Sunday, April 24, 2016
Friday, April 15, 2016
Tuesday, March 29, 2016
1 tablespoon coconut oil
1 cup steel cut oats
3 1/2 cups almond milk
1/2 can coconut milk (around 3/4 cup)
1 tsp vanilla
1/2 tsp coconut flavoring
1/4 cup agave or sugar (I used agave)
Add oil to pressure cooking pot, select Sauté. When oil is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes. Add remaining ingredients and stir.
Select high pressure and set 10 minutes cook time.
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure.
When valve drops carefully remove lid.
Stir oats. Cover and let sit five minutes until oats are desired thickness.
Top with shredded coconut, chocolate chips, sliced almonds, and splash of milk.
Saturday, March 26, 2016
Wednesday, March 16, 2016
2 C Fresh spinach
2 Roasted Garlic cloves
1/4 C Extra virgin olive oil
2 tablespoon lemon juice
Sea salt to taste
1 teaspoon lemon zest to garnish
1. Cook pasta as directed on package, strain and stop the cooking process with cool water. Set aside.
2. Blend up your spinach pesto in a food processor. Adding in the spinach, garlic, olive oil, lemon juice and season well with sea salt to taste.
3. In a large bowl, add the strained pasta. Toss in the spinach pesto, 2 cans of tuna with oil, sea salt and lemon zest. Toss well to coat, all of the pasta.
4. Garnish with lemon zest and serve up warm!