Category: Recipe

Savory Salads with Fruit

I like veggies and salad. And while I am not a strict vegetarian any more… I still love veggies. Given the choice 9 times out of 10 I will reach for grilled veggies, a salad, fruit, you name it. So here are some salads I made. My family loves them and devours them. I hope you and your family loves them too.

Pear Walnut salad

This is a pear, walnut salad. I made rice and lemon pepper tilapia to go with it.

If you have have never had a savory salad with fruit in it? If you have not I really suggest you try it. The savory flavors and slight sweetness of the fruit are a great compliment.

This is a vegan, gluten free, dairy free salad. It is healthy nutritious and delicious. I hope you get a chance to try it.

Recipe for pear walnuts salad:

1) 8 cups baby greens
2) red onion sliced to taste
3) 1 Bartlett pear sliced
4) 2 or 1 cup baby cucumbers sliced
5) 1/4 cup toasted walnuts
6) lemon zest

Honey Lemon Soy dressing
1) 1 tbs honey
2) 1 tbs soy sauce/or aminos
3) 1/2 lemon juices about 1 tbs
4) salt and pepper to taste
5) 1 tbs Olive oil

Nutrition: yield 4 servings

582g calories, 33.8g fat, 14.4g fiber, 63.2g carbs, 777.3g sodium, 12.5g protein

Peach Balsamic Salad

Peach and Balsamic salad! Nom nom nom

Kids loved this salad, the first time they have had peaches in salad.

Salad:

  1. 2 medium peaches sliced
  2. red onion sliced
  3. 8 cups mixed baby greens

Balsamic dressing:
1) 2 tbs balsamic
2) 3/4 of tbs honey
3) 1/2 tbs mustard
4) 1/2 tbs olive oil
5) salt and pepper to taste

Whisk all ingredients together, then toss with salad.

Nutrition: yield 4 servings

343 calories, 15.6g fat, 9.4 fiber, 52.4 carbs, 920.3 sodium, 11.5 protein

Thank you for reading. I hope you liked these. If you get a chance to try it out let me know what you think.

If you liked this please hit the like button, if you want to chat please feel free to comment, and subscribe to follow my adventures.

As always, Don’t Photo Edit, Just Go Get It!

Protein Packed Overnight Oats with Cinnamon Apple and Cranberry

fancy pants over night oats with a bow

You see this picture… pretty huh? Who has time for that bow nonsense? I don’t! I am a busy woman. I generally make my oats and attach my reusable spoon with a produce rubber band I have recycled. Very much like this.

I use a rubber band

In order to make sure I eat on time. I have started back up making overnight oats. But I found a protein oat mix that simplifies things instead of having to add protein powder.

I based it of the base overnight oat recipe from (https://feelgoodfoodie.net/recipe/overnight-oats/) , but added some different ingredients. Like the protein oats.

This has protein, carbs, is vegetarian, can be vegan, and very tasty!

Here is an updated version of overnight oats the way I make it with more protein. Enough of the chatter on with the recipe:

Protein Packed Overnight Oats with Cinnamon Apples and Cranberries

yield 1 serving

Ingredients:

  1. 1/2 cup of protein oats
  2. 1/2 cup of milk of your choice, I use non dairy milk
  3. 1/4 cup of Skyr or Icelandic yogurt
  4. 1 tbs chia seeds or 10 grams
  5. 1 tbs of sweetener of choice, I use local honey
  6. sprinkle of cinnamon
  7. 1 tbs of probiotic dried cranberries
  8. 1/4 cup of water
  9. 6 grams or a hand full crushed Freeze dried cinnamon apples

Directions:

Add everything to the jar, or container, and stir really well. Cover and refrigerate overnight or for at least 2 hours.

