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Overnight Chai Steel-Cut Oats | thishomemadelife

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I’ve been cleaning house this week.  And by cleaning I mean purging.  And by purging I mean emptying out closets, drawers and cabinets.  This has resulted in a trunk load of trash bags that are on their way to donation.  It has felt so good to lighten the load around our house, and has made me think twice about my purchasing habits.  Now I’ll be thinking twice the next time I’m out shopping and really take the time to consider if I need said item (new shirt, sweater, dish) before purchasing it.

This sudden purge has brought to my attention a few things around the house that I wasn’t quite aware of before…

My seven year old keeps everything.  EVERYTHING…

I have an affinity for sweaters that are gray…and scarves…

There are holes in the knees of almost every pair of pants my six year old has ever owned…

I have a lot of mason jars. Need a quart or pint jar?  I’m your girl…

overnight steel cut oats

Now, granted most of them are used for canning, but this time of year we have eaten through most of what we put up from last year’s growing season.  So now, all these jars are taking up shelf space in my pantry.  A few are filled with oats, popcorn, lentils and dried beans, but quite a few are empty.  After discovering this recipe for overnight steel-cut oats I’ve now got a new use for those that remain empty.  The best part about this recipe is that it is so simple.  Mix, pour into jars and put in the fridge.  No cooking necessary.  If you want to change up the spices go right ahead, change the toppings too.  I can’t wait to have these with some of the delicious blueberries that have been cropping up in the produce aisle.

***Please read the comments regarding this recipe before trying.  Results have been quite varied and different for each person, especially regarding opinions on texture.  I appreciate all the feedback and input on this recipe. ****

Overnight Chai Steel-Cut Oats

makes 2 servings

adapted from Vegetarian Times 

1 cup steel-cut oats

1 cup almond milk

2 tablespoons ground flax

1/4 teaspoon cardamon

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1 tablespoon maple syrup

Optional toppings–shredded coconut, pecans, almonds, toasted hazelnuts,

overnight steel cut oats

In a medium bowl combine oats, almond milk, flax, cardamon, vanilla, ginger, cinnamon, nutmeg and maple syrup.  Divide, in equal portions, into two 8 ounce glass jars.  Close the lid and refrigerate overnight.

Open lid, stir and sprinkle with toppings of your choice.

overnight steel cut oats

Have a great weekend!

Alison


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Korean-Style Chicken Lettuce Wraps

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Korean-Style Chicken Lettuce Wraps

Make these low-carb, high-protein Korean-Style Chicken Lettuce Wraps for a delicious, healthy weeknight meal the entire family will love! 

I don’t know about you, but I’ve been in NEW YEARS mode since about October. As a healthy food blogger, I’ve got to be prepared for the craziness that’s about to happen on the internets post Christmas. Every year at the first of the year, traffic on Fit Foodie Finds skyrockets with people searching for healthy recipes, ways to meal prep, and inspiration for creating healthy habits. This really is my favorite time of year for my business because it’s GO TIME. The amount of FFF recipes shared on Instagram quadruples and comment and comment role in on the blog. After a month of pretty much silence, I feel like my fit foodie people will be back and louder than ever! 

I thought I would start this 2017 healthy living revolution a week early because why not? I know a lot of people are still in holiday mode and have this week off, but why not start now?! Start with these amazing Korean-Inspired Chicken Lettuce Wraps from the amazing Skinnytaste Fast and Slow Cookbook.

I am super excited to have gotten an early release copy of Gina’s new cookbook and to have finally met “the Skinnytaste” herself this past Spring at the Fresh Coast Retreat! Holy man, looking back at those photos makes me so happy I have two feet that work (hashtag boot life). I’m sure a lot of you have heard of Skinnytaste and swoon over her amazing recipes. Whelp, Gina is just as amazing in real life. She is such an inspiration in the blogging community. From her crazy following, to her super successful cookbook line, to her sweet/genuine personality…I pretty much want to be her when I grow up. Oh, and she is BEAUTIFUL. The woman doesn’t wear any makeup and literally shines from the inside out.

I got to choose one recipe from her cookbook to share and of course I went with an Asian-inspired 30-minute meal. The cookbook is composed of 80+ 30-minute meals and 60+ slow cooker recipes. Basically a dream for the working woman. These lettuce wraps are just that. A DREAM.

I made a few minor modifications like using quinoa instead of brown rice and maple syrup instead of brown sugar. Other than that I followed the recipe exactly! Guys, this recipe is a cinch, even an 8 year old could make it. What I was really excited for, for this recipe, was to use my taco holder. I pull that thing out as much as I can because it’s so dang cute 

$9.95, Crate and Barrel, if you’re wondering. 

