Tag: make ahead

Blueberry Over-Night Chia Seed Pudding

Blueberry Over-Night Chia Seed Pudding

If there’s one thing I appreciate (I mean, let’s be honest, I appreciate a lot), it is make ahead breakfasts. I would give a lot to stay engulfed in my covers for every absolute second I can in the morning. Seriously, I set my alarm for 6 am this morning, it went off and I thought “Nope, not happening” and set another alarm for 6:30, and then I finally rolled out of bed at 6:40. People love mornings, and I respect those people, but I am not one of those people. That mixed with the fact that I need to eat breakfast, I am TOTALLY not one of those people who are all like “I’m just not hungry in the morning”… I’m hungry. All the time.

Especially with an hour and 15 minute commute, one way, to work, (however, come a few short weeks that will be getting cut down in half !!!!!!!!!) I love make-ahead breakfasts. In the colder months, I enjoy make-ahead oatmeal. Pop it in the microwave for 30 seconds, and you have a satisfying breakfast right in front of you. With spring officially here, and warmer temps *hopefully* coming to the Chicagoland area soon, this chia seed pudding is perfect for a spring/summer make-ahead breakfast.

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Another thing I love about chia seed pudding for breakfast is that it genuinely tastes good in the morning. I am not one of those people who can make a smoothie and let it sit over night. It just does not taste good to me. There is something off about it.

Do I continue to list off why I love chia seed pudding? Sure, why not. Just like oatmeal, you can put whatever you want on top. I mean, make it taste good, but still, whatever you want.

Below you’ll find the recipe for this blueberry over-night chia seed pudding!

Blueberry Over-Night Chia Seed Pudding

Ingredients

  • 1/4 c. Chia Seeds
  • 1 c. Milk, I use unsweetned vanilla almond milk
  • 1/2 c. Blueberries, I use frozen blueberries
  • dash of Stevia, optional
  • 1/2-1 banana sliced, optional for topping
  • 1/2 tbsp Ground Organic Flaxseed, optional for topping

Instructions

  1. In an air tight container, combine your chia seeds, milk and blueberries. Close your container and let it sit in the fridge over night.
  2. In the morning, take out your now chia seed pudding, top with whatever toppings you like (bananas & flax seed) and enjoy!
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Andouille Chicken Sausage Chili

Andouille Chicken Sausage Chili

I was lucky enough to have the staff over at ATK Foods send me over their line of chicken sausages. It is called “Sausages by AmyLu“… there were so many flavors. They are all natural and not to mention super delicious. I used their Apple & Smoked Gouda Chicken Sausage for my Sweet Potato Breakfast hash. Find the link to that post/recipe here! I plan on bringing you more recipes with some other flavors of their sausages.

The Andouille Chicken Sausage has a nice spice to it, and as soon as I tried it, I knew it would go great in a chili. This chili is spicy. I love the spice, but if you aren’t a spice person- I suggest leaving the jalapenos out. The diced chicken sausage is a nice mix-up in your chili instead of ground turkey or beef. Another nice thing about this sausage is that it is fully cooked. All you have to do is heat up the sausage!

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Aside from the sausage, this chili is absolutely packed with healthy veggies. Corn, black beans, sweet potato, onion, tomato and mini sweet peppers (plus jalapenos if you opt for those)… This chili looks like a rainbow (kinda, if you think outside the box). To cook this I use a Le Crueset Dutch Oven!

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To go with the chili, I made homemade cornbread. The recipe I used was the recipe on the back of the Aunt Jemima bag of corn meal we had in our cabinet. You can use your favorite recipe, or Google search for a basic cornbread recipe!

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Spicy Chicken Sausage Chili

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Ingredients

  • 4 tbsp Oil
  • 1 package Chicken Sausage, diced
  • 1 Sweet potato, peeled and diced
  • 1 Yellow Onion, diced
  • 7-10 Mini Sweet Peppers, diced
  • 2 Jalapenos, seeded and diced
  • 1 can Whole Kernel Corn, rinsed and drained
  • 1 can Black Beans, rinsed and drained
  • 2 28 oz. can Diced Tomatoes, with juice
  • 4 cups Chicken Stock
  • 2 tbsp Cumin
  • 1 tbsp Paprika
  • Salt & Pepper to taste

Instructions

  1. In a large pot, over medium heat, pour in your 4 tbsp of oil. Allow to heat for 5 minutes.
  2. Pour in your onions, potatoes, peppers and jalapenos. Sautee until the onions are just about translucent.
  3. Then, pour in your chicken, corn, beans, tomatoes (with juice) and chicken stock. Stir until mixed together.
  4. Stir in your cumin, paprika, salt and pepper.
  5. Cover with a lid and cook on low for 5 hours. After 5 hours, cook uncovered for 1 hour.
  6. Serve with cornbread, mac and cheese... whatever you like and enjoy!

Notes

If you prefer to cook this in a Crock Pot, simply pour all ingredients into the crock pot and cook on low for 7 hours.

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Egg White & Veggie Breakfast Muffins

Egg White & Veggie Breakfast Muffins

Cue the time where New Years Resolutions may be loosing steam. We may be a little more lenient with ourselves and may be looking for some inspiration to stay motivated. One of my resolutions was to be way more organized & clean. Currently, I’m reading the book called The Magic of Tidying Up. I have heard it is life-changing and you all will probably hear about it in my Book Bites: January 2016 Edition. As for being overall healthier, which was a “Graduation Resolution” before it became a “New Year Resolution”… That is going alriiiiiight. However, these Egg White & Veggie Breakfast Muffins are very easy to make, customize-able and great make-ahead breakfasts. Make one batch on Sundays and be ready to start your day off on the right foot all week.

