Overnight Oats...

I love oats so much, I cannot even express how versatile, and wonderful they can be in the kitchen. I, sadly, cannot consume them too very often. They are not a food my body loves too terribly much, so I try not to overdo it. Nonetheless, they offer quite the nutritious punch, and I will enjoy them on occasion. Such an awesome source of fiber! I always purchase certified gluten-free and organic. Oats have been shown to be highly genetically modified so look for that organic label. Oats are often cross-contaminated with wheat, so it's important to tell someone with a sensitivity or allergy to wheat whether or you use certified gluten-free oats or not.

So I super love breakfasts that I can prepare the night before to make my life more simple in the morning. Well in walks in all the foodie bloggers rage...overnight oats, so appropriate. I wanted to share how I prepared them the last time. It was super yummy, so much so that I prepped the next day again to have them the same exact way in the morning.

I always soak my oats with water and apple cider vinegar the night before to increase nutrient absorbance potential as well as making them more digestible. Here's how I typically soak them. I love that with overnight oats you do just that except just a tad bit differently.

Overnight Oats Recipe

You'll need the following for your base...

1 16oz Wide Mouth Mason Jar
1/2 Cup Organic Certified Gluten Free Traditional Rolled Oats
1/2 Cup Organic Full Fat Coconut Milk
1/2 Tsp Fresh Organic Lemon Juice (helps with making oats more digestible)
4 Drops Organic Stevia (WE use Trader Joe's)
3/4 Tbsp Organic Chia Seeds

Mix the above ingredients in the jar. Then layer the following ingredients in this order. I do this every time I make them. What comes after this may vary.

Toppings...

1 Handful Frozen Organic Raspberries
2-3 Tbsp Raw Chunky Almond Butter (We use Trader Joes)

Top with dairy free yogurt. I used Kite Hill Greek Almond Yogurt. Place it in the fridge. In the morning drizzle with raw honey on top and add such fresh fruit like I did with the bananas.

You can get really creative and top them with all kind of yummy options.

Have you made overnight oats? What toppings do you like to use?

Helping you to be a good steward of your health,

Marie Brock, HHC

Creamy Potato & Mushroom Soup

Do you know what freezing rain outside means? It means I'm making soup! I love making soup so much! It's a great way to use up just about everything still hanging out in the fridge, it's super nutritious, and tastes outstanding!

Kinda cute how your kids think like you sometimes. My 14 year old requested potato and mushroom soup. Those were exactly the ingredients that I had put on the counter. I wanted something warm and comforting. Nothing like a hug from potato soup. 

I utilized some really healthy ingredients to give a nutritional punch with every bite.  Most ingredients were organic to eliminate genetic modification, herbicides, pesticides, and fungicides. Did you know that these pesticides build up in our bodies, and certain one mutate in our guts, and grow inside our gut, then damaging healthy flora that destroys our natural immunity? It really does make a difference whether not we eat organically and sustainably grown foods.

Ingredients & Nutrition Facts:

2 LBs Organic Red Potatoes, diced with the skin on: Always buy potatoes organic, they are heavily treated with pesticides. Eat them with them skin on for fiber and a slower release of sugars in the body. Red potatoes actually have less sugar in them than other potatoes. They are rich in vitamin C, B6, and potassium.

1-2 Organic Leeks, washed well, sliced: Rich in vitamin K and maganese leeks are a member of the same family as garlic and onions. They also provide soluble and insoluble fiber, and great flavor!

2 Organic Celery Ribs, diced: This gut friendly, anti-inflammatory food is rich in vitamin K and many antioxidants.

1 Medium Onion, diced: For cell renewal and flavor

3 Large Garlic cloves, minced: for wonderful flavor (unfortunately the antibacterial properties are killed with heat)

 3 Cups Organic Greens, roughly chopped (could be whatever is in the fridge or freezer, kale, spinach, collards, Swiss chard): These are Superfoods all on their own! To get loads of fiber, vitamin C, and chlorophyll to keep the blood clean.

2 Cups Shiitake Mushrooms: They taste awesome, give a meaty like texture, and are super awesome for the immune system!

2-3 Tbsp Organic Unrefined Coconut Oil: for healthy fat and to saute veggies

7 Cups Homemade Bone Broth: So very good for you and healing for the gut as well. It is full of vitamins, minerals, and healthy gelatin. Read here for more information as well as how to make it.

1 Can Native Forest Coconut Milk: (I only use this brand because it is organic and the cans are NOT lined with BPA.) This adds healthy fat, minerals, and creamy yumminess

1 Can Native Forest Coconut Cream:  For extra lovely creaminess. (I only use this brand because it is organic and the cans are NOT lined with BPA.)

