous, uncooked

Stack the cleaned  leaves of Swiss chard together. Starting at one end, gently roll up to form a loose roll. Starting from the top, slice the chard into ribbons. You can either keep them long or slice them again in 1/2 lengthwise.

Heat 1 tbsp. oil in a sauce pot. Add the onion, 1 pinch of salt, and the red pepper flakes. Cook for 10 minutes. If the onions start to stick to the bottom, add a splash of water. Add the swiss chard leaves and stems and cook for an additional minute, combing the onion mixture with the leaves. Add the can/box of tomatoes, rinse the container with water, and add to the pot. Add the rest of the ingredients, except couscous, and reduce to medium heat. Let cook until the leaves are wilted and the sauce has reduced slightly, about 20 minutes.

Prepare the couscous: Bring 1 cup water to a boil. Add the couscous and 1 pinch of salt. Remove from heat, cover with a lid and let sit for 5 minutes.

To serve: place couscous in bottom of bowl, spoon the Puttanesca sauce on top.

 

 

Bacon-less Brussels Sprouts

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Posted on 7th January 2012 by DK in Healthy Recipes | Side Dish

Think you hate brussels sprouts? Guess again. These baby cabbages are nuggets of health: high in vitamin K and C and a superfood in cancer prevention.

It seems they are also making a comeback. Scanning restaurant menus as of late, I have noticed quite a few of our favorite places featuring Brussels Sprout specials. It also seems that every time I see brussels sprouts on a menu I also see the words bacon and/or pancetta.

WHY? Green vegetables don’t have to be coated in bacon fat to be delicious, and this recipe proves it. If you love that smoked meat flavor try smoked paprika instead. Rich and complex with smokey overtones, this is everything that bacon wishes it was. If you’re looking for a beefed up vegetable dish minus the cholesterol and saturated fat, then try my version.

If you haven’t tried the sprouts since your toddler days, I suggest you try them again. Not only will you add a new superfood veggie to your repertoire, but you’ll also earn cool points impressing your friends. Even my used-to-hate all vegetables sweetie loves them and that’s saying a lot.

Bacon-Less Brussels Sprouts

Ingredients:

1 lb. brussels sprouts, quartered
1/2 onion, thinly sliced into 1/2 moons
1/2 tsp. smoked paprika
1/8 tsp. cayenne pepper
1 tbsp. neutral oil
salt/pepper

Heat 1 tbsp. oil on medium-high heat. Add onions and cook for 10 minutes until golden brown. If onions stick, add 1 tbsp. of water to the pan.

Add brussels sprouts and cook for 10 minutes until tender. If the brussels sprouts stick to the pan, add a bit of water to release them. Add the cayenne pepper, smoked paprika, and fresh cracked pepper and salt.

Then eat! Seriously, this is one of my favorite side dishes. Some nights I make an entire batch for dinner. Nothing is better than knowing you are filling your body with delicious, cancer-fighting foods.

Thai Coconut-Pineapple Fried Rice

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Posted on 3rd January 2012 by DK in Healthy Recipes | Main Dish

Happy 2012! I hope everyone had a wonderful holiday season.  2011 was a great year for me, thank you to all of you who read/follow my blog! I truly appreciate your support.

After a whirlwind past few months I am done traveling for a while and excited to bring you new articles and recipes that I’ve been working on.

This rice is one of my favorite comfort food dishes. I love Thai food and this is the perfect combination of spicy and sweet. If you are new to curry this dish is a great start as it adds lots of flavor but doesn’t overpower the entire meal. When I make rice/pasta meals I try to use a similar amount of vegetables as I do starches. I had peas and carrots on hand but you could add more to stretch the meal and get more variety in. I call for shredded carrots in this dish and recommend shredding whole carrots over buying the pre-packaged kind. To me pre-shredded carrots taste like winter tomatoes- zero flavor. Use a box shredder or a food processor, it doesn’t take much time at all.  As always get creative with what vegetables you add.  I think I might try adding snow peas and sweet peppers next time I make it. Enjoy!

Thai Coconut Pineapple Fried Rice

Ingredients:

Coconut Rice:
1 cup Jasmine or Basmati rice
1 1/2 cups light coconut milk
1/2-3/4 cup water

1 can pineapple chunks, drained (or 1 1/2 cups chopped fresh pineapple)
2 tbsp. coconut oil
3/4 cup frozen peas
3/4 cup shredded carrots
1/2 white onion (about 1/2 cup) chopped
4 cloves garlic, minced
2 thai chilis, finely sliced
8 oz. firm tofu, drained and pressed, chopped into bite size pieces
1/2 cup unsalted cashews
1/4 cup scallions
1/4 cup cilantro
1 small lime, juiced

Curry Sauce, combine all ingredients:
3 tsp. red curry paste (you can increase/decrease this depending on taste and how spicy your paste is. I like Thai Kitchen’s paste- it’s vegan. Some pastes have fish sauce in them)
1 tbsp. rice wine vinegar
1 tbsp. toasted sesame oil
1-2 tsp. Sriracha or Sambal Oelek (spicy chili sauce)
3 tbsp. tamari or soy sauce
1 tsp. maple syrup or sugar

Make the rice the day before or at least an few hours ahead of time.

Bring the coconut milk and water to a boil. Start with 1/2 cup water and if you need more liquid, add it. Add the rice, stir, cover the pot and reduce heat to low. Cook as you would regular rice- if you’re using white rice it will take ~20 minutes, brown rice ~45 minutes. If you are planning on using the rice the same day put it in a shallow container and place in the refrigerator uncovered for about 1 hour. You want it to resemble leftover take-out rice.

Making the Fried Rice:
Heat the coconut oil on medium-high in a wok or large frying pan. Add the onion and cook for 4-5 minutes until slightly browned. Add the thai chili peppers and the garlic. Quickly stir fry for about 1 minute. Add the tofu and stir to combine cooking another minute or two.

Add the rice, peas, and carrots. Cook until heated through, stirring to make sure the rice doesn’t stick to the bottom of the wok. If you need more liquid add a bit more oil, vegetable broth or water. Add the stir fry sauce, cashews and pineapple. Stir and cook an additional minute. Right before serving add the cashews, lime juice and cilantro.

Enjoy!

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