Category: Fresh Recipes

Cherry Coconut Overnight Oats with Flahavan’s Irish Oats

Overnight oats are summer’s answer to traditional cooked oatmeal. Oats soak in milk overnight to soften and plump the oats, tenderizing them to a creamy and wholesome breakfast. Because of their light flavor and chewy texture, oats beg to be topped with all sorts of mix-ins to jazz up the taste. I chose cherries and dried unsweetened coconut to suit the summer season. Cherries are only available in my neck of the woods during the warmer months, so I like to stock up and get my cherry fix while I can. Cherries add a tart, sweet flavor to the oats and are full of antioxidants helping to fight off free radical damage within the body. Coconut is a year round staple in my house and one of my favorite flavors in sweet and savory dishes.

 

The oats I used were provided by Flahavan’s Irish Oats. Flahavan’s uses high quality, non-GMO oats with a variety of styles to choose from. There are the quick-cooking Steel Cut Oats and the type I chose for this recipe, the traditional Irish Oatmeal. The delicate oats are perfect for overnight oats, soaking up the almond milk and absorbing the sweet maple syrup for heaps of flavor in each spoonful. Check out more of their awesome products here.

Cherry Coconut Overnight Oats with Flahavan’s Irish Oats

10 minutes

Yield: 1 serving

Serving Size: 16 ounces

Cherry Coconut Overnight Oats with Flahavan’s Irish Oats

Ingredients

  • 1.5 cups unsweetened almond or coconut milk
  • 3/4 cupS Flahavan's Irish Oats
  • 1/3 cup pitted cherries, halved
  • 1/4 shredded unsweetened coconut
  • 1 tbsp pure maple syrup
  • 1/8 tsp vanilla bean powder or paste

Instructions

  1. Combine ingredients in a 16 oz basin jar and stir to combine. Refrigerate 4 to 8 hours. Enjoy cold.
Recipe Management Powered by Zip Recipes Plugin
http://freshandfit.org/cherry-coconut-overnight-oats-flahavans-irish-oats/

This recipe was sponsored by Flahavan’s Irish Oats. I was compensated in oats in exchange for this post.

Heirloom Tomato Tartlets with Whipped Herb Ricotta

Spring is officially underway, and I can’t think of a better way to kick this beautiful season off than with these equally beautiful (and delicious) heirloom tomato tartlets. The recipe may look complex, but it is very simple and sure to wow whomever you decide to share them with. The crust is made using a gluten and grain-free almond flour. Almond flour is light and gives the crust a delicate buttery flavor that melds perfectly with the filling–more about that to come. The dough is pressed into 4-inch tartlet pans and chilled while the filling is made.

To create the super creamy filling, egg is whipped along with ricotta cheese and plenty of herbs like thyme, garlic and basil. No need for a mixer to whip the filling, just vigorously mix with a fork or spoon until fluffy. Pour the filling into crusts and top with mini heirloom tomatoes that are tossed in olive oil and balsamic to lightly flavor and help caramelize the tomatoes as they bake. Be sure to shake off any excess balsamic vinegar and olive oil before placing tomato halves on top. Bake tartlets for 25-30 minutes and allow them to set at room temperature for ten minutes before lifting from pans.

Serve these tarts alongside a big salad for a meatless Monday dinner with farm to table vibes. The tarts are also delicious for breakfast. If you are feeding a larger crowd, simply double the recipe. A big glass of chardonnay or sauvignon blanc pairs beautifully with the creaminess of the ricotta cheese.

Happy Spring and more delicious seasonal recipes to come!

 

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

15 minutes

30 minutes

45 minutes

Yield: 2 tartlets

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

Ingredients

  • 2/3 cup almond flour
  • 4 tbsp grass-fed butter, softened
  • 1/8 tsp sea salt
  • 1 cup heirloom cherry tomatoes, halved
  • 1/2 tsp olive oil
  • 1/2 tsp balsamic vinegar
  • For Filling
  • 1/2 cup Ricotta cheese
  • 1 egg
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp minced garlic
  • 1/8 tsp black pepper
  • 1/8 tsp sea salt
  • Fresh chopped basil for serving

Instructions

  1. Preheat oven to 350 and grease two 4 inch tartlet pans with olive oil. In a mixing bowl, combine butter and gradually stir in almond flour and sea salt. Divide dough into two balls. Press dough into prepared tartlet pans. Refrigerate.
  2. In a separate mixing bowl, combine Ricotta cheese, egg, dried basil, thyme, garlic, black pepper and sea salt. Use a spoon to whip and combine ingredients until fluffy. In a small bowl toss tomatoes in olive oil and balsamic vinegar.
  3. Divide filling between tartlet pans and spread evenly. Arrange tomatoes in top gently pressing into filling. Place tartlets onto a cookie sheet and bake 25-30 minutes or until crust edges are golden brown. Let tartlets stand at room temperature 10 minutes before slicing.
Recipe Management Powered by Zip Recipes Plugin
http://freshandfit.org/heirloom-tomato-tartlets-with-whipped-herb-ricotta/

