Peaches & Cream Overnight Oats

It’s been a while since we have been on the overnight oats train, but we we are back at it with this fresh peach variation just in time for summer! Living in Colorado, peaches from the Palisades are something we look forward to every summer. We’ve taken peaches and chopped them into overnight oats for the ultimate breakfast treat. We’ve used a similar base to our Strawberry Coconut Overnight Oats but added protein powder to this variation to make it extra filling. We love having these oats as a grab-and-go option in the fridge for mornings we are running out the door!

Peaches & Cream Overnight Oats

Makes: 4 servings

Prep Time: 15 minutes Total Time: 24 hours

Ingredients:

  • 1 1/2 cups oats
  • 1/2 cup vanilla protein powder – we love Vega but choose any kind you like
  • 2 tbs flax seeds
  • 2 tbs chia seeds
  • 4 tbs maple syrup
  • 2 1/2 cups vanilla oat milk
  • 1 peach, chopped into small bite-sized pieces
  • 4- 8 oz mason jars or food containers

Directions:

  1. Whisk the ingredients, oats – peach, in a large mixing bowl. Whisk until everything is well combined.
  2. Divide the oats among each of the four mason jars.
  3. Cover with a lid and refrigerate overnight. The oats will last up to 5 days in the refrigerator.


Avgolemono

This soup has been a staple in our homes for quite some time. We love this Greek lemon soup because it is simple to make, has a ton of flavor, and has become a comfort food for us, especially in the winter. We like to serve this as a starter or alongside pitas and Greek salad. If you are looking to serve it as an entree, this recipe can feed 2-3 large sized portions.

The creaminess of the soup comes from tempering eggs into the broth. The technique of tempering is to dilute the eggs with warm broth, gradually raising the temperature, so that the eggs integrate with the broth and don’t curdle. If you still aren’t sure what we mean, the result of incorrectly tempering is egg drop soup. Fun fact – this technique took us a little bit of time to master. We have had many a night where our Avgo soup has floating egg whites and we still love it anyway! We will walk you through it in detail below but don’t be afraid if you don’t nail it on your first try. A little cooked egg never hurt anyone. 

Avgolemono Soup
Makes: 4 servings 
Total Time: minutes

Ingredients:

  • 1 pound orzo 
  • 8 cups water + 3 bouillon cubes (we used Bou)*
  • 3 lemons, juiced 
  • 2 eggs
  • dill 
  • salt and pepper to taste 

*Bou’s serving size is 1 cube per 2 cups of water. We like to add about 1/4 less bouillon than  suggested so that the soup isn’t over salted and season with salt and pepper at the end. 

Directions: 

  1. In a small pot, cook the orzo per the package instructions, al dente. We like to cook the orzo outside of the soup so that the orzo does not over cook if we don’t serve the soup right away. 
  2. While the orzo is cooking, put the water and bouillon in a large soup bot and bring to a boil. Stir until the bouillon is completely dissolved in the water. Add the lemon juice and bring the soup to a simmer.
  3. Temper the eggs. Start by scrambling the eggs in a bowl. While continuing to stir the eggs, use a ladle to add a bit of the broth to the bowl. Keep stirring until the broth is combined and repeat the process once more (stir, add broth, stir). After the second edition of broth, you are going to repeat the process but incorporate the eggs into your soup pot. Stir the soup and gently pour in your egg mixture. Voila! You now have a rich, creamy broth.
  4. Serve by adding 1 cup of orzo to a bowl and topping with the broth. Season with salt and pepper to taste. Top with fresh dill. 

Semi-Homemade Chicken Shawarma Bowls

We have decided to start a new series on the blog for those nights when you want to get a good dinner on the table but are short on time. Even those of us that love to cook and entertain have those days where spending even an hour in the kitchen is too much. “Semi Homemade Mondays” are meals that combine a few pre-made ingredients from the store and a simple homemade addition to reduce your overall cooking time but still have a balanced meal for dinner. For this first Semi-Homemade Monday we have made Chicken Shawarma Bowls by using chicken shawarma, hummus, and pitas from Trader Joe’s. We’ve added cooked quinoa and an easy cucumber tomato salad to complete the meal and have dinner on the table in less than 25 minutes. 

