Simple Overnight Oats

September 8, 2016

This past weekend I had my first inklings of fall. The nights were cool enough to sleep with the windows open, and the morning air was crisp and refreshing.

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While I haven’t felt the need to dive head first into all things pumpkin and apple cinnamon – yet – I have changed my breakfast routine a bit.

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All summer I’ve been hooked on some variation of Greek yogurt and granola, but the slight shift in temperature combined with the returned need of easy grab-and-go breakfasts has renewed my love of overnight oats.

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Today’s recipe is barebones basic: oats, plain Greek yogurt, berries, and almonds. This way you can try it plain first, and then play with the flavors should you be so inclined. In the coming weeks, stay tuned for some new twists on this simple favorite.

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Do your favorite foods change with the season? Let me know below!

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Simple Overnight Oats

Serves: 1

Time: Overnight

Ingredients:

  • 2 tbls. slivered almonds, toasted if desired
  • 1/4 cup milk of choice (I like Silk cashew milk)
  • 1/3 cup plain greek yogurt
  • 1/4 cup old fashioned oats, gluten free if required
  • 1/2 tbls. honey (or more to taste)
  • 1/8 tsp. vanilla
  • 1/2 cup mixed berries

Directions:

  1. In a medium bowl, stir together milk, yogurt, oats, honey, and vanilla. Transfer to a “grab-and-go” container, if necessary. Otherwise you can keep in the same bowl.
  2. Top with berries and almonds.
  3. Cover tightly, and refrigerate overnight.

Paula’s Tips: Feel free to double or triple this recipe, it will keep for 3 days in the refrigerator!

Recipe adapted from Ellie Krieger’s So Easy Cookbook

Bean, Avocado, and Tomato Salad

September 5, 2016

Some days when I sit down to share a new recipe with you, I draw a complete blank regarding what to write. I lack any funny anecdotes or fond distant memories to share; instead I stare blankly at my blinking cursor.

 

Today is one of those days.



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So rather than ramble about nothing, I’ll cut straight to the point. This salad is awesome. Simple ingredients, little time investment, big flavor results. Enjoy it for lunch, as a dip for tortilla chips, or even wrapped up in a soft taco shell.

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How was your Labor Day weekend? Let me know below!

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Bean, Avocado, and Tomato Salad

Serves: 4

Time: 5 minutes

Ingredients:

  • 15 oz. black beans, drained and rinsed (~2 cups)
  • 1 cup sweet corn
  • 1 cup cherry tomatoes, sliced
  • 1 red or yellow pepper, chopped
  • 1 avocado, chopped
  • Juice of 1 lime
  • 1 tbls. olive oil
  • 2 tbls. cilantro OR parsley, chopped
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • salt and pepper, to taste (this will vary on whether you have salted or unsalted beans)

Directions:

  1. Combine first eight ingredients in a large bowl (beans through cilantro).
  2. Mix thoroughly
  3. Salt and pepper, to taste
  4. Enjoy!

Waldorf Chicken Wrap

September 1, 2016

As I get back into the grind of packing school lunches everyday, I’ve been on the lookout for fun alternatives to my usual turkey sandwich. After discovering a new brand of gluten-free tortillas that I really like, I’ve gotten into making giant wraps quite often.

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The latest recipe I want to share with you is for a Waldorf salad wrap. I love Waldorf salads. The combination of savory chicken, sweet crispy apples, and crunchy walnuts mixed together in a creamy dressing is absolutely delicious.

That being said, for many of us our lunch “hour” is more like lunch “10 minutes” or eat while working in front of the computer, and devouring an entire salad during those precious few moments of downtime is a little unrealistic. Therefore, I decided to turn this favorite salad into an on-the-go wrap. Simple and delicious.

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What’s your favorite school box lunch? Let me know or link up below!

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Waldorf Chicken Wrap

Serves: 4

Time: 10 minutes

Ingredients:

  • 1/4 cup walnuts
  • 1/3 cup plain Greek yogurt
  • 1 tbls. light mayonnaise
  • 2 tsp. lemon juice
  • 1 tsp. dijon mustard
  • 1 tsp. chopped fresh thyme
  • 1 cup chopped cooked chicken breast
  • 1 medium apple, diced
  • salt and pepper, to taste
  • 4 large tortillas (gluten free, if desired)
  • 1 1/3 cup mixed greens

Directions:

  1. Toast the walnuts in a dry skillet over medium-high heat, stirring frequently, until fragrant ~ 3-5 minutes (Toasting adds a great depth of flavor. If you are short on time, however, you can omit this step.)
  2. In a medium bowl, combine yogurt, mayo, lemon juice, mustard, and thyme. Stir until smooth.
  3. Fold in walnuts, chicken, and apple. Season with salt and pepper.
  4. Divide lettuce evenly amongst four tortillas, followed by the chicken mixture.
  5. Wrap up and enjoy!