Note:

  1. I add more water because I am using dried fruit and freeze dried fruit.
  2. You can add fresh fruit instead of the dried fruit
  3. You can add unsweetened cocoa powder
  4. You can even add chocolate chips

Calories and Nutrition Information:

calories 353, fat 7.1 g, fiber 9.5 g, carbs 55.5 g, sodium 74.4 g, protein 17.4 g

  • ingredients I used
  • almond milk
  • eating breakfast outside

Let me say this… yesterday was a bit of a bust. I ate within an hour after waking good. Then I ate at the next designated time also good, but then got super busy not good. So missed the 3rd and 4th eating time. Ended up not having a lunch type meal till 7 hours after. That is no bueno for me. Hey but I was able to eat at some of the times I planned out.

I hope you get a chance to try this out. I love it… I am weird and love that freeze dried apple reconstituted in water or milk taste. It reminds me of my childhood.

If you liked this please hit the like button so I know. If you want to follow my blog I write about my martial arts training, workouts, and food/recipes please subscribe. If you want to see my day to day shenanigans, you can catch me @sharpcupcake on Instagram.

As always, Don’t Edit, Just Go Get It!

Fuel my body, during COVID-19 shortages…Strawberry Banana Lime Oatmeal Breakfast Bake

Good morning… yup I hear my family fussing about hunger. So here is what I came up with this morning.

This recipe is:

  1. Gluten free if you need it(make sure to get the gluten free oats/means it is processed away from glutenous products)
  2. Can be dairy free
  3. Vegetarian
  4. Can Be Sugar free if you choose sugar alternatives (like Stevia, equal)
  5. Natural Sugar ( Like honey, or agave nectar) or omit the sugar all together.
  6. Has a good amount of protein and fiber to fill your family up.

Right now there is a shortage of eggs in my area. I had to go to 3 stores to find them. A lot of the pre-made or instant items are being taken, so you are left with rolled oats, some produce, milk if you are lucky, but soy, almond, and alternative milks are around.

This is a great recipe for using “ugly” fruit. Fruits and or Veggies that are not the prettiest, and have been picked over, are great in baked items. My banana was going the way of the Dodo, and had some bruises, however, it still baked up just fine.

Luckily for me??? Am I lucky? I am lactose intolerant. So I tend to have alternative milk products around.

I was able to find strawberries, bananas, limes, had coconut milk, and had non instant oatmeal at home.

I decided to make a tropical-ish baked oatmeal breakfast… Can we imagine we are away on a deserted island, I mean we have the isolation part right? Win!

You can make this the night ahead and heat it up in the morning. You can also remove from the pan and wrap completely, and freeze if you have leftovers.

Enough talking here is the recipe:

Strawberry Banana Lime Baked Oatmeal

Ingredients:

  1. 2 cups of rolled oats
  2. 1/3 cup of granulated sweetener ** (or leave it out)
  3. 1 1/2 cups of milk (sub almond, soy, coconut)
  4. 1/2 cups of milk (sub lime juice, orange juice, or water)
  5. 1 tsp baking powder
  6. 1/2 tsp salt
  7. 8 oz/221 grams of Strawberries
  8. 1 each/100 grams ripe banana
  9. 1 egg
  10. 1 lime zested (optional)
  11. 1 tsp vanilla extract

Directions:

  1. Set oven to 375 degrees F
  2. Mix the dry ingredients, oatmeal, sugar, baking powder, salt, mix in half of the strawberries, and half zest
  3. Grease or spray a 2 quart pan, and put dry ingredients down. Layer fruit on top.
  4. Whisk together wet ingredients, milk, juice, egg, vanilla
  5. Pour wet ingredients over
  6. Bake for 40 to 45 minutes, depending on oven. Take it out when top of the oatmeal is browned nicely.
  7. Enjoy hot, or let it cool down and enjoy at room temperature.

I hope you get a chance to try this. It is adaptable to other fruits, and keep in mind it is a great use of fruits that are not the prettiest.

This serves ~ 6 servings. Total calories depends on the ingredients you use. But about 200 to 250 calories.