Semi-Homemade Chicken Shawarma Bowls 
Makes: 4 servings 
Total Time: 25 minutes 

Ingredients for Bowl: 

  • 1 package (1.5 lbs) Trader Joe’s Chicken Shawarma 
  • 1 container hummus 
  • 1 package pitas, warmed for a few minutes in the oven 
  • 1 1/2 cups quinoa 

Ingredients for Cucumber Tomato Salad 

  • 1 cucumber, ends removed, cut in half horizontally, and sliced 
  • 1 1/2 cups cherry tomatoes, halved 
  • 1/4 of a red onion, thinly sliced 
  • 2 tbs fresh dill, minced 
  • 1 clove garlic, minced 
  • 3 tbs olive oil 
  • 1 tbs red wine vinegar
  • salt and pepper to taste 

Directions: 

  1. Preheat the oven to 400 degrees**. 
  2. Lay the chicken in a baking dish or on a cookie sheet lined with aluminum foil. Bake for about 20 minutes, or until the thighs are cooked through and the juices are clear. 
  3. While the chicken is cooking, pour 3 cups of water into a medium pot. Add the quinoa, bring the water to a boil, and cook over medium-high heat for about 15 minutes, or until the quinoa has popped. Remove from the heat and season with salt and pepper. 
  4. To make the cucumber salad, combine the remaining ingredients (cucumbers – red wine vinegar) in a small bowl. Gently toss to combine and season with salt and pepper. 
  5. When the chicken has finished cooking, remove it from the oven and let it sit for a few minutes before slicing. 
  6. Assemble each bowl with a swipe of hummus, about 1/2 cup – 3/4 cup quinoa, the sliced chicken shawarma, and a good helping of tomato cucumber salad. Serve with warm pitas for the ultimate semi-homemade dinner. 

** This chicken is great on the grill too- the char from the grill is addicting! Cook for about 6 minutes per side on a hot grill, or until the juices run clear and the chicken is cooked through. 


Strawberry Coconut Overnight Oats

One of our biggest challenges when getting out the door in the morning is making sure that we are put together and fed before starting the work day. The. Struggle. Is. Real. To combat the “Sunday scaries” and make the weekday mornings easier, we put together this quick and easy overnight oats recipe. After 10 minutes in the kitchen on a Sunday we have a full week of breakfasts ready to go in the refrigerator. 

We love this base recipe for overnight oats. Flax seeds give the oats protein and fiber while the chia seeds add antioxidants and omega-3s. We chose to make these strawberry and coconut flavored with spring on the way, but the base recipe lends itself to nearly any flavor profile you can think of. Feel free to add some toppings like additional strawberries, coconut, and hemp seeds as we have in these photos if you want to feel extra fancy on a weekday morning. We, however, will be slamming them down in the car while attempting to put on makeup and get to work on time. 

Strawberry Coconut Overnight Oats
Makes: 5- 8 oz servings 
Prep Time: 10 minutes     Inactive Time: 24 hours 

Ingredients: 

  • 5 – 8 oz mason jars or travel containers 
  • 1 1/3 cups instant oats 
  • 3 cups coconut beverage (almond milk or any dairy item will work)
  • 2 tbs honey or agave 
  • 1/3 cup chia seeds
  • 1/3 cup flax seeds 
  • 1/3 cup unsweetened, shredded coconut 
  • 6 strawberries, stems removed and sliced 

Directions: 

  1. Combine all of the above ingredients in a large mixing bowl. Stir well to make sure everything is combined. 
  2. Carefully pour the oatmeal mix into each of the five mason jars- they will be almost all of the way full. Seal each with a lid and place in the refrigerator. 
  3. Refrigerate overnight and serve chilled, with additional toppings if you desire. The oats are good for up to five days in the refrigerator. 

