Pineapple Coconut Chia Shakes | Gather & Dine

Smoothies are always a welcome treat at breakfast and I like them because they are quick and a great way to load up on nutrients to begin the day.  Once in a while I also like to surprise my kids with a smoothie for their afternoon snack while we chat about their school days.  When it comes to smoothies, my style is more the “throw random fruits and vegetables into the blender” method rather than the “read and follow a recipe” method.  I even have a beautiful smoothie cookbook, but it always seems so much easier to improvise.  Despite the lack of measuring, the smoothies somehow always end up tasting fine.  This is one combination that we enjoy so much however that I measured everything out just so that I could share it with you.  Its flavor is similar to a pina colada minus the rum (since I’m usually making these for the kids) and it’s fun to dream about being at the beach on a sunny tropical island whenever we have these.  The chia seeds thicken up the smoothie into more of a “shake” consistency while adding a healthy dose of Omega-3s.  Just note that the chia seeds need at least a few hours to soak so this is probably best made the evening before if you’re planning for breakfast.

Pineapple Coconut Chia Shakes | Gather & Dine

Pineapple Coconut Chia Shakes | Gather & Dine

Pinapple Coconut Chia Shakes
Serves: 2-3
 
Ingredients
  • 2½- 3 cups fresh pineapple chunks
  • ½ banana
  • 1 13.5-ounce can light coconut milk, about 1½ cups
  • 2 tablespoons chia seeds
Instructions
  1. Place the pineapple chunks, banana, and coconut milk into the blender and blend on high until completely smooth and creamy.
  2. Pour half of mixture into a quart size mason jar along with the chia seeds. Close lid and shake until chia seeds are well distributed. Add the rest of the pineapple mixture and shake again. Refrigerate for at least a 3 hours until thoroughly chilled and chia seeds thicken.
Notes
inspired by Amy Chapin's Peach Chia Shake from At Home in the Whole Foods Kitchen
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We’re now getting back to our normal routine after my daughter was sick with a fever last week and missed nearly the entire week of school.  It wasn’t all bad since it gave us a chance for us to slow down a bit and get in lots of extra snuggle time.  I made her homemade chicken noodle soup among some other favorite foods, but for about five days, she ate nothing besides smoothies and these muesli pancakes.  Something about these pancakes worked for her in her sickness and I felt comforted that she would at least eat something.  They are a variation of these blueberry oatcakes, which are also a favorite, except raisins and dried apples replace the blueberries and a combination of oats, barley, rye, and seeds replace the plain oats.    This multi-grain muesli is such a wonderful mixture of grains, seeds, and fruit and I’ve been finding all sorts of uses for it.  Note that the muesli does need to be soaked overnight in yogurt the evening before you make these so plan ahead accordingly.  These pancakes are pleasantly hearty, soft and tender, and full of so many wholesome ingredients.  Hope you enjoy!

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Muesli Cakes
 
Ingredients
  • 2 cups multi-grain muesli
  • 2 cups plain yogurt
  • 2 eggs, slightly beaten
  • 2 tablespoons honey
  • 1 mashed banana, about ⅓ cup
  • ½ cup whole wheat flour
  • 1 tablespoon ground flax
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • Unsalted butter for frying
Instructions
  1. The evening before, mix the muesli and yogurt together in a large mixing bowl. Cover and refrigerate overnight.
  2. In the morning, add the eggs, honey, and mashed banana to the muesli and yogurt and mix together with a wooden spoon.
  3. In a small mixing bowl, mix together the flour, flax, baking powder, baking soda, cinnamon, and salt.
  4. Add the dry ingredients to the wet ingredients and mix together until dry ingredients are just incorporated. Batter should be fairly thick.
  5. Melt 1 tablespoon of butter in a large skillet or griddle. Ladle the oat batter into the pan, spreading batter if necessary to make circles about ⅓" thick. Cook for 2-3 minutes until the underside is golden brown and then flip to the other side and cook for another 2 minutes, until golden brown.
  6. Serve warm along with maple syrup, if desired.
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Pantry Linguini with Clam Sauce | Gather & Dine

As much as I try to cook with the freshest possible ingredients, there are days when a trip to the store is long overdue and the refrigerator is sparse.  Those are the days that call for pantry pasta dinners and this linguini with clam sauce is my son’s favorite.  I am his hero whenever I make this.  (As you can see from the photo, I actually used spaghetti since I didn’t have any linguine on hand, but calling it “spaghetti with clam sauce” didn’t quite have the same ring as “linguine with clam sauce.” )  Sometimes I wonder why I bother making more complicated meals when my kids are totally content with simplicity.  I always make sure to keep my pantry stocked with several cans of canned clams just for days when I need to throw together a quick dinner.  While nothing really beats the flavor of fresh clams, canned clams are still delicious and so much more convenient.  The wonderful thing about this pasta is that if you have canned clams, white wine, and fresh parsley, you probably have everything else on hand to pull this together.  I would not recommend substituting dried parsley for the fresh as the fresh parsley really adds a brighter flavor and a sprinkle of color.  From start to finish, this meal takes 15 minutes tops to prepare.  So many things to love about this pasta!

Pantry Linguini with Clam Sauce | Gather & Dine

Pantry Linguini with Clam Sauce
 
Ingredients
  • ¼ cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • ⅛ teaspoon crushed red pepper
  • 3 6.5-ounce cans chopped clams
  • ⅓ cup white wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 3 tablespoons fresh parsley, chopped
  • 12 ounces linguine or spaghetti, cooked according to package directions
  • squeeze fresh lemon juice
  • extra chopped parsley for garnishing
Instructions
  1. In a large pot or saute pan, warm the olive oil over medium heat. Add garlic and red pepper and stir for 1 minute, until fragrant. Add undrained clams and juice, wine, basil, oregano, salt, and pepper. Simmer for 5-8 minutes, stirring occasionally. Add parsley and simmer for an additional minute.
  2. Add noodles and a squeeze of fresh lemon juice. Toss and cook until heated through. Season to taste with additional salt and pepper. Serve with additional chopped parsley and crushed red pepper, optional.
Notes
adapted from Southern Living

 

link
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