Recipes on Heavy Rotation
Skipping all the fluff here, a few recipes on heavy rotation in my kitchen!
Overnight Oats. love them for their versatility and portability, there usually isn’t a week that goes by that these aren’t in my rotation.
- ½ cup dry base: rolled oats, muesli, or cooked quinoa
- ½ cup liquid: milk, yogurt, or milk alternative (almond, soy, hemp)
- 2 tbsp protein powder, peanut butter powder or peanut butter
- Optional add-ins: 1 tbsp flax, chia, or hemp seeds, 1 tbsp dried fruit, ¼ cup grated carrots or zucchini, 1 tsp vanilla extract
- Toppings: 1 cup fruit (banana, berries, peaches, cherries), 1 tbsp sliced almonds, 1 tbsp pomegranate seeds, or drizzle of honey
- If using quinoa or steel cut oats, cook as directed on package. Otherwise, stir dry grain mixture with liquid and any optional add-ins into a mason jar or container that will hold ~2 cups of liquid.
- Let refrigerate overnight. In the morning, add fruit and toppings. Enjoy!
Chia pudding. when I’m not eating oats….this is a great breakfast or snack for any time of year but especially love during the hot summer months!
- 1/2 cup plain yogurt @siggisdairy
- 1/2 cup milk of choice (I like coconut here)
- 2 tablespoon chia seeds
* Refrigerate overnight or for 1 hour. Top with fruit of your choice (bananas, berries, pineapple or peach!). May also add cocoa powder, matcha powder, peanut butter powder…anything you like! Enjoy!
Turkey meatballs. fabulous to pair with Banza pasta, zoodles, spaghetti squash, opportunities are endless!
-1/4 cup finely chopped onion, 1 clove minced garlic
-2 tbsp nutritional yeast
-1/3 cup rolled oats, oat flour (or a mix of these)
-1 lb ground turkey
-1 tbsp olive oil, salt & pepper (dash), dash of franks hot sauce (dash), healthy sprinkle of EBTB!
Combine the above ingredients (use more flour, as needed); roll the mix into balls, place on lined baking sheet, sprinkle with more EBTB. In a 400 oven, bake approx 15-20 minutes, temping to finish. Top your saucy squash mixture, sprinkle more nut yeast, then enjoy!
Spicy peanut sauce. does this even need a descriptor? great for stir fry, awesome on bowls…it’s peanut-y, it’s spicy. it’s fabulous.
- ½ cup creamy peanut butter (can also sub some pb powder)
- ¼ cup reduced-sodium tamari or soy sauce
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey or maple syrup (can also omit for lower sugar)
- 1 teaspoon grated fresh or dried ginger
- 2 cloves garlic, pressed (optional, if have on-hand)
- ¼ teaspoon hot sauce or red pepper flakes
- 2 tablespoons water
Egg bake. because eggs can be fussy — bake ‘em! To make, take:
+ 5 Eggs
+ 5 Egg Whites (I just used 5 more whole eggs)
+ 1/2 cup milk
+ 1 cup Roasted Garlic Cleveland Kraut
+ 1/4 cup ricotta salata, feta, or your favorite cheese
+ 1/2 cup spicy salami, diced
+ 1 cup cherry tomatoes, halved (had sun dried roasted red peppers so threw these in instead!)
+ 1/2 cup Chickpea Crumbs or Bread Crumbs (@watuseefoods is on the shelves @wholefoodscincy + super delish add + GF!)
Preheat the oven to 350. Lightly spray or oil grease a quiche or baking pan. Whisk together the eggs, whites, and milk. Stir in all other ingredients and pour the entire mixture into your prepared pan. Sprinkle the crumbs evenly over the top. Bake ~40 minutes until golden. Enjoy! breakfast, lunch, 3rd lunch or dinner, this dish is an *easy* hit!