Broccoli Pesto Pasta

Fun fact. Tate’s mom made this pesto using the Beaba baby food steamer and processor. In this season of life, making baby food regularly, it made the most sense to re-purpose kitchen tools that were already in use. Regardless of process, we were able to create a pasta dish that is easy to make and tasty for the whole family. One of the best parts of this recipe is that it can easily be made dairy free by not adding any Parmesan cheese while serving.  Healthy, simple, and delicious? We call that a weeknight win.

Broccoli Pesto Pasta
Makes: 4 servings 
Total Time: 25 minutes 

Ingredients for Pesto:

  • 1 head of broccoli (feel free to buy a package of broccoli florets instead)
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 clove garlic
  • 1/2 cup olive oil
  • 1 tsp red chili flakes
  • salt and pepper to taste 

Ingredients for Pasta:

  • 1 lb of your favorite pasta (we used cavatappi)
  • 1 cup cherry tomatoes sliced in half 
  • Parmesan cheese (optional)

Directions: 

  1. Steam the head of broccoli over a pot of water or in a steamer (or in the Beaba) for 15 minutes or until the broccoli is tender when poking with a fork or knife.
  2. Transfer the broccoli to a blender and add the remaining pesto ingredients (cilantro – red chili flakes). Blend until you get a smooth consistency. Depending on your definition of “bunch”, you may need to add more olive oil. Give it a taste and season with salt and pepper to your liking.
  3. Cook the pasta al dente per the package directions. Rinse the pasta with cold water and add back to the hot pot that you cooked it in. Add the pesto and toss so that the pesto thoroughly coats the pasta. 
  4. Place the pasta in a serving dish and add chopped tomatoes and Parmesan. Serve warm.

Spaghetti Squash Enchiladas

A few weeks ago we asked our Instagram followers what kind of recipes they were looking to see in the new year. A few of you asked for recipes with spaghetti squash. Ask and you will receive! Spaghetti squash is a great substitute vegetable if you are looking to eat less carbohydrates. Instead of thinking of spaghetti squash as simply a substitute for pasta, we like to think of it as a base for any casserole-type entree. Insert this recipe for spaghetti squash enchiladas. Everything you love about baked enchiladas but without the tortillas, which are really just the vessel for delivery anyway. We make dinners like this on repeat when we are trying to cut the carbs back and also stay full after dinner. 

Spaghetti Squash Enchiladas 
Makes: 4 servings 
Prep Time: 30 minutes    Cooking Time: 30 minutes 

Ingredients: 

  • 2 small spaghetti squash, cut in half and seeds removed 
  • 3 tbs olive oil 
  • 1 small yellow onion, diced 
  • 2 cloves garlic, minced 
  • 1 lb ground beef or ground turkey 
  • 1/2 packet taco seasoning 
  • 1- 15.5 oz can red kidney beans 
  • 1 bell pepper, sliced 
  • 1- 14.5 oz can diced tomatoes with their juice 
  • 1- 10 oz can enchilada sauce 
  • salt and pepper to taste 
  • 1 cup + shredded cheddar cheese 
  • cilantro, for garnish 

Directions: 

