Peaches & Cream Overnight Oats

Ingredients

  • ½ cup old fashioned rolled oats

  • 1/2 cup plain Greek yogurt

  • ½ fresh peach, diced

  • 1 tablespoon honey or maple syrup

  • 1 teaspoon vanilla extract

  • ½ teaspoon cinnamon

  • ½ cup milk

Instructions

  1. Mix all ingredients together in a pint jar, cover with lid, and refrigerate overnight.

  2. Can enjoy cold or warmed for 45 seconds in the microwave.

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Raspberry Peach Sherbert

Ingredients

  • 4 cups frozen, sliced peaches

  • 1 cup sweetened condensed milk

  • ½ cup fresh orange juice

  • 2 tablespoons lemon juice

  • 4 cups frozen raspberries

Instructions

  1. In a blender, puree the peaches with ½ cup sweetened condensed milk, ¼ cup orange juice, and 1 tablespoon lemon juice until smooth and creamy. Put in a bowl and place in freezer.

  2. In the same blender, puree the raspberries with ½ cup sweetened condensed milk, ¼ cup orange juice, and 1 tablespoon lemon juice until smooth and creamy.

  3. Combine both the peach and raspberry purees into a small pan, using a spoon to swirl the two together. Cover and freeze until firm, at least 6 hours.

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Strawberry Baked Donuts

Ingredients for Donuts

  • 1 cup almond flour

  • 1 tablespoon coconut flour

  • 2 eggs

  • 3 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • ½ cup fresh, chopped strawberries

Ingredients for Icing

  • ½ cup fresh, chopped strawberries

  • 1 cup plain Greek yogurt

Instructions for Donuts

  1. In a bowl, whisk the eggs. Then add in everything else except the strawberries and mix well.

  2. Fold in the strawberries. In a greased donut pan, and add the batter to each slot until ¾ of the way full.

  3. Bake at 350 for 15 minutes. Makes about 6 donuts.

  4. Let cool completely before removing from pan to add icing

Instructions for Icing

  1. Blend the strawberries and yogurt together on high.

  2. Wait until donuts have cooled, then add icing.

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Chocolate-Peanut Butter Cereal Bars

Ingredients

  • ½ cup creamy peanut butter

  • ¼ cup + 2 tablespoons coconut oil

  • 3 tablespoons maple syrup

  • 2 tablespoons honey

  • 1 ½ teaspoons vanilla extract

  • ¼ teaspoon coarse salt

  • 3 cups whole grain cheerios (not frosted)

  • ½ cup chopped nuts or dried fruit (optional)

  • 1/3 cup dark chocolate chips

Instructions

  1. Line a baking dish with parchment paper and set aside.

  2. Place the peanut butter, coconut oil, maple syrup, and honey in a large microwavable bowl. Microwave on high in 30 second increments, stirring in between. Continue until coconut oil is melted, about 1-2 minutes total.

  3. Add the vanilla extract and salt. Stir thoroughly until well combined. Then add the cheerios and optional nuts or dried fruits and stir to combine.

  4. Transfer mixture to the prepared baking dish and press until it is evenly distributed and flat. Refrigerate for at least 30 minutes or until hardened.

  5. Place chocolate chips in a small microwavable bowl. Microwave on high in 30 second increments, stirring in between. Continue until chocolate is melted, about 1-2 minutes total.

  6. Remove mixture from fridge and cut into small bars or squares. Dip the bars into the chocolate so that the bottom half is coated. Let cool for about 30 minutes, until the chocolate is hardened. Store in airtight container in the fridge for up to 1 week.

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Cinnamon Roll Smoothie

Ingredients

  • 1 cup milk

  • 1 frozen banana

  • ½ cup plain Greek yogurt

  • 1 tablespoon cashew butter

  • 2 tablespoons rolled oats

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

Instructions

  1. Using a blender, blend everything together on high, until smooth and creamy.

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Honey Lime Dip

Ingredients

  • 1 cup plain Greek yogurt

  • 2 tablespoons honey

  • Juice of 1 lime

Instructions

  1. Mix all ingredients together in a bowl and serve with your favorite fruits or veggies, such as strawberries and bananas, watermelon or celery sticks.

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Sweet Potato Breakfast Hash

Ingredients

  • 4-5 slices of bacon, cut into small pieces

  • 1 small yellow onion, diced

  • 1 red bell pepper, diced

  • 1-2 large sweet potatoes, peeled and diced

  • 2 cups kale leaves, chopped

  • ¼ teaspoon cumin

  • ¼ teaspoon garlic powder

  • ¼ teaspoon paprika

  • Dash of salt and pepper, to taste

  • 4-5 eggs

  • 1 green onion, diced

Instructions

  1. In a large pan, over medium heat, sauté bacon until crispy. Remove bacon when done, and remove most of the grease, leaving only enough to lightly coat the pan.