Recipe from Ellie Krieger’s So Easy cookbook

Parmesan Buttered Zoodles

August 29, 2016

As I scroll through my Facebook feed I am amazed at the bounty of vegetables growing in everybody’s gardens. It is clearly harvest time. Per usual, the biggest crops seem to be tomatoes and zucchini.





Last week I shared a fresh way to use up some of your baby tomatoes, and today I want to show you a very simple zucchini side, which is – you guessed it – made of zoodles!

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I was inspired to make this the other night when I had grilled chicken on the menu. I need a quick side dish, so I turned to my trusty spiralizer. Light and buttery with a bite from the Parmesan cheese, this dish is the perfect side to any meal.

What is your favorite side dish for grilled chicken? Let me know below!

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Parmesan Buttered Zoodles

Yield: 1-2 (Can easily double, triple, etc.)

Time: 8 minutes

Ingredients:

  • 1 zucchini
  • 1/2 tsp. minced garlic
  • 1 tbls. butter
  • 2 tbls. parmesan cheese
  • salt and pepper, to taste (I used 1/4 tsp. salt)

Directions:

  1. Spiralize your zucchini. If you don’t have a spiralizer, you can use a vegetable peeler to cut thin strips
  2. Preheat large skillet over medium-high heat.
  3. Coat with cooking spray (I use my Misto)
  4. Add garlic, saute about 30 seconds or until fragrant
  5. Add zoodles. Stir. Cook about 3-5 minutes, depending on desired texture. Do not overcook, or zoodles get mushy.
  6. Drain any excess liquid.
  7. Return zoodles to pan. Add butter, Parmesan, salt, and pepper. Stir until evenly coated.
  8. Enjoy!

Garlic Basil Shrimp

August 26, 2016

I was never much of a seafood person when I was younger. There are a few different reasons for this general avoidance, but probably the biggest was unfamiliarity. Growing up in the Midwest, I simply didn’t come across seafood very often. Fish? Yes. Seafood? No.

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Because of this, I’ve always been rather intimidated by preparing the stuff. There is no saving over-cooked seafood. On the other hand, I’m totally freaked out by raw fish as well. This obviously makes preparing seafood a particular challenge  for me.

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I decided the other day that I need to get over this, however, and I decided to start with shrimp. So to help ease myself into the world of cooking seafood I totally cheated and started with pre-cooked shrimp. I know, all you seafood aficionados are shaking your heads right now. Don’t hate, I’ll get to the raw stuff eventually. For this recipe, however, I started with frozen pre-cooked shrimp. Ten minutes later I had an impressive, elegant and – most importantly – delicious entree that’s beautiful enough for entertaining but simple enough for a busy weeknight.

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Do you eat a lot of seafood? What’s your favorite way to prepare it? (I need all the tips I can get!) Let me know or link up below!

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Garlic Basil Shrimp

Serves: 3-4

Time: 10 minutes

Ingredients:

  • 1 tbls. olive oil
  • 1 1/4 lbs frozen pre-cooked shrimp, thawed according to package directions
  • 3 garlic cloves, minced
  • pinch of red pepper flakes, or more to taste
  • 3/4 cup dry white wine (can use chicken broth if you don’t like to cook with wine)
  • 1 1/2 cup cherry tomatoes, halved
  • 1/4 cup freshly chopped basil
  • 1 green onion, sliced
  • salt and black pepper, to taste

Directions:

  1. Heat oil in a large skillet over medium-high heat.
  2. Add garlic and redpepper flakes and cook until fragrant, about 30 seconds.
  3. Ad wine and cook over over high heat, stirring occasionally, for about three minutes.
  4. Stir in tomatoes and basil. Season with salt and pepper.
  5. Return shrimp to pan and toss. Cook until just heated through.
  6. Enjoy with your favorite side.

Recipe slightly adapted from Ellie Kreiger’s So Easy cookbook.

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