  1. Preheat the oven to 400 degrees. 
  2. Place the spaghetti squash halves on a cookie sheet (or two if they don’t all fit). Drizzle the insides with olive oil and season well with salt and pepper. Cover the squash with foil and bake in the oven for 30 minutes. The squash are done when they are tender enough that you can easily scrape the insides with a fork to make “spaghetti”. 
  3. While the squash is cooking, start making the enchilada mix. Heat a large pot over medium heat. Add a drizzle of oil to the pan and add the onions and garlic. Saute for 3-4 minutes, or until the onions start to become translucent. Add the ground beef and taco seasoning to the pan and cook until mostly cooked though, another 6 minutes or so. 
  4. Add the kidney beans, bell peppers, diced tomatoes, and enchilada sauce to the pot. Stir well, cover, and cook on a low simmer for 10 minutes. Remove the lid and season with salt and pepper, to taste. 
  5. When the enchiladas have finished cooking, remove them from the oven. Use a fork to gently scrape up some of the squash, creating a bed of spaghetti in each individual squash. Use a ladle to divide the enchilada filling into each of the four squash halves. Top with shredded cheese and place back in the oven for another 10 minutes.
  6. Serve hot, topped with cilantro if desired. 


Cure Your Cold Congee

We don’t know about you, but our family has been hit HARD this year with winter illnesses. Tate’s younger brother started daycare and we are battling everything from a cold to hand foot and mouth disease (gross!). To help combat some of these germs, we we have created one of our favorite dishes, congee, with an emphasis on ingredients that benefit the immune system.

For those not familiar, congee is a Chinese rice dish that is prepared by essentially overcooking rice until it becomes a porridge. Little pork dumplings are cooked in the rice giving the congee texture, fat and flavor. This dish is warming, filling and super tasty. We have incorporated ginger, garlic, lemongrass and turmeric to help boost our immune systems. We need all the help we can get people!


Cure Your Cold Congee

Makes: 4 bowls

Prep Time: 10 minutes Cooking Time: 15 minutes

Ingredients For the Congee:

  • 2 cloves garlic, minced
  • 2 inches ginger, minced
  • 1 tbs olive oil
  • 1 cup uncooked white rice
  • 6 cups chicken broth
  • 1/4 cup soy sauce
  • cilantro & green onions (optional garnish)

Ingredients For the Pork:

  • 1/2 pound ground pork
  • 1 tbs soy sauce
  • 1 tsp lemongrass turmeric paste (found here)
  • 1 tsp sesame oil
  • 1 tsp sriracha hot sauce

Directions:

  1. Combine all of the pork ingredients in a bowl and set aside
  2. In a soup pot, heat the olive oil and add the garlic and ginger. Sautee for 5 minutes until the garlic and ginger start to soften.
  3. Add the uncooked rice to the pot and stir for 1 minute to toast the rice a little. Add the broth and soy sauce and simmer on medium heat. Keep stirring the rice every 10 minutes or so as the consistency of the congee starts to thicken.
  4. After about 40 minutes of cooking, you will add the pork to the congee in small increments. You can choose to make meatballs if you prefer, but the way we like to do it is by using a teaspoon to scoop up the pork and put it in the pot. Repeat until all of the pork “meatballs” are in the congee. Cook for another 15 minutes until the pork is cooked through. **
  5. Serve hot and top with cilantro and green onions as desired. For those who want spicier, get crazy with the siracha or sambal oelek. It’s your congee – do what you gotta do!

**If at any point the congee becomes too thick, add 1/2 cup of hot water and continue as directed


Brussels Sprouts Chopped Salad

We hope everyone is getting off to a successful start with their New Year’s resolutions! For those of you trying to keep things healthy this month, we bring you this Brussels Sprout Chop Salad. We have a few rules when we are trying to keep up with clean eating: 1) the food has to be filling and 2) the food has to be super tasty. If we accomplish those two rules with our recipes, eating healthy doesn’t feel like a chore. This salad is super filling even without a traditional protein. We love it for a lunch entree during the work week or as a side salad at night for dinner. 

