OhYaGood

Whole Food Lover + Recipe Hacker

Chocolate Tea Latte

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SNOW! Yay! My family is so excited. As am I. The grayness and death or everything outside was starting to wear on me. Plus, the sun is now shining which combined with the white snow makes for happier days.

If you need to warm up with a little treat, I have just the thing. London fogs became an obsession of mine after doing a stint without coffee. And by stint I mean like two days cause I can’t do without my coffee. Anyways, london fog or earl grey tea lattes are just a bit sweet and so delicious. Well this version is just that but I specifically use chocolate hemp milk as the creamer. You can froth it with an immersion blender but it certainly isn’t necessary.

Chocolate Tea Latte
 
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Recipe type: Drink
Cuisine: American
Serves: 2
Ingredients
  • 1 cup boiling hot water
  • 2 earl grey tea bags
  • ½ cup chocolate hemp milk
  • 1 teaspoon maple syrup (optional)
  • ½ teaspoon vanilla extract
Instructions
  1. Steep tea bags in hot water for about 5 minutes
  2. Add remaining ingredients
  3. Froth with immersion blender if desired

 

Cranberry Apple Smoothie

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This house is SOOOO excited for Thanksgiving! We’ve been talking about what we are thankful for, donating goods and volunteering our time, and of course I’ve been cooking up a storm trying new recipes. I try really hard not to get overwhelmed with all the to-do’s this time of year by writing and planning a ton. It sounds counter-intuitive I know but just getting it out of my head and onto some paper or in my phone calms my nerves. I never considered myself a planner until I had kids and I think this is because everything else involving kids is totally unpredictable and out of your control. I mean, how many times a year can a child come down with some sickness and an entire week can be gone? I know mine excel at that in the winter.

One thing I know is having a smoothie five days a week for breakfast has really streamlined our morning routine. Gosh I sound like such a dork but it’s so true! I always have some sort of frozen fruit, juice or milk alternative on hand, some protein additions and wa-la! Breakfast is served. I thought up this recipe after realizing I only consume cranberries this time of year which needs to change. Did you know they are considered healthier than spinach?! According to WebMD they have more antioxidants which make them disease fighters. (See reference to kid sickness above.)

 

Cranberry Apple Smoothie
 
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Recipe type: Smoothie
Cuisine: American
Serves: 2 cups
Ingredients
  • ¾ cup cranberries (fresh or frozen)
  • 1 small apple, preferably a sweet red variety
  • ½ cup carrot juice
  • ¼ cup orange juice
  • ¼ cup coconut milk (I used Thai Kitchen, canned)
  • 1 scoop or tablespoon collagen or protein powder of your preference
  • ½ teaspoon fresh ginger
  • 1 teaspoon hemp or chia seeds
  • 2 walnuts
  • 5 ice cubes
Instructions
  1. Place all ingredients into a high speed blender and blend for a minute. Serve immediately or freeze into cube.

Roasted Potatoes

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roasted_potatoes_loWelp. School has begun. We've all maintained our sanity and I'm LOVING my free time. By free I mean, it's chock full of the things I've been wanting to get done. House stuff like cleaning and organizing, appointments like the dentist (Yipeee!) and of course blogging. I have a long list of recipes I want to tackle so bare with me in the next few months. They might not feel very seasonal but whatever. I'm sure you'll still dig what I come up with. So, If you've been to my house in the last, oh, 6 months or I've made you dinner, you've probably gotten a taste of my roasted potatoes. I call them mine because I never read a recipe to make them, I just starting doing them and adding stuff and wah-la! I love how easy they are and how they go over so well with guests, even the wee young ones. The huge bonus, leftovers with eggs in the morning or whenever really. I've done this same recipe without the lemon zest on sweet potatoes and it turns out just as good. They go with just about everything too!
Roasted Potatoes
 
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Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 3 lbs of yukon gold or red pototoes, diced
  • ⅛ cup avocado oil (or olive oil)
  • 1½ teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh thyme or parsley (I prefer lemon thyme), 2 teaspoons if you're using dried herbs
  • 1 teaspoon lemon zest
  • optional: 3 teaspoons garlic, minced (about 2 cloves)
Instructions
  1. Preheat oven to 400°F
  2. Dice potatoes to 1 inch squares or smaller and make sure they dry after washing them
  3. Toss the potatoes with the remaining ingredients in a bowl
  4. Spread the potatoes onto a cookie sheet making sure they are spread out evenly
  5. Roast in the oven for about 45 mins, stirring once to brown evenly

Breakfast Cookies

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Breakfast_CookiesSummer is not over in my book. It’s not until the air is crisp and you smell that smell. Ya know, that fall smell. So I’ll just be over here in my little denial cave and continue to fill my blog with “summer-like” recipes. After all, I’ve taken MOST of the summer off from posting. Seeerrry ’bout that!

