Welcome! This is where we come to share our tips on wellness, joy and all things that inspire us to live healthfully (when we aren't with you in the studio). Hope you enjoy!
See you in class! - Pilates in Kalamazoo
My first try at this I used ice and a coconut almond milk. I also put in toasted pecans instead of raw walnuts...because I wanted to :). That's how I roll, ha ha. I strongly encourage you to mix up these recipes I give you and/or use what you have to suit your needs. It turned out super yum and I think the coconut milk really added something special!
1/2 Cup Steel Cut Oats (or Regular Old Fashioned Oats)
*I have a hearty morning appetite so I use 3/4 cup.
A typical single serving is 1/2 cup...Adjust as YOU'd like!*
1 Medium Apple, diced
1/4 tsp Cinnamon
10 Toasted (Unsalted) Pecans, crumbled
10 Dried Cherries
Maple Syrup, as you wish
OPTIONAL: A Pad of Butter, Milk
Bring the water to a boil on the stovetop. Once it's rolling, turn off the heat and stir in the oats, apples & cinnamon. Cover and allow 7-10 minutes for the water to be absorbed and apples to soften. Stir in pecans and cherries and top with as much syrup as you like! Enjoy :)
I prefer not to let my oats break apart and become super creamy so I don't stir as it's cooking. But by all means, if you like creamier oats, add a little extra water (or milk) and reduce the liquid by cooking while stirring over a medium heat until it's all absorbed and you've achieved the yumminess you're hoping for!
Line a large pot with a thin layer of water. Steam onion and garlic (or sautee in olive oil) for 5 minutes. Stir in sweet potato and cover to cook until tender, 6-7 minutes. Stir in remaining ingredients through liquid smoke. Continue to cook over low, stirring occasionally very gently, to heat through. Stir in spinach to cook until wilted. Spoon on buns and enjoy!! TIP 1: This is so easy to make WHEN YOU HAVE A FOOD PROCESSOR. If you hand grate the sweet potatoes it could be a bit more work. From the thought of making this to the time I took that plated photo was 17 minutes so it's incredibly easy, otherwise. TIP 2: My first attempt at this recipe...
Cut up all the veggies and place them in a large pot with the rest of the ingredients. Add in about 1.5 cups water to the pot and cook on medium-high for about 15 minutes. Then turn down to low and continue simmering to cook the carrots and potatoes thoroughly. Make sure to add enough water to the pot to prevent the stew from becoming to thick and burning.
Day two of this meal is even more amazing!
You can add shredded cheddar to the top of this stew after to serve it for a little bonus...but this stew does not lack flavor without it. :)
Turn down the "heat" by tweaking the recipe and removing a chipotle pepper or two.
AND, AS I ALWAYS DO...MAKE IT YOUR OWN! :) THIS IS MERELY AN IDEA. IF YOU WANT MORE OF SOMETHING ADD IT. IF YOU WANT LESS, LEAVE IT OUT. TRUST YOURSELF. FOLLOW YOUR INTUITION AND WITH A LITTLE PRACTICE, I PROMISE YOU WILL BE AN AWESOME, HEALTY COOK!
So this delicious dish was my first ever attempt at making kale without cooking it. I'll admit, I was extremely intimidated by this little salad because kale has such a strong flavor that I worried it would be too harsh. But it turned out great and my hubs raved about it after just the first bite!
Cheers to tasty adventures, :) - Marlayna
3 Small bunches Red Kale
1 small pouch dried cranberries
1 bag of sliced almonds, toasted
3 scallions, sliced
2 cups cooked red (or white) quinoa (use package directions to cook)
1.5 tablespoons mayo
2 tablespoons white vinegar
salt & cracked pepper to taste
I simply tore up the kale into bite sized pieces and tossed in the toasted almonds (400 degrees for roughly 7 minutes, being careful to watch them so they don't burn), cranberries, scallions and (cooled) quinoa. Then I mixed the mayo, vinegar, salt & pepper in a separate bowl, topped the salad and tossed. If the dressing is too tart for you, you could add just a 1/2 teaspoon of sugar and that should sweeten it just enough.
TIP 1: The dressing softens the kale just perfectly and because kale is such a sturdy green, it holds up really well, even overnight. I loved the combo of sweet cranberries and tangy dressing, plus all the health benefits of kale. Hope you like it too! Enjoy!