July Featured Recipes

As much as I love making my very own versions of things, thanks to the internet a lot of times there’s already a really incredible recipe out there for something I’m making. When this is the case, I like to collect all of these recipes here to share with you.

Because while there’s lots of incredible recipe’s on the internet, there’s probably 10 times more really terrible ones. So see my reviews here to take the guesswork out of cooking. No worrying if you’ll have to order pizza because the recipe turned out disgusting or had the wrong oven temperature written down.

Dinner Recipes

Best Clam Chowder at Reluctant Entertainer – I used whole milk instead of cream because I’m cheap and it was still delicious enough we made it three times in a row. Seriously.

Side-Dishes

Perfect Cornbread at House of Nash Eats

Paleo Coleslaw at My Natural Family – I added 1/2 cup shredded radishes.

Snacks

7 Homemade Popcorn Seasonings at Swanson Vitamins – I tried the

Beverages

Cucumber Lime Chia Fresca at Onion Rings and Things

Polar Bear (Creamy Vanilla Coke) at White on Rice Couple

Dessert

One-Bowl Whole Wheat Chocolate Chip Cookies at FiveHeartHome

(No-Bake) Berry Pretzel Dessert at Barefeet in the Kitchen – hint, there is a small amount of baking for the crust.

Meal Prep: Breakfast Jars 2 Ways

Not everyone has the time for a serious meal prep session. A great alternative I’ve found is when I make the time to cook a real breakfast I just make doubles – I set the uneaten portion aside for tomorrow or later in the week. Some things, like pancakes, can be frozen. If you don’t mind eating the same thing a lot you could make a whole week of breakfasts with just one morning and one recipe.

Below are two of my favorite breakfast prep recipes, husband approved!

Peaches and cream oatmeal

Makes 4 jars:

1 29oz can peaches (I used canned in syrup; if you don’t you might need to add more sweetener) – save the juices

2 cups of heavy cream or cashew milk/coconut cream

2 cups of rolled oats

1 tbsp cinnamon

2 tsp ginger (ground)

1 tbsp vanilla extract

1/4 cup honey or 1/2 cup brown sugar

1 tbsp butter or coconut oil

Preparation:

You’ll notice there’s a lot of choices on the ingredients. You can make these clean and vegan or cheap and wholesome. Or just make use of what you have on hand. I like to keep my food flexible because my cupboards never quite look the same.

In a saucepan bring milk and a pinch of salt to a quick boil. Toss in oats immediately and remove from heat.

In a small saucepan pour whole can of peaches, juices and all, sugar, cinnamon, ginger and butter. Cook on medium high until it starts to form a sweet, thick syrup. Taste – it should be a little bit too sweet and strong. Remove from heat. Stir in cooked oats and vanilla extract.

Eat and Store:

Separate into four jars while still hot. Refrigerate immediately until ready to eat – or eat it hot.

 

Blueberry Banana Parfaits

Makes 4:

24oz blueberry greek yogurt

1 cup cranberry-almond granola (or your favorite)

1 cup blueberries, fresh

2 bananas, cut into cubes

Preparation:

Layer ingredients equally among 4 jars. I suggest starting with a granola layer but that’s just because I like my granola soft.

If you want your granola crunchy, layer the yogurt on the bottom, the banana chunks, the blueberries, then the granola.

Eat and Store:

Refrigerate until ready to eat.

For a lower calorie/carbohydrate version:

To save on calories, use plain yogurt and replace the granola with a muesli blend.

I hope you enjoy these recipes. What’s your favorite breakfast on the go?