I made these AMAZING cookies this past weekend while a friend was visiting and between us, my two girls and my husband they disappeared in a matter of hours. The recipe makes TWO dozen! Get it. You have to make these. They aren’t just for breakfast either. They are just healthy enough that you certainly CAN have them for breakfast and still feel good about that decision. What other cookie has 3g of protein per serving?

Breakfast Cookies
 
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Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 2½ cups almond flour
  • ¾ cup oatmeal (rolled or old fashioned)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ¾ cup maple syrup
  • ½ cup avocado oil
  • 2 teaspoons ground flax seed
  • ½ cup chopped walnuts
  • ½ cup raisins
Instructions
  1. Preheat oven to 350°F
  2. Mix together with a fork the flour, oatmeal, baking soda and salt in large bowl
  3. Add the vanilla, syrup, oil and flax seed and stir till pasty
  4. Add the walnuts and raisins until combined
  5. Drop a spoonful onto a baking sheet with about an ½ inch of space to spread
  6. Bake for 10-11 minutes

 

Chocolate Cherry Smoothie

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ChocolateCherrySmoothieI'm in the midst of garage sale set-up. Holy Hannah is it a ton of work!! And man it's bittersweet seeing all of the old baby clothes and gear getting another home. It makes this Mom an emotional mess. So that led me to this amazing recipe. -----Chocolate. In a jar. Yes, it's so satisfying and a wonderful mid-day snack when you need a big boost OR a tear-catcher. Whatever the reason, I'll have you know it's also good for your body. Packed with lots of good fats, protein and flavor, making it almost feel like a treat.
Chocolate Cherry Smoothie
 
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Recipe type: Smoothie
Cuisine: American
Serves: 2
Ingredients
  • 1 banana
  • 1 avocado
  • ½ cup frozen cherries
  • 2 cups fresh spinach
  • 2½ cups almond, coconut or hemp milk
  • 2 T cocoa
  • 1 T almond butter
  • 1 T hemp seeds
  • optional ¼ cup POM juice
Instructions
  1. Blend all ingredients together

Turmeric Chia Pudding

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turmericchiapuddingDid you know turmeric is really good for your immune system? Kind of needed this time of year when everyone seems to have a cold or fighting off some kind of sickness as the earth thaws and seasons change. It’s flavor is subtle enough to add to just about anything. I add it to stir frys, roasted veggies and recently my coffee. I posted a photo on the ol’ Instagram a few weeks ago of my new favorite. This delicious turmeric coffee, derived from one I had at Peace Coffee, inspired me to make a chia pudding with similar flavors. Mind you, chia pudding isn’t for everyone. I believe it’s mostly a textural thing, like tapioca pudding or bubble tea, that is hard to swallow. If you don’t mind the little gelatinize balls, then you’ll probably dig it. It’s a great breakfast option too. Top with granola or add 1/2 cup oats to soak with about 1/4 cup more milk.

Turmeric Chia Pudding
 
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Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • 1½ cups hemp milk
  • ¼ cup chia seeds
  • 2 Tablespoons tahini butter
  • 2 Tablespoons maple syrup
  • 1 teaspoon ground turmeric
  • Optional toppings: 1 banana, sliced, granola or a dash of hemp seeds
Instructions
  1. Pour milk, seeds, butter, syrup and turmeric to a jar or container with a lid
  2. Stir or shake with a lid on
  3. Refrigerate overnight for at least 6 hours
  4. Add optional toppings if desired

 

Dairy-Free Creamy Scrambled Eggs

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Creamy Scrambled EggsWe eat eggs every other day for breakfast. Somedays fried, some scrambled. It just depends what we have for leftovers and what we are in the mood for. A creamy rich scramble tastes so good on those chilly mornings when you may or may not have had too much to drink the night before and there’s no bacon to be had.

Creamy Dairy Free Scrambled Eggs
 
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Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • ½ Tablespoon coconut oil
  • ½ cup coarsely chopped mushrooms
  • 1 small shallot, diced or ⅛ cup diced onion
  • 3 eggs
  • 2 Tablespoons canned coconut cream
  • 1 sprig of thyme, remove leaves and discard stem
  • salt and pepper
Instructions
  1. Heat medium sauté pan and heat oil.
  2. Add mushrooms and shallot
  3. Sauté for 2-3 minutes or until mushrooms begin to soften
  4. Whisk together eggs, coconut cream and thyme leaves
  5. Add egg mixture to the pan and stir occasionally
  6. Remove from heat once slightly firm
  7. Add salt and pepper to taste

 

Cucumber Mint Smoothie

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pineapple_smoothieWell hey, we are over halfway thru January. Are you all tired of your smoothie recipes you adapted at the beginning of the year? I definitely get bored with mine and this recipe was my attempt at trying something new. I generally use the formula, two vegetables for every fruit but the ratio might be off a bit with this one due to the amount of fruit. Of course, that means it tastes perfectly sweet. Refreshing in fact.