  2. Add the diced onion and red bell pepper to the pan. Sauté over medium heat for 1 minute. Then add the diced sweet potatoes and spices. Cook for 10-12 minutes, stirring often. Cover with lid for the last 5-6 minutes, until sweet potato is tender. Continue stirring.

  3. Add bacon back into the pan, along with the chopped kale. Continue cooking and stirring for 1-2 minutes until kale is wilted.

  4. Using a spoon or spatula, create 4 hollow spaces in the hash. Crack an egg into each space and cook until the eggs are done to your liking.

  5. Remove from heat. Season with salt and pepper. Top with green onion and serve.

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Salted Caramel Peanut Butter Dip

Ingredients for Salted Caramel Sauce

  • 1 cup granulated sugar

  • 6 tablespoons unsalted butter

  • ½ cup heavy cream

  • 3-4 pinches coarse sea salt flakes

Ingredients for Peanut Butter Dip

  • 1 cup plain Greek yogurt

  • 2 tablespoons creamy peanut butter

  • 1 tablespoon salted caramel sauce

  • Extra caramel sauce for serving

  • Chopped nuts (optional)

Instructions for Salted Caramel Sauce

  1. In a saucepan, add sugar over medium heat. Whisk constantly once sugar begins to melt. Continue whisking until sugar is completely melted, smooth, and all lumps are gone.

  2. Once sugar is completely melted, add butter and whisk until completely melted.

  3. Remove mixture from heat and add the heavy cream, whisking until combined. Then add the salt and whisk until dissolved.

  4. Let cool before storing.

Instructions for Peanut Butter Dip

  1. In a small bowl, combine the yogurt, peanut butter, and caramel sauce. Mix until smooth and creamy.

  2. Drizzle extra sauce on top for serving. Sprinkle with chopped nuts, and serve with fruits or veggies, such as apples or celery sticks.

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Shamrock Smoothie

Ingredients

  • 2 frozen bananas

  • 1 cup baby spinach

  • ½ avocado

  • 1 teaspoon vanilla extract

  • 10-12 fresh mint leaves

  • ½ cup Greek yogurt

  • ½ cup milk

  • 1-2 tablespoons honey (optional)

  • Garnishing of choice (shaved chocolate, shaved almonds, sliced fruit)

Instructions

  1. In a blender, combine all ingredients and blend on high, until smooth and creamy.

  2. Add garnishing of choice and enjoy.

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Instant Pot Sweet & Sour Chicken

Ingredients

  • 1 tablespoon olive oil

  • 2 pounds chicken thighs, chopped into bite size pieces

  • 3 cloves garlic, minced

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • 1, 20-ounce can pineapple chunks in juice

  • ½ cup apple cider vinegar

  • ¼ cup ketchup

  • 2 tablespoons soy sauce

  • ¼ cup brown sugar

  • 3 tablespoons cornstarch

  • 3 tablespoons cold water

  • Optional garnish (sesame seeds, green onions)

Instructions

  1. In the Instant Pot, set to sauté and add olive oil. Sauté chicken until slightly browned, about 3-5 minutes. Add garlic and sauté until fragrant, about 1 minute.

  2. Add bell peppers, pineapple chunks with juice, apple cider vinegar, ketchup, soy sauce, and brown sugar to the pot.

  3. Secure the lid onto the Instant Pot and close the steam vent. Set pressure to high for 5 minutes.

  4. When done, allow for natural pressure release for 10 minutes. After 10 minutes, use the quick release valve. Once all pressure is released, open lid and stir.

  5. In a small bowl, combine cornstarch and cold water until. Mix until there is an even consistency and no clumps.

  6. Add cornstarch mixture into Instant Pot with the cooked chicken mixture. Set to sauté, stirring frequently, until mixture is bubbling and thickened.

  7. Garnish with sesame seeds and green onions. Serve with a side of steamed rice.

  8. This dish can also be made in a slow cooker. Add all ingredients, except cornstarch and cold water, to a slow cooker. Cook on low for 7-8 hours, or high for 3-4 hours. When done cooking, add cornstarch and water mixture to the slow cooker to thicken.

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Make-Ahead Freezer Breakfast Sandwiches

Ingredients

  • Optional 4-5 slices of bacon, cut into small pieces (can also use sausage, ham, or other breakfast meat)

  • 1 tablespoon olive oil (if not using any meat)

  • 1 small yellow onion, diced

  • 1 red bell pepper, diced

  • 3 cups fresh spinach leaves

  • Dash of salt and pepper, to taste

  • 10 eggs

  • ½ cup milk

  • 6 slices cheddar cheese

  • 6 whole wheat English muffins, cut in half

Instructions

  1. In a medium pan, over medium heat, cook bacon, or other breakfast meat, until done. Once done cooking, remove from pan and remove most of grease from pan, leaving only enough to lightly coat the pan. If you prefer not to use meat, heat olive oil over medium-low heat.

