In our house, we tend to eat oats for breakfast very often. Sometimes, this can prove difficult, because we’re running late or its summertime and I can’t bear the thought of turning the gas on to make us porridge. Not to mention, eating hot porridge on a hot day, only makes things hotter. So once I tried refrigerated overnight oats, I was really happy. If you’ve never tried overnight oats, you really should. Oats are healthy and when combined with some chia seeds, fresh fruit and nuts, it is a really healthy breakfast. The best part is, this is a make ahead recipe and requires no cooking. Which can be a blessing during hot summers. This is a versatile recipe and you can add your favorite fruit and nuts to top it off. So I hope you try this out as a breakfast option and let me know what you think.
Vanilla Overnight Oats
(Makes 1 portion)
1/3 cup rolled oats
1 tsp chia seeds
1/4 – 1/2 vanilla extract
Maple syrup, to taste
2/3 cup almond milk (you can use soy milk or any other milk of your choice)
Fresh fruit and nuts of your choice (I used some strawberries, grapes and slivered almonds)
In a mason jar, add all the ingredients except the fresh fruit and nuts that you’re using to top off the oatmeal with.
Cover the jar and refrigerate overnight. (You can make a larger batch and use it through the week)
In the morning, add the fresh fruit and nuts of your choice. Serve up.
I tried out this amazing Avocado Pasta Salad over the weekend and it was a big hit. There is a little stove time involved to boil the pasta and to fry the bacon, but the end result is so good, I’d say it was well worth it. I can’t wait for the next potluck or picnic, because I know that this salad will make an appearance.
The dressing is an avocado based one and is super easy to make. If you have an immersion blender, you life will be even easier. If not, just use your regular blender and you’ll be sorted. Basically all the ingredients for the dressing get blitzed together and ta-da …. you have yourself a salad dressing. I love recipes that are as easy as this. The ingredient list for the salad is just an approximation of what I used. Feel free to adjust as needed.
Avocado Pasta Salad
Serves 4 (as Main Course)
2 cups uncooked Macaroni
1/4 onion, finely chopped (use a sweeter onion if you can’t stand the heat from a raw onion. You can also use a couple of spring onions, finely sliced)
1 cup cherry tomatoes, halved
1/2 cup broccoli florets
1/2 cup boiled / roast chicken, shredded
1/2 cup corn kernels
1 avocado, diced
4 rashers of bacon, fried till crisp and chopped / crumbled
1/4-1/3 capsicum (I used green because thats all I had. You can use red or yellow too, or even a combination of them.)
2 tbsp chopped fresh coriander
For the dressing –
1 ripe avocado
Juice of 1/2 a lime
1/4 cup chopped fresh coriander (use the leaves and the stalks)
1/2 tsp garlic powder
1/2 cup Greek yogurt
Salt, to taste
Freshly cracked black pepper, to taste
Boil the pasta till al dente, following the package instructions. Run under cold water to stop the cooking process and to cool the pasta down. Drain and set aside.
Blanch the broccoli florets in boiling, salted water till it is a vibrant green, about 30 seconds to a minute, depending on how crunchy you like your broccoli. Immediately drain and immerse the broccoli in ice cold water for a few seconds to stop the cooking process. Drain and keep aside.
In the same pot of boiling water, boil your sweet corn kernels till done. Drain and set aside.
Get your salad ingredients ready.
For the dressing, simply blitz all the ingredients together.
Toss the salad in the dressing and refrigerate for about 1 hour before serving.
Pin now and try later!!!
I was glad to have tried out smoothie bowls recently. They were my saving grace. Healthy, full of flavor and their amazing ‘cool you down from the inside out’ quality made them a regular occurrence in my kitchen. The first one I tried was this Mango Smoothie Bowl and this blueberry version was really delicious too. I had some blueberries that I should have finished sooner, but I didn’t want to waste them so they went right in the bowl for some color. If you love blueberries, this treat is a must try if you are looking for a healthy summer cooler.
A few ingredients and a minute in the blender and a bowl is all you need to whip up this bowl of deliciousness, so I do hope you try it out.
Blueberry Smoothie Bowl
1 ripe banana, frozen
1 cup frozen blueberries
1 cup milk
4 tbsp Greek yogurt
For the topping –
Sweetened coconut chips
Place the banana, blueberries, milk and yogurt in a blender and blitz on slow at first.
Scrape down the sides and blitz till you are left with a soft serve sort of consistency.
Pour this mix into a bowl.
Top with some sweetened coconut chips, fresh blueberries and almonds.
Leave to set in the refrigerator till firm. I left mine about 8 hours. You may be able to cut into this sooner, but make sure that the Jelly has set firm before you cut it up. This dish can be made ahead of time. So plan for about 8 hours to set at this stage.
Since this is my first smoothie bowl, I kept it simple. It is so easy to make and so refreshingly delicious, I know I’m going to be making more than a few more of these All you need is the fruit of your choice, milk and a little yogurt. Onto the toppings. You could use your choice of cereal, granola, nuts, seeds, chocolate chips pretty much whatever you feel like.
So go ahead and give these bowls a try. They will be a hard summer option to beat. You know you’ll be seeing a few more of these. Oh, have I mentioned these just take a couple of minutes to make. Its a winner all the way.
Also, I have news. I have finally been bitten by the Instagram bug. I hope you can join me there. My Instagram username is @TheAspiringHomeCook. You can find the recipes from this blog making an appearance there at #theaspiringhomecook. Have you tried a recipe from this site. Post a picture on Instagram with #theaspiringhomecook and tag me in the picture to be featured in my feed.
Mango Smoothie Bowl
1 cup frozen mango cubes
1 banana, frozen
1 cup milk
4 tbsp Greek yogurt
For the toppings –
A few fresh blueberries
Peanut butter granola
Place the mango, banana, milk and yogurt in a blender and blitz on slow at first.
Scrape down the sides and blitz till you are left with a soft serve consistency.
Pour the smoothie into a bowl.
Top off with fresh blueberries and some granola.