 2 Tbsp Coconut Secret Coconut Aminos: For flavor and added minerals

2 Tbsp Braggs Nutritional Yeast: This is an inactive yeast rich in B vitamins that gives a really nice almost cheesy flavor

1 Tsp Celtic Sea Salt: Himalayan is fine as well, use real salt for minerals

1/4 Tsp Organic Black Pepper: Just for flavor and antioxidants

Fresh Organic Parsley: for a garnish and extra fiber, chlorophyll, and vitamins

Instructions:

 *You'll need a good cutting board, a blender, a large pot, and a good knife

Prepare veggies

Saute in a large pot the onion, leeks, garlic first in oil, soften them,  then add potatoes and greens, saute 3-4 minutes low to medium heat

Saute the mushrooms and some oil in a separate pan, brown a bit

Put half of the sauteed veggies from the pot into a bowl (you're going to blend these; not the mushrooms)

Add a little bit of the sauteed veggies in the bowl and a little broth to the blender (if you have an immersion blender then everything can just stay in the pot), blend a bit of broth and veggies at a time, and pour back into the pot; I found doing a little at a time makes less of a mess (You can potentially blend all of the veggies from the pot, but I opted to leave some whole, totally up to you, do blend some though)

Pour the remainder of the broth into the pot along with the mushrooms

Now the coconut milk, coconut cream, nutritional yeast, salt, pepper, and aminos can go into the pot, stir, simmer for 25 minutes on low heat

*Meat Eater Tip: I don't do meat, but my guys do, so I warmed up some shredded chicken that I already had and threw it in their bowls!

Serve with a salad and a slice of this quiche for a fantastic meal!

Be healthy and blessed! Helping you to be a good steward of your health!~Marie A. Ligorria, HHC

Mini Double Chocolate Strawberry Shortcakes

Today is my older son's 13th birthday. For the longest time he's been asking me for strawberry shortcake. I've been trying for a very long time to make a dairy free,soy free, sugar free, nasty vegan butter free (its a mixture of oils that are not good for you, especially canola) frosting or cream that doesn't melt in two seconds. It's been quite the challenge.

I was determined to come up with something for his birthday. Shuffling between other fabulous blogs out there, sorting through my fridge and pantry, as well as keeping in mind what has worked in the past I melted multiple ideas into success!

I can't really take credit for the separate recipes. I really do like the blend between the two though. For the cake part I used Elana Amsterdam's shortcake recipe with a sweetener tweak. Then for the cream recipe I borrowed from Sugar Free Alex. I didn't change a thing except for the amount of vanilla because it was perfect otherwise! This cream is so decadent! You won't believe what's in it...so lovely!

I call them Mini Double Chocolate Strawberry Shortcakes! In the picture is the little station I set up for the birthday boy, his brother (who is 10), and a good friend. I allowed them to build the shortcakes. The three boys had fun putting these together. My youngest doesn't like strawberries, so I set out some organic peanut butter. You'll need some fresh organic strawberries. 

Shortcake Ingredients (Makes about 17 minis)

1 1/2 Cups Almond Flour (I use Trader Joes)

1/4 Cup Coconut Flour (I use either Coconut Secret, Nutiva, or Tropical Traditions this is my affiliate link)

1/2 Tsp Baking Soda

1/4 Tsp Celtic Sea Salt

2 TBSP Raw Cacao Powder (I order from nuts.com)

3 Eggs

1/3 Cup Coconut Nectar (I use Coconut Secret)

Directions:

Mix everything well in a bowl. 

On parchment paper on a baking sheet scoop out I full TBSP size scoops.

With clean fingers roll into a nice ball, then gently press down on parchment.

Bake at 350 degrees for 12-15 minutes.

*While these are baking make your frosting/cream.

Let them cool.

Chocolate Cream Ingredients (This makes quite a bit)

2/3 Cup Baked Sweet Potatoes (Bake these the night before to make life easier)

1/2 Cup Pitted Medjool Dates

1/4 Cup Raw Cacao Powder

3 TBSP Organic Unrefined Coconut Oil

2 TBSP Almond Butter (I used some I had made, if you are buying though Traders Joes Raw Creamy Unsalted would be good)

1/2 Cup Almond Milk (I made mine, go here to see how)

1 TBSP Pure Vanilla Extract

Directions:

Just put everything into the food processor and mix well. Put into a glass container and put into the fridge to set for at least 20 minutes. Really it's fine to use right out of the processor, but I think refrigerating it makes it better.

Building the Mini Strawberry Shortcakes

So once the cream is set and shortcakes are cool go ahead and build away. You are free to do this in ANY fashion you like. I chose to slice the strawberries thin to medium in width.  Slice the mini shortcakes in half, be gentle. Then with a butter knife or spreader put a layer of cream, then a strawberry slice , then cream, then a strawberry slice, then cream, and finally the top.

We really enjoyed them! Hope you do too!