Light Recipes

Blueberry Overnight Oatmeal Recipe, Quick and easy healthy meal ideas #Oatmeal, #Blueberry, Greek Yogurt RecipesI am sure I am not the one parent with crazy busy mornings. Trying to get 4 kids ready and out the door with a healthy breakfast in their stomach is not always an easy task.  This oatmeal is a great “make ahead” meal idea.  You can mix it up to suit your families needs by adding different ingredients or flavor combos.

Blueberry Overnight Oatmeal Directions ­

  • 1/4 C. fresh blueberries
  • 1/3 C. old fashioned oats (quick oats will get really soggy)
  • 1/3 C. milk
  • 1/3 C. Greek yogurt (you could also substitute regular vanilla yogurt and omit the honey if you prefer)
  • 1­-2 tbs. of honey to taste
  • 1 8 oz. jelly jar w/ lid

Directions ­

1. Add the oatmeal, Greek yogurt, honey and milk to the 8 oz. jelly jar. Put the lid on and shake well to mix all the ingredients. When you’re done shaking, remove the lid and add the fresh blueberries. Replace the lid and refrigerate overnight. Enjoy in the morning. You eat it chilled.  If your in a rush just grab a jar out of the refrigerator and eat it as an on the go breakfast.

1 8oz. jelly jar = 1 serving.Blueberry Overnight Oatmeal Recipe, Quick and easy healthy meal ideas #Oatmeal, #Blueberry, Greek Yogurt Recipes

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How to eat an artichoke

Artichoke Flower

Or you can just let the artichoke turn into a pretty flower.

So recently one of our  friends  just threw away some artichokes.  They said they had never had artichokes and didn’t think you could eat anything on it. Well for years my (Matt) family has been eating artichokes on fun special occasions. Mainly when they went on sale. Now this way to eat them is not the only way, you can grill them (which I never really have tried) or cut out just the hearts and stems. The way we do it is boil them. In a large pot of boiling water, add the artichokes whole. Make sure you have enough room to spin them around and position them to get them under the water as much as possible. Boil them for about 15 to 20 minutes, just long enough that you can easily stick a fork down the end of the stalk.

So here are two of the artichokes we cooked. The one on the left has all of the hard outer leaves on. When you peel these leaves off – one by one- there is not much edible bits on them. But once the outer leaves are off, like the photo above on the right of the plate, the leaves get more and more tender and lighter in color.

The white part on the base of each leave is edible. Now don’t go biting this part off. Simply dip in butter, or even by its self, and slide it over your lower teeth and scrape what comes off with your teeth. You will learn how much pressure to use as the leaves move from being hard and “woody” to really soft and tender. As they get tender, you can almost just eat half of the leave. Any thing that is really tender is edible.

I have always just dipped these in butter, like lobster. I am sure you could use the healthy fake butter stuff. Next time I might try it with those new flavored butters with garlic and such already blended in them.


The outer leaves will look like this after you scrape them off on your teeth. Just the white inside bottom part of each leave is edible. But as you get further inside the artichoke, the leaves become pale green and maybe even cream or white color. Most of these leaves are edible and I will just bite off what ever snaps off. Be careful because the tips of these have little points on them that are not edible.

The artichoke on the right side, above, shows the pale white leaves that are really soft and good. Even the stalk of the artichoke is edible if you peel back the fibrous outside.

Once you get to the inside of the artichoke you will see these small feathery looking pieces – see above photo. They are soft and intriguing, but they don’t call it an artichoke for nothing. Those little soft pieces are the “choke”. They are not edible.

Now in the above sliced view of the artichoke. If you carefully cut out the choke with a butter knife, you can then eat the “heart”. You can see the choke which is a light pale green on the very top. You can pluck off the choke down to about the darker layer right under the choke. Once that is removed the artichoke heart is the prized piece. These are the things you see in salads and sold in jars at the store.

So now you know one way to eat those strange looking artichokes. These are fun to eat after dinner, mid day snack. You can even do this while watching your favorite sports game or at family movie night. Just be careful with the butter 😉

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Healthy Spring recipe Tulip Tomatoes, fun vegetable side dishes, garden party recipe ideas, Summer food, DIY Tomatoes and green onions

Healthy Spring Recipes ~ TULIP TOMATOES

Do you need something pretty for  Mothers Day Brunch, or a Garden Party?  These beautiful tulip tomatoes serve as both a eye catching table decor and a yummy veggie tray at the same time.  I love the colors and how fresh and healthy they look, almost to pretty to eat. To make a mixed bouquet you could use some yellow grape tomatoes too. These look great on a white serving tray.

Yields: 15 tulips, Ready in 30 minutes

Ingredients:

  • 15 Large Cherry Tomatoes
  • 16 stalks of chives
  • 8 oz. cream cheese
  • 1 cucumber
  • 1 teaspoon dried basil
  • Salt and pepper

Directions:

1. With stem side down, cut a cross in the top of each cherry tomato (about 3?4 down the tomato).

2. Using a spoon (grapefruit spoon works very well) to gently scrape out the tomato seeds.

3. Take a grilling skewer or toothpick and make a hole where the stem currently is. You may need to twist the skewer in a circle a few times to make room for the chive to fit through.

4. Finely chop or grate cucumber.

5. Mix cream cheese, cucumber and basil in a bowl. Add salt and pepper to taste.

6. Add a teaspoon of cream cheese mixture into each tomato tulip (adjust depending on size of tomatoes).

7. Insert a chive into the hole at the bottom of each tomato.

8. Use a damp paper towel to clean any excess cream cheese filling from outside of tomatoes.

9. Prepare the tulip bouquet on a large plate or platter. Use the extra chive stalk to wrap around the tulip stems to complete the bouquet.

Healthy Spring recipe Tulip Tomatoes, fun vegetable side dishes, garden party recipe ideas, Summer food, DIY

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Mango Chia Pudding,  EASY ways to EAT HEALTHY, easy healthy recipes, snack ideas or breakfast ideas for a healthy lifestyle, diet food that taste GOOD

Mango Chia Pudding ~ Easy Ways To Eat Healthy

Trying to eat healthy can be REALLY HARD and frustrating, until you learn a few easy recipes that taste great.  Chia puddings are so simple and budget friendly there are lots of way to make it and variations you can use.  So play around with it till you find the perfect recipe for you. This is what you’ll need for the pudding

1 cup Milk (I love it with coconut milk)
3 Tbsp of Chia seed
1 Tbsp of honey (or any sweetener you’d like)Mango Chia Pudding, easy healthy recipes, snack ideas or breakfast ideas for a healthy lifestyle, diet food that taste GOOD

Mix all ingredients above and allow to sit in the fridge overnight or for at least 3 hours. The next day it will have thicken and have the consistency of pudding.

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