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

Simple Grilling Sides

BBQ 2

Although the meat is generally the star of the show when it comes to grilling, I believe the side dishes play a very important supporting role. If you aren’t a big meat eater, like me, you look forward to sides that are satisfying. Today I am going to share 4 simple side dishes to accompany your entrees this Fourth of July and all summer long. These dishes require minimal prep work and look gorgeous on any tablescape.

First up, a chilled watermelon, feta and mint salad. This one is so simple it doesn’t require an actual recipe. Simple cube your watermelon, top with half a cup of feta cheese and a few chopped mint leaves. Beautiful and refreshing.

Watermelon Feta and Mint Salad 1

Grilled vegetables and fruit take on a sweet and savory flavor when grilled. No need for a lot of extra seasoning and fluff. Use grilled pineapple to top burgers, fish or chicken for a fresh burst of fruity flavor that compliments meat so well. Or take your hot grilled pineapple and serve them à la mode with a scoop of ice cream.

Grilled Pineapple

Grilled Pineapple, Carrots and Baby Bell Peppers

Ingredients

  • 1 bunch carrots, if using large carrots, slice thin and uniform for fast grilling
  • 1 pineapple, sliced into 1/2 inch slices, center removed
  • 4 cups baby bell peppers
  • 3 tbsp olive oil
  • sea salt and pepper to taste
  • *PRO TIP: Remove the center of the pineapple rind by pressing a metal shot class around the rind.

Instructions

  1. Skewer baby bell peppers onto a wood or metal skewer.
  2. Drizzle olive oil over bell peppers and rub onto carrots.
  3. Season with salt and pepper
  4. Place carrots on grill preheated to 400 degrees. Allow to cook ten minutes. Add bell pepper skewers and pineapple slices directly on grill. At this point you can rotate the carrots. Cook bell pepper and pineapple 5 minutes.
  5. Flip bell peppers and continue to cook 5 minutes.
  6. Serve hot.
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Grilled Vegetables
 

 

Jalapeño Corn Chowder Salad

Corn Chowder Salad RECIPE

If you love the decadent deliciousness of a spicy jalapeño corn chowder in the colder months, then you will love this lightened up and chilled version. I replaced the heavy cream broth with Greek yogurt, which we all know is so good for us, and a dollop of sour cream to create a rich creamy texture. Toss in some crumbled bacon, corn, potatoes, top with fresh chives and you have yourself an awesome summertime side dish. Bring it to BBQ’s or serve it alongside grilled favorites.

Jalapeño Corn Chowder Salad

Yield: 6-8 servings

Serving Size: 1 cup

Jalapeño Corn Chowder Salad

Ingredients

  • 1 16oz bag of corn kernels (organic preferred), thawed
  • 6 small golden potatoes
  • 4 strips of bacon, (pasture raised nitrate free when possible)
  • 1 medium jalapeño, minced
  • 1/4 tsp garlic powder
  • 1/3 c chives, finely chopped, divided
  • 1/2 c Greek yogurt
  • 1/3 c sour cream
  • 2 tbsp olive oil
  • Sea salt and pepper to taste

Instructions

  1. Fill a large pot with water half way, add potatoes and bring to a boil. Boil potatoes until fork tender, 30-40 minutes.
  2. Dice potatoes into 2 inch cubes and add to a large bowl.
  3. Drizzle potatoes with olive oil and toss to coat. Refrigerate for 20 minutes. This will help potatoes to not absorb the yogurt and sour cream later.
  4. Cook bacon in a pan until crispy, let cool on a paper towel and crumble into small pieces with a knife.
  5. Add corn, bacon, garlic powder, jalapeño and half of the chives to potatoes.
  6. Stir in yogurt and sour cream. Mix well and careful not to mash potatoes. Season with salt and pepper.
  7. Garnish with the rest of chives.
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Jalapeño Corn Chowder Salad by freshandfit.org