Crispy Ranch Roasted Chickpeas

IMG 6

Nothing satisfies the craving for something salty quite like a crispy snack bursting with flavor. Whether it’s movie time or a quick on the go snack, these crispy ranch roasted chickpeas calm a craving and also offer fiber and protein, helping to curb appetite as well. Start by heating the oven to 400 degrees.  While the oven heats, prep a baking pan with parchment paper and drain/rinse chickpeas. Dry the chickpeas on a few sheets of paper towel, paying special attention to completely dry them. Transfer back into a strainer and toss in olive oil. Using a strainer will allow any extra droplets of oil to be removed, keeping just the right amount on the chickpeas. You can also lightly spray chickpeas with olive oil spray. Add chickpeas to prepared baking sheet and roast for 25-30 minutes, stirring every 5 minutes to evenly roast.

IMG 1 IMG 3

In the meantime, stir together the seasonings. Dried chives, dill, onion powder and garlic offer a ton of herb goodness for flavor surrounding each tiny chickpea. Toss warm chickpeas in seasoning and use to top salads instead of croutons, sprinkle on soup, or munch all by themselves instead of chips or popcorn. Now, turn on your favorite guilty pleasure and enjoy this guilt-free snack!

Crispy Ranch Roasted Chickpeas

5 minutes

30 minutes

35 minutes

Yield: approximately 2.5 cups

Crispy Ranch Roasted Chickpeas

Ingredients

  • 2 15 ounce cans chickpeas
  • 2 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp drives chives
  • 1/2 tsp dried dill weed
  • 1/2 tsp sea salt

Instructions

  1. Preheat oven to 400 degrees and line a small baking sheet with parchment paper. Rinse and drain chickpeas and paper towel to pat dry.
  2. Return chickpeas to strainer. Drizzle with olive oil and toss to coat. Pour chickpeas onto baking sheet and season with sea salt. Place in oven and roast for 25-30 minutes, stirring every five minutes.
  3. While chickpeas roast, stir together onion powder, garlic powder, chives, dill and sea salt in a small mixing bowl.
  4. Remove roasted chickpeas from oven and allow to cool slightly, 2 minutes. Pour chickpeas into bowl with seasoning and gently stir to coat. Enjoy warm or at room temperature.
Recipe Management Powered by Zip Recipes Plugin
http://freshandfit.org/crispy-ranch-roasted-chickpeas/

Hearty Spring Salad with Lemon Tahini Dressing

IMG BANNER

I heard on the radio the other day that spring is officially only 60 days away! That got me thinking about seasonal recipes for the upcoming rise in temperature. I always have enjoyed creating grain salads with a plethora of chopped herbs and greens, seeds and fruit. This salad is no different and really is hearty enough to stand on its own as a vegan entree–especially with the rich lemon tahini dressing–but it would be fantastic paired alongside grilled fish, chicken or steak as well. What makes this salad so special is that the ingredients are all finely chopped to create an explosion of flavor in every bite. Pomegranate arils add a juicy burst that compliments the bright herb flavors. I used millet as the grain in this dish for its light and fluffy texture, but quinoa and couscous would be great as well.

IMG 3

IMG 6

Because there are so many flavor components in the salad itself, I kept the dressing simple. If you have used tahini before, you know it doesn’t need a lot of fluff along with it to add devious creamy sesame flavor to any dish. I hope you find this salad as wonderful as I do and enjoy it well into the warmer months when you are craving a healthy and satisfying salad.

IMG 4

Hearty Spring Salad with Lemon Tahini Dressing

Hearty Spring Salad with Lemon Tahini Dressing

Ingredients

  • 4 cups kale, finely chopped
  • 1 cup curly parsley, finely chopped
  • 1/2 cup dry millet
  • 1/2 cup red onion, finely chopped
  • 2 tbsp mint, finely chopped
  • 1/2 cup pomegranate arils
  • 1/4 cup roasted pumpkin seeds
  • Lemon Tahini Dressing
  • 2/3 cup olive oil
  • 1/3 cup tahini paste
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  1. Cook millet according to package directions. Allow millet to cool in refrigerator for 1 hour. Fluff with a fork.
  2. In a small bowl, whisk together lemon juice, tahini, olive oil, sea salt and black pepper.
  3. In a large serving bowl, combine chopped kale, parsley and mint. Add millet, red onion, pomegranate arils and pumpkin seeds. Pour tahini dressing over salad and stir well to coat. Refrigerate until serving.
Recipe Management Powered by Zip Recipes Plugin
http://freshandfit.org/hearty-spring-salad-lemon-tahini-dressing/