** Use any type of granulated sugar or sugar substitute that you can measure same as sugar. Honey is sweeter on the pallet. So conversion is 1 cup of sugar to 1/2 cup to 2/3 cup of honey.

Thank you for reading. You can use this time to adapt your goals and try something new. You can still stick to your healthy lifestyle its just going to take some tweaks and ingenuity. Have a great day and stay healthy.

Quick Note: Don’t throw away those squeezed limes. You can slice them up and put those in your water, for lime flavored water.

Fuel my body, during COVID-19 shortages? Berry Chia Coconut Pudding!

I had to make it instagram pretty.

So in this time of toilet paper, and hand sanitizer shortages. Shortages on meat, shelf stable staples (rice, noodles, beans, canned goods), and water. (This is the case at least in the good old U.S.A.) I noticed the foods that are readily available still are the highly processed granola bars, terrible chips/snacks (although those are going quickly too), fresh veggies, and the healthy food section.

I am going to put up recipes in this Fueling My Body During COVID-19 Shortages, that utilize the health foods (such as chia, vegan protein powders, quinoa and the likes), veggies that are getting left behind, and other products it looks like people are not using.

Interesting to note, the first pastas to go were the spaghetti and angel hair pasta. The linguine were left behind, people were not buying it. Do they not know you can still use that pasta in many pasta dishes? Even substitute it in spaghetti dishes. It may not be traditional but it will still feed you and your family.

So for today I made a berry chia coconut pudding. Aside from the coconut milk which I was out of. All these ingredients I regularly have in my pantry. Because I love to use them in my foods.

Enough with the expounding or lets be honest my prattling on, here is the recipe.

Berry Chia Coconut Pudding

Ingredients:

  1. 6 tablespoons/ 60grams of Chia seeds
  2. 1 tablespoon/23 grams of honey
  3. 1/4 cup/20 oz of coconut milk
  4. 1 whole/108 grams of ripe banana
  5. 1 cup/131 grams of frozen berries

Optional Toppings:

  1. 1 tsp/15 grams yogurt (omit for dairy free, vegan)
  2. 2 tbs/20 grams frozen berries
  3. pinch of desiccated coconut

Directions:

  1. Blend together a banana, and a cup of frozen berries. If you need to splash a little coconut milk in it to allow for better pureeing.
  2. Measure out chia seeds, and milk and mix together in a bowl.
  3. Pour in fruit blend. Taste… it is plenty sweet with the fruit, but I wanted a more dessert like taste for this so I added the 1 tbs of honey to the mixture.
  4. If you are going to make it pretty spoon it in to the individual serving cups
  5. Cover and refrigerate for 2 hours or overnight like I did.
  6. Serve alone, it is delicious, or add berries, yogurt if you have it and desiccated coconut.

Yield: 6 servings

Calories 696, Fat 37 g, Fiber 35.8 g, Carbs 85.1 g, Sodium 9.5 mg,
Protein 14.8 g

1 serving:
Calories 116, Fat 6.2 g, Fiber 6 g, Carbs 14.2 g, Sodium 1.6 mg, Protein 2.5g

It is delicious. My entire family loved it. This is a great thing to make ahead of time, for meal prepping. It will last covered for up to 7 days in the refrigerator, if it lasts that long, because my family will eat it all before 7 days are up.

This is gluten free, vegetarian, and without the yogurt dairy free and vegan.

Lets use this time, when we are unsure of what is happening in our world. When the normal foods we eat are not around, or being snapped up fast. Lets try some new things if this is new to you. If its not help your loved one try out the “new healthy” foods. They may like them, and we will come out of this pandemic hopefully healthier, and with healthier eating habits.

Thank you for reading and I will post more recipes of healthy foods I make with what I can find at the grocery store. Tell me what you think and if you have any questions. Stay kind to each other, and help your neighbors. Stay safe and strong.