I highly highly HIGHLY suggest adding a bunch of veggies to these. It is such an easy way to start your day with protein and vegetables. I added green peppers and spinach. However, some more add-ins could be red or yellow peppers, onions (sweet, yellow, green-whatever works), tomatoes, mushrooms, ham, or turkey bacon.

These muffins are similar to any other type of muffin or cupcake. You need to cook them until a toothpick or other testing utensil comes out clean. That time is roughly 20 minutes. Depending on your oven, it might be more, it might be less.

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Egg White & Veggie Breakfast Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

  • 3 tbsp veggies of choice
  • 3 tbsp egg whites
  • 1/2 tbsp shredded cheese, optional

Instructions

  • Preheat your oven to 350 and grease your muffin tins
  • In each muffin tin, put in your 3 tbsp veggies, 3 tbsp egg whites and top with your 1/2 tbsp shredded cheese
  • Repeat these steps for as many muffins as you wish to make
  • Put your muffin tin in the oven for 20 minutes, or until a toothpick comes out clean.
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Banana Peanut Butter Muffins

Banana Peanut Butter Muffins

I have TOTALLY been slacking with posts. I didn’t even post my 12th cupcake for the 12 cupcakes of Christmas!!!!!! Ah!!! I told myself I was going to be productive and post throughout the holiday….. well, obviously that didn’t happen.

My 12th cupcake was a cupcake wreath. You could use any cupcake you want to make this. All you need is 12 cupcakes (of your choice), and vanilla buttercream or cream cheese frosting dyed green. Melted red chocolates (to make into a bow- I slacked and didn’t do that) and “fun” sprinkles as I like to call them. (aka those different colored sprinkles)

You can find any cupcake recipe on my blog or the internet.

Here is where you can find my vanilla buttercream and here is where you can find my vanilla cream cheese frosting!

Here is a tutorial on how to make chocolate garnishes!

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Ok, let’s get to the actual point of this post. These super yummy and healthy (yes!!!! healthy!!!!) banana peanut butter muffins. The only unhealthy thing in these is the all-purpose flour I used. I should really invest in some other flour.

These make for a great grab and go breakfast. They are packed with protein (peanut butter + greek yogurt + an egg), they have no sugar in them (Truvia Brown Sugar baking blend!!!) and they have ground flaxseed (hello, superfood!)

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A note for when you bake these: I would just grease the pan instead of using muffin liners.

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If you do use muffin liners, be sure that the muffins are COMPLETELY cooled before peeling them off. I was too anxious in this picture and it came off on the liner.

Here is what you need to make these delicious muffins!

Banana Peanut Butter Muffins

Ingredients

  • 1 c. Flour
  • 1/2 c. Ground Flax-seed
  • 1/2 c. Oats
  • 1 tbsp Baking Powder
  • 1 Ripe Banana
  • 1/4 c. Peanut Butter
  • 1 egg
  • 1/4 c. Plain or Vanilla Greek Yogurt
  • 1 c. + 2 tbsp Unsweetened Vanilla Almond Milk

Instructions

  • Preheat your oven to 350 and either line 15 muffin tins or grease 15 muffin tins
  • In a small bowl, combine all of your dry ingredients. That includes: flour, flax-seed, oats and baking powder. Whisk or sift together.
  • In a large bowl, combine all of your wet ingredients. That includes: banana, peanut butter, egg, Greek yogurt, vanilla almond milk and brown sugar (not a liquid/wet ingredient, but still include it)
  • Beat your wet mixture on slow and slowly add in your dry mixture.
  • Beat on slow-medium speed until just combined. Fill your muffin tins about 3/4 of the way full
  • Cook for 18-20 minutes. Enjoy!
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Butternut Oatmeal

Butternut Oatmeal

A few weeks ago, I posted a recipe for Cinnamon and Brown Sugar Roasted Butternut Squash. You can find the recipe here! Still having some leftover, and trying to think of what the heck else I can do with this- I came up with an idea. What if I puree it, stick it in oatmeal, and top it with some fruit? Well, let me tell you.. I did that, and it turned out phenomenal. I love putting a twist on oatmeal. My favorite add-ins for oatmeal is usually just peanut butter, honey, and some cinnamon. Such a great combination. Buttttt, I was not disappointed with how this recipe turned out. This would be a super easy make-ahead breakfast. You could make it in a big batch, and divvy it up for your mornings. You could add in other fruits, or leave fruits out (depending on how you feel about fruit and it’s sugar contents)

So below, you will find the printable recipe card. Like I said, you could subtract the fruits, the maple syrup, add in honey, or another fruit. This oatmeal is yours for the taking!

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Butternut Oatmeal

Serving Size: 1 bowl

Ingredients

  • 1/2 c. Oats, I use Old Fashioned Oats
  • 1 c. Water
  • 1/4 c. Roasted Butternut Squash
  • 1/2 Banana, sliced
  • 1/4 c. Pomegranate seeds
  • 1/2 tbsp Maple Syrup

Instructions

  • Take the 1/4 c. roasted squash, and using any sort of blender tool (I used an immersion blender) puree the squash. It took me about 5 minutes. I had to scrape the squash out of the blades often.
  • Cook your oats according to the instructions on the container (mine said 1/2 c. oats to 1 c. water- microwave for 2:30 min)
  • Once your oats are cooked, mix in your pureed squash
  • Top with your sliced bananas, pomegranate seeds, and maple syrup
  • Enjoy!

Notes

The 1/2 c. Oats and the 1 c. Water are based on the instructions on my oatmeal container. Be sure to follow the cooking instructions on your container! It may require different quantities.

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