  2. Add onion and bell pepper to the pan and sauté until tender, about 3-5 minutes. Add spinach and stir until wilted. Season with salt and pepper, to taste, and set aside.

  3. In a medium bowl, combine eggs and milk. Whisk until eggs are fully beaten and incorporated. Season with salt and pepper, to taste. Add the vegetable mixture to the egg mixture and stir to combine.

  4. Using a greased 9x13-inch baking dish, pour the combined egg and vegetable mixture into the dish and bake at 375 for 25-30 minutes, until the eggs are fully cooked.

  5. Place the English muffin halves, cut side up, onto a baking sheet and put in oven until edges are lightly toasted, about 4-6 minutes.

  6. When eggs are done, allow to cool. Use a biscuit cutter, or large round glass, to cut eggs into rounds, or use a spatula and cut into squares. Assemble the sandwiches using the English muffins, egg rounds or squares, and a slice of cheese. Individually wrap each sandwich in foil, and place them in a freezer storage bag. Sandwiches can last in freezer for up to 1 month.

  7. To reheat sandwiches, remove foil, and place onto a paper towel-lined plate. Heat in microwave about 1 and a half minutes, until the egg is fully heated and cheese is melted.

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Butternut Squash Soup

Ingredients

  • 1 large butternut squash, halved and seeded

  • 1 tablespoon + 1 teaspoon olive oil, separate

  • Dash of salt and pepper

  • 1 yellow onion, diced

  • ¼ teaspoon pumpkin pie spice

  • ¾ teaspoon cardamom

  • ½ teaspoon salt

  • ¼ teaspoon white pepper

  • Up to 3 cups vegetable broth (will depend on size of squash)

  • 2/3 cup canned coconut milk

  • Optional garnish (pepitas, green onions)

Instructions

  1. Brush inside of the squash halves with 1 teaspoon of olive oil and sprinkle with salt and pepper. On a lined baking sheet, turn squash cut side down. Bake at 400 for 45-55 minutes, until tender.

  2. In a medium pot, heat 1 tablespoon olive oil over medium heat. Add onion and cook until tender, about 5-7 minutes. When done, transfer to blender.

  3. Once the butternut squash is done and cooled, scoop out the flesh and transfer to the blender. Add pumpkin pie spice, cardamom, salt, white pepper, and up to 3 cups vegetable broth to the blender. Blend on high for about 6 minutes. (Remember, it is important to let ingredients cool before blending). If using the stove top, bring ingredients to a boil, remove from heat, and then use an immersion blender to puree until smooth and creamy.

  4. Stir in coconut milk, garnish with pepitas or green onions, and serve.

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Kale Salad with Lemon Yogurt Dressing

Ingredients for Dressing

  • ¼ cup plain Greek yogurt

  • 1 ½ tablespoons extra virgin olive oil

  • 1 tablespoon fresh lemon juice

  • ½ teaspoon lemon zest

  • ½ tablespoon balsamic vinegar

  • 1 teaspoon honey

  • ½ teaspoon salt

  • ¼ teaspoon pepper

Ingredients for Salad

  • 8 cups fresh kale

  • ½ cup freeze dried strawberries, or fresh sliced strawberries

  • 1 ripe avocado, sliced

  • ¼ cup chopped almonds

Instructions for Dressing

  1. Combine all ingredients in a medium sized bowl. Whisk together until smooth.

Instructions for Salad

  1. Toss the kale with the dressing to mix thoroughly. Be sure all leaves are coated. Allow to rest in refrigerator for 30 minutes.

  2. Toss in strawberries, half the avocado, and half the almonds. Mix thoroughly.

  3. Place salad into large serving bowl. Top with the remaining half of the avocado and almonds. Serve chilled.

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Peanut Butter Banana Kefir Pancakes

Ingredients

  • 2 cups whole wheat flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon cinnamon

  • 2 cups vanilla kefir

  • 2 eggs

  • 2 bananas, mashed

  • 2 tablespoons butter

  • 1/3 cup maple syrup

  • 1/3 cup creamy peanut butter

Instructions

  1. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until combined.

  2. In a small mixing bowl, whisk together kefir and eggs until combined. Fold in mashed bananas.

  3. Add the wet ingredients to the dry ingredients and stir to combine until just moistened. Careful not to overmix.

  4. In a large pan, or griddle, melt butter over medium heat. For each pancake, use ¼ cup of batter. Cook until the surface of the pancake starts to bubble, about 3 minutes. Flip over and cook for an additional 3 minutes, or until lightly browned.

  5. In a small, microwave safe bowl, mix together maple syrup and peanut butter. Microwave for 30 seconds, until warm. Spread mixture over top of pancakes and serve with additional fruit, such as strawberries, blueberries, or bananas.

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