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Korean-Style Chicken Lettuce Wraps from the Skinnytaste Cookbook

Korean-Style Chicken Lettuce Wraps from the Skinnytaste Cookbook

  • Author: Sandra
  • Total Time: 20 minutes
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Ingredients

Scale
  • ¼ cup low sodium soy sauce (or tamari)
  • 2 teaspoons light brown sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon crushed red pepper flakes
  • cooking spray
  • 1 pound 93% lean ground chicken
  • ¼ cup chopped yellow onion
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 12 large outer lettuce leaves such as green leaf or Bibb lettuce
  • 2¼ cups cooked brown rice (or quinoa)
  • 2 tablespoons Gochujong, or more if desired
  • ½ tablespoon sesame seeds, plus more for topping
  • 2 sliced scallions, white and green parts

Instructions

  1. Combine the soy sauce, brown sugar, sesame oil and red pepper flakes in a small bowl.
  2. Heat a large deep nonstick skillet over high heat, spray with oil and add the ground chicken. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes. Add the onion, garlic and ginger and cook 1 minute. Pour the sauce over the chicken, cover and simmer on medium-low 5 minutes.
  3. To assemble the lettuce wraps, place 3 tablespoons brown rice over each leaf, top with 3½ tablespoons of chicken, Gochujong, sesame seeds and scallions. Wrap the leaves over the rice and meat into little burrito like bundles and eat right away.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes

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All-Purpose Creamy Green Goddess Dressing and Dip

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Looking for the most perfect all-purpose HEALTHY dressing recipe that doubles as a dip? You need to make this Creamy Green Goddess Dressing recipe made with a Greek yogurt base, tons of fresh herbs, and a squeeze of lemon juice.

Today is a good day (writing this yesterday). It is 40 degrees in Minneapolis, I had best photoshoot with some of my favorite ladies this morning, a productive + fun meeting with Team Fit Foodie, and now I’m eating a peanut butter cookie at Moose + Sadie’s (one of the cutest cafes in the North Loop). Today is one of those days that you dream about when you first quit your safe corporate, cushy job to do the work you love. No, not every day is like today, but I savor the ones that are.

I also savor recipes like this All-Purpose Creamy Green Goddess Dressing. It’s detoxifying, delicious, and multi-purpose all in one. First off, I have always been a creamy dressing kind of a gal. This can sometimes lead to a healthy salad turning unhealthy very quickly. Do you feel me? So my inspiration for developing a healthy + creamy dressing stems from my love for slathering veggies with delicious sauce. Which also brings me to the fact that I have used this dressing as a dip SO MANY TIMES because it tastes great both ways.

Traditionally cilantro takes the cake when it comes to green goddess dressing, but I know some people have a strong preference for or against this herb. I was at a crossroads when deciding whether to make this dressing with basil or cilantro. I did try both and they were each delicious in their own way. However, I tend to sway more towards the basil direction, so that’s what I did. So, feel free to substitute cilantro for basil if you would like!

Can we just check out this ingredient list really quick?!

basil– supports kidney function and acts as a diuretic to help cleanse body of toxins.

parsley– is high in vitamins K + A. It also encourages healthy digestion.

garlic– has high amounts of vitamin c, which supports your immune system and liver health.

apple cider vinegar– aids in digestion and cleansing of the intestines.

lemon juice– is high in vitamin C and has pectin, which is a dietary fiber that supports digestion

cayenne pepper- stimulates the digestive track and aids in metabolizing food + toxins

BOOM. Don’t worry, this isn’t the last time you will hear about this dressing. We have plenty of salads + appetizers coming up that highlight how to use this dressing. GET PUMPED UP.

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All-Purpose Creamy Green Goddess Dressing and Dip

All-Purpose Creamy Green Goddess Dressing and Dip

  • Author: Sandra
  • Total Time: 10 minutes
  • Yield: 8 1x
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Ingredients

Scale
  • 1 cup basil, chopped (not packed)
  • 1 cup flat leaf parsley, chopped (not packed)
  • 1/4 cup green onion
  • 1 clove garlic, minced
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1 cup plain non-fat Greek yogurt
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 cayenne pepper

Instructions

  1. Place all ingredients in a food processor and blend until smooth. If it’s still too thick, add more olive oil by the tablespoon.

Notes

If your dressing is too thick, add more olive oil 1 tablespoon at a time.
Store in air-tight container for 3-5 days.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes

Nutrition

  • Serving Size: 4-6
  • Calories: 82
  • Sugar: 1
  • Fat: 7
  • Carbohydrates: 2
  • Protein: 3

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Easy Hasselback Sweet Potatoes + 5 More!

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Hasselback Sweet Potatoes

I love my sweet potatoes. I love that they are a powerful superfood, inexpensive, and VERY versatile. Plus they tastes like heaven my mouth :D. I did a little searing though the FFF archives and pulled together 6 of my favorite. Plus- if you scroll all the way to the bottom, you’ll find my new favorite way to roast them- hasselback style!

6 Gluten Free Sweet Potato Recipes

6 Gluten Free Sweet Potato Recipes

  1. Sweet Potato Quinoa Gratin
  2. Sweet Potato Stacks
  3. Crispiest Sweet Potato Fries Ever
  4. Double Decker Sweet Potato Tostada
  5. Sweet Potato Lentil Stew
  6. Easy Hasselback Sweet Potatoes (recipe below)

The reason Hasselback-style is my new favorite is because the way you prepare it allows the flavors to seep into the entire potato, making it extremely flavorful. I also think it jazzes up your potato. If you are making these for a dinner party or trying to impress someone (wink), it’s an great way to make the presentation look gawgeous. 