Brussels Sprouts Chopped Salad
Makes: 2 entree salads (4 side salads) 
Prep Time: 15 minutes    Total Time: 15 minutes 

Ingredients:

  • 5 cups shaved brussels sprouts (approx 1 lb)
  • 2 large honeycrisp apples 
  • juice of 1/2 lemon 
  • 2/3 cup pine nuts 
  • 1/2 cup dried cranberries 
  • 1/2 cup Parmesan cheese, grated 

For Dressing: 

  • 1/2 cup olive oil 
  • 1/3 cup apple cider vinegar 
  • 1 clove garlic, minced 
  • 1 tbs Dijon mustard 
  • 1 tbs honey (or 2 tbs if you prefer a sweeter dressing) 
  • salt and pepper to taste 

Directions: 

  1. Make the dressing. Use a whisk and a small bowl to combine all of the dressing ingredients. Season to taste with salt and pepper. Set aside and let the flavors blend together. 
  2. Use your hands to comb through the brussels sprouts, breaking up any large pieces and giving the sprouts a shredded confetti texture. Put them in a large bowl. 
  3. Dice the apples and sprinkle them with the lemon juice. Add the apples to the bowl. 
  4. Add the remaining salad ingredients- pine nuts, cranberries, and parmesan- to the Brussels sprouts bowl. Toss with the dressing and serve chilled or room temperature. 

Cranberry & Chickpea Stuffed Delicata Squash

Not sure about you, but we can’t be the only people on Thanksgiving that wish there was just one healthy or crunchy item on the table. Don’t get us wrong, we are HERE for the mashed potatoes and stuffing, but just one little thing to help balance out the decadence goes a long way. We even think it makes the rich dishes taste better. Over the years we have tried to sneak kale salad onto our Thanksgiving buffet. If you know us personally, you know that kale and our grandmother do not mix. It would be an understatement to say that our attempts have not gone over well. In preparation for Thanksgiving this year, we decided to put a few recipes to the test that might sneak past her inspection. This stuffed squash recipe stood out for its festive colors, variety of textures, and perfect mix of sweet and savory flavors. You can add it as a side dish to your Thanksgiving table or serve it all winter long like we plan to do. 

Cranberry & Chickpea Stuffed Delicata Squash 
Makes: 8 larger servings (see note below)
Total Time: 45 minutes 

Ingredients For Squash:

  • 4 medium delicata squash 
  • 2 cups kale, stems removed, finely chopped 
  • 2 cups cooked quinoa 
  • 1 can chickpeas, drained and rinsed 
  • 2/3 cup dried cranberries 
  • 2/3 cup pecans, chopped 

Ingredients for Dressing 

  • 2/3 cup oil (we prefer avocado or vegetable- something neutral) 
  • 1/3 cup apple cider vinegar 
  • 1 shallot, minced 
  • 2 tbs+ honey
  • 2 tsp cumin
  • small pinch of red chili flakes
  • salt and pepper, to taste 

Directions:  

  1. Preheat the oven to 400 degrees. 
  2. Cut the ends off the delicata squash and cut them in half, lengthwise. Scoop out the seeds with a spoon and discard. Place on a baking sheet, drizzle with 2 tbs olive oil, and season with salt and pepper. Bake for 25 minutes. 
  3. Make the dressing. Whisk all of the dressing ingredients together in a small bowl. Season to taste with salt and pepper. If you want the dressing to be less sweet, start with the 2 tbs of honey. Add more, up to 4 tbs, if desired. Set aside. 
  4. Make the filling. Put the kale in a large bowl and drizzle with a tablespoon or so of olive oil. You don’t need much. Massage the kale to break it down- it will immediately change texture from something that is very stiff to something more digestible. Add the remaining filling ingredients- quinoa, chickpeas, cranberries, and pecans- and toss well with the dressing. 
  5. Remove the squash from the oven. Carefully stuff each one with the filling, trying your best to divide the filling evenly among the squash. Overflowing is okay here- it will settle a bit during the remainder of the cooking. Put the squash back in the oven and cook for 10 minutes. Serve warm to room temperature. 

*This recipe makes 8 large side dish servings and could easily be served as a vegetarian entree. Adjust as necessary for the meal and number of people you plan to serve it for. If you are serving this at Thanksgiving dinner, you can cut the squash into segments after it has finished baking so that people can just have a taste.