Cucumber Mint Smoothie
 
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Recipe type: Smoothie
Cuisine: American
Serves: 2
Ingredients
  • 1 cucumber
  • 1 celery stalk
  • 1 cup fresh or frozen pineapple chunks
  • 1 handful of greens
  • 6-7 mint leaves
  • 7 frozen cherries or about a half cup
  • 1 cup canned coconut milk
  • ½ water
  • ½ teaspoon chia seeds
Instructions
  1. Place all ingredients but the chia seeds into blender and blend.
  2. Top with chia seeds.

 

Sausage & Kale Soup

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sausage kale soupOh how funny the creative process can be. As you may have noticed, I took a little break from posting after Thanksgiving. I just wasn’t feeling it in the kitchen like I normally do. Most of my recipes were turing out mediocre and frankly, I was feeling lazy. Yesterday was a complete shift from that. I wasn’t really in the mood to cook what I had planned but I knew the rest of my family could use some good homemade soup to combat their colds. So, I opted for a quick soup recipe and ended up spending most of the night in the kitchen having fun with a few new creations. I have fond memories during my art school days staying up to the crack of dawn, working tirelessly on projects because you just. can’t. stop.

I made this soup for a new momma not too long ago and thought something was missing. Lo and behold, the addition of the egg. Just like in a hot bowl of ramen. There’s probably a more technical way to doing it but I found the microwave easy enough. Soup for breakfast anyone?

Sausage & Kale Soup
 
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Recipe type: Soup
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 1 clove garlic, finely chopped
  • ¾ lb sausage of your liking (I used italian pork links and removed the casing)
  • 2 bay leaves
  • 2 cups chicken or vegetable stock
  • 2 cups water
  • 2 large russet potatoes, diced (peeled if preferred)
  • 1 bunch kale, dino or lacinato, stems removed and coarsely chopped
  • ½ teaspoon dried rosemary or oregano
  • salt and pepper
  • chili fake (optional)
  • 4-6 large eggs
Instructions
  1. Add oil to a soup kettle or dutch oven over medium heat. Add onion and cook till softened.
  2. Add garlic and cook for another minute. Add sausage and bay leaves (Remove from casing if using links).
  3. Cook until brown, about 10 minutes.
  4. Add stock, water and potatoes and bring to a boil.
  5. Lower heat to a simmer and add kale, rosemary, salt and pepper, and chili flake, if using. Add more warm water if kale isn't mostly submerged.
  6. Cook for another 20-30 minutes, or until potatoes are soft and kale is tender.
  7. Scoop each serving into a microwave-safe bowl and carefully place an egg on top of the soup.
  8. Microwave each bowl on high for 1½-2 minutes or until the egg whites turn white and the egg is to your liking.

 

Bacon Spinach Quiche

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Bacon Spinach Quiche

Our family lives on eggs. We eat them about every other day for breakfast. They are packed with so many good nutrients and they keep me full all morning. Long gone are the days of cereal or peanut butter toast…shit! I haven’t thought about that in months. Peanut butter toast was my saving grace when I was pregnant AND when I was nursing. I would make it in the middle of the night when I was starving. Ugh.

Ok…back to the main event here.

Quiche takes far less work than you’d think. Plus, you can freeze it for later. Or another option is to do crust-less muffins which would cut cooking time to about 30 minutes versus 45. I used a dairy-free, gluten-free frozen crust from Wholly Wholesome purchased from Whole Foods. I let that thaw for 10 minutes and baked it for 10 minutes before adding the remaining ingredients.

This recipe is completely dairy and gluten free but for all you cheese-lovers, gruyere would be so lovely on this one.

Bacon Spinach Quiche
 
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Recipe type: Breakfast/Brunch
Cuisine: American
Serves: 6
Ingredients
  • 4 eggs
  • ¾ cup canned coconut cream
  • 4 slices of bacon
  • ½ Tablespoon oil
  • ½ medium sliced onion
  • 1 Tablespoon fresh diced sage
  • 1 cup fresh spinach leaves
Instructions
  1. Prepare crust according to package
  2. Preheat oven to 375°F
  3. Meanwhile render bacon and slice onion
  4. Sauté the onion in oil at medium heat for about 10 minutes or until translucent
  5. Whisk eggs, coconut cream and sage together
  6. Once crust is cooled slightly, cut bacon into small stripes and place in crust
  7. Add onion and spinach leaves
  8. Carefully fill the crust with the egg mixture
  9. Bake for 45 minutes or until a toothpick comes out clean