For this recipe, I used extremely basic flavors: olive oil, garlic, salt, and pepper. You don’t really need anything else!

6 Gluten Free Sweet Potato Recipes

Easy? It really is.

6 Gluten Free Sweet Potato Recipes
6 Gluten Free Sweet Potato Recipes

For toppings I used a dollop of plain Greek Yogurt, blue cheese, and some homemade applewood smoked bacon bits. And a side of avocado for the win!

6 Gluten Free Sweet Potato Recipes

Ohhhhhhh yeah.

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hasselback potatoes microwave

Easy Hasselback Sweet Potatoes + 5 More!

  • Author: Sandra
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Ingredients

Scale
  • 4 medium size sweet potatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)

Instructions

  1. First, preheat oven to 400F and line a baking dish with tin foil.
  2. Next, wash sweet potatoes and pat dry. Using a sharp knife, slice sweet potato as finely as possible. Make sure you don’t go all the way through.
  3. Drizzle with EVOO and lather with garlic. Try and get the garlic in between each slice.
  4. Generously season with salt and pepper.
  5. Bake at 400F for about 45 minutes or until you can easily pierce the sweet potato with a fork.

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DIY Chai Spice Mix

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DIY Chai Spice Mix

Just because Spring is approaching doesn’t mean you have to nix all things winter. I love me a yummy iced chai or chai protein smoothie during the warmer months

I decided to combine my chai spice resources into one chai spice powder for easy access. That way, I can have a sprinkle of chai here and there without going through the hassle of re-mixing the spices.

What do you need?

  • An old spice container
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground allspice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 3 teaspoons ground ginger
Make your own Chai Spice with just a few simple ingredients!

Instructions for DIY Chai Spice Mix

  1. Mix all ingredients together. Store in a small spice container.

Now I can tuck my chai spices away with my baking supplies and keep the single chai spice mix handy and accessible!

DIY Chai Spice Mix

I am a stickler for saving old spice containers…especially the ones I buy from Penzey’s. They are really high quality and glass. You never know when you might make your own mix  See! I came in handy for once…

I am planning on posting one of my favorite snacks next week, with a chai twist. Any guesses from the photo below?

DIY Chai Spice Mix

Here are 10 more “summery” chai recipes (healthy & not-so-healthy) that I can’t wait to make with my new spice mix!

  1. Iced Chai Tea Latte via milk and pop
  2. Chai Popsicles via gimme some oven
  3. Coconut Vanilla Chai Milkshake via jessis kitchen
  4. No-Bake Chai Cheese Pie via minimalist baker
  5. Overnight Chai Steel Cut Oats via This vegetarian times
  6. Chai Breakfast Smoothie via oregon chai
  7. Apple Chai Pancakes via the Healthy Maven
  8. Raw Chai Bars with Cream Cheese Frosting via Pinterest
  9. Chocolate Chai Tea Cupcakes via eating well
  10. Vanilla Chai Smoothie via silk

Have any fun summery chai recipes? Share em in the comments!

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Banana Sushi almond butter hemp seed

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Banana Sushi almond butter hemp seed

No this amazing idea of banana sushi did not originate in my brain. I saw a link on the Fitfluential Facebook page which lead me to Greatist which lead me to the blog The Healthy Family and Home.

The idea originated here…I just made it my own

Banana Sushi

What rocks about this snack is that you can customize it however you like! All you need is a nut/seed butter and some toppings such as more nuts, seeds, dried fruit, etc.

Banana Sushi
Banana Sushi

What did I use? Maranatha Dark Chocolate Almond Butter and my Homemade Maple Sea Salt Pistachio Butter.

Banana Sushi

For my toppings I used Pistachio Nuts and Chia seeds (love the green color from the pistachios) and dried coconut. Your options for toppings are absolutely endless.

Banana Sushi
Banana Sushi

I personally like to eat these frozen and with a cup of warm tea. They are an AMAZING afternoon pick me up. The perfect size, perfect flavor. #BestSnackEver if you ask me.

Banana Sushi is going to be my go-to snack of 2014.

Banana Sushi
Banana Sushi

This kind of looks like a caterpillar. Banana caterpillar sushi?

I think if I had kids…that’s what I’d call it!

Banana Sushi

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Banana Sushi

Banana Sushi

  • Author: Sandra
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Ingredients

  • – 1 large banana
  • -2-3 tablespoons of nut/seed butter
  • -preferred toppings such as: chopped pistachios, chia seeds, and dried coconut.

Instructions

  1. First peel your banana, place on a baking sheet, and evenly spread on nut butter, covering just the top half of your banana.
  2. Then, sprinkle on toppings and press them lightly into the nut butter to ensure they will stick.
  3. Using a sharp knife, evenly slice banana. Place banana into the freezer and freeze for about an hour. After an hour, transfer to a tupperware (this is so the banana doesn’t freeze to the baking sheet).
  4. Store banana sushi in freezer.

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